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Pumpkin, Rice and Bean Burritos

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The ghosts and goblins have retired for another year, but I bet you still have some sweet pumpkins hanging around the house or you have some frozen or canned pumpkin puree. If you’ve got some puree on hand, this is a super fast, super easy, and super flavorful meal the whole family will adore. You can make it as spicy as you like – or not – and you can get it on the table in a flash! Oh, and the nutritional content is simply amazing: all sorts of fiber from beans and pumpkin, lots of vitamins and it’s very low carb and low fat!

I promise (fingers crossed behind my back) this will be the last pumpkin recipe I’ll share – for a little while, anyway. I have almost used up all of my pumpkin from my little patch, so I actually bought four more little sweet pumpkins during the after-Halloween sale because I just can’t get enough! The Hubs rolled his eyes when we saw the new ones arrive from the store. “Oh… more pumpkin,” he said less-than-gleefully. Whatever. I love the stuff, so I’m going to keep roasting, pureeing and putting it in anything and everything. Hands up if you’re with me!

You might think that a pumpkin burrito would be sweet – which it could be if you made it that way – but these burritos are savory and spicy and definitely not reminiscent of pumpkin pie. I got the idea when I had a pumpkin burrito at a local hole-in-the-wall Mexican kitchen in Durango where the daughter now lives. It was pretty simple: pumpkin and green chile, so I thought I’d whip up my own version of it at home.

Here’s how:

It’s really simple if you have some puree and some rice ready. I swear it was ready in about 15 minutes. I use a rice cooker, so I made some short grain brown rice earlier in the day. Then, simply saute the onions until translucent, then add the garlic and cook for a minute. Finally, add the rest of the ingredients to the skillet and cook over medium-low heat until hot throughout. If you let it sit a little while, the flavors will improve, but if you need to get the troops fed, just move it along. I decided to crisp the burritos in a little canola oil – not a total deep fry – to add a little crunch, but you could serve the burritos soft or you could pour some red or green chile enchilada sauce over the top for an “enchilada style” burrito.

Pumpkin, Rice and Bean Burritos

Servings: 4-6

Ingredients: (don’t be fussy about the ingredients; play around with the flavors to suit your tastes)

  • 1/2 onion, diced
  • 1-2 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1 cup cooked rice (I used short grain brown rice)
  • 1 can pinto (or whatever beans you prefer) beans, rinsed and drained
  • 1-2 tsp chopped green chiles (I used some of my frozen Hatch chiles)
  • 1 tsp chipotle in adobo (I keep leftovers frozen in ice cube trays)
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1/2 cup chopped fresh cilantro (I used one of my frozen discs from this recipe) – skip if you are cilantro averse. Parsley’s always a good substitute.
  • Salt and pepper to taste
  • 12″ flour or whole wheat tortillas
  • Extra virgin olive oil
  • Canola oil (optional)
  • Garnish options: shredded cheese, avocado/guacamole, sour cream, shredded lettuce, raw onion, chopped tomatoes
  • Optional: red or green enchilada sauce for “enchilada style” version

Directions:

  1. Heat a large skillet to medium-high heat. Saute onions until translucent, then add garlic and cook one more minute.
  2. Lower heat to medium-low, then add pumpkin, beans, rice, green chile, spices, and cilantro. Simmer and stir until the mixture is hot throughout. Keep the heat fairly low so it doesn’t scorch or dry out.
  3. Spoon two large scoops of pumpkin mixture into center of a tortilla and fold ends towards center, then roll up from one side.
  4. If you want to make crispy burritos, heat up about another skillet with about 1/2″ of canola oil over medium-high heat. Place burrito in pan, cook for a couple of minutes until golden, then flip over and cook the other side until golden. (Note that mine got a little overdone when I became distracted feeding the hounds – oops). Drain on paper towels.
  5. If you want enchilada style, spoon sauce over burritos, then warm in oven or microwave.
  6. Garnish and serve.

These are pretty spicy, so dial back the chipotle and green chiles if you’re not a heat freak like me – or if you’re serving small children. The Hubs said they were a little too spicy for him, but it was just right for me. He would have enjoyed some meat, like ground beef, in his but overall gave the meal a thumbs up. He was surprised to learn that one of the main ingredients was pumpkin since it just takes on the flavors of the other ingredients.

Notes for next time: this recipe is so versatile that the possibilities are endless – really. You could add some cooked meat, as the Hubs suggested: beef, pork or chicken would work. You could also use a simple taco seasoning combo instead of the spices listed above. Of course, you could use other types of beans – or a combo of more than one type. I might add some enchilada sauce inside the burrito, too. To increase the veg content, I might add some corn or spinach. Basically, anything you’d do to any other burrito, you could do here. I also think the mixture would be awesome as a tostada topper, too! PS: this stuff is even better the next day for a leftover lunch. Mhmm.

I’d love to hear your variations on this simple recipe. Leave a comment!

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Creamy Acorn Squash Pasta

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I admit it; I was pretty doubtful about this recipe the first time I tried it. I had some acorn squash from my Bountiful Basket order and I wanted to do something more interesting with it than roasting with brown sugar and maple syrup, so I turned to Pinterest, as usual. I found some interesting recipes, but since I’m a sucker for pasta dishes, I was drawn to Healthy Happy Life’s recipe for Acorn Squash Vegan Alfredo Sauce. Well, I’m not vegan, but the idea of making pasta sauce from squash sounded fun, so after careful consideration, I decided to give it whirl. I viewed it as an experimental recipe, fully prepared to go to plan B if it didn’t work out. (In our house, plan B is cereal for me and frozen burger patty for the Hubs).

The first issue I had with the recipe was that it calls for nutritional yeast flakes. I have no idea what that ingredient is, so I wasn’t sure what to sub for it. In reading through some of the comments on the post, I learned that cheese might be a good substitute, so I decided to try using some Parmesan and asiago cheese, since that’s what I had on hand. I only had vanilla flavored soy milk and worried that the vanilla flavor wouldn’t go well with the savory flavor of the sauce, so I used skim milk instead. Otherwise, I made a few other minor adjustments and the results were truly surprising. It was creamy and it didn’t taste odd – or squashy. The flavors are deep in their Italian savory roots. It’s not sweet, like you might think, either. I added some cooked chicken breast to the dish, mostly because I was afraid that the Hubs would reject a meatless meal – especially when he found out that the main ingredient was squash.

When the Hubs arrived home for dinner, I nonchalantly served up the squash pasta and commenced eating my own, waiting for his reaction. He started eating without asking questions and then said the magic words: “This is really good.” I asked him if he knew what it was. Then he gave me that look – the one that says, “Oh Lord, what has she fed me this time?” I told him the sauce was made from acorn squash and he was pretty surprised and said he really liked it.

BUT, the real test came later when a family friend’s 18 year old son dropped by and we offered him dinner, but didn’t tell him what it was, other than pasta. He ate two plates before we told him he was eating squash sauce with the pasta. Didn’t faze him. Kids: you never know.

I was happy to receive a couple of acorn squash in my Bountiful Basket again recently so I could try this recipe again. Here’s how I made it, but play with the ingredients to suit your own tastes:

Creamy Acorn Squash Pasta

Servings: 4

Ingredients:

  • 1 whole acorn squash
  • 1/2 cup fresh chopped parsley
  • 1/4 cup fresh chopped basil (I used some frozen I had from the garden)
  • 3/4 cup skim milk
  • 1/3 cup Parmesan cheese (or Asiago, etc.)
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp dijon mustard (I used the whole wheat variety, but recommend the smoother kind)
  • 2 Tbsp apple cider vinegar
  • 2-3 cloves minced garlic
  • 2 Tbsp Italian seasonings
  • 1 Tbsp maple syrup (use the good stuff)
  • 1 tsp red pepper flakes (or less to taste)
  • Salt and pepper
  • 1/2 box penne pasta
  • Optional: protein such as diced cooked chicken or cooked shrimp (this time I used some chicken sausage, sliced)

Directions:

  1. Preheat oven to 350 degrees.
  2. Slice squash in half, horizontally. Place cut side down in a baking dish. Add about an inch of water to the pan. Roast for about an hour, but check for doneness at 45 minutes. The skin peels away easily when it’s done. Allow squash to cool enough to handle.
  3. Set salted pasta water to boil. Cook pasta to al dente. (I also added my sliced chicken sausage to the pot while pasta was cooking). Reserve a cup of pasta water when you drain the pasta, to add to the sauce to thin, as needed.
  4. While pasta cooks, remove squash skin and seeds, then place the pulp in the food processor. Add remaining ingredients and blend until all ingredients are creamy. Taste and adjust spices to taste. If you need to thin it, add some pasta water a little at a time and blend then check consistency.
  5. Toss pasta with sauce. Serve immediately.

Notes for next time:

The first time I made this, I used both parm and asiago cheese and I liked that better than just the parm. Another thought – to make a little more creamier, I think I might add a little Greek yogurt next time. I love shrimp, so I would add some cooked shrimp instead of chicken, but the Hubs doesn’t love shrimp (well, he doesn’t love shrimp touching anything other than deep frying batter and cocktail sauce). Instead of protein, you could also up the veg quotient with some steamed broccoli or some sautéed bell pepper or zucchini. The apple cider vinegar creates a nice tang in the background, but I almost tried some red wine vinegar, instead. I think it goes with Italian better. Finally, I want to add some caramelized onions to the mixture for a little more savoriness.

Try this! I bet, like me, you’ll be pleasantly surprised at how much you love it and how different it tastes than you expect.

For my other squash pins see my Squash Board on Pinterest.

Related posts: Roasted Eggplant and Tomato Pasta


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Southwestern Green Chile and Corn Potato Chowder

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I took a break from my pumpkin recipes long enough to cook up a new harvest meal. I’ve been thinking about a green chile soup since we roasted our Hatch green chiles last month (how to roast and preserve Hatch chiles), but hadn’t gotten to it yet. Then today I was thinking about an easy meal I could prepare early in the day so the daughter could take some home and then we could reheat later for dinner. The daughter loves potato soup and since I got several ginormous potatoes in my Bountiful Basket yesterday, so I decided it was time to make a green chile and potato soup – or chowder.

What exactly is the difference between a soup and a chowder? I didn’t know either, so I did a little research via Google. I learned that while the traditional definition of chowder is a thick seafood soup (ie. clam chowder), the modern definition seems to be a chunky soup thickened by potatoes, onions, milk or cream (ie. corn chowder). So, because I’m using potatoes to as a thickener I’ve decided to call this recipe a chowder instead of a soup (mostly because I’ve posted two soup recipes recently and I’m proving that I’m not in a rut).

This is an easy, free-form recipe (like the rest of my recipes, right?). It came together pretty quickly and would make an easy weeknight meal. It’s also pretty healthified as we only used a tablespoon or two of butter and no cream, flour or milk – and honestly, I think you could skip the butter and it would be just as good! The daughter took home a container for her dinner and the Hubs and I finished the rest ourselves. The Hubs loved the soup, I mean chowder. He liked the heat and creaminess, but lamented that the addition of bacon or ham would have made it that much better. I rolled my eyes, but feel free to take his advice and add some cooked bacon or ham to make a heartier soup chowder.

Dice onions, garlic, green chiles and potatoes to start chowder

Simmer potatoes with the rest of the ingredients

My frozen disc of cilantro sauce – I use this stuff in EVERYTHING

Hatch Green Chile and Potato Corn Chowder

Southwestern Green Chile & Corn Potato Chowder

Servings: 4-6

Ingredients:

(Don’t be fussy about measuring anything and add more or less spices or ingredients to taste)

  • 3-6 russet potatoes, peeled and diced (I used three HUGE potatoes)
  • 1 small onion, diced
  • 3-5 cloves of garlic, minced
  • 3-4 Hatch green chiles, roasted, peeled and seeded (sub Anaheim or poblano chiles if you don’t have Hatch chiles)
  • 3-4 cups vegetable stock or chicken broth (I used my homemade veg stock)
  • 2-3 cups water, reserved from boiling potatoes
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp coriander
  • 1-2 Tbsp butter
  • 1 Tbsp lime juice
  • 2-4 Tbsp chopped fresh cilantro (I used some of my frozen cilantro sauce that I learned to make from this genius post) – optional if you aren’t a cilantro-lover
  • 1 can sweet corn, drained
  • 1 glug of Worcestershire sauce (optional, but I think it adds richness)
  • Cracked black pepper to taste
  • Extra virgin olive oil

Directions:

  1. Bring a large pot of water to a boil, add potatoes and boil until fork tender. Drain, reserving 2-3 cups of the water.
  2. While potatoes drain in a colander, cover the bottom of the pan with with EVOO and warm over medium heat. Add onion and cook until they begin to soften. Add garlic and cook for another minute.
  3. Add the vegetable stock or chicken broth to the pan, and bring to a soft boil. Stir in the green chiles, salt, cumin and coriander. Reduce to a simmer for about 5 minutes.
  4. Return potatoes to the pot and stir. Add reserved potato water, 1 cup at a time until potatoes are covered. Stir in Worcestershire sauce, cilantro and pepper and simmer another 5-10 minutes.
  5. Remove pot from heat. Add butter, if using. Use an immersion blender to blend the soup to desired consistency (or pulse in batches in a blender). Our family likes a few chunks, so I don’t blend it very long.
  6. Stir in the corn and lime juice and let simmer for a few minutes to heat the corn.

Serve with some crusty bread or warmed tortillas. Garnish with some parsley or cilantro.

Great soup chowder the next day, but you may need to add more stock or water to thin a bit as the potatoes continue to soak up the liquid. If you want a little more creaminess, you could add more butter or even some milk and blend into the mixture.

Notes for next time:

When the soup chowder was almost finished, I realized I should have included some little diced carrots, which would have added some nice color, but also even more texture and flavor. I think I might also play around with adding other peppers – a jalapeno, maybe, or a sweet red bell pepper. Also, I might play with the spices by adding some chile powder or a smidge of chipotle in adobo. Another twist might be to throw in some diced tomatoes, but that might change the chowder back to soup.

Leave a comment and let me know how your soup chowder turns out.

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Goodbye Garden 2012, Hello Garden 2013

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I’ve been feeling blue for a couple of weeks. Temps have been dropping and my harvest has been drying up. My once lush and prosperous plants have been drooping and shrinking. Then Sunday afternoon the Hubs and I stood in the kitchen looking out to the garden, knowing it was going to freeze that night. I was a little teary and he put his arm around me and told me what an awesome garden we had this year and how much he enjoyed it and all of the fresh food. Awww…

It was 32 degrees when I went to bed that night, so I knew it was over then. Black leaves are so sad…and overtly symbolic. While I pulled the green tomatoes off my blackened vines Monday, I reflected on this year’s garden and already found myself planning for next year. One way to shorten the mourning period over the end of this season is to look forward to the next one. If only I didn’t have to wait sooooo long. First goal for next year: plan for Fall gardening, so I don’t have to feel soo sad when summer harvest ends.

Whether you had your own garden this summer or you’re planning to try one next year, now is a good time to start planning. Most of my early planning is focused on which type of plants I want to add and which I plan to skip. But, along with those plans I’m realizing that I’m going to have to expand my garden space. Luckily, I have room, so I just need to get the dirt worked – and I should do it before the ground is totally frozen to get a jump on soil prep for next year. I also need to incorporate my compost into the soil now so it can get happy for next Spring.

But let’s talk plants because they’re more exciting than dirt. I have been thinking about what I’d like to add and subtract next year. My big lesson from this year is to grow what I like – well, love. If you don’t like it – or love it, you might not use it and find yourself swimming in produce you’re not very excited about, which can lead to waste. This year I realized I don’t need to repeat a few things.

No repeats:

  • Broccoli – I like it and the Hubs likes it, but I guess we don’t love it. The plants take up a ton of space and really don’t produce as much as a huge plant should.

  • Elephant garlic – it’s supposed to produce really large heads, but I wasn’t very impressed with its size or flavor. Regular garlic is better.
  • Sandia and Big Jim Peppers – I ended up with way too many of these and didn’t find them to be hot enough for my tastes, so I would rather plant some hotter peppers instead.

Happy additions:

  • Tomatillos – I got some in my Bountiful Basket and LOVED them. I want to make and can salsa verde next year.
  • Cucumbers – I’m not crazy about pickles, but cucumbers are great in a salad and when you’re eating lettuce daily for months, you need some fixins to make it more interesting.
  • Radishes – as with cucumbers, I think they go nice with salad, so I would like to grow a few.
  • Beets – I really love pickled beets and have seen some good looking recipes for roasted beets, so I think I would like to have some fresh beets.
  • Brussels sprouts – no idea if I can grow these in SW Colorado, but I like them, so I’m going to find out. I bet they will be really great when they are garden fresh.
  • Peas – maybe. I love peas and have grown them previously, but they take up a lot of room and take a lot of time to shell, so we’ll see.
  • Herbs – mint, thyme and rosemary. I don’t know why I didn’t do more with herbs this year. I adored my basil, cilantro and oregano, so I want to include more so I have fresh herbs to cook with.
  • Giant Sunflowers – not for eating, but for their supreme beauty. I just think they are cool to look at. Plus, they are handy for providing shade for tender plants during the peak of summer.

More or less:

  • Tomatoes – I had three cherry tomato plants and two regular tomato plants. Apparently I’m a real gardener now because I’m totally obsessed with tomatoes. I learned to can, so I need MORE. Next year I plan to focus on romas since I tend to make a lot of sauce, but I also want some salsa varieties and about three cherry plants seemed to be just right.

  • Onions – I felt like I planted bushels, but I know my stash will not last more than a month or two into winter. I need much more! I also plan to plant more green onions because they are so great to have and use during the summer while waiting for the big ‘uns to be ready.

  • Garlic – I also need much more garlic since I go through a head or two per week. It stores easily, so I need to plant more – and should have gotten some in the ground before freezing for a Spring harvest.

  • Bell Peppers – I had a few plants, but would like more variety than the purple and green I had: red, yellow, orange.

  • Spinach – I had a very small crop this year, so I think I need a heartier variety and I need to get it in the ground even earlier so the heat doesn’t get it.
  • Lettuce – I planted a mix that included about 4 varieties of heat tolerant lettuce and it was very, very prolific. I want to plant less of that mix and add some different varieties. A little seed results in mountains of cut and come again lettuce, so one needs to be careful how much they plant (remind me about this next Spring).
  • Potatoes – our crop was very small because I only planted about five plants and they weren’t very productive. I think my seed potatoes were not good, so I will try another variety and plant more.
  • Eggplant – my three plants had us swimming in eggplant and though we enjoy it, it was too much for us. Next year we’ll only have two plants.

  • Pumpkin – next to tomatoes, my other favorite crop is my accidental sweet pumpkins. I have almost used all of my pumpkin crop this year, and plan to buy some during the Halloween season to preserve for the winter. So, obviously I need to plant more next year. I think I’ll do a whole pumpkin patch area in the garden.

  • Basil – another favorite crop is basil and I must have more. I’m making pesto with the last of this year’s crop and wish I had more to put in the freezer for the winter because it’s so versatile and easy to cook with.

So I guess this is goodbye to Garden 2012. You were great fun and so productive! I can only pray that Garden 2013 lives up to your example…and then some! 🙂

Readers: what new plants do you plan to add to your garden next year? Maybe you’ll give me more ideas (I’m going to end up with a whole farm, aren’t I?)


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Curried Pumpkin and Bean Soup – a quick harvest meal

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Like so many other cooks, I’m totally obsessed with pumpkin recipes right now. The air is crispy, the pumpkins are frosty and ripe and it’s time for comfort food. Enter pumpkin soup. To some, pumpkin soup sounds odd because they are thinking it will be like pumpkin pie in bowl, but the soup is savory instead of sweet, so it’s a totally different place in flavor-town. The pumpkin takes on the other flavors – the curry and tomatoes, in this case – and provides a creamy background for the other ingredients.

I first tried pumpkin soup last winter when I was home alone because I wasn’t sure what to expect. It was delicious! Now that I have my own crop of pumpkins, I wanted to try some more pumpkin soup and play around with some new flavors. One night last week, I had planned to make this beautiful Curried Pumpkin Lentil Soup that I found on Pinterest. I liked the combination of ingredients which  includes coconut milk, lentils, curry, apple and of course the star of the show: pumpkin. When I make soup for dinner I try to be mindful that the Hubs needs something pretty hearty after a hard day working outside. I figured the lentils would up the heartiness, so I was all set to recreate Yummy Mummy’s soup.

Then…I don’t know what happened, but the evening somehow got away from me (and I might have had an extra glass of wine with my BFF), so it was getting late and I hadn’t started the soup. In my experience, lentils always take longer to cook than the recipe says, so the hour I needed to make the soup was way too long. What to do?

I decided to go ahead with the soup, but make it quicker by skipping the lentils and subbing white beans and making some other simplifications. It came together really quickly and the Hubs said it was one of my best soups – and he usually likes all of the soups. Because I was in a rush, I didn’t take pictures as I was cooking, but since it turned out so nicely, I did get pictures of the finished product so I could share with you. You must make this simple comforting soup this Fall.

Here’s how:

Curried Pumpkin and Bean Soup

Servings: 6-8

Ingredients:

(all ingredient amounts are approximate – don’t be fussy with measurements and add or less to suit your personal tastes)

  • 1 small onion, diced
  • 3-4 cloves of garlic, minced
  • 4-6 cups vegetable stock (or chicken broth) – recipe for homemade veg stock
  • 2 cups homemade pumpkin puree (or 1 small can)
  • 2 carrots, diced or thinly sliced
  • 1 can of diced tomatoes, undrained (or about 2 cups diced fresh tomatoes)
  • 1 small can great northern or navy beans, rinsed and drained
  • 2 tsp curry powder (or more or less to taste)
  • 1 tsp paprika
  • salt and pepper to taste
  • Extra virgin olive oil
  • 1 cup fresh chopped spinach (optional)
  • Garnish: 2 Tbsp parsley or cilantro or green onions, chopped (optional)

Directions:

  1. Heat dutch over over medium heat. Drizzle EVOO to mostly cover bottom of pan and allow to warm. Add carrots and onions and saute until onions soften.
  2. Add garlic and cook for about a minute.
  3. Stir in 4 cups stock/broth, pumpkin, tomatoes, curry and paprika, and salt and pepper.
  4. Bring to a low boil and simmer for about 10-15 minutes, until carrots are cooked through.
  5. Add beans (and spinach if using) to soup and add remaining stock/broth as needed to thin to desired consistency. Simmer for at least five more minutes.
  6. Garnish to taste: parsley, cilantro, or green onions – or sour cream – or nuts or pumpkin seeds. I used green onions and parsley.

Notes for next time:

I didn’t use the spinach this time – I thought of it afterwards and wished I had included it because I love spinach in fresh soup. You could always add some diced, cooked chicken or ham to make it even heartier. Other veggies I might add: zucchini, bell peppers, potatoes, celery or eggplant. I also want to try the apple and coconut milk from the lentil recipe. Other spices that might be fun: cinnamon, nutmeg or basil. I usually add a glug of Worcestershire sauce to soup, but forgot this time, so I might try that next time, too.

This makes a great lunch the next day since the flavors improve with time. Leave a comment letting me know how your pumpkin soup turns out!

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Easiest Pumpkin and Fruit Galette (Tart)

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Alright, here it is: the easiest pie you’ll ever make! Trust me. People will be highly impressed with your baking skills….and it’s simply delicious!

I don’t do a lot of baking, but not because it’s too technical or because I don’t like sweets. I don’t mind the occasional picky measurements and I definitely love sweets. But therin lies the the problem. If I bake it, I eat it. Since most baked goods are high in carbs, fat and calories, I tend to avoid baking except for the occasional treat or birthday cake. The Hubs is a pie fanatic, so my lack of baking doesn’t serve him well at all.

Last weekend we were invited to a BBQ. In our world, a party means the hosts prepare a main dish and guests are expected to bring a dish and your own booze. So I surveyed the produce in the house to see what I had to work with. A potluck is a great way to use up of an abundance of garden or Bountiful Basket produce. Ah-ha! Fruit. I admit that fruit is not my strong point. I don’t naturally gravitate to it like I do vegetables, so I have a hard time using up the fruit from our bi-weekly basket and from friends who insist I take bags and boxes of peaches, apricots, apples, etc. from their trees at this time of year. The Hubs likes his fruit, but can only eat so much – and we only need so much jam.

So last Saturday, I had some really big nectarines and some little pluots (apparently a cross between a plum and an apricot). I went looking for a recipes and landed on FoodGawker (an amazing food porn site: you gotta check it out). I saw a three-ingredient nectarine galette (I had to look up “galette:” it’s a type of tart). The picture was beautiful and it sounded so simple! Perfect for a busy day when I had multiple kitchen projects going on. It’s also perfect when I can bake something and take to another house – and leave it there.

As usual, I couldn’t leave well enough alone and added my own touches to this lovely recipe.

Here’s how:

Choose the fruit you want to use for the galette. I think any stone fruit, berries or apples or pears would work nicely. Pick what you have or whatever is in season. Like I said, I had some nectarines and some pluots, so I went with those. I considered adding an apple but decided to keep that for lunches. I used two large nectarines and four pluots, but I could have used a little more because it cooks down.

Thinly slice the fruit. My pluots were a little ripe and the nectarines were a little under-ripe, so I sliced the pluots a little thicker and the nectarines a little thinner to ensure even cooking.

Place fruit in a bowl and toss with cornstarch, which helps thicken the fruit juices as it bakes.

Next, unroll a refrigerated pie crust (I know, I should have made my own crust! Maybe next time) onto a large baking sheet or pizza pan. I lined my pan with parchment so it would slide off easily.

Here’s the exciting part! I was making this the same day I made some pumpkin puree. The Hubs wondered into the kitchen and had a taste of the puree, just as I was slicing fruit. He commented that it would be even better with some cinnamon and sugar. Pie freak! That’s when it dawned on me that I had to add some pumpkin to this tart. I scooped out about 1/3 cup puree and spread it on the middle of the crust.

Sprinkle some cinnamon and brown sugar on the puree. It’s like a pumpkin pie under the fruit galette!

Next, dump the fruit on top of the puree and top with more cinnamon, brown sugar and some sliced butter.

Now, fold and tuck the edges of the crust over the sides of the fruit.

Brush the exposed crust with butter (or some people use milk or egg – yolk or white or whole) and sprinkle with brown sugar.

Bake 375 for 35-40 minutes until crust is golden brown and fruit is soft and cooked through.

Cool and carefully slide onto a serving plate.

Pumpkin & Fruit Galette:

Servings: 8

Ingredients:

(all ingredient amounts are approximate – no fussy measuring needed)

  • 1 refrigerated rolled pie crust (or a homemade pie crust)
  • 1/3 cup pumpkin puree (recipe for homemade here)
  • Sliced fruit (pitted, but not peeled), measuring about 3 1/2-4 cups (I used nectarines and pluots)
  • 1 Tbsp corn starch
  • 4 Tbsp brown sugar, divided
  • 1-2 Tbsp cinnamon (depending on your personal cinnamon love. Mine is high), divided
  • 2 1/2 Tbsp unsalted butter, divided

Directions:

  1. Set refrigerated pie crust out to come to room temperature. Preheat oven to 375 degrees.
  2. Thinly slice fruit, then toss with cornstarch.
  3. Unroll pie crust and place on parchment lined baking pan or pizza pan.
  4. Spread pumpkin puree in center of crust, leaving about a two inch border to fold crust. It’s ok to heap it into a bit of a pile as it will cook down.
  5. Sprinkle 1 Tbsp of brown sugar and 1/2 Tbsp of cinnamon over pumpkin puree.
  6. Spread fruit over puree and sprinkle with remaining brown sugar (reserve a few pinches for outer crust) and cinnamon.
  7. Slice 2 Tbsp of cold butter and tuck into fruit mixture.
  8. Fold and tuck edges of crust over sides of fruit.
  9. Brush outer crust with remaining butter (softened) and sprinkle with remaining brown sugar.
  10. Bake for 35-40 minutes until crust is golden brown and fruit is soft and cooked through.

Notes for next time:

The galette was a hit as dessert at the BBQ. Of course we paired it with some creamy vanilla ice cream. The pumpkin flavor is subtle, just providing some texture to the fruit and another layer of flavor. The Hubs ate his slice in about three bites and was very disappointed that we didn’t have leftovers to take home. Since it’s pretty easy and not horribly fattening, I will make another one for him – maybe with some apples, pears and peaches. I think I would add some chopped pecans to the fruit mixture to give it a little crunch. I might also use some pumpkin pie spice instead of cinnamon over the puree, for a little more pumpkin pie flavor.

This is a great weeknight dessert, because it’s so easy, but it’s so pretty that it also makes an impressive dinner party dessert. The Fall flavors are perfect for a changing seasons menu. I highly recommend you give this one a try and report back here about they type of fruit you used and how it turned out.

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Carrot and Sweet Potato Soup – orange you ready for some soup??

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I love orange veggies! Pumpkin, carrots, sweet potatoes, sweet orange peppers, butternut squash….mmmhhhmmm. They all inspire images of cozy Fall evenings by a fireplace. Comfort. Fall is in the air here in SW Colorado. The nights are cooling off enough to force us to close some windows at bedtime and when we drove up to Telluride this weekend, we saw that the leaves are turning crispy golden colors already.

Another sign that Fall is upon us is that the Hubs has a cold. That’s the downside of the season change, right? I’m fending it off, so far, but I feel some sniffles coming on, too. So Fall is arriving and we’re a little sickly, so that means it’s soup season! I adore making soup. There is something so wholesome and satisfying about mixing up a batch of comforting soup and letting it simmer quietly on the stove. I think one of the first real scratch cooking recipes I made was soup – Tuscan bean soup, I believe, and I was amazed how simple it was to make and how yum-o it was to eat.

The Hubs requested chicken soup over the weekend and we finished it last night, so I wanted another soup recipe for tonight. My kitchen is overflowing with veggies from the garden and from my most recent Bountiful Baskets haul, so I assessed what I had and started my daily trolling of Pinterest for  ideas. I found it: carrot soup! I have tons of my own garden carrots and also two packages from Bountiful Baskets. I’ve never made carrot soup, but I have made pumpkin soup and it sounded similar – and it’s orange! YAY! My inspiration recipes are from Basket 411 (which I’m glad I found because it’s all about using Bountiful Basket produce) and from Food 52. I stole borrowed a few ideas from both and made my own version tonight.

It turns out that I got to combine the carrots with another orange veg: sweet potato (or yam)! Orange squared!

Secret ingredient: sweet potato!

So here’s what you do:

Start by peeling and chopping up about 6-10 carrots into bite-sized pieces. Personally, I only peel my carrots if I can’t get all of the dirt out of the nooks and crannies because you lose a lot of nutrients by peeling. You need to wind up with about four cups of chopped carrots. I have some very large, odd looking carrots from my garden, so my quantity of carrots to start was only about 4, plus a couple of normal carrots.

This is what happens when your carrots get “uneven watering” and you don’t thin them enough – freaky carrots!

Chop up carrots into bite-sized pieces measuring about 4 cups

Next, peel and dice one sweet potato (or yam) and toss into a bowl with the chopped carrots. Peel a few cloves of garlic and add to the bowl. Pour about 1/4 cup of extra virgin olive oil over the mixture and gently toss to coat all veggies in the EVOO.

Combine carrots, sweet potato, garlic and EVOO

If this process sounds familiar, it’s probably because it’s basically the same process described in my post about roasting cherry tomatoes. Yep, we’re going to roast these veggies before we throw them in the soup. Roasting brings out all kinds of flavorful yum in veggies and since it’s cooling off, we don’t mind having the oven on for awhile.

Dump the mixture onto a jelly roll pan (rimmed baking pan) and spread veggies into a single layer. Sprinkle with salt and pepper. Roast at 425 degrees for 20-30 minutes until largest pieces are very tender. If they begin to scorch, move to lower rack or reduce heat to about 400. Each oven is different, so adjust accordingly.

Dump veggies onto baking sheet and spread into a single layer

Roast at 425 degrees for 20-30 minutes until largest pieces are very tender. Be sure to taste test to be sure.

While the orange veggies are roasting in the oven, caramelize an onion in your soup pot. The roasting and caramelizing both take about 20-30 minutes, so do other kitchen chores while they’re working.

Caramelize an onion while the orange veggies roast

When the orange veggies are roasted, pour in some vegetable stock to deglaze the soup pot before adding veggies.

Sidebar: speaking of veggie stock, you should make your own! Really! It’s super simple and it’s healthier than the commercially processed kind. Plus, you’ll always have some on hand when you need it. See my method for Easy Vegetable Stock here.

Freeze veg stock in muffin tins then store in big baggies for easy use

I used about 2.5 cups of stock, but I like a thicker, heartier soup. If you like a thinner soup, use more stock. You can also add more after you puree it to get the desired texture. Bring stock and onions to a medium boil.

Dump the roasted veggies in the pot and add the ginger and thyme, with a little more salt and pepper. I decided we needed a little acid to counteract the sweetness of the roasted veggies and caramelized onions, so I added about two or three heaping spoons of my roasted tomato mixture from the fridge. If you don’t have roasted tomatoes, just chop up a couple of tomatoes and throw them in the pot. You cold also use about half a can of diced tomatoes, drained.

Combine the rest of the ingredients and let simmer on low for at least 10 minute or longer

Next, add the other secret ingredient: Worcestershire sauce. I know: weird, right? I don’t even know what’s in the stuff (no, I don’t  want to know), but I swear by it in soups and stews. Adding it increases the richness of the soup exponentially. I only use a quick glug or two, but it makes all the difference. Trust me.

Finally, chop the parsley and add to the pot. Once all of the ingredients are in, simmer covered on low for at least 10 minutes to allow all of the flavors to get happy and dancing together. I believe soup must simmer and you must be able to smell from outside your front door before it’s “done.”

To finish, you need to puree it. You can use a blender or food processor, but you’ll need to cool it to warm before doing so or it blows the lid off. Also, don’t overload the container; process in batches. I am lucky enough to own an immersion blender (and I highly recommend you invest in one, too), so I just buzz it around the pot until I get the right texture. The Hubs  and I like some chunkiness to out soup, so I leave it pretty thick and don’t blend down all of the pieces (though I do try to get the garlic pieces all pureed in). Add water or more stock if you want a thinner consistency.

Puree the soup to the desired texture, adding water or stock to thin if needed

Return pot to stove and reheat until hot. Simmer a little longer, or serve immediately.

Simmer pureed soup on low or serve immediately

Garnish with whatever you like and have on hand. Some toasted nuts or pumpkin seeds would be lovely. Or, some cilantro or green onions would be good. I meant to add green onions, but the Hubs arrived and I got distracted and forgot. Crusty bread or toast makes a great dipping tool (too bad we finished the baguette with the chicken soup). Cuddle up under a flannel blankie by the fire and enjoy your orange soup!

Carrot & Sweet Potato Soup

Servings: 4

Ingredients:

  • 4 cups chopped carrots (about 6-10 carrots)
  • 1 sweet potato, peeled and diced
  • 4-5 whole cloves of garlic, peeled
  • 1/4 cup extra virgin olive oil (canola would also work)
  • Salt and Pepper to taste
  • 1 onion, sliced (preferably yellow)
  • 2-3 cups vegetable stock (could sub chicken broth)
  • 1 Tbsp minced ginger (fresh is best, but I only had some in a jar)
  • 1 tsp dried thyme
  • 2-3 heaping Tbsp roasted tomato mixture (or 2 chopped tomatoes, or 1/2 can diced tomatoes, drained)
  • 2 Tbsp fresh chopped parsley
  • 1-2 Tbsp Worcestershire sauce
  • Garnish (optional): nuts or seeds, green onions or cilantro

Directions:

  1. Preheat oven to 425 degrees.
  2. Combine diced carrots, sweet potato and garlic in a medium bowl. Toss withe EVOO to coat all veggies.
  3. Dump mixture on a jelly roll pan (rimmed baking sheet) and spread into a single layer. Sprinkle with salt and pepper.
  4. Roast in over for 20-30 minutes until the largest pieces are very tender.
  5. Meanwhile, caramelize the sliced onions in a large soup pot (see caramelizing instructions here).
  6. Deglaze the soup pot with a little veggie stock, then add another 2 cups of stock. Reserve the remaining stock to add as needed during the puree process.
  7. Bring soup to a medium boil, and add ginger and thyme and a little more salt and pepper to taste.
  8. Add remaining ingredients.
  9. Simmer on a low heat for about 10 minutes.
  10. Puree in blender or food processor (cool to warm, then puree in batches) or using an immersion blender. Blend to desired consistency, adding stock if needed.
  11. Return to stove and reheat until hot.
  12. Garnish with nuts or seeds, green onions or cilantro.

Notes for next time:

I like spicy food, but since the Hubs has a sore throat, I didn’t spice this recipe with anything other than the garlic and onions. Next time  I would add some red pepper flakes or a little curry powder or paste to heat it up. I also might try using basil rather than parsley and I might add a little red wine to the soup. Another thought is to toss  a little balsamic vinegar with the veggies before roasting. I also thought out adding some roasted corn after pureeing the rest of the soup. The Hubs liked his soup, but required a grilled cheese sandwich on the side to feel satisfied after a long day of working while sick 🙂 I was full after my bowl.

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