chili, Easy, fall, soup, sweet potatoes, Uncategorized, winter

Sweet Potato Chili

Tyler and I have been down ALL week with a terrible nasty cold and I have not had it in me to cook at all. However, after a couple of days of various take out, I NEEDED something homemade. But easy to make.

This chili was perfect for my sick, tired body because it was warm and homemade and so easy. I pretty much threw everything in a pot and let it simmer until everything was soft. And that was it!

Use

You will need:

  1. 1 medium sweet potato, peeled and diced
  2. 1/2 yellow onion, diced
  3. 1/2 C frozen corn
  4. 1 tsp garlic powder
  5. 2 Tbls chili powder
  6. 1/2 tsp cumin
  7. Salt and pepper to flavor
  8. 1 1/2 C chicken broth
  9. 15 oz can black beans
  10. 8 oz tomato sauce
  11. 6 oz tomato paste
  12. 4 tsp lime juice
  13. *optional: crushed red pepper for spice

Stir everything into a large pot on stove top. Heat on medium-high heat, stirring occasionally until soup boils. Then cover and lower heat to medium-low. Let simmer for an hour, or until potatoes are soft, stirring occasionally so that the chili doesn’t burn to bottom of pan.

Serve with cheese, sour cream, avocado, chips, and/or cilantro and enjoy!

 

 

adventure, chowder, corn, Crockpot, Dinner, fall, Potatoes, soup

Corn Chowder

I don’t know if I’ve gone into this yet. I might have, but here I go again.

I LOVE soup. I love love love love love love it. Every year, I can’t wait until it gets cold again so that I can make lots and lots of soup. Of course, warm weather doesn’t stop me from whipping up a soup from time to time, but nothing beats hot soup on a cold day. And we are in soup weather once more. Happy day!

This soup is a new find this year, one of my golden Pinterest recipes. This corn chowder recipe comes from Recipe Lion (photo credit) and is originally a crock pot recipe, but works just as well on the stove top. I tweaked mine some according to my taste preferences and what I had on hand, but I cannot sing this soup’s praises enough. Neither can my husband. This soup easily surpassed my Creamy Tomato Basil Soup as his new favorite. It is so delicious.

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You will need:

  • 3 diced bacon slices
  • 1/4  chopped onion
  • 2 cups water
  • 2 chicken boullion cubes
  • 2 cups chopped potatoes
  • 2 cans creamed corn
  • 1 can corn, drained
  • 1/2 cup margarine
  • 1 tsp season salt
  • 1 tsp black pepper
  • 1 tsp garlic
  • 2 tsp parsley
  • 2 C milk

Fry bacon and onion together until onion is soft and bacon is crispy. Add water, bouillion, potatoes, creamed corn, corn, spices, and margarine. Boil over medium heat until potatoes are soft. Stir in milk. If too thick, add more milk until you reach the desired consistency.

fall, pumpkin, seeds, snack

Pumpkin Seeds

I’ll admit, I get a lot of food inspiration and recipes from Pinterest, maybe more than my library of cookbooks. However, the one recipe I turn to my father for, year after year, is pumpkin seeds.

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Dad has this down to a science almost. When my siblings and I were kids, he never carved a pumpkin with the rest of us. Instead, he spent the evening separating the pumpkin seeds from the pumpkin glop we gutted from our pumpkins, and then produced spectacular batches of roasted seeds. Every year was an experiment to create a better batch than last year’s. Pumpkin seeds are maybe my favorite part of carving pumpkins.

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Throwing it back to junior year in high school Halloween with siblings…We’re such babies!

This year, Tyler and I carved our pumpkins, then I dug out the seeds and once again, texted my dad for his pumpkin seed secrets. And now, I’ll share them.

You will need:

  • Clean pumpkin seeds
  • Water
  • Salt
  • Melted butter
  • Worcestershire sauce
  • Season salt

Boil pumpkin seeds in salt water, enough to cover the seeds (although seeds will float). Boil for 5-10 minutes over medium heat.

Strain seeds. Pour seeds into bowl and coat generously in melted butter, Worcestershire sauce, and season salt. Spread onto a baking sheet into a thin layer. Depending on how many seeds you have, you may need to use an additional baking sheet.

Bake for an hour and a half or two hours on 200 degrees. Stir every twenty minutes. Seeds are done when golden brown and slightly crispy.

crust, Desserts, Easy, fall, pie

Grandma’s Easy Pie Crust

My mom raised me on homemade pie crust. I didn’t even know you could buy pre-made ones from the store until I left home two and a half years ago. While store crusts are time savers, the extra minutes needed to put together a homemade crust are worth it to me. Especially when a pie crust is so much easier than you think!

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You will need:

  • 1 C shortening
  • 2 C flour
  • 1/2 tsp salt
  • 1/2 cup ice water

Mix together the shortening, flour, and salt. Then gently mix in the ice water. The less you deal with it, the better. Roll out onto a floured surface until about a quarter inch thick.

Makes two 9″ pie crusts.

Photo Credit: The Joyful Pantry. They have a fantastic dairy-free pie crust, if that’s something you’re interested in. Check them out!

Desserts, fall, pie, pumpkin

Pumpkin Pie

Fall is here! We are in full autumn swing and I COULDN’T be happier. Fall is my absolute hands-down very favorite time of year, and part of that is the food. I’ve been cooking and baking every minute I can, between word and school and tutoring and volunteering and cleaning and visiting family and…you get the idea. Fall is also a very busy time.

But I’m so excited to have a little bit of time today and share some great recipes!

I start with pumpkin pie, the icon dessert from now until Christmas.

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You know, my family didn’t really do pumpkin pie. Some of them liked it alright, but no one LOVED it like I did. And so, I had never made a pumpkin pie until last fall, after I had been living away from home for a little over a year. I went ALL out for it, too – homemade crust, whipped cream, and using a real pumpkin, even. Let me tell you, homemade pumpkin pie beats store bought! (doesn’t homemade always, though?)

But using a pie pumpkin to make pie requires a real time commitment. Saturday evening, Tyler requested pumpkin pie on a whim, and I did not feel like dedicating my whole evening to the pie, so I turned to this pumpkin pie recipe that I found on the back of Western Family Pumpkin Puree can. Tried and true, this pie is everything a pumpkin pie should be.

You will need:

  • 2 eggs
  • 13.5 oz pumpkin puree (not pumpkin pie filling)
  • 3/4 C sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 can evaporated milk*
  • 1 pie shell (try my grandma’s homemade pie crust recipe here)

*I used 12 oz of 2% milk, which worked just great

Mix all together and pour into an unbaked pie shell. Bake 15 mins on 425 degrees, then reduce heat to 350 and bake for an additional 45 minutes.

Let cool and serve with whipped cream, of course!

fall, soup, tomato

Creamy Tomato Basil Soup

I think fall arrived in Logan today. It was cool and cloudy, rained a little, and I saw leaves falling. I’m so excited! Fall is my season.

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One great thing about fall is the FOOD. Like SOUP. I LOVE soup. This is one of my favorites.

You will need:

  • A few stalks of celery
  • Handful of baby carrots
  • 1/2 an onion
  • 1 can diced or crushed tomatoes
  • 1 small can of tomatoes
  • 4 cups chicken broth
  • 1 Tbls oregano
  • 1 Tbls basil
  • 1 Tbls sage
  • Salt and pepper to taste
  • 1 cup milk
  • 1 cup frozen corn
  • Parmesan cheese to taste

For the roux:

  • 1/2 cup butter
  • 1/4 cup flour

Dice and saute celery, carrots, and onions in olive oil until soft. The smaller diced they are, the better. Add tomatoes, tomato sauce, chicken broth, and spices and let simmer.

While soup simmers, prepare a roux from the butter and flour and whisk until smooth. Stir in 1 cup of hit soup until well combined. Then add to soup and stir until smooth.

Add the milk, corn, and Parmesan cheese. Let simmer for about 10 minutes before serving.

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