This blog has moved

I've decided to merge my two blogs.  I will still be posting delicious recipes whenever I get around to it, but they will now be posted on my other blog, Running for the Hills, along with posts about running, and photography, and whatever else happens in my life that I feel like sharing.  So please head over to Running for the Hills to continue reading my kitchen adventures.

Pumpkin-Chicken Stew

Pumpkin-Chicken Stew

2 b/s chicken breasts

1 c pumpkin

2 cans diced tomatoes

(I used 1 garlic fire roasted, and 1 garlic-basil-oregano)

1 can white corn

garlic powder

ginger powder

turmeric powder

Put the chicken in the bottom of the crockpot, put everything else on top.  Cook on low for 5+ hours.  Test chicken with a thermometer to ensure it has been cooked fully.  Shred chicken or just break into large pieces like I did. 

Pumpkin-Basil Brownies

Awhile ago, I came across a recipe on Some The Wiser for Basil Brownies that sounded delicious.  I was going to make them, but then I ended up making Cinnamon Brownies instead. Today, I finally got around to making some Basil Brownies!  In the process, I compared 3 different brownie recipes : 2 of mine, and 1 from Some the Wiser.  Then, I created my own. (The new creation is in red pen).  Pumpkin was a necessary ingredient, because I just opened the first can of pumpkin this season...it's time to start putting pumpkin in everything!

Pumpkin-Basil Brownies

3.5 oz 85% cocoa chocolate bar

13 tbsp butter

1 1/2 tbsp cocoa powder

1/3 c pumpkin

pinch of sea salt

scant tsp vanilla

2 eggs

scant 1 1/2 c white sugar

1 1/4 c white flour

3/4 c fresh basil 

1/4 c mini chocolate chips

Preheat the oven to 350. Break the chocolate bar into pieces, put into a microwave-safe bowl with the butter, and microwave 2-3 minutes until mostly melted.  Stir until melted completely.  Add the cocoa powder, pumpkin, salt, and vanilla, mix well.  Incorporate the eggs.  Mix in the sugar, then the flour.  Put the basil in a food processor and chop finely, then add to the batter.   Add the chocolate chips.  Grease a 9x9 pan, then pour in the batter.  Bake for 30 minutes.  A toothpick inserted into the center should come out clean.  

Pickle-Pineapple Hummus

I finished a jar of pickles at lunch today.  I didn't want to just throw away all that pickle juice...so I came up with something to throw it in. There is still some leftover though, I'll have to think of something else crazy to use up the rest of it.

Pickle-Pineapple Hummus

3/4 c chick peas

1/4 c pickle juice

4 large spoonfuls crushed pineapple

garlic powder to taste

2 tbsp chia seeds

Put the first 4 ingredients in a food processor and blend together.

Transfer to a bowl, add the chia seeds.  (They will soak up the extra liquid)