Pumpkin Fries

I have had a pretty little pumpkin sitting on the counter for a week or so, and I couldn't quite decide what to do with it. I knew I would eat it, and not use it for decoration or carve it, but I had a hard time deciding what to do. My food processor basically blew up the last time I used it, and I refuse to buy a new one. I regret that decision every day, but I am hoping that I will get a good one for a wedding gift! Nevertheless, I knew I wasn't able to puree the pumpkin to incorporate into a dish, so I decided to slice it into fries, roast it, and enjoy it that way! I have never actually cooked with fresh pumpkin and I was unsure of the best way to peel, cut, etc. I found this video on YouTube that explained it all perfectly! It was, surprisingly, really easy. I can't wait to own a food processor (or blender!) in the near future so I can use fresh pumpkin in more recipes. I heard that pumpkin flesh freezes well, so I may just have to buy a lot, cut it into pieces, and freeze it for use later in the year. OH, and DON'T toss the pumpkin seeds!! I have a recipe using those coming soon!

Ingredients:

• 1 pumpkin. Pie pumpkins and medium sized pumpkins work best. Don't go for the one you would pick out to carve.
• EVOO
• Spices of choice. I used salt, cinnamon, and cumin

Instructions:

1. Slice pumpkin into strips - roughly the same size.
2. Toss pumpkin strips with a couple Tbsp of EVOO and sprinkle with spices of choice
3. Line a baking sheet with parchment paper, and roast the pumpkin at 400 degrees for approx 30 minutes.
4. Enjoy! These were still good for my lunch 3 days later! But I wouldn't keep them longer than that.

Chicken with Creamy Pumpkin Sauce

*Disclaimer: Please do not let the poor quality of this picture keep you from making this dish. My iPhone and Instagram can only do so much*

Fall is here and for me, that means I no longer get weird looks for incorporating pumpkin into my dishes. I LOVE pumpkin and enjoy in year round. In fact, I always chuckle to myself when I hear people begin to rant and rave that the Pumpkin Spice Latte is back at the over-rated Starbucks. The world starts freaking out and going crazy when TheBuck releases it each year. Luckily for me, the local coffee shop that I frequent (The Red Cat) has pumpkin YEAR ROUND! Did you hear that???? Reason #352 to support local business. And if you're wondering what I get, its more-times-than-not a 16oz latte with an extra shot of espresso, *only* 2 pumps of pumpkin(otherwise it's too sweet), and cinnamon in the bottom. This is hands-down the best tasting and smelling latte in Birmingham. And, you don't have to tell me, I know that milk isn't paleo, kill me now, but I love it in my latte. If I happen to order plain coffee, I'll drink that black. #tiedballgame

Once again, I loved this dish. I've got to be the least picky eater in the world. I love practically every dish. Lucky me. Adam, however, is not a fan of coconut and if you aren't either, well then try it - you may surprise yourself, find something to replace it with, or skip this recipe all together. If you do the latter, you will be sorry. This dish made only enough for our dinner. Up the ingredient count if you want leftovers.

Ingredients:

• 12 oz chicken breast tenders
• 1 Tbsp coconut oil for sautéing
• 1 Tbsp coconut oil for sauce
• 1/2 tsp tarragon
• 4-5 Tbsp pumpkin puree
• A little less than 1 cup of coconut cream*
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, melt 1 Tbsp coconut oil, then add the chicken. Cook for about 6 minutes, on both sides until no longer pink
2. In a saucepan over low heat, melt the remaining Tbsp of coconut oil, then add the tarragon. Allow the flavors to mingle for a minute or so
3. Add the pumpkin puree and stir around until it has combined entirely with the tarragon oil.
4. Add coconut cream a few Tbsp's at a time until it liquifies. Continue adding until all is well incorporated
5. Allow the coconut pumpkin cream to thicken a bit over the low heat
6. Plate chicken and top with Creamy Pumpkin Sauce

I served this with roasted veggies and fried plantains