Pumpkin Chocolate Chip Granola Bars

I still have some pumpkin puree left even after making Pumpkin Mousse Pie, Pumpkin Oatmeal, and Pumpkin Pancakes. We are currently out of granola bars, therefore what is a mother to do, but make her own, right? Dare I say Pumpkin Granola Bars....wait how about Pumpkin Chocolate Chip Granola Bars?

I found a delightful recipe for Pumpkin Chocolate Chip Granola Bars and had to give it a try. Let's just say these granola bars are going to go fast. Now why did I not think ahead and double the recipe. I guess I will be making more this weekend.

Enjoy!

(This is what it looked like before they entered the oven)

Israeli Couscous with Tomato, Spinach and Pine nuts

As I was putting my menu plan together for the week I came across a vegetarian recipe in the new October All You magazine and thought it would work perfect for our vegetarian nights.

The recipe was called Red Quinoa Pilaf with Tomato, Spinach and Pine Nuts. I had all the ingredients for this recipe except quinoa, so I included it on my grocery list and set out to get it. Much to my surprise quinoa was quite expense, $4.99 a box, leaving me no choice, but to find a replacement. I decided to purchase Israeli couscous instead because it was only $0.99 a bag and it seemed like an obvious substitute.

Therefore, I have renamed this recipe and made a couple of other changes and I will list them below. I hope you enjoy!

Israeli Couscous with Tomato, Spinach, and Pine Nuts

Ingredients:

1 cup of Israeli Couscous
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic
2 large tomatoes, diced (I used one large and 10 grape tomatoes chopped)
3 cups of vegetable broth
Salt and pepper
1/2 cup pine nuts
1 cup fresh baby spinach, chopped
Feta cheese (optional)

Heat one tbsp of olive oil in a skillet and add couscous. Heat until couscous is golden brown. Remove from skillet and set aside.

Add another tbsp of olive oil to the skillet. Add onions and saute until translucent. Add garlic and cook an additional 30 seconds.

Add tomatoes and vegetable broth to the skillet and bring to a boil. Once it reaches a boil, carefully transfer to crock pot. Add couscous and salt and pepper.

(I know we desperately need a new camera)

Cover and cook on low until the liquid is almost all absorbed about 2 hours. If it becomes too dry add more stock.

Place pine nuts in a small skillet over medium heat and toast until light golden brown. You must turn and shake these constantly to prevent burning. Transfer to a bowl.

In the minutes of cooking add spinach and pine nuts to crock pot. Once spinach is wilted, transfer to individual bowls and serve. Add salt and pepper to taste.

I also added a sprinkle of feta cheese on top of each for even more flavor and served with a side salad.

Pumpkin Mousse Pie

It's fall and I have an incredible craving for pumpkin. I have always wanted to cook my own pumpkins and have fresh pumpkin for a variety of recipes. Well, this year I decided to do just that.

I cooked two whole small pumpkins in the oven brushed with olive oil for about 60 mins. at 400°. I let them cool and then cut them open to retrieve the pulp and pumpkin seeds. I washed the pulp away from the seeds, coated them with olive oil and a couple dashes of salt, and roasted for a few mins in the 400° oven.

I then removed the flesh of the pumpkin and decided to make some pumpkin recipes. First I started with a simple and super delicious family favorite dessert. I made this dessert last year for Thanksgiving and it was a complete hit. As you can see by the picture we only have a little over a slice left and I just made this last night.

Pumpkin Mousse Pie

Ingredients:

1 1/4 Cup cold fat-free milk
1 Package vanilla flavor instant pudding or sugar-free vanilla pudding mix
1 Tbsp pumpkin pie spice (here is a recipe for pumpkin pie spice mix)
1 Cup fresh or canned pumpkin
1 Tub whipped topping or sugar-free whipped topping
1 Graham cracker reduced fat pie crust or homemade

In a large bowl beat milk, pudding mix, and spice with a wire whisk for about 2 mins. Whisk in the pumpkin. Fold half of the whipped topping into the mix.

Spread into pie crust and top with remaining whipped topping.

Refrigerate for 2 or more hours. Must be stored in the refrigerator.

What is your favorite way to use pumpkin? I would love to have your feedback.

**Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.

Vegetable Soup with Pinto Beans

Last night's dinner was not entirely a success. My intentions were to make a delightful, wholesome Vegetable Soup. Look at all those fresh, yummy ingredients.

Well, I purchased a bucket of dried pinto beans from a co-op last week and really wanted to use them in this soup to make it spectacular. When I mean a bucket, I mean 45 pounds of beans.

I soaked the beans overnight and decided to add them to my soup to cook all day. Well, needless to say the soup was delicious, but the beans were not soft.

Next time I will remember to cook the beans by themselves before putting into anything else.

I cooked the soup in the crock pot for about 4 hours, so this is another great crock pot meal. If you do not have dried beans, I think canned beans would work just fine. My plan is to "can" some of the beans I purchased so that they are ready to use immediately next time, without all the extra fuss.

Vegetable Soup with Pinto Beans

Ingredients:

2 Tbsp olive oil
1 Medium onion, chopped
1 Carrot, chopped
1 Celery, chopped
4 Cloves garlic, minced
2 Red Potatoes
1 Cup Fresh or Frozen Green Beans
3 Cups diced tomatoes
1 Cup or more fresh or frozen corn
2 Cups semi to fully cooked pinto beans or you can use canned
3 Cups Vegetable or Chicken Broth (I used a combination) - My broth came from the Chicken Pastry recipe before I added the pastry
1/4 Tsp thyme
1/4 Italian seasoning
1 Bay leaf
2 Tsp salt (if you use canned tomatoes you may want to decrease the salt)
1 Tsp black pepper

Heat olive oil in pot. Add onions and celery and saute until translucent. Add garlic and cook for an additional 30 seconds.

Add all the remaining vegetables except the corn and tomatoes. Add the thyme, Italian seasoning, salt and pepper. Saute for a couple of minutes. You are not trying to cook the vegetables completely here just get the flavors to mix and to saute a little.

Transfer vegetables to crock pot and add tomatoes, corn, broth, bay leaf and beans.

Cook for about 4 hours on high or 8 hours on low. Remove bay leaf and serve in individual bowls topped with grated parmesan cheese and more salt and pepper if desired.

This soup is perfect for fall!

*You can also cook on the stove instead of the crock pot at a simmer until potatoes are tender.

Chocolate Avocado Mousse

While eating my salad with avocado for lunch today, it just came to me that I have yet to post the creamy and oh so delicious Chocolate Avocado Mousse recipe that is a family favorite.

For all those people out there that do not like avocado, please keep reading. My mother absolutely dislikes avocado (texture and taste), but she LOVED this avocado mousse. If your kids do not like avocado, just try this recipe and I am pretty sure they will change their minds.

Here are my changes:

Chocolate Avocado Mousse

Ingredients:

4 oz Semisweet chocolate
1 Tbsp water
2 Avocados
2 Tbsp cocoa
2 Tbsp pure maple syrup
2 Tbs honey
Pinch of salt
1/4 cup natural peanut butter

Place chocolate and water in a microwave safe bowl and microwave for 30 seconds. Stir chocolate and continue to cook in microwave until chocolate has melted completely.

Place avocados in food processor and pulse. Add cocoa, maple syrup, honey, salt and chocolate, process. Once ingredients are combined add peanut butter and continue to pulse until completely combined.

Serve in individual bowls and enjoy!

*This treat is very rich so a little goes a long way

Chicken Pastry

My husband is an amazing cook. He is the type who does not follow recipes or measure ingredients, just naturally talented. Well, I have been trying to get approximate measurements for his hearty Chicken Pastry for years. Several friends have requested this recipe and I think I now have it all ready to post.

Let me just explain the difference in pastry and dumplings. The "pastry" in chicken pastry is basically dumplings that have been rolled flat, thin and cut into strips. Dumplings are thicker, dough-like and formed into a ball shape.

My husband is from Pennsylvania and traditionally they make dumplings instead of pastry for this type of stew. However, after tasting my mom's fantastic Chicken Pastry he decided to come up with one all his own using pastry instead of dumplings.

Chicken Pastry

1 Whole Chicken 3 1/2 - 5 lbs (this depends on how much you would like to make)
1 Medium onion, chopped
3 Celery Stalks, chopped (save celery leaves for more flavor)
1 Large carrot, chopped
1 Tsp thyme leaves
2 Tbsp salt
1/2 Tbsp pepper
1 Bay leaf
1 Clove garlic minced - optional (I have cooked it without the garlic and it is still fantastic)
1/2 box of Anne's frozen flat pastry strips or homemade

Remove and discard giblets from chicken. You can use them if you like, but I usually toss them out. Wash chicken. Place chicken, onion, celery, and carrots in a large stockpot. Add enough water to cover chicken.

Add thyme, salt, pepper, bay leaf and garlic and bring to a boil. Once it reaches a boil began to simmer it (light boil) for about 45 mins. Give the chicken leg a little pull and if it separates from the meat it is done.

Remove pot from stove and place chicken on a large cutting board to cool.

Remove pastry from freezer. Bring stock back to a boil and add pastry 4-5 at a time (Use about 1/2 of the box of pastry). Remember the pastry will expand.

Boil for about 8-10 mins, stirring constantly to prevent sticking.

Add chicken back to the pot and boil for additional 2 minutes.

Remove pot from heat and cover. Let the stew rest for 30 mins and then serve.

This recipe pairs well with Honey Cornbread Muffins.

*You can substitute rice instead of pastry if you like

Healthy Taco Salad

When looking for new recipes whether on the internet, in cookbooks or magazines, I always find myself gravitating toward Mexican style foods. Maybe it is because these types of recipes seem to be so flavorful or because they go over well at our house. If you find yourself longing for Mexican cuisine, but want to stay on the healthier side than you will love this Taco Salad recipe.

If you eliminate the beef in this recipe you could make it vegetarian instead.

Healthy Taco Salad

Ingredients:

1 lb 93/7 lean ground beef or ground turkey
1/2 onion + more if you would like some on top for serving
1 tsp garlic
3 tsp taco seasoning
8-10 oz yellow corn
14.5 oz can pinto beans or black beans
4-6 tbsp salsa
Salt and pepper as desired
Tortilla chips (homemade or storebought)
2 cups of shredded romaine or spinach lettuce
1 cup of tomatoes, diced
Shredded cheddar or monterey jack
Fat free sour cream
Guacamole or avocado spread

Brown ground beef with onions on medium heat. Add garlic when beef is almost brown.

Add taco seasoning, corn, pinto beans and salsa. If desired add salt and pepper. Simmer for about 15 mins.

Serve in bowls on top of tortilla chips with tomatoes, cheese, lettuce, sour cream and guacamole.

My husband and I also toss a few jalapenos on top because we like it a little spicy.