pumpkin | My Foodie Call | Page 2

Tag: pumpkin
- Slow Cooker Flaxseed Pumpkin Butter
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 12th
  Pumpkin butter. Yum.
  
  I wanted to come up with some sort of healthy spread for my kids to put on their toast, mini bagels, waffles, or any other carb-y thing.
  
  Had to be sweet enough for them to want to eat it. Had to be healthy enough for me to want to serve it .
  
  Flaxseed Pumpkin Butter was born. This recipe is not so bad on sugar, has a healthy serving of flax for Omega 3’s, and is a slow cooker recipe to boot.
  
  Slow Cooker Flaxseed Pumpkin Butter
  
  Ingredients:
  - 1- 6.75 oz apple juice box
  - 15 oz can pumpkin puree
  - 1/4 cup packed brown sugar
  - 1 tablespoon flaxseed meal (Not flaxseeds. Buy a box of “milled flaxseed” or if you have some time, grind your own seeds and make your own flax meal.)
  - 1 teaspoon vanilla extract
  - 3/4 teaspoon pumpkin pie spice
  - 3/4 teaspoon cinnamon
  Directions:
  1. Spray slow cooker bowl with non-stick spray to ensure an easy, post pumpkin butter clean up.
  2. Stir and combine all ingredients in your slow cooker.
  3. Cover and cook ok on high for 1 hour. Turn heat to low and cook for 4-5 hours, stirring every hour or so. It should thicken up nicely!
  I put my pumpkin butter in a mason jar and it’s ready to pop in the fridge when I’m not “buttering something up”.
  
  My mini bagel plan in action.
  Posted in Breakfast, Snacks | Tagged pumpkin
- My Foodie Call’s Morning in First Grade
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 25th
  Did you know that yesterday was Food Day 2013?
  
  Food Day is an annual event that celebrates food that is healthy, affordable, and sustainable. All the while keeping the environment in mind. Food activists from all over the nation plan cooking classes, movie screenings, dinners…you name it.
  
  All events are done to help carry out the mission of Food Day.
  
  October 24th. Yes, yesterday was Food Day for 2013.
  
  Although I was unable to participate in Food Day 2013 on a large-scale, I decided to instead take the mission into my youngest’s classroom.
  
  What I did was very similar to the My-Foodie-Call Family’s Pumpkin Smoothie Challenge. Remember this post?
  
  Well that’s what the 1st grade kids at Laurel Hill Primary got.
  
  A Pumpkin Smoothie Challenge
  
  First off with the kids, I wanted them to know why I was there. I did a short schpeal on Food Day 2013. The kids did not need to be bored with the fine details of Food Day, so I just chose to discuss three basic things:
  - Staying away from pre-packaged foods.
  - About our Pumpkin Smoothie Taste Challenge.
  - Why pumpkin is good for our bodies.
  I brought these items as visuals to help them remember that pumpkin has beta-carotene for their eyes. I thought for sure I was going to get heckled for my pumpkin art work, but thankfully 1st graders are not harsh critics.
  
  Next the class was divided into two groups. Here they are finding out if they will make either “Smoothie 1” or “Smoothie 2”. (but they will try both).
  
  Next we made our smoothies. Here is smoothie number 1 in action.
  
  Both complete, in appropriately numbered cups, and ready for sampling.
  
  6-year-old My-Foodie-Call member sampling the two, although we all know he has done this game before. (shhh…).
  
  A classmate modeling a pumpkin mustache.
  
  She asked me to come see. Love.
  
  Voting time…
  
  The top-secret voting pumpkin.
  
  Time to tally.
  
  One vote for smoothie number 2.
  
  Their super fab 1st grade teacher made the Smoothie Challenge into a mini math lesson. Awesome.
  
  Another math table. More tallying.
  
  And the winner?
  
  Number 2!
  
  The Colossal Pumpkin Smoothie.
  - 2 tablespoons cocoa powder
  - 4 tablespoons agave
  - 1/2 cup pumpkin
  - 1 1/4 cups vanilla almond milk
  - 1 cup ice
  Place all ingredients in your blender and blend, blend, blend!
  
  The morning was a success. Mission accomplished.
  
  Two things for you to think about.
  
  1) Next year for Food Day 2014:
  
  Seek out an event or host your own. www.foodday.org
  
  2) Try the Pumpkin Smoothie Taste Challenge at home with your own family members. Let me know who wins!
  Posted in Random stuff, Snacks | Tagged pumpkin, smoothie
- Pumpkin Smoothie Test
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 15th
  So I decided to put the My Foodie Call house to a pumpkin smoothie taste test. Although they are always my “unwilling” participants for all of my new recipes, I haven’t done my unofficial, but still very official format since my basic green smoothie challenge a while back. (Meaning: Have them write their favorite on a little square of paper.)
  
  Here goes nothing.
  
  Who will win??? Thing 1 or Thing 2?
  
  Glass number 1:
  
  Creamy Pumpkin Supreme
  - 1 medium ripe banana
  - 1 cup canned pumpkin
  - 1 1/4 cup almond milk
  - 1 cup ice cubes
  - 2 tablespoons maple syrup
  1. Place all ingredients in your blender and blend, blend, blend!
  Glass number 2:
  
  Colossal Cocoa Pumpkin
  - 2 tablespoons cocoa powder
  - 4 tablespoons agave
  - 1/2 cup canned pumpkin
  - 1 1/4 cup vanilla almond milk
  - 1 cup ice shake
  1. Place all ingredients in your blender and blend, blend, blend!
  Now to put the My Foodie Call members to work…
  
  Landon went straight for it!
  
  Devyn takes this seriously. She tried each of hers several times.
  
  My super top-secret voting box.
  
  And the winner is????
  
  3 kids and Mr. Foodie Call voted. Yikes. A tie.
  
  I usually do not vote because I am incredibly biased making the food and well…. Because I like pretty much ALL OF IT!
  
  But I was the final vote and I say…
  
  Both.
  
  Sorry, my decision-making skills are the worst :).
  Posted in Snacks | Tagged pumpkin
- Curried Bulgur with Pumpkin
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 11th
  Whole grains….
  
  It takes a while to build a well-stocked, whole grain pantry. When starting to pay attention to whole grains, people tend to stick with safe bets such as brown rice and rolled oats….
  
  Eventually the person may venture out and buy quinoa. Baby steps.
  
  While quinoa is fab and full of nutrients, variety is key to a healthy diet. Two weeks of quinoa recipes will have the family screaming for mercy.
  
  At least mine would….
  
  At some point people need to get out of their quinoa bubble and try some other grains.
  
  Millet, Amaranth, Bulgur….
  
  Today we focus on Bulgur.
  
  Curried Bulgur with Pumpkin
  
  Ingredients:
  - 2 teaspoons coconut oil
  - 1 cup onion, finely chopped
  - 1 can pumpkin
  - 1 teaspoon cinnamon
  - 1 tablespoon maple syrup
  - 1 teaspoon all-purpose seasoning
  - 2 teaspoons curry powder
  - 3/4 cup bulgur, uncooked
  - 2 cups vegetable broth
  - 1/4 teaspoon salt
  - 1/4 teaspoon pepper
  Directions:
  1. Warm coconut oil in a medium-sized saucepan over medium heat. Add onion, pumpkin, and spices. Cook, until onion is tender. Maybe 4-5 minutes? (Stir constantly so that nothing sticks to the pan.)
  2. Add bulgur and stir to mix. Cook and stir for another 2 minutes.
  3. Add vegetable broth, salt, and pepper. When mixture starts to bubble, reduce heat to low and cover your saucepan.
  4. Cook for an additional 10 minutes (or until liquid has been absorbed.)
  5. Fluff before serving.
  Vegan comfort food.
  
  Just a hint of sweetness…
  Posted in Meatless mealtime | Tagged pumpkin, whole grain
- Slow Cooker Vegan Autumn Chili
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 29th
  Warm, slow cooker meals. mmmmm…
  
  Love a good comfort meal. Especially this vegan meal with pumpkin and sweet potato. This one was going down.
  
  Look how easy…
  
  Chop your onions like so.
  
  Do the same with your red pepper.
  
  Stir up your spices and minced garlic.
  
  Chop those sweet potatoes.
  
  Combine your tomatoes and beans.
  
  1 cup of pumpkin. Sweet.
  
  The magic after 8 hours.
  
  Slow cooker sweet potato vegetarian chili
  
  Ingredients
  - 1 red onion, finely chopped
  - 1 red pepper, diced
  - 4 garlic cloves, minced
  - 2 tablespoon chili powder
  - 1 tablespoon ground cumin
  - 2 teaspoons unsweetened cocoa powder
  - 1/4 teaspoon ground cinnamon
  - 1 teaspoon kosher salt
  - 1/4 teaspoon black pepper
  - 2 14 ounce cans fire-roasted tomatoes
  - 1 cup veggie broth
  - 2 tablespoons honey
  - 1 15.5-ounce can black beans, drained and rinsed
  - 1 15.5-ounce can dark kidney beans, drained and rinsed
  - 1 medium sweet potato, cut into small pieces
  - 1 cup pumpkin
  Directions
  1. In a slow cooker, combine the onion, red pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper.
  2. Combine the tomatoes (and their liquid), beans, sweet potato, pumpkin and 1 cup veggie broth. Add to slow cooker.
  3. Cover and cook until the potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
  Add some crusty bread and call it a meal.
  Posted in Meatless mealtime | Tagged pumpkin, sweet potato, vegan
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