Pumpkin Season and Pumpkin Puree

When the humidity goes away and the first signs of the fall breeze start to blow through NC, a switch in my brain turns on and all I want is pumpkin pie, muffins, bread, granola, puree, seeds...pumpkin anything! And yes, it might be totally cliche and trendy to love pumpkin flavored dishes in the fall, but I...DON'T....CARE!!

If you know me, you know that I genuinely LOVE anything pumpkin. And if you don't know me, let me try and express how much...

I don't care how unhealthy it is, if it has pumpkin in it, I am going to devour it! 

A few years ago, the grocery stores in my area actually ran out of pumpkin puree at the beginning signs of Fall! I freaked out so much that I ordered multiple cans online just so I could have my pumpkin pie on Thanksgiving. A bit extreme, I agree, but that just goes to show how much I love, no, need pumpkin in my life! 

Last year, I tried making my own pumpkin puree to use for baking, oatmeal, or just mixing with ice cream or yogurt. Making your own puree, is a bit time consuming, but develops a whole added flavor level than canned puree. However, I always have a can on backup in the pantry! 

Here are some of my favorite pumpkin recipes that are perfect to make with the pumpkin puree.

Pumpkin Recipes

 - Pumpkin Walnut Granola from Everybody Likes Sandwiches

 - Pumpkin Ale Waffles from The Beeroness

 - Pumpkin and Feta Muffins from 101 Cookbooks

 - Silky Pumpkin Pie at Fosters Market in North Carolina (my go to pumpkin pie recipe)

 - Pumpkin butter from Oh She Glows

Homemade Pumpkin Puree 

Adapted from Oh She Glows
Makes: About 5 cups
Prep Time: 15 minutes
Cook Time: 40-50 minutes

1 (3-5 pound) Sugar Pie pumpkin (I usually do 2 at a time) 
Olive oil spray

Preheat the oven to 350F.

Using a sharp knife, slice the stem off of the pumpkins and cut in half. Take a metal spoon and scoop out all of the "guts" and seeds. The seeds can be reserved and roasted (great recipe here), but I don't usually do this.

Don't worry about the skin, this is best left on the halves since it will easily peel off after the pumpkin is cooked. Brush the inside of the pumpkin halves with a little bit of olive oil and lay (cut side down) on a foil-lined baking sheet.

Bake for 40 minutes at 350F. The pumpkin skin will turn darker and a fork will easily poke through the skin when it is finished. If you start with a larger pumpkin, then the cooking time will be longer. 

With a large spoon, scoop out the "meat" of the pumpkin, or just simply peel off the skin. Place the pumpkin into a food processor or blender (in batches if you have too much). Process or blend until you get a smooth, creamy, even texture. Store in the refrigerator for up to three weeks or store in the freezer for later in the season! 

I like to use my pumpkin puree in my morning yogurt and granola and for baking, like my mother-in-law's famous Pumpkin Bars! And with that....I leave you with this image:

Truffle Honey Mustard

Mustard every day

If there is one condiment that I can't live without, it is mustard. I will eat any kind, yellow, dijon, brown, honey, whole grain....love it! So when Ryan and I went out for dinner one night and ordered the soft pretzels with truffle honey mustard, my mouth about exploded with flavor-awesomeness!

I immediately took a picture with my phone and made a note to try to re-make this at home. I couldn't help myself, the next night I started playing around with the flavors to see if I could come up with my own version. After several tries (and many Hubby taste tests) the recipe came together. 

Initially I was thinking that I could use this as a salad dressing, but with a thicker texture, I decided that it would be better as a dipping sauce or condiment for a sandwich or wrap. 

I had it on a veggie burger wrap for lunch the next day and it was delicious! I added spinach, radishes and a bit of goat cheese as well. Yum!!!

Truffles

I should probably include a few comments about truffles and truffle oils since this is not an item normally found in kitchens, mostly because it is expensive. However, I've had the same little bottle of white truffle oil for about 3 years now. The flavor is very pungent, so very little is needed. 

Not to be confused with the chocolate kind, truffles are in the mushroom family and are cultivated in Europe, mostly Italy, France and Spain. There are two main types, white and black. The white has a more pungent flavor and the black is more earthy. I prefer the white truffle flavor. 

The most economical way to get the flavor of truffle at home is through an oil. Most truffle oils don't actually contain truffles in them though. They are artificially flavored to taste like it - little known fact! 

Regardless, I like the flavor of truffle oil and would highly recommend that you try it if you have never tasted it. I drizzle the oil on top of fritata's, like the Very Veggie Fritata or over salads in place of dressing. Also, it is a great finishing oil, but don't cook with it!

Truffle Honey Mustard

Prep Time: 10 minutes
4 tablespoon honey

4 tablespoon  whole grain mustard

1 tablespoon  truffle oil

3 tablespoon  olive oil

pinch of red pepper flakes

salt and pepper to taste

In a small bowl, mix all the ingredients together, except the salt and pepper, until well combined. Add salt and pepper to taste. Store in an air tight container and keeps in the refrigerator for several weeks.

Serving ideas:

• dip for chips or pretzels
• salad dressing
• condiment for sandwiches or breakfast wraps
• with scrambled eggs

Oregano Pesto

This is the third summer Ryan and I have been in our house, and every summer we add one more thing to our "garden." I put garden in quotes because it refers to pots on our back patio. We live in a town home, and are not allowed to dig into the ground, so we have to keep everything in pots. This pretty much limits us to growing herbs and some vegetables.

I love having my own little herb garden though! I cook with herbs all the time and even use them in cocktails. I add them to everything and think fresh herbs are so much better than dried! This is one of my favorite recipes to highlight all the fresh herbs from the garden, Zucchini Pie.

This year, we got a bit ahead of ourselves and decided to add SEVERAL new things - chives, spinach, oregano and a new kind of mint. I usually get herbs that are already potted and transfer them, and I always buy organic ones so I can start using them right away. Archer Lodge Herb Farm is my favorite spot at the Raleigh Farmer's Market to pick some up. I am waiting patiently for them to get parsley and tarragon so I can add to my collection!

Since the weather has been warm and we've had random rain showers, the herbs are growing like crazy!! I usually bring in a bunch to work and hand out so I don't have to throw them away. But another great solution is to make pesto! 

Most people think of pesto with basil, which is usually true. But why not take the same concept and apply it to other herbs that are growing rampant in our garden. Oregano was one that I need to use up and fast! I have included a recipe for oregano pesto below, but this has a bite to it - be forewarned! 

For a good basic basil pesto, head over to Heidi's site on 101 cookbooks for an authentic Italian recipe (here is a hint, it is all in the technique).

Oregano Pesto

Prep Time: 10 minutes

2 cups packed fresh oregano leaves

1/2 cup packed fresh basil leaves

1/3 cup hazelnuts, toasted

1/2 cup shredded Manchego cheese

2 small cloves of garlic, roughly chopped
1/2 teaspoon salt

1/4 teaspoon  black pepper

1/2 olive oil (plus more per taste)

1/4 teaspoon lemon juice

Here is the easy part - put everything into a food processor and start blending it all together until you get a well combined pesto. Add in more salt and pepper to desired taste and lemon juice to prevent the pesto from turning brown. Keep this in an airtight container in the refrigerator for up to 3 weeks.

Quick and Easy Appetizer

On really nice afternoons, Ryan and I like to enjoy a cocktail and appetizers on our back porch. Since the weather can get REALLY hot and humid in NC, we take advantage of the 70 and 80 degree days as much as possible. Both of us have indoor jobs, so the extra Vitamin D really helps!

Gravy, and Golf, and Guns! Oh My!

There is nothing better than enjoying a beautiful, fun- and food-filled weekend with family. Ryan and I went to the mountains to celebrate Father's Day and did just that with the "Old Man!!" 

Dad is pretty easy to cook for, the greasier, the better! One of his favorite greasy treats was from my grandmother's kitchen. So, it was time for me to finally learn how to make my Mimi's famous sausage gravy. Here is a sneak peak at breakfast, but first a little golfing and gun action!

Spicy Pimento Cheese

Pimento Cheese! If you are one of my Southern readers, then you know the goodness that comes from the combination of cheese and pimentos. And if you are not from the South, well, then branch out!

I introduced my Hubby to pimento cheese when we first started dating 8 years ago, and he was hooked! He has officially claimed my latest batch as "the BEST pimento cheese I have ever made!" (quite a compliment I must say)

Along with the curry egg salad recipe, this is one of his frequently requested dishes! He puts it on everything...crackers, eggs, potatoes, sandwiches. I have even seen him eating it straight from the container with a spoon.

What is the key to a good pimento cheese, you ask?

Well, let's think about that carefully....THE CHEESE. You must start with good cheese. And no, Velveta does NOT count! I think the best combination is a sharp white cheddar (preferably Vermont or New Zealand) and a Gruyere/Swiss mixture I get from Trader Joe's. If you want to splurge, you can just do Gruyere, but it is expensive.

In my opinion, this is the best pimento cheese recipe out there, but I might be a little biased. Ryan definitely agrees with me! I will be the first to admit that this is not the healthiest dish on my site. However, it is certainly a lot healthier than the version that you buy in the grocery store. I am using less mayonnaise and a lighter version. I am also using a harder cheese, which has less saturated fat than a softer cheddar. And finally, there are such bold flavors in the recipe, that a serving is less than usual (although it is hard to resist)!

Spicy Pimento Cheese

Yields: 4 1/2 cups
Prep Time: 5 minutes

2 cups shredded white cheddar cheese (Cabot preferred)
2 cups shredded Gruyere cheese (I use the Swiss and Gruyere mix from Trader Joe's)
1/3 cup lite mayonnaise
1/3 cup lite sour cream
3 jalapenos, seeds removed and finely chopped
4 tablespoons fresh chives, chopped
1 (4 ounce) jar of pimentos 
1/4 teaspoon cayenne pepper
1/4 teaspoon celery salt

Mix everything in a large bowl until well combined. Adjust the spices to taste. Store in an airtight container for up to two weeks (if it lasts that long)!!

*Only add two jalapenos for a more mild pimento cheese.

Roasted Grapes Two Ways

How many times in your life have you had red grapes? Yes, they go great on a cheese plate, or as a quick snack, or even a healthy frozen treat, but have you ever thought about roasting them??

Well, I am here to tell you...do it! It is a wonderful, sweet, yet savory surprise. I am going to share both an appetizer and vegetable side dish that both include roasted red grapes. 

My friend Meg and I started chatting about yummy dishes we could make for our girls weekend. We both had seen this recipe on Pinterest for a baked sweet potato topped with goat cheese and roasted grapes. Meg had not ever had roasted grapes before, but was willing to try! I had roasted grapes several times, but only as a tapenade for appetizers. We both LOVE sweet potatoes and were determined to try the recipe. 

Mango and Black Bean Salsa

Sometimes the best recipes come together when you least expect it. This is exactly what happened to me on a cloudy Saturday afternoon while visiting my parents. After an unsuccessful trip to the Farmer's Market (the produce wasn't quite ready in the colder climate of Boone), I headed to the local grocery store to get some inspiration for lunch. The mangos caught my eye while perusing the produce section. My mom listed some of the ingredients she had at the house already and the inspiration wheels started churning!

I grabbed the mango and figured out the rest at home. After 30 minutes, we had a yummy sweet and spicy mango salsa that was fantastic!

I put this salsa on top of a salad with avocados and crumbled Black Bean and Quinoa flavored tortilla chips from Trader Joe's! A little drizzle of olive oil, the salad didn't even need dressing!

However, there are a million other ways to serve the salsa:

Homemade Blackening Rub

Oh Monday, a day for cleansing after a food and drink-filled weekend. For many of you, I am sure there was Mexican cuisine, tequila and Corona involved in the weekend. Unfortunately for Ryan and I, we spent most of Cinco de Mayo in the Detroit airport. At least we managed to have a little fun still.

Since I wasn't home during the weekend, I don't have a Cinco de Mayo recipe to share with you, but I do want to share one of my favorite spices. 

I actually have a separate pantry for spices in my kitchen, mostly because I have too many!! I love cooking with herbs and spices. I love buying them even more! I organized the spices alphabetically at one point, but unfortunately, that did not last very long. So usually it takes me a few minutes to find what I need. There are a handful of spices I can't live without that are always front and center. Such as:

Better Butter

Ryan and I LOVE butter. One could say I have always had a liking for the creamy stuff because when I was young, my mom would catch me eating it straight from the fridge! Even though I am a healthy cook, I actually cook with butter often. However, when I use it, I use REAL butter. Please don't ever substitute margarine! It might be lower in saturated fat and cholesterol, but it not naturally derived! If you are curious about it, here is a great post.

When people think of butter, usually toast or bread comes to mind. Unfortunately, butter isn't always the healthiest condiment, so I would like to share some substitutes that Ryan and I often turn to for toast or bread toppings.