It’s squash season people, and while many of us associate this with our sturdiest kitchen knife jammed into the butternut on our counter like sword in the stone, you gotta love a soft roasted acorn with coconut oil and brown sugar that melts in your mouth. I scored a nice deal on squash at the farmer’s market and got a little carried away so I did my best to stuff it into everything, including this spicy soy-rizo and acorn squash chili. I whipped up a batch of this chili last week and froze it before the Thanksgiving holiday and super glad I did. I got home last night after traveling and spending the last few days with my parents and had zeroooo motivation to cook. Thanks to microwaves, I had dinner in all of 5 minutes. If you are starting from scratch, you can make this hearty chili in only 45 minutes.
Move over pumpkin, it’s time for peppermint. I know that was a quick transition from my last post about pumpkin pie bites but I’m just taking notes from every department store in the United States. Just be thankful I waited until after Thanksgiving to talk about anything related to gingerbread or sugar plum fairies.
HAH! You thought that I was going to miss out on posting a pumpkin pie recipe just in time for Thanksgiving didn’t you? Well, you were almost right but I snuck one on in there. I must confess that Thanksgiving is my second favorite holiday – just behind Christmas and before Halloween ’cause I love candy. I thought that “I love candy” warranted all caps but I didn’t want to get carried away on dark chocolate peanut butter cups when this is supposed to be a PIE post.
Toasted coconut, almonds, blueberries, and crunch. Is there anything else you need in your breakfast or mid morning snack? Don’t answer that. I loooooove breakfast but always find it hard make time to eat in the morning at home. I can manage the coffee and making myself presentable thing but breakfast is usually at the desk or on the go. So yeah, granola fits the “easy to eat” category but it’s so expensive, right? Wrong – make your own.
I have decided that these are my new favorite cookies.
I understand that this is a pretty bold statement. However, I can assure you that these cookies will live up to their name in the world of tangy/herby goodness and I cannot get enough of them. On that last note, I also made sure to hand these off to my boyfriend quickly so they were not hanging around my kitchen too long.
Why do I like these cookies so much?
Bread, bread, bread. Need I say more?
I am a fan of things that are easy and also relatively quick to make. Bread is usually pretty easy but it has to rise for like 8 hours, and who has time for that? Not this girl. This recipe calls for sugar, which a lot of traditional ciabatta recipes don’t have. I’m not Italian so I’m sure they’d be upset when I tell you to add sugar to the yeast but it decreases the rising time for the dough and lets you have tasty bread in under 3 hours. This week I’ll be munchin’ on this loaf along with one of my favorites, butternut squash soup.
Alright, let’s do this. Welcome to my first blog post (YAY). Thanks for visiting and being patient as I build my recipe index. As you can see, I have a lot of photos of my food that don’t have recipes posted yet. Those are on their way.
Now, I’m just going to say that this pie definitely swayed me over to the pie side. I’ve always been a cake fan. Why? Because I love a good buttercream frosting. Throw something subtle in there to compliment the vanilla cupcake you’re about to eat and, oh my gosh. Aren’t you guys living this with me right now? No? Okay well, this pie took all those feelings about moist vanilla bean cupcakes with lavender frosting and made me forget about them for a while. AND, it’s vegan.