Pumpkin

This is so random, but I've been totally obsessed with eating pumpkin this year.  I make pumkin-flavored things through the holidays, like pumpkin cheesecake or pumpkin cookies, but I always feel like there's not enough pumpkin flavor in there.  Plus, I prefer savory foods to sweet , so I feel like I'm eating foods that I don't even necessary want just to get the pumpkin flavor.  So I decided, well if I'm eating things for the pumpkin flavor, why don't I just eat pumpkin?  Duh.  And that's what I've been doing.  I've probably eaten about 10 cans of this so far this year.  No joke.  I just put it in a microwave safe bowl and heat it up until it's hot.  Then I put a pat of butter on top and eat it.  I think I like it so much because it is tasty and comforting, actually kind of reminds me of mashed potatoes, only a healthier version.  I also looked up the health benefits of pumpkin and it has many.  Just make sure you are buying that can that says "pure pumpkin" and not "pumpkin pie mix."  It's usually in the baking aisle.

Mushroom Blue Cheese Salad

This is one of Mark's favorite dishes and it is so easy to make.  If you like blue cheese, you'll probably like this too.  I use a small container (8 oz?) of cremini (baby portabello) mushrooms.  You could also use regular portabellos too.  I coursely chop them and saute it in some olive oil.  Season to taste with salt and pepper.  Whenever I cook mushrooms, I usually add a little red wine at the end just for a little extra flavor.  I add maybe a quarter of a cup of red wine and cook until most of the liquid dissipates.

While the mushrooms are cooking, in a large bowl I put in a bag of store-bought baby spring greens and sprinkle some crumbled blue cheese on top.  I make my own balsamic vinegarette by whisking together about 1/4 cup balsamic vinegar with 1/4 cup of olive oil and season with salt and pepper.  Pour the dressing on the salad and gently mix.

When the mushrooms are cooked, let them cool slightly, and pour them into the salad and gently mix.  The warmth of the mushrooms slightly wilts the salad and melds all the flavors together. 

Creamy Avocado Dip

This dip is so easy to make. All you need is one ripe avocado, 2 tablespoons sour cream (I usually buy light sour cream because I can't taste the difference), 3 sprigs cilantro, 1 small jalapeno (seeds and ribs removed) and juice from 1 lime.  In a food processor, add the avocado and lime juice.  Process to combine the two (the lime prevents the avocado from turning brown).  Add the sour cream, cilantro, and jalapeno and process until everything is mixed together--it should be a light green color.

Enjoy with your favorite tortilla chips or Mexican dish.  We have been eating it with tortilla chips.  I also put it on a burger and it was delicious!

On a side note, the tortilla chips in the picture above are the best store-bought chips I've ever had!  As shown in the picture, the brand name is Xochitl.  I don't find them in my regular grocery store here but I've found them in more random "specialty" grocery stores.  It's definitely worth checking your local grocery stores to see if they carry it.

Williams-Sonoma Eggnog Pancakes

I bought Mark this pancake mix for Christmas because he really likes egg nog.  I added some blueberries to the batter before cooking.  The verdict?  Too nutmeg-y.  Kind of disappointing.  I think they are edible but Mark didn't really like them.  He kept saying "interesting" and "it's not bad" while eating them.  Not exactly what the chef wants to hear.  But he did reassure me and say that it wasn't that I did anything wrong, the batter just doesn't taste all that great.  And I agree.  Now, it does make a nice, fluffy, and light pancake, it's just a bit strong on the nutmeg.  I'm not a huge fan of nutmeg anyway, so if nutmeg is your thing, then you'll probably really like this. 

To make the pancakes I followed the instructions on the canister and made them on a double burner griddle pan.  I also made it a little "special" by putting whipped cream and chocolate shavings on top.  Still couldn't cover up the nutmeg flavor though.  Unfortunately, we still have about half the canister of mix left...anyone want it?