Autmunal Dining is so comforting and cozy, it makes you just want to hunker down and stay in for some tasty soups and stews. Here are some of our favorites to keep you cozy all Autumn long!
Golden Stew of Pumpkin, Cabbage, and Turmeric with Riso (from Potager by Georgeanne Brennan)
Here's an excerpt from the author: "Baking the pumpkin in olive oil and herbs before combining it with the other ingredients gives this stew an added dimension of flavor."
Just as Autumn gives us another dimension of color in our lives with it's changing temperatures, leaves turning and falling from the trees, and lightness fading into darkness...
1/2 Pumpkin, 1/4 Hubbard Squash, or 1 Sweetmeat Squash
3 Tablespoons Olive oil
1 Tablespoon ground Cumin
1 teaspoon ground Turmeric
2 Tablespoons dried Marjoram
1/4 cup water
2 Tablespoons Butter
1 Large Leek, including some tender green, chopped
4 cups Chicken Stock (we like Organic)
1/2 large head Cabbage, cut lengthwise into 1/4 inch thick slices
1/4 cup dry Sherry or dry White Wine
1/2 cup cooked Riso or pasta or White Rice
1 Tablespoon chopped fresh Chives for garnish
1 Tablespoon chopped fresh Tarragon for garnish
Preheat oven to 350 degrees farenheit. Cut the pumpkin or other winter squash into 2-inch squares. You should have about 5-6 cups cut up. Leave the skin intact because it is much easier to remove once the squash is baked. Put the squash pieces in a single layer on a baking sheet, sprinkle with olive oil, cumin, turmeric and marjoram. Bake in preheated oven until tender, about an hour. Add the water only if the pieces seem to be in danger of sticking or burning.
Meanwhile, in a saucepan large enough to hold the stew eventually, melt the butter over medium heat and saute the leek for 2 or 3 minutes. Add the chicken broth and cabbage. Simmer until the cabbage is tender, about 10 minutes. Set aside.
When the squash is done, remove the pieces from the baking sheet and cool slightly. Add the sherry or white wine to the baking dish and cook over medium heat to deglaze the pan and scrape up any bits stuck to the bottom of the pan. Add the resulting juices to the chicken stock mixture.
Peel the squash. In a blender or food processor, puree the squash with 1/2 cup of the chicken stock mixture. Repeat the process with the remaining squash. Add the pureed squash to the stock mixture and bring to a boil. Reduce the heat to medium-low and add the cooked Riso or rice. Simmer for 2 to 3 minutes.
Serve the stew sprinkled with the garnish of fresh herbs.
Next up is a delightful and warm Soup!
Chicken Barley Soup (from Susan Branch's Heart of the Home)
She says, "Truly the magical elixir ~ the well-known cure for the common cold"
Homemade Chicken Stock (or my favorite in a pinch Organic)
2 Tablespoons Butter
1 large onion, chopped
2 cups Barley, rinsed
3 carrots, sliced
3 stalks celery, sliced
1 cup parsley, minced
salt an pepper to taste
chicken meat, chopped
Parmesean Cheese (optional for garnish)
Reheat or heat stock to boiling. Melt the butter in a stockpot, add onion and slow-cook until soft and golden. Rinse Barley and pick over for rocks. When stock is boiling add barley and simmer till the barley is almost cooked througha nd soft. Add slow-cooked onions, carrot, celery and parsley. Cook until carrots are just tender. Add salt and pepper to taste and the chopped chicken. Heat through and serve. The amount of vegetables and chicken can be altered depending on how much broth you have on hand. You could also substitute potatoes for the barley and just add them at the same time as the other vegetables. Enjoy!
I also wanted to include our recent Bread Baking recipe as it was quite an accomplishment for two of the Sweetness Gang :)
Happy Autumn and please let me know if you try any of these cozy recipes with your families! Many blessings and thanks so much for stopping by today!
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