Untraditional, Yes!

This weekend we're celebrating Thanksgiving and I'm thankful that there is no turkey on the menu. Oh and I'm thankful for my family too.   

On the menu there was stuffed pork loin, mushroom gravy, roasted red and sweet potatoes with red onions and rosemary, green peas, caesar salad and gluten-free pumpkin pie from Lorenzo's. At Lorenzo's I was able to find gluten-free pumpernickel bread for the stuffing. They ran out by the time I got there but there was a mini-loaf that they let me have that worked out to be the perfect amount. Thank you!  

While the food was in the oven, there was time to set the table.

No croutons left over for the salad, de-lish non-the-less.  

Cheesey fall themed decorations for a simple centre piece.  

So thankful for so much. 

Happy Thanksgiving to those who are celebrating this weekend.   

Pumpkin Black Bean Chili

It is nippy outside and the weather report is calling for the chance of rain turning into snow flurries later today. I'm actually kind of excited to see the first snow fall. It really is a quietly beautiful sight.  And it makes for a perfect day for some chili!

Pumpkin Black Bean Chili

2 white onions, chopped

3 cloves of garlic, miniced

1 lb. lean ground beef

1 can of black beans, rinsed well

3/4 cup of beef broth

1 cup of pumpkin puree

1 cup of diced tomatoes

1 teaspoon of ground cinnamon

2 teaspoons of dried oregano

1 teaspoon of chili powder

2 tablespoons of honey

Saute onions and garlic with 1 tablespoon of olive oil. Add ground beef and cook until it starts to turn brown and season with cinnamon, oregano, chili powder.  Add black beans and tomatoes and mix. Add honey, beef broth, and pumpkin puree. When it comes to a boil, reduce heat and simmer for 20 minutes.