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August 2015 Moms
carleym93
member
Share Your Favorite Fall Recipe
carleym93
member
Got something you're dying to make this fall? Share it! I love fall. & food. Once I can figure out what LO is really allergic to (I re-introduced gluten; success!) I'm going to make these pumpkin chocolate chip pancakes.
Re: Share Your Favorite Fall Recipe
I just slice the squash in half, butter, S&P it and roast it for 45 minutes. While roasting, make a mirepoix in a large pot. Once the squash is done roasting, carefully take it out of the skin and add it to the mirepoix with 4 cups of chicken broth and thyme (I like to add nutmeg too). Heat up the soup just before boiling then blend all ingredients! It's super yummy and healthy!
Taco Soup: 2 pounds of ground beef, 2 cans of pinto beans, 2 cans of black beans, 2 cans of tomato sauce, 1 can of corn, 1 ranch packet.
Brown ground beef and add all ingredients together into the crock pot. Cook on low for 5-8 hours. DH loves taco soup, I make it every week once the weather cools off!
Pumpkin Curry Soup
2 cups Canned Pumpkin
4 Tbsp Butter
½ cup Onion, chopped
2 Cloves Garlic
4 cup Water
6 Chicken Bullion Cubes *see note below*
2 cup Half & Half
2-3 Chicken Breast, seasoned, baked and cubed
1 Bay Leaf
1½ tsp Curry
1 Pinch Nutmeg
¼ tsp Pepper
1½ tsp Salt
2-3 cup Cooked Rice **see note below**
In large sauce pan melt butter. Saute onion and garlic until tender.
Add everything else except the half and half and rice.
Reduce heat and simmer for 30 min.
Add rice and half & half at the end and heat through.
Add any additional seasonings if necessary (s&p, nutmeg, curry, etc.)
* If using large bullion cubes, only use 3. It should be the quantity to make 6 cups prepared
** If you use 3 cups rice when reheating left overs the consistency will be more like stew than soup but it still tastes great!
If you decide to make this, remember to keep tasting as you cook. One slip up and it will be ruined
Ingredients:
2 onions
2 stalks of celery
1 tablespoon of tyme
2 chicken breasts
1 teaspoon of red pepper flakes
2 garlic cloves
2 lbs of beef sausage (holmes)
onion powder
1/2 cup fresh parsley
1 and 1/2 - 2 lbs fresh shrimp or 31-50 count frozen shrimp
zatarans seasoned salt - add as needed
pepper to taste
1/2 - 1 cup of crab
1 package of andoulle sausage (holmes)
6-10 bay leaves
3 tablespoon of gumbo filet (I USE MAYBE ONE TABLESPOON, IF ANY. IT DEPENDS ON HOW THICK YOU WANT THE GUMBO. IF YOU ADD TOO MUCH, IT'S RUINED)
1-2 lbs of okra
1/2 jar of roux (kary's) (I DO NOT USE THAT MUCH - MORE LIKE 1/4 )
2 16 oz cans of stewed tomatoes
3 16 oz cans of chicken broth + chicken broth water you will make
olive oil
What you do:
Start boiling the chicken in a pot. Add seasoning salt, garlic powder and pepper. Strain water for stock
Add celery, bay leaves, onions, garlic, red pepper, thyme, sausage, parsley, seasoning salt, garlic powder, and onion powder and cook in a pan in oil until transluscent & sausage is done.
Fry okra in a separate frying pan with oil until slime is out.
Add broth from the chicken and the 3 cans of chicken broth to a large pot. Add the pan with the sausage to the pot with the broth and boil uncovered on high for 5 minutes. After 5 minutes, add tomatoes, okra, chicken (cut the chicken up into thin slices after it's boiled), and roux.
Let boil for 15 minutes uncovered on high. Continue tasting and adding seasoning salt and/or pepper for taste.
Reduce to medium boil for 3 hours with the cover of the pot cracked.
Reduce heat for 2 hours. Add shrimp and crab and let cook for 15 minutes.
Add gumbo filet at very end after the fire is off. Only add what you need. It will thicken the consistency of the gumbo. If you add too much, it will RUIN IT. Just add some in, taste, add more, taste, etc. When you get the flavor/consistency that you want, stop adding the filet.
1 lb ground turkey
1 can red kidney beans, drained
1 can black beans, drained
1 jar Trader Joe’s Corn Chili Tomato-less salsa
1 jar salsa
1 small can crushed tomatoes and chilies
1 envelope of chili seasoning
3 tsp concentrated tomato paste
¼ cup chicken broth
Brown the turkey in a pot and drain the excess fat. Add the remaining ingredients and simmer for 2-3 hours on low. Serve with shredded cheese and sour cream.
Prickly Pear Jelly (yup made from the fruit on the cactus!)
pick about a bucket full of prickly pears, use tongs because of the spines
clean the fruit in your sink, use rubber gloves and tongs again, submerge in water and scrub lightly with a dish scrubber (one you can toss when done, the spines will stick to it)
fill a large stock pot with the cleaned fruit, cut in half and cover with water, bring to a boil and then cover and simmer on low for about 2 hours
use a strainer bag to strain out the seeds and skin, then pour the juice into a container, can be frozen for later use
to make the jelly you will need a glass thermometer water bath canning pot, mason jars and a canning kit that includes a jar holder, jar tongs, etc
pour 5-6 cups of the juice into a stock pot, bring to a boil then reduce to a simmer and add 6 tablespoons of lemon juice and 2 packages of powder fruit pectin, bring back to a boil for 2-3 minutes then add in 7 cups of sugar. Bring back to a boil and boil at jelly stage for 10-12 minutes. Fill cleaned jars with jelly and leave 1/4" at top, put on the lids and place in boiling water bath 15-20 minutes. Remove and let sit on counter until cool.