salsa

Pumpkin Salsa

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PSL season is upon us. Pumpkin is in now in EVERYTHING. And I would be lying if I told you that I haven’t enjoyed a little pumpkin in my life.

I made Pumpkin Creme Brûlée a few weeks ago and am planning on making Pumpkin and Butternut Squash soup soon.

This salsa recipe was an accident. I was given hot peppers and had an abundance of tomatoes. What else to make but salsa with those things in my fridge.

Here’s the thing: I’ve never made salsa before or used hot peppers in, like, anything. Guess what? A little bit goes a LONG way. I found this out the hard way. I had left over pumpkin puree from the creme brûlée so I decided to mix some in to see if it toned done the fire at all.  And thus pumpkin salsa was born.

Dip in with chips or use it as a topping over toasted bread for a fall fabulous bruschetta.

{Pumpkin Salsa}

[Ingredients]

  • 3-5 Roma tomatoes
  • 1-2 hot peppers, according to heat preference
  • 1 bell pepper
  • 2 cloves garlic
  • 2 TBSP lime juice
  • 1/4 of a large white onion
  • 1 cup pumpkin puree
  • Optional: Cilantro, to taste

[Directions]

  1. Rinse and halve veggies.
  2. Add tomatoes, peppers, garlic, onion, and garlic to food processor.
  3. Pulse until desired consistency.
  4. Mix in pumpkin puree and chopped cilantro.

Makes ~8 cups

Cheers,

Danielle

The Incredible Edible Egg

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I opened the fridge Sunday to realize I had about three dozen eggs waiting to be used. Because I tend to think of eggs as a breakfast food or for baking, I often forget I have so many.

With little motivation to make a big dinner Sunday night, I pulled out my “enough to feed an army” supply of eggs and whipped together a delicious scramble. Breakfast for dinner is always a good idea in my book!  Everything came together in a jiffy which lead me to realize that eggs are much more versatile than I give them credit for.  Get ready for a week full of egg recipes – and salad recipes! I need to remind myself that just because organic spinach is on sale, doesn’t mean you should buy every bag 🙂

Unless you struggle with high cholesterol, eggs are an excellent source of high quality protein. One egg contains 6 grams of protein and provides 70 calories. Eggs are also packed with vitamins and minerals making them an excellent alternative for meat.

{Breakfast for Dinner Egg Scramble}

[Ingredients]

  • 7 eggs
  • 1 orange bell pepper
  • 1/4 of a large white onion
  • 3-4 large handfuls of spinach
  • 1/2 cup salsa
  • 2 TBSP Fat free Ranch Dressing
  • 1 avocado

[Directions]

  1. Finely dice onion and bell pepper.
  2. Heat greased skillet over medium and saute vegetables until tender.
  3. Roughly chop spinach and add to skillet.
  4. In a bowl, whisk together eggs. Mix in salsa then add to skillet.
  5. Cook until eggs are done, stirring often.
  6. Plate eggs then top with salt, pepper, and diced avocado.

This makes a BIG batch! Plenty to feed 3-4 or two with leftovers for breakfast in the morning…

Cheers,

Danielle