This weekend I turn the big 35 and my parents are coming to celebrate their accomplishment by watching my children so I can dig in at Central Market and spend Sunday wine tasting. To make it easy on them, I created two new dishes to feed the kids while we're gone. For breakfast they'll have a pumpkin spiced granola made from oats, pepitas and shaved almonds. For lunch they'll have macaroni and cheese made with goat cheese and pumpkin puree (a cow milk free recipe). Using pumpkin puree adds sweetness and color without a distinct flavor, and softens the bite of the goat cheese, while adding vitamin A and iron. My little helper Wylie tried both dishes today and they got two tiny thumbs up. Recipes below. Have a happy weekend!
Click below for the RECIPES
8 cups rolled oats
1 cup brown sugar
1/2 cup vegetable oil (coconut oil)
6 oz pumpkin puree
2 tbsp pumpkin spice blend (cinnamon, nutmeg, ginger, lemon rind)
2 tsp sea salt
2 cups pepitas
1 cup shaved almonds
Preheat oven to 325 degrees
In a large bowl combine the first 6 ingredients, laying the mixture out on two baking sheets. Bake for 30 minutes, stirring every so often for even toasting. Remove and cool. Combine the pepitas and almonds, toast for 10 minutes. Allow to cool and combine with oats.
Serve with (soy) milk, or yogurt.
Pumpkin Macaroni and Goat Cheese
1 1/2 cups chicken or veggie stock
6 oz pumpkin puree
6 oz mild goat cheddar, grated
1 tbsp brown sugar
1/2 tsp sea salt
12 oz macaroni or orrichette
Prepare pasta according to package, do not overcook
In a large saucepan, over medium-high heat, bring stock to a slow boil. Whisk in pumpkin puree, reduce to a simmer and add grated cheese. Stir until well combined. Add sugar and salt. Reduce to medium-low heat. Add cooked pasta to the sauce, until fully coated. Ready to serve. Tip! Add crispy bacon and caramelized onion to the adult version. You can do sit ups tomorrow.