Pumpkin Spice Overnight Oats with PS Granola

Prep Time: 15 minutes | Cook Time: 1 hour, 15 minutes | Chill Time: 4 – 6 hours, or overnight |Total Time: 4 hours to overnight | Serves: 1

Pumpkin Spice Overnight Oats were created from a partially-used can of pumpkin puree from my Roasted Tomato and Pumpkin Soup! I don’t know many people who would use a spoon to eat the remaining purée. I figured if you’ve made the soup, it’s because you love pumpkin too and would really enjoy the Pumpkin Spice Overnight Oats with Pumpkin Spice Granola!

The granola recipe below makes a “normal” batch. It seems kind of pointless to me to make enough granola for a single serving of overnight oats. Feel free to halve the recipe if so desired. But I do believe you’ll love this granola so much, you’ll be happy to make enough for more overnight oats and possible sharing!

I love the Bonne Maman brand jars for overnight oats. I love the size and the cute red and white checkered lids. You may use a jar of your own. Cover the oats with plastic wrap if it does not have a matching lid.

This recipe is adapted from my Granola recipe on my website. It is filled with dried fruit and chocolate chips! Yumm- O! I used to make Granola for our family camping trips when the kids were younger. Great memories.

My recipe calls for 3 tablespoons of pumpkin puree, but you may use 2 tablespoons. Also, there should be enough pumpkin puree left in the can for 2 servings of overnight oats if you made my Roasted Tomato and Pumpkin Soup as directed. The recipe below is for a single serving.

Enjoy!

Roasted Tomato and Pumpkin Soup with Homemade Croutons

Prep Time: 20 minutes | Cook Time: 1 hour, 20 minutes | Total Time: 1 hour, 40 minutes | Serves: 6 – 8

It’s fall! The leaves are beginning to turn and fall a little at a time. I love it! Cozy soups, comfy sweaters, soft blankets, and evenings when you can sleep with the windows open. Football season is starting. Sunday afternoon drives to look at the beautiful landscapes in our area will be spontaneous. Who’s with me?

I found a couple of cans of pumpkin purée that I purchased last fall… (I know!) A fun and yummy soup was calling my name.

This recipe uses a can of pumpkin purée, but you are welcome to roast a pumpkin, scoop out the flesh, and purée as a substitute.

A couple of decades ago, I made a truly homemade/made from scratch pumpkin pie only to be incredibly disappointed that it tasted exactly like a pumpkin pie made with canned, store-bought purée. Bummer. That was a lot of work with high expectations, only to be let down. That’s the only “from scratch” pumpkin pie I’ve ever made.

There are many tomato soups online. There are many pumpkin soups online. There are some tomato and pumpkin soup recipes online. But, let’s add some flair.. some roasted vegetables for depth of flavor. Not just roasted tomatoes, but a mirepoix of carrots, celery, and onions lightly caramelized.

I have also included a crouton recipe. It is a little bit extra work, but here, going the extra mile is worth it. My first batch of croutons were eaten up by my son and his girlfriend straight out of the bag, but that allowed me to experiment with the next batch. Win-win!

Here’s the most important tip for this recipe. Taste the pumpkin before adding it to your soup. I dumped an entire can into a pot of chipotle-pumpkin soup, and the soup was gritty! Talk about a nightmare. The Libby brand that had never failed me before, was gritty and ruined my dish. Talk about learning the hard way. Pumpkins/squash are grown in sandy soil, so I guess it was inevitable that some dirt and grime would get through quality control at some point. I do still buy Libby’s pumpkin products, but it’s ingrained in my brain to taste-test first. I highly encourage you to do the same.

I’ve also learned some brands are more “watery” than others. That’s important in making scones or biscuits, but for this soup, it’s perfectly fine.

Serving suggestion: My son’s girlfriend topped hers with sour cream and loved it! I purchased a bottle of sun-dried tomato olive oil to drizzle over my warm soup. Wow! It changed the flavor quite a bit, but it was a wonderful bowl of soup.

My recipe does not use the entire 15-ounce can of pumpkin purée because I want the tomato flavors to be dominant and the pumpkin an undertone. You will have about ½ cup of pumpkin purée leftover in the can. If you already have an idea about how to utilize it, go for it! If not, here’s a link to some pretty-yummy Pumpkin Spice Overnight Oats with PS Granola! Yumm-O! But if you’d rather use the entire can of pumpkin purée, go ahead, but be sure to adjust seasonings and liquids.

Enjoy!

Spicy Romesco Sauce

Prep Time: 20 minutes | Cook Time: 25 – 30 minutes | Total Time: 50 minutes | Serves: 4 – 6

The sauce you didn’t know you knew you had to have in your repertoire of sauces. This is one for the recipe box (or your recipe app). It’s super-easy to make and can go with many dishes as a condiment, a dip, or as a bed of comforting goodness. I suppose it’s pretty obvious which one I prefer.

Romesco Sauce does not usually have any heat to it. The traditional peppers in the sauce are red bell peppers which are a big zero on the Scoville scale. Total safety zone for people who are opposed to heat. But, for those of you like-minded readers, let’s bring on the spicy chiles and turn up the heat!

As previously stated, this sauce can be deliciously used as a bed under veggies or proteins such as salmon, shrimp, chicken, steak, and on and on. Check out my Chili Roasted Cauliflower Over Spicy Romesco Sauce… a head of cauliflower rubbed with chili powders and oven-roasted, served over the best sauce!

You will need a blender. An immersion blender will be ok, but the convenience is definitely in a traditional electric blender.

Here’s a tidbit of history from my cauliflower recipe…
Looking into the origin of this sauce, of course, there were conflicting dates; however, a couple of things were consistent…it was developed by fishermen to use as a condiment to serve with meals they prepared with their catch off the coast of Catalonia, Spain. Talk about “fresh catch of the day.”

Enjoy!

Eggplant in Spicy Chiles

Prep Time: 45 minutes | Cook Time: 40 -50 minutes | Total Time: 1 hour, 25 minutes | Serves: 6

“Galaxy of Stars” eggplant is one of the most beautiful vegetables I have ever seen. Stunning. My husband and I found these at a semi-local Amish farmers’ market in Tellico Plains, Tennessee. It was a busy Saturday at Tellico Community Farmers Market so I was happy they had not sold out of this vegetable.

I love eggplant. I always have. My husband, not so much, but I was determined to win him over. Let’s add a lot of heat and smokiness.

I could’ve added chili powders, such as arbol and chipotle, but I wanted the real deal… dried chilies. Not to mention, I’m getting into a dried chilies kick right now. I have a refried bean recipe I am developing. Yummy. Hopefully that one will show its beautiful face here soon.

This recipe is not for the faint of heart. It. Is. Spicy. You want to serve with cold milk or some sour cream to cool the heat. Seriously. It’s pretty powerful, but sooo good!

Eggplants are keto/low carb! They contain some good amounts of potassium and fiber. Being high in antioxidants is a plus, too! (healthline.com) Did you know that eggplant is actually considered to be a large berry?

Other countries call eggplant an aubergine, so if you see recipes with this term, it’s your eggplant at the farmers’ markets and grocers. Choose eggplants with glossy, smooth skin.

Serve the spicy eggplant as is, or over rice, quinoa, lentils, etc. This is a vegetarian recipe, but you could certainly add a protein of sautéed chicken, salmon, or a hearty NY strip steak.

Super easy, SUPER delicious!!

You can substitute other veggies, such as cauliflower, for the eggplant. You may need to adjust cook time.

Love eggplant, too? Try my Hoisin Eggplant, Ratatouille, Best Veggie-Bacon Grilled Cheese, and Roasted Vegetable Panini.

Enjoy!

Mediterranean Rice Pilaf with Artichokes, Capers, and so much more!

Prep Time: 15 minutes | Cook Time: 15 – 20 minutes | Stand Time: 5 minutes | Total Time: 40 minutes | Serves: 6

The term “Mediterranean” in the food world covers a beaucoup of ingredients, flavors, and aromas. Labeling a recipe Mediterranean doesn’t really guide the reader very well; a title like that can give the wrong assumption or be misleading.

Adding only two of the flavorful ingredients into the title was enough to introduce you into a flavor profile that, I hope, will pique your taste buds’ interest.

Not an everyday spice in American cuisine, Sumac can turn more into a hunting expedition at the grocery store. (Then again, there are lots of spice companies online.) Sumac has a bit of a sour tanginess similar to lemon juice, which I guess is why I’m a fan. Plus, there’s an earthiness lingering within this spice. Use a freshly-opened bottle, or at least less than 6 months since opening, or it loses its potency. That’s the downside to this spice. Here are other recipes that I created that use the sumac spice to help you use up that bottle.

You have the option to cook your rice in a rice cooker. I love mine! It’s an earlier model of Zojirushi. Rice can be cooked according to the manufacturer’s instructions. Include the resting time if it is suggested. I have definitely found that rice cookers are pretty much fail-safe. Yay for a successful dinner. 

The rice is excellent on its own, cooked in that flavorful liquid, but combined with the veggies, it becomes outstanding!

Enjoy!

Spaghetti Tacos (Your New Taco Tuesday!)

Prep Time: 20 minutes | Cook Time: 35 – 40 minutes | Total Time: 1 hour | Serves: 6

Even at the age of over 40-something, I can still fall into peer pressure. Spaghetti Tacos is not something I would’ve given a second thought. However, to the persistent “nudge“ (might feel more like a push off a cliff), of a young, enthusiastic, church friend, I bowed to the request to make Spaghetti Tacos.

As my routine, and as any food creator should do, I perused the Internet, looking to see what has already been pioneered in the Italian taco realm.

Most recipes were very, very simplistic, using a jar of marinara. I’m not dissing jars, as long as you use an excellent brand. They are out there and generally more expensive than the usual Prego. Homemade marinara, however, is my go-to. Even still, according to how my brain works, I thought to myself, “How do I add some flair to this sauce?“

In consideration of my carnivore husband, the spaghetti tacos will have a meat sauce. Period. Let’s make sure the sauce is super flavorful, yet not too intensely Italian that it can handle taco sauce, shredded lettuce, and diced tomatoes, should a guest choose to add. Wow, to find the delicate balance. That was the challenge.

Picking the brain of my enthusiastic friend, crunchy taco shells was the way to go. My son piped in that Doritos makes a flavored crunchy shell that I absolutely had to utilize, if I could find them in my area. I did find cheese-flavored crunchy taco shells. The consensus was they were the best! Be sure, however, to give them a quick bake in your oven to crisp up and bring back to life; they can be a bit stale-tasting right out of the box.

Serve with garlic bread or a hearty salad. My son’s girlfriend made a Greek salad with tomatoes, cucumbers, red onion, dried oregano, feta, Castelvetrano olives, and a homemade vinaigrette that was out of this world!

You’ll find the recipe below has been thoughtfully and intently drafted, tested, developed and thoroughly devoured.

How many it actually feeds depends on multiple factors… the size of your shells, the amount you actually add to the taco, your appetite, etc. The recipe yields, in my opinion, plenty for 6 people for a dinner, plus maybe a small plate of leftovers for a midnight snack. Best wishes and I hope to be tagged on social media with happy faces!

Enjoy!

Chili Roasted Cauliflower Over Spicy Romesco Sauce

Prep Time: 20 minutes | Cook Time: 1 hour, 10 minutes | Total Time: 1 hour, 30 minutes | Serves: 4 – 6

Romesco is a very flavorful, versatile sauce on its own, but add some flair with chiles and a beautiful head of roasted cauliflower, and you have a vegetarian dream come true.

Looking into the origin of this sauce, of course, there were conflicting dates; however, a couple of things were consistent…it was developed by fishermen to use as a condiment to serve with meals they prepared with their catch off the coast of Catalonia, Spain. Talk about “fresh catch of the day.”

Romesco sauce’s base is tomatoes and roasted red peppers. Toasted almonds may sound a bit unique if you’re used to only sprinkling them over stir-fry. Yes, you do taste them, and you’ll be quite glad about it.

If it helps to prep a couple of days in advance, feel free to do so. You may roast the peppers, toast the almonds, and reconstitute the chiles the day before. Or, you may make the complete Romesco Sauce up to 3 days in advance.

My recipe calls for you to char the red bell peppers under your oven’s broiler or over a gas cooktop flame. Yes, it would be easier to twist a store-bought jar of roasted red peppers and dump it into your blender, but the flavor will be much more “pure” by roasting yourself. I tasted the store-bought and homemade side by side. There is a difference. Jarred peppers are preserved with citric acid, so they have a bit of salty/sourness. It’s not bad; it’s just not as pure a red bell pepper as it can be. Plus, it does not take a whole lot of time to char your peppers yourself, but it does take your full attention. Don’t cremate the peppers; only blacken the skins.

Using dried chiles for heat, smokiness, and flavor is the way to go versus chile/chili powders. Plus, there’s just something wholesome, fulfilling, and therapeutic about making food yourself. I chose morita/chipotle chiles on purpose. You may choose other varieties of dried chiles that may be more accessible to you. Pasilla, guajillo, etc. are good substitutes.

Roasting a whole head of cauliflower instead of florets does take a bit longer, but the presentation is lovely.

Serve as a side dish if you are serving a protein and need something colorful and delicious!

Enjoy!

Simple Roasted Radishes

Prep Time: 20 minutes | Cook Time: 40 – 45 minutes | Total Time: 1 hour | Serves: 4 – 6

This underrated vegetable needs more attention. I believe most people use them raw, sliced on salads, and that “biting/spicy” flavor is all they know. But, if you roast them in the oven as you would any other veggie (just with oil, salt, and pepper), you’ll be amazed at the transformation… they’ll morph into a mellow, flavorful side dish.

This recipe sat in my drafts for about 8 months until I received a couple of pounds of fresh-from-the-garden radishes! What a gorgeous vegetable, and a motivation to bring this recipe back to life.

Radishes can be purchased already washed and trimmed in plastic bags in your produce section. I still scrub them even though the bag boasts “washed and ready.” They usually need a good rinsing and some extra trimming.

You might find radishes in bunches, with the green tops available as well. Look for them at farmers’ markets in March through November. These must be scrubbed and trimmed. Be sure, either way you buy them, that you cut out any splits. Dirt and germs can get down into those crevices. The leaves are edible, too. You can sauté them in a little bit of olive oil with salt and pepper until wilted. Or, if you own bunnies, they love the tops!

Radishes are packed with goodness. There is a long list of vitamins and nutrients packed into these beauties. And the health benefits are pretty impressive, too. Check out this informative article by herbazest.com. 

As you can see in the photos, the bright red color fades as they are roasted. They lose some of their bright color, and the thin skin wrinkles in the heat. But that’s only aesthetics. Radishes are rich in antioxidants, potassium, and vitamin C.

The radishes can be washed and trimmed up to 2 days in advance, which can help with time management when you’re making multiple dishes for a meal.

Next time you need a side dish and the usual potatoes or broccoli just aren’t exciting enough, roast radishes for a change-up that might become a weekly recipe!

Enjoy!

Texas Caviar

Prep Time: 30 minutes | Cook Time: None | Stand Time: 30 minutes – 1 hour |Total Time: 1 hour –  1 hour, 30 minutes | Serves: 20 – 25

Yumm. Just yumm. This is an addictive dip. The textures, the flavors of tang and fresh herbs are downright delicious. You may not want to share once you taste it!

You may find Texas Caviar under a different name, aka Cowboy Salsa or Cowboy Caviar.

This is a party food; it makes quite a bit. You can halve the recipe. Reserve the remaining beans and corn for another recipe, such as a soup or chili. Use 1 bell pepper instead of two colors.

Protein and veggies in one! Lots of goodness and fiber. Serve with chips. Oh, heck, just use a spoon. It’s that good. And it’s gluten-free, egg-free, nut-free, and dairy-free!

The bell peppers can be any color. I have different colors listed, but that’s more for aesthetics. However, most colors other than green have a bit more sweetness. I know the common green variety is generally less expensive, so purchase as you desire.

My recipe calls for cilantro and Italian parsley. There is so much flavor in Italian parsley, and it goes very well here. If you prefer, you may use only one herb, but… it really is good with both! But be sure to use fresh herbs. Dried will not taste as fresh, nor will the texture be as good. The same goes for the green onions; don’t use freeze-dried.

Speaking of using fresh ingredients, use a real garlic clove, not jarred garlic or garlic powder. The taste of a real garlic clove freshly grated into the dressing is divine.

Using Roma, cherry, or grape tomatoes are the better choice. Some tomatoes contain a lot of liquid that can dilute your homemade dressing.

The homemade dressing tastes so much better than store-bought. If you use a store-bought bottle of Italian salad dressing, your Texas Caviar will taste like your pasta salad. Let’s bring freshness to this appetizer. And be sure to give the dressing standing time, allowing the flavors to marry and get happy. It makes a difference.

Still on the fence? Just make it. You’ll be glad you did.

Enjoy!

Vegetable Stir Fry

Prep Time: 45 minutes | Cook Time: 15 – 20 minutes | Total Time: 1 hour | Serves: 6 – 8

I was preparing to feed about 30 people when I got the late notice that someone else was bringing veggies. I found myself with about 13 pounds of vegetables already cut up and ready to roast. Holy crow. So what now? I was trying to dream up all kinds of recipes, almost ready to create a zucchini smoothie. What am I going to do with all this food?

Kabobs recipe is in the making (I’m waiting on my hand-made skewers, forged by a blacksmith I found on Etsy), but for now, let’s do a stir fry! This dish is usually made out of necessity, when the veggies in my fridge are getting past their prime. Sound familiar?

FRESH is the word. Do not use frozen (or canned!) vegetables. Ew. They have a taste of their own and it is not good. I grew up with frozen vegetables and I very clearly remember the smell and taste. Just don’t. I know I sound pushy, but trust me here. Your trip to the produce department and/or farmers’ market will be rewarded.

I know after prepping your veggies, it will look like you have way more than you actually need. If you cook with veggies often, you know those babies shrink in the cooking process. You are welcome to reduce the amount of veggies for fewer servings, but you’ll need to reduce the amount of sauce, also.

Funny, most of your time will be wrapped up in the prepping. The cooking process will be about 15 to 20 minutes if you’re cooking rice, too. If you’re making only the vegetable stir fry, cook time will be about 8 to 10 minutes.

Be sure all your veggies are dry. Wet veggies will steam, producing more liquid and ultimately dilute your sauce.

This is a vegetable stir fry, but it is not vegetarian. There is oyster sauce in the sauce.

Since we have quite a variety of vegetables to add, it does matter when each is added. Hardest to softest. Longest cook time to shortest cook time. Makes sense, right?

Feel free to halve the recipe if this is a bit much for your crowd.

Enjoy!