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!

Hash, Hash, Hash

My brother, Lukey, would be in heaven if he could eat every meal at a truckstop in the middle of rural Wisconsin.  So, I guess I am not surprised that my Mother cooked up a skillet of Corn Beef Hash for a Sunday night meal.  Not to be left out, (I currently don't eat meat) I decided to make my own little hash using sweet potatoes and a mixture of delicious spices to give it a little kick.

Below are the two recipes for carnivores and herbivores alike.

Corn Beef Hash

Ingredients: one slab of butter, 1 potato, a chunk of corn beef, 2 eggs, 1 clove of garlic, some onion, some green peppers, salt and pepper.

Directions: grab a skillet and melt the slab of butter on the bottom.  Add in the chopped onion and minced garlic and cook in the butter until the onions are a little translucent and brown on the edges.  Add in the green pepper and cook until they get soft.  While the onions and the peppers are cooking have the potato baking in the microwave until it’s soft. Chop the potato and add it to the skillet.  Cook that until it starts to get a little brown as well.  Add the corn beef and warm through.  Sprinkle with salt and pepper.  In a separate skillet fry a couple of eggs.  Throw the eggs on top and dig in!

Sweet Potato Hash

Note: For this recipe I used the typical seasoning for curry fries to add a little spice.  (Omaha friends: I was channeling Amsterdam)

Ingredients: Some Pam, one Sweet Potato, some onion, some green pepper, some mushrooms, one carrot, one parsnip, one clove of garlic, curry powder, cumin, chili powder, cayenne pepper, salt, black pepper

Directions: poke holes in the sweet potato and stick it in the microwave until soft.  Spray a skillet with PAM, add in the chopped onion and minced garlic.  Cook until the onion become translucent and a little brown around the edges.  Add in the chopped green pepper, chopped carrot, and chopped parsnip.  Stir until the veggies start to get a little soft.  Add in the mushrooms and heat through.  Once everything start to mesh together spice up the skillet.  I’d start with two parts curry, two parts cumin, one part chili powder, a pinch of cayenne, salt and pepper.  My advice would be to make the spices in a separate dish, smell it (I know kinda weird) and see if its seems too spicy or strong.  It’s way easier to adjust before adding!

Note: I made a big recipe of this and then had leftovers for lunches throughout the week.  It was a delicious office lunch.

Sweet Potato Chili

Chili is a serious deal in my family.  My mother has perfected a red and white version and every Wednesday before Thanksgiving we invite our closest friends to have a bowl to celebrate the beginning of the Holiday season.  Normally, our chilis have ground beef or shredded chicken but I decided to try this vegan version last October.  I wanted something that would be veggie filled but still equally as hardy.  We served this at the Chili Party this year and I am still fielding requests for the recipe.  Enjoy!

Sweet Potato Chili

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 2 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (the original recipe called for a full teaspoon but we found it too hot.  I would start with 1/2 and season as you go)
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• ground sea salt and black pepper ( I used about 1/2 teaspoon each)
• 1 28-ounce can diced tomatoes, including the liquid OR about 4-5 fresh tomatoes roasted and smashed.
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can vegetable broth
• serve with tortilla chips, avocado and for the omnivores in your life sour cream and cheese

Directions

Chop, chop, chop all the veggies.  In a big stock pot, saute onion and peppers.  Cook until the onions turn clear.  Add the sweet potatoes, tomatoes, minced garlic, beans, veggie broth and spices.  Bring the pot to a boil and then set on low to simmer for about 3-4 hours.  If you have trouble getting the desired thickness, simmer with the top off.

Notes:  You could also make this in a crock pot.  I cooked mine for about 4 1/2 hours.  If your chili looks more like a stew then simmer with the top off until it thickens.  This freezes well. If you are attending Chili Party 2011, you’ll have a chance to taste this recipe.