Thanksgiving, News, and Pumpkin!

Since my last post, I've been working on my current situation (and then some)...As best as I could.

And guess what?

I GOT A JOB!!

A day job.  Now I will not specify what it is other than the fact that I'm grateful that I have achieved it.

Which leads me to what I'm thankful for....

First and foremost I am thankful for being alive, and in pretty decent health (last I checked anyhow).  

I'm thankful for my friends, my family, my readers, my personal trainer...The fact that I have a roof over my head, food in my fridge (and belly), that I have an AWESOME recruiter for helping me find this job...For this equally AWESOME company that will be putting me under their wings....And so much more.

Anyways, I had volunteered to bring a dessert to my parents Thanksgiving....And no, my family doesn't do it the traditional way with the turkey and the fixings.  We do it via Taiwanese Hot Pot...Which is in and of a feast itself.

Although next year I may or may not volunteer to do the Turkey...We shall see.

Vegan Pumpkin Mousse

A can and a half of pumpkin (approx 3.5 cups?)

Half a pint of the Tofutti Sour Cream

Half of the extra soft tofu

Maple Syrup (I eyed that out as well)

And approx a table spoon of pumpkin spice seasoning

Gingersnap cookies (I cheated and used Whole Foods Gingersnap cookies)

Combine all together either using a food processor or a hand blender...Tho' in my case I decided to use a whisk.  I mixed it all together until the ingredients were well blended.  

Refrigerate the mix for a few hours and when you are ready to serve, crumble the ginger snap cookies on a fine layer on the bottom, then cover with the mousse...And top it off with whipped cream and some more ginger snap cookies.  

I tasted *almost* like pumpkin pie...The ginger snap cookies gave the right sweet and spice mixture with the mousse.

Considering that I didn't directly follow a recipe...Feel free to add to your taste and go with your instincts in flavor and texture.

On that note, I forgot to add another item that I am thankful for.

I am thankful for all that odds that were, have and probably will be against me.  Why?

Because they make me stronger, better, and wiser.

Soup Season

I'm a sucker for soup.
Granted I could have soup in all kinds of seasons, however fall and winter is where it is most appreciated...Considering the chill in the air and the slow turning darkness of the days.

Recipe inspired by The Wicked Noodle

Considering I didn't measure...

I used approximately:

1/4 Onion chopped
2 cloves garlic
Thyme (eyed it out)
2 cups homemade pumpkin puree
Veggie stock (approx 1/2 pint)

In a soup pot, I used olive oil....Tossed the onion til it was opaque, followed by the garlic.
Poured in the soup stock and the pumpkin puree....Added the thyme, garlic and pepper.

Of Fall and Chili

Growing up in an Asian household chili was something I was never introduced to until I was in my teens......And that same would go to pumpkin as well.  The older I've become the more appreciative I have become of both, as the people that I have grown with throughout the years will not go without pumpkin, apples, chili or mac and cheese that comes with the slight chill in the air and the brisk wisp of the falling leaf.

I made chili fairly recently, in fact it was my first.  However I did not bother with doing the whole blogging thing with it.  I also made mac and cheese too.....Also with no post.

I got this recipe from Seriouseats with a few revisions.

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion (I used 1/2 1 large onion)
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce can) can chopped green chiles (I used a very small handful of Serrano peppers...chopped, cleaned of seeds)
1 large clove garlic, minced
1 pound ground turkey (I used 1 lb chicken instead)
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans (I skipped the beans...As I am not a fan)
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste (at least 3 good shakes)
sugar (to taste)

Directions
1.  Heat oil in a large skillet or dutch oven over medium heat
2.  Saute the onion, both bell peppers, chiles, and garlic til tender.

3.  Make room in the center of the skillet for chicken and brown.
4.  Stir in tomatoes, and pumpkin
5.  Add the seasonings
6.  Reduce heat and simmer at least 20 minutes.
7.  Eat!