Pumpkin Muffins

Those who have been following my post, know that I have quite a few muffin recipes.    And you know for prior posts that I grow my own pumpkins and use the pumpkin puree in many recipes.  Now that fall is upon us, and pumpkin flavor is everywhere - I thought I would share my easy to make pumpkin muffins.  Everyone loves these, and my great granddaughter, (she's 8), gets so excited when she gets to help make them.  That's how easy they are to make, (no mixer required).  And she begs to lick the spoon and the bowl, (much to my protests).  Here's how I make mine;

You will need:
1 1/2 cup flour
1 teas. baking powder
1 cup pumpkin puree
1/3 cup vegetable oil
2 eggs
1 teas. pumpkin pie spice
1 1/4 cup sugar
1/2 teas. baking soda
1/2 teas salt
For the streusel topping:
1/2 Tabs. sugar
1/2 teas. cinnamon

Preheat the oven to 350 degrees

Line a muffin tin with liners, and spray the liners with baking spray.  (My little one loves to do this job for me).

Note:  you can also omit the liners and just spray the muffin tin.

In a large bowl, sift together the flour and baking powder.  Make sure to mix the items together well. 

(I give this chore to my little one.  Just hand them a fork and let them stir it up well).

Measure the oil and add the eggs.  Then whisk well together.

In a medium bowl whisk together the sugar, baking soda, pumpkin pie spice, and salt. 

(again, another job the little one can do with a fork).

Add in the oil and egg mixture, and stir in.

Add in the pumpkin, and stir in until smooth.

 Pour the pumpkin mixture into the flour and stir just until the flour is combined.  Don't over mix.

Spoon into the muffin tin.

In a small bowl combine the streusel toppings, (1 Tabs. sugar and 1 teas. cinnamon), and mix well.

Spoon over the top of the muffins.

The more topping, the better my grand kids and great granddaughter like them.

Bake in the oven for 25 to 30 minutes until the muffins are done, (a toothpick inserted comes out clean).

Let the muffins cool on a wire rack for 10 minutes before removing from muffin tin.

And enjoy.

I like to have one for breakfast.  But, the rest of the family eat these all day long.  And because we grow our own pumpkin and keep the pumpkin puree in the freezer ready to cook with, we can enjoy these year round.

Grab some pumpkin puree and give these a try.

Enjoy!

Poblano Peppers stuffed with Black Beans and Couscous

You've seen poblano peppers stuffed with lots of cheese, and sometimes meat.  But how about a healthier version?  I had some leftover couscous, 3 poblano peppers, and a few other little items in the refrigeration, and within an hour I had dinner.  Let me show you how easy, feeds 3 to 6 people, (depending or whether it's a main dish or a side dish), and it's delicious.

You will need:
3 poblano peppers
1/4 cup diced onions
1 teas. minced garlic
2 teas. ground cumin
1 1/2 cups cooked couscous
1 cup black beans
1/4 cup crushed tomatoes
1 lime
3 Tabs. cilantro leaves
1/2 cup shredded Mexican blend cheese

Pre-heat the broiler, (low setting).  Wash, and slice the peppers in half.  Remove the seeds and membranes.  This is not a spicy dish, so don't worry about leaving a few seeds.

Arrange the peppers on a sheet pan, lined with parchment paper.  Broil both sides of the peppers until the skin begins to brown and the skin starts to blister.

Remove from broiler and allow to cool.

Over medium heat, add 1 teaspoon of oil.  Add the onion and garlic.  Cook, stirring frequently until translucent and fragrant, (about 1 minute).

Make sure to add salt and pepper, about 1 teaspoon each.

Add the crushed tomatoes.

Add the couscous.

Add the ground cumin.

Drain, rinse and add the black beans.  Stir to combine.

Wash and cut the lime in half and squeeze the juice from 1/2 over the stuffing mixture.

Add in the cilantro.  Stir well  Taste and adjust seasoning.  Adding more salt and pepper to taste.  Continue cooking for another 3 or 4 minutes.

Divide the stuffing mixture between the pepper halves.

Top each stuffed pepper with cheese.

Return to broiler, (on highest setting), and broil for about 1 to 2 minutes, while cheese melts.  Watch carefully to avoid scorching.

Remove from oven and add a few fresh cilantro leaves on top.

Note:  Another delicious topping is to make a quick cilantro lime cream sauce:  In a blender add 1/2 cup sour cream, juice from remaining lime,  and 1 or 2 Tabs. cilantro leaves.  Blend until smooth.  Add salt to taste.  Drizzle over peppers.

And that quick you have great stuffed pepper.

I've made these several times for my family.  And they go very quickly.  It's healthier than all the cheese filled, deep fried traditional version.  But delicious.

Give these a try.

Enjoy!

Chicken Enchilada Soup

At our house, we love a good chicken enchilada soup, and a soup that's hearty and fast is even better.  This is my recipe for a very good chicken enchilada soup, and it makes a big pot of soup to feed the whole family.

You will need:
2 Tabs. oil
1 cup diced onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1 1/2 cup diced tomatoes
1 4-ounce can of diced green chilies
3 cups chicken broth
1 cup red enchilada sauce
2 cups shredded chicken
1 Tabs. fresh lime juice
1/2 teas. ground cumin
1 14-ounce can black beans
1 cup corn
2 cups shredded cheddar jack cheese
plus items of choice for garnish: diced avocado, diced tomato, tortilla strips, sour cream, more cheese.

In a large, heavy pot, over medium-high heat, heat oil.  Add the onions and cook until translucent, (about 5 minutes).

Add the garlic and chopped cilantro.  Cook for another 1 - 2 minutes, make sure not to burn the garlic.

Add the chicken broth.

I am using my homemade broth.  You can use canned broth, or whatever type you choose.

Add the chopped chilies.

Add the chopped tomatoes.

I am using my canned tomatoes from my garden, but you can use canned tomatoes, (about a 14 ounce can).

Add the red enchilada sauce.

I am using a canned sauce, (for convenience), it is a 10-ounce size.  You can use homemade, (I usually make enchilada sauce).

Give everything a good stir.

Add a generous amount of black pepper (about 1 tablespoon).

 Add salt also, (about 1 tablespoon).

Stir again, and taste for seasoning.  Does it need a little more?  If so, add.  But don't overdo it.  We will be adding more later.

Simmer for 15 to 20 minutes, with a lid on the pot.

Add the shredded chicken.

Add the corn.


You can use fresh or frozen corn.  I am using frozen corn from our garden.  Feel free to use whatever you have.

Drain and rinse the black beans.  Add the beans.

You can even cook dry beans, remove 1 1/2 cups of the beans, rinse them off and use them for the soup.

Add the ground cumin.

Add the fresh lime juice.

Stir well.  Taste for seasoning.  Does it need any additional salt or pepper?  If so add it now.  Cook for another 10 to 15 minutes.

Add the shredded cheese.   Turn off the heat.

Your soup is now ready to serve.

Ladle it up in bowls and top with your favorite topping.

This summer, we discovered crispy roasted hatch chili chips.  Now, instead of tortilla chips, (or anything else), we add these to our chicken enchilada soup and our chili.  They are a delicious addition.  Add there's no heat to them.  If you can find them in your store, give them a try.  They are Fresh Gourmet Crispy Hatch Chilies.

A few chile chips on top and the bowl of soup is ready for supper.

Oh, Boy - does that every taste good.  And on a chilly fall evening, it's just the thing.

Give this recipe a try.  I think you'll enjoy it.


Enjoy!

Brown Sugar and Honey Glazed Pork Loin Roast with Vegetables

Over the years, I've learned to watch the sales cycles that our local stores run.  Usually every 4 months they cycle items,  (chicken 1st month, beef 2nd month, fish 3rd month, pork 4th month, chicken 5th month, beef 6th month, and etc.).  Last week the local store was running a special on boneless pork loin, 99 cents per pound.  I found a 8.6 pound bag, marked down from $32.59 to $8.51.  And, I had a $2 store coupon on meat purchase.  SCORE ! A total savings of $26.08.  When I opened the bag, there were 6 beautiful pork loins.  I individually wrapped and vacuumed sealed and froze them, so we can enjoy them later.  Wish I would have purchased 2 bags.

Anyway, the other night, I made a brown sugar and honey glazed pork loin roast with vegetables.  It was so good.  A nice 2 pound roast will easily feed 4, (even 6 if you add enough vegetables).  Since the vegetables were from our garden, a very inexpensive meal.  Let me show you how I did it.

You will need:
2 pound pork loin roast
4 Tabs. brown sugar
2 Tabs. honey
2 Tabs. vegetable oil
2 pounds carrots
2 pounds potatoes
2 or 3 apples
salt, pepper, garlic powder

Preheat oven to 375 degrees.
Line a baking sheet with foil, (this is for easy clean up).

Clean and chop carrots and potatoes. 

Note:  Yes those are white carrots you see.  This year we planted multi-colored carrots, so we have orange, white, and red carrots.

Place the carrots on the baking sheet and drizzle with 1 Tablespoon of oil, sprinkle with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of garlic powder.  Mix well to coat all the vegetables.

In a small bowl, combine 1 Tablespoon of oil, brown sugar,  honey, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of garlic powder.  Stir together.  Glaze will be thick.

Make sure your pork roast has any excess fat removed.

Coat the roast with the brown sugar glaze.

Place the roast in the center of the vegetables.

Clean, core, and quarter the apples, and place around the roast.

Bake in the 375 degree oven for about 40 to 50 minutes, (until the internal temperature reads 150 degrees at center of roast).

Remove from oven.  Remove roast.  If the vegetables still need a few minutes, place them back in the oven.  Mine were done within the 50 minutes.

Allow the roast to rest for 5 minutes, before slicing.

Notice how nicely browned this roast is on the inside, with less than 1 hour.  And it's very moist.  And the glaze on the outside is delicious.

If you have a larger crowd to feed, you can cook a larger roast, and increase the ingredients, or just add more vegetables.  People don't mind a small amount of meat, as long as they have plenty of vegetables on their plate.

Give this recipe a try, and your family will enjoy the new way of cooking pork roast.


Enjoy !