We had cold, blustery weather in our part of the world this weekend. Combine that with a Saturday and Sunday with NOTHING scheduled, and it adds up to lots of warm, comforting cooking in our household.
Saturday morning I started a batch of pumpkin butter – the second one this year. It’s full of fiber and nutrition, deliciously seasonal, makes the house smell awesome while it’s cooking, AND it’s very simple – pretty much no way to ruin it.
Combine in a saucepan:
1 can pumpkin
1 apple, peeled and chopped into very small cubes
1/3 cup apple cider
1/4 cup brown sugar
cinnamon to taste
Bring to a low simmer and cook for 2-3 hours, stirring occasionally and adding more cider every half hour or so, too keep it at a smooth consistency. Serve warm on biscuits, toast, or croissants. Stores safely in the refrigerator for about a week.
Next up was an apple pie. Middle Sister ended up handling this project on her own, as I got tied up in helping The Husband get his clothes and food ready for a week on the road. Loved the bird-shaped steam vent she cut in the top.
Then, last night as the wind howled outside, we tried a new recipe for wild rice and chicken soup. It was flavorful, low fat, and loaded with fiber from the wild rice. Next time I’ll be sure to add sauteed mushrooms to boost the flavor even more.
Chicken and Wild Rice Soup
Sautee in olive oil: 1 yellow onion (chopped), one TB minced garlic, and three carrots, sliced thin.
In a large stock pot, combine 10 cups of chicken broth, two boneless chicken breasts, cut into bite-sized pieces, 1 1/2 cups of any variety blend of wild rice, and sauteed vegetables. Add 1 tsp of dried parsley. Bring to a boil and simmer for 25-30 minutes, or until rice is tender.
This simple recipe made a warm and comforting meal for two, with enough left over to make lunch for each of us today and to freeze for a second meal next week.
Hooray for fall cooking!