Weekly Menu for 1/20

Curried Turkey with Potatoes

It can be intimidating to cook different cuisines at home, but I've found Indian flavors to be some of the easiest to reproduce. If you invest in a few spices upfront, the other ingredients are usually cheap and easy to find. This turkey recipe is essentially a twist on meat and potatoes. It's simple enough for a weeknight, but still curbs my cravings for Indian food. If you're interested in buying some Indian spices, I strongly recommend Penzeys. Happy cooking!

Sunday: Stuffed portobellos
Monday: Curried ground turkey with potatoes and salad
Tuesday: Beef Goulash from Art of the Slow Cooker and salad
Wednesday: Dinner out
Thursday: Leftovers with sauteed rainbow chard
Friday: Yellow-eyed pea, sage, and sweet potato stew from Heirloom Beans
Saturday: Leftovers

Weekly Menu for 1/13

Parsley Pesto on Egg Quesadilla

I'm constantly torn when buying fresh herbs. On the one hand, a tablespoon or two can drastically improve a dish. On the other, it can be hard to use up a whole bunch of herbs before they go bad and I hate wasting food. To address this dilemma, I've amassed a collection of awesome pesto recipes over the past few years. I've made basil pesto, of course, but also cilantro and even kale. This walnut parsley recipe is a relatively new one from Elise and was an enjoyable way to use up a bunch of parsley. I made a half batch and ate it first in whole wheat pasta, then as a topping for my breakfast (pictured above), and finished it off by thinning with lemon juice to use as a salad dressing. All were fantastic! For those of you who are wondering, pesto freezes very well ;) Happy cooking!

Sunday: Broccoli avocado toss
Monday - Wednesday: Dinner out
Thursday: Parsley pesto with orange- and habanero-glazed carrots
Friday and Saturday: Dinner out

Orange- and Habanero-Glazed Carrots

When I'm not cooking a one bowl meal, I usually make salad as my side vegetable. It's quick, doesn't require clean up, and tastes good. Sometimes, though, I like to switch things up. I've made this carrot recipe from Moosewood a bunch of times over the years. It comes together quickly and compliments a variety of main dishes. This time, I added a tiny bit of habanero jelly and it took the flavors to the next level. My pepper jelly is extremely hot, so I used only 3/4 of a teaspoon, but feel free to adjust based on your heat tolerance. I still have a bunch leftover, so I will be posting more recipes with pepper jelly over the next few weeks. If you have any requests, let me know. Happy cooking!

Orange- and Habanero-Glazed Carrots
Adapted from Moosewood Simple Suppers

2 cups peeled and cut carrots (1/2" slices or 1/2" x 2" matchsticks)
1 teaspoon vegetable oil
salt to taste
3 tablespoons water
2 tablespoons orange marmalade
3/4 - 1 1/2 teaspoons pepper jelly (like habanero)

Heat the oil in a medium skillet over medium-high heat. Add the carrots and cook for 2 minutes stirring occasionally. Add a pinch of salt and the water and continue to cook for 5-7 minutes, until the carrots are crisp-tender. Add the marmalade and jelly and stir for 1-2 minutes until the carrots are well coated.

Makes 1-2 servings

Weekly Menu for 1/6

Crockpot Asian Pork

I'm always on the lookout for tasty, crockpot meals that freeze well. This Asian pork from SkinnyTaste is an absolute winner. My mom made it for us right after my surgery. We enjoyed it then and it was just as good after sitting in my freezer for a few months. For those of you who've had Pho, it's similar to that with a rich broth and tender meat. As you see, I added a bunch of fresh veggies to make it complete one pot meal. Perfect for a chilly winter night.

As some of you know, I requested and received dried beans from Rancho Gordo for Christmas. For my first experiment, I made a simple pot bean recipe from their cookbook. I know it sounds insane, but honestly the RG beans are so different from dried beans in the store. They had a flavor and a personality unlike anything I could have imagined. I can't wait to try my remaining beans. I know most of you aren't going to order dried beans in the mail, so I'll limit my praises for now. If you have any interest, I would be thrilled to discuss further. Happy cooking!

Sunday: Chicken stew with onions, tomatoes, and Dijon over rice and salad
Monday: Rio zape pot beans from Hierloom Beans
Tuesday: Crockpot Asian pork (from the freezer)
Wednesday: Chickpea burgers and salad
Thursday: Pasta Carbonara and salad
Friday: Dinner out
Saturday: Dinner out

Pasta Carbonara

If you had to describe Mexican, Italian, or Chinese food, what would you say? Delicious I think, but probably also heavy and greasy. Traditional dishes from these cultures are healthy, but what we eat in restaurants here are Americanized calorie-bombs vaguely resembling the originals. Take pasta carbonara, for example. The ingredients at the average Italian-American restaurant include heavy cream and loads of butter. In Italy, carbonara is actually made without cream of any kind. Instead, raw eggs are mixed with the hot pasta to create a luxurious sauce with more nutrition and fewer calories than a cream sauce. I know it seems crazy, but try it once and you'll have a hard time going back to the cream version.

In addition being some good comfort food, this pasta dish also uses few ingredients and comes together while the pasta boils, making it perfect for a weeknight. Happy cooking!

Pasta Carbonara
A Tiny Chef original

4.5 ounces rotini pasta (about 2 cups)
4 slices bacon
1 medium onion
1 large egg
half a small bunch of parsley
Small handful of shredded Parmesan
Freshly ground pepper

In a medium pot, bring several quarts of salted water to a boil. While the water is heating, slice the bacon into half-inch strips. Heat a medium non-stick skillet on medium heat and fry the bacon until brown and crispy.

While the bacon is cooking, chop the onion. When the bacon is done, remove it to a paper towel-lined plate with a slotted spoon. Drain off all but 1 teaspoon of the bacon fat. Return the pan to the stove and add the onion, cooking slowly over medium-low heat. Stir frequently to prevent the onions from browning.

My water usually boils right as the bacon finishes, so I normally start the pasta and the onions at the same time. If yours takes a little longer, don't worry about it. The onions can cook anywhere from 10 to 20 minutes with a similar result.

While the onions and pasta are cooking, beat the egg in a large bowl. Finely chop the parsley and add it and the Parmesan to the bowl.

When the pasta is done, drain it and add it immediately to the onions. Then dump the onion-pasta mix into the egg bowl and stir immediately and continuously for about 60 seconds. The egg will cook as it coats the pasta. Once the egg is incorporated, add a bunch of freshly ground pepper and stir for 30 seconds. Then plate the pasta and split the bacon crumbles between the two dishes.

Makes 2 servings

Weekly Menu for 12/30

After all the rich foods I had on vacation, I needed a serious veggie detox. Easy black beans were perfect since I was also exhausted from traveling. If you are looking for something easy, fast, and tasty made from mostly pantry ingredients, try these beans! I've made them at least a dozen times and I'm always surprised at how delicious and satisfying they are. Happy cooking!

Easy black beans over quinoa

Sunday: Bratwurst and salad
Monday: Dinner out
Tuesday: Orange tempeh, sweet potatoes, and broccoli (adapted)
Wednesday: Easy black beans over quinoa
Thursday: Tequila shrimp salad (adapted)
Friday: Spanish tortilla and salad
Saturday: Dinner out

Weekly Menu for 12/23

Lots of rich food both at home and eating out this week. I barely cooked, so I included a few restaurant photos. I'll be back to my usual routine next week. Happy cooking!

Artichoke heart, beet, and goat cheese salad at Tocqueville

Chicken schnitzel at Karl Ratzsch's

Sunday: Leftovers
Monday: Take out
Tuesday: Christmas dinner including filet mignon, broccoli purée, roasted potatoes, shrimp cocktail with homemade sauces
Wednesday, Thursday, & Friday: Dinner out
Saturday: Borscht with meatballs and Brussels sprouts in lemon sauce
Sunday: Bratwurst and salad

Weekly Menu for 12/16

Kale, quinoa, and beet salad

I usually ignore the pre-prepped veggies at Trader Joe's, but sometimes even I like a shortcut. I tried TJ's plain steamed beets in this quinoa salad and was pleasantly surprised at the flavor. I will definitely be using them again this winter. Have you had beets before? Do you like them? Please share your thoughts. Happy cooking!


Sunday: Dinner out
Monday: Warm kale, quinoa, and beet salad
Tuesday: Spanish tortilla and salad
Wednesday: Pork chops with cranberry sauce, steamed sweet potatoes, and roasted cauliflower
Thursday: Dinner out
Friday: Sauerbraten
Saturday: Turkey Tetrazzini (adapted)

Weekly Menu for 12/9

I overdosed on pasta this week and enjoyed every minute of it. It's past pumpkin season now, but if you have a can lying around, try the pumpkin pasta recipe! The combination of ingredients sounds a little a weird, but it completely works. It's a great change from the usual red sauce.

Sunday Gravy

Sunday: Pasta with pumpkin and sausage (adapted) and spinach salad
Monday: Tuscan kale salad with a fried egg over rice
Tuesday: Chorizo tacos with tomatillo salsa (from the freezer)
Wednesday: Sunday Gravy (from the freezer) over pasta and salad
Thursday and Friday: Leftovers
Saturday: Chocolate chicken chili for holiday potluck (adapted from The Silver Palate Cookbook)

Weekly Menu for 12/2

Work was extremely busy this week, so I took advantage of meals from my freezer. I know many of you are resistant to freezing, but I promise it can be almost as good a fresh if you do it correctly. If you're new to freezing, I have two pieces of advice. First, soups, sauces, and other foods that have some liquid tend to freeze best because the texture will be similar pre- and post-freezing. Second, defrost frozen food over a few days in the fridge. Trying to defrost and eat in the same night often results in part of the food getting overcooked and part of it staying frozen. I've made this mistake a few times and trust me, the texture is not good. If you'd like more info on freezing or some more examples of the types of food I freeze, please let me know. Happy cooking!

Spicy squash salad with lentils

Sunday: Chicken tikka masala with rice and kale
Monday: Spicy squash salad with lentils
Tuesday: Italian wedding soup (from the freezer)
Wednesday: Mushroom farro risotto with roasted squash
Thursday: Beef stew (from the freezer) over mashed potatoes and parsnips
Friday: Leftovers with roasted broccoli
Saturday: Chipotle scrambled eggs with leftover broccoli

Weekly Menu for 11/25

There are a million recipes out there to use up leftover Thanksgiving turkey. My problem with most of them is they use much of the same flavors. I love sage and rosemary as much as the next girl, but after overloading on traditional herbs during Thanksgiving, I like to switch it up. The Asian flavors in the bok choy noodles were just was I looking for. I realize it's way past Thanksgiving at this point, but next time you have leftover chicken or turkey, try a noodle bowl. Happy cooking!

Sunday: Thanksgiving leftovers
Monday: Skillet gnocchi with Swiss chard and white beans
Tuesday: Garlic thyme quinoa patties over salad
Wednesday: Bok choy noodles with leftover turkey (adapted from Happy Yolks and Elly Says Opa)
Thursday: Leftovers
Friday: Holiday party
Saturday: Dinner out

Weekly Menu for 11/18

I have seriously fallen off the blogging bandwagon. My apologies! I will catch up on past menus over the next few weeks and be back on schedule after the new year. Thanks for your patience!

Thanksgiving Leftovers

Needless to say, Thanksgiving was the highlight of this week. I truly enjoyed all of the food we made. As a bonus, we had leftovers of just about everything. What's your favorite Thanksgiving food?

Broccoli raab is one of my favorite veggies. Adding sausage cuts out any bitterness and you're left with the nutty-tasting green. Mix it with pasta and you have an easy weeknight meal. Happy cooking!


Sunday: Roasted turkey thighs and baby artichokes
Monday: Pasta with sausage and broccoli raab
Tuesday: Leftovers
Wednesday: Cauliflower with almonds, raisins, and capers
Thursday: Turkey, stuffed mushrooms, brie, sausage and cranberry stuffing, sweet potato puree, Gouda mashed potatoes, cranberry sauce, Brussels sprouts, pumpkin pie, apple crumble, pear cranberry crumble
Friday: Leftovers
Saturday: Dinner out

Sausage, Cranberry, and Apple Stuffing

Every once in a while you come across a recipe that instantly becomes part of your repertoire. You stop searching for alternatives because you know, know, they will do nothing but disappoint you. I found this stuffing recipe five years ago and have never looked back. The meat and fruit combination is unconventional, but they bring a salty and sweet dimension you didn't know you were missing.

The quantity the is the only downside I'm willing to concede. This recipe makes an absolute mountain of stuffing. Perfect for a holiday gathering. If you're in the market for a new stuffing recipe, give this one a try. Happy cooking!

Sausage, Cranberry, and Apple Stuffing
Adapted from Robert Irvine

6 tablespoons unsalted butter
1 medium onion, finely diced
6 celery stalks, chopped
2-3 leeks, coarsely chopped
2 apples, cored and chopped
1 pound Italian sausage, casings removed
2 teaspoons poultry seasoning
1 tablespoon chopped parsley
1/2 heaping teaspoon dried rosemary
1/2 heaping teaspoon dried sage
1 1/2 cups dried cranberries
1 package stuffing, 14-16 oz. (I use Pepperidge Farm as recommended)
2 cups chicken or vegetable stock
Salt and pepper

Preheat oven to 350 degrees. Lightly butter a 3 quart and a 2 quart baking dish.

Melt the butter in a large pot over medium heat and saute the onions, celery, leeks, and apples. Cook until the vegetables soften, about 10 minutes, then move them to a huge bowl. In the same pot, saute the sausage, breaking it up as it cooks. Once it's lightly browned, add the sausage to the bowl. Mix in the poultry seasoning, herbs, and dried cranberries. Add the stuffing cubes and moisten with the stock. Season with salt and pepper to taste

Split the stuffing between the two dishes and bake for 45 minutes.

Makes 12-16 servings

To prepare in advance: Vegetables can be chopped and refrigerated up to two days before. The prepared stuffing can be baked for 30 minutes, cooled, and then refrigerated one day before. On turkey day, reheat for 30 minutes or until warm.

Weekly Menu for 11/11

Apple cider-infused red kale and quinoa

After eating out so much last week, I craved home-cooked meals. Kale and quinoa can sometimes be a little too-healthy tasting, even for me, so I cooked both in a mixture of apple cider and rosemary. Topped with toasted walnuts, it was a fabulous and nutritious fall meal. Please let me know if you (or your lady friend :) would like the recipe.

I've talked about my love of cabbage before, so it's probably not a surprise that Brussels sprouts are also one of my favorite vegetables. If you're still warming up to sprouts, shredded is a great way to go. The little green threads cook quickly on the stove-top. The crispy pieces enhance their natural, nutty flavor. Topped with a tiny glug of maple syrup, these shredded sprouts tasted like veggie-candy. Happy cooking!

Sunday: Apple cider-infused red kale and quinoa with walnuts
Monday: Korean chicken stew
Tuesday: Chicken with mushrooms in balsamic cream sauce and spinach salad
Wednesday: Indian-spiced lentil fritters (adapted) and orange carrots
Thursday: Shredded Brussels sprouts with candied pecans and fried egg (inspired)
Friday: Leftovers
Saturday: my Grandmother's Sauerbraten (similar), spaetzle, and sauteed rapini

Nicoise Sauce

For Italians, Bolognese is the king of meat sauces. It's a rich, dark ragu containing meat, minced vegetables, and milk, requiring hours of simmering. Not exactly something you can throw together on your average night. Although quick versions exist, I'd rather save myself for the real thing.

Enter this Nicoise sauce. The ground meat and minced vegetables are reminiscent of Bolognese, but the olives and orange peel make it different enough to stand on it's own. I found this recipe a couple years ago and have made it for company several times to rave reviews. Like most sauces, it doubles and freezes nicely. If you don't have a food processor or don't feel like splurging for sirloin, don't fret! You can chop the vegetables by hand and use regular ground beef.

Lastly, please excuse the fact that my photo of this dish looks like something you'd feed to your favorite canine friend, I'm still working on the whole picture taking thing. Happy cooking!

Nicoise Sauce
Adapted from Food Network Magazine

2 teaspoons olive oil
4 slices bacon, diced
4 cloves garlic, smashed
1/2 pound ground sirloin
2 shallots
4 carrots
3 stalks celery
1/4 cup red wine
1 tablespoon tomato paste
Salt and pepper
1 15-ounce can crushed tomatoes
1 bay leaf
1/2 cup kalamata or nicoise olives, chopped
3/4 teaspoon fresh OR 1/4 teaspoon dried orange zest
hot water

Heat the oil in a large skillet over medium-high heat. Add the bacon and cook until it starts to brown, about 4 minutes. Add the garlic and cook for an additional minute. Add the ground sirloin and cook for 5 minutes, breaking it up as it cooks. Finely chop the shallots, carrots, and celery in a food processor and add to the pan along with the wine and tomato paste. Cook until the vegetables soften, about 6 minutes. Season with salt and pepper.

Soak the orange zest in 1/2 cup of hot water for 5 minutes. Once the vegetables have softened, add the crushed tomatoes, bay leaf, olives, and orange zest including liquid. Bring the sauce to a simmer, lower the heat, cover, and cook 20 minutes. Uncover, increase the heat and simmer to thicken.

Remove the bay leaf and season the sauce with salt and pepper. I've served this sauce over gnocchi as the original recipe suggested as well as pasta. This time around we went with spaghetti squash and it was just as good.

Makes 4 servings

Weekly Menu for 11/4

Lots of time with friends this week so I did very little cooking. The highlight was most certainly the excessive taco bar on election night with not one, but two fillings! Both are good, but I'm partial to the turkey chipotle. If you've never cooked with chipotles before, they add a spicy, smoky flavor that's very addictive. You should be able to find them in your grocer's international foods aisle in small cans. Most recipes only use 2-3 peppers, but the leftovers keep almost indefinitely in tupperware in the fridge. If any chipotle-newbs out there give this recipe a try, please let me know. Happy cooking!

Sunday: Leftovers
Monday: Butternut squash and chickpea salad
Tuesday: Taco bar and spinach avocado salad
Wednesday: Dinner out
Thursday: Leftovers
Friday: Dinner out
Saturday: Dinner out

Weekly Menu for 10/28

Ribollita

I spent the first part of the week holed up in my apartment, praying I wouldn't lose power. I didn't, thankfully, since DC didn't see much of Sandy. My family in NJ was not so lucky. If you don't know someone in the tri-state area, you may not be aware of the extent of the damage. Not only did Sandy wash away much of the Jersey Shore and Long Island, northern and central NJ, NY state, and CT also experienced extensive damage, resulting in power losses and electrical fires. The cold temperatures and lack of gasoline have made leaving these areas unexpectedly difficult. If you are able, please consider making a donation.

Along with Sandy, came the arrival of fall here in DC. As much as I love summer produce, I get just as excited about sauces and stews. Ribollita is an Italian soup, traditionally made with Tuscan kale, that gets better as it sits. It takes less than an hour to make, so if you're going to have a busy week, make a batch on Sunday and reheat as you get the craving for something warm and satisfying.

I know my friends are tired of hearing my cabbage gospel, but I just can't help myself. Cabbage is cheap and unbelievably nutritious. It's also extremely versatile, doing equally well in stir-fries, as stews and salad. To accompany my wienerschnitzel experiment, I braised a small red cabbage with apple cider and apples. The cabbage was lusciously tender and bursting with the flavors of fall. And, for the record, it did not retain any of the unpleasant "cabbage-y" flavor. I encourage you to pick up some cabbage on your next grocery trip. Happy cooking!

Sunday: Leftovers
Monday: Pineapple fried rice with tofu
Tuesday: Ribollita (adapted)
Wednesday: Wienerschnitzeland braised cabbage with apples (adapted)
Thursday: Spaghetti Squash with Nicoise sauce (adapted)
Friday: Roast chicken, potatoes and carrots, and roasted celery and onions
Saturday: Dinner out

Quesadillas

Although I barely remember much of high school, parts of college, and let's be honest, things that happened last week, my capacity for food-related memories seems limitless. When I was in elementary school, my grandmother and I would stop at Friendly's during the hour drive to her house. Not much of a meat eater, I frequently opted for cheese quesadillas. A perfectly browned and buttered tortilla, filled with gooey melted cheese. I can still see myself dipping the corners in sour cream after each bite.

As an adult, my love of quesadillas has not wavered. This recipe is a Tiny Chef staple, loved by friends, boyfriends, and yes, my grandmother. Refried beans are the key to making quesadillas into a healthy-ish dinner. They have a gooey mouthfeel, but provide much more nutrition than an all-cheese filling. The peppers add crunch and the olives are a salty bite of goodness. I've also used leftover chicken, jalapenos, and tomatoes with much success, so experiment with what you have on hand. Happy cooking!

 

Quesadillas
A Tiny Chef original

4 flour tortillas
1-2 chipotles in adobo, minced (optional)
1 cup refried beans, about half a 16 oz. can
1 bell pepper, sliced into one inch strips
1/4 cup green olives, sliced
1/2 cup shredded cheese
Cooking spray

Place one tortilla on a flat surface. If using, spread a small amount of chipotles onto half of the tortilla. Drop about 1/4 of a cup of refried beans onto the same half, spreading evenly. Cover beans with one quarter of the bell pepper and the green olives, distributing evenly. Finally, sprinkle with two tablespoons of cheese, about two big pinches. Fold the tortilla in half. Repeat assembly for remaining tortillas.

Spray a large non-stick pan with cooking spray and heat on medium-low. When warm, add two tortillas and cook until lightly brown, about 5-7 minutes. Then flip and brown the other side, about 3-5 minutes. Remove from pan, let cool slightly, and cut into thirds. Cook the remaining tortillas. Serve with sour cream or plain yogurt for dipping.

Makes 4 quesadillas

Weekly Menu for 10/21

Chicken a la Criolla

Like many working cooks, I love using my crockpot to create comforting meals while I'm at work. To be honest, I don't use it as much as I'd like. My complaint? Lean meats cook too quickly. Although 6-8 hours seems like a full day, I'm often gone for closer to 10 hours. But since this week was my first back at work, my thoughts turned immediately to the crockpot. Luckily, I had a revelation - cook recipes overnight! 7-8 hours is perfect for chicken thighs. An added bonus is that the flavors mingle during the day in the fridge, improving the dish even more. Chicken a la Criolla was a new recipe for me, but it's definitely a keeper.

Another highlight was the roasted red pepper sauce from Pioneer Woman. I've found that cook times are usually proportional to how well a recipe freezes. Chilis takes hours of simmering, but freeze beautifully. Stir-fries are ready in a flash, but freezing them for later? Not so much. This sauce is an exception - chop a little, blend, and simmer while the pasta cooks and you're done. If you leave out the cream, it freezes wonderfully. I've made it for myself a half dozen times and have gotten my mom hooked, too. Happy cooking!
 
Sunday: Italian wedding soup
Monday: Leftovers
Tuesday: Chicken a la Criolla with rice and salad
Wednesday: Leftovers
Thursday: Roasted red pepper sauce over spinach pasta and salad
Friday: Dinner out
Saturday: Quesadillas and lime avocado salad

Pumpkin Granola

Up until a few months ago, I ate cereal for breakfast almost every weekday. It's quick, delicious, and doesn't make me feel queasy like an egg breakfast can. However, one morning while chowing down on my favorite TJs cereal, I had an epiphany. Given that I make lunch and dinner from scratch every day, why on earth do I eat breakfast from a box?

It seems obvious, but the fact is, I ate cereal for so many years, I didn't consider it a convenience food. But it is. By definition, cereal contains highly-processed grains, and frequently, a bunch of other additives I would never eat the rest of the day. Plus, it isn't exactly cheap. After my epiphany, I decided to treat breakfast like my other meals and make it from scratch.

One of the first homemade breakfasts I tried was this granola from David Lebovitz. It completely cemented my resolve to leave boxed cereal in the dust. The unique aspect of this recipe is the fruit puree - it makes the granola crisp without a lot of oil. As long as you have a scale, it's a cinch to make and totally customizable.

I put together this adaptation recently since, like the rest of the foodie world, I'm currently obsessed with pumpkin. The spices come from my mom's pumpkin pie recipe and capture the flavors of Thanksgiving without the guilt. Happy cooking!

Pumpkin Granola
Adapted from Feast, by Nigella Lawson, via David Lebovitz

400 g multi-grain flakes or old-fashioned rolled oats
70 g walnuts, coarsely chopped
50 g pecans,  coarsely chopped
30 g ground flax (optional)
100 g sunflower seeds
70 g packed light brown sugar
1 tablespoon ground cinnamon
2 teaspoons dried ground ginger
1 teaspoon allspice
1 teaspoon cloves
1/4 teaspoon cardamom
1 teaspoon sea salt

150 g pumpkin puree thinned with 50 g water
80 g agave
60 g maple syrup
1 tablespoon vegetable oil
1 tablespoon olive oil

Preheat the oven to 300 F. In a very large bowl, mix together the grains, nuts, flax, sunflower seeds, brown sugar, spices and salt.

In a small saucepan, warm the pumpkin with the agave, maple syrup, and oils. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, use them.)

Bake the granola for about 45 minutes, stirring every 10 minutes, until the granola is golden brown. Remove from oven, then cool completely. Store the granola in a large, airtight container. It will keep for up to one month.