The pumpkin kick continues! Thank goodness pumpkins aren’t just for Halloween and are perfect for Thanksgiving (and really, all of winter!), otherwise I would never get enough!
I used to make hummus often because once you have the ingredients (or maybe you’re someone that just normally has tahini in the house!), it’s really so easy and so tasty. The only drawback (although this is a positive as well), is that it doesn’t last as long as the store bought versions since there are no preservatives. Regardless, I’ve found it’s super easy to just whip up a small batch whenever you want it, and only keep for a few days!
In keeping with our fall pumpkin kick, I found this Pumpkin Hummus recipe and decided we needed to give it a go! One thing to point out, this recipe makes a metric ton of hummus. Unless you’re feeding a huge crowd, I recommend cutting it in half.
I was absolutely not disappointed – this hummus is amazing, and seriously so easy. For my foodies who like to take photos, it photographs beautifully, and honestly, no one will believe you when you tell them how quickly you were able to make this!
Go get your hummus on! And stay tuned….. this hummus will be featured in my next post’s recipe as well.
You can find the full recipe here.
Ok, ok, so in an effort to get rid of our Halloween pumpkin, we made Short Rib & Pumpkin Chili, but then we were left still with extra pumpkin. And I can’t stand throwing food away, so threw on a quick soup to simmer while the chili was cooking!
This season, second to chili, soup is my favorite thing to make. With about a half pumpkin left, we made Curried Pumpkin & Sweet Potato Soup, throwing in a little bit of everything (I also threw in some carrots, while we were going with the orange theme!).
Super easy, super quick, soup is the best. And honestly if you have a little of anything left in the fridge, throw it on in! I especially love the curry flavor of this soup — it really warms it up, and honestly I think it gets better the next day after it has had time to rest and soak up all of the flavors.
You can find the full recipe here.
RIP Halloween decorations (yes, I still had a pumpkin in my house!). Lucky for me, we never carved it, and I made sure to buy a baking pumpkin so I could make something out of it when the holiday was over 🙂
This weekend was Mission: Get Rid of the Pumpkin, so when I found this Short Rib & Pumpkin Chili, I knew I was a goner!
The chili was phenomenal, but I would say that it really ended up being incredibly meat heavy, and there are some ratio changes that I would recommend, and personally, I will make myself, the next time that I cook this recipe. In the hopes of helping you before then, here are my suggestions:
- Reduce the amount of meat. The recipe calls for 5 lbs. of short ribs (bone in), but I would reduce this to 3 1/2 or 4 lbs. The end product chili was approximately 80 percent meat, if not more, which for me is just a bit higher than I want it to be.
- Increase the liquid, especially water / stock. The chili did not have nearly enough liquid, and as mentioned, was pretty much a bowl of meat. It didn’t burn, and I think the recipe as written does work but for me, I would more liquid to help cut a bit of the richness of the meat and spread it out. Granted, it was incredibly tasty meat, but for me to consider this a chili, there needs to be a lot more liquid.
- To note: the beer is good as welll, but I wouldn’t increase only the beer, as that is very rich as well and the final chili ends up being quite rich. A weaker beer like a Bud Light might even be better.
- Increase the amount of pumpkin and beans. Similar to the above, the final product was so short rib-heavy, I would have loved to have a little more of the other ingredients, with more black beans, and certainly more pumpkin (you could nearly double it).
I will admit that I perhaps cooked mine a little long, although followed the recipe. The pumpkin and black beans were a little bit on the overcooked / overly soft side, but all in all, the main goal was to make sure the meat was really fall apart tender, and it was (and it tasted amazing).
It was probably the most spiced (not hot spicy, but complex spicy) chili that I’ve ever made, but I really enjoyed it and I would certainly make it again, with the modifications above!
You can find the full recipe here. Let me know what you think!
So I mentioned in my last post that I bought a pumpkin…. it was the first day of fall, what was I supposed to do?! The grocery store has been teasing me with pumpkins for the last two weeks and I finally caved.
Also, this is one of those things where I know I’m turning into my parents (you know that insurance commercial? Yea, it’s a little bit like that). On any given fall weekend, my dad would be cooking down a pumpkin, baking bread, and likely making applesauce or chili all in the same day like it is nothing. I can’t say I’ve ever wanted to cook down a pumpkin before, but here we are!
It’s incredibly easy and I promise anyone can do it. There are several ways to do this, but I chose the boiling method:
Before you start: make sure you buy a pie pumpkin! Do not buy a large carving pumpkin, as those are too tough and stringy for cooking and baking. Smaller is better too, so choose a small – medium sized pie pumpkin for your cooking.
- Set a pot of water to boil.
- Remove the stem and cut the pumpkin in half. You really can’t go wrong here, so have at it however you like. I cut mine like the picture below.
- Scoop out the seeds and strings. Keep the seeds if you like, and discard the strings. I kept my seeds and will share those in a future post!
- Cut the pumpkin into manageable chunks so you can peel and then cube them
- Boil the pumpkin for approximately 20 minutes, or until tender.
- Drain and then mash or puree the pumpkin. I used a hand-held immersion blender, and then put the mash into my full size blender to make it even smoother. If you’re going for a supremely smooth pumpkin puree, you can also strain it after this step.
- CRUCIAL STEP: The directions I was following left this one out (let me just say, my pumpkin made limp **** waffles. Gross.) but my Dad filled me in after the fact. You need to drain the pumpkin to remove some of the water. The pumpkin is very watery naturally and will add too much liquid to your recipes. Line a strainer with a kitchen towel and fill with the pumpkin. You can either squeeze out the liquid or let it sit and drain naturally. You don’t want this to be completely dried out, but remove enough water that the pumpkin stands on its own (sort of how egg whites stand) rather than pooling out in a bowl.
I can’t say enough how easy this was and it is soooo tasty and honestly so sweet! I didn’t know to drain the pumpkin and used too-watery pumpkin to make waffles that were so limp, I called Dad for the fix!
The medium sized pumpkin that I cooked down resulted in about 4 cups of puree. Granted, this was without draining, so I imagine that after draining, this would probably be more towards 3 cups. I used some immediately (said waffle fail) and then divided the rest into 1 cup baggies for the freezer!
Easy as pie 🙂 and there might be some in our future! Happy start of fall!