Pumpkin Pie Crust Essentials

The best pumpkin pie I’ve ever made is from the Martha Stewart’s Baking Handbook and I’m not even going to try to make a better recipe. That baking book is literally my baking bible and I highly recommend buying if you see it. I do deviate from the crust recipe and opt hand mix myContinue reading “Pumpkin Pie Crust Essentials”

White Bean and Squash Soup

with turkey and sage….vegan options listed 1/2 a medium butternut squash, cubed to 1/2 inch pieces 1 TBS of olive oil 1 lb of lean ground turkey (use vegan alternative or 2 cups cooked lentils) 2 medium onions white or red, diced 4 cloves of garlic, minced 2 tsp dried sage or 2 TBS choppedContinue reading “White Bean and Squash Soup”

Pumpkin Growing Adventure

We attempted growing sugar pumpkins this year and well….we learned a lot? Did you know that sugar pumpkin vines can grow up to 15 feet long? Me neither. In all honesty I spent a total of $0.29 at Aldi on this experiment and that fact that we yielded 4 edible pumpkins with 5 more potentialsContinue reading “Pumpkin Growing Adventure”

Ombre Roasted Vegetables

Simple Sheet Pan Roasted Vegetables 3 cups butternut squash, peeled, seeded, and cubed 3 cups carrots, chopped 3 cups beets, peeled, cubed 3 cups turnips, cubed 3 cups parsnips, cubed 2 TBS olive or avocado oil 1 TBS dried rosemary or 4 TBS fresh, chopped salt and pepper to taste Preheat oven to 400 orContinue reading “Ombre Roasted Vegetables”