Autumn Pumpkin Chowder
3 - 4 tablespoons butter
1 large onion, chopped
1 large tomato, seeded, skinned & chopped
1 tablespoon tamari sauce
1½ tablespoons celery, finely minced
4 cups rich chicken stock or golden vegetable stock
4 cups fresh or canned pumpkin purée
1 tablespoon maple syrup
½ teaspoon nutmeg
¼ teaspoon cinnamon
1 cup potatoes, diced and cooked
1 cup carrots, diced and cooked
1 cup sweet potatoes, diced and cooked
3 ears corn, kernels scraped from cob
1 bunch broccoli, tops cut into small florets, steamed until tender-crisp
1 cup shredded cheddar cheese
¼ - ½ cup heavy cream, plain yogurt or sour cream
Salt and freshly ground black pepper
In skillet, melt butter over medium low heat. Add onion and sauté slowly until almost limp, but not brown, about 6 -7 minutes. Add tamari sauce, celery and tomato. Cook, stirring often, until the tomato’s juice has evaporated, about 5 minutes.
Transfer sautéed mixture to soup pot. Deglaze skillet with ¼ cup stock and add to pot.
Pour remaining stock into pot. Add pumpkin purée, maple syrup, nutmeg and cinnamon. Slowly heat to simmer, stirring often.
Add in potatoes, carrots, sweet potatoes and corn. Stir and heat through.
With immersion blender, blend mixture in pot until one quarter of it is puréed and soup base thickens.
Gently stir in broccoli florets.
Simmer soup over low heat, stirring occasionally until broccoli is just heated through and flavors have blended. Add cheese and stir until melted into soup base.
Remove from heat. Slowly add cream, yogurt or sour cream to desired consistency. Season to taste with salt and pepper 🎃
From Molly’s Kitchen
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Day After Thanksgiving Turkey Soup
For the stock:
1 turkey carcass from roasted bird + neck
bones + giblets + wings with meat
removed
3 halved cloves of garlic
1 halved large yellow onion, skin removed
1 halved rib celery + leafy top
2 quartered large carrots
2 bay leaves
Place turkey carcass, neck bones, giblets, wings, garlic, onion, celery, carrots and bay leaves in large pot. Cover with cold water, bring to boil, then lower heat and simmer 3 to 4 hours, until remaining meat falls off bones.
Strain stock through fine sieve into clean soup pot. Discard bones, vegetables and bay leaves. Reserve any remaining meat for the soup.
Bring stock back to simmer, skimming fat and foam from stock occasionally. There should be about 6 cups of stock. If less, add canned stock from pantry to make up missing volume.
For the soup:
4 tablespoons butter
1 cup diced onions
1 cup diced celery
2 cups diced carrots
1½ cups diced potatoes
½ teaspoon dried parsley
½ teaspoon dried basil
¼ teaspoon poultry seasoning
4 ounces canned tomato paste
3 cups roasted turkey meat (dark and/or white), cut
into bite size pieces
1 cup uncooked small dry pasta (pastina) –
ditalini, star (stelline), orzo, or alphabet
¼ cup grated Locatelli Pecorino Romano cheese
Salt and pepper to taste
In large pot, melt butter. Add all vegetables and cook until just tender. Turn off heat. Add parsley, basil and poultry seasoning. Stir until blended.
Add vegetable mixture to simmering stock. Spoon in tomato paste. Add turkey and pasta, stirring constantly so pasta does not stick together. When pasta is cooked, add cheese and stir until dissolved. Season with salt and pepper to taste🥣
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Sockpuppet
Santa Fe Green Chile Stew
This dish is a staple of a number of other favorite creations of Southwestern cuisine: stuffed sopapillas, huevos rancheros, enchiladas, burritos, chile rellenos, or as a stand-alone dish for chilly Autumn nights before a warm fire. The green chiles will keep colds and flu away! 🤧🤒🚫
Smoky Caribe half tbs)
Chipotle (hot! ¼ tsp)
Ground Cumin (1 Tbs per can)
ancho chile or New Mexican red or green (mild) (whole Tbs)
3 27-oz cans green chile
2 large garlic cloves
I large onion
2 boneless chicken breast (4 is better)
chicken broth
Chop up garlic. Set aside.
Chop onion
Heat up pot with olive oil in it.
Test for heat readiness with onion for sizzle.
Pour in onion. Stir to distribute in pot.
Look for beginning browning.
Add garlic. Stir briefly.
Quickly add the chicken. Brown chicken 2 minutes each side.
Then add chopped green chile. (I use three 27-oz cans of Hatch whole green chiles.)
Pour in chicken broth. Barely cover green chile to top of it.
Keep on high heat to boil.
Add spices.
Let come to boil.
Then simmer for 45 minutes.
Remove chicken after 45 minutes.
Turn off heat.
Voila! Green Chile!!
Serve as a stand-alone tasty, spicy stew over black beans (whole, not refrieds), the chicken, add a touch of honey, sprinkle with grated cheese (Jack and cheddar), serve with warm white or blue corn tortillas (I don’t think I’ve seen blue corn tortillas here in TN).
Freeze the excess chile for use in other Southwestern dishes. 😋🤗 This recipe makes a lot of green chile stew🌶
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Molly Bloom
Glazed Pumpkin Cookies
½ cup butter 3 teaspoons baking powder
1½ cups brown sugar, packed 1 teaspoon salt
2 eggs 1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin ½ teaspoon ground allspice
1 teaspoon vanilla ¼ teaspoon ground ginger
2½ cups all-purpose flour 1 cup chopped walnuts or pecans
Cream butter and sugar until well blended. Beat in eggs and pumpkin until light
and fluffy. Stir in vanilla.
In separate bowl, whisk together flour, baking powder, salt and spices. Stir by
batches into creamed mixture to form soft dough. Add nuts.
Drop by rounded teaspoons onto greased cookie sheet, about 2 inches apart.
Bake at 375° for 12 to 15 minutes.
Remove while hot and place on wire rack.
Cool slightly. Drizzle glaze over cookies while still warm.
For glaze: Stir together 1¼ cups unsifted powdered sugar, 2 tablespoons softened
butter, 1 teaspoon cinnamon and ¼ teaspoon allspice. Blend in 3 tablespoons mashed
pumpkin until smooth.🍘
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Salem Hermits
¾ cup butter ½ teaspoon ground cloves
1 cup brown sugar, packed ½ teaspoon baking soda
½ cup molasses ¼ teaspoon salt
3 eggs ¼ cup strong coffee
2 cups all-purpose flour ½ cup pecans
1 cup whole wheat flour ½ cup walnuts
1 teaspoon ground cinnamon ½ cup hazelnuts
½ teaspoon ground nutmeg ½ cup almonds
1 cup raisins
Cream butter, sugar and molasses until light and fluffy. Beat in eggs one at a time.
In another bowl, combine flours, spices, baking soda and salt.
Beat into butter mixture, alternately with the coffee. Stir in nuts and raisins.
Pour into lightly buttered 10-by-15 inch baking pan.
Bake at 350° for 20 minutes.
Cool. Cut into squares. 🫓 From Molly’s Kitchen
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*GHOST CHILI
1 ½ lbs chicken cutlet
¼ - ½ teaspoon Chef Paul Prudhomme’s Poultry Magic
½ teaspoon oregano
1 tablespoon oil
¾ cup onion, chopped
4 cloves garlic, minced
4 yellow tomatoes, seeded, skinned & chopped
2 green chili peppers (pablano or jalapeno for spicy), roasted, skinned & diced
I t oregano
1 (1 lb) can corn – white and yellow shoepeg or 4 ears fresh corn, stripped from cob
2 (14 oz) cans chicken stock
2 cups cooked white rice
1 can white cannelli beans
Fresh basil
Brown sugar
Cayenne pepper
Chili powder
1 (8 oz) container sour cream
Blue tortilla chips, black olives, shredded cheddar for garnish
Trim cutlets and rub with Poultry Magic and oregano. Heat oil in Dutch oven. Add chicken and saute until cooked through. Tear meat into shreds with spoon or fork.
Add onion, garlic, tomatoes, chiles, pepper, oregano, corn and stocks to pot. Heat to boiling. Reduce heat and simmer 20 minutes.
Add rice and ½ container sour cream. Add brown sugar, cayenne pepper, fresh basil, chili powder to taste. Stir in I can white cannellini beans. Simmer additional 5 minutes.
Serve in individual chili pots. Garnish with blue tortilla chips, black olives, shredded cheddar and sour cream.🌶
Autumn Gathering Trail Mix
2 cups raw, shelled, unsalted sunflower seeds
1 cup raw, shelled, unsalted pumpkin seeds
(pepitas)
1 cup roasted, shelled, unsalted peanuts
½ cup walnut halves
½ cup slivered almonds
½ cup dark raisins
½ cup golden raisins
½ cup dried cranberries
Combine all ingredients in large bowl. Mix well to
distribute seeds, nuts and fruits evenly. Serve in festive Dixie Cups (3 fluid oz each).🌰
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Strawbale
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