Apple & Pumpkin Season!

Even as the weather continues to hover in the 90s in Fort Collins, the growing season ticks on. Peaches are ripening, the transition from summer squashes to fall squashes is in full swing, and pumpkin beers are dominating the shelves at beer stores. Fall is tangibly working itself into the air - I couldn't be more excited for chilly nights, frost-tipped grass to run through in the mornings, hoodies, hot tea, fleecy blankets, and good books. Most importantly though, pumpkin spice lattes have hit the coffee bars at Starbucks all over the country.

Although I spend a lot of my time running, food and nutrition pretty much top the lists of my other passions. Fall foods are hands down my favorites too.

The pumpkin spice latte at Starbucks is my favorite guilty indulgence. But since I'm still not running much in my post-Leadville recovery, I'm delaying my first PSL of the season. To quell my cravings though, I opened a can of pumpkin puree the other day to make my own (slightly healthier) version of a pumpkin spice latte. Combine 1/2 C almond milk (or whatever your milk of choice is), 1 tsp of sugar, and 1.5 TBSP pumpkin puree in a 16 oz coffee mug, heat it up, and top it off with 10 oz of dark roast coffee. A sprinkle of pumpkin pie spices to top it off, and you basically have heaven in a (ceramic) glass.

Then last night I had dinner with a friend. I had a pound of pork loin in the freezer, and couldn't decide what to make with it. So I went to trusty ol' Google for some answers and found, and slightly modified, a recipe for Pork & Apple Curry with Coconut Rice. I don't love coconut, or coconut milk, in general but coconut rice is one of my favorite ways to cook rice. The coconut flavoring is just subtle and creamy enough that I can totally get on board. Prepare yourself for some pure awesome.

Pork & Apple Curry (serves 4)

• 1 pound boneless pork loin
• 1 apple, peeled and diced
• 1/4 C OJ
• 1/4 C chicken stock
• 1 clove garlic, minced
• 3/4 small onion, chopped
• 1 TBSP curry powder
• 1/2 tsp ginger powder
• 1/2 tsp  cinnamon powder
• optional post-cooking addition: toasted coconut flakes

Throw it all in the slow-cooker on low for 5-6 hours. Prep time of roughly 5 minutes - so easy!

Coconut Rice

• 2 C rice
• 1 3/4 C water
• 1 C coconut milk

Either mix all in a rice cooker (easiest way!) or bring water to a boil in a small pot, then add the rice and coconut milk, cover, and let cook approximately 20 minutes, or until all liquid has evaporated and the rice is tender. 

I ended up with extra pumpkin (though my pup has been enjoying a spoonful in her chow every morning this week) and extra coconut milk. I decided to make a really simple pudding-like dish for dessert this evening. I combined 3/4 C coconut milk, 1 C pumpkin puree, 1 TBSP sugar, 1/2 tsp cinnamon powder, & 1/4 tsp nutmeg (serves 2). Boil until it thickened, and enjoy! This might be my new fave fall dessert. 

Hooray for Fall!