Can everyone say Pumpkin? Today's recipes both involve pumpkin. We know Halloween is over but there are still many reasons to continue to use pumpkin! We are providing both a meal and dessert recipe for you today for you to try out. Please try the recipes and give us feedback on what you think :)
Today's Recipes:
Pumpkin-Black Bean Chili
Ingredients:1 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 clove(s) garlic, minced
2 tablespoon(s) chili powder
4 teaspoon(s) ground cumin
0.5 teaspoon(s) ground chipotle chile (see Note)
0.25 teaspoon(s) salt
2.5 cup(s) water
2 can(s) (15-ounce) black beans, rinsed
1 can(s) (14-ounce) diced tomatoes
4 teaspoon(s) lime juice
0.5 cup(s) chopped fresh cilantro
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle, and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Exchanges: 3 starch, 1 vegetable, 1 lean meat Carbohydrate Servings: 2 1/2 Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (48% dv), Iron (32% dv), Folate (29% dv), Potassium (27% dv), Calcium (16% dv).
Chocolate-Pumpkin Bundt Cake
Ingredients
1 cup(s) all-purpose, flour
0.75 cup(s) whole-wheat pastry flour
1 cup(s) granulated sugar
0.75 cup(s) unsweetened cocoa powder, (not Dutch-process)
1.5 teaspoon(s) baking powder
1.5 teaspoon(s) baking soda
1 teaspoon(s) pumpkin pie spice
0.25 teaspoon(s) salt
1 cup(s) nonfat buttermilk
1 can(s) (15 ounces) unsweetened pumpkin puree
0.75 cup(s) dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
0.25 cup(s) canola oil
0.25 cup(s) light corn syrup
1 tablespoon(s) vanilla extract
0.5 cup(s) packed confectioners' sugar
1 tablespoon(s) nonfat buttermilk
2 tablespoon(s) mini chocolate chips, or toasted chopped nuts (see Tips & Techniques)
Directions
1.To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3.Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4.Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5.To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Enjoy!
Get Fit For It,
D & K
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