pumpkin pie hummus

pumpkin pie hummus
from yummy mummy kitchen

1-15 oz can chickpeas, drained and rinsed
1/4 cup cashew or almond butter
1/4 cup maple syrup
1 can pureed pumpkin
1 1/2 t ground cinnamon
1/4 t ground ginger
1/4 t ground nutmeg
1/4 t ground cloves
2 t vanilla
pinch of sea salt

1. Put all items in a food processor.
2. Pulse until smooth.
3. Serve with apples or crackers.

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pickled jalapenos

pickled jalapenos
adapted from gimme delicious
makes 1 pint jar

1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
1 teaspoon pickling spice
7-8 jalapeno peppers, sliced

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. 
2. Add jalapeno slices to a jar.
3. Cover jalapenos with brine, screw on lid, and flip to seal.
4. Once sealed allow 3-4 weeks for the pickling process.
5. Once opened, store in fridge.

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cucumber kimchi

cucumber kimchi
from foodie with family
makes 3 quarts

1 head napa cabbage, cored and cut into bite sized squares
1 onion, sliced
2-3 carrots, peeled and diced
1/2 cup salt (approximately)
2 tablespoons chili flakes
10 cloves garlic, peeled and chopped
3 tablespoons minced ginger
3 tablespoons fish sauce
4 tablespoons white miso

1. Mix vegetables with salt and massage until it starts to wilt.  
2. Leave vegetables alone while mixing sauce or about 20 minutes.
3. Combine remaining ingredients until well combined.  Taste sauce and adjust accordingly.
4. After 20 minutes, vegetables should start to release liquid.
5. Add fish sauce mixture and stir to combine.
6. Add enough water to just barely cover vegetables.  It's best to add weight to push the vegetables below the water line.
7. Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours.  Start to taste kimchi at 48 hours to see when to bottle.  Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.
8. Once your desired taste has been reached, then package it into glass containers and keep in fridge.
9. Will store for up to four months.

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Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Stew with Coconut and Turmeric
from cook's illustrated

Olive oil for sauting
6 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger
1 1/2 teaspoons turmeric
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)
2-15 oz cans chickpeas, drained and rinsed
1-15 oz can coconut milk
3 cups broth
1 pound green leafy vegetable like spinach or kale, chopped
1 cup mint leaves (optional for serving)

1. Saute onions in oil until browned; add garlic and ginger and cook for another minutes.
2. Add turmeric, chili flakes, and chickpeas.  Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)
3. Add coconut milk and broth to chickpeas and bring to a simmer.  Simmer for 20 minutes.
4. Add greens and cook for another 5-10 minutes.
5. Season soup and serve with mint leaves, pita, and yogurt.

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breakfast casserole

breakfast casserole
from Lelia Shipp Wendel

6 eggs, beaten
1 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
8 slices white bread, cubed
1 pound sausage, cooked
1 onion, chopped
2 cups cheese

1. Mix eggs, salt, mustard, and milk together until well combined.
2. Place bread, sausage and onions in a 9 x 13 casserole dish.
3. Pour egg mixture over bread.
4. Allow to sit overnight.
5. Heat oven to 350 with casserole dish in it.
6. Bake for 1 hour or until set.
7. Sprinkle cheese on top of casserole and allow to melt before serving.

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Bourbon Pumpkin Cheesecake

Bourbon Pumpkin Cheesecake
from epicurious

Crust:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
1/2 stick butter, melted and cooled

Filling:
1 can pumpkin
3 eggs, room temperature
1 cup packed brown sugar
4 tablespoons bourbon
1 teaspoon vanilla
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3-8 oz packages cream cheese, room temperature

Topping:
1 cup sour cream
4 tablespoons bourbon
2 tablespoons sugar

Optional garnish-roasted pecan halves

1. Mix ingredients for crust together and press into a spring-form pan.  Refrigerate for 1 hour.
2. Preheat oven to 350.
3. Whisk pumpkin, eggs, brown sugar, bourbon and vanilla until well combined.
4. Whip cream cheese until light and fluffy.
5. Add dry ingredients.
6. Gradually add in wet ingredients and whip until smooth.
7. Bake for 50-60 minutes or until center is set.
8. Mix topping ingredients together while cake is baking.
9. Once cake is set, pour sour cream mixture over cake and put cake back in turned off oven.
10. Once cake is cooled, chill in refrigerator until ready to eat. 
11. Top with roasted pecan halves if using.

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