Thanksgiving was yesterday, but Calin and I celebrated with his family, which this year meant that I didn’t cook anything. I showed up in my apron and looked busy staying out of the kitchen while everyone else did the hard work. We did bring cream cheese and some of my pepper jelly as appetizers for the chefs and onlookers, which I suppose counts for something…
Don’t worry – we are doing my family’s Thanksgiving on Sunday, so I’ll have loads of things for you next week. But since I didn’t do any of my own chefing, I don’t have a real Thanksgiving post for you today. But I don’t want to leave you with nothing to read on this beautiful no-work Friday, with your full tummies and relaxing souls, so here’s another episode of Pumpkin Love.
Continuing my fall obsession with pumpkin, I found this fantastic recipe for pumpkin chili. This is perfect because 1) chili is the easiest, tastiest soup I know, and I make lots of it in cold weather, and 2) it has pumpkin in it, which makes it feel even more seasonal. I wasn’t 100% sure how the flavors would work out, since I don’t usually combine pumpkin with savory things (other than ravioli, which I haven’t made but I really want to), but love of pumpkin and love of chili combined to make this something I just had to try.
Unfortunately, the weekend didn’t quite go as planned, and I didn’t have an evening where we would actually be home to eat chili! So I decided to make it as an all-day crockpot extravaganza and have a week night dinner instead. This, of course, meant that I had to modify the original recipe, because it was designed for real cooking rather than slow cooking. (more…)
Lasagna is one of our favorite fall-back recipes, because it always makes an amazing amount of leftovers. It is time consuming, because layering does take a while and it has to cook for 45 minutes or so, so it’s not a last minute meal, but it’s worth the effort when you have the time.
We make ours with spinach, sweet Italian turkey sausage (I don’t like the spicy kind), mozzarella cheese, and a little bit of some other cheese to add extra flavor. We use whatever pasta sauce we have in the house. I always drain as much of the grease out of the meat as possible, and use as much spinach as possible, to make this as healthy as possible. If you added more veggies, you could even use fewer layers of pasta and it would be even better. (Calin doesn’t like vegetables, so we don’t do this often. I did try it with one layer of thin slices of zucchini once, and you could barely taste it, but I felt healthier just knowing it was there.