Pumpkin Protein Smoothie Bowl

When I discovered the Smoothie Bowl locally at The Juice Bar, it was love at first bite! 

This is the first year for me to create a pumpkin version. It's pumpkiny, bananay and full of whole food goodness -including half an avocado- to satiate my hunger until a late lunch. And, this recipe fits into a Paleo or KETO. If you're strict, leave out the pitted date.

It's good even without my preferred protein enhancements from Ancient Nutrition! But why miss an opportunity to bless your body? 

A quick note about my protein choices. The Multi Collagen Protein earns a WOWZERS from me, because it mixes into beverages and recipes without a weird texture or grit. Basically, it dissolves which means it's easily absorbed into your gut to work its magic! Collagen is not vegan. However, I prefer a plant-based protein powder for the taste, which is why I choose Plant Protein+ Vegan Superfood Protein Powder. Try both for yourself. (if the code doesn't pop up, email me for a special code). While other flavors are available, vanilla is my go-to, because I can make it work with all kinds of fruits, coffee, and extracts!

Here it is, my first-ever...

PUMPKIN PROTEIN SMOOTHIE BOWL

Into a food processor or blender...

• 3/4 to 1 cup Unsweetened "Milk" (your choice, I used almond)
• 1/2 cup+ 100% Pumpkin Puree' (Libby's will do, not the pumpkin pie mix)
• 1 small frozen Banana (or half of a large frozen banana)
  
• 1/2 large Avocado (or whole small avocado or frozen chunks, healthy fat)
• 1 pitted Date (added for depth of flavor sweetness)
• 1 scoop Ancient Nutrition Multi Collagen Protein
• 1 scoop Ancient Nutrition Plant Protein+ Powder
• 1 tablespoon Pumpkin Spice (I make my own bc I like extra nutmeg)

Toppings...

• Dollop of Almond Butter
• Crockpot Pumpkin Spice Trail Mix
• Extra Pumpkin Seeds

You can totally use your own protein powder and your own cooked pumpkin! Now, Go Play with Your Food and let me know how it turned out!

"Sam"

Creamy Chicken & Wild Rice Soup with Pumpkin

The light yellow is the cubed pumpkin

In 2020, my friend Tracy was participating in #CROCKtober by preparing her family's
meals in the crockpot all October. As it would happen, Momma Mary and I had a hunger for wild rice and had cubed pumpkin and homemade chicken broth begging to be used which meant, I created a quick crockpot recipe for Tracy and our household.

Into the crockpot went easy ingredients and out came a savory, makes-the-world-right soup. BUT, this is a new year to change up that recipe...so, I made it creamy!

CREAMY CHICKEN & WILD RICE SOUP with PUMPKIN

Into the crockpot:

1-2 Onions, diced

Several Carrots, sliced like coins

1-2 Garlic cloves, minced

2-3 Celery ribs, diced

2-3 cups Pumpkin, cubed (or cook separately, see sidenote, below)

1-2 cups Wild Rice blend

10-12 cups Chicken or Vegetable Broth (easily edited to turkey broth after Thanksgiving)

2-3 cups Chicken (omit for vegan version or use turkey after Thanksgiving)

salt, pepper, red pepper flakes, fresh sage, fresh thyme

1-2 8 ozs blocks Cream Cheese (Miyoko's Creamery makes a wonderful vegan cream cheese found at our local Publix grocery store or online)

• 
  Place all ingredients in your crockpot -not the cream cheese which you'll save for just before serving- 
• Turn to Medium for an all-day or overnight slow cook -or- shorten the cooking time by dialing up to High until all ingredients are cooked and the house smells yummy!
• Just before serving, remove 2 cups of broth from your crockpot and ladel into your blender with the block(s) of cream cheese. Blend until smooth.
• Pour the zipped-down cream cheese broth mixture into the crockpot and stir to incorporate.
• Ladel into soup bowls and enjoy!

Here's a sidenote: If your family is not crazy about pumpkin, no worries. Either strike from the recipe -or- in a separate small pot, add the cubed pumpkin and your choice of broth just until covered and gently boil until soft. When the soup is ready to be served, spoon the cooked pumpkin into the bowl and ladel soup over it!

This recipe is good for your tummy and your soul, but don't take my word for it. Go Play with Your Food and let me know how it turned out...

"Sam"

Dessert Pumpkin Hummus

Savory & Dessert Pumpkin Hummus

I remember a number of years ago when I spotted a chocolate brownie dessert hummus at the grocery store. This foodie heart fell in love! 

If you're a pumpkin pie lover, you may fall in love with this pumpkiny, protein-packed, sugar-free goodness! Traditional hummus uses olive oil and tahini. This recipe uses peanut butter to serve as both!

It really takes a food processor or a fancy-schmancy blender to make hummus.

DESSERT PUMPKIN HUMMUS

1 15 oz can Chickpeas

1/2 cup creamy unsweetened Peanut Butter (I prefer Skippy No Sugar Added)

1/3 cup Maple Syrup (your choice, 100% or sugar-free)

1/3 cup 100% Pure Pumpkin (puree or pack - not pie filling)

1 teaspoon Vanilla Extract

2 teaspoons Pumpkin Pie Spice (make your own!)

pinch of salt

1/2 cup mini or regular dark chocolate chips (I prefer Lily's Dark Chocolate Chips)

opt. 1 scoop Vanilla Multi Collagen Protein (I prefer Ancient Nutrition)

• Combine all ingredients except for the chocolate chips into the food processor
  
• Pulse until smooth. You may need to scrape down the bowl occasionally 
• Transfer to a different bowl or container to fold in the chocolate chips
• 
  Chill in air-tight container in the fridge until ready to serve with apple slices, vanilla wafers or graham crackers

That's it! Easy-chickpeasy! Go play with your food and let me know how it turned out...

"Sam"

Tuesday Recipe: Pumpkin, Bean and Chicken Enchiladas

Once again, my skepticism with a pumpkin recipe impacting one of my fave genres of food turns to OH MY GOODNESS! THIS WORKS!

Hubby & I love TexMex! We could eat it 3, 4, 5 times a week! So, when somebody wants to mess with it, we're like, "Naw." But, this is #PunkinChunkin month when I like to try a pumpkin or pumpkin pie spice twist on sweet and savory dishes. Better Homes & Gardens Special Interest Publications issued the PUMPKIN edition for America's pumpkin addiction

After reading several articles online about the ancient Hispanic culture and the pumpkin, I figured the two have made a beautiful life, together. Who was I to think my Mexican food and my orange squash don't work in the same recipe?

I used a blend of the cute little Sugar Pie Pumpkin and the Japanese Kabocha Pumpkin to measure enough cooked pumpkin for this recipe. The Kabocha is a brighter, sweeter flavor -in my opinion- compliments the cumin seasoning, fresh cilantro and soft corn tortillas! It just works!

Pumpkin, Bean & Chicken Enchiladas

2-4 tsp Olive Oil (enough to sauté onion and jalapeño)
1 small Onion, chopped
1-2 Jalapeños, seeded & finely chopped
1 3/4 cups Cooked Pumpkin -OR- 1 (15 oz) can 100% Pumpkin (not pumpkin pie filling)
1 1/2 cups Water
1-2 tsp Chili Powder
1/2 tsp ground Cumin

1 can Black Beans or Kidney Beans, rinsed & drained & smooshed!
2 Chicken Breasts, cooked & shredded -OR- 2 cans of (12.5 oz) Chicken Breast
1/2 cup shredded Cheese (your preferred)
Cilantro, chopped
6-8 Corn Tortillas, softened in microwave 30 seconds between paper towels) I purchased the "Super Soft" White Corn Tortillas at Walmart and bypassed the microwave.

• Heat oven to 400*. Lightly coat square/rectangle baking dish with non-stick cooking spray.
• In medium skillet, heat onion and sauté onions & jalapeños until tender and onions are opaque.
• Stir in pumpkin and water, chili powder, cumin and heat through. If needed, add enough water (up to 1/4 cup) to your desired consistency. 
• 
  
• While this mixture is heating...Turn beans (already rinsed & drained) into a large bowl and slightly smoosh with the back of a fork.
• Add HALF of the pumpkin mixture, all the chicken and cheese and cilantro. Reserve the other HALF of pumpkin mixture to pour over the tortilla rolls, once assembled.
• 
  
• Assemble tortillas: Onto a soft(ened) tortilla, spoon about 1/3 cup bean, pumpkin & chicken mixture; roll up tortillas and place seam sides down in prepped baking dish. Pour the remaining half of pumpkin mixture over all of the assembled tortillas. COVER DISH with lid or foil.
• 
  
• Bake, covered, 15 minutes. The lid or foil keeps the tortillas and pumpkin mixture
  
  from drying out.
• Sprinkle with additional cheese, if desired, and Bake, uncovered, 10 minutes more or until heated through.
• Serve with extra cilantro, salsa or limes.

Note: I thinned the left-over filling with a little of the pumpkin mixture and poured into an oven-safe dish coated with non-stick spray. Then, topped with the remaining pumpkin mixture and crunched up tortilla chips on top with extra cheese. Made a great TexMex Lunch Bowl for later!

GO PLAY WITH YOUR FOOD! 

I'd love to hear how your enchiladas turned out and what you thought of them or how you changed the recipe to make it your own!

Tuesday Recipe: Crockpot Pumpkin Cranberry Bread

Talk about easy! Sometimes, I am skeptical and ditch a recipe before I ever attempt it, because the results seem puffed. The results -taste & texture- were not puffed with this #PunkinChunkin recipe for #31DaysofPumpkin. In fact, they were right on!

Last year was not short on busyness and we found it necessary to fire up the crockpot for food prep and dinners several times each week. At the onset of the holiday season, I found Better Homes & Gardens Special Interest Publications' Pumpkin Recipes mag with this too-good-to-be-true recipe. Yep, I ditched it thinking there was no way the texture could come out as though baked in an oven.

I was wrong.

This bread is every bit easy. Every bit full of flavor. Every bit oven-baked texture. It takes 2 hours on high. 

One note: I was thinking of making this with blueberries, instead, because I haven't seen fresh cranberries in the grocery store, yet. Then, Momma and I mulled the use of dried cranberries, like Craisins. We rehydrated less than the recipe's measurement of dried cranberries with enough hot water to cover the berries and let stand while I worked on the rest of the recipe and prepared the crockpot. When it was time to add the berries, I drained the water, patted them dry-ish with a few paper towels and referred back to recipe. They worked just fine!

Crockpot / Slow Cooker Pumpkin-Cranberry Bread

2 eggs
3/4 cup Pumpkin Purée (100% canned pumpkin)
1 cup Sugar
1/2 cup Vegetable Oil (I used olive oil.)

1 2/3 cups All-Purpose Flour
1 Tbsp Pumpkin "Pie" Spice (You can totally make your own PS.)
1 tsp Baking Soda
1/2 tsp Salt

3/4 cup Fresh or Frozen (thawed) Cranberries (or refer to the note, above)
1 Tbsp All-Purpose Flour (to coat part of the cranberries)
1/4-1/2 cup Pecans, chopped

• Coat a 4 qt Slow Cooker with nonstick cooking spray; set aside. I would suggest NOT USING the slow cooker/crockpot plastic bag liners, because of the steam issue.
• In first bowl, combine eggs, pumpkin, sugar and oil.
• In second bowl, stir together next four ingredients. 
• Add pumpkin mixture all at once to flour mixture; stir just until dry is combined. Do not over stir.
• Toss 1/2 cup of cranberries with 1 Tbsp flour and fold into batter.
• Spoon batter into prepared crock of your slow cooker (a.k.a. crockpot).
• Top with remainder of cranberries and pecans.
• Cover and cook on high for 2 hours. If possible, lift and half-turn crock insert halfway through cooking. BE CAREFUL WHEN LIFTING LID... do not let steam condensation from lid drip onto bread. Wipe the lid. After the half-turn, cover and continue cooking.
• Bread is done when toothpick comes out clean... 2 hours.
• If possible, remove crock insert from slow cooker and set on wire rack for 10 minutes, uncovered.
• Place a cutting board or plate on top of crock insert and carefully flip crock and plate, together, allowing bread to drop out of crock. THEN, turn bread over onto a wire rack to finish cooling.

NOTE: Do you know why it's necessary to coat part of the cranberries? Whenever you plan to stir-in berries, nuts, or choco chips, you want them to "suspend" in the batter while baking instead of sinking all the way to the bottom and possibly scorching. Just toss the stir-ins in a tablespoon of all-purpose flour and, then, stir into the batter!

GO PLAY WITH YOUR FOOD! I would love to hear how your bread turned out! Lemme know, below...

"Sam"

Tuesday Recipe: Pumpkin Farro Risotto with Roasted Winter Veggies

Last October, I tried this recipe for my yearly #PunkinChunkin / #31DaysofPumpkin from
Vegetarian Ventures and loved it! Of course, I would, because I sub'd in PUMPKIN! One could easily substitute their fave winter root veggies instead of my beloved orange gourd. 
Shelly Westerhausen is a foodie and food photographer with impeccable taste! I look forward to her emails tempting me to get creative in the kitchen! Oh, by the way, she is the genius of two cookbooks on my wish list and both may be purchased on Amazon or other online booksellers. The Platters and Boards book is the current #1 Best Seller and will have you looking like a pro during upcoming holiday entertaining! Check 'em out for yourself after the recipe or scroll to the bottom for your next cookbook!

PUMPKIN FARRO RISOTTO with ROASTED WINTER VEGETABLES

For the Roasted Veggies:

• 2 cups Pumpkin and/or winter veggies (carrots, potatoes, beets, sweet potatoes, etc.), chopped or cubed 
• 1 Tbsp Olive Oil
• 1 tsp Smoked Paprika (I don't know how I lived without this stuff for so long!)
• opt: S&P, to taste

For the Farro:

• 2 Tbsp Olive Oil (+ more for finishing)
• 1 Tbsp Sage Leaves, chopped (+ more for finishing)
• 1 small Onion, diced
• 1 1/2 cups Pearled Farro
• 1/4 cups Dry White Wine / Cooking Wine (You can even find this at Walmart)
• 3 cups Water
• 1/2 cup Pumpkin Puree (not the pumpkin "pie")
• 2 Tbsp Hard Cheese (purchase already shredded, vegetarian is another option)
• 1 tsp Thyme, chopped
• opt: S&P, to taste
• opt: Hazelnut Oil (I didn't have this, but don't let that stop you! I suppose, you could actually get creative, here, by adding chopped hazelnuts when toasting the faro or at the end for finishing!)

Instructions for the Roasted Veggies:

• Preheat oven to 375* and line a baking sheet with parchment paper or use a Silpat.
• Toss veggies in 1 T Olive Oil Smoked Paprika and S&P (salt & pepper) and transfer to the lined baking sheet in an even layer.
• Roast 30 minutes, flipping halfway through or until the veggies are crispy on the outside and soft on the inside. Remove from oven and set aside.

Instructions for the Farro:

• Heat Olive Oil and Sage over medium heat in a large pan or skillet.
• Add Farro and let toast... watching carefully so as not to scorch... stir often, for 1 minute-ish. (It would be totally creative to toast chopped hazelnuts at this time, too).
• Add Onion and cook until opaque / translucent, stirring often for 5 minutes.
• Add cooking wine and cook until absorbed, again -- stirring often, about 2 minutes.
• Add Water,  1 CUP AT A TIME, stirring yet some more until most of the water is absorbed before adding the next cup of water. Continue until farro is soft and creamy, about 30 minutes.
• Stir-in Pumpkin Puree for a couple more minutes to heat it up.
• Remove from heat and add the Thyme (and hazelnut oil).
• Top with Roasted Veggies or Roasted PUMPKIN and season, to taste, with S&P (salt & pepper)
• Serve right away with more chopped Sage, cheese, toasted chopped hazelnuts and a drizzle of olive oil!

GO PLAY WITH YOUR FOOD! But, first, check out Shelly's books...

-Click this Link-

-Click this Link-

Tuesday Recipe: PUMPKIN SOUP

Every October I do #PunkinChunkin #31DaysOfPumpkin as a fun expo of all things pumpkin and squash and pumpkin spice. I try the newest packaged food, restaurant offerings and other pumpkiny products giving my two-cents-worth of opinion. Going with the creative flow, I try out recipes or generate some of my own concoctions.

Momma wasn't feeling too perky and I was getting pretty hungry, so we needed a quick-fix dinner. Time to either get creatively nutritious or run through the drive-thru for something not good for us. I tend to prepare to the size of the pot and end up with way too much food. So, I chose the smaller pan to limit the recipe and here's what popped out of the pot...

PUMPKIN SOUP

2 cups 100% Pumpkin (not the pie filling)
1 cup Almond Milk (or your choice of "milk")
32 ozs Vegetable Broth (the entire package)
2 Shallots, thinly sliced (or a small mild, sweet onion like Vidalia)
1 tablespoon Olive Oil, your choice
2 tablespoons to 1/4 cup Maple Syrup
1/2 teaspoon Nutmeg
**optional: 1/4 teaspoon Cinnamon
**optional: 1/2 teaspoon Curry Powder
Salt, to taste
**optional: Sriracha Sauce, added to each bowl, to taste

Note:  I did not have a clove of garlic to sauté with the onion, but the veggie broth had enough essence of garlic for this recipe.

• Sauté thinly sliced shallots (and garlic, if you choose) in just a little Olive Oil until transparent.
• Add spices to shallots and slowly stir-in "milk" and broth and maple syrup.
• Spoon-in pumpkin stirring until loosened.
• Let simmer.
• Salt, to taste.
• If you want a velvety bisque, use an immersion blender to zip all ingredients down.
• If you don't mind the thinly sliced shallots (or onions & garlic), just stir occasionally making sure the soup doesn't scorch on the bottom.
• Serve with a good bread and perhaps a dollop of sour cream. ENJOY!

Tip: Each person can add the curry or sriracha to their bowl. Add a little at a time and taste.

Go play with your food!

Pumpkin Mac & Cheese

Indulgent? You betcha!

Easy? Yes! You'll wonder why you waited so long to ditch the box of mac-n-cheese.

This is one of those base recipes to be customized to most any upgrade you can dream up... like this seasonal variation!

PUMPKIN Mac & Cheese

1-2 cups Dry Pasta, cooked (My fave is Cavatappi!)
2 tablespoons Butter or Olive Oil
2 tablespoons All-Purpose Flour
1-2 teaspoons Black Pepper
(optional: Ground Nutmeg)
Fresh Rosemary leaves, finely chopped 
2/3 to 1 cup Milk (evaporated, cow or nut)
1 cup-ish grated Gruyere Cheese, (I use a simple box grater. Cheese grates easier when cold.)
2/3 cup to 1 cup of 100% Pumpkin
Bread Crumbs or Panko

• Prepare dry pasta according to package -- to al dente! While pasta cooks...
• In large skillet, melt butter over medium heat.
• When melted, whisk in an equal amount of all purpose flour. 
• While whisking, add your black pepper and nutmeg (my preference). Don't walk away. This could scorch quickly.
• Add milk while whisking; reduce heat to allow sauce to thicken. It's ready when it coats the back of a spoon!
• At this point, add your grated cheese and rosemary and watch the melted magic happen! Taste it! Does it need more? 
• You've just created your cheesy sauce!
• Stir a little measurement of pumpkin into your sauce. Taste it. Does it need more? If so, add it!
• Toss in your cooked pasta.
• Now, you have a choice: Serve from the skillet --OR-- Pour into a casserole dish, top with bread crumbs and bake until bubbly. 

TIPS:
(1) Try Gouda Cheese instead of the Gruyere.
(2) I don't add extra salt to the pasta or the sauce, because cheese is pretty salty.
(3) Add spices, like black pepper and nutmeg, to the flour in the skillet. Spices tend to distribute better at this point.
(4) You can cook down your own pumpkin or use 100% pumpkin from a can.

LOOK AT YOU! You're a mac-n-cheese chef! Go play with your food!

Broccoli, Pumpkin & Peanut Stir-fry

During autumn, local Farmer's Markets will have pumpkins of all shapes, colors and uses. Be sure to ask him or her for the most flavorFULL for your recipes and which is best for carving the jack-o-lantern for decorating your porch!

Lenise, my friend from church, gifted me with Basmati Rice from India! I couldn't wait to stay home long enough to get creative in the kitchen using the fragrant rice. A rice cooker is my preference while cooking the veggies, because it will automatically cut-off and I don't have to babysit a pot of rice. WINNING!

For this stir-fry recipe, I diced a little more than 1 cup of the cute little Sugar Pie Pumpkin and roasted the rest to be used, later, for other recipes. Stir-fry is a quick cooking dish perfect for after work. Taking only a few minutes, the veggies cook until slightly softened. If including meat or tofu with this dish, prepare and cook before the veggies.

Broccoli and Pumpkin Stir-fry

1 Onion, diced

1 cup Pumpkin, peeled & diced

2-3 cloves Garlic, minced

1-3 large Carrots, peeled & cut

1-2 large Broccoli heads/bunches, cut into florets a.k.a. "little trees"

8 oz sliced, fresh Mushrooms

1-2 tablespoons Oil (coconut or olive)

For "heat" - Red Pepper Flakes  -OR-  Sriracha

Creamy Peanut Butter & Low Sodium Soy Sauce  -OR-  Chinese Brown Sauce (scroll toward bottom of this post)

Basmati Rice

(optional: Extra Firm Tofu drained and large diced, Chicken or other meat thinly sliced)

• Heat oil in large skillet to medium high.
• Sauté onion, pumpkin and carrots until slightly softened. Keep stirring to prevent scorching.
• Add garlic, broccoli and mushrooms. Keep stirring to prevent scorching.
• Here's when you add your choice of sauce. Turn down the heat. Pour in enough soy sauce to cover the bottom of the skillet and stir in a big glob of creamy peanut butter  --OR-- use Chinese Brown Sauce in the place of soy sauce. Because veggies are different sizes, just play around with measurements until your veggies are coated and the consistency is where you like it!
• Add heat...if you're not a wuss!
• Serve over cooked Basmati Rice and garnish with chopped peanuts.
• Enjoy!

NOTE: If using meat, cook in heated skillet, then set aside and add before serving

Chinese Brown Sauce

(Forks Over Knives... I've subbed in Molasses & Corn starch)

1/3 cup Low-sodium Soy Sauce

1/3 cup Vegetable Stock

1/4 cup Molasses

1 tablespoon Grated Ginger or Ginger Paste

2 cloves Garlic, peeled & minced

1-2 teaspoons (or more) Corn Starch, dissolved in cold orange juice (water or pineapple juice would work, too)

Combine all ingredients in a medium saucepan and cook over medium heat until thickened. If there are any left-overs, serve with meal or store refrigerated in airtight container.

OK! Go Play with Your Food!

October Skillet Hash

October Skillet Hash with Fire Roasted Tomatoes

Right up there with Christmas in December is my other favorite, ALL THINGS PUMPKIN in October!

As a foodie, I get pretty excited about ways to enjoy the little plump squash. From sweet to savory to seeds to spice, I think it's tasty, healthy and the color is pretty nice! Today's recipe is a spin on a previous recipe, Veggie Skillet Hash, originally posted in October, 2013.

So, how did I change it up? Three ways: I added diced pumpkin and sweet potatoes in my little cast iron skillet while my hubby's skillet had chicken. The third way is by listening to a reader of my blog (and sister kitchen-ninja) when she suggested I add Fire Roasted Tomatoes for that "extra juiciness." Sorry, it took me so long to get there!

October Skillet Hash

1 large, Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, minced
1 tablespoon fresh Rosemary leaves, chopped
1 tablespoon fresh Thyme leaves
1 teaspoon ground Sage
3-4 Red Skin Potatoes (or whatever ya got), diced
1 cup Pumpkin, diced (or substitute butternut squash)
1 small Sweet Potato, peeled & diced
1 (15 oz) can Cannellini or White Navy Beans (whatever ya got), drained & rinsed
1-2 cups Kale, large stems removed & leaves coarse chopped
1-2 cans Fire Roasted Tomatoes
S&P, to taste
Red Pepper Flakes
Olive Oil
(optional: 1-2 chicken breasts, sliced thinly)

...and before Fire Roasted Toms were added.

Because my hubby doesn't care for pumpkin nor sweet potatoes, but wants meat, I divided some of the ingredients between the two cast iron skillets.

• Sauté onion and red bell pepper over medium heat in olive oil or splash(es) of water until just getting soft.
• Add garlic, herbs, diced potatoes, pumpkin and rinsed beans. Cook slowly --don't rush-- until taters and pumpkin are fork-tender, approx 20 minutes.
• Add kale, seasonings and fire roasted tomatoes and continue cooking until kale wilts and skillet is bubbly!

Serve with a good bread or cornbread or crackers, even! Enjoy!

Tip: If you have left-overs, the taters and pumpkin may soak up the "extra juiciness." Re-saucy with a little bit of water or veggie broth.

Go Play with Your Food!

"Sam"

First Snow

Chasing the sunrise or the sunset or the Super Moon have been part of our travels and some our runs in 2014. This time, I chased the first snowfall of the season in Tennessee on October 31!


Living in the burbs of Nashville, I had not given it much thought when the weather gurus were predicting snow for the higher elevations of our state. However, with my work caught up, hubby in India and a free weekend, the thought tickled my fancy and I quickly posted an invitation on social media. Several friends were too busy, some considered it a joke and others thought it to be a crazy idea. 

"Where will you sleep?" 
"In the back of my fake SUV."
"When will you be back?" 
"Sunday."
"Are you going alone?" 
"No. I'll have my vicious Shih Tzu."

That evening Zuzu and I blazed a trail eastward down the interstate toward the Great Smoky Mountains and encountered the first flakes mixed with rain on the Cumberland Plateau near Crossville! It was getting late. No time to stop.



Taking the national park bypass around Gatlinburg, the road climbs and is where the rain flipped and the flakes gathered! By the time we reached Elkmont Campground at midnight, there were 3 inches of the fluffy stuff on all surfaces! 

Throughout the night the river behind our campsite could be heard along with the wind howling through the trees and my puppy snoring under the wool blanket. We were comfortable... until a loud ruckus too close outside startled us awake. Black bear? Holding my breath I listened. Hearing nothing else other than the river and the wind, we drifted back to sleep.

November 1. The sounds of other snowchasers waking and making breakfast were too exciting for me to remain in the warmth of my sleeping bag, any longer! Only brightness was filtering through the windows. Quickly I jumped into my hikers, leashed Zuzu and opened the door. Oh my goodness! 



The winter storm had veered off the predicted North Carolina course and came right over our side of the mountains. Elkmont was blanketed in 9 inches of heavy snow and with the weight of it, a huge tree branch had fallen barely missing the front of the SUV! Park rangers clearing the fallen trees said Clingman's Dome (Tennessee's highest point) had received double-digit inches with hikers taking refuge at the primitive lodge at LeConte.


After my breakfast and a walk-around, fellow campers helped to remove the tree branch blocking my passage while others were gathering groups to go hiking to the abandoned homesteads. We had all come hoping to catch the first snowfall and did! Some had braved the night in tents!

Plans to stay one more night were halted when the park rangers announced the mandatory evacuation due to another storm approaching. I didn't mind, because I had chased and caught the first snow of the season in my mountains!

2-on-Tuesday: Pummmmpkin Pecan Oatmeal

This is soooo not what I had planned to post, but was such an easy and seasonal breakfast celebration for National Oatmeal Day! Are we goofy Americans or what?

By the way, I'm a sucker for food porn -- lovely photographs of wonderful food! We feast with our eyes, right!? I imagine the wonderful pix I could really post if I had a real camera. Until then, I'll just keep snapping a picture with my old-version iPhone and use various photography apps available.

Pummmpkin Pecan Oatmeal
(as if you needed a recipe)

For an individual serving:

1/2 to 2/3 cup Old Fashioned Oats (because some days I'm hungrier than other days)
Almond Milk (enough to cook the oats in + enough to add afterwards)
2 tablespoons 100% Pure Pumpkin (not the pie filling)
Ground Cinnamon, Nutmeg, Allspice
Agave Nectar (or maple or honey)
Pecans Halves

• When preparing oatmeal for just me, I opt for the microwave. The oats and almond milk go into a microwaveable bowl and cook for just a quick bit--enough time for the milk to heat and oats begin to bubble.
• Remove and stir in pumpkin and additional almond milk.
• Sprinkle spices. Drizzle sweetener. Add pecans.
• Thank the Lord for a beautiful autumn day with healthy nutritional choices!

HAPPY NATIONAL OATMEAL DAY!

2-on-Tuesday: Veggie Skillet Hash

Do you have those bins of potatoes and onions if not used, today, they'll need to be tossed

by the weekend? Veggies that have gone past their peak of freshness, but are still good to cook with, can be used in stews, soups or roasted.

I poured over my Forks Over Knives cookbook to find anything to include my softening veggies and found Vegetable White Bean Hash on page 182! Don't have all the ingredients? No problem! Improvise...and rename so #FOK knows you tried, but were being budget-conscious!

Veggie Skillet Hash

1 large Onion, diced
1 Red Bell Pepper, diced
3 (or more) cloves Garlic, minced
1 tablespoon fresh Rosemary leaves, chopped
1 tablespoon fresh Thyme leaves
5-6 Red Skin Potatoes, diced
1 medium Sweet Potato, diced
1 (15 oz) can Cannellini Beans (a.k.a. White Kidney Beans), drained & rinsed
2 cups Kale, coarse chopped
S&P, to taste
Red Pepper Flakes

• I used my big, black, cast-iron skillet to slowly sauté the onion and red bell pepper over medium heat adding a splash of water to keep veggies from sticking. Confession: I used a splash of olive oil, too, for fear the taters would stick and scorch, later.
• Add the garlic, herbs, diced potatoes and rinsed beans to cook nice a slowly until taters are fork-tender, apprx 15-20 minutes. Don't rush this!
• Add kale and seasonings. Continue to cook for about 5 minutes until the kale wilts. 

There ya have it - a skillet full of protein & carbs! Serve as a side or a main dish. I'm a Southern Girl, so this went nicely with a slice of yellow cornbread! This would absolutely be incredible substituting pumpkin or butternut squash in the place of either of the potatoes for an AUTUMNAL SKILLET HASH! (See how I cleverly renamed the recipe, again? Very kitchen-ninja-esque, wouldn't you agree?)

Note...my hubby felt it was a little dry. He prefers beans to have juice, especially if he can't have the meat. I added a can of diced tomatoes and let it simmer. If using a cast-iron skillet, the acid in the tomatoes absorbs the iron giving you a nutritional bump.

Clandestine Pumpkin Muffin Caper

Where to begin this unsullied tale? 

My personality is weightier on the side of jovial and helpful rather than of being shy and skittish. To sneak about and share secrets is not fitting for a Southern lady and could reflect poorly on her upbringing. While my grandmother would never consider wearing jeans, I find a strand of pearls pair well with denim and a pointed toe kitten-heel. None of this has bearing on that fateful day when mystery moved in like a thick bank of fog. Shall we begin? 

It was a balmy, autumn Sunday morning in Tennessee.

I have noticed many spy novels reference the weather, time of day and location. So, I’m off to a solid start.

Walking into the foyer of the church, I was quickly pulled aside into a corner near the water fountain. With a fake bush masking the informer's face from the cheerful passersby, the Italian with the dark eyes looked me straight in the eyes and whispered with a husky voice, "Remember these 3 ingredients for the best pumpkin muffins," as he counted each of the ingredients on his fingers. 

"One box of Duncan Hines Yellow Cake Mix, one can of Libby's Pumpkin Solid Pack and one bag of Hershey's Cinnamon Chips." 

"That's it?"

"Yep, that's it."

Thinking he forgot something and because I am jovially helpful, I added, "So, you make the batter according to the package and..."

"No!" he snapped, "Empty all three into a bowl and mix together." 

Incredulous I countered. "What? No eggs?"

"No. Just those 3 ingredients." With that he disappears into the crowd.

I was unprepared. I was skeptical. How can three ingredients and no eggs create "the best pumpkin muffins"? He didn't even tell me how long to cook the muffins nor how high to set the oven temperature. Or did he? I don't remember. My mind was reeling.

Throughout the week, the clouded conversation is never far from my mind. My empty glass-domed dessert footed plate stands there in silence as if it, too, knows the secret. I stare into its emptiness as the realization of the brief encounter with the Dark Chef washes over me. This was no chance meeting.

The Mart-of-Wal is where I suspected the three ingredients may be tracked down. The 100% pumpkin pack, now culturally referred to as pumpkin puree, and the cake mix were easily acquired. However, my hand was on the bag of Hershey's when almost too late I was aware it was a decoy! Not cinnamon, but chocolate chips. This could have derailed the entire operation. Now, that some years have passed, I have discovered the Amazon. Therein, these 3 ingredients may be tracked down. There, too, the illusive gluten is freed and may be spotted with a keen eye.

Once I've retreated to the seclusion of my kitchen, it is only then I dare to open the packages and proceed with the suspicious orders, "Empty all three into a bowl and mix together." The mix is thick...too thick, I think. But, I proceed as directed and prepare the mammoth-muffin tin with a spray of Baker's Joy and a coating of cinnamon sugar in each cup. With the oven preheated to 350 degrees, I decide to bake the batter for 30 minutes. The center of the muffins are jiggly. Not good. The decision is made to add an additional 15 minutes to the baking time due to the overly large size of muffins. When the toothpick test helps to determine the pumpkin muffins are almost ready, they are baked for 10-ish minutes longer. This extra gut-wrenching time could have been avoided by using the smaller muffin tin.

The aroma is inviting. And, with the quick reflexes of years of turning-out baked pastries, each hot muffin was deftly flipped upright onto a wire rack to cool.

The ticking of the clock seems to slow and echo in my head. I can't wait. I must know if what the operative divulged to me at church is true. I split the muffin down the center to inspect the inside. So far, so good. I inhale the still warm, cinnamony heart. My mouth waters and pulse quickens. Now, for the end-all and be-all...the taste.

I couldn't believe it. Why would the man known as 'Micco' risk everything, life, and reputation, to reveal the guarded formula to me?

With that one muffin, I understood...I must have another.

With that second muffin, I understood...it was, now, my mission to reveal to the world the 3 ingredients to "the best pumpkin muffins."