80--- Acorn Squash Chili Bowls

Looking for a sweet detail to dazzle at your fall food gathering?  This is it!  Chili bowls made from acorn squash.  And the best part?  The squash is edible! Take a little bit of soft flesh with each bite of chili.  Delightful.

I can't claim this recipe to be my own- it was an idea given to me by a patient.  An extra veggie serving disguised as a bowl?  I'm in love.

Acorn Squash Chili Bowls
Serves 4

2 medium acorn squash, sliced in half crosswise and seeded
1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
Dash cayenne pepper
1/2 tsp light brown sugar
1/2 tsp dried oregano
Olive oil spray

Preheat oven to 400 degrees.  If "bowls" do not lay flat, use a sharp knife to shave a sliver of skin off of the bottom (ie: stem side or bottom) of each bowl.

Spray the inside of each bowl with olive oil spray, then sprinkle with seasonings and brown sugar.

Place bowls face up into a baking dish.  Pour 1/2 cup water into the bottom of the dish.

Bake for 25-30 minutes, or until the flesh is very soft.  Remove from the oven and fill with your favorite chili.  Enjoy!

80--- Crock Pot Split Pea Stew

I've made split pea soup before.  It's a go-to of mine.  All you need is a bag of split peas, an onion and some carrots and you're good to go!

But this time I was in the mood for a heartier soup of sorts.

A few additions later, and we had a stew!  The base is still your typical creamy (non-dairy) split pea.  But the chunks of potatoes and green peas make it so much MORE.  I also like how the ham is an accessory rather than the main attraction.

Crock Pot Split Pea Stew
Serves 10-12

10 cups water+ 3 Tbsp low sodium vegetable bouillon base (or use 10 cups of low sodium vegetable broth)
24 oz green split peas
2 small yellow onions, coarsely chopped
5 medium carrots, coarsely chopped
2 cups lean ham cubes
1/4 tsp ground black pepper
1/2 tsp dried parsley flakes
5 medium red potatoes, cubed
1 1/2 cups frozen green peas

In a crock pot, combine all ingredients EXCEPT for potatoes and peas.  Set crock pot on low for 10 hours.

Do whatever it is that you do during the day.

Come home to a delicious-smelling house.

For final two hours of cooking, add in potatoes and peas.  *Note: as an alternative you can pre-boil the potatoes until soft and add them in with the peas 15 minutes prior to serving.

*Additional note: you can downsize this recipe so that it only feeds your family.  However, if you make the full batch, for the same amount of work you can have one or two additional frozen bags of split pea stew in your freezer- ready for reheating any chilly day when you are low on time.

Nutrition Info per 1 1/2 cups: 172 calories, 1 g fat, 12.5 g protein, 22 g carbohydrates, 8 g fiber

20---Vanilla Bean Cupcakes from Scratch- for my Wee One

For my babe's first birthday I was completely set on making her her first cupcake.

Initially, I thought I would make a "healthy" cupcake and load it up with bran and veggie purees.

And then I had the thought: My wee one needs some 20s too.

So I decided to make her a nice, simple vanilla cupcake from scratch.

Now I know why cupcake shoppes are a booming business.

Making two dozen cupcakes (and frosting them) is no simple feat when you are trying to juggle a one-year old AND get ready for her first birthday party.

Yes, these were a bit of work.  But they were DELICIOUS.

How did my wee babe like her first cupcake?  Well, she took a bit of frosting, then played with it a bit, then gobbled up a piece of roasted asparagus.

Daughter of a dietitian.  What can I say?

Vanilla Bean Cupcakes from Scratch
Serves 24

1/2 cup butter, softened
1 1/2 cups white sugar
1/2 cup light brown sugar
4 eggs
2 Tbsp pure vanilla extract
Scrappings from two vanilla beans
1 1/2 cups all purpose flour
1 1/2 cups cake flour
4 tsp baking powder
1 cup milk

FROSTING
1/2 cup unsalted butter, softened
5 cups powdered sugar
2 Tbsp milk
2 Tbsp pure vanilla extract

Preheat oven to 350 degrees.  In a large mixing bowl, combine butter and sugar. Beat on high speed until a smooth puree is formed, ~2 minutes.  Add in eggs, vanilla extract, and vanilla bean scrappings.  Beat on low speed to combine, then continue beating as you add baking powder and flours gradually.  Add milk and beat on medium for 2 minutes.

Line 24 cupcake tins with baking liners.  Divide batter between cups, being careful to only fill each cup 3/4 full.

Bake for 20-25 minutes, or until centers are done.  Remove from oven and allow to cool entirely prior to frosting.

For the frosting: Beat together butter and powdered sugar on high speed for 2 minutes.  Add in vanilla and continue to beat until combined.  Lastly add milk and beat until  smooth and even in consistency.

Frost cupcakes as you wish and enjoy!

Soup's On!

I haven't been cooking up many new recipes this past week.  Instead, I am cooking up some soups and freezing them for winter.

I thought today I would compile you a list of good freezer soups just in case you want to do the same.  All of these are easily doubled (or tripled).  Eat some now, store some for later when you don't feel like cooking.

Slow Cooker Lentil Chili

Split Pea Soup

Grandma Betty's Chicken Noodle Soup

(plan to make stock/vegetable broth then add noodles prior to serving)

Pollo Verde Sopa

Cajun Corn Chowder

20--- Marbled Cheesecake Brownie Bites

I almost gave these brownie bites an (ish), as in 20(ish).  Why? Well.......these are pre-portioned desserts.  

Desserts aren't a problem unless your portion is in distortion, right?

Marbled Cheesecake Brownie Bites
Makes ~2 dozen bites

Brownie batter
4 Tbsp butter
2 oz chopped dark chocolate
1/2 cup sugar
1 egg
1/2 tsp pure vanilla extract
1/4 cup all purpose flour
2 Tbsp unsweetened cocoa powder

Cheesecake batter
4 oz cream cheese, softened
3 Tbsp sugar
1 Tbsp beaten egg yolk
1/4 tsp pure vanilla extract

Preheat oven to 350 degrees.

To make brownie batter, heat butter in the top pan of a double boiler.  When butter is melted, whisk in chocolate until melted, then add in the sugar.  Remove from heat and allow to cool for ~3 minutes, then whisk in egg, flour, cocoa powder, and vanilla extract.

Spray a mini muffin pan generously with baking spray.  Spoon brownie batter into each cup, filling each halfway.  Set aside.

To make cheesecake batter, use a handheld mixer to combine all ingredients in a small bowl.

Spoon ~1 tsp cheesecake batter onto the top of each cup of brownie batter.  Use a toothpick to swirl the batters together.

Bake for ~13-18 minutes or until a toothpick inserted into the center of a brownie bite comes out clean.  Remove from oven and allow to cool for 10 minutes before gently removing and serving.

Allow bites to cool to room temperature before storing in an airtight container.

Things That I Know

1.  With the exception of a few odds and ends, I am done Christmas shopping.  Hate me if you wish.  But it's what I do.  I pick up little things along the way, starting in January.  It's not my goal to be done in September, but sometimes it happens that way.  AND it feels gooooood.

2.  I am so happy with September thus far, are you?  The mornings are 60 degrees- perfect running temp- and the days are 80 degrees- just warm enough to keep me happy. Football........fresh produce......... Oh September- would ya stay forever?  

3.  I also love September because it holds lots of dates dear to my heart.  It's when I met my hubby.  It's when we got engaged.  And it's when our wee babe was born........

4.  which means-- party planning time!  Does Pinterest make you crazy?  It's all so much pressure!  My party theme:  All Things That Begin with V- because my wee one's name starts with a V.  Yes- it's been a challenge.  And yes- my kindergarten teacher mother has helped me. 

We will be eating vegetables (raw and roasted), drinking V8 (kiddos) and vino (older kiddos), and indulging in vanilla cupcakes served on vintage plates.  Tables will be adorned with violet-colored velvet and vases of violas.  We will be listening to violin music and guests will go home with a very special gift: Vaseline lip balm!  Now how do I incorporate vitamins in there???? Suggestions strongly encouraged.

5.  And now what you're really here for: THE FOOD.......

Love this Chia Seed Jam idea

And Smoked Salmon Potato Salad?  I don't even love salmon and I want to eat this.

Kiwis in my salsa?  I must try it.  You'll never know if you don't try.

I may have already linked to this at some point.  I don't remember.  But putting basil in a smoothie is worth another looksie anywhoo.

80--- Smokey Honey Mustard

I am human enough to admit it.

I went to Wendy's the other day.  Not planned.  As most fast food visits are not (unless I am around an In 'n Out).

I had heard about the Smokey Honey Mustard Chicken Flatbread.  No, this is not a paid endorsement.

The review?  It was delicious.

And what is my first course of action?

Making some sauce.  Because the sauce made that sandwich ladies and gentlemen.  

And here is my version:

Smokey Honey Mustard
Makes ~3/4 cup

1/3 cup yellow mustard
3 Tbsp dijon mustard
1 Tbsp apple cider vinegar
2 Tbsp honey
1/4 tsp chipotle chili powder
1/4 tsp liquid smoke
1/4 tsp salt

Combine all ingredients in a small bowl and whisk well to mix.  Place in a covered container in the refrigerator for at least 3 hours prior to serving.

Nutrition Info per 2 Tbsp: 29 calories, 1 g fat, 0.4 g protein, 4 g carbohydrates, 140 mg sodium