Sweet Potato Squash Kale Hash

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This is a dish I made that was inspired by an Instagram post I saw the other day. I’ve been eating pretty healthy these past few months and have been trying new ways to make vegetarian meals taste super good. Roasting vegetables has definitely changed my approach to them. This sweet potato hash is perfect for the upcoming Fall season.

Bake cubed small sweet potato and squash at 400 for ~30 minutes. Set aside. Heat extra virgin olive oil in a skillet over medium heat. Add 1/2 diced bell pepper and 1/4 cup diced onion for 5 minutes until onion turns clear. Add in the sweet potato and smash cubes, 1 handful chopped kale, 1/2 tsp Dijon mustard, paprika, 1/4 cup water or veggie broth to keep it moot. Heat until kale wilts and serve immediately with red pepper flakes and sriracha.

  • – I modified the recipe with what I had in my refrigerator

Pumpkin Spice Latte

Today the infamous Starbucks drink Pumpkin Spice Latte comes out. In the past, it has always come out in late September. I’m not surprised by this because I saw Halloween outfits in the stores back in July. Our world is changing and holidays are being celebrated earlier and earlier due to our lack of patience and stores capitalizing on early profits. Black Friday is now on Thursday. Christmas is being celebrated before Thanksgiving. Even though Fall is my favorite time of year, I personally want to enjoy my last month of summer before I settle into Autumn season (pus it’s still too hot!).

PSL has become so popular that it even has its own Twitter page. But what has been interesting this year is this posting below by the Food Babe. Starbucks has always been hesitant to post the ingredients to PSL because it has no actual real pumpkin in it. This will probably bode well for smaller independent coffee houses that use real ingredients in their pumpkin drinks if word continues to spread about this. I’m curious to how Starbucks responds to this. What do you think or do you care?

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Bonfire Night

IMG_1167I love it when the weather starts cooling off. For me, autumn means layers of clothes, chili and bonfires. Tonight we had a fun fellowship night of corn hole, s’mores and music. I’m very blessed to have a great group of friends to do life with and thankful for moments like this to be in community. Tonight got me excited for the upcoming holidays.

Chili

_MG_8292One of my favorite Autumn foods is chili. I love it when it cools down and you can warm up with a big bowl of chili with cornbread. We had a chili party at work. Someone else brought in a white chili along with some cornbread. Here is a recipe I like to use.

  • 3/4 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 16-oz can tomatoes, cut up
  • 1 15-oz can dark red kidney beans, rinsed and drained
  • 1 8 oz can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a large saucepan or Dutch oven cook ground beef, onion, green pepper, and garlic till meat is brown and onion is tender. Drain fat from pan. Stir in undrained tomatoes, kidney beans, tomato sauce, water, chili powder, cumin, salt, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

* – recipe from Carrie Holcomb

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Schnept Farms

Pumpkin patches, chili, corn mazes and pig races. These are all part of the fun at Schnept Farms in Queen Creek, AZ. This family owned farm host their Pumpkin and Chili party every year for Harvest season. We brought the whole family out for some fun and food.