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