Tomato Sausage Risotto

Menu: Tomato Sausage Risotto, if you really need some more greens, I suppose a nice green salad would do, I didn't have the energy this night

Music Man picked: Ray Charles, Ray Charles.  The master's debut album featuring songs such as I Got a Woman, Hallelujah I Love Her So, and one of my all time personal faves, Drown In My Own Tears.  Comfort music for a comfort meal.  This music wraps you up like a warm, soulful blanket on a cold, rainy day and the food feels the same way.  When you need that certain something to hit ya just where you need it, dial up some Ray and fire up the risotto pan.  Most people think the blues are a sad music meant for sharing in the downtrodden spirit...on the contrary, I've always seen true blues music as comfort for your soul when words alone can't do the job.  This music, and this meal, are sure to do the same! -BJ

If you couldn't already gather, we have a serious love of risotto. It is our go-to one pot meal. That's why we love it so. Throw stuff into one pot, stir, add, stir, and then enjoy creamy-yummyness. That's a word, right? I like risotto with lots of things, like beets, squash blossoms, Clemson-themed, etc.

I love this risotto because it has the usual qualities of a risotto, a creamy texture that melds the flavors together without turning to mush. Risotto or arborio rice (there are other types of rice that are more authentic to use, but this is the closest that is easy to find in any supermarket!) is a rice grain that takes on the flavor of whatever you add to while adding a starchy, velvety component that is hard to find elsewhere. Risotto is a blank canvas waiting to be flavored up to your liking. 

However, I love this risotto for its differences too. Instead of the traditional water or stock base, this risotto uses tomatoes and tomato juice for a very flavorful and colorful final product. Consistent with the other recipes, I keep a small sauce pot on the back burner of warmed liquid. This time it happens to be the juice from a 28 oz. can of tomatoes plus some water. I love the tangy, slightly acidic flavor this adds to the creamy nature of this dish.

The overall dish doesn't differ too much from your normal pasta with meat sauce flavors, but definitely breaks up the monotony of it. We have made this a few times and enjoy it everytime. So, if you're looking for something to spice up your pasta night or a different take on spaghetti and meatballs, give this recipe a try!

Enjoy :)

Tomato Sausage Risotto

Adapted from Martha Stewart via Smitten Kitchen

Ingredients:

• 1 28 oz. can of diced tomatoes
• EVOO
• 1 lb. Italian sausage, mild or sweet (if in casings, remove)
• 1 small-med. onion, chopped
• S & P
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup parmesan cheese, grated
• 1 bunch of spinach, finely chopped
• 2 TB butter
• Garnishes: more parmesan cheese or parsley, goat cheese, basil

Directions:

1. Drain the tomatoes over a bowl to reserve all the liquid. Set tomatoes chunks aside.
2. Combine juice from tomatoes with 3 cups of water in a small saucepan. Bring to a simmer and keep warm on your back burner.
3. In a large-medium saucepan, heat oil, add sausage and onion, and season with S & P. Cook sausage, breaking it up with your cooking utensil until sausage is pretty much cooked through and onions are softened, 3 to 5 minutes. Remember this will just keep cooking, so no need to cook everything through and through right now.
4. Add rice and tomatoes, stirring to combine and cook for 1 to 2 minutes, letting the rice coat and lightly toast.
5. Add wine. Cook and stir until absorbed, about 1-2 minutes, while stirring.
6. Add about 2 cups or 3 big ladles full of tomato liquid to the risotto. Cook this over a soft simmer, stirring occasionally to re-distribute the liquid and make sure all the rice is being cooked, about 5 minutes.
7. Add 1-2 ladles full of liquid at a time, waiting until the prior batch is almost completely absorbed before adding more. Stirring to combine and re-distribute after each addition, until rice is creamy and tender, about 25 minutes (you may or may not use all of the juice, I didn't on this batch). Taste testing is strongly encouraged.
8. Remove from heat. Stir in spinach, parmesan, butter, season with S & P and add some crushed red pepper if you like some spice! We served with parsley and goat cheese on top.

*If you use a gas range, risotto making is much more fun (sorry electric stove peeps). If you don't feel like using up another pot on your back burner, don't! Just crank up the heat each time you add liquid and bump back down as it comes to a simmer. You can control the slowness and quickness of the liquid being absorbed. This is called fun in my house. I definitely recommend trying this tactic out. Start with just increasing the heat when you add the wine, bump it back down when it simmers and see how you feel. Like I said, F-U-N!

Fall Root Vegetable Pot Pie with Sweet Potato Biscuits

Menu: This bad boy only needs a beverage. It was plenty of food. The boys had some Sam Adams Oktoberfest and I had Roots Cab Sav, delightful!

Music: We were entertaining a guest, so I just threw on Avett Brothers Pandora. I love using Pandora when entertaining, so you're not constantly getting up to change CD's, records, playlists, etc. It was a perfect, easy going blend for a quintessential Fall meal!

This meal was beautiful! I had bought (along with the rest of the world) the Living Social deal for Whole Foods a while back. I was up in Greenville so I decided to stop in and cash out my coupon. I never go to Whole Foods with a shopping list. You end up spending a ba-zillion bucks (yes, that is an exact figure). I go to Whole Foods to grab a few things that grab my attention and then stop elsewhere to round out a meal. The first thing I saw when I walked in was these beautifully ugly organic purple sweet potatoes from a nearby farm in NC (the dark looking potato between the sweet potato yam and parsnips). Then I remembered this recipe and set out grabbing lots of root vegetables and what I would need.

See the first blooms of Zinnias from our garden!

The veggies with lots of olive oil and herbs waiting to be roasted. Isn't the purple just beautiful? The purple sweet potato tasted just like a sweet potato. I didn't pick up any differences, except in the spots that I didn't fully get the skin off, I noticed some very bitter bites. The skin was very thick and gnarly. 

The browned, caramelized, yummy veggies. They also go by the name of "Fall in a Bowl". As BJ said, I could just eat that right there!

I could have also cut the biscuits a bit thicker. They had great flavor, but didn't rise well as I used whole wheat pastry flour. 

I would make a few changes upon making this again. First of all, I would add mushrooms to the béchamel. Few a few dried mushrooms, rehydrated, then chopped into the base of the bechamel would really round out the earthiness of the dish. Second, I didn't add wine, as I didn't have any on hand. If you don't, I would suggest adding a squeeze of lemon juice or something to brighten the flavors. That was missing from my dish. Third, I went with turnip because I couldn't find a celery root. I would most definitely go with celery root if given the option. Man, just writing all those changes really makes me want to make this dish again soon!

I hope you enjoy this dish on a nice chilly night soon! Let me know how it turns out!

Fall Root Vegetable Pot Pie with Sweet Potato Biscuit Topping

Adapted from: http://fiveandspice.wordpress.com/2010/11/23/vegetable-pot-pies-topped-with-sweet-potato-biscuits/ 

Ingredients:

• About 1 lb. brussels sprouts, stem cut, outer leaves trimmed, and halved
• 3 carrots, peeled and cut into 1/2 inch pieces*
• 3 parsnips, peeled and cut into 1/2 inch pieces*
• 2-3 medium sweet potatoes, peeled and cut into 1/2 inch pieces*
• 1 rutabaga, celery root, or turnip, peeled and cut into 1/2 inch pieces*
• EVOO
• S & P
• 2-3 tspn. Herbes de Provence (or dried thyme, I had this on hand)
• 1 tspn. sage
• 1 large onion
• 6 garlic cloves, minced
• 4 TB butter
• 1/4 cup flour
• 2 1/2 cups of milk
• Big splash of white wine or sherry, optional
• Pinch of nutmeg, thyme, cayenne
• Unbaked sweet potato biscuits (Recipe below)
• You could always make this with meat, just throw chicken in to roasted veggies and combine with béchamel. 

Directions:

1. Heat oven to 425. Toss all the chopped veggies with ample amounts of EVOO, S & P and dried herbs. Spread into one layer on multiple baking sheets. Put into oven and roast. Open and stir every 20 minutes or so. They are done when your kitchen smells delicious and veggies are brown in spots and tender in the middle. Remove from oven, set aside. Keep oven on!
2. In a saucepan, heat butter over medium heat. Add onion. Saute until translucent, about 5-8 minutes. Add garlic. Saute for a minute. 
3. Add flour to onion mixture. Stir until fully incorporated and cooked, about 2 minutes.
4. Next, get ready to whisk in the milk! Go very slowly at first, incorporating the milk by a 1/4 cup at a time or so. Whisking completely into the flour and then adding more. This helps prevent lumpy béchamel!
5. Add wine if using, remaining herbs, and S & P to taste. 
6. Combine veggies and béchamel. Top with unbaked sweet potatoes biscuits, arranging them to your heart's desire. 
7. Put into oven and bake for about 20 minutes or until the biscuits are puffy a light browned on the top. 
8. Let rest for a few minutes and then devour. 

*If using homegrown veggies or organic from a trusted source, skip the peeling and just give a nice scrub. The skins always contain the best nutrients!

Sweet Potato Biscuits

• 1 small-medium sweet potato, peeled and cut into 1/2 inch pieces (definitely peeled here)
• 1 3/4 cups flour (I used whole wheat pastry, as expected they didn't rise as well)
• 1 TB. brown sugar 
• 2 1/2 tspn. baking powder
• 1/2 tspn. baking soda
• 1/2 tspn. salt
• 7 TB cold butter, cut into small pieces
• 1/3 cup cold buttermilk or yogurt

Directions:

1. In a small pot, cover sweet potatoes with water, bring to boil, then simmer for 20 minutes until potatoes are very tender. Drain well, then smash up with a fork. Reserve 3/4 cup of mashed potato and let it cool.
2. In a bowl, combine dry ingredients (flour through salt). Whisk to combine. 
3. Press small pieces of butter into dry ingredients by squishing each piece in flour mixture. Then combine all the dough with your hands. It will resemble very course sand. Alternately, this can be done with a pastry cutter or food processor. 
4. Stir in buttermilk and sweet potato mash until thoroughly combined.
5. Place dough onto generously floured surface. Knead a few times until you have a nice consistency. 
6. Roll dough out into about 1/4 inch thickness and cut into biscuits, however you please. I used a drinking cup, but you could use fun cookie cutters, squares, whatever!
7. Place on pot pies or bake at 425 for about 20 minutes.

Remembering

I have a terrible memory. My sister can recall memories from our childhood that I just smile and nod as she recounts the details, wishing that I could remember things like she did.

As I was driving away from our new house the other evening (we have this beautiful 1/4 mile dirt road driveway lined with fruit trees and horses on both sides), I had this overwhelming desire to remember the moment. It was an ordinary moment, but it was filled with such intense emotions that I wanted to capture it here

We had just finished a 3 hour painting session in the master bedroom of the new place. It looked like this...

 

I know it's difficult to see, but that my friends, is baby blue sponge painted walls. With a blue and white country pattern print VALANCE. That is what you call that, right?

If I had lots of money, I would also rip up the carpet, but let's be honest, if I had lots of money, I wouldn't be renovating a single wide :) So, we painted the walls white. Like white white. The color is actually called "Moon Rise". The true sign on a re-design, re-model expert is when she picks colors based of names...OH, that's me!

So back to the whole remembering thing. So, we had just finished a 3 hour paint session. We were covered in paint and sweat (no AC yet folks). We did a bit of poking around the garden and were spent. I hopped in the Jeep to head back to the lakehouse and on the drive out (pics below of our driveway) is when the rush of feelings hit me. 

REMEMBER THIS MOMENT. Remember the feeling of working so hard for something you want. Remember the sweat and paint stains, but most of all remember the feeling of total fulfillment. Remember the feeling of your heart feeling like it's overflowing with happiness. Happiness for what is to come, the future, but also the moment of realizing you made the right decision in moving back in with the rents to accomplish this next step :)

Alright, enough cheesiness. I promise more pics of the new place and some recipes soon. We've been cooking!

Thought for the day

Thought for the day (adapted from an Adam Carolla metaphor...obviously from BJ)

Learning and living on the farm will be like a big gin rummy game. Start with the hand that is dealt to you and then slowly add and keep the things that are working, productive, and bring you joy, all the while not being afraid to discard things that don't fit in with the greater mission or don't work out the way you envisioned.  Your hand will always evolve into something better and will most certainly not ever end up how it started or how you could have foreseen, but a healthy dose of risk-taking combined with an intelligent, informed game plan will ensure that both the process and result will always be rewarding.


We know how to play some mean gin rummy, so this whole farm thing should be easy-peasy...according to Adam Carolla...

 If this is our Queen of Spades...

This is clearly the Ace! Hopefully, in the next few weeks we will have some updates about the King...chickens and goats!

Seasons of Change.

A cleared home site.

The meager beginnings of a farm.

Learning how to grow food in red clay.

 A single wide.

A home on site (and Jade)!

Celebrating 3 years of marriage!

Beautiful SC and our new homestead!

The top ten since being back in SC!

1. Living in the same state as my husband. 
2. The beautiful, haunting, heavy mist in the mornings.  
3. Local farm stands on every country road. This area knows beefsteak tomatoes, summer squash, peaches, and okra, like whoa.
4. Green, rolling mountains.
5. Publix. 
6. Discovering that water skiing could be considered a work-out.
7. Red sunrises and sunsets over the lake.
8. Being in SEC football land (i.e. people who actually know something about college football).
9. Hearing the word "y'all" in a non-ironic context. 
10. The wet, earthy, green, musty smell. I just missed it, y'all :)
11. Okay, I know it was supposed to only be 10, but watching Jade jump in her very own pond...here's a preview!

Tomato Coconut Curry Soup

Music: Cat Power, You are Free - This album is perfect for a lazy night of cooking.  As you will see in the recipe, there is a lot of down time.  I spent this time soaking in this album and enjoying Marshall's sultry voice and poetic lyrics. There's even some surprise vocals from Eddie Vedder on this album.  Anyone else into Cat Power? Any other album recommendations??

Menu: Soup topped with lime cilantro roasted chickpeas

Recently, we went out to eat at Watercourse Foods (yummm) with some super friends.  I have recently taken up this "gluten-free thing" to see if it helps with some other health issues.  As you may have inferred from the previous sentence, I'm not too thrilled about this "thing".  For those of you who know me personally, know that I love my gluten.  Possibly my most favorite food item in the whole wide world is garlic bread.  I haven't had garlic bread...in a really long time...sigh. 

So, when I had this tomato soup at Watercourse, I thought, "now this is a soup that doesn't need garlic bread!" I must say it is heart-breaking to make tomato soup with out a hunk of crunchy, garlicky bread to soak it up. A few of us at the table got this soup and we all fell in love.  So much so, that one of us asked the waiter what was in it. His response was something like, "ummm tomato, curry, and coconut milk (duh was implied)." And of course, I thought I can't wait to make this at home with whole spices to try to really boost the flavor.  That is precisely what I did!

You can see the seeds toasting: I selected cumin, coriander, fenugreek, and a touch of mustard seeds.  You can grind them in a spice or coffee grinder or have fun with your hands and do it with a mortar and pestle (courtesy of the husband for xmas!). I made my base of aromatics with the classic Indian/curry mixture - onion, chile, garlic, and ginger.  I browned the onions very deeply (this isn't a good picture, sorry!).  This is the start of all the flavor.  If you have the time, spend a good 25 minutes browning the onions.  Then add the rest of your aromatics. 

Sometimes, I use a small food processor when cooking Indian to help reduce the time chopping.  However, if I have the time, I love to chop and mince ingredients.  It's part of the reason I think cooking is so relaxing.  Many people report that running is relaxing because of the repetition of footsteps (along with many of other things...), and I think that's what cooking does for me.  Once you become comfortable in the kitchen, it is repetition, especially knife skills.  Just writing this is making my wrists ache to get back in the kitchen and do some chopping...

Anyways, back to the soup!  The crunchy cabbage really adds to the soup and is part of the reason garlic bread is not entirely necessary for this tomato soup.  That doesn't mean I wasn't aching for it the entire time I cooked this soup. I did, however, come up with the brilliant idea to top this soup with something equally as crunchy as garlic bread...roasted chickpeas! So, I took what I planned on topping the soup with, lime juice and cilantro, and tossed that with very crunchy, roasted chickpeas, for a supremely satisfying crunch.

By the way, who needs cream when you have coconut milk?!?!  The coconut milk was such a perfect addition to this soup.  It made the spicy,  flavorful tomato soup base, rich, creamy, and slightly sweet. 

Funny side story about how awesome this soup is: We had to leave for the weekend and my sister came over to dog and chicken-sit for a few days. One of the mentioned perks of pet sitting for us is that I try to leave lots of good food stocked :) So, I got a text soon after we left that went something like this, "what the hell is in the soup?!? it's rocking my world!!!!" I took it as a compliment that my rip-off of this Watercourse soup was a complete success :)

Tomato Coconut Curry Soup

Inspired by Watercourse Foods, Denver, CO

Ingredients:

• 1 TB cumin seeds
• 1 TB coriander seeds
• 1 tspn. fenugreek seeds
• 1/2 tspn. brown mustard seeds
• 1 tspn. tumeric
• OR sub the whole toasted seeds for 2  - 3 TB curry powder
• Ghee or coconut oil (around 2 TB)
• 1 large onion, diced
• 1 large serrano pepper, minced (or hot pepper of your choice)
• 5 - 6 garlic cloves, minced
• 1 - 1 1/2 piece of ginger, large gnarly spots, peeled, minced (I like to keep most of the skin on)
• 2 - 28 oz. cans of tomatoes (your choice of type - I think I did one crushed and one diced)
• 1 small head of cabbage, thinly sliced (I like it chunkier, but feel free to shred for a thinner result)
• 1 can coconut milk (full fat is just better)
• 1 batch of lime-cilantro roasted chickpeas

Directions:

1. Place all seeds in a small saucepan over medium heat.  Toast for about 5 minutes, until fragrant and seeds have darkened. Remove from heat and ground spices.  You can do this by spice/coffee grinder or mortar and pestle. Add tumeric and stir to combine.
2. In large dutch oven, heat ghee or oil over medium-high heat.  Add onions and  cook until brown and smelling delicious, at least 10 minutes and up to 35 minutes. 
3. Add pepper, garlic, and ginger.  Stir to incorporate and cook for 2 minutes. 
4. Add ground spices (or curry powder).  Stir to incorporate and cook for an additional 2 minutes.
5. Add tomatoes.  Stir to incorporate.  Once mixture comes to a simmer, turn heat down to medium-low and let the soup simmer for about 20 minutes.  You can speed this process up if on a time crunch, but the longer it simmers, the more time the flavors have to come together.  
6. Once soup has simmered for a while, add cabbage.  Stir in and let cabbage soften in soup.  If you like your cabbage still pretty crunchy, this will only take 3 minutes or so.  If you like the cabbage a bit more soft, you can allow it to simmer in the soup for up to 15 minutes.  
7. When the cabbage is done to your liking.  Turn heat off and add coconut milk.  Stir until soup is creamy and milk is completely dispersed in soup. Taste and season with S &P, if needed.
8. Top with chickpeas (or garlic bread if you are so lucky, but please don't tell me if you do...) and devour.

Beer spiked pizza dough

Music: A funky meal, deserves some funky music - "Head Hunters" by Herbie Hancock. You really should own this album. You will be whistling "Watermelon Man" for days. The opening track "Chameleon" features one of the funkiest grooves ever laid down with it's driving, catchy bass line. Put this album on and try not to dance. I dare you. To accompany a true meal "for the people" this music defines the same and sure to get the night started right. If you enjoy a little funk in your meal and music, you cannot possibly go wrong here!

Menu: Pizza. And beer. Obviously.

Okay, pizza and beer are the classic duo, right? Right. How on earth is this not more popular?? Beer spiked pizza dough!!! I mean beer has the sweetness and flavor to stand up in a pizza dough. And even more so with a nice whole wheat crust. So, when I came across this brilliant recipe, I thought, I have to make it Colorado style...with Fat Tire! Look at that sexy bottle. I found this recipe a few weeks back and got so excited about it I made the husband read it. And when he came home the night I was making it, I refused his entry into the kitchen until this wonderful creation was finished. It was one of those meals that you're so proud of that you just want to show it off. Yea, pretty much how I felt about that. It made wonderful leftovers the next day too :)

The beer workin' the yeast. Again, it's a perfect duo.  The beer provides sugar and flavor for the base.

 The end result provided a slightly tangy, dark, rich dough.  Here it is rolled out to perfection. "Chameleon" was rockin' on the speakers, while I was rollin' the dough. Okay that was way cheesy, but really, it was a perfect moment. And here come the layers...No sauce needed.

 

Just a nice layer of good EVOO, freshly mined garlic (lots), crushed red pepper, and slices of fresh basil.  

These become these...

Overgrown, gi-normous roasted beets become the sweet, flavorful, meaty next layer...

Topped with thin slices of spinach, lots of feta, and the cutest yellow pear tomatoes halved...

And viola! Beer spiked pizza dough with fresh veggies from the farm!

Beer Spiked Pizza Dough

Adapted from The Chubby Vegetarian via Edible Memphis

Ingredients:

• 1 12 oz. bottle of tasty beer (I used Fat Tire)
• 1 TB honey
• 1 package of active yeast
• 3 cups of whole wheat flour
• 1 TB kosher salt
• EVOO

Directions:

1. In a glass measuring cup, pour out 1 cup of beer.  Place in microwave and heat up for 30 seconds - 1 minute (depending on how powerful your microwave is and how cold your beer is).  You want the beer to be lukewarm, not hot.
2. Add yeast and honey to warm beer.  Stir everything until incorporated.  Let rest for 5 minutes until bubbly and foamy.
3. In a large bowl, mix flour and salt. Slowly add beer/yeast mixture, while stirring.  Continue to add rest of beer to flour mixture.  I had a big sip leftover for me!  You may need additional water if your dough is still dry after the beer.  
4. Once dough is pliable, take out of bowl and knead for 5 - 10 minutes, until dough is smooth and elastic.  If you poke your finger in it, it should bounce back.  
5. Lightly EVOO a large bowl, place dough into bowl and let rise for at least 2 hours in warm place. 
6. About 10 minutes before dough looks to be done, place pizza stone in oven, set to 500 degrees to warm up. 
7. Once dough has double in size, remove dough and split in half.  At this point, I freeze half the dough in a freezer bag, letting all the air out. 
8. With remaining dough, roll out into preferred shape. Turn oven down to 400 degrees. Place dough on pizza stone and cook for about 5 minutes.  You really just want to warm it up.  If you top with uncooked items, there's no need to pre-cook, however, since all my toppings were cooked and just needed to reheat, I chose to pre-cook.
9. Take out and top however your hearts desires!  Place back in over and cook until cheese is melted and browned in spots. 
10. Enjoy :)

Pumpkin Polenta with Chorizo for a "Big Chill" kinda night

Music: Comfort food = comfort music. Jammed out to "The Big Chill" soundtrack while cooking up this meal.  We have the soundtrack on vinyl, ohhh yea. And for a simple and easy recipe like this...it makes dancing easy to do in the kitchen. If you can listen to The Big Chill and NOT dance...well...I don't think we should be friends anymore. 
Menu: One bowl meal. A dark beer would be an excellent addition.  Try 90 Shilling from O'Dells Brewery in Ft. Collins. 

 

There are many foods and ingredients that I'm a sucker for and I highlight them often in this blog.   Leeks, artichokes, risotto, Indian food, homemade pasta are on the top of my list.  Pumpkin is definitely on the short list.  The excitement of Fall/Winter is partially because I know there are many cans of pumpkin puree to come!  We always make pumpkin cheesecake, pumpkin bread, and this recipe has been officially added to our repertoire.  

I've heard roasting and pureeing your own pumpkin ain't all it's cracked up to be.  However, a good friend of ours visited a while back who's a pastry chef back in Baltimore (what up Doug!) and he says I gotta give it a try. Maybe next year, I will tackle my very own pumpkin!

This is a simple, quick, and super delicious weeknight meal.  Hope you enjoy :)

Pumpkin Polenta with Chorizo 

Adapted from Rachel Ray

Ingredients:

• EVOO
• 1 lb. bulk chorizo (this is also good with Soyrizo if you're feeling a veggie night)
• 1 onion (red or yellow), chopped
• 1 red bell pepper, chopped
• 1 cup, black beans cooked (or 1 can, drained and rinsed)
• 1/2 tspn. ground cumin
• S & P
•  2 cups chicken or veg stock
• 2 cups milk
• 1 14 oz. can of pumpkin puree
• 2 cups quick cooking polenta
• Fresh or dried thyme, to taste (about 1 1/2 tspn. fresh, and 1/2 tspn. dried and crushed)
• 2/3 cup mild, creamy cheese (monterey jack, mild cheddar, etc.)
• 1/2 cup roasted pumpkin seeds and cilantro, for garnish and optional

Directions:

1. In a large skillet, heat EVOO and add chorizo.  Cook and crumble until almost cooked all the way through.Scoot to side of pan.
2. Add onion and bell pepper to open side.  Saute until soft and translucent, about 10 minutes on medium heat. 
3. Incorporate meat and onion mixture.  Add beans, S & P, and cumin.  Allow beans to heat through, set aside.  Taste mixture at the point and add seasonings, if needed.  I get my chorizo bulk and sometimes it comes a little bland, so naturally, I add a little cayenne here :)
4. While meat mixture cooks, heat stock and milk to a boil.  Add pumpkin puree.
5. When the liquid reaches a simmer again, gradually whisk in polenta.  Continue to stir until fully incorporated and cooked about 5 minutes.
6. Turn heat off polenta and add cheese and thyme.  Stir to incorporate.  
7. In a bowl, pile a heap of polenta.  Top with chorizo mixture.  Garnish with seeds and cilantro if desired. 
8. Devour.