Quick and Easy Pumpkin Brownies

Ingredients:

1 Package Brownie mix (or homemade brownie mix)

15 oz Can pumpkin purée (or fresh pumpkin purée)

Directions:

Thoroughly mix brownie mix and pumpkin. 

Grease a small casserole dish (I used coconut oil). Pour in brownie batter. 

Bake at 350 degrees until done. About 25 minutes. 

Optional: Serve with whipped topping or ice cream!

* Adapted from http://cookiesandcups.com/2-ingredient-pumpkin-brownies/

Pumpkin Pie Fruit Dip

Ingredients:

15 oz Can of pumpkin purée (or fresh pumpkin purée)

3/4 C Brown sugar, packed

6 oz Vanilla greek yogurt (non-fat is fine)

1/8 t Cinnamon

1/8 t Pumpkin pie spice (or more to taste)

8 oz Cool Whip (lite is fine)

Honeycrisp apple slices

Directions:

Thoroughly mix pumpkin, brown sugar, yogurt, and spices together. 

Fold in Cool Whip. 

Chill until ready to serve.

* Adapted from http://www.skinnytaste.com/2010/11/pumpkin-pie-dip.html

Turkey and Cranberry Quesadillas

Ingredients:

2 8-inch Tortillas

1/2 C Shredded cheese

1/2 Cooked turkey, shredded

1/2 Jalapeño, diced

2 T Cranberry sauce

1/4 C Onions, diced (or sliced green onions)

Cilantro

Directions:

Cook jalapeño and onions in a skillet in a little bit of vegetable oil. Layer all ingredients on one tortilla. Place another tortilla on top. Fry in light amount of oil. 

* Adapted from http://www.closetcooking.com/2008/12/turkey-and-cranberry-quesadillas.html

Shrimp Saganaki Linguine

Ingredients:

8 oz Linguine

1 T Olive oil

2 Medium onions, diced

3 Cloves garlic, minced

Crushed red pepper flakes, to taste

1/4 C White cooking wine (or chicken broth)

28 oz Can Diced tomatoes (undrained)

1 t Oregano

1 lb Cooked shrimp

1/2 C Feta, crumbled (or goat cheese)

1 t Dill (or 1 T fresh Dill, chopped)

1/4 C Parsley, chopped 

Salt and pepper to taste

Directions:

Pour Olive into into a large frying pan (Saganaki). Cook onions on medium heat in oil until tender. Add garlic and red pepper. Cook until fragrant. Add white wine and simmer for several minutes. 

Cook pasta as directed on package. 

Add the tomatoes and oregano and simmer until the sauce thickens. 

Mix in the feta, dill, and parsley. Add shrimp. Cook just until shrimp is heated through. 

Serve over linguine. 

* Adapted from http://www.closetcooking.com/2013/10/shrimp-linguine-in-tomato-and-feta-sauce.html

Chicken Broccoli and Quinoa Casserole

Ingredients:

3 C Rinsed and cooked quinoa

12 oz Brocolli florets

2-10 oz Cans Cream of mushroom soup (or cream of chicken, broccoli, or cheddar)

1 T Dried minced onion

1 C Chicken broth (or milk)

1/8 t Cayenne pepper

Salt and pepper, to taste

2 C Chicken, cooked and cut into bite-size pieces

French fried onion rings, for topping

Directions:

In a saucepan, steam broccoli until Brocolli is almost tender. Drain and rinse in cold water to prevent further cooking. Set aside. 

In a large bowl, combine soup, chicken broth, salt, pepper, minced onion, and cayenne. 

Stir in quinoa, broccoli, and chicken. 

Pour mixture into a greased casserole dish. 

Bake at 400 degrees until bubbly, 20-25 minutes. 

Top with onion rings and bake for an additional five minutes. 

* My recipe

Pumpkin Custard

Ingredients:

3 C Pumpkin purée (fresh or canned)

1/2 C Full fat coconut milk

1/2 C Honey

6 Eggs

1/2 t Ground ginger

1 t Ground cinnamon 

Pinch of salt

Directions:

Combine all ingredients in blender and purée until well-mixed and smooth. 

Pour into oven-safe custard cups or ramekins. Fill to 2/3 full. 

Place cups into a large casserole dish and fill dish with hot water. Make sure water reaches as high as the custard mixture to protect it from getting too hot in the oven. 

Bake at 350 degrees until a knife in the center comes out clean. Approximately 40 minutes. 

* Adapted from http://www.healthhomehappy.com/2012/09/crockpot-pumpkin-custard-for-fall-gaps-legal.html

Plum Sauce Chicken Stir-Fry

Ingredients:

1 T Vegetable oil

2/3 C Plum sauce

2 T Honey

2 T Soy sauce

2 Garlic cloves, minced

4 T Chicken broth

1 1/2 C Chicken, cooked, cut into bite-size pieces (or turkey or duck)

1/4 t Powdered ginger

2 C Snow peas

4 C Fresh mushrooms, sliced

4 Large carrots, peeled and sliced

Directions:

Heat vegetable oil in a large skillet. Add carrots and mushrooms. Cook on medium heat until carrots begin to carmelize. 

While carrots and mushrooms are cooking combine plum sauce, ginger, garlic, honey, and soy sauce in a bowl and mix together. 

Add chicken to skillet. Add plum sauce mixture. Add chicken broth. 

Cook for several minutes until heated through. Reduce heat. Add snow peas and cook until tender. 

Serve over rice.

 

* Adapted from http://m.allrecipes.com/recipe/59400/plum-and-ginger-chicken

Beef Lentil Soup

Ingredients:

1 lb. lean stew meat, chopped
1 T Olive oil
1 Medium onion, diced
1 1/2 t Minced garlic
7 C Water
4 Celery stalks, chopped
2 T Beef boullion granules
 4 Large carrots, chopped
1 (15 oz) Can Diced tomatoes, undrained
1 C Lentils, rinsed
2 C Frozen mixed vegetables (or 1-15 oz Can Mixed vegetables)
1 t Thyme
1 Bay leaf
2 oz Fresh spinach leaves
salt and pepper to taste

Directions:

In a large pot, heat olive oil over medium heat. Add the stew meat, minced garlic, and diced onion. Stir to brown the meat.

Add all remaining ingredients.

Bring to a boil. Reduce heat, and allow to simmer, covered for two or more hours.

* My recipe

Pumpkin Spice Banana "Ice Cream"

Ingredients:

4 Bananas, peeled, sliced, and frozen

1 C Pumpkin purée

1/3 C Maple syrup

1 1/2 t Pumpkin pie spice

Directions:

Combine all ingredients in food processor and purée until smooth. 

Freeze for 24 hours. 

Serve topped with whipped topping. 

* Adapted from http://www.thegraciouspantry.com/clean-eating-pumpkin-ice-cream/

Pumpkin Corn Muffins

Ingredients:

1 C Cornmeal

1 C All-purpose flour

1 t Baking soda

1 1/2 t Baking powder

1/2 t Salt

4 T Brown sugar, packed

1 Large egg

3/4 C Milk

1 C Canned or fresh pumpkin purée

2 T Melted butter

Directions:

Heat oven to 375 degrees. Grease and flour 12 muffin cups. 

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl. 

In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. 

Combine the two mixtures and stir until blended. 

Fill muffin cups about 3/4 full. 

Bake about 18 minutes.

* Adapted from http://southernfood.about.com/od/muffinrecipes/r/r91023b.htm

Spicy Pumpkin Chili

Ingredients:

1 lb Ground beef

1/2 t Crushed red pepper flakes

1 t Minced garlic

1/2 Large onion, diced

1 Green bell pepper, chopped

1 Red bell pepper, chopped

1 15 oz Can Kidney beans, drained and rinsed

1 15 oz Can Black beans, drained and rinsed

1 15 oz Can Great northern beans, drained and rinsed

1 8 oz Can Tomato sauce

1 4 oz Can Tomato sauce with garlic and onions

2 14.5 oz Cans Diced tomatoes

1 14.5 oz Can Fire roasted diced tomatoes

1 15 oz Can Pumpkin purée (or fresh)

2 t Pumpkin pie spice

2 t Chili powder

1 t Ground cumin

1 t Salt

Directions:

In a large pot, cook ground beef until no longer pink. Stir in red pepper flakes, garlic and onion. Continue cooking until onion has become translucent. Add bell peppers and cook for five minutes. 

Add all remaining ingredients. Bring to a boil. Reduce heat and simmer for 1-2 hours. 

(Pictured with one 15 oz can of whole kernel corn added)

* Adapted from http://allrecipes.com/recipe/spicy-pumpkin-chili/detail.aspx

Savory Butternut Squash Soup

Ingredients:

4 lbs Butternut squash

2 Yellow onions, sliced

1 Apple, sliced

1/2 C Freshly squeezed orange juice

4 T Olive oil

6 C Chicken stock

1/2 t Rubbed sage

Salt

Pepper

Seasoned croutons

Directions:

Preheat oven to 400 degrees. 

Place the butternut squash and 2 T of Olive oil on a sheet pan and roast for 25 minutes or until soft. 

Place the remaining 2 T of Olive oil in a large stockpot and sauté the onions and apples until soft -- about 5 minutes. 

Scoop out the butternut squash and add to the onion and apple mixture. 

Add chicken stock and orange juice to stockpot and let cook for 20 minutes, stirring occasionally. 

With an immersion hand blender, purée soup until smooth.

Season with sage, salt, and pepper. Serve topped with croutons. 

Makes: 6 Servings

 

*My Mom's recipe

Slow Cooker BBQ Chicken

Ingredients:

9 Bone-in chicken thighs (or equivalent amount of desired type of chicken, may be frozen)

1/2 t Salt

1/4 t Black pepper

1 1/2 C Barbeque sauce (K.C. Masterpiece Original works well)

1/2 C Honey

2 t Prepared mustard

2 t Worcestershire sauce

1/8 t Hot sauce (or to taste)

Directions:

Sprinkle chicken with salt and pepper and place on a boiler pan.

Broil on high 4-5 inches from the heat 3-4 minutes on each side until lightly browned. Place in the slow cooker.

Iin a small bowl combine the barbeque sauce, honey, mustard, Worcestershire sauce and pepper sauce.

Pour over chicken-cover and cook 4-5 hours on low or until juices run clear.

* Adapted from http://cullyskitchen.com/slow-cooker-saucy-chicken-thighs-recipe/

Easy Peanut Thai

Ingredients:

1 lb Chicken breasts, cut into small strips

2 T Soy sauce

1 t Cornstarch

1/2 C Peanut butter

2 Garlic cloves, minced

1 Onion, sliced in half rings

2 C Chicken broth

1 T Vegetable oil

1 t Fresh ginger root, minced

8 oz Linguine noodles (or rice noodles)

2-3 C Veggies (like bell peppers, carrots, sugar-snap peas, summer squash, etc.), cut into strips

1/3 C Peanuts

Directions:

Mix chicken broth, soy sauce, and cornstarch in medium bowl. Blend in peanut butter and set aside. 

Begin cooking linguine according to package directions. 

In a large skillet heat oil and stir-fry chicken with garlic and ginger. 

Add onion and other vegetables. 

Add sauce mixture and cook on medium-high heat until mixture begins to thicken. 

Stir in 1/4 C peanuts. 

Serve over linguine noodles. Chop remaining peanuts to use for garnish. 

Or serve over rice noodles for a more authentic dish!

* Adapted from http://strawberry-chic.blogspot.com/2011/06/easy-peanut-thai.html

Spicy Pumpkin Soup

Ingredients:

2 T Olive oil

2 Leeks, trimmed and sliced

1 Garlic clove, crushed

1 t Ground ginger

1 t Ground cumin

2 C Canned Pumpkin (or fresh cooked pumpkin, puréed)

3 C Chicken broth

Salt and ground black pepper, to taste

4 T Sour cream

Cilantro leaves, for garnish

2 Small pumpkins, optional

Directions:

Heat oil in a large pan. Add leeks and garlic. Cook gently until softened but not colored. Add ginger and cumin and cook, stirring, for a further minute. 

Purée the mixture in a food processor or blender. 

Mix pumpkin and chicken broth in a medium-large pot. Add puréed mixture and heat to boiling. Cover and simmer for as long as desired to blend the flavors. Add salt and pepper to taste. 

Serve topped with sour cream and cilantro. 

Optional pumpkin bowls: Carefully cut pumpkins in half. Scoop out insides, scraping well. Place upright on a baking sheet and brush top edges with oil. Bake at 325 degrees for 35 minutes. Brush with oil again. 

Serves: 4

* My mom's recipe

Easy Homemade Hummus

Ingredients:

1/4 C Tahini

1/4 C Lemon Juice

2 C Cooked Garbanzo beans (chickpeas)

1 Garlic clove, minced

2 T Olive oil

1/2 t Kosher salt

1/2 t Ground cumin

2-3 T Water

Dash of paprika

Directions:

Combine Tahini and lemon juice in food processor and process for 1 minute to whip. Add half of the beans and process for 30 seconds. Add remaining beans and process another 30 seconds. 

Add garlic, Olive oil, salt, and cumin and process. 

Add water to bring to desired consistency. 

When serving, sprinkle a little paprika on the top. 

* Adapted from http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

Sarah's Awesome Guacamole

Ingredients:

3 Avacados

3 Garlic cloves, roasted and pressed

3 T Lemon juice

3 T Lime juice

1 t Onion powder

1/4 t Cayenne pepper

1/4 t Salt

Directions:

Mash Avacados. Combine all other ingredients. 

 

* My friend Sarah's recipe