Pumpkin Butter

When life gives you pumpkins, make butter. The good news is, this pumpkin butter doesn't actually have any butter. The bad new is, this pumpkin butter doesn't actually have any butter.

Quick flash back: I experienced a very dark time in my life 6 years ago. It started with a love affair with peanut butter. The affair soon turned into an unhealthy, overly-dependent relationship. Don't get me wrong, peanut butter can be a healthy addition to toast, bananas, smoothies, etc. However, there comes a point when a spoon becomes a dangerous and evil tool that allows pure, untainted peanut butter to melt on the roof of your mouth a couple dozen times a day. You begin to consider a Costco membership just to bypass those pesky 18oz. jars in exchange for a vat.

Don't act like you've never done it.

Ok, so maybe that's a little dramatic. But in all seriousness, I cannot purchase peanut butter and have it lying casually around the house. I've come to terms with this reality; the pumpkin butter helps ease the withdrawals.

Grab the following ingredients:

1 can pure pumpkin

2 tbsp honey

2 tbsp cinnamon

1/4 C apple sauce

2 tbsp pumpkin spice

1/2 C sugar

Throw it all in a heavy pot or dutch oven. Bring to a boil, turn to low and simmer for at least 45 minutes. Inhale fall.

A spoon is totally appropriate.

Apples!

I know I'm a little late to the apple craze/season but I suddenly found myself with 10 pounds of Fiji's. You know when you go to a store and use your card to pay for a pack of gum and some trail mix that total $4.10 (with tax) and the sweet woman working the cash register reminds you that they only accept cards for purchases over $5? Do you take the hit and let them dock an extra 50 cents on? Or do you quickly scan for something in the $1 range close to the register because Damn These People Aren't Making Money Off Me! This woman was really pushing the apples. We were at Remlinger Farm at the tail end of apple season and apparently they reaped more than they bargained for. Homegirl was not letting us out of that place without a wheelbarrow of apples. So we left with 10 pounds of fiji's for 90 cents, that's how we roll.
My mind already started racking through apple recipes on the drive home. I wanted sweet and savory. That brings us to Apple Cheddar scones.
They start with roasted apples.
They get mixed with shredded cheddar, an egg, half and half, flour, sugar, salt and baking powder.
It's kneaded and formed into a circle shape and cut into quarters.
Brushed with egg wash and sprinkled with sea salt.
Sweet and savory goodness.
Recipe adapted from Smitten.

Another apple recipe coming soon!

Roasted Beets and Squash

Posting has been slow lately. It may have something to do with this:
Our kitchen wasn't really built for two. I've gotten very good at pivoting.
Beets and Squash. Feels like fall, doesn't it? Maybe I'm a little late but Seattle has shown some summer weather it was hoarding from June through September.

This is one of those recipes that gets thrown together because it's what you have on hand. Do you ever feel like a meal is not really a meal unless there's meat? No? Just me.
Well consider this your meat. It's red (ish), it's super rich and flavorful and, it bleeds (stains).
Mix that with with your chopped squash (any type you like)
Toss with olive oil, sea salt, cumin, pepper and onion. Roast at 400 degrees for 25 minutes. Add one can of chickpeas, toss. Roast for another 10 minutes. Remove from oven, toss with feta. Serve in a bowl. Top with chopped green onion...or anything green. Chives, parsley, whatever.
You won't miss the meat. Promise.