Pumpkin Granola

It is still Fall and I am still making everything pumpkin.  Granola is a great snack but can often pack in a surprising number of calories.  This recipe is relatively "skinny."  The canned pumpkin is utilized as the glue for the granola mixture.  The pumpkin puree combined with the traditional pumpkin spices makes this a very flavorful granola.  I have been eating this plain as a snack and with a banana and milk as a quick breakfast.  As with any granola, you should feel free to adjust and improvise the ingredients to make this what you want.

Recipe from Skinny Taste

Ingredients:

• 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
• 1 1/2 cups rolled oats
• 1/4 cup ground flaxseeds
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup chopped pecans, almonds, walnuts, or whatever you like
• 1/2 cup dried cranberries, apricot or dates
• 1/4 cup real maple syrup (or honey)
• 1/4 cup pumpkin puree
• 1 tsp oil (coconut or canola)
• 2 tsp pumpkin spice (or more to taste)
• 1 tsp cinnamon
• pinch kosher salt
• 1/2 tsp vanilla extract

Directions:

• Preheat oven to 325° F.  
• Spread oats and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.
• Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit. 
• Reduce oven to 300° F.
• Add maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla.  Stir together with a spatula. 
• Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.
  

Butternut Squash, Black Bean Burritos

I have a new favorite food and it is roasted butternut squash.  It is the perfect Fall food.  The squash is sweet and meaty and is a great healthy addition to so many recipes.  I made a big helping of this burrito filling on the weekend and we have been eating burritos and burrito bowls for lunch all week long.  The recipe stores extremely well and its a nice hot meal to come home to after a long run outside.

Ingredients:

• 1 medium butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• 1-2 tsp olive oil
• 1 cup chopped sweet onion
• 1 or 2 large tomatoes, diced
• 2 garlic cloves, minced
• 2 red pepper, chopped
• 1 tsp kosher salt, or to taste
• 2 tsp ground cumin, or to taste
• 1/4 tsp cayenne pepper, or to taste
• One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
• Toppings of choice: (avocado, salsa, spinach/lettuce, cilantro, etc)

Directions:
Preheat oven to 425F and put chopped squash in a large glass dish. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins or until tender.

While the squash is roasting, cook your brown rice as directed on the package.

Then, in a large non-stick pan,  over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.  Then, add chopped red pepper, diced tomatoes, black beans, and cooked rice and sauté for another 10 minutes on low.

When butternut squash is tender remove from oven and cool slightly. Add the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large.

When you are ready to eat add filling to a tortilla with your favorite salsa, cheese, etc.  Also, you can throw it in a bowl, topped with lettuce for a lower carb option.  Save the leftovers and enjoy!

Pumpkin Pie Smoothie

I sent my mother a text after making this recipe and her reply was, "Hmmm."  So, I imagine that you may be thinking the same thing.  My advice, don't knock it until you try it.  This smoothie is good, healthy, filling and a great way to use up leftover pumpkin puree from your Fall baking.

I pulled the recipe from a great blog which focuses on real (unprocessed) food recipes, Oh She Glows
The original recipe was for 2 servings so below you will see I've halved that for just a single serving. Additionally, I streamlined the spices to use Pumpkin Pie spice.  Finally, I highly recommend that you use a good and REAL maple syrup.

Pumpkin Pie Smoothie

Ingredients:

• 1 cup unsweetened almond milk (or whatever milk you prefer)
• 1/4 cup rolled oats
• 1 tbsp chia seeds or flax seeds
• 1/2 cup canned pumpkin (NOT pumpkin pie)
• 1/4 tbsp molasses
• 1/2 frozen ripe banana
• 2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1 tbsp pure maple syrup
• ice cubes (optional)

Directions:

• Combine the milk and rolled oats in a bowl and allow them to soak overnight.
• Add oat mixture, flax seed, pumpkin, molasses, banana, spices and syrup into the blender and blend until smooth
• If you like a thicker smoothie, add some ice cubes
• Pour into a glass, add a straw and enjoy!

Gingerbread Bundt Cake and the return of baking

It is Fall!  After a hot, long Summer, I can finally turn on my oven again.  To celebrate this occasion I decided to make a very autumn dessert for a luncheon my mom was throwing.  This gingerbread bundt is my new favorite recipe.  The cake tastes unique and flavorful without being too sweet.  The recipe is very easy and the best part is that gingerbread is best made the day ahead of time.  Therefore, this is the perfect thing to bring to a party. 

There are some interesting ingredients in this cake.  Most notable is the cup of molasses and cup of Guinness that makes the rich, dark syrup for the cake.  Lucky for me, I always keep both ingredients on hand.

I pulled the recipe from one of my favorite food blogs, Smitten Kitchen.  If you are looking for a new blog to follow, I highly recommend it.

Ingredients:

• 1 cup oatmeal stout or Guinness Stout
•  1 cup dark molasses (not blackstrap)
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 3 large eggs
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• Confectioners sugar for dusting

Directions:
Preheat oven to 350°F.  HEAVILY grease and flour your bundt pan.  I had a lot of gooey goodness left in my pan after baking even after I thought I over-greased.  Really go for it with this one.

Pour guinness and molasses into a large (yes large) saucepan, bring to a boil and then remove from heat.  (You will have some Guinness leftover.  Do NOT let that go to waste!)

Whisk in baking soda.  There will be a fizzy, foamy reaction that occurs.  Don't panic, just keep stirring until it calms down and let it cool to room temperature.

In the bowl of your stand mixer whisk together eggs, white sugar and brown sugar until well combined.  Then, add in the oil and molasses/guinness mixture. Stir until just combined.  Add in the flour, baking powder and spices and whisk again until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, check at about 46 minutes.

Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.
 

Pumpkin Chili

I'm always up for trying a new chili recipe.  My mom has perfected a red chili with beef and a white chili with chicken.  I have also tried a vegan sweet potato chili which was well received by herbivores and carnivores alike.  So, when it turned to Fall in Minneapolis and I was looking for some quick weekday meals I decided to give this pumpkin chili a try.

I originally pulled the recipe from Whole Foods but made some of my own modifications.  Their recipe was pretty bland.  So, below you will see my recipe for a chili that I believe has more depth and flavor.  However, as with all chilis, you need to taste and revise as you go.  This makes a good size pot and will freeze well if you want to keep half and freeze half for later in the season.

Ingredients:  Adapted from Whole Foods

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, cored, seeded and chopped
• 1 jalapeño, seeded and finely chopped  (add a 2nd if you want this really spicy)
• 2 cloves garlic, finely chopped
• 1 pound ground turkey  (I used 93/7 lean meat but use whatever you like)
• 1 can diced tomatoes, with their liquid  OR about 2 cups of fresh tomatoes, chopped
• 1 can pumpkin purée (make sure this is PUREE and not pumpkin pie filling)
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cocoa powder
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Ground black pepper, to taste (about 1/2 teaspoon)
• 1 can kidney beans, rinsed and drained ( You can also try black beans)

Method: 

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. 

Add turkey and cook until browned. Add tomatoes, pumpkin, all the spices and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more or until you reach your desired thickness.   

Note: this would work in a slow cooker as well.  Just brown the turkey, add all the ingredients and let it cook on low all day long.

An unintended sabbatical

Hi.

Apologies for letting this blog get a little stale.  The last 30 days have been full of travel, weddings,  the ending of Summer, the beginning of Fall, reuniting with loved ones, training for a 10 mile run, reliving the glory days on a beach and exploring America.  After a whirlwind few weeks, I am back home in my beloved city of Minneapolis feeling grateful for my many blessings and drowning in a pile of recipes waiting to be tested.

I have plans to tackle a few Fall recipes this weekend.  So, please check back next week.  I promise there will be something good.

In the mean time, here are a few of my favorite photos from the last 30 days.  Lots of smiling from me.

The Simplest Summer Dessert

Grilled stone fruit is an incredibly simple, insanely easy and absurdly delicious dessert.  I've made this many, many times and it is always a crowd pleaser.

Here's what you do:

- Get your hands on some *ripe* peaches or nectarines

- Cut in half and remove the pit

- Sprinkle with sugar (regular or brown)

- Heat up the grill to very hot

- Place fruit flesh side down and leave it there until you get some nice grill marks (about 3 minutes)

- Flip to the other side to finish (about 2 minutes)

Once the fruit is grilled my favorite way to serve it is with a scoop of really good vanilla ice cream in the middle.  You can also eat it plain, with some whipped cream or with a scoop of greek yogurt.

Enjoy!