cardamom pumpkin crepes

While I love to cook, Andy does most of the cooking around here and he comes up with the yummiest recipes for our family! One our favorites are his pumpkin crepes with cardamom. Cardamom is an aromatic spice from India and it adds a sweet spicy flavor to food (a little like cinnamon) and pairs really well with pumpkin. These crepes are so delicious and are perfect for a warm and cozy fall morning.

INGREDIENTS:

2 cups milk

2 T butter

2 eggs

1/2 can of pumpkin

1 t vanilla

1 1/2 cup flour

2 T sugar

1/2 t salt

1/2 t baking powder

1/2 t salt

1/4 t cinnamon

1/4 t nutmeg

1/2 t cloves

1 t cardamom ( keep in mind that a little cardamom goes a long way)

Begin by warming the milk and butter on medium heat until the butter is melted.

Pour mixture into a bowl.

Mix in the eggs, pumpkin and vanilla.

In another bowl, mix the dry ingredients and spices.

Slowly add dry ingredients to the wet ingredients and mix until smooth.

Heat a crepe pan or non stick skillet.

Melt a teaspoon of coconut oil.

Pour batter in the pan and twirl or move the pan around until the batter thins out.

Flip and cook the other side.

Serve crepes with your favorite filling or sprinkle with your favorite topping!

fall spice cookies

One of my favorite fall treats are spice cookies and my favorite recipe is an easy one that I've put my own little twist on (a pinch of ingredients here and there). I LOVE these cookies and could eat dozens of them (and actually have in the last few week!)

In a bowl, mix together all dry ingredients

Using a mixer, beat egg, molasses and butter into the dry ingredients until combined and a dough forms.

Roll dough into little balls, sprinkle with sugar and line on a baking sheet.

Bake at 350 degrees for about 10-15 minutes

andy's chicken and kale curry

My husband loves to cook and he has a knack for coming up with his own recipes with unique flavor and simple ingredients. One of my favorites is his curry chicken and kale- a hearty dish perfect for a fall evening.

Start by chopping all of the fresh vegetables.

In a pan, cook the chopped sweet potatoes, potatoes, garlic and onion in a little bit of peanut oil until "almost" tender.

Grill or bake the chicken breasts until tender and chop into bite size pieces. Andy likes to fry the chicken in peanut oil until golden brown.

Add a couple tablespoons of curry powder to a mixture of coconut milk (16 oz), chopped potatoes, chopped kale, chicken, 2-3 garlic cloves, 2-3 chunks of ginger, diced red chilis, a pinch of salt and pepper and a pinch of chili powder.

Simmer for about 30-40 minutes on low heat.

We like eating ours with naan (Indian flat bread)

it is is perfect for dipping!