Pumpkin-lentil-tomato spaghetti sauce

This is a cheap, delicious recipe that makes enough for at least two family meals, and is substantial enough that one really doesn't miss the meat.

Ingredients:
1 cup brown lentils
1 bay leaf
1 tablespoon olive oil
1 onion, chopped fine
3 cloves of garlic, minced
1 can pureed pumpkin
1 can petite diced tomatoes
1/2 teaspoon oregano
1/4 teaspoon thyme
pinch of red pepper flakes
salt and pepper

Brown lentils don't really need soaking, but if you want to do something in advance, pour some boiling water over them in a bowl and leave them for a few hours. Drain them and place them in a large pot with 4-5 cups of boiling water and a bay leaf, and simmer until tender, 15 minutes or so. If you haven't soaked them, simply rinse them and boil them a little longer, maybe 25-30 minutes.

While the lentils are cooking, heat the oil in a large frying pan over medium-high heat. Add the onions and cook, stirring, for 10 minutes or so. Add the garlic and cook, stirring, for a minute or so until fragrant. Add the pumpkin, tomatoes, oregano, thyme, and red pepper flakes, pepper, and 1/4 teaspoon of salt.

When the lentils are cooked, drain them, removing the bay leaf. Add them to the sauce and season to taste.

Serve over whole wheat spaghetti or other pasta, with a sprinkling of grated parmesan or Asiago cheese on top if desired.

Pumpkin spice muffins

Nothing feels quite so autumnal as pumpkin and spice, particularly consumed in muffin form while gazing romantically out one's window at the leaves falling off trees. This recipe is delicious and not too sweet--perfect for a morning snack with a latte or a mug of milky tea.

Ingredients:
3 cups white flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 cups pureed pumpkin (butternut or acorn squash would work well here too)
1 1/2 cups plain unsweetened yogurt
2 eggs
4 oz melted butter

Heat the oven to 375F. Spray a 12-cup muffin pan with cooking spray, or line with paper liners.

Whisk all dry ingredients together in a large bowl.

In a smaller bowl, lightly beat the eggs, and whisk in pumpkin, yogurt, and melted butter.

Tip the wet ingredients into the dry ingredients, and mix gently only until just combined.

Fill the muffin cups with equal amounts of batter (the cups will be pretty full). Bake for around 25 minutes, or until a toothpick comes out clean. 

Slow-cooker turkey meatballs in pumpkin sauce

I consider the slow cooker one of the most blessed pieces of cooking equipment ever invented. This recipe takes a bit of advance preparation, but you can do a lot of it the night before, then throw it all in the slow cooker the next morning, and come home exhausted from work to a house full of delicious smells and nothing more stressful to do than boil some spaghetti.

First, make your meatballs.

Mix together with a fork or your hands:

1.25 lbs ground turkey (I used 93% lean--I find 99% lean too dry for this recipe)

1/4 cup chopped fresh herbs of your choice (I used chives from our garden)

1/4 cup any kind of cheese (I used shredded Mexican cheese, but anything from cheddar to Parmesan to ricotta would do)

1/4 cup breadcrumbs (if you don't have any, pulse a slice of bread in the food processor or crumble it with your fingers)

1 egg

1/4 of an onion, cut up very finely

2 teaspoons garlic powder (or a clove or two of fresh garlic, minced)

3/4 teaspoon salt (or less, to taste)

a few good grinds of black pepper, or about 1/4 teaspoon pre-ground pepper

Sprinkle about half a cup of flour on a dinner plate. Line a baking sheet with some baking paper.

Shape the meat mixture into balls. It doesn't really matter how big or small they are, just do what you prefer. Roll each meatball in the flour until it's coated all over (don't skip this step; you need the flour to thicken the sauce later). Place on the baking sheet. When you've finished making meatballs, place the baking sheet in the freezer until the meatballs are frozen through (or leave all night). They'll keep for a few days in there before they start thinking about getting freezer burn.

When you're ready to start cooking, whisk together 1 cup of homemade chicken broth (or use bought broth, I won't tell anyone), 1 can of pumpkin puree, and half a teaspoon of salt. Arrange your frozen meatballs artfully in the bottom of your slow cooker, and pour the sauce over the top. If the sauce looks too liquid to you, don't worry; the flour from the meatballs will thicken it as it cooks.

Cook on the lowest setting for around 6 hours, but if you're gone for 9 it probably won't be any the worse. Serve on top of spaghetti, with a sprinkling of grated cheese if you like that sort of thing. This usually serves two hungry adults and a hungry toddler and leaves a small amount of leftovers.