It’s the first Tuesday in October! This year is going so fast, quarantines and lockdowns notwithstanding.
The three recipes I’ve chosen for this month are perfect for fall: they’re full of warm flavor, they’re great comfort foods, and everyone loves them.
1 1/2 c. sugar
1 c. canned pumpkin (you can use homemade pureed pumpkin, if you prefer)
1/2 c. vegetable oil
1/2 c. water
1 2/3 c. flour
1 t. baking soda
1 t. cinnamon
3/4 t. salt
1/2 t. baking powder
1/2 t. nutmeg
1/4 t. ground cloves
Optional: 1/2 c. each chopped nuts and/or raisins/dried cranberries
Preheat oven to 350 degrees and grease 9 x 5″ loaf pan.
In a medium mixing bowl, combine first five ingredients (through eggs); beat well. In a separate medium bowl, whisk remaining ingredients. Gradually add dry ingredients to wet ingredients and beat on medium speed until well-blended. Stir in optional ingredients, if desired.
Pour batter into loaf pan and bake for 70 minutes or until toothpick inserted in center of loaf comes out clean. Begin checking bread at 65 minutes.
Pasta Fagioli (with thanks to my mother)
1 T. olive oil
1 small onion, minced
1 carrot, diced
1 stalk celery, diced
1 clove garlic, minced
1 15-oz. can chopped tomatoes or tomato sauce
1/2 t. dried oregano
basil to taste
1 16-oz. can cannellini or white kidney beans
2 c. chicken broth (can use vegetable broth for vegetarian or vegan soup)
1 c. (or more) pasta, depending on how much pasta you like in your soup (I use elbows or ditalini)
Heat olive oil in a Dutch oven. When oil is hot, add onions, carrots, celery, and garlic. Cover and simmer gently for 5 minutes. Stir once or twice, adding about a tablespoon of water if vegetables are sticking, then cover pot and simmer 5 minutes more until vegetables are very tender (mixture at this point is like the consistency of mush).
Add can of tomato sauce or chopped tomatoes, dried oregano, and basil to taste. Simmer 5 minutes. Add black pepper to taste, white beans, and chicken or vegetable broth. If you’d like thicker soup, you can either use an immersion blender until some of the soup is pureed or simply mash some of the beans against the side of the pot. Simmer for ten minutes. Add pasta and simmer for 10 minutes.
6 boneless, skinless chicken breasts
1/2 c. butter
1 pkg. dry Italian salad dressing mix (I use Good Seasons)
1 can golden mushroom soup
1/2 c. white wine
4 oz. onion and chive cream cheese
cooked angel hair pasta
Grease a slow cooker. Place chicken on the bottom.
In a saucepan, melt butter. Add Italian dressing mix, soup, wine, and cream cheese. Stir well and pour over chicken.
Cook on low for 4-5 hours. Serve over cooked pasta.
If you have any recipes you’d like to share, please email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include them in a future post!
Until next time,