There is something so quintessential about digging into a steaming bowl of chili while screaming at the tv during a close football game. Where’s the flag? Personal foul! Interception!!! 76 yard touchdown by RG3 (yes I’m a skins fan)!
Sunday called for a feast. Accompanied by my brother, we devoured a 4 course meal full of hot sauce, chili powder, pumpkin and cream cheese. And a little Sam Adams Oktoberfest for good measure.
Traveling is fun, but the best nights are spent in the kitchen and around the table with the people you love!
Hot Wing Cauliflower
These were super easy, vegetarian and healthy! Just break apart a head of cauliflower, roast on a sprayed baking sheet at 400 degrees for 25 minutes. Once browned, take ’em out of the oven and toss in your favorite hot sauce and throw on a few breadcrumbs. Crunchy, tangy and perfect to dip in a blue cheese sauce. Even my 22 year old carnivore brother devoured them!!
On to the main course! A fall Sunday calls for a hearty chili. Sneaking some healthy, fresh options into a crockpot really saves on the calorie, fat and sodium content vs. canned or more traditional chili recipes. This batch incorporated sweet potatoes and cinnamon, along with the staples of beans and chili powder – combined into a belly warming bowl of steaming goodness!
1 pound ground turkey, browned with hot sauce of choice
1 yellow onion, chopped
2 cloves fresh garlic, diced
1 can chicken broth
1 large sweet potato, cubed
1 can white beans, rinsed
1 can kidney beans, rinsed
1 can black beans (option, with chipotle chilis in the can)
2 cans (15oz) fire roasted tomatoes
3 tablespoons chili powder
2 tablespoons low sodium soy sauce
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon cinnamon
Brown your turkey, adding a generous dousing of your favorite hot sauce to the cooked meat. Sauté your chopped onion and diced garlic for a few minutes, or until just browned. Add turkey and onion mix to your crockpot.
Add in all other ingredients and stir until well mixed. Set your crockpot to high and cook for approximately 4 hours. Serve with a side of cornbread and garnish with cheddar cheese, Greek yogurt (or sour cream) and scallions.
And finally, dessert! Pumpkin required an appearance.
Pumpkin brownie fudge bars
Boxed brownie mix
Can of plain pumpkin purée
Block of light cream cheese
This recipe calls for brownies, but the end result is dense and much closer to a fudge. Delicious!
Combine your dry brownie mix with the can of pumpkin. Pour into a greased 9×13 pan. Bake for about 24 minutes at 350 degrees or until a toothpick comes out clean. Prepare the frosting by combining room temperature cream cheese with a splash of milk (3 tablespoons?) and about 1/2 a cup of powdered sugar. Mix together until smooth. Let the brownies cool and then coat with a healthy layer of cream cheese frosting. Dust with cinnamon and enjoy!
Ok, I’m hungry again! Leftovers for lunch!