Cravings of the Pumpkin Variety

Didn't I tell you I've been cravings all things pumpkin lately? It's like I see pumpkin in a recipe and my taste buds go crazy! I'm having a really difficult time knowing if it's just my obsession with Fall flavors or this baby girl of mine wanting it so badly. Either way, it's a lot healthier than many cravings I could be having so I am happy to oblige!

I should mention that I rarely stray from a recipe the first time I try it out, but with this particular recipe I did make a few adjustments. I know, I'm living on the edge! But due to the fact that I had already prepared a batch of brown rice for another recipe, I substituted it for the Arborio rice the recipe calls for and I used skim milk in place of the 2% listed because that is always what I have on hand. I would say that overall this is an excellent recipe! It oozes the deep, flavorful essence of pumpkin pie, with a slightly nutty texture. Although my husband loved the flavor, he wasn't quite sold on the chewier texture the brown rice added. Perhaps next time I will try it with the Arborio, or maybe I'll even get a little adventurous and use quinoa as one review suggested!

And whatever you do, please don't forget the fresh cinnamon spiced whipped cream!

Pumpkin Rice Pudding
recipe adapted from Ellie Krieger

Ingredients
for the rice pudding
2 cups water
1 cup brown rice
3 cups skim milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
  
for the whipped cream
1/3 cup heavy whipping cream, whipped
1-2 Tbsp vanilla sugar
Sprinkle of cinnamon

Method

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

A Twist on Tuna

I've drawn so much inspiration from my new cookbook by Ellie Krieger-I know, I know, I've already said that. But she has some great, simple ideas to spruce up lunches, which I tend to get in a rut over quite often! What can I say, it's my least favorite meal of the day. So I was more than willing to try her take on a tuna sandwich when I looked over the list of somewhat untraditional ingredients. But you must already now that it was a success, otherwise why would I be sharing it?

If you struggle with fresh, new lunch ideas like I do, give this sandwich a shot. You just might be surprised at how well the flavors go together!

A New Twist on Tuna

Inspired by Ellie Krieger's, So Easy

1 can tuna packed in water

1/4 diced green apple

1/2 chopped celery stalk

2 Tbsp chopped dried cherries

1 Tbsp plain non-fat Greek yogurt

Touch of mayo (if you like)

Splash of fresh lemon juice

Hint of Dijon mustard

freshly ground pepper

So Easy: Chipotle Orange Glazed Pork Chops

This recipe is the first I made from my new Ellie Krieger cookbook, and boy did it impress! For such a minimal list of ingredients, I was really pleased with the burst of flavor these pork chops had and my husband loves that it is yet another reason to use his favorite ingredient, canned chipotle chiles in adobo. Okay, maybe not his favorite, but pretty close! And I love that on a busy weeknight, this lovely and substantial meal can be whipped up in less than 20 minutes-seriously!

And might I suggest pairing with mashed sweet potatoes and green beans sauteed with shallots? Just a thought. And most importantly, enjoy!

Chipotle Orange Glazed Pork Chops

Recipe courtesy of Ellie Krieger's So Easy

2 tablespoons pure maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat

image/via

Weekend Love

Happy Friday! I'm definitely looking forward to a long weekend. On the agenda: our monthly stock-up trip to Costco, executing a little idea I had to spruce up our pantry, finding a use for some lovely new fabric I bought, taking a stab at Ellie Krieger's {healthy} dutch baby pancakes and hopefully re-potting the mums, lillies and tulips my sweet husband surprised me with on Valentine's Day. Oh the exciting life I lead;) Have a good one!

images/via

{Cookbook Love}

After what has felt like a temporary rut in fresh, new meals in my weekly planner, I am newly inspired. Leave it to Food Network star, Ellie Krieger and her new book, So Easy, to leave me feeling completely recharged with healthy meal ideas!

Her food philosophy is right in line with my own and because she is a registered dietician, I can also rest assured that her recipes fit into my clean eating lifestyle.

Ellie's newest book is broken into four parts: breakfast, lunch, dinner and dessert. But she further breaks these catergories into "quick" and "leisurely". How brilliant is that?! So if I am looking for two new breakfast recipes for a busy week and one for a leisurely Saturday morning with my hubby, I know exactly where to look!

And with amazing sounding recipes like her Dutch Baby Pancakes with Peach Compote and Chipotle Orange Glazed Pork Chops, you can bet I'll be making the most of my new cookbook!

Ellie's Wisdom

image via

"In my food world there is no fear or guilt, only joy and balance. So no ingredient is ever off limits."

Ellie Krieger

I love and completely share this motto! Too often, we go to extremes in an effort to lose weight or become healthier, but the realization that eating healthy doesn't mean totally depriving yourself creates a healthier realtionship with food!

Take a peek at Ellie's website and try a few of her delicious recipes!