recipes

Spicy Pumpkin and Sausage Soup with Avocado Cream

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Ingredients

  • 1 cup diced yellow onion
  • 3 tbsp olive oil, divided
  • 1/2 tsp kosher salt, divided
  • 2 garlic cloves, chopped
  • 1 tbsp ground cumin
  • 1 29 oz. can pumpkin
  • 6-6 1/2 cups chicken broth
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tbsp adobo sauce
  • 1 medium avocado, diced
  • 2 tbsp olive oil
  • 1/2 cup whole buttermilk
  • 2 tbsp lime juice
  • 8 oz. smoked sausage, sliced
  • 1 cup black beans, drained and rinsed
  • 1/2 tsp smoked paprika

Instructions

  1. Place onions, 2 tbsp olive oil and 1 tsp salt in Dutch oven, over medium heat. Cook 5-6 minutes or until translucent. Stir in garlic and cumin, cook 2 minutes. Whisk in pumpkin and chicken broth. Add chipotle pepper and adobo sauce. Increase heat to medium-high, simmering and stirring occasionally, 12 minutes.
  2. Process soup in batches in a blender or use an immersion blender in the Dutch oven.
  3. Process avocado, buttermilk, lime juice, 2 tbsp olive oil and 1/2 tsp salt in a blender or using an immersion blender, until smooth. Add water if too thick.
  4. Cook smoked sausage in remaining 1 tbsp olive oil, in a large skillet over medium heat, stirring occasionally, 3 minutes, or until the sausage starts to brown. Stir in black beans and paprika, cook 1 minute or until warm.
  5. Ladle soup into bowls. Swirl in the avocado cream. Top with the sausage and bean mixture.

Serves 6-8

Time Approx. 1 hour

Plum Upside-Down Cake

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Ingredients:

  • 1/4 cup orange juice
  • 1/3 cup plus 3/4 cup sugar
  • 1 pound plums, pitted and cut into 1/4 inch thick wedges (in the picture I used prune plums and sliced them)
  • 1 tsp grated orange zest
  • oil for the pan
  • 1 1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Instructions:

  1. Preheat oven to 350 degrees. Place orange juice and 1/3 cup sugar in a large saucepan, and cook on low until sugar is melted, 2 to 3 minutes. Bring mixture to a boil, then reduce heat and simmer until syrupy, 2 to 3 minutes more. Remove from heat, add plums and zest, and set aside, tossing occasionally, until cool.
  2. Oil a 9 inch round cake pan. Line bottom with parchment paper, oil parchment. In a medium bowl, whisk together flour, cornmeal, salt, baking powder and baking soda.
  3. In a second bowl, beat the butter and the remaining 3/4 cup sugar until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, and then the vanilla.
  4. Add the flour to the wet mixture in three parts, alternating with buttermilk, beating just until incorporated.
  5. Working in concentric circles starting from the center, arrange enough plum slices, overlapping slightly, to cover the bottom of the pain. Spoon juice from bowl over top. (Since I used prune plums, I just spooned them into the pan in an even layer.) Cut the remaining plums into 1/2 inch pieces and fold the plums into the batter. Spoon batter over plums in pan.
  6. Bake until cake is light-golden brown and a toothpick inserted into center comes out clean, 65-70 minutes.
  7. Let cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake to loosen it from the pan. Place serving platter over top of pan and invert. Remove cake pan and peel off parchment. Serve with whipped cream if desired.

Active: 45 minutes

Total time: 2 hours, 10 minutes

Serves: approx.10

Pumpkin Turkey Chili

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Ingredients

  • 1 pound ground turkey
  • 1 medium yellow pepper, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp olive oil
  • 2 cups chicken broth
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can pumpkin
  • 1 15 oz. can tomato sauce
  • 4 medium tomatoes, chopped OR 1 15 oz. can stewed tomatoes
  • 2/3 cup chili sauce
  • 3 tbsp brown sugar
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tsp tarragon
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • dash crushed red pepper
  • dash cayenne pepper

Instructions:

  1. In a Dutch oven, cook ground turkey, yellow pepper, onion and garlic in olive oil over medium heat, until meat is no longer pink. Drain. Stir in remaining ingredients.
  2. Bring to a boil, then lower heat and simmer, uncovered, 1.5 hours or until chili reaches desired thickness.
  3. Top with preferred toppings. (Pictured: Sour cream, cheddar cheese and avocado)

Makes approx. 6 servings (2.5 quarts)

Prep: 20 minutes

Total Cook Time: 1 hour and 45 minutes.

Southwest Cauliflower Rice Bowl with Shrimp

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Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp finely chopped chipotle pepper in adobe sauce
  • 3 tbsp avocado oil, divided
  • 1 avocado
  • 1/2 cup plus 1 tbsp roughly chopped fresh cilantro, divided
  • 1/4 cup plain greek yogurt
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt, divided
  • 3/4 tsp ground cumin, divided
  • 3/4 tsp garlic powder, divided
  • 4 cups cauliflower rice
  • 4 scallions, sliced
  • 2 tbsp water
  • 1 cup canned no-salt-added black beans, rinsed and warmed
  • 1/4 cup fresh or frozen corn kernels, warmed
  • lime wedges

Instructions:

  1. Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl and set aside.
  2. Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in food processor. Process until mostly smooth.
  3. Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Add shrimp and cook, flipping shrimp half-way through cooking time, about 4 minutes total. Transfer to a bowl and cover to keep warm. Add remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about five minutes.
  4. Combine beans with remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a bowl. Combine corn and 1 tablespoon chopped cilantro in another bowl.
  5. To serve, spoon cauliflower mixture into bowls. Top with shrimp, beans, corn and avocado crema. Top with additional cilantro and scallions. Serve with lime wedges.

Adapted from Cooking Light

You can buy packaged cauliflower rice, but it doesn’t seem to last that long. If you are serving multiple people it would be fine. I only make enough for my dinner each night so I prefer to get a head of cauliflower and rice it myself in the food processor so that it lasts me the whole week without getting gross.

Blackened Ranch Chicken Thighs

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Ingredients:

  • 4-6 skinless, boneless chicken thighs
  • 1 one oz. package ranch dry salad dressing mix
  • 12 oz fresh green beans
  • 1 pint cherry tomatoes, halved
  • kalamata olives, halved, to taste
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sprinkle chicken with salt and pepper. Place dressing mix in a bowl and dip chicken thighs into mix to coat.
  2. Cook chicken until golden brown, turning half-way through, for about 14 minutes or until a thermometer reads 165 degrees.
  3. Meanwhile cook green beans in boiling water for about 3-4 minutes, then drain. Remove chicken from skillet. Add remaining oil to skillet along with the green beans. Cook, without stirring, 2-3 minutes, or until the green beans are blistered. Stir in tomatoes and olives and cook 1-2 minutes more or until tomatoes start to soften.
  4. Serve chicken with vegetable mixture.

This recipe was adapted from Better Homes and Gardens.

Cauliflower Steak with Jalapeno Creamed Spinach

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Cauliflower Ingredients

  • 1 or 2 heads cauliflower, 3 pounds
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 cup pepitas – optional

Jalapeno Creamed Spinach Ingredients

  • 16 oz. fresh spinach
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 375 degrees. Remove outer leaves from the cauliflower and trim stem, leave the core. Turn cauliflower heads core side down. Cut cauliflower vertically into 1-inch thick steaks.
  2. In a Dutch oven, heat the oil over medium heat. Add cauliflower steaks and cook 4-6 minutes until brown, turning once. Sprinkle with salt, cumin and pepper. Put the pan into the oven and bake 15-20 minutes or until tender. Remove cauliflower from Dutch oven and cover to keep warm. Carefully wipe out Dutch oven.
  3. In the Dutch oven cook the spinach in two batches until wilted. (I add a little butter). Put into a colander and squeeze out the access liquid. Add the oil to the Dutch oven over medium heat. Add the onions and jalapeno pepper and cook until tender, about 5 minutes, stir occasionally. Stir in heavy cream and salt and pepper. Bring to a boil and cook until cream starts to thicken, 3 to 5 minutes. (If you want it thicker add a little of the cream into a teaspoon of flour or cornstarch, mix until dissolved and then add to the Dutch oven, add more if needed). Stir in spinach and simmer until desired consistency is reached.
  4. Spoon the creamed spinach onto a plate and place the cauliflower steak on top. Sprinkle with pepitas if desired.

If you want a little more flavor I would go heavier on the seasoning. Some parmesan cheese might be good on top, too. Also, this jalapeno creamed spinach was not very spicy at all. So if you like spicy I would add another pepper.

Slightly altered from Better Homes & Gardens

Kimchi Wonton Soup

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Ingredients

  • 2 tablespoons olive oil
  • 3 cups shanghai or baby bok choy, chopped
  • 1 large carrot, peeled and shredded
  • 4 cups chicken broth
  • 1 package frozen mini pork or chicken wontons (I used pork and vegetable)
  • 1 cup kimchi, chopped (This is usually in the produce section)
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

Directions

  1. In a Dutch oven heat oil over medium high heat. Add bok choy and carrot and cook for about 5 minutes or until tender, stir occasionally. Add broth and bring to a boil. Stir in wontons, cook for 2-3 minutes.
  2. Stir in kimchi and soy sauce. Season to taste with salt and pepper.

This is nice because it is quick and easy and has minimal ingredients (great for a weeknight), but still has a lot of flavor. I never eat just a cup of soup. I have a heaping bowl! If that is you as well, I would double the recipe if you want to have it throughout the week or for lunches. As is, my husband and I each had a bowl for dinner and then I had a bowl for lunch.

Veggie Soup

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Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped butternut squash
  • 1 cup chopped onion
  • 3/4 cups sliced parsnips
  • 3 teaspoons finely chopped garlic
  • 1 1/2 teaspoons finely chopped fresh ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 6 cups vegetable broth
  • 1/2 a head of green cabbage
  • 1 15 oz. can stewed tomatoes
  • 3 cups stemmed and chopped rainbow chard
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 tablespoon apple cider vinegar
  • chopped fresh parsley for garnish

  1. Heat oil in a Dutch oven over medium-high heat. Add squash, onions and parsnips. Cook, stirring occasionally for about 5 minutes. Add garlic, ginger, turmeric, cumin and salt. Cook, stirring constantly, for about 1 minute.
  2. Add broth, tomatoes and cabbage. Reduce heat to medium and simmer for 10 minutes or until vegetables are tender. Add chard and chickpeas, stirring occasionally, until chard is bright green, about 2 minutes.
  3. Remove from heat. Stir in apple cider vinegar. Ladle into bowls and sprinkle with parsley.

Great for winter! Serve with Ricotta Bread

(slightly altered from the Eating Well recipe.

Venison Tips in Mushroom-Onion Gravy

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Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1 1/4 pounds venison meat – comparable to a beef sirloin, cut into 1-inch pieces
  • salt and pepper
  • 10 ounces sliced mushrooms
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 3 tablespoons flour
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 lb. package egg noodles
  • chopped parsley for garnish

Directions

  1. Heat oil in a Dutch oven over high heat. Season the venison with salt and pepper to taste. (You can also season with a little creole seasoning)
  2. Place the meat in the Dutch oven in a single layer. Cook 3-4 minutes per side until browned. Remove from pan, cover to keep warm.
  3. Melt butter in the Dutch oven. Add mushrooms and onions. Season with salt and pepper to taste. Cook 5-6 minutes or until tender and golden brown. Add garlic and cook for 30 seconds.
  4. Add flour. Cook 1 minute, stirring constantly. Slowly add beef broth. Whisk until smooth. Bring to a simmer and cook 2-3 minutes until thickened. Stir in Worcestershire sauce and soy sauce. (for thicker sauce, add a little more flour)
  5. Add the venison back into the Dutch oven. Toss to coat and cook another minute or two, or until venison is heated through.
  6. Serve over egg noodles (cook according to package directions) and sprinkle with parsley.

Venison has such a pungent flavor! When looking for a wine, I needed something that could stand up to it. I went with a Pinot Noir – Robert Mondavi Private Selection. Yum.

In the pictures there are also Ricotta Bread and Butterbeer Cupcakes

Ricotta Bread (In Bread Machine)

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Ingredients

  • 3 tablespoons warm milk (I use goat milk)
  • 2/3 cup ricotta cheese (homemade ricotta cheese recipe coming soon!)
  • 4 tablespoons butter, softened
  • 1 egg
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups bread flour (I’ve been using Pillsbury)
  • 1 teaspoon instant yeast/bread machine yeast

Directions

  1. Make sure the milk is not too, hot – around 100 degrees is good. Add the ingredients into the bread machine in the order recommended in the instruction manual. Generally, this is wet ingredients first, then dry ingredients – flour is second to last. Make a little dent in the flour and pour the yeast in the hole. (Pictured)
  2. Select 1.5 lb loaf and desired crust color – I go for light crust. Press start.
  3. When finished remove the bread pan with oven mitts and let cool. Use a spatula to loosen the bread from the pan. Tip the pan upside down and shake the bread out onto a wire rack to finish cooling.

This bread is so fluffy and delicious. I like to dip it in oil and Italian seasonings. I eat it with soup. I also love putting goat butter on it.