In my opinion the only thing pumpkin beer is good for is making beer bread.
Trader Joe’s is the perfect spot to collect all the ingredients needed and they make it easy with their ready to go beer bread mix!
What I did to create these tasty treats…
- Beer Bread Mix
- Pumpkin Puree
- Pumpkin Beer
- Fall Spice Mixture (or pumpkin spice)
Fall spice- In a small pan over medium heat toast: 1tBs of ginger powder, 1tS of all spice, cinnamon, clove, and nutmeg.
In a bowl mix together: pumpkin puree, pumpkin beer and fall spice. Add beer bread package. Mix together. Pour melted butter over mix.
Line muffin pan with cupcake liners. Spoon in mixture. Bake at 350° for 40 minutes.
I heard somewhere that July is National Hot Dog Month. I guess that’s why every American I know is grilling dogs on the Fourth of July! I totally geeked out after finding this crazy all American news out and my inspirational muses started whispering sweet recipes in my ears. I’m kind of a hot dog […]
When my daughter actually asks me to cook I get so excited! She is almost seventeen and having any time with her is very rare these days. I know she is on the typical teenager diet right now, eating when it’s convenient and usually consisting of lots of junk food, so I get even more eager to cook something I know she will get nutrients from.
She and her bfriend requested Sloppy Joes. I do not cook from packages preferring not to add unwanted sodium or other mystery ingredients to my food. These are very simple to make even with out the package and it’s easy to sneak a few healthy veggies without them knowing!
- 1lb. Ground Bison
- 1- 15 oz. can Crushed Tomatoes
- 1 Bell Pepper
- 1 Jalapeno
- 1 Onion
- 3 Celery Stalks
- 1 tBs: Cumin, Chili Powder, Ground Mustard
- worcestershire sauce
- Salt and Pepper
- Hamburger Buns
- Heat saute pan over medium heat. Finely dice onion, celery and bell pepper, drizzle pan with olive oil, toss in veggies, season with salt and pepper and saute until tender. About 5 minutes. Dice jalapeno, add to pan. Pour in: cumin, chili powder and ground mustard. Mix to coat veggies.
- Add ground bison. Season with salt and pepper, brown meat breaking up with wooden spoon as it cooks. About 5-10 minutes
- Pour in crushed tomatoes, add about 1/4 cup of ketchup and 2 tBs. worcestershire sauce. Mix everything together and let simmer 30-45minutes, low heat.
- Toast your favorite hamburger buns, spoon Bison Sloppy Joe over bun and be prepared to get sloppy!
Food For Thought: Sloppy Joes are one of those foods that is much better the next day. Meaning they make excellent leftovers! Or, just make it the day before…
On cold winter days I find this soup perfect to warm the body but not too heavy when there is still lots of work to be done. You will get all the nutrients you need to keep your body fueled and full of energy.
I had some leftover veggies from my farmers market shopping trip. They were a little wilted and tired and I wanted to use them before I had to throw them out. A stew is perfect for a little veggie facelift!
- basmati brown rice
- olive oil
- 1 yukon gold potato
- 1 of each: poblano pepper, yellow bell pepper, anaheim pepper
- rainbow chard
- 3 cloves garlic
- 1 tBs cumin
- 1 can cannellini beans
- 2 cups vegetable broth (or chicken stock if you’re not vegan)
Start with cooking rice, according to package, 2 cups of rice.
- heat a saute pan over medium high heat. dice potato, coat bottom of pan with olive oil and add potatoes to pan. season with salt and pepper, cook potatoes until they are golden brown.
- peel and thinly slice ginger into math sticks. thinly slice peppers, chop chard starting at the stalks making your way up to the leafy tops, finely chop garlic cloves.
- add veggies to pan ending with chard. mix everything together lower heat to medium. sprinkle in cumin and a pinch of salt. saute for about 5 minutes.
- pour in vegetable broth and beans. stir and let everything simmer together for about 10 minutes.
To serve: spoon stew into a bowl and top with a scoop of brown rice.
Save the leftovers to enjoy for the rest of the week! TIP: store rice and stew separately
I called this stew a chowder because of it’s rich creamy thick broth. Traditionally chowders are made with heavy cream and have chunks of seafood. The most common being clam chowder. Nowadays there are many creative versions of chowder recipes and I’m adding one more to the clan!
My Pumpkin Chowder is a rich and delicious stew, and healthy. It will make a perfect appetizer or side dish for the winter holiday parties.
- Roasted Sugar Pumpkin
- Chicken Stock
- Cranberry Chutney
- Chicken Sausage with Apple
- Yukon Potatoes
I’m not a big gadget person but I do have a few small gadgets in my kitchen that I use often and love. Like my KitchenAid stand mixer and food processor. I use those two small appliances often. They each have their specific purpose and can be used for a variety of things. But, what I can’t do in them is make a healthy drink with all the super foods I like so much. They’re just not designed to “pulverize” food into a smooth drink.
I am a believer in the health value of raw foods and I like the idea of being able to throw foods like kale, chard and beets with some fruits like blueberries and citrus in one container and extract all those super nutrients they hold, into one drink. After a little research I decided to buy the NutriBullet. It’s small and takes up very little space and works perfectly. It’s quick and easy to use. All you have to do is buy your veggies and fruits and toss them in the canister for a healthy and beneficial drink that your body will love! You don’t even have to peel or skin anything. You actually want the skin on because of the essential oils and nutrients they have.
Here’s my first drink I made in my new gadget. I ran down to the farmers market and picked up some veggies for my super power drink which makes it even better, I think. Love Farmers Markets!
- 2 kale leaves
- 1 swiss chard leaf
- 1/2 yellow beet diced
- few sprigs of mint leaves
- 1 nectarine
- handful of blueberries
Just put everything in the bullet (cleaned of course), fill with ice cold water to line and blend away. It only takes a minute!
- 4 Chicken Thighs (on the bone)
- 4 Corn Tortillas
- 3 stalks of celery
- 1-2 Mexican Squash (or zucchini)
- 1 Poblano Pepper
- 4 Cloves of Garlic
- 1 Red Onion
- 6 cups Chicken Stock
- Tomatillo Sauce
- Sour Cream
- Heat dutch oven over high heat. When pot is hot drizzle with olive oil to coat the bottom. Lay Chicken thighs in skin side down. Season with salt and brown for 10 minutes each side.
- In the meantime slice tortillas into thin strips. set aside.
- dice celery, squash, poblano pepper and red onion. finely chop garlic and set aside.
- remove chicken from pot, lower heat to medium and toss in tortilla strips. brown strips until golden in color and crispy. remove from pot, season with a little salt and set aside.
- drain some oil from pan and place chicken back into pot. add all the veggies to pot and saute for about 5 minutes then cover with chicken stock.
- Let the soup simmer on low for about 30 minutes.