Fall Chili

Fall Chili

Ingredients:

2 Tbs. olive oil

2-3 cloves garlic, minced

1 onion, diced

1 can Hormel’s Hot Chili with Beans (or another brand)

1 (14.5 ounce) can diced tomatoes with liquid

1 (14.5 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can pinto beans, rinsed and drained

1 (14.5 ounce) can kidney beans, rinsed and drained

1 (14.5 ounce) can tomato sauce

3 Tbs. tomato paste

1 cup chicken broth

2 tsp. oregano

1 Chipotle pepper in adobe sauce, diced (1 for mild hotness, 2 for hot, 3 for crazy hot)

1 Tbs. cumin powder

1 tsp. cinnamon

1 Tbs. brown Sugar

½ butternut squash (1 pound total)

Toppings: Greek yogurt and Cilantro

Preparation:

To prepare the butternut squash:

Preheat oven to 500°F.  Wash and peel squash. Cut into small cubes (about ½ inch by ½ inch). Arrange butternut squash on a baking dish and drizzle with 1 Tbs. olive oil, mix. Place dish in the oven and bake for 30 minutes, or until fork is easily inserted in the squash. Set aside. (I cooked a 2 pound butternut squash and saved half of it for my galette recipe)

For the Chili:

Heat 1 Tbs. olive oil in a large pot over medium high heat. Add diced onion and garlic, sauté for 2-3 minutes, or until onion becomes translucent. Add the next 13 ingredients (can of chili through brown sugar). Bring to a boil then reduce heat to simmer. Simmer chili for about 20 minutes, or until beans have softened. Add the roasted butternut squash and ladle chili into bowls. 

Top with a dollop of Greek yogurt and a handful of cilantro.

More Visitors!

 We had some more visitors recently! Mom and dad came to see our new home, and just in time before the weather turned to rain! We had such a good time with both of them!

 After experiencing St. Honore bakery with Matt and Sarah, I knew they would love it! So we headed over there after a nice time in the city and sifting through Powell Books. We each enjoyed a hot chocolate and shared pastries.

 We also strolled around the Rose Garden. I think that mom stopped to sniff just about every rose at the garden!

 This is such a cute picture of them!

 We also headed over to Cannon beach and satisfied their cravings for fish and chips!

Another day I took them over to the Silver Falls state park, which I think was their favorite sight to see. They braved the 6.5 mile hike to see 9 waterfalls! They were good troopers!

 The picture above is from behind one of the waterfalls.

 We hiked Steffen-Style, with hiking poles! I think they rather liked them!

They were so nice and hunted down pumpkins and fall leaves for my church activity with me! Mom was in heaven going to fish and farmers markets. We enjoyed experimenting in the kitchen (we made stuffed trout and beet cupcakes)! Dad enjoyed talking with me about politics :) Cory was unable to go on all our adventures but he made up for it in playing games with us in the evening! We played Ticket to Ride and Settlers of Catan (which Mom won by pretending like she was loosing!) Cory and I were so sad to see them leave!

Butternut Squash and Zuccini Pasta

Butternut Squash and Zuccini Pasta

Ingredients

2 Cups Pureed Roasted Butternut Squash (directions follow)

1/3 cup half and half

½ tsp. chicken stock paste

1/3 cup water

¼ tsp. salt

¼ tsp. pepper

1/3 cup shredded Romano cheese

½ cup shredded part-skim mozzerella cheese

1 zuccini, diced into large chunks

1/3 cup diced onion

1 tsp. olive oil

Whole grain thin spagetti noodles

Walnuts to garnish

Directions

To prepare the butternut squash:

Preheat oven to 400 F°. Slice squash in half, lengthwise. Scrape out the seads. Place in a baking dish, face down. Fill the baking dish with ½ inch of water.  Bake for 25-35 minutes, or until a fork is easily inserted into the squash. Let the squash cool for 15 minutes. Peel the skin and place squash in food processor and pulse until the squash forms a creamy puree. Measure out 2 cups and freeze or refigerate the rest.

For the pasta:

Prepare noodles according to directions.

Heat olive oil in a skillet over medium-high heat. Saute the onions until translucent. Add the zuccini and saute for about 3 minutes. Take off heat and set aside.

In a medium sauce pan combine the squash, half and half, water, chicken stock paste, salt, pepper, and cheeses. Heat pan over medium heat, until the sauce is warmed through and the cheese is melted.

Place 1 serving of noodles on a plate, then spoon sauce on top. Spoon onion and zuccini mixture on top and garnish with about 1 tbs. chopped walnuts. 

Nutritional Information:

Calories: 266

Total Fat: 12g

Saturated Fat: 4g

Sodium:150 mg

Cholesterol:21 mg

Carbohydrates:11g

Sugars:6g

Fiber:3.5g

Protien:11g

Good source of vitamin A and vitamin C

Serving size: ½ cup cooked pasta, 1 tbs. chopped walnuts, ½ cup sauce and ¼ cup zucchini and onion mixture

3rd Year Anniversary

We just celebrated our 3rd year anniversary at the Lake Quinault Lodge in the Olympic National Park. After a long and hard week (we found out our last fertility treatment didn't work, had job opportunities fall through, and decided to do IVF) we enjoyed getting away. A rustic, technology free, and relaxing trip was just what we needed! It ended up pouring the whole time we were there but we braved the rain for a hike! The top picture is a view of the fireplace inside the lodge.

This is a photo of the Quinault lake. The mist gave the lake a quite surreal feeling.

A photo of the Quinault Lodge.

Cory attempted to duck from the rain!

On the trail that parallels the lake shore.

Cory was happy with the prospect of sweet potato pancakes, sausage, and fruit for breakfast.

I had fun wearing my boots and flannel!

We took a daring drive to the Pony Bridge hiking trail. Gravel roads and pouring rain!
You can't tell from the picture, but it was pouring the whole time! The trail turned into a creek by the end of the hike.

I attempted to get a picture of a mountain peeking through the trees and mist. We are coming back to hike to the top (when it's not raining so much)!

A view from Pony Bridge.

Yam Pancakes with Hazelnut Spread

These pancakes are perfect for a cool fall morning. I love how the sweetness of the yam and the richness of the hazelnut combine to make a healthy morning comfort food. The sweet potato pancakes from the Roosevelt Dining Room at the Lake Quinault Lodge were my inspiration. Hope you enjoy!

Hazelnut Spread

Ingredients

1/3 cup roasted, peeled hazelnuts

1/4^th tsp. cinnamon

4 tbs. Smart Balance®

2 tsp. agave nectar

½ tbs. brown sugar

Directions

Bake hazelnuts at 325 F° for 7-10 minutes, checking frequently for burning and stirring. Let hazelnuts cool and peel skins. Place hazelnuts in a food processor and pulse until fine crumbs form. Add cinnamon, Smart Balance®, agave nectar and brown sugar and pulse until combined.

 Nutritional Information

Serving size: 1 Tbs.

Calories: 51

Total Fat: 4g

Saturated Fat: 0.5g

Carbohydrates: 1g

Sodium: 14 mg

Cholesterol: 0

Protein: 1g

Sugars: 2.6g

Fiber: 0.5g

Yam Pancakes

Ingredients

¾ cup unbleached flour

¾ cup whole wheat pastry flour

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

¾ cup yam puree

2 large eggs, beaten

1 cup skim milk

1 tbs. agave nectar

Directions

Combine dry ingredients in a medium bowl. Mix well with a whisk. Combine yam puree, eggs, milk and agave nectar in a large bowl. Mix in dry ingredients and whisk until well blended. Heat a large nonstick skillet over medium high heat. Lightly spray with cooking spray. Spoon about 1/3-1/2 cup of batter onto the pan. Cook until small bubbles form through the center of the batter, about 3-4 minutes, flip. Cook other side 3 minutes, or until lightly browned.

Makes 8 small pancakes

Nutritional Information

Serving size: 2 pancakes

Calories: 262

Total Fat: 2.5g

Saturated Fat: 1g

Carbohydrates: 44g

Sodium: 218mg

Cholesterol: 106mg

Protein: 9g

Sugars: 7g

Fiber: 4g