Pumpkin Chili and October Snow

It snowed yesterday. Not much snow, just a dusting really- maybe a whole inch in the places it actually stuck to the ground. But the amount wasn't the crazy part. The crazy part is that it's still October! It just does not snow around here that early. I remember going up to my great-aunt's house (at a higher elevation) for Thanksgiving when I was little and being amazed that they had snow on the ground already- at the end of November! So having snow here a whole month earlier than that is pretty darn crazy!

I wasn't complaining though- a cold snowy day definitely provided the opportunity I was waiting for to make a batch of pumpkin chili I had my eye on. I am so glad I did, it was absolutely perfect for a blustery day :)

It wasn't very different from regular chili- the pumpkin taste isn't extremely strong. If you didn't know it was in there, you probably wouldn't be able to pick it up. But the pumpkin did provide a rich and just slightly sweet flavor that added a great "je ne sais quois" to the chili. And as most crock-pot dinners are, this is completely easy to prepare and smells amazing all day!

Pumpkin Chili

2 Tablespoons of olive oil, divided
1 large onion, chopped
1 green bell pepper, chopped
1 red (or yellow) bell pepper, chopped
3 large garlic cloves, minced
1 1/2 lbs. of ground turkey
1 (28 oz.) can of fire-roasted diced tomatoes with juice
1 (14.5 oz) can (or 2 cups) of red kidney beans, rinsed and drained
1 (14.5 oz) can (or 2 cups) of black beans, rinsed and drained
1 cup of frozen corn
1 (14.5 oz.) can of pumpkin puree
1 1/2 Tablespoons of chili powder
1/2 Tablespoon of cumin
dash of cayenne pepper
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper

For serving:
fresh cilantro
Cheddar cheese, shredded
sour cream

Directions: Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Sauté the onion, green bell pepper, red (or yellow) bell pepper, and garlic until tender, about 8 minutes. When they're done, transfer them to a slow cooker.

Using the same skillet, still over medium high heat, add the other Tablespoon of olive oil. When oil is heated, add the ground turkey, and stirring often to crumble, brown it for about 10 minutes. When it's done, transfer the turkey into slow cooker.

Add the tomatoes, beans, corn, and pumpkin, stir to combine. Add the chili powder, cumin, cayenne, salt, and pepper, and stir to mix spices in. Cook on low for 6-8 hours, or on high for 4-6. Serve with shredded Cheddar cheese, sour cream, and fresh cilantro. Enjoy!

Adapted from What's Cookin', Chicago? original recipe here.

Moroccan-Style Stuffed Acorn Squash

H and I have been eating a lot of acorn squash lately. We've received a lot of them from the CSA, and they have been tempting me in grocery store as well. I usually roast them with a bit of butter, salt, pepper, nutmeg, and brown sugar- which are delicious, but are getting a bit boring! So when I saw this recipe for a Moroccan-style stuffed acorn squash, it immediately went on the menu. It definitely sounded like a different and delicious thing to do with acorn squash!

We only used one acorn squash, rather than the two the recipe called for, so it definitely made more stuffing than needed, but it was great leftovers for lunch the next day. It is tasty, filling, healthy and easy to make. What else could you ask for?

Moroccan-Style Stuffed Acorn Squash

2 acorn squashes, halved and seeded
2 Tablespoons of olive oil, divided
2 cloves garlic, minced
2 stalks celery, chopped
2 large carrots, chopped
1 (15 oz.) can (or about 2 cups) of garbanzo beans, drained
1/2 cup raisins
1 1/2 Tablespoons ground cumin
salt and pepper to taste
2 cups of vegetable broth
1 1/2 cups of uncooked couscous

Directions: Preheat oven to 375. Rub one Tablespoon of olive oil on insides of squash and season with salt and pepper. Place them on a baking sheet lined with aluminum foil, flesh side up. Roast for about 30 minutes, or until mostly soft.

When there is about 15 minutes left on the squash, heat the other Tablespoon of olive oil in a large skillet over medium heat. Stir in the garlic, celery, and carrots, and cook for about 5 minutes. Mix in the garbanzo beans, raisins, cumin, salt, and pepper, and continue to cook and stir until vegetables are tender. Pour the vegetable broth into the skillet, and mix in the couscous. Cover, and turn off the heat. 

Allow couscous to sit for about 5 minutes to absorb liquid. Remove cover, fluff with a fork, and stuff squash halves with the couscous. Place in the oven for about 10 minutes, to get a slight crisp on top. Enjoy!

Adapted from allrceipes.com, original recipe here.

CSA Basket- Week Fifteen

Last week in our basket, we received a kohlrabi, two bunches of red kale, a bunch of radishes, a large head of romaine, two green peppers, one red pepper, four red ripe tomatoes, five heirloom tomatoes, a spaghetti squash, a delicata squash, a pint of cherry tomatoes, and a pint of heirloom cherry tomatoes.

CSA Basket- Week Fourteen

There was a bit of a delay in our CSA baskets. Because it was such a rainy August and September, the fall-ier (is that a word?) crops were behind schedule. So we had a few weeks off, and it started back up again this past week.

We received two bunches of green leaf lettuce, an acorn squash, a butternut squash, a spaghetti squash, two white peppers, a red pepper, three heirloom tomatoes, three red ripe tomatoes, a pint of cherry tomatoes, and a pint of cherry heirloom tomatoes. I am so glad that there were more tomatoes to be had! The ones at the grocery store and even the ones from our tomato plants were starting to get that mealy, wintery taste. I'm loving fall in that pumpkin and apple way, but I'm not ready to give up these tomatoes!

Cinnamon, Pumpkin, and Squash Pot Pies

When I first saw this recipe, I just knew I had to try it! It absolutely spoke to me, but for a reason I could not put my finger on. It did have pumpkin of course, which I am definitely a fan of, but as far as the ingredient list as a whole, I was skeptical, quite honestly. Maybe I was just feeling curious and adventurous, but I finally bit the bullet and made it. I really had no idea what to expect, but I was blown away! This one is a winner!

It was a bit time consuming, but well worth the effort. It can be prepared in advance and refrigerated until you're ready to bake it, so it would be a great way to wow your guests at a dinner party!

This recipe made enough to fill 8 6-ounce ramekins. I definitely think it would be better in slightly larger ones, maybe 4 10-ounce ones instead. Also, I'll say it served 4 to be safe- I was OK with one of these (in addition to a salad and roasted squash) for dinner, but H needed two to feel full.

Cinnamon, Pumpkin, and Squash Pot Pies
(serves 4)

3 medium sweet potatoes

2 cups of pumpkin puree
1 Tablespoon of chopped, fresh rosemary
1/2  teaspoon of salt
black pepper to taste

1 Tablespoon of olive oil
2 cloves of garlic, minced or pressed
1 leek, chopped

1/2 cup of heavy cream (I used half and half)
1 Tablespoon of cinnamon

2 Tablespoons of olive oil
1 onion, chopped
1/2 of a butternut squash, peeled and diced

1/2 cup of heavy cream (I used half and half)
1/2 cup of golden raisins
1 handful of cherry tomatoes, halved

2 scallions, chopped
6 basil leaves, chopped

3 oz. of herbed Brie, sliced thin
3 oz. of mozzarella, shredded
3 oz. of Cheddar, shredded

1 pie crust (I used this recipe), cut out into circles just slightly larger than your ramekins
1 egg white

Directions: Heat oven to 425. Wash and wrap sweet potatoes in foil, and cook for about 45-60 minutes, depending on size.

When potatoes have about 20 minutes left, mix pumpkin puree, rosemary, salt, and pepper in a bowl to combine. Spread mixture on an aluminum-covered baking sheet. Roast for about 15 minutes (still at 425, so you can do this while the potatoes are still in there).

Meanwhile, heat olive oil in a saucepan, and add leek and garlic. Saute until soft, about 8-10 minutes. Add in heavy cream and cinnamon, and cook over medium for 5 minutes. Add pumpkin mixture, and stir to combine.

Spray the bottoms of your ramekins, and divide pumpkin mixture evenly between them. Set aside. (When sweet potatoes are done in the oven, probably around this stage, remove, unwrap, peel, chop them, and set aside. Turn oven down to 350.)

Heat olive oil in a saucepan, and add onions and butternut squash. Cook for about 5 minutes. Add heavy cream and raisins, and let cook over medium heat until squash is cooked through- about 10 minutes. Add in scallions, basil, tomatoes, and sweet potatoes, and mix lightly to combine.

Remove from heat, and stir in mozzarella, Cheddar, and Brie until fully melted. Divide squash mixture evenly between ramekins, on top of the pumpkin.

Top each ramekin with a pie crust circle. (If you are preparing these ahead of time, now is the time to cover in plastic wrap and refrigerate until ready to bake.) Brush each top with an egg wash, and bake for about 25-30 minutes at 350, or until top is golden brown. Enjoy!

Adapted from The Novice Chef, original recipe here, originally from RecipeLink.

The Farm Life

The other weekend H and I went camping with a couple friends. This trip wasn't your standard pitch a tent in the woods and roast marshmallows on the fire type camping though. We were actually camping on a farm. Our friend found it through Time Out New York magazine, and we all thought it sounded like a great idea.

Basically, you rent a cross between a cabin and a tent and stay on a farm. Our "tent" had wood floors and the frame of a cabin, but the walls were canvas. It also had (cold) running water, a flushing toilet, and a wood-burning stove. Here are a few pictures of our home sweet home for the weekend.

 (our cabin during the day)

 (and when it was getting dark. I won't even try to post a picture of how it looked at night. They're all dark, blurry messes!)

The farm we stayed on was Stony Creek Farm, in Walton, NY through the Featherdown Farms program. The farm owners were wonderful hosts- they were so friendly and absolutely full of information. We learned so much from them, and had so much fun.

The food there was incredible! The fresh vegetables were amazing. The meat was delicious. And I can't even express how wonderful milk and eggs taste when they are only a few hours old. Seriously. I wish I could eat like this all the time. We did all of our cooking over a wood stove, which definitely took a bit of practice, but is oh so worth it.

(we were able to gather fresh eggs from the chickens in the morning)

One of the things we all got a kick out of was milking the cows. It's a lot harder than it looks, and it's kind of scary to be so close to such a large, powerful animal! And it is not easy to fill up a whole bucket!

 (this is one of the dairy cows, Sierra, and the bull Zeus. They were so cute and love-y)

(I never thought I would have a picture of myself milking a cow. But here we are!)

We loved the pigs! We ended up visiting them 4 times throughout the weekend. They were so cute and friendly, they fought for attention and loved being petted. Any time we walked up to their pen, they ran towards us squealing. Adorable.

 (with my piggie friends!)

 (aw, so cute!!)

And although it was a lot more "winter-y" than it is here, there were still some amazing views. These are a couple that I took out the window of our cabin.

Beef Barley and Vegetable Soup

I have been on a serious soup kick as of late. I think I've made a large pot of some type of soup every week for the past month. There are so many things I love about soup- how easy it is, how perfect it is for this weather, the sheer number of possibilities, and most of all, the amount of leftovers it makes! Because of that last reason, I tend to choose Mondays to make the weekly large pot of soup so we can enjoy for lunches throughout the week.

This week I was craving a beef barley soup, so when I found this recipe, I knew I had to make it. It was definitely easy, and oh so delicious!

Beef Barley and Vegetable Soup

1 lb. of chuck roast, cut into cubes (you could also use stew beef, which would be super easy)

1 (14.5 oz) can of diced tomatoes, with juice
1 onion, sliced thin
4 stalks of celery, chopped
4 carrots, chopped
1 package (6-8 oz) mushroom mix

1 cup of pearl barley

8 cups of beef broth
1 cup of red wine

2 teaspoons of minced garlic
1 teaspoon of thyme
3 bay leaves

Directions: Brown beef cubes in a saute pan with a bit of olive oil. Place in a large stock pot. Add can of diced tomatoes, onion, celery, carrots, mushrooms, and barley. Add beef broth, red wine, and spices and bring to a simmer. Allow to simmer for about an hour and a half, stirring occasionally. Enjoy!

Adapted from epicurious.com, original recipe here.

Butternut Squash Vegetable Soup

New Jersey has always gotten somewhat of a bad rap. TV shows like Jersey Shore and the Real Housewives of New Jersey certainly didn't help this, yet I can't blame it all on them. However, I love where I live. New Jersey has both beaches and ski resorts, forests, farms, and cities. We experience all four seasons, yet nothing too extreme. We're within a few hours drive from most major cities in the Northeast. And most importantly, New Jersey is the Garden State.

Laugh all you will, but until the other weekend I really had no idea how much produce came out of the Garden State. Obviously, I'm a huge fan of Jersey tomatoes in the summer, and I know there are a large number of blueberry and cranberry fields nearby too. But the farmers market H and I went to made me realize that those few things are far from all the area has to offer.

Now I've been to farmers markets before too, of course, but they've usually been small, mom-and-pop, side-of-the-road ones with just a few things to pick from. This one, however, was huge! Huge. I was surprised to see eggplants, pumpkins, pears, more types of squash, peppers, greens, and apples than I knew existed, all grown on the neighboring farms. And when I saw the you-pick schedule that included grapes, peaches, cherries, raspberries, and plums throughout the summer, I was blown away. Who knew? Clearly, not me.

I was definitely inspired, to say the least. All those fresh, cheap ingredients was like heaven for me. H had to stop me from going a bit crazy.

Two of the vegetables that I bought were kale and butternut squash. I've never cooked with either of these before, so needless to say I was excited. I did want to find a recipe that included both of them, and at times like that, I turn to allrecipes.com's ingredient search. There was only one recipe that included both of those ingredients (which made my decision easier) and it sounded good, so onto the menu it went.

It turned out really well! It was hearty, filling, and healthy, and the butternut squash gave it a great flavor. I got some crusty French bread to serve with it and absorb all that delicious broth.

Butternut Squash Vegetable Soup
(serves 8-10)

1/4 cup of olive oil

1 large onion, chopped
4 garlic cloves, minced

1 butternut squash, peeled and chopped
4 carrots, peeled and sliced
3 red potatoes, peeled and chopped

4 cups of chopped kale
12 cups of vegetable broth
1/2 teaspoon of thyme
1/2 teaspoon of salt
black pepper

Directions: In a large stockpot, saute onion and garlic until onion is soft and translucent, about 15 minutes. Add carrots, butternut squash, and potatoes, and continue to cook for about 20 minutes. Add vegetable stock, kale, thyme, salt, and pepper, and bring to a boil. Let simmer for at least 45 minutes.

Take about 3 cups of the soup, and set aside. When slightly cooled, place into a blender. Puree until it reaches a thick liquid, return it to the stock pot, and stir. Serve with a crusty French bread, and enjoy!

Adapted from allrecipes.com, original recipe here.

Ham and Potato Soup

It's finally started to get a bit chilly in these parts, and my fall comfort food cravings have officially begun. Finally! Thick, hearty soups are one type of food I've been excited to make.

When I came across this recipe for ham and potato soup, I thought, "this looks delicious, but where's the cheese?" (which I may think more often than I'd actually like to admit). I made a mental note to add a bunch of cheddar cheese to the recipe when I got around to making it.

Well, wouldn't you know, when I was making my grocery list for the week, I totally forgot the fact that I was planning to add cheese and ended up not having any on hand. And the last thing I wanted to do on the cold, rainy, perfect for a thick, filling soup type of night was drive out in the rain to pick up some cheese. Even I have my limits. So no cheese. We'll have to see how this goes.

Well, fear not! This recipe turned out pretty darn good, even without the cheese! The flavors were awesome, and it was stick-to-your-bones comforting. 

Ham and Potato Soup
(serves 6)

4-5 large potatoes, chopped
1 small bunch of celery, finely diced
1 medium onion, finely diced
2 cups of cooked ham, finely diced
4 cups of water
1 packet of (sodium-free) instant beef broth
1 teaspoon of salt
black pepper

5 Tablespoons of butter
5 Tablespoons of flour
1 cup of skim milk
1 cup of half and half

Directions: Place potatoes, onion, celery, and ham in a large stock pot. Cover with water, and add salt, pepper, and instant beef broth. Bring water to a boil, and keep at a rolling boil until potatoes are tender, about 20-25 minutes.

When potatoes are tender, heat butter in small saucepan and when it's melted, create a roux with the flour, whisking often. When fully mixed, add to boiling potatoes and veggies. Stir to combine, and mash the potatoes with a fork a bit to smooth them out. Add the milk and half and half, stir to combine, and let boil for a few minutes more. Enjoy!

Adapted from allrecipes, original recipe here.

I apologize for the slightly less than appetizing photo, but I swear it was delicious! I've learned that creamy soups are a bit difficult to photograph...

Pumpkin Lasagna

I have a confession to make.

I have somewhat of a hoarding problem. No, I'm not like the people you see on TV, who are buried in mountains upon mountains of stuff, their addiction alienating friends and family. My hoarding problem involves pumpkin puree. Lots and lots of pumpkin puree. Really. The proof is in the cupboard.

Come every fall, I get wind of some type of pumpkin shortage. Whether this shortage is real, simply a rumor, or caused by crazies such as myself (which I imagine must be the case at least sometimes), I buy a few cans to "stock up" every single time I go to the grocery store.

And no matter how many cans of pumpkin I accumulate, I am still extremely particular about the recipes in which I choose to use my precious stock. I actually have a couple rules regarding it. Rule number one: whatever I make, I don't share it. I usually love sharing the fruits of my baking labor with friends, family, and co-workers. It's better for my waist-line, gives me those "warm fuzzies," and let's face it, all the compliments and "mmmmm's" don't exactly hurt my ego. However, that's not the case with any pumpkin goodies. In the rare occasion that we have some left over after a day or two, they go in the freezer to be enjoyed by H and I at a later date. Selfish, selfish, I know.

Rule number two: I'm very unadventurous in my pumpkin recipes. I usually love trying new recipes and ingredients, but pumpkin recipes have to be for something that I'm absolutely certain that I'll enjoy. God forbid I use up a can of pumpkin puree in something that doesn't turn out well.

So there you have it. Call me crazy, blame me for the pumpkin shortage at your local grocery store, or what have you. But all this does have a point... Last week, I was gazing at all the drool-worthy food porn on foodgawker.com, and I stumbled upon this recipe for pumpkin lasagna. It looked... delicious. But I hesitated in saving it, as it didn't follow the rules. I've only had savory pumpkin dishes a handful of times, and only in restaurants. I've never actually attempted one. But something about it... just drew me in. I decided to bite the bullet and add it to this week's menu.

(Edited: With all the waxing poetic about my love of pumpkin, I completely forgot to mention how this turned out! It was good, and I was really glad to be able to step out of my comfort zone a bit! A piece of advice- don't skimp on the salt. I did, because I am trying to cut back on sodium and I don't really like things too salty, but the salt definitely brought out a good flavor.)

Pumpkin Lasagna

9 lasagna noodles, either the no-boil kind, or the regular ones prepared according to package directions and left submerged in cold water

16 oz. sliced mushrooms, chopped
1 large white onion, chopped
1 Tablespoon of olive oil

2 1/2 cups pumpkin puree
1 cup of half and half
1 1/2 teaspoons of dried sage
salt and pepper to taste

1 1/2 cups of ricotta cheese
1 egg

4 oz. of mozzarella cheese, shredded
1/4 cup of fresh grated Parmesan cheese

Directions:
Preheat oven to 375.

Saute mushrooms and onion in olive oil, with a dash of salt and pepper. Allow them to simmer until soft, and then drain of excess liquid. Meanwhile, combine pumpkin puree, half and half, sage, and another dash of salt and pepper into a large bowl. Into a third bowl, mix ricotta cheese and egg and beat until combined.

Lightly spray cooking spray on the bottom of a 9X13 baking pan. Start with the pumpkin mixture and spread about 1/2 cups worth on the bottom of the pan, enough to lightly cover. Layer pasta next, then ricotta cheese mixture, then a couple scoops of the mushrooms and onions. Top again with pumpkin, and continue to layer until you run out of ingredients. Sprinkle mozzarella and Parmesan cheese all over the top.

Cover with foil, then place in the oven and bake for about 40 minutes. Remove cover, and bake for 10-15 minutes more, until the cheese is starting to get golden brown. Remove from the oven and allow to sit for about 10 minutes. Enjoy!

Adapted from Prevention RD, original recipe here.

Welcome Fall!

I've been MIA a bit again lately- things have been pretty hectic around here. We just spent last weekend in lovely Las Vegas. We barely had time to recuperate from our camping trip before we were on the road again. Oh well, I'm not complaining- I love it! But I have to admit, the remainder of the week was a bit rough- we were definitely still on Pacific time, and was difficult to drag ourselves out of bed at what felt like 4 AM.

However, this weekend was the type I live for. After some well needed rest, the gorgeous fall weather was absolutely perfect. I love the lack of humidity and the cool breeze and being able to open the windows. I was only too happy to start decorating.

This wreath began as a plain branch wreath, some berry garland, and an ugly fake flower arrangement (and of course a little clip on bird with googly eyes!)

I couldn't decide what to do with this garland of leaves that I had. It was part of a centerpiece on our coffee table before, but we no longer have that set-up so I decided to put them around the light fixture in the dining room. I love how it looks from sitting at the table below.

This is the jar I got last winter to fill with pinecones and mini red glittery ornaments. I don't have pictures, but in the summer I filled it with a sea-scented seashell and potpourri mix. And apples and cinnamon sticks are perfect for the fall (and smell so good)!

Summer Chili

For as long as I can remember, I've loved the summer. What kid doesn't? Combine that natural love with the fact that I grew up 10 minutes from the beach, I just about lived for summertime. I have always had a soft spot for that first brisk morning in September as well, but it was always overpowered by the melancholy of a new school year just begun.

All that love for the summer began to fade when I was in college. My school had an all-year-round, four quarter system as opposed to the traditional two semesters set-up. Summer wasn't nearly as wonderful while spent attending classes in a sweltering city as it was while lying on the beach with nothing to do. Go figure.

But enough nostalgia. Now, as a full-fledged grown-up, I no longer live near the beach, nor do I have a good 2 month break in responsibility during the summer. And that, dear friends, means that fall has officially emerged as my absolute-favorite-I-totally-live-for-this-time-of-year season.

And after the unusually hot and oh-so-humid summer we've had this year, I'm even more completely ready for fall now than I usually am. And although I love cooking with the abundance of fresh fruits and veggies we have available in the summer, there are so many things I look forward to making in the fall. One of those things is chili. Man oh man, do I love the smell (and taste!) of chili cooking away in the crock-pot on a chilly day.

So, when I found a recipe for "summer chili," which combines the chili I love during the fall with the vegetables I love during the summer, I knew I had to give this a try. And what do you know? It has zucchini- even more perfect!!

Summer Chili

1 lb ground turkey
1 lb Italian sausage

2 (28 oz.) cans of diced, fire-roaster tomatoes
1 (6 oz.) can of tomato paste
1(8 oz.) can of tomato sauce
2 Tablespoons olive oil
1 (12 oz.) bottle of beer- I used Samuel Adams Summer Ale

2 medium yellow onions, chopped
1 large zucchini, halved and sliced
1 large yellow squash, halved and sliced
1 package of frozen corn
1 (10 oz.) bag fresh spinach, chopped

1 1/2 cups kidney beans
1 1/2 cups pinto beans

2 Tablespoons chili powder
4 cloves of garlic, minced
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
black pepper

Directions: Brown sausage and turkey in saucepan until cooked through. Drain, and place in crockpot. Add rest of ingredients to crock pot, set to low, and allow to cook for 8-10 hours. Top with shredded cheddar cheese and sour cream. Enjoy!

This was really good- it's still a little heavy (it is chili after all!) but the vegetables were a great addition. Adapted from a la carte kitchen.