Hey, it’s Jessica again. I am still in Georgia this week visiting family. And there is one thing I have to say…it is definitely fall. Like actual fall…which is unusual this time of year in GA. The weather said it was going to get in the 20s this weekend…I mean what is that…it’s the south…that kind of stuff is not supposed to happen in Georgia. Anyway, I digress.
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Clove
1/2 teaspoon Ground Nutmeg
1/8 teaspoon Ground Allspice
1/2 teaspoon Ground Ginger
Is it just me or is Cauliflower one of the most versatile vegetable our there? You can make it into rice, pasta sauce, pizza crust, popcorn, and tortillas. You can roast it, boil it, and steam it. Even better…you can use it to make a healthy version of mashed potatoes! This whipped cauliflower recipe is so creamy and light that your family won’t know they aren’t eating the real thing. Shh don’t tell my 4 year old!
I was SO craving something warm and cozy today since its 50 degrees and rainy outside. So I popped a pumpkin in the oven to roast to make some pumpkin puree early this morning.
First, I washed the pumpkin really well. I love my potato brush for stuff like this. Then, I quartered the medium sized pumpkin and scraped the seeds and stringy stuff away. You can cut the stem off first if you want, but I didn’t. I put the seeds in a bowl to save for later. Then I put the pumpkin in the oven at 350 degrees F and roasted for about 45 minutes. They weren’t quite as fork tender as I wanted so I put them in for another 10-15 minutes. Then I scraped the meat out and into my food processor bowl. I just got a composter so I’m excited to be able put my scraps in there – in went the pumpkin skins.