Pumpkin Muffins

Ingredients

• 1 small sugar pumpkin, seeded
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 3 eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Chicken Chili

Take some chicken broth and put it in a pot.
Add some rice or quinoa or both or neither. I used a half cup of red quinoa and a half cup of brown rice.
Take whatever vegetables you have in the fridge and chop and put them in the pot. I used a large sweet onion, three small red peppers, three heads of broccoli, and about five carrots.
Take whatever meat you have in the house and throw it in the pot. I used three large chicken breasts, chopped up.
Take whatever beans you have in the house and put it in the pot. I used a can of each: black, cannelloni, garbanzo, and pinto.
Add a jar of salsa. I used some fresh salsa verde and corn salsa that my friend Holly had made and canned for me. I usually just use a jar of store bought, though.
Spice as desired.
Cook until everything is nice and soft and smells delicious. Then eat!

Pumpkin Soup

Ingredients:

2 pounds of pumpkin, cut into chunks

3 large baking potatoes, cut into chunks

1 large sweet potato

3 cups of chicken stock

2 cups of water

½ teaspoon of dried rosemary

½ cup of grated parmesan cheese

½ teaspoon of salt

½ teaspoon of ground nutmeg

¼ teaspoon of ground white pepper

In a large saucepan, combine the pumpkin, potatoes, onion, chicken stock, water and rosemary. Cover and simmer for about 30 minutes or until the pumpkin is tender.

Remove pumpkin and peel skins. Return meat to pot. Puree.

Add the cheese, salt, nutmeg, and 

Pesto

Ingredients:

Basil

¼ cup of pecorino or romano cheese, grated

¼ cup of pine nuts

1/8 – ¼ cup of extra virgin olive oil

Add ingredients in food processor and chop. Let stand for one hour. Refrigerate or freeze.