Dinner, Poultry, Stew

Chipotle Butternut Squash Chilli

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Need a new idea for using up leftover squash from all those holiday meals?  Try this chilli, a meatless meal that will leave even the biggest meat eaters satisfied.  Spicy an belly-warming, a sure hit !

Ingredients:

2tbsp of olive oil

1lb of chopped butternut squash

2 tsp of minced garlic

1 medium onions diced

1, 14 oz can of black beans, risned

2 tbsp. of tomato paste

1 tbsp. of cumin

1/2 of 1 7oz can of chipotle peppers in adobo

3 cups of chicken stock or vegetable stock

1/2 tbsp of dried oregano

2tbsp of honey and 2tbsp of lime juice

salt and pepper to taste

Method:

Heat oil in a pot and cook onions, garlic, tomato paste, peppers and cumin till onions wilt and soften.

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Add beans and squash and sauté till softened.

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Add chicken stock and dried oregano.

Simmer on medium low heat till the stew thickens-about 20-30mins.

Adjust seasoning and then stir in lime juice and honey–this will cut the heat of the peppers.

Serve hot with tortilla chips, sour cream and avocado slices.

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Breakfast, Brunch

Pumpkin Apple Breakfast Cups

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This a gluten free, healthy breakfast that has all the flavors of fall.  I made this recipe mostly to clear out my pantry and it turned out really well.  So if you want to clean out the bottom of cereal box and use up the last of pumpkin puree–this is a good go to recipe.  The best part, it tastes like dessert, but it is a healthy breakfast.
So here we go.

Mix 3 eggs, 1/2 cup pumpkin puree, 1/4cup apple butter or applesauce, 1/4 cup almond milk and mix thoroughly –till smooth.

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Fold in 1.5 cups of rice chex cereal and 1/8 cups of dried cranberries.  Add a dash of pumpkin pie spice (or just plain cinnamon) and 1/8 cup of honey or agave.

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Pour into greases ramekins and bake for 40 min in a water bath at 350F.  The top will turn brown and the custard will release from the side of the ramekins.  the custard should spring back to touch.  Its is done !

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Serve warm or even piping hot with maple syrup !

Enjoy !

Lunch, Poultry, Quick Dinner

Chicken, Apple and Sage Patties with Homemade Cranberry Sauce

I will not take credit for coming up with these recipes.  I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes.  Also,  you could use thanksgiving leftovers to make these recipes as well.

For the Cranberry Sauce:

Ingredients

  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

Directions:

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

1  tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1.  Heat the olive oil in a medium skillet.  Add the onion and sauté several minutes, until soft.  Add the apples and continue to cook until they just begin to soften.  In a large bowl, combine the onion-apple mixture with the remaining ingredients.


2.  Using your hands, form the mixture into 10 small patties.

3.  Preheat oven to 375F.  Brush patties with oil and bake till golden brown and cooked through, about 30 mins.

Serve warm with the cranberry sauce.  This can be made into a sandwich too !