Gingersnap Pumpkin Pie

Happy Thanksgiving! What a wonderful time for us to be reminded of all that we have to be thankful for. And this year in particular, I have so much gratitude. I'm so very thankful for:

• My wonderful husband, who I have so enjoyed being married to. Even though we lived together for a few years, there's just something that's a little different now. After all, we put a ring on it!
• Family and friends, especially after seeing the outpour of love and support for our wedding. Our hearts are so full!
• Employment. Enough said.
• My health and my family's health. May we always feel so great.
• Having a well-equipped kitchen! And it might sound funny, but I'm thankful for having the curiosity to continue experimenting and cooking. It's nice having a hobby that will nourish my family! 
• Gingersnap pumpkin pie. It's just so simple; and so good! 

Too obvious of a transition there? Anyway, let's talk about this pie. There is about a month's time each year between Thanksgiving and Christmas where pumpkin pie is relevant. So you've got to maximize on it while you have the opportunity.  

But PIE. Pie can be a little daunting. If you start to get hung up on crust and fillings that need to "set up", you might talk yourself out of making one. But this pie? This pie is a beginner's pie if there ever was such a thing — namely because I've eliminated the traditional dough crust (I was never a huge fan anyway) and replaced it with a gingersnap crust. That means you get a little dose of spicy goodness with each bite you take. (And it also lowers the calories, which is always welcome in my book!) 

Cranberry and Dried Cherry Relish

Turkey time is quickly approaching, and I'm sure that a lot of you, like me, have recipes swirling around in your head in preparation. Here's a simple addition to your Thanksgiving table — and it might just be the simplest item to prepare for the big feast.

Homemade cranberry sauce is a bright, sassy, classic Thanksgiving condiment that is a snap to whip up. Yes it's available in jars and cans. But if you have cranberries and about 30 minutes, you've got great homemade side that is lower in sugar and higher in nutrients than the stuff on the supermarket shelf. Just saying!

There are a ton of recipes out there, so my recommendation is to pick one that accommodates your tastes and uses your favorite flavors. This year, I adapted a basic Martha combination, but in previous years I've also experimented with adding fresh ginger, orange, and spices. Be as traditional (not a cop out!) or as adventurous as you want to be, and get to it!

Roasted Poblano Chicken Enchiladas

I know I'm supposed to be telling you all about my plans for turkeys and potatoes and stuffing of sorts. But what if I just wanted to tell you about these dreamy enchiladas instead? What then? Is that food-blogger blasphemy the week before Turkey Day?

I've always been a rebel.

Well, actually, no I haven't. In fact, when I was getting close to graduating from high school, my dad said to me, "Don't you ever want to get in trouble to see what it feels like? You can get detention if you want!"

So maybe I follow the rules. But there's something that feels a little badass when I'm charring a poblano pepper over an open flame. Yeah, that's right. I meant for that to burn. I meant for the alarm to go off, and for my husband to have to wave a pillow in front of the smoke detector.

Marinated Roasted Red Peppers

These roasted red peppers are the color of autumn here on the east coast. I know this for a fact because we went on a beautiful little hike this weekend on the Wissahickon Valley Trail (part of Fairmount Park). We were amazed that the trail was still within Philadelphia's city limits!

Rather than say goodbye to warmer weather, longer days, and fresh veggies from the garden, I'm determined to preserve at least one of these three things.

Late summer and early fall are actually peak season for these sweeter, more colorful beauties — they flourish in the cooler fall weather after a summer of battling the hot sun and little rain. They also take longer to ripen than green bell peppers — hence their later peak.