Pumpkin-Chipotle and White Bean Turkey Chili

27 11 2013

What’s a better way to kick off Thanksgiving week than with a pumpkin-inspired dinner! This is a tasty and healthy fall pumpkin chili. I like the little twist it offers by adding pumpkin pie spice, which works well with the smoky chipotle heat.

Pumpkin-Chipotle and White Bean Turkey Chili

Pumpkin-Chipotle and White Bean Turkey Chili

The following serves 4 (compliments of Closet Cooking):

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 pound ground turkey
  • 1 (15 oz) can white beans, rinsed and drained
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can pumpkin puree, about 2 cups
  • 2 cups low-sodium chicken broth
  • 1 tsp oregano
  • 1 tsp pumpkin pie spice
  • 2 chipotles in adobo with sauce, pureed
  • Salt and pepper to taste
  • Reduced fat shredded cheddar cheese for garnish

Heat oil in a dutch oven or large pot over medium heat. Add the onion and cook for 5-8 minutes until the onion is tender. Add the garlic and cumin and cook until fragrant, about a minute. Add the turkey and cook until browned, about 15 minutes.

Next, add the beans, tomatoes, pumpkin puree, broth, oregano, pumpkin pie spice, salt and pepper to taste, and pureed chipotle in adobo (to make it easy, puree the chipotles with a little chicken broth). Bring to a boil, reduce heat and simmer for 25 minutes.

Taste and adjust salt as needed. Garnish with shredded cheese and/or other toppings as desired (like sour cream, cilantro, green onions, etc).

Creamy Curried Pumpkin Soup

17 10 2013

This toasty recipe comes from Food Network Mag’s 50 things to make with canned pumpkin (and if you couldn’t tell from my last few posts, I’ve been on a pumpkin kick!). It’s a super quick go-to for cool fall nights! Pumpkin puree is so easy to use and loaded with fiber and key vitamins – it’s great to use all year round and not just around Halloween or Thanksgiving!

Creamy Curried Pumpkin Soup

Creamy Curried Pumpkin Soup

The following serves 2 (along with a salad):

  • 1 (15 oz) can pumpkin puree
  • 2 cups low-sodium chicken broth
  • 1/2 cup non-fat cream (I used half-n-half)
  • 2 Tbsp curry powder
  • 1 Tbsp olive oil
  • 2 limes

Simmer pumpkin puree, chicken broth and cream, whisking 5 minutes. Toast curry powder in olive oil for a few minutes, and add to the soup along with the lime juice. Simmer all ingredients together for a few more minutes. Taste and season with salt and pepper. Serve with plain yogurt and cilantro if desired.

This Girl’s Tips: I recommend adding a little more cream, and possibly giving this soup a quick whip with an immersion blender. While it’s good as is, I would have liked the texture to be a bit creamier – I just didn’t have anymore cream on hand!

Linguine with Chipotle Pumpkin Cream Sauce

13 10 2013

I love fall and practically love everything pumpkin! So when I saw this on Pinterest (from Sarcastic Cooking), I just had to give it a whirl. This pasta is a spicy, creamy fall treasure that I thoroughly enjoyed, and bonus….it’ll be done in under 15 minutes!

Linguine with Chipotle Pumpkin Cream Sauce

Linguine with Chipotle Pumpkin Cream Sauce

The following serves 2-4:

  • 1 Tbsp olive oil
  • 1-2 cloves garlic, minced or grated
  • 1 heaping Tbsp pureed canned chipotle in adobo
  • ¾ cup canned pumpkin puree
  • 1 cup unsweetened plain almond milk (I used fat-free half-and-half instead)
  • Salt and pepper to taste
  • ½ lb cooked pasta, such as linguine or spaghetti (I used whole wheat linguine)
  • 4 Tbsp toasted slivered almonds and pumpkin seeds (I used sunflower seeds instead)
  • 1 Tbsp chopped cilantro

Add olive oil to a large skillet. Heat oil over medium/low heat for a minute. Add garlic and chipotle. Mix to combine and sauté for one to two minutes. Spoon in pumpkin puree and whisk to combine. Slowly add the almond milk (or half-and-half) while whisking. Cook for three minutes over low heat. If the sauce seems too thick, add a little low-sodium chicken stock to thin slightly. Season with salt and pepper to taste.

Meanwhile, cook pasta to al dente according to package instructions. Drain and add cooked pasta to sauce. Cook in the sauce, stirring constantly for a few minutes so the pasta absorbs the sauce. Top pasta with almonds, pumpkin seeds (or sunflower seeds), cilantro and pepper. Being Italian, there generally isn’t a pasta I eat without parmesan cheese….so I also topped with some grated parm 🙂

Serve immediately.

Two Ingredient Autumn Cookie

9 10 2013

A two ingredient cookie…that’s crazy talk! Stumbled on this recipe, which calls for only oats and pumpkin as the base plus any extras you may like, and just had to test it out for myself. I made these as a breakfast cookie so I didn’t originally add chocolate. But after tasting one, they for sure need chocolate. So I zested a dusting of dark chocolate right on top, but next time I would add it to the batter before baking. Either way, I’ll be making these little beauties again 🙂

Two Ingredient Autumn Cookie

Two Ingredient Autumn Cookie

The following makes 14 cookies (compliments of The Burlap Bag):

  • 1 cup old fashion oats (original recipe called for quick oats)
  • 1 heaping cup pure pumpkin puree
  • Crushed walnut pieces
  • Spices such as pumpkin pie spice or cinnamon
  • Dark chocolate
  • Kosher salt

Preheat oven to 350.

Mix everything together – its equal parts oats and pumpkin, a good amount of spices such as pumpkin pie spice and then whatever extras you’d like, just don’t add to many extras so the cookie will hold together.

Drop into cookie size amounts on a greased baking sheet and bake for 12-15 minutes. These don’t expand like regular cookies so you can put them closer together. Cool and store in an airtight container in the fridge.

This Girl’s tip: In addition to my comment above about needing the chocolate, these also need salt. I dusted a little kosher salt right on top, but I would recommend adding a little to the batter along with some chocolate before baking.

Pumpkin Trifle

5 11 2011

Searching for an easy Thanksgiving or fall dessert? Here’s a great one….pumpkin trifle, compliments of Miss Paula Deen with a few of This Girl’s twists!!

Pumpkin Trifle

The following is Paula’s recipe and makes about 20 servings:

  • 2 (14 oz) packages gingerbread mix
  • 1 (5.1 oz) box cook and serve vanilla pudding mix
  • 1 (30 oz) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 tsp ground cardamom or cinnamon
  • 1/2 cup gingersnaps, optional
  • Whipped cream (either 12 oz container frozen whipped topping or homemade)

Bake gingerbread according to the package and cool completely. Prepare the pudding and set aside to cool.

Stir pumpkin pie filling, sugar and cardamom or cinnamon into the pudding.

Crumble 1 batch of gingerbread into the bottom of a clear bowl or punch bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of the whipped cream. Repeat in the same order using the remainder of the ingredients.

Sprinkle top with crushed gingersnaps if desired. Refrigerate overnight.

The following are This Girl’s twists to Paula’s ingredients: 

  • Pound cake from your local bakery instead of making the gingerbread
  • Instant pudding rather than the cook and serve pudding mix
  • Crushed Cinnamon Teddy Grahams in place of the gingersnaps for topping
  • Homemade whipped cream instead of frozen whipped topping – it’s so easy and you get to control the ingredients and some extra spice if you’d like! Here’s how to make it:

Homemade whipped cream:

  • 2 cups heavy whipping cream
  • 2 Tbsp sugar
  • Sprinkle of cinnamon
  • Dash or two of vanilla extract
  • Beat all ingredients in a mixer until soft peaks start to form into the whipped cream