Monday, October 8, 2012

The Time of the Great Pumpkin...

Yes, it is that time. Pumpkins are not so quietly invading every store, Starbucks and roadside stand. The first kiss of autumn has landed on the breeze and rustled the trees. I think, summer is on its way out...FINALLY! And with that, comes the visit from the Great Pumpkin - at least according to Linus that's what happens. I think I'll join in his welcome celebrations and ring in this autumnal visitor with a couple of lovely pumpkin recipes to warm the soul and slip into a quiet state of nostalgia...

Pumpkin Puree
  • small pie pumpkin 
  • oil of choice (I used grapeseed oil because it doesn't have a distinct flavor and I would be using the pumpkin for baking)
Preheat oven to 400F. Cut top and bottom off of pumpkin. Place flat side down and slice in half. Scrape out seeds (save for roasting!!) and lightly drizzle with oil. Place cut side down on foil or parchment lined baking sheet and bake at 400F for about 45 minutes or until you can pierce the skin easily with a fork. Remove from oven and allow to cool for 10 minutes. Scrape out flesh and puree in food processor or blender. Store in refrigerator or freezer for any and all pumpkin recipes you may have in store! 

Vegan/Paleo Pumpkin Chocolate Chip Cookies
makes about 24

  • 2 cups almond meal/flour
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1 cup dark chocolate chunks
  • 1/4 cup agave
  • 1/3 cup coconut or grapeseed oil
  • 1 TBS vanilla
  • 1/2 cup fresh pumpkin puree (canned is fine, but honestly once you go fresh it's hard to go back)
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside. Mix all ingredients together in one bowl and combine thoroughly without over-mixing. Drop by generous teaspoonfuls onto lined baking sheets. Bake for 9-10 minutes. When finished, allow to cool slightly. These are very moist cookies and will not firm up much after cooling - which is how cookies should be, right?

Crockpot Chicken and Pumpkin Curry Paleo Pizza

For Chicken and Pumpkin Curry:
  • 2 medium organic boneless, skinless chicken breasts
  • 1 medium onion chopped
  • 1 roasted pie pumpkin (cubed, not pureed)
  • 2 garlic cloves, minced
  • 2 TBS. curry powder
  • 1 tsp. cinnamon
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 cup water
  • salt and pepper as desired
Turn on crockpot to low. Place all ingredients in crockpot and cook on low for 6-8 hours. When finished, chicken should be moist enough to easily shred when stirred. Combine all ingredients and set aside. 

recipe for Paleo Pizza crust here: Paleo Pizza Crust

Before placing crust in oven for second baking, top with desired amount of chicken and pumpkin curry. Also, if you feel like putting any other toppings on your pizza, now is the time. Bake for 25 minutes at 350F and enjoy!!