Give Thanks + Curried Pumpkin Soup

Is there anything more perfect at this time of year than a bowl of fresh, rich soup? I think not. Yesterday as the rain was coming down and there was a chill in the air I sent a message to my aunt: "Quick!  I need your pumpkin soup recipe!"  She quickly obliged and my rainy day was turned into perfection. 

This is one of those soups that tastes like it takes forever but in reality is quite quick. Perfect for when you have someone coming over that you need to impress and you don't have all day... or when you are by yourself and you just want to impress yourself. Why shouldn't we want to impress ourselves sometimes? I think I am going to prioritize impressing myself a little more and trying to impress others a little less... and then I am going to enjoy my soup with slippers on my feet and my hair in an uncombed ponytail. That, too, sounds like perfection.

And now time to give thanks...

You know a village raises a child, right? A village also makes a wedding...

Thank you to my friends who took over the music side of it (and ROCKED IT!), the two ladies who made sure the church was decorated (and did much more, too!), my mother-in-law who made all of the table cloths (and gave me the best person to marry ), our friend in Brazil who made the bridesmaid dresses, family friends who came early from afar to set of the reception, students' mothers for helping me to get food for cheap through the Catholic convent (hehehe) and putting together the fruit kabobs, another students' mom for doing my hair, my former landlord for doing all of the flowers, my friends from work who worked hard to help in all ways, another student's mom for being a fabulous coordinator, and to all of our attendants for being the best support! A super special thank you to Pastor Sam, who made everybody laugh and cry, and set the standard in wedding homilies (everyone still talks about it!), and another huge thank you to Dan and Gina who gifted us with a beautiful reception.

I am grateful for all these people above (and I am sure there are more!) for helping us have the best day ever. Because of you, we ALL pulled off an amazing wedding that was far beyond what we could have imagined. Thank you, thank you!

CURRIED PUMPKIN SOUP

SERVES 6 •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 35 MINUTES

ingredients:

• 1 onion, chopped
• 1/2 lb. of cremini mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• pepper, to taste
• 1 tablespoon curry powder
• 3 cups chicken broth
• 2 cups canned pumpkin (or cooked and mashed pumpkin)
• 1 tablespoon honey
• 1 cup evaporated milk

directions

1. Saute mushrooms and onion in butter until onion is soft. Sprinkle with flour. Add salt, pepper and curry powder. Stir in chicken broth, pumpkin and honey. Simmer 15 minutes. Add milk and heat thoroughly. Serve sprinkled with croutons. (Note: can take part out and blend for smoother texture.)

(Tastes best served the next day.  But really tastes great whenever.)

COST: $7.72        COST PER SERVING (6): $1.29

Give Thanks + Brussels Sprouts with Bacon, Rosemary, and Lemon

When Thanksgiving or Christmas dinners come around, I am still one of the kids.  Nobody really expects me to roast a turkey or prepare something, because all of the 'real adults' do that.  And when I insist that I am perfectly capable of contributing, the reply is something like, "Well, you can bring a side of something if you want.  Or cookies."  While at work and among friends I am the go-to recipe girl, with family I am still just Tiffany, who is really good at peeling potatoes.

Which really, is fine. I don't mind peeling potatoes.  Honestly.

And for the turkey?  I am glad to not have that responsibility.

But this year is the year.  I am going to bust out real food and put it right in the middle of the amazing dishes that are always present and nobody wants to give up their hold on them.  Not something simple like cookies, but not stealing somebody's life-long claim to green bean casserole or stuffing.

Here is a good one: Brussels sprouts with turkey bacon (to keep it a little less fattening), cooked with rosemary and lemon juice. I know it is really a side, but we took this and served it for dinner with beans and rice (how we do) and it was fantastic. I know not many people like brussels spouts, but this is one of those dishes that nobody will deny.  Bacon?  Yum.  Rosemary?  Flavorful.  Lemon juice?  The perfect amount of zing.  Combined, this makes one tempting side, and those who have claim on the mashed potatoes or candied yams (yuck!) can keep their signature dish theirs ;)

And now, let me share some "thanks"...

Day 11:  It's not just my grandpa, my father, and my brother I am thankful for... I am thankful for ALL veterans and their families, who serve us by serving our country.

Day 12:  I am thankful for my girlfriends. Whether making plans to grab a bite to eat with girl talk, chatting on the phone, nights in jammies watching chick flicks with munchies, or laughing about this or that every day at work, life would be very lonesome with them. It doesn't matter if we have been friends for 20 years or 2, THANK YOU for all the joy and laughter you bring into my life!

Day 13: I am very grateful for my friend Alex, who really, truly "gets" me. We're both a little loud, like to talk, have crazy ideas, and have a habit of forgetting to call people back. It is a rare friend that you can carry on a 32 hour conversation with (with a 4 1/2 hour nap pause in the middle) and not get bored one bit. Like I said, she gets me, and I am thankful that I get to have a friend like that.

Day 14: I am grateful for all the 'unnamed' people in my life who do so much for me -- the one's whose names I might not ever know, but without them my life would be a whole lot harder: the garbage collectors, UPS delivery guys, Cal-Trans people who keep the roads clear... it may sound a little trite, but it's true. I am thankful for all that they do, without much glory or honor, but they do it and they do it well.

What/Who are YOU thankful for today??? 

BRUSSELS SPROUTS WITH BACON, ROSEMARY, AND LEMON

Recipe adapted from Everyday Food, Oct.2011

SERVES 4 •  PREP TIME: 25 MINUTES  •  TOTAL TIME: 45 MINUTES

ingredients:

• 8 slices of bacon of your choice (I used turkey)
• Extra-virgin olive oil, if needed
• 1 pound of brussels sprouts, shredded in food processor (use slicing blade)
• 1 tablespoon chopped fresh rosemary leaves
• juice from ½ lemon
• salt and pepper, to taste

directions

1. In a large nonstick skillet, cook bacon over medium until crisp.  If using turkey bacon, you will need to add some olive oil to fry the bacon well.  Transfer to a paper towel lined plate to cool.  Cut/break into small pieces.
2. Keeping the bacon drippings/oil in pan, add brussels sprouts and cook, stirring occasionally, until crisp-tender.  Add rosemary and cook until fragrant, about 2 minutes.  Stir in bacon.  Remove from heat, stir in lemon juice, and season with salt and pepper.

Can be served warm or at room temperature.

COST: $6.57        COST PER SERVING (4): $1.64
WITH BEANS & RICE (FULL MEAL): $1.89

Unprocessed    //    Gluten Free    //   Dairy Free

Give Thanks + A Maple Brown Sugar Pumpkin Roll

Can you believe I lived my entire life -- all 30 years -- without ever once having a slice of pumpkin roll? Yeah. But I fixed that this weekend.

Oh. My. Goodness.

How did I not know about this? Well, whatever the reason, that will never happen again.

This recipe is from my friend Carrie over at Bakeaholic Mama.  If you like pumpkin you will LOVE her blog. She did "30 Days of Pumpkin" during the month of October, and if this is an indicator of the taste for the other recipes, then you can't go wrong...

And now, let's give a little thanks :)

Day 6: I am grateful for all of the parents who entrust their children to me each day. For without these kids my life would be missing a whole lot of laughter, hugs, and growth (both in them and in me).

Day 7: I am thankful for my mom, whose great life lessons have stuck with me throughout the years: don't put socks in the microwave to dry quickly, for they will catch on fire; you need not feel ashamed when you eat an entire box of Girl Scout cookies in one sitting, it is only natural; and you have no room for hate in your heart when Jesus lives there, so LET IT GO.

Day 8: Personal, but nonetheless, I am thankful for this person!

Day 9: I am thankful for my friends.  I have the best support system on Earth, and I am beyond grateful for each person who supports me, celebrates with me, and encourages me.  

Day 10: I am grateful for my friends and 'family' from Palau and Ebeye. People in both places opened their arms to me and brought me in, loved on me, and still put forth an effort to stay connected from afar. It is a wonderful thing to know I at any point I can go back and be at home. Mesulang and Kommol Tata!

MAPLE BROWN SUGAR PUMPKIN ROLL

Recipe by Bakeaholic Mama

SERVES 10 •  PREP TIME: 20 MINUTES  •  TOTAL TIME: 1 ½ HOUR + CHILLING

ingredients:

• ¾ cup flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. pumpkin pie spice
• ¼ tsp. salt
• 2/3 cup pumpkin puree
• 3 eggs
• ¼ cup brown sugar
• ¾ cup granulated sugar
• 1/3 cup powdered sugar

for the filling

• 8 oz. cream cheesed, softened
• ¼ cup light brown sugar, packed
• ½ tsp. vanilla extract
• pinch of salt
• 3 cups powdered sugar
• 2-4 T. (only if needed)

for the topping

• 3 T. pure maple syrup
• 1 cup powdered sugar
• pinch of salt

directions

Visit Bakeaholic Mama HERE                                                     

COST: $7.32        COST PER SERVING (10): $0.73

Give Thanks 1 + Chicken Thighs over Butternut Squash

Fall is a season of orange. Seriously. Look at the leaves, the pumpkins, the recipes on my page.  Today I have another orange-colored recipe for you.  I also have some "thanks" to give out.  Because Fall is also a season of thanksgiving.

This year, instead of finding something I am grateful for (a warm bed, a home to call my own, etc.), I am focusing on someone that I am grateful for.  Many posts this month will be include these mentions of gratitude.  And I hope you will join me and share your person that you are grateful for in the comments.

Day 1: I am grateful for the legacy of a pastor I had when I was 20 years old. He didn't get to see it play out because he (along with his life and son) were taken long before anyone expected, but I am thankful for him recognizing leadership ability in me when nobody else did, myself included. He sought me out to and gave me responsibility, and I grew in ways I never would have if he had not seen that potential in me.  Some day I will be able to say thank you to his face, but until then I will never forget that he was the one who started that area of growth in my life.

Day 2: I am grateful for my dad, whose words of pride started off my day.

Day 3 (today): I was going to wait until a specific date (one with great significance) to say this, but everyday it is the truth: I am grateful for my husband. BEYOND grateful. He loves me with a full love, truly is my best friend, my laughing buddy, my fellow adventure planner, and my shoulder to cry on. I am a blessed woman, and I am aware of that every day.

Who have YOU been grateful for these past three days?

BRAISED CHICKEN THIGHS WITH BUTTERNUT SQUASH AND CRANBERRIES

Recipe adapted from Everyday Food,October 2011

SERVES 4 •  PREP TIME: 45 MINUTES  •  TOTAL TIME: 1 HOUR 5 MINUTES

ingredients

• 1 medium butternut squash, peeled, halved, and seeded
• 2 tablespoons extra-virgin olive oil
• 6 chicken thighs
• sea salt and fresh ground pepper, to taste
• 1 onion, cut into ½-inch wedges
• 2 tablespoons chopped fresh sage
• 4 tablespoons all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 2 cups chicken broth
• ½ cup dried cranberries

directions

1. Cut the squash into 1-inch pieces and set aside.
2. In a large pot with a heavy bottom, heat 1 T. of oil over medium-high.  Season chicken with salt and pepper and, in two batches, cook skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
3. Add 1 T. oil, squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes.  Add sage, flour, ginger, and nutmeg.  Cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute.  Nestle chicken, skin side up, in squash mixture.  Add cranberries and bring to a boil.  Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.

                                                                                                         

COST: $11.93              COST PER SERVING (4): $2.98

Unprocessed    //    Fall Food    //   Dairy Free

Sweet Potatoes with Bacon

Sometimes you need something fancy.  Risotto.  Yes, sometimes I need risotto.

Or bows on your clothes.  Or sexy shoes.  Maybe a night out on the town.

But sometimes you just need something cozy... jeans, warm socks, a comfy blanket.  Or sweet potatoes with bacon.  This is a cozy dish.  Like chicken noodle soup or mashed potatoes.  Cozy and easy.  Two adjectives that are perfect for these days that are getting shorter and energy levels that fall away as the sun goes down...

Pair it with chicken, eggs, or anything really.  It's one of those side dishes that might as well be the main dish. And honestly now, can you ever go wrong with bacon?  That's what I thought.

**Speaking of bacon, use any kind of bacon you want in this dish.  We are a turkey and beef bacon kind of family most of the time.  When using a lower-fat bacon, though, you will need to add some olive oil to the mix as there won't be as much fat to cook the potatoes.  Trader Joe's, as always, has a great selection of bacon.

SWEET POTATOES WITH BACON

Recipe adapted from Everyday Food, October 2011

SERVES 4 •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 45 MINUTES

ingredients

• 2 pounds sweet potatoes, peeled and cut into cubes
• 4 sliced bacon (see note above) + olive oil, if using non-pork bacon
• 2 tablespoons roughly chopped sage
• sea salt and fresh ground pepper, to taste

directions

1. Preheat the oven to 400 degrees.  On a rimmed baking sheet, combine sweet potatoes, bacon, and sage; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.

                                                                                                         

COST: $4.99        COST PER SERVING (4): $2.25

Unprocessed    //    Gluten Free    //   Dairy Free

Roasted Acorn Squash Salad + Speaking Honestly

I am going to be completely honest with you.

There are very few things I like about Fall.

I know, know.  Your shock and dismay are not lost on me.  I know I am supposed to be a lover of the seasons changing, of the leaves going from green to reds and golds, of the thought of scarves being tied around my neck.

And in a way, I do like those things. Honestly.  I mean, I have never seen the Northeast during this time of the year, but I bet it is fantastic.  And yes, I do appreciate getting to pull a pair of boots out of the closet. The smells, oh... even I must admit the smells are great.  Cinnamon and apples baking, pumpkin soup cooking.

So I guess it is not that I dislike Fall, it is just that I like Spring and Summer better.

And Winter?  Except for Christmas, I could totally do without it.  (Now before you get all "but-you-live-in-california-so-you-don't-know-what-winter-really-is..." -- and you are totally right -- let me share what Winter means to me: rain and shortened days. That pretty much is the sum total of Winter after Christmas has passed. So no, I do not like Winter.  I really, truly don't.)

But despite all that, there is something that Fall totally takes the cake on: the produce.

I adore Fall produce.

Pumpkins.  Apples.  Brussels sprouts (yes, even brussels sprouts).

Pears, cranberries, sweet potatoes... my list can go on and on.  I love 'em.  They are full of flavor and full of color.

My favorite of all the Fall produce, though?  Squash.  I mean, I know it is technically "winter squash", but those butternut and acorn squashes that come out around this time of year?  I cannot get enough.

Summer is fantastic, but summer squash will never be able to compete with these guys.  Need proof?  It's right here:

ROASTED ACORN SQUASH SALAD

Recipe adapted from Gourmande in the Kitchen

SERVES 2 •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 50 MINUTES

ingredients

• ¼ cup sliced almonds
• small acorn squash
• tablespoon olive oil
• sea salt and freshly ground black pepper
• ½ cup apple cider vinegar
• ¼ cup honey
• 5 oz. fresh greens, washed and dried
• 2 oz. goat cheese

directions

1. Preheat the oven to 400 degrees.  While it is preheating, cut squash in half and scrape out seeds.  Cut the squash into quarters, leaving the skin on.
2. On a large baking sheet, place squash skin side down.  Drizzle olive oil on top and sprinkle with salt and pepper.  Roast until tender, about 40 minutes.
3. While squash is roasting, make reduced apple cider vinegar: pour the vinegar in to a heavy bottomed saucepan and place over medium heat.  Add honey and stir, allowing to come to a simmer.  Cook until the vinegar is reduced to about half of the original volume.  Remove from heat and set aside to cool.
4. Once cool, toss greens with about 1 tablespoon of the reduced vinegar.  Store the rest of the vinegar in a sealed container. 
5. When squash has finished roasting, remove from oven and let cool slightly.  Place on plate and top with greens, almonds, and goat cheese.  Drizzle more vinegar if desired.

COST: $3.49        COST PER SERVING (2): $1.75

Unprocessed    //    Gluten Free    //   Vegetarian

Blackberry Applesauce

I saw this great recipe for blackberry applesauce the other day -- which was perfect as I had some apples left over from apple picking.  But as I was reading through the recipe I realized it was a little more work than I wanted to do.  I mean, it was excellent if I wanted to can and store a lot, but I didn't.  I just wanted blackberry applesauce, and I wanted it now.

So I did what we all do when we need to figure out how to do something: I googled.  Because, believe it or not, I have never made applesauce.  Not once.  I only know the stuff that comes from the jar.  Oh, and those little plastic tubs that go in lunch boxes.  Yes, I know those, too...

But now I know how simple it is to make applesauce.  Which is unbelievably simple, actually.  And since I didn't really care if my blackberry seeds were in my apple sauce or not, I didn't worry about putting them through a food mill like I kept reading that I should to do remove the seeds.  I don't even know what a food mill is, so clearly I didn't have one on hand.  I just threw the berries in with the apples and moved on with my life  Simple.

I like simple.

And I also like bright pink food.  It is pretty.

So I guess this turned out perfectly for me.

What I came up with was enough applesauce for four servings.  However, if you make more, you can store it in the fridge for two weeks.

COST: $5.10           COST PER SERVING (4): $1.03

Apple-Cider Cheese Fondue

Everybody's into seasonal things these days.  It seems like every year there are more and more expectations about what we should do, wear, eat during each new season.  Or maybe this is nothing new.  Maybe I just missed the memo while I was busy playing at the beach year round.  And maybe I am just noticing it more today because, well, we are more share-y and connecty these days.  (I would like those words to be adjectives, so I made them so.  I am sorry to all of you language buffs out there!)

Either way, I have clearly been missing out.  I mean, besides Christmas and Easter, 4th of July and Thanksgiving, there have never been special foods around me, nor was I aware that you are supposed to change every pillow in your house each tilt of the earth.

Ok, for the food part I was missing out.  The whole super-decoration thing?  Yeah... I have Christmas pillows and I have every-other-time-of-the-year pillows.  I think I will stick with that.

But the other thing I have been missing out on?  Fall activities.

DUDE.  Apple picking is the bomb.  And corn mazes?  Well, I can't tell you much about them as I have never done one, but I imagine it is pretty cool, too.  I will let you know when I find out.  And I will find out this year.

I had two thoughts while I was picking our apples: "Why haven't we done this before???" (as the orchard is pretty close to our house) and "I am so grateful for those who do this for me everyday!" (as it is fun for an hour, but I cannot imagine being out there all day long, everyday.  My gratitude goes out to all the farmers and field workers who do this for us.)

When I came home I had some different thoughts: "What am I going to do with all of these apples?"

Well, I've figured out one thing... apple cider cheese fondue!

I would have never thought of mixing cheese and apple.  Chocolate?  Yes, most definitely.  Caramel?  Peanut butter?  Of course!  But cheese?

Yet it works.  And it is simple.

A cup of cider, a bunch of cheese, a little bit of corn starch, and a dash on nutmeg.  Five minutes from start to finish, and a perfect afternoon snack during this season that we are enjoying.  Or pretending to enjoy, as it is a nice 84 degrees outside, no humidity in the air.

Ok, so I may have missed out on some things living in California, but pleasant weather is not one of them...

APPLE-CIDER CHEESE FONDUE

From Rachael Ray Everyday, October 2013

SERVES 6  •  PREP TIME: 5 MINUTES  •  TOTAL TIME: 5 MINUTES

ingredients

• 1 cup cider
• 8 ounces yellow cheddar, shredded
• 8 ounces Monterey Jack, shredded
• 2 tablespoons cornstarch
• a dash of nutmeg
• sliced apples, for serving

directions

1. In a medium saucepan, bring the cider to a simmer over medium heat. In a medium bowl, toss the cheeses with the cornstarch. Gradually stir the cheese mixture into the cider until melted and smooth. Add nutmeg to taste. Transfer to a fondue pot. Serve with sliced apples.

COST: $6.34        COST PER SERVING (6): $1.06

Gluten Free    //    30 Min or Less    //   Vegetarian

Soup's On!

  [sweet potato & carrot bisque]                           [carrot & pea soup with dumplings]

             [potato-leek soup]                                  [creamy asparagus soup with sausage]

I've got a thing for soup.  It's tasty, generally easy, and good to eat in this Fall weather that is coming down upon us.  To kick off the season I am sharing my favorite soups with you, all tried and tested in our house.  I am equally excited about eating these again as well as looking forward to the new ones I will learn how to make this year.  

Here's to cozy-ing up with a bowl up hot soup while the rain is coming down!  CHEERS!

[carrot & ginger with lemon]                                                                         

                                                                      [butternut squash & pear]

[summer squash]                                                                          

And my ultimate favorite:  

[white bean, sausage, & kale]