We’ve been Boo-ed!!!
Last night right after dinner, the doorbell rang. Here is what was left sitting at our doorstep. I have no idea who left this sweet gift, but it sure made B & M happy! In fact it made their night! We love surprises!!
This past weekend was great! It was filled with soccer, and a few fun events, including a super fun and crazy Halloween party. I had time to try out a few new recipes that I thought I would share with you! I brought this Pumpkin Hummus recipe to the Halloween Party along with some cinnamon sugar pita chips. It was like eating pumpkin pie filling with crunchy sweet chips! Yum!
PUMPKIN HUMMUS RECIPE:
For the hummus:
1 Cup Reduced-sodium Chickpeas, de-skinned
¾ Cup Canned pumpkin
¼ Cup Maple syrup
2 tsp Pumpkin pie spice
2 tsp Coconut oil, melted + additional for drizzling, if desired.
To de-skin the chickpeas:
Drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off. Repeat with remaining chickpeas
Add the chickpeas, pumpkin, maple syrup, pumpkin pie spice and 2 tsps of coconut oil into a small food processor and process until smooth. You may need to stop the processor and scrape down the sides every so often to get everything smooth and mixed, depending on how strong your processor is. Mine took a good 5 to 6 minutes of blending.
Drizzle the hummus with additional melted coconut oil, if desired, and DEVOUR with the chips!
*This measurement is after taking the skin off. If you measure out before, it will be less than ½ a cup once the skins are removed.
*I doubled this recipe to have enough to share at the party.
The weather has finally begun to start cooling down a bit. I was in the mood for soup with good crusty bread last night, total comfort food! I came across this recipe, and decided to make it for Sunday night dinner. It was every thing I had hoped for.:)
CREAMY CHICKEN SOUP:
FOR THE ROUX (to thicken soup…this is made first):
4 T flour
2 T olive oil
2 T butter – unsalted
****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
2 T butter – unsalted
2 T olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (opt)
1 sweet yellow onion – diced
4 cups chicken stock or broth (or a combo) – low salt or unsalted
3½ cups milk
2 T chicken base granules
1/2 T fresh cracked pepper
1 T dried parsley or 2 T fresh parsley
3 bay leaves
1½ tsp. Herbs of Provence
½ teaspoon turmeric
¼ t garlic powder or 1 t. chopped garlic
3 cups rotisserie chicken – cubed or shredded and cooked
¼ cup white wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls
start by making the roux (directions above)
chop the vegetables and set aside until ready to saute.
In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
Add all other ingredients including the roux, stir well.
bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
stir frequently – the soup is milk-based and can burn easily.
before ready to serve, take out the bay leaves
pour into bowls and sprinkle with shredded gruyere cheese
You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
this soup freezes VERY well
serve with french baguette or other crusty bread