Maybe it’s all the soup I’ve been serving up at work lately. Maybe it’s the beautiful weather. The onset of Fall. The wonderful hiking adventure with my cousins the other day. Maybe it’s nostalgia. Whatever the motives, I am on a soup blogging kick! Yep the rest of the week my featured recipes will be soulful, heart-warming, layered flavored, delicious, can-I-get-another-bowl, soups.
Today’s of course needed a little seasonal tastiness, so I grabbed apples and pumpkin (thanks to Jan for the inspiration). Naturally I had to throw some bacon in there. Next I had intended to add an onion, I remembered a recipe my dad had made with pumpkin, bacon and onions. After a quick glance and then a follow-up thorough search of the fridge I was slightly let down when I discovered there were no onions. What to do? Oh, I stumbled upon celery instead. I love celery in soup. It must have been meant to be. So here is the result of all my scavenging and inspiration.
Pumpkin Bacon Soup
- 2 cups pumpkin puree
- 2 cups broth (feel free to make your own)
- 10 slices of bacon
- 1 honey crisp apple
- 4 stalks of celery
- 2 tsp minced garlic
- pumpkin pie spice
- sea salt and pepper
I haven’t done a pumpkin recipe in a hot moment. Okay it’s been a week, but this one is fun and one I’d be more likely tempted to eat than the sweet treats.
This colder Midwest weather has me craving soup. I have been talking for over a month how I’m going to transfer this Peanut Butter Chili Recipe to one with almond butter (and I fully intend on it, which you will hopefully be reaping the benefits of soon).
Anyways, this shall be my first soup recipe of the season, and I have to go with a classic: chili. However, I like the addition of the Fall pumpkin into the mix. Little bits of pumpkin scooped into each bite. TASTY! Who needs bread bowls, when you have natural food bowls.
Pumpkin Bowl Chili
- 1/2 lb. ground beef
- 1 diced onion
- 1 diced green pepper
- 1 cup diced tomatoes
- 2 tbsp chili powder
- 2 small baking pumpkin
This lovely little recipe I made for my little nephews (see below) a few years ago. What a beautiful fun Fall recipe. Yes caramel apples are the tradition, but what if we deconstructed the caramel apple so to speak?
What a fun little weekend treat too!
Caramel Apple Nachos
- 1 granny smith apple
- 1/4 cup Enjoy Life Chocolate
- 1/8 cup chopped pecans
- 2 tbsp whipped coconut
Caramel Drizzle Continue reading
What do you like to eat for breakfast?
This is the question my boss prompted me with the other day. As I’ve said I feel kind of Michael Korsish. Here is a top clothing designer, but he wears the same thing over and over.
I can create recipe after recipe. I can put together cookbooks with hundreds of recipes. I can tweak traditional recipe after traditional recipe. Yet I tend to keep it pretty simple with my own eating. I often don’t eat many of the meals I make or the things I bake.
Therefore the answer to the top question is that I simply like some eggs and fruit (granted I normally just eat some fresh, but here I’ve spiced it up a bit) in the morning. My favorite things.
Actually let’s take it further. You know how some say Death Row meal? I remember watching Anthony Bourdain and he would prompt other chefs with this question. If you were on death row, what would be your last meal?
What would be your dream breakfast?
It’s a fun little question, and my answer strays just a little from today’s post.
My dream breakfast would be: eggs over easy fried in ghee with good sea salt and a smidge ( I mean a tiny smidge) of pepper. A little garlicy kimchi on the side. A side of bacon. And fresh pitted cherries, laying perfectly on the side. Add a beautiful cup of coffee and that is how I want to start everyday.
What a fun little game! Anyway, here is a nice little berry salad.
Breakfast Berry Salad
- 1 tbsp raw honey or maple
- 1/8 cup Enjoy Life Chocolate
- 1/8 cup shredded unsweetened coconut
I love the movie Wedding Crashers (actually I’m a fan of any Vince Vaughn/Will Ferrell pairing, hello Old School, you are my favorite).
Anyways my friends and I like to play through the crab cake scene, where Vince Vaughn feigns being deaf and Owen Wilson interprets. Here I’ll give you a visual.
Needless to say when I think of seafood cakes, I think of this every time. This recipe, however is not for crab, it’s for shrimp (but it’s just as good). It’s easy, it’s different, and it’s party friendly and your friends and family should love it.
- 1 lb. shrimp
- 2 tbsp Cilantro
- 1/4 cup Coconut milk
- Coconut Oil
Bonus recipe for the week! And the last pumpkin recipe (at least for a few weeks).
For a while I had a bit of an obsession with whoopie pies. Why? There are really no rhyme or reason for the things I’ll get hooked on, they just get stuck in my thought flow. See just thinking about whoopie pies, has me thinking of more options: Caramel Stuffed Cinnamon Whoopie Pies with Spiced Apple Filling (Boom that sounds amazing, may have to make that happen)!
Anyways, this little pumpkin whoopie pie is one of the first ones I ever made. And it is a total keeper. Give it whirl.
Pumpkin Whoopie Pies
- 1/2 cup coconut Sugar
- 1/2 cup maple
- 1/2 cup coconut ghee
- 1 cup pumpkin puree
- 2 eggs
- 1 1/2 cup almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 2 tsp pumpkin pie spice
- Whipped coconut milk
Last pumpkin recipe of the week! I know, it’s not dairy-free, but it’s fun and it’s so,so tasty. What can I say, cheesecake is kind of amazing. More and better than your average pumpkin pie. Hmm….just thinking of this makes me sigh in taste-bud delight.
Again I’ve used my fancy little pumpkin-shaped pan. And I put a fancy little pepita brittle on the top. Cute and delicious.
Mini Pumpkin Cheesecakes
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 12 oz cream cheese
- 2 eggs
- 1/2 cup honey