I Miss November

Photo courtesy of Weight Watchers

Funny, the day I got back from vacation I had this craving for my favorite autumn food: crusty bread with tomato soup, warm sweet potatoes and PUMPKIN PIE! So weirdo me decided to rummage through my cupboard for a can of pumpkin and print out my favorite pumpkin pie recipe from guess what? WEIGHT WATCHERS.

Okay so my friends are going to think that I'm being stupid because I'm so skinny and I don't need to be eating low-fat foods and getting recipes from a diet-plan website, but I don't care about that stuff when it comes to this pie. Sure, its nice to know that eating half the pie isn't going to give me heartburn, but I genuinely ADORE this pumpkin pie recipe. This recipe swaps heavy shortbread crust for a cinnamon-y graham cracker version. My family couldn't taste a difference from the full-fat version, but in case you need some richness, this pie goes perfectly with a scoop of vanilla ice cream or whipped cream (photo above?)

Yes, i'm well aware that its kinda ridiculous to be baking a pumpkin pie over the summer, but yaknowhat!? i don't give a rat's ass. This pie recipe is for the pumpkin pie fanatics out there who want the velvety, spicy smooth taste of pumpkin in the hot sweltering sun. 

RISE ALL YOU PUMPKIN LOVERS AND CLICK HERE FOR THE RECIPE!!!

IF YOU OPENED A HUGE CAN OF PUMPKIN LIKE I DID AND WISH TO CONTINUE A THANKSGIVING CULINARY JOURNEY IN THE SUMMERTIME...

You can also make this tasty pumpkin-apricot chicken stew with orzo pasta recipe! This dish is completely made up by myself but inspired by a dish by my aunt.  It's

great to make when you have leftover roasted chicken and need an easy dinner recipe! 

Ingredients:

1 can 100% pumpkin

1/2 cup apricot jam

2 tsp lemon juice

1 medium-sized cooked chicken

Ground cinnamon

Ground ginger

Garlic powder

dried red chili flakes

Frozen/fresh peas

1 small onion

1 T canola oil

1/3 cup chicken broth

1 cup dried orzo pasta

 Instructions
1. Shred the cooked chicken meat in a small bowl.
2. Prepare the sauce:
a). In a small saucepan, mix the apricot jam and canned pumpkin together. Add desired amounts of cinnamon, ginger and garlic powders. 
b). Let the mixture gently boil, then simmer for a couple minutes.  
c). Stir in lemon juice and store in jar for later use. Can be used as a spread or sauce. 

3. In a large saucepan, heat the canola oil, then add the onions and a dash of garlic powder. Cook until the onions are browning and transparent looking.

4. Microwave frozen peas or cook fresh peas in separate pot.

5. Meanwhile, boil a pot of salted water and cook the orzo pasta according to directions.

6. Add the shredded chicken meat and cooked peas to the onions. Gently stir in sauce and chicken broth.

7. Add a sprinkle of chili flakes for kick and stir for a couple minutes.

8. Lower heat and cover with a lid for 5-10 minutes until chicken is tender.

9. Stir and serve with orzo pasta.