Pumpkin and Black Bean Stuffed Poblanos

summer bulgur-heirloom tomato salad

  • 1/2 can pumpkin purée
  • 1 can black beans
  • 1/4 of a yellow onion, diced
  • 1 tbsp olive oil
  • 3 poblanos
  • 1/2 cup cottage cheese
  • 1/2 cup queso fresco
  • 1 tbsp chili lime seasoning (or substitute 1 tsp cumin and 1 tbsp lime juice)
  1. in a medium skillet, heat olive oil and diced onion over medium high heat
  2. add black beans, pumpkin puree and seasoning
  3. turn heat down to medium low and let simmer for 10 minutes, stirring occasionally
  4. pre-heat oven to 350°F and line a baking sheet or pan with parchment paper
  5. cut stems out of poblanos and remove centers with seeds
  6. take the bean/pumpkin mixture off heat and mix with queso fresco and cottage cheese
  7. stuff the poblanos with the mixture and put in lined pan or baking sheet
  8. bake for 25 minutes until peppers are starting to blister and cheese is melty

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Giant Pumpkin Cookies with Spiced Ricotta Frosting

summer bulgur-heirloom tomato salad
Pumpkin everything.

cookies:

  • 1 cup pumpkin puree
  • 1 1/4 cup raw sugar +a little extra for sprinkling
  • 1/2 cup (1 stick) softened butter
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 20 walnuts (optional)

spiced ricotta frosting:

  • 3 cups Ricotta
  • 2 tsp vanilla extract
  • 2 tsp pumpkin puree
  • 2 tsp pumpkin pie spice
  • 2 tsp cardamom
  1. pre-heat oven to 350°F and line a cookie sheet with parchment
  2. beat together butter and sugar with a fork in a large mixing bowl
  3. add egg, vanilla and pumpkin puree stir until combined
  4. add flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice and mix until combined
  5. spoon cookies onto baking sheet and cook for 12-14 minutes or until golden brown
  6. remove and let cool
  7. in a medium sized mixing bowl, beat together all ingredients for ricotta frosting until fluffy
  8. spread ricotta mixture over the cookies and sprinkle with remaining sugar, press a walnut on top
  9. great with chai tea. or red wine, as is everything

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Pumpkin Parfait

      This time of year everything sounds better pumpkin flavored. Although I’m not a big fan of pumpkin lattes (too sweet and artificial), I am a fan of basically everything else pumpkin flavored, especially all Trader Joe’s products. The other day I went out to breakfast with friends and had the most amazing pumpkin waffles with cardamom mascarpone. It started me down the bad path of craving pumpkin treats at the breakfast hour when I’m usually my most health-conscious. This is what I came up with. This is also a great breakfast to pack for class or when you’re on the go.

      • 1/4 cup pumpkin puree
      • 1/4 cup plain Greek yogurt
      • 1 tbsp honey
      • 1 tsp cinnamon
      • 2 tbsp slivered almonds
    1. stir pumpkin puree and yogurt together until creamy and combined
    2. drizzle honey over the top and sprinkle cinnamon and almonds

© 2014, domenicadreamsofcalamari. All rights reserved.

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