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Still have any leftover pumpkins from Halloween? Don't throw them out, roast the seeds and make pumpkin purée for your Thanksgiving pumpkin pie. (The smaller pie pumpkins are best.)
We actually grew several types of pumpkins in our garden this year and although many were lost to squash bugs, we did manage to harvest a few nice pie pumpkins. I cooked and pureed them and froze the puree for future recipes. It will be fun making our pumpkin pie this year with our own homegrown pumpkin purée.
Cut the pumpkins in half and scoop out the seeds, then roast face down for about an hour at 350 degrees F.
Scoop the pumpkin out to purée.
Purée with an emersion blender or food processor.
Robert and I made a Youtube video of how we purée pumpkin. You can subscribe to my youtube channel while you are there too.
Directions:
You will need a pie pumpkin 1. Cut your pumpkin in half. Scoop out the seeds. You can toast them or compost them. Bake the pumpkin halves in a 350 degree F. oven for about an hour or until it is tender enough to scoop out the pumpkin flesh. 2. Next you scoop out the pumpkin with a spoon and put it in a food processor or put it in a mixing bowl and use an emersion blender to puree it. This is the emersion blender I use. (amazon link) Puree until you have a smooth pumpkin purée.
You can use in your favorite recipes and freeze extra for later. I pre-measure the exact amount that I will need for my favorite recipes before freezing. One of my favorite recipes that the boys love is pumpkin chocolate chip muffins. This browned butter pumpkin pie and these pumpkin cookies with browned butter glaze are also some of our favorite fall recipes.
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I updated our favorite coconut oil waffles recipe which we make fairly often. It is always a family favorite.
We've been having cold, rainy weather which makes me want to cozy up with a mug of hot chili. I have been making this garden fresh chili with peppers and tomatoes from the garden and it is hearty and delicious. It's also packed with protein, fiber, vitamins, and minerals making it a healthy choice.
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We grew both bell peppers and sweet jalapeños this summer and either is perfect in this chili. If you have peppers left to use, you can freeze them for recipes. I just dice or slice them and freeze in zipper freezer bags.
We have lots of fresh tomatoes from the garden that I still need to can and freeze so I diced fresh tomatoes for this pot of chili. You can use frozen diced tomatoes or a 32 oz. can of diced tomatoes if you do not have fresh. When freezing fresh tomatoes, I just dice them and put them in quart freezer bags for future use in recipes.
Can you make this chili in a slow cooker?
Absolutely! Simply brown the meat, peppers, onion, and garlic in a skillet then add this cooked mixture to your slow cooker. Next add the rest of the ingredients to the slow cooker and cook on low for 4-6 hours until ready to serve.
Garden Fresh Chili
Ingredients: 1 lb. lean ground beef or venison 1 sweet onion, diced 1 bell pepper or a few sweet jalapeños, seeded and diced 2 to 3 cloves garlic, minced 2 (8 oz.) cans tomato sauce 1 can 10 oz diced tomatoes with chilies (I use mild) 1 quart (4 cups) fresh diced tomatoes* 1 can (14-15.5 ounce) kidney beans, drained and rinsed 1 can (14-15.5 ounce) pinto or cannellini beans, drained and rinsed 1/2 teaspoon Salt 1 tsp. oregano 1 T. cumin 2 T. chili powder or more to taste 1 tsp. creole seasoning (the one I use, amazon link) 1 tsp. coriander For an even more amazing chili, these are some optional seasonings that we think makes this chili the most delicious chili ever! 1 bay leaf (remove before serving) 1/8 tsp. nutmeg 1/8 tsp. cinnamon 1/8 tsp. ginger 1 Tbsp. coconut sugar** or brown sugar 1 can 14.5 oz. stewed tomatoes*** Directions: Brown ground beef or venison with onion, bell pepper, and garlic in a Dutch oven or large pot over medium-high heat. Add remaining ingredients. Cover and reduce heat to low. Simmer for about an hour to blend flavors and tenderize the vegetables. Serve with: Saltines, oyster crackers, corn chips, grated cheese (sharp cheddar or cheddar works well), diced sweet onion and sour cream *You can freeze fresh diced tomatoes from the garden in quart zipper bags to use in this chili or you can use a 32 oz. can diced tomatoes. **Coconut sugar (affiliate link) is lower on the glycemic index so it is a healthier option over brown sugar. I use it all the time in cooking and baking. ***(my husband LOVES stewed tomatoes, so I starting adding them and now he loves this chili even more!)
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Disclosure: This post is sponsored, but all opinions are honest and are my own. #WEGGSDAY
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.
I can't think of a better way to start or wind down a Wednesday than with this delicious Dutch Baby. Easy to make and perfect any time of day. How do you like your eggs on Wednesday? Celebrate #Weggsday with a yummy Dutch Baby made with simple ingredients, blended and poured into a hot iron skillet and baked to perfection.
We love a good Dutch baby and this one is extra good with the nutritional benefits of six eggs. For more inspiring #weggsday recipe ideas visit The Incredible Egg.
Did you know eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories? Plus, eggs are one of the few natural food sources of Vitamin D.
A dutch baby is kind of like a cross between an omelette and a giant popover, although it is more of a pastry than an omelette. It is truly delicious and if you've never made one, you won't believe how easy they are to make. As a mom of four, I love that when a Dutch baby comes out of the oven, everyone's food is ready at the same time, unlike pancakes or waffles. And since it bakes in the oven, I have down time when I can do other things like clean up or prepare fruit for topping.
Enjoy a Dutch baby this Weggsday! It's one of our family's favorites.
Dutch Baby
Serves: 6-8 Prep Time: 5 minutes Baking Time: 20-25 minutes Ingredients: 4 T. butter, separated 6 eggs at room temperature 1 C. whole milk at room temperature 1 C. flour 1 tsp. vanilla 1 T. coconut sugar or granulated sugar 1. Preheat oven to 425 degrees F. Place a large 12" iron skillet (amazon link) in center of the oven. 2. Melt 2 T. butter and combine with rest of the batter ingredients in a blender or use an emersion blender (This is the one I have and use a lot, amazon link) . 3. Add 2 T. butter to the hot skillet in the oven and using oven mitts tilt or rotate skillet to coat the pan with butter. 4. Pour the batter into the hot pan and bake for 20-25 minutes until puffed and golden brown. Resist the urge to open the oven until it has baked for 15-20 minutes so it doesn't fall. 5. When the dutch baby is done, let it cool slightly and settle for a couple of minutes. 6. Serve with fresh squeezed lemon juice and sprinkle powdered sugar on top and/or your favorite fruit. We love it with fresh berries or fried apples. 7. To easily serve, cut into slices with kitchen shears (amazon link). Note: This is a large recipe which serves 6-8. You can cut the recipe size down and use a smaller pan if needed.
You may like to serve with these Easy Fried Apples
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You can also make a Savory Dutch Baby.
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Fall is upon us and with it an abundance of fresh apples. One of our favorite fall treats is fried apples. They are so easy to make and add something special to a slow Saturday morning brunch or a delicious fall pork roast dinner.
An iron skillet (amazon link) is my favorite for frying apples or pears. It helps to give a nice caramelization and is so easy to clean afterwards with just hot water and a quick scrubbing.
There isn't much to making fried apples. I fill a skillet with sliced apples, add a couple tablespoons butter and start cooking. As I am cooking, I add a light sprinkling of sugar and cinnamon. I have been using coconut sugar and depending on the sweetness of your apples you may not need much sweetener or any at all.
You don't really need a recipe for this, but here is the general idea.
Ingredients: Apples, maybe 6 or so, whatever fills your skillet (We use a dozen or more for our large family of 6 and use more butter for more apples) 2 T. butter, you can use more or less Cinnamon, I just shake some in a couple of times while cooking Sugar, optional. I lean towards less because you don't need much. I have been using coconut sugar, but you can use granulated or brown sugar too. Melt the butter in the skillet. Add the rest of the ingredients and cook over medium heat until the apples are fork tender and start to caramelize. Stir from time to time to help apples cook evenly. If needed, turn up the heat towards the end to help the apples caramelize a little until lightly browned.
My husband bought this heavy duty, professional quality apple slicer and corer from a local hardware store that previously offered it as a rental item. He got a great deal on it and it is handy when slicing lots of apples. You can see how it works in the video.
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You might also like: Fried Pears
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
I decided to make taco stuffed tomatoes because we have been blessed with a bountiful tomato harvest this year. I have been coming up with creative ways to use extra tomatoes in our everyday meals. Yesterday, I put at least a quart of fresh diced tomatoes in a big pot of chili along with some canned tomatoes and simmered it on low all afternoon and it was so good. I have frozen and canned some tomatoes and will preserve more before the garden is done for the year, but this is a delicious way to enjoy them fresh which is always the best.
Tacos are one of our favorite busy night meals and we love fresh tomatoes so it only made since to put the two together. These taco stuffed tomatoes are such an easy, budget friendly meal. We have had them a few times this summer and the whole family loves them.
These taco stuffed tomatoes combine all the delicious toppings of tacos with fresh ripe tomatoes. You stuff taco meat into the tomatoes and then top with diced lettuce and shredded sharp cheddar cheese. Cabot Vermont Sharp Cheddar Cheese is the perfect cheese to compliment the fresh flavors in these taco stuffed tomatoes.
Simply cut them up and eat like a deliciously fresh taco salad.
Taco Stuffed Tomatoes
Serves 6-8 Ingredients: 6-8 medium to large tomatoes 1 lb. lean ground beef 1 onion, diced 1 tsp. ground cumin ¼ tsp. garlic powder Salt and pepper to taste ¼ head iceberg lettuce, chopped 4-6 oz. Cabot sharp cheddar cheese, shredded Optional toppings: Salsa Sour cream Guacamole Cilantro, chopped 1. In a skillet, brown ground beef and onion over medium heat. Add cumin, garlic powder, and salt and pepper. 2. Cut stem area from tomatoes, then cut down on each side to almost quarter the tomatoes stopping about 2/3 of the way down. Pull the tomato wedges out slightly to make a “bowl” for the taco beef. 3. Spoon cooked meat, then press it into tomatoes to fill each tomato “bowl”. 4. Top with chopped lettuce and shredded cheese. 5. Optional to dress with salsa, sour cream, guacamole, cilantro etc. To serve, cut with a knife and fork to enjoy as a lovely taco tomato salad.
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I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
This broccoli, chicken, and cauliflower "rice" casserole is a family favorite in our house. The boys love it and come back for seconds plus it is lower in carbs since the "rice" is actually cauliflower.
This is such an easy meal to put together too since I use budget friendly canned chicken and frozen broccoli. Simply open a can, drain and mix in the chicken and open a bag of frozen broccoli and mix in. So easy! Cauliflower is actually pretty simple to make too...just boil it, then dice it. If cauliflower is not your thing, you could substitute rice, but the nutrient rich cauliflower is really good. The sauce is a simple stovetop sauce. Throw it all together and you have a delicious broccoli, chicken, and cauliflower "rice" casserole that your family will love.
When making this casserole I use Cabot Vermont Seriously Sharp Cheddar Cheese. A good sharp cheddar gives such good flavor to the sauce and compliments the other ingredients.
Did you know Cabot is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers? My husband and I both come from farm traditions. We didn't grow up on farms, but our parents did. My grandpa and uncle were dairy farmers and it is a hard job that never quits. Cows don't go on vacation, they need to be milked, fed, and cared for everyday. I appreciate farming and rural life and the hard work that goes into it and am happy to support farmers.
Broccoli, Chicken, and Cauliflower “Rice” Casserole
Serves: 8 Ingredients: 1 large head of cauliflower 2 Tbsp. butter 1/4 cup finely diced sweet onion 2 oz. cream cheese 1 1/2 tsp. Dijon mustard 1/4 tsp. garlic powder ¼ tsp. cayenne pepper 1/2 tsp. salt 1 cup heavy whipping cream 8 oz. Cabot Vermont Seriously Sharp Cheddar Cheese, shredded 12 oz. bag frozen broccoli florets 12.5 oz. can chicken breast, drained Fresh ground salt & pepper Preheat oven to 400 degrees F. 1. Cut cauliflower into large pieces. Boil cauliflower until fork tender. Drain in a colander and leave cauliflower in the colander to drain off more moisture while preparing the cheese sauce. 2. In a skillet sauté onion in the butter over medium heat until transparent. 3. Meanwhile, shred cheese, set aside. 4. Chop cooked cauliflower, small to “rice” it. Set aside. 3. To the skillet, add cream cheese, Dijon mustard, garlic powder, salt, heavy whipping cream and stir to combine. The cream cheese will melt into the other ingredients. Cook over low to medium heat for a couple of minutes until bubbling. 4. Stir the shredded sharp cheddar cheese into the sauce. 5. Spray a large casserole dish or a 9 X 13 pan with olive oil or cooking spray. 6. Combine the cheese sauce, cauliflower, broccoli, and chicken. Spoon into prepared casserole dish. Salt & pepper the top to taste with fresh ground salt & pepper. 7. Bake for 20-25 minutes until golden and bubbly.
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Butternut squash is one of my favorite vegetables so I was so excited when we were able to grow it in the garden this year. Unfortunately, our yield was low due to squash bugs killing the plants, but we have a few butternut squash tucked away for winter. If you know of a remedy for squash bugs that doesn't harm bees, I am all ears:).
Roasting butternut squash is super easy once you get the squash peeled and cubed. I use a vegetable peeler to peel it, then cut it in half lengthwise, then scoop out the seeds. I then cube the squash.
Roasted butternut squash is so good my kids clean their plates and come back for more.
You want to spread the squash out on a large baking sheet that has been spritzed with olive oil. Spread it out so that the squash can caramelize. Then sprinkle with fresh ground salt and pepper. Bake until tender and caramelized, then to really take it up a notch sprinkle with fresh snipped rosemary. The rosemary makes it truly amazing. This will be your signature "company is coming" side dish.
Herbs are so easy to grow too. I have a couple of big pots on the back patio full of mixed herbs so that I can just snip what I need as I need it. They are actually really pretty in big mixed pots providing ornamental beauty to the patio in addition to flavoring our food.
Serves 4-6
Ingredients: Large butternut squash Olive oil (spritzer that I use, amazon link) Fresh ground salt and pepper Fresh rosemary leaves, chopped (at least a T.) 1. Preheat oven to 400 degrees F. 2. Cut off ends of butternut squash, then peel. Slice in half lengthwise, scoop out seeds, then cube squash. 3. Spritz baking sheet with olive oil. Spread squash out on the baking sheet. Spritz squash with more olive oil. Salt and pepper squash to taste. 4. Bake for 15 minutes. Flip squash, then bake for another 10 to 15 minutes until squash is tender and caramelized. 5. Remove from the oven and finish with a sprinkling of chopped fresh rosemary leaves.
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My parents grow a large garden every year. They always grow yellow crookneck squash and I remember my mom making squash cake when I was a child. It was always such a yummy way to eat squash. This delicious cinnamon and vanilla flavored squash cake with the texture of a fluffier zucchini bread is one of my family's favorites!
I have made squash cake a few times over the years, but this summer I have made soooooo much squash cake. With a garden full of squash and four boys who can finish a cake in no time, I found myself whipping up more cakes than I can count.
This little cake is so easy to throw together. Although grating squash is not my favorite thing to do so I use my food processor (amazon link) to make quick work of it. I usually grate more than I need and store the extra in the fridge for a day or two until I bake another cake.
You can use granulated white sugar or coconut sugar to make this cake. To be honest, I like it better with coconut sugar. It's a healthier option and I think it is too sweet when made with white sugar, but just right when made with coconut sugar.
I am a little lazy when making this simple snack cake and only spray olive oil or brush some coconut oil in the pan. It sticks a little which you can see, but it's good enough for me since it always come out of the pan. If you want to do things properly, you should probably use nonstick cooking spray or grease and flour the pan to prepare it for batter. I always use this square baking pan which is a 9 X 9 or 10 X 10 inch pan. Either size should work fine for the one hour baking time.
Squash Cake
Ingredients: 1 cup coconut sugar or granulated white sugar 3/4 cup coconut oil (melted) 1 1/3 cup all purpose flour 1 tsp. salt 1 1/4 tsp. baking soda 1 1/4 tsp. baking powder 1 1/4 tsp. cinnamon 2 cups grated yellow crookneck squash 3 eggs 1 tsp. vanilla 1. Preheat oven to 300 degrees F. 2. Mix all together and pour into prepared baking pan. 3. Bake for one hour or until cake springs back when lightly touched.
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Disclosure: This post is sponsored, but all opinions are honest and are my own. #WEGGSDAY
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.
How do like your eggs on Wednesday? Celebrate #Weggsday with these delicious BLT Egg Sliders. Layers of crisp bacon, fresh tomatoes, lettuce, and homemade guacamole sandwiched between cold hard boiled eggs make these sliders your easy weekday go-to for lunch, dinner or anytime in between.
I love cold hard boiled eggs in the heat of summer. They are one of my favorite breakfasts, lunches or snacks. Plus eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories.
We love these BLT egg sliders. They are such an easy, delicious, and healthy meal or snack on warm summer days. For more inspiring #weggsday recipe ideas visit The Incredible Egg.
These are so easy to make. Boil some eggs ahead of time so they have time to chill. Prepare a small batch of easy homemade guacamole or use store-bought. Cook some bacon until crisp. I microwave it and it is so easy. Slice or tear a couple of slices of romaine lettuce into small pieces. Slice small or cherry tomatoes into round slices. Then just slice the eggs in half, spread with some guacamole and layer on the good stuff. Finish with some fresh ground salt and pepper.
Serving hint: These BLT egg sliders do tend to roll a little, but sit really well next to each other in a sided dish.
Serves 6
Prep Time: 30 minutes plus time to boil and chill eggs Ingredients: 12 boiled eggs 2 to 3 small tomatoes or a pint of cherry tomatoes 2 leaves romaine lettuce, each torn into 6 small pieces 4 slices cooked, crisp bacon, each slice torn into 3 pieces Decorative picks to hold the eggs together Fresh ground salt & pepper Small batch easy guacamole 1 ripe avocado Juice from 1/2 lime (gentle squeeze to taste) Fresh ground salt For small batch guacamole mash the avocado and add fresh lime juice and salt to taste. 1. Slice boiled eggs in half. Leave the yolks in the whites. 2. Spread guacamole on one egg half. 3. Layer tomatoes, lettuce, and bacon in eggs like a sandwich. 4. Hold together with decorative picks. 5. Salt and pepper egg sliders to taste
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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