Black Bean, Ham, and Pumpkin Soup

I was digging through my cookbook...which is actually a huge binder, jam-stuffed with loose recipes (and some actually inserted into the binder).  It's a total mess (and here is a photo for you).  Anyway, I came across a recipe I made for the first Halloween party my husband and I hosted (in 2007--the year we met, aww, how sweet).  It is for Black Bean and Pumpkin soup...which might sound weird to you at first, but it was SO darn tasty...and it also looks really cool served at a Halloween party.  Although you an obviously serve it anytime.  It's a great, hearty soup for autumn.  It's also super-easy to make and so healthy for you.

Ingredients:
3 (15 oz) Cans Black Beans, Rinsed and Drained
1 (16 oz) Can Diced Tomatoes
2 Tbsp. Extra-Virgin Olive Oil
3 Tbsp.Minced Onion (or Chopped Onion, again, given my aversion, I go with minced)
3 Tbsp. Minced Garlic
1/2 tsp. Black Pepper
3 1/2 - 4 Cups Beef Broth (Sodium-Free)
1 (15 oz.) Can Pumpkin Puree
1/2 Lb. Ham, Cut Up (You can use either slices and cut into 1-2" squares, or buy a hunk of ham and cut into 1" cubes--your choice)
3 Tbsp. Sherry Vinegar

Directions:
1.  In a large bowl, use your immersion blender to puree 1/2 the beans and the tomatoes.  If you don't have an immersion blender (then go get one!), then you can just puree the beans/toms in your blender or food processor.

2.  Heat your crockpot to low heat.  Add in all of the ingredients, including the bean puree. (Aside: is it weird that EVERY time I say/write "all of the ingredients," I get all excited--given my blog title?  Ok, yes, it is weird, weirdly nerdy).
3.  Stir until well-combined, cover, and heat for 2-3 hours, or until hot and slightly thickened.

Serve immediately, topped with a dollop of sour cream (if you prefer), and Enjoy!

Classic Homemade Pumpkin Pie

Happy (belated) Halloween everyone!  I wanted to make a pumpkin pie as a celebration for my son's first Halloween this past week.  He was dressed up as a toothless vampire, which was totally adorable by the way.  This recipe is inspired from memory from my Mom and Grandma and from various other recipes, such as this one on All Recipes. This is a truly homemade pie though and perfect for Halloween, Thanksgiving, Christmas, holiday dinners, and well, just because.

Ingredients:

Pie Crust
1 1/4 Cups (Organic) All-Purpose Flour (plus extra for floured surface/rolling out dough)
1/2 tsp. Sea Salt
1/2 tsp. Sugar
1/2 Cup (1 stick, 8 Tbsp) Unsalted Butter, Cold
4-6 Tbsp. Cold Water

Pie Filling
(some of the ingredients shown on the right)

2 Cups Fresh Pumpkin Puree or 1-15 ounce Can
1/2 Cup Light Brown Sugar
1/3 Cup White Sugar or Agave Nectar (as sugar substitute)
1/2 tsp. Sea Salt
2 Eggs (or Egg Whites/Substitute for lower cholesterol/calories)
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1 tsp. Ginger
1/4 tsp. Allspice
1 1/2 Cups Evaporated Milk (Fat-Free)

(Note: you can substitute 4 tsp. Pumpkin Pie Spice--sold in stores--instead of all the spices separated out if you desire).

Directions:

Pie Crust
1.  Combine the flour, salt, and sugar in a small bowl or food processor.
2.  Using a food processor or blender, combine flour mixture and half the butter.  Mix for just 30 seconds.  Add second half of butter and mix for another 30 seconds.
3.  Add 3-4 Tbsp. Ice water, just enough so it's not too crumbly.
4.  On floured surface (or right there in the bowl--that's what I did), put dough into small disk.  Wrap in plastic wrap and refrigerate 30 min to 1 hour.

5.  Once dough is chilled, remove from refrigerator and place onto floured surface.  Roll out with floured rolling pin to roughly a 12" circle, about 1/8" thick.  Make sure dough is not sticking to surface (add more flour underneath, if it is).  You can instead put the dough between two pieces of wax/parchment paper (sprinkle flour on it as well) and roll it out that way.  Much easier and cleaner (that's what I did--see photo).
6.  Place dough on top of 9" pie dish or tin.  Remove excess dough hanging over pan, or fold under itself.  Make indentations on the crust if you desire, with your finger or fork.  Next step is for the filling, below.

Pie

1.  Preheat oven to 350 degrees.  To get your pumpkin puree, take a small-medium sized sugar pumpkin and cut in half (top and bottom).  This is by far the hardest part of the whole recipe, because these suckers are firm--if you get your pumpkin in half--way to go.  (I stick a knife in, wiggle/saw it for a bit, then pull it out and re-stick a few inches away until I was able to pull it apart).  Scrape out pulp and seeds (keep your seeds to bake Pumpkin Seeds).  Place cut side down on a foil-lined baking sheet.  Bake for 1 hour to 1 hour and 30 minutes (until skin is dimpling and pumpkin is soft).

2.  Increase oven temperature to 425 degrees.
3.  In your kitchenaid, or other blender, mix together the brown and white (or agave nectar) sugars, salt, and pumpkin spices.  Add in the eggs, one at a time.
4.  Slowly mix in the pumpkin puree and milk.  Make sure thoroughly combined, about 2-3 minutes.

5.  Pour pie filling into pie crust (a trick to prevent spills is to pull the rack of the oven out a bit and set the pie crust on it...then pour the filling in).  Bake at 425 for 15 minutes.  After 15 minutes, reduce heat to 350 and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
6.  Cool for 1-2 hours.

Top with whipped cream (optional) and enjoy!

Pumpkin Chai Tart & Tartletts

It is clearly fall now with the brisk, chilly air, the leaves beginning to fall, football, and Halloween coming up soon.  Fall is definitely a favorite season of mine.  With it, comes exciting food changes too.  I had an amazing Pumpkin Pie Chai Tea the other day at Mayorga Coffee and decided I needed to not only make a similar recipe at home--you can find the recipe for Pumpkin Pie Chai Tea (or latte) here.
Then, I realized I also had to make it in a pie (or a tart or tartlett).  Not only is this dish absolutely amazing in terms of deliciousness, but it's a great home air-freshener too (bake this and your place will smell awesomely like fall should smell). .
Note that I included photos of both a tart (large pie size) and tartletts (approx 6" across).  You could also make mini-tartletts...just modify your cooking times (the smaller they are, the less time they need to cook).

Ingredients:

Pumpkin Chai Filling
2 Cups Chai Tea, Strongly Brewed (I used 4 bags, steeped about 5-7 minutes)
8 Ounces Cream Cheese, Softened (Reduced or Non-Fat)
1/2 Cup Agave Nectar (or could just use White Sugar if you prefer)
1/2 Cup Sour Cream
1 Egg
2 Egg Yolks
2/3 Cup Pumpkin Puree (Fresh or faster route and do canned)
1/2 tsp. Salt
1 tsp. Vanilla Extract

Shortbread Crust
3/4 Cup Butter, Softened (1 1/2 sticks, Organic, of course)
1/2 Cup Powdered Sugar
1 tsp. Vanilla Extract
1/2 Cup All-Purpose (organic) Flour
1/2 Cup Rice (organic) Flour
1/4 tsp. Salt

Directions:

Pumpkin Filling
1.  Preheat oven to 350 degrees.  Put brewed Chai tea in a small saucepan over medium-high heat.  Bring a boil and reduce to 4-5 Tbsp.  Set aside and cool.
2. In a mixing bowl, cream together agave nectar and cream cheese.  Add sour cream and mix well.  Add eggs/yolks in, one at a time.
3.  Add pumpkin, salt, vanilla, and Chai tea reduction.  Stir together.

4.  Pour into tart pan lined with shortbread crust.
5.  Bake at 350 about 45-55 minutes, or just until set for large tart.  For tartletts, bake about 35-45 minutes, or until set (25-35 minutes for mini-tartletts).


Shortbread Crust
1.  Cream together the butter and powdered sugar.  Add in vanilla.
2.  Slowly add in the flour and salt, just until combined.
3.  Cover in plastic and set in refrigerator for about an hour.
4.  Once dough is back to room temperature, roll to 1/4" thickness and mold to tart pan.
5.  Bake once filled with Pumpkin Chai Filling.

Enjoy! Sprinkle with pumpkin pie seasoning, nutmeg, or cinnamon.  Top with whipped cream or chocolate shavings.  Best enjoyed on a chilly night, snuggled up, with a mug of pumpkin pie chai tea. :)

Pumpkin Pie Chai Tea

Pumpkin Pie Chai Tea.  I don't know if I need any further description than those words.  I haven't tried Starbucks' Pumpkin Spice Latte, but I bet it's got nothing on my recipe below....and if it does, well it costs a lot more than making it at home.  Additionally, this recipe uses chai tea instead of coffee or espresso.  Tips for making a Pumpkin Spice Latte with coffee or espresso instead or included below.
Try it with a tasty Pumpkin Pie Chai Tart or Tartlett.

Ingredients:
Makes 1 - 12 oz Mug or 2 - 6 oz Mugs
1/2 Cup Milk (Organic, Fat-Free)
2 tsp. Stevia, or other sugar substitute
1 tsp. Pumpkin Pie Spice (or use a blend of nutmeg, cinnamon, allspice, and dash of ginger)
1 tsp. Pumpkin Spice Syrup, optional (I did not use to keep sugar low, but would give your drink more pumpkin flavor oomph)
1 Cup Boiling Water
1 Vanilla Chai Tea Bag (or use regular Chai Tea and add 1 tsp. Vanilla Extract or Syrup)


Directions:
1.  Put tea kettle on stove and heat 1 Cup Water.  Pour into mug and add chai tea bag.  Steep for 5 minutes.
2.  Meanwhile, as tea steeps...  In a saucepan (or in microwave, if you want to go faster), combine milk, stevia, and pumpkin pie spice until just steaming.  Remove from heat.

3.  Pour tea into milk mixture.  Whisk rapidly to froth mixture (or use an immersion blender or regular blender).  Pour into one large mug or two small mugs.
4.  Top with lite whipped cream if you prefer and/or sprinkle with pumpkin pie spice.

You could alternatively pour the mixture over ice if you want an iced drink.

If you prefer a Pumpkin Spice Latte instead of Pumpkin Pie Chai Tea, you can substitute 1 Cup Extra-Strong Coffee (or 2 shots of espresso).   And be sure to add 1 teaspoon of vanilla extract or syrup to the mixture before frothing/blending.


Enjoy!

Pumpkin & Pecan Bread with Streusel Topping

I decided to make some good breakfast and snack bread and wanted to make use of the abundance of pecans I was given by my Mom.  I decided on pumpkin-pecan bread with a sweet streusel topping.  This bread is sinfully yummy, but also good for you due to the use of whole-wheat flour, beta-carotene in the pumpkin, antioxidantly-powerful (I made that word up) cinnamon, and healthy fats in the pecans.  Yum.  The recipe I make below includes enough for one regular size loaf (9"x5") and one mini-loaf pan.  Eat one now and freeze one for later!

Ingredients:

• 1/2 Cup Unsalted Butter, Softened
• 3/4 Cup Brown Sugar, Packed 
• 2 Eggs
• 2 tsp. Vanilla
• 1 Can Pumpkin Puree
• 1 Cup Whole-Wheat Flour
• 1 Cup All-Purpose Flour
• 1/2 tsp. Sea Salt
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Cloves
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Ginger
• 1 tsp. Baking Soda
• 1/2 Cup Warm Water
• 1 Cup Chopped Pecans, Toasted

Streusel Topping:

• 1/2 Cup Brown Sugar, Packed
• 1/2 Cup Chopped Pecans, Toasted
• 3 Tbsp. Butter, Softened
• 1 tsp. Ground Cinnamon

Directions:
1.  Preheat oven to 325 degrees F.  Lightly grease and flour a 9"x5" loaf pan and one mini-loaf pan.
2.  In medium bowl, stir together the flours, sea salt, cinnamon, cloves, nutmeg, ginger, and baking soda.
3.  In a large bowl with an electric mixer, or with your Kitchenaid mixer, combine butter and sugar.  Next, beat in the eggs, one at a time.  Beat in vanilla and pumpkin.
4.  Slowly mix in the flour mixture, just until moistened.  Beat in the warm water.
5.  By hand, stir in the chopped pecans.
6.  Pour batter into loaf pan.
7.  In small bowl, mix together the Streusel topping ingredients.  Sprinkle over the top of the batter.
8.  Bake at 325 for 35-40 minutes for the mini-loaf and 45-60 minutes for the large loaf, or until set and toothpick comes out clean.

Cool on wire rack.  Enjoy!

If you plan on freezing the bread, wrap tightly in plastic wrap and then in aluminum foil.  Date and be sure to eat within 3 months.

Pumpkin Muffins

More pumpkin recipes!  These muffins are a healthy mid-day snack or morning breakfast.  I hope you like them!


Ingredients:
2 Eggs
1 Can Canned Pumpkin
1/2 Cup Skim Milk
2 Tbsp. Cooking Oil
1/4 Cup Orange Juice
1 tsp. Vanilla Extract

1 1/3 Cups All-Purpose Flour
3/4 Cup Whole-Wheat Flour
1/3 Cup Sugar
1/4 Cup Packed Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg

Directions:
1. Preheat oven to 400 degrees F. In mixing bowl (or your Kitchenaid mixer), mix together first six ingredients (eggs, milk, cooking oil, orange juice, and vanilla).
2. In a second bowl, combine the flours, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Add flour mixture to egg mixture and  stir until moistened and combined.
4. Spoon batter into muffin cups (should make about 16 muffins).  Bake at 400 degrees for 12-18 minutes, or until the muffin tops are lightly browned and spring back when you touch them.

Enjoy warm, with a little butter or dunked in your favorite fall coffee or latte.  I'm loving mine dunked in my vanilla Soymilk.  Yuuum.

Perfect Pumpkin Cookies

Time for another fall favorite--cookies meets pumpkin!  These cookies are really fluffy, cake-like and reminiscent of carrot cake, in my personal opinion...but with a pumpkin twist.  Using organic ingredients, wheat flour, mind-boosting cinnamon, and lots of pumpkin, they're not too bad for you either (of course, I'm assuming you can stop after 2 cookies)!

Ingredients:
1 Cup Butter
1 Cup White Sugar
1 Egg
1 tsp. Vanilla Extract
1 Can Pumpkin (15 oz)
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 Cup Whole-Wheat Flour
1 Cup Organic All-Purpose Flour

Frosting Ingredients:
1/4 Cup Softened Butter
1/4 Cup Brown Sugar
2 Tbsp. Milk
1 tsp. Vanilla
1 1/4 Cup Powdered Sugar

Directions:
1.  Preheat Oven to 325 degrees F.
2.  Cream together softened butter and sugar.  Beat in egg and vanilla, then canned pumpkin.
3.  In a separate bowl, combine baking powder, baking soda, cinnamon, nutmeg, and both flours.  Slowly beat in to butter/egg mixture.  Stir by hand with firm spoon if needed at the end.
4.  Drop by heaping spoonfuls about 2" apart on an ungreased cookie sheet.  Bake for 10-12 minutes. Cool on wire rack.
5.  For frosting: Combine the softened butter and brown sugar, mix well.  Stir in the milk and vanilla, then the powdered sugar.  Add more powdered sugar for a thicker consistency, more milk for thinner consistency.

Spread frosting on cookies and sprinkle some cinnamon on top.  Feel free to get festive, and color your icing orange or green with sprinkles.  Or as an alternative to frosting, mix in some chocolate chips with the cookie batter before baking.

Enjoy!

Sweet Potato Chutney Over Chops with Stuffed Pumpkin

Fall is here!  My FAVORITE season (leaves, pumpkins, Halloween, football, crisp air, apple-picking, cozy sweaters, need I go on?)  Time for pumpkins and other fall goodies!
I was searching for a yummy and healthy fall dinner recipe and found some on Better Homes and Gardens. I didn't tweak the recipes much.  I suggest first measuring out "all of the ingredients" (pun intended, say it out loud and then read my blog title out loud).  Second, start making the stuffed pumpkins.  Third, while your pumpkins are baking (the 1st time), start on the chops (turn to broil after pumpkins are done the 2nd time).  The timing should work well then!
NOTE:  This recipe took me quite a while to make, so if you want to save time, I would serve the potato stuffing not in the pumpkins (save the time cutting, cleaning, and cooking them), but just in the casserole dish.  However, if you're making a dinner for good presentation, this (using the pumpkins) is it!  I  hope you like them!

Sweet Potato Chutney Chops
Ingredients:
1/3 Cup Finely-Chopped Shallots
1/4 tsp. Crushed Red Pepper
4 Pork Loin Chops, about 1" thick
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 Tbsp. Dried Cranberries
1/2 tsp. Ginger (grated or powder)
1 Sweet Potato, Peeled and Finely-Chopped

Directions:
1.  Turn oven to Broil.
2. Combine shallots and red pepper in small bowl.  Put half aside for now (for chutney).  Rub remaining mixture on both sides of the pork chops.  Place on broiler pan and set aside.
3.  Time for the Chutney:  Combine the other half of the shallot mixture, brown sugar, apple cider vinegar, cranberries, and ginger in a medium saucepan over medium-high heat.  Stir in chopped sweet potato  and bring to a boil.  Reduce heat and simmer, covered, for about 10-12 minutes.  Stir occasionally.
4. While chutney is simmering, broil chops, turning once, about 3-5 minutes per side.  Top with chutney and serve with stuffed pumpkin (below) and some green beans.

Stuffed Pumpkins
Ingredients:
4 Miniature Pumpkins
2 Medium Baking Potatoes (remember, organic if you can!), Peeled and Quartered
1/2 Cup Canned Pumpkin (ezier and quickier way)
1/2 Tbsp. Organic Butter
1/8 tsp. Ground Nutmeg
1/4 Cup Fat-free organic milk (or soy milk)
1/2 Cup Shredded Jarlsberg Cheese

Directions:
1.  Preheat Oven to 325 degrees F.  Begin to bring water to a boil on stovetop in medium saucepan.
2.  Cut off the tops of the pumpkins.  Remove seeds and strings from inside the pumpkins (keep seeds for roasting!).  Place pumpkins, cut-side down on an ungreased baking sheet.  Bake for 20-25 minutes or until pumpkins are soft.  Set aside.
3.  While pumpkins are baking, place quartered potatoes into the boiling water and cook for 20-25 minutes or until soft.  Drain potatoes.
4.  Using electric mixer (I love my Kitchenaid!), beat potatoes.  Add in canned pumpkin, butter, and nutmeg to potatoes and continue to mix.  Gradually beat in the milk.  Stir in cheese by hand.  Sprinkle with pepper.
5.  Spoon potato mixture into pumpkin shells.  Put any leftover potato mixture into a small casserole dish.  Place pumpkin shells on baking sheet.  Loosely cover both shells and casserole with foil.
6. Bake for 15-20 minutes (uncover in last 5 minutes).

Add some steamed green beans. Bon Appetit!