Primitive Diva

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Three Goats Farm of Montgomery, Texas
Melissa is a former beauty queen, personal trainer and certified holistic health coach. Melissa founded Queen Bee Wellness to specialize her coaching practice towards Women's Wellness and Beauty. She helps women focus on finding their own natural beauty from a integrative approach of balancing Mind, Body and Soul. Melissa believes that what we put in our mind is just as important as the nourishing food we put in our bodies and products on our skin. She strives to coach women to balance a healthier body image, approach to wellness and authentic living. With her passion for a clean lifestyle, Queen Bee Wellness therapeutic skin care products were born- to help women enhance their natural glow, without causing harm to their health from chemical laden toxic products. Melissa's philosophy to real beauty is summarized in "Wellness is Beauty". Melissa resides on a 10 acre farm in Montgomery, Texas with her husband and teen aged children. In her spare time she is chief goat wrangler and milker of her "Queen Bee" herd of dairy goats at Three Goats Farm.

Monday, December 6, 2010

Primitive Pumpkin Poblano Chili


So are you looking for a new way to use the pumpkins left over from a fall harvest? Most people think of Pumpkin Bread, Cookies and Cakes. Here is a savory spin that will warm you heart. I picked some beautiful poblanos from my garden to give the sweet fruit a nice warmth. We enjoyed this Fireside watching a football game last night- I hope you do as well!

Primitive Pumpkin Poblano Chili

2 lbs Grass Fed Beef or Bison (ground)
32 oz (1 quart) of Beef broth/stock
1 small Pumpkin (peeled and diced-about 4 cups)
1 Onion (diced)
4 cloves Garlic Diced)
4-6 Poblano peppers (seeded, roasted and julienned)
1 Tablespoon Organic Chili Powder
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper

Brown the meat on medium high, in a large cast iron skillet. When browned add onion and garlic and reduce heat. Continue on low heat until the onion and garlic are softened with the beef fat. Now add the diced pumpkin to the mixture along with spices and stir for 2-3 minutes, adding the Poblanos as you stir. Transfer mixture to an iron pot and add the broth/stock. Bring to boil, reduce heat for 5 minutes. Serve with Diced Avocado and Green Onions.

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