In the name of all things Pumpkin

I may have jumped the gun on the whole baking with pumpkin thing, being that I rolled out these bad boys in just late August, but I just couldn't walk by the pumpkin puree in the grocery store one more time without throwing it in my basket. Every time I would try, it would stick out to me, mocking me, really. It was almost as if the can had dual intentions – neither of them honourable. On one hand, it wanted me to start my fall baking parade before the calendar had even flipped to September (seemingly blasphemous in my mind, for whatever reason) and on the other hand it wanted to derail my attempts at eating as healthily as I could. Though, if we're being honest.. a series of work-related events leading up to me taking maternity leave did a pretty solid job of sending that train off track momentarily. Regardless – the can was mocking me.

“Don't you wanna’ make a pumpkin pie?”
“Look at me I'm the main ingredient in pumpkin loaf!”
“Mmm, wouldn't I taste great in a pumpkin spice cupcake with cream cheese frosting?”

So, I decided to kill two birds with one stone and launch a can or two in my grocery basket. I was going to transform this pumpkin puree into something I wouldn't feel guilty about indulging in – Pumpkin Protein Muffins. It still felt a little weird consuming them in late August, but, YOLO.

Since initially posting the muffins, I've received 9 different Facebook messages requesting the recipe (actually demanding it in one instance – you know who you are). So, I thought I’d make a blog post about it! After all, it is now officially September. The lines between late Summer and early Fall are illegibly blurred at this point. I, myself, though I may be bias, consider it to be ‘game on’ when it comes to any pumpkin-pie, apple-crisp, cinnamon-spice, candy-corn or salted-caramel recipe your heart desires.

To all of my fellow Fall loving friends, you're welcome:

Ingredients:

½ can of Pumpkin Puree

½ cup of Greek Yogurt (I used Vanilla but I’m sure any would do)
½ cup of applesauce

3 egg whites

1 ¾ cups of Old Fashioned Oats

¼ cup of Protein Powder (your choice). I've also made a batch of these sans le powder and they turned out great so if you are concerned and would prefer to leave it out – go nuts. Literally, add crushed nuts of your choice in place of the protein powder!

1 ½ cups of Baking Stevia OR 1 cup of sweetener of your choice ( I used organic blueberry jam because my mom went on a canning jam frenzy this summer so I had multitudes to use up. I got the sweetness factor, didn’t have to use any fake sugars AND the muffins came out on the moist side – which I enjoy!)

1 tsp Baking Soda

2 tsp Baking Powder
Then, add in whichever spices your little Fall loving heart desires. I used cinnamon, but you can use pumpkin pie spice, nutmeg, whatever!
As far as add-in’s go – I threw in some cacao nibs but, again, you can be creative. Chocolate chips, walnuts, dried cranberries, or fresh fruit – your options really are endless as these portable little guys are the perfect vehicle for just about anything.

Baking Instructions:

Throw it all in a bowl, mix well, portion it out into a 12-spot muffin tin and bake at 400 degrees for 20 minutes, or until you can stick a toothpick in without it coming out covered in puree. I tend to do the toothpick test 3 or 4 times before I know they are finished, but that’s because I seemingly can’t wait to eat the pumpkin. It’s the grown-up equivalent of licking the wooden spoon when making cookies.

Eating Instructions:
Throw on a sweater and your favourite pair of tights, tuck them into some knee-length boots, sit on your front porch, watch the leaves change and ENJOY! Fall is only here for a little while.. get it in ya’!

An Irish-Canadian Girls' Interpretation of "Skinny Italian"

Tonight’s blog post was not a premeditated one. In fact, it wasn't until halfway through my cooking venture that I decided, perhaps, this concoction was blog-worthy! I know you're probably wondering, if I didn't realize until halfway through my preparation, how do I have photos right from the start?  The sad, pathetic answer to that is because that’s what I do sometimes. I take pictures of my cooking process – whether I have the intention to share it or not. The universe is likely going to give me an early onset of Alzheimer’s... almost like a payback for my need to photograph meaningless things and more often than not, share them with the world. At least I'll have an incredible amount of photos to look back on as I try to reminisce.

There are a few reasons why this “Skinny Italian” is a favourite in our household. You see, Kev’s favourite cuisine (at least before we met and in our earlier days of togetherness) is Italian – specifically, pasta!  I, on the other hand, couldn't choke down a bowl of his beloved starches to save my life. You heard right, I don't like pasta. Spaghetti, lasagna, bowtie, linguini – you name it, I hate it.

Although this truth has put me at a disadvantage in a handful of social situations, it has worked in my favour when I have attempted to cut down on carbohydrates. With about a month and a half left in my pregnancy (and, from what I’m told, a month and a half of going to bed wondering how you could possibly get any bigger and then, in fact, waking up bigger) I have taken it upon myself to attempt to eat as healthily as possible without denying my body any of the necessary nutrients it needs to finish growing this baby.

The “Skinny Italian” dish allows me to satisfy Kev’s taste buds without ending up looking like I should be tied down in the next Macy’s Thanksgiving Day parade.

Another reason it’s a favourite ‘round these parts is because it’s easy! With a prep time of 5 minutes and a total cook time of under 20, it’s the perfect solution when I'm strapped for time or energy - or both!

Here’s how I create my “Skinny Italian” dish. I challenge any of you pasta-loving creatures to give it a go yourself and see if it hits the spot!

1 -Start simmering marinara (or your favourite pasta sauce) in a large pan.
2- Chop thawed, boneless, skinless chicken breasts into bite-sized pieces and add it to the simmering sauce
3- About 5 minutes after you've added the chicken, add chopped vegetables of your choice. I used onion, red and orange peppers, mushrooms and corn.
4-Once the veggies are added, add cream cheese and chicken broth to the mix. (Eyeball it and adjust your pouring based on whether or not you want to eat this with a fork or a spoon. Scientific, I know).
5-After about 15 minutes have gone by, drop in a few handfuls of spinach. The spinach will cook down quickly and add an element of freshness (and colour, if you’re into that whole “eating with your eyes” thing) to your pan!
6- Once your spinach has cooked down – you’re good to go! Make sure your chicken is cooked thoroughly, turn off the heat and serve!
*Seasonings added throughout : Oregano, Basil and Thyme

Disclaimer: I am in no way of Italian descent (though I did pretend I was for a few days in 4th grade), nor am I incredibly knowledgeable of their food fare. I am an Irish-Canadian who was raised largely on meat, potatoes, and vegetables from my own backyard. If my seasoning or use of cheese is not genuinely, 100% Italian – my sincere apologies! 

God Bless Tonatiuh and Bacon-Wrapped Water Chestnuts

Today's post shares with you one of my trusty go-to's when it comes to potluck dishes:

Bacon-Wrapped Water Chestnuts
 

Not only are they cheap, quick and easy, but they are always a hit. I feel a high percentage of human beings don't listen beyond the words "bacon-wrapped, so the potential for fellow attendees to pass on sampling your dish (which I always take as a devastating blow and personal insult) remains low.
Now, I had to prep these bad boys in advance as they were being cooked off-site at my nephew, Tonatiuh's, baptism.

Once you whip up the BBQ sauce, manually open the cans of chestnuts and slice the bacon into halves, you're still only looking at a 5 minute prep-time.

So, here she is:

Ingredients:
Maple Bacon (you can use any ol' bacon, really, but going with maple cuts back on the sugars you'd need to use in the BBQ sauce without sacrificing any of the sweetness).

Whole Water Chestnuts (I use DYNASTY brand, canned chestnuts because they tend to hold their moisture best, but, they're going to be wrapped in bacon and drenched in a sweet/savoury BBQ sauce, so let's be real - the nugget of water chestnut really isn't the highlight of the dish and you shouldn't waste your valuable time searching for one brand or another. If it's whole and it's a water chestnut, it'll do!)

BBQ Sauce (makes about a cup) :

• 1 cup ketchup
• 1 tablespoon brown sugar (splurge for 2 tablespoons if you're not going with Maple Bacon)
• 2 tablespoons worcestershire sauce
• 1 cup molasses (I use Grandma's "Fancy" Molasses, but I'm sure any would do)
• 2 tablespoons of lemon juice
• Garlic Powder (to taste)
• Salt (to taste)

Note: I often adjust my seasoning based on the audience. For instance, if my Dad is present, I add more salt (which he will then, in turn, add more salt to, before tasting, regardless and without fail) If my Brother-in-Law (who is from Mexico City and has the heat tolerance of a man who was force-fed suicide hot wing sauce as an infant) is present, I will throw in a dash or two of cayenne or chili powder. Basically, what I'm getting at, is that seasoning is 100% flexible in the world of BBQ sauce. And what a wonderful world it is!

Cook time: Throw these little pieces of deliciousness in the oven (375) for 30-40 minutes based on how crisp you'd like your bacon and voila. Serves a whack-load of people, on the lower end of the carb spectrum, you can be cute and use different coloured toothpicks based on your theme... the perks are endless).

God Bless Bacon-Wrapped Water Chestnuts and God Bless Tonatiuh!