Pumpkin Perfect

Pumpkin pie, pumpkin spice lattes, pumpkin muffins, pumpkin ravioli, pumpkin roll cake, pumpkin soup, pumpkin waffles, pumpkin oatmeal... I could go on forever! Pumpkin - in my humble opinion- is the perfect fall ingredient. I could be accused of going pumpkin overboard, but lucky my husband is just as pumpkin crazy as I am.

Pumpkin also packs some powerful health benefits. It is loaded with vitamins (A, C, and E!), fiber, and a variety of carotenoids (which can help lower your risk for a variety of cancers and heart disease), and it is also low in calories. So as you reach for your second or third slice of pumpkin bread, you can at least console yourself with the fact that you are getting some good nutrients.

While we all probably have a family recipe for pumpkin pie or pumpkin bread (or just use the one from the side of the Libby's can), I thought I'd share with you a couple of nontraditional pumpkin recipes.

Turkey Pumpkin Chili

I found this recipe last fall on Whole Foods recipe website and have used it for many a football games and crisp fall evenings. I will say that when I first suggested making this, I did get some turned up noses, but in the end they all ended up becoming fans of my new spin on chili.

Ingredients:
2 tbsp olive oil
1 small yellow onion, chopped
1 medium green bell pepper, chopped
2 jalapenos, seeds removed and chopped
2 cloves garlic, finely chopped
1 lb ground turkey
1 (14.5 oz) can diced tomatoes
1 (15 oz) can pumpkin puree
1 tbsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1 (15 oz) can kidney beans, drained

Directions: Heat oil in large pan over medium heat. Add bell peppers, onions, jalapenos, and garlic. Cook stirring frequently for 5 minutes or until tender. Add turkey and cook until browned. Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt, and pepper. Bring to a boil. Reduce heat to low and add beans. Cover and cook stirring occasionally for 30 minutes. Then it is ready for enjoying. You can also make it a day ahead because chili always tastes better on the second day after everything in the pot has really gotten to mix together.

Great Pumpkin Cookies

Now you may recall my rant on not eating cake again until 2011 and vowing to find a different way to indulge on my birthday and these cookies were it! This recipe came from my cousin (also an October birthday!) and now I can't imagine a fall without it! I have already had people asking for the recipe, so here it is:

Preheat oven to 350 degrees.

Ingredients:
2 cups flour
1 cup oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter or margarine softened (If using butter, add some extra flour or the cookies are flat.)
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 tsp vanilla
1 cup canned pumpkin (plain, NOT pumpkin pie filling)
1 cup dark chocolate chips

Directions: Combine flour, oats, baking soda, cinnamon and salt. Set aside. Cream butter, Gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkins, mixing well after each addition. Stir in chocolate chips. For each cookie, drop 1/4 cup dough (for large cookie) or a rounded teaspoon (for small cookie) onto a lightly greased cookie sheet. If you are feeling very Martha Stewart, you can use a thin metal spatula to form dough into a pumpkin shape (with a stem). Bake 20-25 minutes for large or 10-12 minutes for small cookies, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Cookies can be enjoyed plain or topped with icing or peanut butter with some raisins or nuts- either way they are SCRUMPTIOUS!