October Week 1 Group Challenge - Pumpkin Fall Challenge
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Me and grandson #1 at Halloween last year.
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This girl collects gnomes .. I have one for every holiday
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For the Pumpkin Pavlova
4 Egg Whites
1 cup Fine White Sugar
2 teaspoon Cornstarch
2 teaspoon White Wine Vinegar
To Decorate
1 batch Pumpkin Spice Curd
2 cups Whipping Cream
⅓ cup Pecans
2 tablespoon Chocolate Shavings
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This is our go to treat lately...so good and easy
We make 6 at a time and put them in the fridge...but last week I 6x it for a dessert to take to a friends
Protein Pumpkin Cheesecake
Ingredients
1 Cup Cottage Cheese
1-2 tsp Pumpkin Spice
2-3 Tbsp Pumpkin
2 Tbsp Sweetener (I used Splenda)
1 Egg
Whipping cream
Make your own if you wish but I use Real whip
Directions
Mix all of the ingredients in a blender place in a small ramekin (grease the sides of the ramekin)
Bake it at 350° for 15 to 20 minutes you want the middle to be a little jiggly but not a ton jiggly it took me 20 minutes
Let it sit for 10 to 15 minutes and then place it in the refrigerator for about an hour...
Once everything is completely cooled, assemble the whipping cream on top of the pumpkin cheesecake and enjoy5 -
BLACK BEAN SOUP
6-8 servings
Ingredients
* 2 tablespoons extra-virgin olive oil (you can use less if you want to reduce the fat)
* 2 medium yellow onions, chopped
* 3 celery ribs, finely chopped
* 1 large carrot, finely chopped
* 1 red bell pepper, finely chopped
* 6 garlic cloves, minced
* 4 ½ teaspoons ground cumin
* ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
* 4 cans (15 ounces each) black beans, rinsed and drained. Choose low sodium beans.
* 4 cups (32 ounces) low-sodium vegetable broth or chicken broth.
* ¼ cup chopped fresh cilantro (optional)
* 2 tablespoons fresh lime juice
* Salt and freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a soup pot over medium heat until shimmering. Add the onions, celery, red bell pepper and carrot. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Use an immersion blender to blend a portion of the soup (about 4 cups, depending on how chunky you like the soup).
4. Return the pureed soup to the pot, stir in the cilantro, lime juice and salt and pepper, to taste. Serve.
Sometimes I will add a potato or a sweet potato to the soup, but I use more red pepper flakes because the potato will diminish the heat. The carrot and the celery don't really add much flavor, so feel free to leave them out; I am just always looking for ways to add more veggies.3 -
Curried Squash Soup
1 Tbsp olive oil
1/2 cup celery
3 cloves garlic
1 chopped onion
1 sweet potato (cut in 1/2" cubes, about 1-1/2 cups)
1 can diced tomatoes
1 diced red bell pepper
1 butternut squash (cut in 1/2" cubes)
6 Tbsp brown sugar
1 can black eyed peas, drained and rinsed
1-2 quarts chicken broth (low sodium)
1 package cooked sausage, casings removed, quartered lengthwise and then cut into pieces (I like Al Fresco, with the jalapeno peppers)
1 bay leaf
2 tsp cumin
1 Tbsp curry
1/4 tsp cinnamon
1 tsp minced fresh ginger
1/2 tsp allspice
2 tsp thyme
Cut everything up first.
Saute the red bell pepper, celery & onion in the olive oil until the onion is starting to brown. Add the sausage, and let that brown a bit. Add the garlic for a quick saute (like 1 min) and then add the brown sugar, cumin, curry, cinnamon, ginger, and allspice for a quick saute (like 30 seconds), add the squash, sweet potato, broth, tomatoes, thyme, and bayleaf. Cook for about 30 minutes until the veggies are soft. Add black eyed peas at the end, just long enough to heat through.5 -
Baked Potato Soup
7 large baked potatoes
3 T butter, unsalted
1 1/2 c onion, diced fine
3 cloves garlic, minced
1/2 c celery, diced fine
3 T flour
2 c chicken stock, low sodium
4 c skim or 1% milk
1/4 t white pepper
Garnish:
2 bacon strips, cooked and crumbled
3 T Scallions, chopped
1 c cheddar cheese, shredded
Directions
Remove skin from the baked potatoes and chop into 1-inch cubes. In a large saucepan, heat butter over
medium until melted and frothy. Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown.
Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might of settled on the bottom of the pan. Slowly whisk in the stock until all is incorporated. Add diced potatoes to the mixture.
Slowly add the milk. Once the milk is added do not boil the mixture and stir occasionally. Cook soup over medium to low heat for about 20 minutes. While soup is cooking, cook the bacon until crisp in a skillet. Remove bacon from pan and blot excess fat with a paper towel. Crumble bacon and set aside for garnish.
If you prefer a smooth soup, puree the mixture using a food processor, blender or immersion blender. Serve with a garnish of chopped scallion, a pinch of bacon, and 3/4 tablespoon of cheese.
Recipe makes 15 one cup servings4 -
I too love gnomes...it's the theme in my kitchen...before the week is out, I'll take a few pictures of my new fall gnomes on the kitchen counter and post it. Just really tired tonight and just got finished changing my sheets after being so sick for ten days. I'm gonna go relax and lie down.
You guys are making me want chili but I've never had it with cornbread...I usually have grilled cheese with my chili and Ritz crackers...Will have to make a pot of it soon. Might do it in the crockpot...
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You guys are making me want ALL THE THINGS! Today I decided to share pictures of decorations going up in the neighborhood and our dog Loki, he is 11 and not a costume kinda guy😁
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Wreath on my front door
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@micaroo4 Are those leaves crocheted?1
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p8m6bwghh9 wrote: »@micaroo4 Are those leaves crocheted?
@micaroo4 I was going to ask if you made that?1 -
@p8m6bwghh9 and @lauren_989 : Yes,I made the wreath, and yes, it's crocheted!2
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I'm sick this week, but besides work, I'm working on my Master's capstone. I don't have a lot of spare time and where I live at is not really putting me in the October mood yet. I'm hoping to feel better so that I can finish a friend's pirate coat and to move my tiny house. Otherwise, here I sit trying to get well.3
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Found a recipe to share...all things in moderation...
https://www.msn.com/en-us/foodanddrink/recipes/pumpkin-streusel-dessert-bars/ar-AA1ry1TN?ocid=BingNewsSerp
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food network.com/ pumpkin ravoli's yummmmm🙂1
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Cute creative Halloween ideas for parties or just for you.
https://foxeslovelemons.com/halloween-snack-dinner/
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I'm from Scotland and we dressed up and went guising on Hallowe'en or attended school and club parties. We carved turnips (well, mum and dads did because it was hard). Here's a pic of what they looked like.
At parties, we dooked (dunked/bobbed) for apples - a basin of water with floating apples was placed on the ground, we put our hands behind our backs and tried to grab an apple with our teeth. Another way was to kneel on a chair and lean over the back with a fork in our mouth and drop it to spear an apple. We also ate treacle scones, which were dripping in treacle and hung on a line of string, and ate them with our hands clasped behind our backs - it got very messy and sticky.
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Here are my new Fall Gnomes in my kitchen:
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No autumn photos from me as the leaves haven't quite changed colour yet but the weather has definitely turned colder. I took these on my walk today in Porthcawl (south Wales, in the UK)
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Harvest Bread
Bread can be easy! And comforting, supportive and delicious 😋
INGREDIENTS
Dry Ingredients
3 cups Bread flour (you can use all purpose flour, but using bread flour really makes a difference)
2/3 cup craisins
1/2 cup chopped pecans
1/2 cup whole wheat flour
1/2 cup old fashioned oats
1 tbsp hemp seeds
1 tbsp sunflower seed kernels
1 tbsp pumpkin seeds
1 packet instant yeast
1 tsp salt
1 tsp pumpkin pie spice
Wet Ingredients
1 cup warm water
1 cup pumpkin puree
1/3 cup honey
1 tbsp olive oil
Mix the dry ingredients in a big bowl
In a separate microwave safe bowl, heat the pumpkin puree and water to a nice warm temperature, not hot. Add the honey and olive oil to the pumpkin mixture. Mix this bowl of wet ingredients into the dry, making sure it all gets mixed in. The dough will be wet and sticky. Cover the bowl with plastic wrap, and then a towel. Put in a warm place to let it rise to double. Probably 2 hours.
Turn the dough out on a well, floured surface, flour your hands, and knead it lightly for maybe 2 minutes. Shape the dough into a ball.
Line a large bowl with parchment paper. You will use the parchment paper to transfer the dough from the bowl to the heated Dutch oven after the 2nd rise. Again, cover the bowl with plastic wrap, and then a towel, and let it rise to double, about 1 hour.
Put your covered Dutch oven in a cold oven, and preheat it to 425°F. Allow enough time to heat up the pan - which will depend on the thickness of your pan. When the dough and the pan are both ready, transfer the dough into the hot pan, cover with the lid, and bake 25 minutes. Remove the lid, and continue baking until golden brown. It should make a nice hollow sound when you thump it. Using the parchment paper, remove the bread from the Dutch oven and transfer to a cooling rack. Let it cool completely before cutting it. Probably 2 hours to cool.
-Mica
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