This is an easy recipe that tastes fantastic and makes your house smell like you have a pumpkin pie in the oven. I love this on toast, graham crackers, apples or pears and I bet it would taste good with a little Gorgonzola on a cracker.
2 Cans pumpkin puree
3/4C Brown sugar (if you like it sweeter add an extra 1/4C)
2 T Honey
1tsp Vanilla extract
1/2tsp Freshly grated ginger
1/2tsp Ground ginger
A little orange zest
Stir all the ingredients together in the slow cooker. Cook on high for 3 1/2 hours, stirring about every 30 minutes. You could also cook this on low for about 6 hours stirring less frequently. Eat warm or cold.
This Sunday I’m heading out to Hawaii for a week! I’m having a hard time concentrating on anything but tropical vacationy things. Which is what got me thinking about this recipe.
I prefer to let this sit for at least an hour before I serve it; that way the salsa gets a little juicier and the flavors get to macerate a bit. I love to serve this with grilled chicken breast or pork loins that have been brushed with BBQ sauce.
1/2 Fresh pineapple, diced
1/4 Red onion, finely diced
1 Lime, juiced
1 Jalapeno, diced
1/4 tsp Cumin
3 T cilantro, chopped
Stir all together and adjust seasoning with salt.
I’m sorry for not posting any new recipes in awhile. I’ve been preoccupied with packing, moving, unpacking and arranging in the new place. I will have new recipes up soon. Check back for a coconut-chicken-rice concoction and a beef picadillo recipe; both easy and only require one pot!