Sweet Potato White Bean Kale Soup

This is a great soup I had it the first time a few months ago and I smitten .It tasted so good that’s why I decided to make it.It is a good dish for the fall and winter seasons ,Keep you warm when the weather is cold.By the way did I say it has a spicy zing .This soup is good for vegetarians,vegans and people who have gluten allergies .So its very healthy that’s why I love it so much.It’s easy to make and it is accompanied with Parmesean Garlic Bread Croutons that recipe will be another page .I hope you enjoy this recipe.

Ingredients:

2 cups chopped kale ( lacinato and curly) 1 cup of each

1/2 cup of sweet potatoes – chopped

1 medium carrot- chopped

1 can cannellini beans (15 oz)

1/2 of  a small onion -chopped

1 large garlic clove -minced

1 medium tomato -chopped

1-1/2 cups chicken or vegetable broth

1 cup of water

1-1/2 tbsps  olive oil

1 tbsp butter

2 tsps Italian seasoning

1-1/2 tbsps fresh or dried parsley

1 sage leaf

1 sprig of rosemary

1/4 tsp sweet smoked paprika

1/4 tsp cayenne pepper

1-1/2 tsps kosher salt

1 tsp black pepper

Directions:

1.Heat oil in a medium pot over medium heat.

2. Add the garlic ,onions and saute , stir  for 3-4 mins or until translucent.

3. Now add in the kale ,tomatoes,carrots and beans.

4. Pour chicken broth and water  over the soup mixture.Now bring to a boil. Add in the spices and herbs .Stir thoroughly.

5. Boil on low for 15-20 minutes.Now add the sweet potatoes and cook for 10 minutes more.Last but not least add the cayenne pepper ,smoked paprika,salt,pepper and stir.

Voila!!! I hope you enjoy this soup

Spooky Halloween Chocolate Bark

 

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Happy Halloween to all of you ghouls out there.I have a treat that will sweeten  yo’ heart.Its something you can’t resist.Are you ready alrighty then it’s Chocolate Halloween Bark.It has all kinds of stuff in like cookies and candies  .This is easy, kid fun and friendly.I hope you have a sweet tooth I know I do. Halloween is just a stones throw and I am right and ready  in the spirit of it.This treat is just the start of my Halloweeny snack delights and will be having some  have fun cooking up scary dishes .

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Ingredients:

1 bag of white chocolate chips(melted)

1/4 cup milk chocolate chips(melted)

2 tsp vegetable oil

1/3 cup reeses pieces

4 mini butterfinger bars( cut in half

1/3 cup M&Ms

1/3 cup candy corn

5  mini  Reeses”s peanut butter cups( cut in half)

10 mini Oreo cookies(cut in half)

 

Directions:

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1. Line a pan with parchment paper or foil.

2.Put chocolate and oil in a  heat proof bowl and place over a  pot  of  simmering  water. Please don’t let water touch the bowl or the chocolate will seize up. 

3.Stir chocolate with a spoon or spatula until chocolate has  melted .

4.When chocolate has melted pour onto the sheet pan .

5. With a spatula spread chocolate to the thickness you like.

6. Now melt the milk chocolate chips and once melted drizzle over white chocolate .

7. Sprinkle the  cookies and candies all over the chocolate . 

8. Transfer pan to refrigerator and chill for 1 hour or overnight.

9.Now break into pieces and eat the bark right away or place into Halloween gift bags .

 

HAPPY FALL & HAPPY HALLOWEEN

 

 

 

 

 

 

 

Fresh Autumn Pumpkin Puree’

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Hey old man autumn  is back upon us again and now we can start cooking for the holidays .To start it off is our love for everything pumpkin from purees to bread.I just love autumn it is my favorite season because I love pumpkins the look,smell and taste.That’s why a few years I started making my own pumpkin puree because I was up for  the challenge to doing so.It was so easy to make  and it tasted better than the canned puree.I was so please by it I continued the tradition.Homemade pumpkin puree freezes well up to 1 yr. Have fun making the puree and Happy Fall!!!

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What you’ll need:

2 Sugar Pumpkins ( I had small ones about 1.5 lbs each)

Sharp Knife

Food Processor or Immersion Blender

Medium Bowls

Spoon for scooping out pulp and seeds

Deep casserole pan or Sheet pan

Aluminum Foil or Parchment Paper

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Let’s prep the pumpkin for roasting :0)

1. Wash and Dry pumpkins.

2.Break or cut stem off of pumpkins.

3.Cut pumpkin from top to bottom.

4.Take a spoon or scoop and scrape out the pulp and seeds.Put seeds and pulp in a bowl.

Pumpkins ready for roasting ,scooping and pureeing :0)

1. Lay the pumpkins face down on a foiled or parchment lined pan.Place pumpkins in a  350 degree oven and roast them for 60-90 minutes( Pending on the size of your pumpkins.)

2.Once the pumpkins are done roasting take them out and let them cool for a bit about 10- 15 minutes.

3.Now scrape out the pumpkin flesh and put it into a medium bowl  or food processor .( I used an immersion blender).

4.With your food processor or immersion blender puree the pumpkin until its smooth in texture.

For future seasonal use:

 

1. Scoop pumpkin puree into freezer bags. The puree will freeze well for up to 1yr.

Have fun making your seasonal holiday dishes and Happy Fall.

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Mini Bundt Pan Pumpkin Bread

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Now that its Fall and very close to Thanksgiving I am very much inspired by this time of year .My imagination always go through the roof.So in this post it may not be so creative but it shows I love pumpkin .I always love to bake I am very passionate about it.

I have been waiting forever to use my mini bundt pan.I finally came around  to it and I made this lovely and great tasting pumpkin bread in mini bundt pans .They are moist and a bit sticky so I hope they’ll stick to your ribs.I made these  with my homemade pureed pumpkin and I also  used my homemade pumpkin pie spice .What a difference homemade makes its so much better.It didn’t use any butter I used oil instead to make them moist. They are great for breakfast along side some coffee or tea .So I hope you enjoy!!!

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Ingredients:

2 cups flour

1 cup light brown sugar

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla

1 cup pumpkin puree

2 eggs at room temp.

1/2 cup milk

1/4 cup oil

 

Directions:

1. Preheat oven to 350 degrees

2.Grease and flour the mini bundt pans.

3.In medium or large bowl,add dry ingredients and whisk together ,set aside.

4.In another medium or large bowl ,put the wet ingredients together and mix with a whisk or hand mixer .Make sure not to over mix.

5.Add the dry ingredients to pumpkin mixture and mix with a spatula or whisk until thoroughly mixed.Make sure not to over mix.

6.Fill the mini bundt pans with the batter (only 1/3 full).

7.Place pan into oven and bake for 25-30 minutes or until a toothpick comes out clean.

8.Take mini breads out of the oven and let it cook for 10 minutes in pan.

9.Now invert them onto a baking rack and let cool for another 25-30 minutes.

10.While they are cooling you can make the glaze.

Pumpkin Spice Glaze Ingredients and Directions:

1/2 cup powdered sugar

1-1/2 tbsps milk

1/4 tsp pumpkin spice

Directions:

11.In a small bowl mix all of the ingredients thoroughly and set aside.

When mini bread is cool use a butter knife or a spatula  to spread the glaze on top and let drip  dry. Decorate them with any sprinkles and jimmies you may have.

12.Transfer to serving dish and enjoy!!

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Smokey Cajun Pumpkin Seeds

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I love what comes with fall the greatest thing about  it, is the food from Halloween to Thanksgiving.The pumpkins,apples , pies, cakes and  the fall spices its like heaven.My favorite out all of the fall staples is the pumpkin every fall I head down to the supermarkets and buy my pumpkins so I  make homemade puree’ , pumpkin seeds and desserts- yum .Speaking of pumpkin seeds I have a recipe for em’.They are Smokey Cajun Pumpkin Seeds and they are very crunchy and tasty.These are great for a snack at your Halloween party.This is fun to make with kids .

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Ingredients:

1 cup cleaned and dried pumpkin seeds

1-1/2 tsp olive oil

1/2 tsp Cajun spice

1/4 tsp smoked paprika

1/4 tsp salt

 

Directions:

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1.Preheat oven to 350 degrees and line a pan with parchment paper.

2.In a medium bowl add seeds,spices,salt and oil.Stir with a spoon until seeds are thoroughly coated.

3.Pour onto a sheet pan and spread in a single layer.

4.Place into oven and bake for 7-10 minutes or until seeds are are golden brown.

5. When done take out of oven and let cool for 20 minutes.

6.Transfer to serving dish or place into snack bags .

 

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Happy Fall and Happy Halloween!!