I want to share some of the yummy bites I cooked during the month of October. A few recipes I have shared in previous posts, but this one will feature the recipe for Stuffed Pumpkin–perfect for fall.
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A tip I’ve been following for years: keep all your vegetable scraps in a freezer bag. Once it’s filled, pour in large pot on the stove or slow cooker, cover with water, and cook on high for 4 hours. You’ll have the yummiest, nutritious, homemade broth for all your soup making. If I don’t need the broth immediately, I store in 1-cup freezer molds (like these). I then pop one out whenever I am needing more liquid during cooking.
I hosted Ladies’ Brunch and the menu featured cinnamon rolls, harvest hash, and breakfast casserole. The cinnamon rolls were gluten free (and honestly you can’t even tell they were!). Recipe from The Loopy Whisk. I love testing recipes to figure out what needs tweaking to my liking, but all of her recipes have already been tested..and tested even more, so nothing needed tweaking with this recipe! She is my go to for any gluten free and dairy free baking. I even have her book, The Elements of Baking, that I used frequently when I worked as a County Extension Agent. The harvest hash was a unique dish since it incorporated onions, sweet potatoes, and apples. It cooked in my slow cooker, which made it easy for me to work on something else. It was all the flavors of fall in one bite. Recipe found here.
Sometimes one ingredient can inspire an entire meal…
An abundance of chives in the garden turned into Cheddar Chive Biscuits, paired perfectly with Tuscan Bean Soup. I wasn’t a huge fan of chives growing up, but my tastebuds have changed and it’s an ingredient that can be used in so many ways.
Chives, cheddar, Kodiak protein mix, and milk.
Chicken, kale, celery, onion, herbs, butternut squash, kidney beans, pinto beans, and homemade broth. Make a big batch, so you can freeze the leftovers for a future busy night!
It’s October 31st and I always like to cook a cozy fall meal. We weren’t going to be trick or treating or passing out candy, so I knew I’d have some time to cook. We went on an evening walk and it was fun for Lonnie to see everyone dressed up in their costumes. Kobe wore his lion mane and all the kids loved him. It grew a little chilly out, and this Stuffed Pumpkin was the perfect meal to come back to, filled with nourishing and wholesome ingredients. This recipe was inspired by two separate recipes made by Glow with Ella. It was my first time roasting pumpkins! So much fun to use as bowls. Turkey, mushrooms, and wild rice blend so well together. The mushrooms give a meaty, umami flavoring without being overpowered by meat. The Stuffed Pumpkin dish is a savory, fall edition to a weeknight meal rotation.
For easy cleaning, use a bowl of water to rinse the seeds.
I seasoned the seeds with warm spices like cinnamon, nutmeg, and ginger.
Gathered and Growing 
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