Well, I hope everyone had a great Thanksgiving! Do you have an extra can of pumpkin puree? Want something delicious to do with it? Well, read on.
This is honestly one of the best things I have ever made in my slow cooker. Seriously. And of course, this is exactly the time of year that everyone has a can of pumpkin puree in their cabinet, pumpkin puree stored in the freezer, or can easily go get a can at the store. After making this, you may just start stocking up on some year-round. If you didn’t know there were no tomatoes in this chili, you probably wouldn’t be able to tell. Eight hours and the canned pumpkin and all of the other ingredients do something rather magical together. jwa doesn’t even like chili and he loves this chili.
I find the chorizo adds enough heat for me, but you may want more. If so, just serve with some hot sauce.
And like a lot of chili recipes, this one has a secret ingredient – smoked chocolate chips. In the recipe below, I just listed bittersweet chocolate chips, but if you are feeling extra ambitious or . . . → Read More: Slow Cooker Pumpkin Chicken Chorizo Chili
This French Fridays with Dorie post is late. I had meant to bake these soufflés Thursday night for dinner, but then when jwa came home, he was all, “Let’s go out. Oh, and I’ve already had about four eggs today.” So, yeah, more eggs didn’t sound like a great idea and I am always easily able to be talked into going out to eat. So, I covered the unbaked soufflés with plastic wrap, popped them in the fridge, and was prepared to hope for the best.
1. A 2-3 hour rest in the fridge is not the end of the world. I baked two soufflés when we got home (just in case they were completely hosed in the am) and they seemed to rise fine. Of course, after baking and cooling to room temperature, they went back in the fridge. The two soufflés I baked Friday morning, while still tasty, did not rise as much. Science!
2. I love cumin, so I loved the cumin flavor in these souffles.
3. My muenster was not fancy, French muenster, but normal, everyday, run-of-the-mill muenster. This is one of the reasons I didn’t feel too bad about not baking . . . → Read More: FFwD: Muenster Cheese Soufflés
Ratatouille is one of those recipes that I’ve been making for years. I used to make it all the time in grad school, fairly often when I lived in California, and still make a pot every so often now. And one of my favorite times of year to make ratatouille is fall. Sure, you’ll probably need to used canned (or tetra-pak) tomatoes, but who really wants to simmer vegetables on the stove top for an hour in summer anyway (not me!)? Plus, in fall, a big bowl of vegetable stew is exactly what a person wants – especially when you have discovered the best possible ratatouille recipe, which this is!
Another plus to making a big pot of this is everything you can do with the leftovers (if you have any) — I recently slathered ratatouille on a piece of what pita bread, topped it with some smoked mozzarella, and gave it a few minutes in the toaster oven for a delicious pizza-for-one kind of meal.
Another idea? Take your ratatouille and poach some eggs on top of the simmering stew – completely out of this world. That’s one you don’t . . . → Read More: A Recipe for Fall Happiness: Ratatouille
Kale, like brussels sprouts, fish sauce, and swiss chard, is an ingredient that I discovered that I liked later rather than sooner. I don’t even think I started with the now ubiquitous kale chips — I think it was maybe braised kale at a restaurant, and only about three years ago.
Did you know October 2nd is (possibly) National Kale Day? I think that it’s not quite an official thing yet, so let’s all try to make it happen! Until then, I’m just going to pretend that Wednesday IS National Kale Day and celebrate with this kale post.
This casserole is hearty and comforting, just want you want on a cold, windy day that we’ve been having a lot of here in Portland lately. jwa thought it needed a bit more spice, but I thought it worked nicely just as is – creamy, a little bacony-y, and of course, kale-y. People who think it needs some extra spicy heat can always add their own hot sauce.
This would also be extremely easy to make vegetarian — just omit the chicken and bacon. But then, you probably could have figured that out on . . . → Read More: National Kale Day: Chicken Kale Pasta (Casserole) with Apple & Bacon
This week’s French Fridays with Dorie is a very Fall recipe – Rice Pudding with Caramel Apples. Like so many of the French Fridays recipes, I made a half recipe here and that worked quite well for two fairly generous portions.
Here’s the thing though – while I loved the rice pudding (Oh! and I added 1/ tsp powdered ginger) and used my new IFBC vanilla, I was not super-super in love with the caramel apples. My caramel sauce actually seemed perfect until I added the apple cider. Then, it looked way too liquid-y. And yeah, I remembered to halve that part. So, I’m not quite sure what my problem was or what I did. It still tasted good, though.
I will probably make this pudding again (and jwa really liked it). Although, I think next time, I’ll just start cooking the arborio rice right in the milk — especially since I used 2%. It seems like it might have benefited from a little extra starchy creaminess if there’s a bit less fat.
Here’s a link to Dorie’s recipe at Epicurious. Give it a try and see what you think! . . . → Read More: FFwD: Rice Pudding with Caramel Apples