I just looked at the calender and realized it's creeping up on me. I've had my head buried so deep in pumpkin and blog stuff I have forgotten all the work I want to have done around the house, before I open the doors to all of our friends and family.
The house is all new on the inside so it's not like I need to go crazy, but I need to do some major de-cluttering. How is it possible we have only lived here since June/July and I have so much stuff everywhere?
My husband also started to build me an office off the side of the kitchen, it's almost done. But so many small things need to be done. I need to furnish/decorate it. I think I'm pushing it on time!
But forget the house.... I need to plan a menu! Priorities. If they are all so busy stuffing their faces they won't notice my unfinished office or the dust bunnies in the corner right?
7 more days of pumpkin recipes and then I can turn my focus onto the upcoming holidays.
Today for #30DaysOfPumpkin. I made a really non pumpkiny-pumpkin recipe. There is pumpkin there, but you can hardly tell. It's fun fall twist on the Reuben. Slices of tender corned beef, piled high with cheddar cheese instead of Swiss, and a red cabbage slaw tossed in my pumpkin cranberry vinaigrette.
- Your favorite pumpernickel bread. Or you can go with a pumpernickel rye blend like I Did
- 4 oz of sliced cooked corned beef per sandwich
- 2 oz of cheddar cheese per sandwich
- 1 tbs of butter per sandwich
- Pumpkin Cranberry Coleslaw *recipe follows
- 3 cups shredded cabbage
- 3 tbs pumpkin puree
- 3 tbs cranberry mustard
- 1 clove of minced garlic
- 1/2 cup olive oil
- 1/3 cup cider vinegar
- 1 tbs water
- 1 tbs maple syrup
- 1/4 tsp salt
- dash of black pepper
- First start by preparing your coleslaw. In a small bowl whisk together pumpkin, mustard, garlic, olive oil, vinegar, water, maple salt and pepper.
- Once combined toss with shredded cabbage.
- Refrigerate for one hour before use.
- To assemble your sandwiches. Place layers of beef and cheese on one piece of bread. Top with coleslaw and your second piece of bread.
- Fry over medium high heat with 1 tbs of butter until toasted on each side.
*This recipe makes a couple cups of coleslaw, if you are not using it all for sandwich making. It sores well in an airtight container in the refrigerator for up to 2 days. I also made a double batch of the slaw dressing to have on hand. It goes great on salads. I decided to top my sandwich with an extra dollop of that instead of Thousand Island Dressing. This however is completely optional and not necessary.