for Coconut and is simple, easy, and full of flavor. You’ll fall in love with this fall recipe you can make all year long!
Recipe by splendidrecipes
- 3 tbsp.
- 1/2 small onion, diced
- 1 , minced
- 4 cups , divided
- 1-15 oz. can unsweetened
- 1 stalk celery, diced (I substituted the celery for a hand full of chopped spinach.)
- 1-15 oz. can pumpkin (I used kabocha pureed with chicken broth.)
- ½ butternut squash (about 2 ½ cup) peeled, discard seeds and sliced up
- 1 tsp. Fresh ginger, finely chopped
- 1 tsp. salt (optional)
Get the full recipe at splendidrecipes
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Watch: How to make mochi.
Ozoni by Bebe Love Okazu: Japanese New Year’s Mochi Soup
- About 16 – 20 cups of water
- 1 large 4 inch x 4 inch piece of drieddashi konbu
- Roughly ½ cup sliced carrots
- Roughly ¾ cup sliced (and halved) daikon
- Handful of mizuna (leaves and stems)
- Roughly 2 -3 tablespoons dried konbu dashi powder (or katsuo dashi for non-vegetarian option)
- 6 to 7 shakes of salt
- Roughly 2 to 3 tablespoons shoyu
- Minimum 1 piece of mochi per person
- ½ block of kamaboko, sliced and then halved (optional; omit for vegetarian ozoni)
- Optional: 3 pieces of chicken breast tenderloin, chopped into bite-sized pieces.
12 Home Cooked Holiday Recipies
Impress your guests this holiday with these home cooked and delicious holiday delights.
_ ____________________ _
Get Your Guests In The Mood…
Make It A Sides Buffet…
Add A Little Spice to The Season…
Now We’re All Marry & Bright!
Oh! Yum! 11. Eggnog Spice Bundt Cake by relish.com
And last, but not least… 12. Lobster Mac N’ Cheese by smells-like-home.com
Enjoy A Safe, But
With Family & Friends!
BONUS RECIPE: Salted Caramel Apple Hand Pies, plus how to video on the perfectly flaky pie crust.>
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This tasty Spicy Pumpkin Hummus is sure to be a hit this fall, with the perfect hint of spice to give your taste buds a kick, but feel free to add more cayenne pepper if you want it even spicier; as with any hummus recipe, the ingredients can be adjusted until you get the flavor you like!
Pumpkin Spice Latte is one of my favorite fall drinks; always gets me if the fall mood and tastes like a pumpkin pie in a cup. Yum!
Pumpkin Waffles are the perfect fall treat that will satisfy your fall spice cravings.
If you’re like me, I’d rather spend my weekends relaxing and spending time with family. Here’s a relatively easy breakfast recipe you can prepare the night before without a huge clean-up.
Fall is among other things, pumpkin season! And don’t we all love pumpkin pie, pumpkin muffins and pumpkin cookies and best of all pumpkin bread.
Lunch & Dinner
Craving some of fall’s comfort foods? Whip up a delicious Pumpkin Risotto in a flash with this quick and easy recipe.
Did you know adding pumpkin give sweet nutty flavor to dishes and is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili?
Transform the traditional pumpkin pie into an enchanting side dish recipe.
Who doesn’t love pumpkins this time of year, especially when they’re roasted and whipped into a creamy warm winter soup?
Pumpkin Pie Spice: Since autumn is upon us, I thought share this spice blend with you. Whenever a recipe calls for the typical blend of fall spices like cinnamon, nutmeg, etc. Toss in a couple of teaspoons of this homemade pumpkin pie spice.
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5 Healthy and Hearty Soups: Hot, cheap and easy to make, these soups are sure to satisfy. Take a look.>
6 ounces chorizo, cut in half lengthwise and sliced
1 tablespoon olive oil
1 onion, chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, trimmed, washed and thinly sliced
salt, to taste
freshly ground black pepper, to taste
In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.
Did you know adding pumpkin give sweet nutty flavor to dishes and is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili? Garnish each portion with a dollop of sour cream and chopped cilantro.
- 1.5 pounds ground chuck
- 1 – 15 oz can dark red kidney beans
- 1 – 15 oz can light red kidney beans
- 2 – 14 oz cans pumpkin puree
- 2 – 28 oz cans crushed or diced tomatoes
- 4 cups beef broth
- 1 large onion, diced
- 1 large green pepper, diced
- 2 cloves garlic, diced
- 3 teaspoons cumin
- 1 teaspoon chili powder, or more to suite your tastes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dried cilantro
- 2 teaspoons dried oregano
Directions: Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.
Crock Pot Method: Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 – 8 hours, or high for 4 hours.
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