Pumpkin, Apple, & Carrot Muffins

This recipes pretty much fell into my lap. I had just received a huge bag of fall produce from my friend Jaylene, which included a ton of huge carrots. Then my sister Ali, text me to tell me I should make a pumpkin-apple loaf for my blog. Put it all together and what do you get? A great fall bread, filled with fresh fruits and veggies, that is virtually fat free but super moist.

It is also a good way to use all of that pumpkin I am sure you have laying around. I used canned pumpkin because I already had it open, but all you would have to do is roast and puree your pumpkin and it would be equally, if not more, delicious. I made my own apple sauce for this, which is super easy as well. Just throw some cut up apples in a small pot with a little water and simmer until soft. Then pop them in a blender or food processor and you have your very own applesauce! However you choose to make these, you will be pleasantly surprised at how delicious they are, with so little steps!

Pumpkin Carrot Apple Muffins

1 cup all purpose flour

1/2 cup whole wheat flour flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon ground cloves

2 eggs

3/4 cup sugar

1/2 cup canned or fresh pumpkin

1/4 cup applesauce

1/2 teaspoon salt

1 cup shredded carrots

Preheat oven to 350 degrees. 

In a large bowl combine flour, baking powder and soda, and spices. 

In a separate bowl add eggs, pumpkin, sugar, applesauce, and salt. Mix well.

Homemade Applesauce looks gross.....but is so delicious!

Add wet ingredients to dry ingredients and mix until just combines. Fold in carrots.

Pour into greased muffin tins and cook for 20-25 minutes, or until an inserted toothpick comes out clean.

My leftover batter went into a mini loaf pan so I could give Jaylene some of her carrots back, in a more tasty form :)

Creamy Butternut Squash Soup

This may be the simplest, and most delicious recipe for butternut squash soup ever. You will not believe how flavorful it is, with the little amount of ingredients and effort you have to put in. Any addition would be great, I'm sure, but you honestly need only these 6 ingredients. You can make a bunch and freeze it, or make a small batch for dinner. It is prefect for a chilly fall night, and even Oscar liked it. But he also eats garbage and other unmentionables. So that is not really a compliment. Just give this orange beauty a try and you will not be disappointed! 

Creamy Butternut Squash Soup

1 butternut squash, peeled and cubed

1 large yellow onion, diced

2-3 carrots, peeled and diced

4 cups chicken broth

1/4 cup milk or light cream

2 tablespoons butter

Salt and Pepper

In a large pot heat butter over medium heat. Add onions and carrots and cook until both begin to soften.

Add butternut squash and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 30-40 minutes, until squash is easily pierced with a fork.

Pour all ingredients into a blender, or use a immersion blender. Blend for around 1 minute, until completely smooth with not chunks. Return to pot and add milk. Stir to combine.

This would be delicious with some crunchy croutons or crusty bread!

Semi-Homemade Salmon Cakes

If you have ever seen Semi-Homemade with Sandra Lee on the Food Network, then you know how awesome her concept is. Her show is all about using a few pre-bought and prepared items from the grocery store, and combining them with fresh ingredient. The product is usually delicious, and takes 1/2 the time a regular meal would take. She is also a total mom-babe. I want to be like her when I grow up. 

Anyways, now that I am done creeping on Food Network stars, let me just say that I usually don't cook this way, only because it makes me feel like a fraud when I serve it to people and say "I made this!" But I had some leftover Stove-Top Stuffing (my equivalent to crack) and leftover salmon. I have seen my dad do this once, so I thought I would give it a try! So delicious and way less work that a standard salmon cake. 

Semi-Homemade Salmon Cakes

1 cup cooked salmon

1 1/2 cups cooked stuffing

1 stalk celery

2 green onions, sliced

1 clove garlic

1 tablespoon Dijon Mustard

1 egg

1 tablespoons olive oil

Salt and Pepper

In a medium pan heat 1 tablespoon olive oil over medium heat. Chop celery into small pieces, mince garlic and add both to pan. Cook for 2-3 minutes or until celery has begun to soften. Remove from heat. 

In a large bowl add stuffing, salmon, mustard, green onion, egg, salt and pepper, and cooked celery and garlic. Using a fork, slowly mash together, flaking the salmon in the process. Do not over mix, or salmon will be mushy and not flaky. 

Return empty pan to heat and add enough oil to lightly coat the bottom. Using your hands, form small patties and add to pan. Cook for 2-3 minutes per side on medium heat, until golden brown. Flip patties and repeat. 

Remove from heat and serve your salmon cakes with your favorite sauce.!

Coconut Ginger Jasmine Rice

This simple recipe is a great way to spice up your regular old rice. It goes well with any Asian inspired dish, or by itself as a side. I am still trying to perfect coconut rice, like the kind you get from Thai restaurants, but until I figure it out this will have to do. If you know how to make Real coconut rice (the type that you can serve with sticky mango as dessert) and you aren't telling me. I will find you. 

Coconut Ginger Jasmine Rice

1 cup Jasmine rice

1 3/4 cup water

1/4 cup coconut milk

1/4 cup sweetened, shredded coconut

1 tablespoon fresh ginger

In a small/medium pot add water, rice, coconut milk and shredded coconut. 

Peel ginger and mince. Or if you have dicovered the awesomeness of of Gourmet Garden, just squeeze tablespoon into the pot and stir to combine. 

Gourmet Garden is my new favorite thing....ever. 

Bring to a boil, then reduce to a simmer. Simmer for 10-15 minutes, or until all the liquid is absorbed.  Remove from heat, fluff with a fork, and serve with your favorite curry or stir fry. 

Chickpea Salad

I was determined to do a post this week, since I hadn't done one in... forever. I have been cooking some delicious stuff too! The problem is the weather. It has been so cloudy and dark, that even in the middle of the day it is hard to get some good natural light in my house. Especially because our house is basically a cave, with window that all face the wrong way for good picture taking. All we are missing is mold and a troll. Okay maybe a little dramatic. 

Anyways... here is a great alternative to tuna salad and chicken salad. It is great in a sandwich, but also tasty on top of a salad. The first time I made it, I stuffed it is a pita with some sprouts and avocado. Delish. I ran out of pitas though, so I had to settle for pictures on bread. Either was is good, and ready in mere minutes!

Chickpea Salad 

1 can chickpeas, rinsed and drained

2 tablespoons mayonnaise 

1 tablespoon Dijon or brown mustard

1/2 teaspoon celery salt

2 green onions

1 rib celery

1/4 cup Swiss or Havarti cheese

Salt & pepper

Combine chickpeas, mayo, mustard, and celery salt in a bowl. Using the back of a fork, mash slightly to combine ingredients. 

Dice green onion and celery and add to bowl. Cut cheese into small pieces and add to bowl. Stir to combine and season with salt and pepper. 

Serve on your favorite whole wheat bread, or on top of mixed greens.