Harvest Chili

Chicken-apple sausage pairs with the tangy-sweet cooked apples.

SERVES 8

INGREDIENTS
2 T olive oil
1 1/2 lb. cooked chicken-apple sausages, cut into 1in. pieces
2 large red onion, chopped
3 cloves garlic, minced
1 large butternut squash, peeled, seeded, and cut into 3/4in chunks (about 6 cups)
2 t chili powder
1/8 t cayenne pepper
3 c chicken broth
3 medium Granny Smith apples, peeled, cored, and cut into 3/4in chunks
1 16oz can pinto beans, rinsed, drained, and slightly mashed
1 T snipped fresh sage or tiny sage leaves

In a large Dutch oven, heat 1 T oil over medium-high. Add sausages and cook 5-6 minutes, until browned, stir occasionally. Remove with a slotted spoon.

In same pan, cook onions and garlic 2-3 minutes, until tender. Add squash, cook 5 minutes. Stir in chili powder, 1/4 t salt, and cayenne. Cook 1 minute. Return sausage to pan. Add broth, bring to a boil, then reduce heat. Simmer, covered, for 8 minutes.

Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apples 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer 3 to 4 minutes, until apples are tender. Top with sage.

Did You Know?: Storing Potatoes and Onions

I learned this storage secret from Martha Stewart:

"Onions and potatoes should be stored in cool, dry spots, but never together. Onions emit a gas that causes potatoes to spoil more rapidly. Place the vegetables in separate bins- never use plastic bags- and keep them in a well-ventilated area."

Asparagus Soup

This soup is so creamy- a total comfort food. It has nice rich flavors and pairs with anything. I just love asparagus so this is an easy choice for me.

SERVES 6

INGREDIENTS
1/2 c onions, diced
3 T butter
1/4 t white pepper
2 lbs. asparagus, cleaned, trimmed, and sliced to 1/2 inch pices*
1/2 c slided Yukon gold potato
2 1/2 - 3 c chicken stock
3/4 c half and half
sea salt to taste
1 T sliced chives
3 T grated cheese

In a thick bottom soup pot, melt the butter and cook the onions and white pepper about 2 minutes. Do not brown.

Add the stock, asparagus and potato and cook until very soft. Transfer to a food processor and puree the mixture until it becomes a smooth paste. Return to pot.

Add the half and half, bring to a simmer and then add salt to taste. Serve immediately in warm bowls garnished with the chives and cheese.

*Peeling asparagus makes them very sweet

Butternut Squash Soup

We made this soup for a Sunday night dinner with friends. It was a nice blend of creamy, savory, sweet, and just the tiniest hint of tart. The addition of apple to the soup breaks the heavy cream and pairs with the cinnamon and nutmeg. 

We served this with with a toasted baguette, garlic mashed potatoes, roasted asparagus, and an apple crisp for dessert. 

SERVES 4

INGREDIENTS
1/2 T unsalted butter 

1/2 white onion (roughly chopped)

2 1/2 c butternut squash (peeled, seeded and diced into 1-inch pieces)

2 c sweet potatoes (peeled and diced into 1-inch pieces)

21/2 c chicken stock (additional water if needed)

1/2 t salt

1/2 tart (yet-sweet apple like Honeycrisp/Pink Lady, cored, peeled and diced into ½-inch pieces)

1 T honey

1/4 t ground cinnamon

1/8 t ground nutmeg

1/3 c heavy cream

DIRECTIONS
1. Melt butter in a large pot. Add onions and cook over medium heat until soft and translucent. 

2. Add butternut squash, sweet potatoes, chicken stock, salt, and pepper to the pot. Turn heat to high and bring to a boil. Reduce heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off heat. Add diced apple to the pot and puree soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour blended soup into a clean pot.)

3. Add honey, cinnamon, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust seasonings if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat. 

Fudgey Avocado Brownies

These brownies were extremely rich and creamy. I served them immediately with coconut gelato and everyone loved them. You can't taste the avocado at all- only the rich chocolaty goodness.

INGREDIENTS
1 large ripe avocado, mashed very well
1/4 c unsalted butter, melted
1 large egg
1/3 c sugar
1/3 c brown sugar
2 T water
2 t vanilla extract
3/4 c unsweetened dark cocoa powder
1/4 c flour
1 c chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mash the flesh of the avocado until very smooth with as few chunks as possible. Add the melted butter, egg, sugars, water, and vanilla. Mix ingredients until well combined and smooth. Add the cocoa powder and mix until all large lumps of cocoa and avocado are gone. Small lumps are inevitable but the better everything is mixed, the fudgier the brownies will turn out. Mix in flour and chocolate chips until just combined.

Grease an 8x8 baking dish and spread batter evenly across the pan. Make sure to smooth the top of the batter with a spoon as it does not flatten out while baking. Whatever shape it enters the oven will be just how it looks when it comes out (my first batch was a lumpy mess).

Bake for 35 minutes. Using a toothpick to test if the brownies are finished will not work- they are so moist the toothpick will always come out crumbly. Just trust me, 35 minutes is enough. Once baked, allow the brownies 30 minutes to cool completely before cutting. I recommend storing them in the refrigerator where they will keep for up to two weeks.

Chewy Oatmeal Chip Cookies with Cranberries

MAKES 3 DOZEN COOKIES

INGREDIENTS
1 c unsalted butter, softened
1 c packed light brown sugar
1/2 c white sugar
2 eggs
2 t vanilla extract
1 1/4 c all-purpose flour
1/2 t baking soda
1/2 t salt
3 c quick oats
1 c chocolate chips
3/4 c dried cranberries

Preheat oven to 325.

In a large bowl, cream together butter, brown sugar, and white sugar on a high speed for 3 minutes. Beat in one egg at a time then add vanilla extract. Combine the flour, baking soda, and salt, and slowly add into the creamed mixture until just blended. Mix in the quick oats, chocolate chips, and cranberries.

Drop 2 T spoonfuls onto an ungreased cookie sheet. Bake for 12 minutes.

Homemade Curry Ketchup with Sweet Potato Fries

It may seem a little labor intensive, but its so worth it. This ketchup was fresh, flavorful, and amazing with sweet potato fries. It only took about 45 minutes total and made almost 3 cups of ketchup! We also used it on a burger with a lean beef patty, tomato, onion, sharp cheddar, and lettuce on a kaiser roll. Don't forget the pickle on the side.

Curry Ketchup

MAKES 3 CUPS

INGREDIENTS

2 T olive oil

1 medium white onion, chopped

1 clove garlic, minced

5 t tomato paste

1 t salt

1 T ground yellow curry

1 t ground mustard

1/2 t smokey paprika

1/8 t ground cloves

1/4 t ground allspice

1/2 t crushed red pepper flakes

1 28oz can crushed tomatoes with juice

1/2 c brown sugar

1/2 c apple cider vinegar

Place oil in a medium saucepan, over medium heat. Sauté onions until they are transparent, tender, and begin to brown. Add the garlic and cook for about 1 minute. Add the tomato paste, salt, and all of the spices to the pan. Stir until the tomato paste is evenly distributed and the spices are fragrant, about 1 minute. Add brown sugar, vinegar, and crushed tomatoes. Stir to combine. 

Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally. 

Remove pan from heat and use an immersion blender to blend the chunky ketchup until smooth. If you don't have an immersion blender, you can carefully blend the warm ketchup in a regular blender. Just be sure to leave the blender lid slightly ajar so the warm contents don't burst the top off. After blending, strain ketchup through a fine mesh strainer. This will remove any unwanted seeds or thickness. 

Store ketchup in an airtight container in the refrigerator for up to a month. 

Sweet Potato Fries

SERVES 2-3

INGREDIENTS

2 sweet potatoes, peeled and cut into fries (1 cm diameter or slightly thicker)

2 T olive oil

1 t garlic powder

salt and pepper

In a large bowl, toss sweet potato fries with olive oil and spices to coat the fries evenly. Preheat the oven to 400 degrees. Spread sweet potatoes in a single layer on a baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5-10 minutes before serving. 

Creamy Artichoke and Mushroom Crostinis

These tasty crostinis were too good to eat in the traditional size that comes from a sliced baguette. We ate them on big slices of sourdough and it was great.

If you have any of the artichoke cream cheese mixture leftover, it would be great mixed into your scrambled eggs in the morning.

Creamy Artichoke and Mushroom Crostinis

INGREDIENTS
Baby portabella mushrooms, sliced
butter
salt
Artichoke Cream Cheese
French baguette, sliced

Preheat oven to 450 degrees. Spread a thick layer of Artichoke Cream Cheese on baguette slices and place slices on baking sheet. Bake for 3-5 minutes or until toasted and Artichoke Cream Cheese looks melted. Meanwhile, sauté mushrooms in butter for about 6 minutes and salt to taste. Top the toasted crostinis with the mushrooms and serve immediately.

Artichoke Cream Cheese

MAKES ABOUT 1 1/2 CUPS

INGREDIENTS
1 brick cream cheese, softened
8 pieces of marinated artichoke heart, including leaves, diced
1 t thyme
1 t tarragon
1 t garlic powder
chives to taste

Mix all ingredients together. Store in an airtight container for up to one week.

Tomato Basil Bisque From Scratch

We made our soup to eat with grown up grilled cheese sandwiches. It was so savory and fresh. Will definitely make it again.

SERVES 4

INGREDIENTS
4 Roma tomatoes, seeded and diced
4 c tomato juice
14 leaves fresh basil
1 c heavy cream
1/2 c butter
salt and pepper to taste

Simmer diced tomatoes and tomato juice in a stock pot for 30 minutes. Puree the mixture with basil leaves and return to pot.

Over medium heat, stir in cream and butter. Heat, stirring until butter is melted. Do not boil.



Pro Tip:
When using a blender and hot liquids, the pressure from the steam and heat can make the top blow off the blender. I suggest using a dish cloth and leaving a small crack for the steam to escape. If your blender has a removable center cover, its fine to just lift that up a bit instead of the entire top.

Smooth Applesauce Using a Chinois

My family has always made enormous amounts of applesauce each fall. We freeze most of it to save for a time when we aren't lucky enough to have lots of tart Michigan apples readily available.

We like smooth applesauce so we've always used a chinois to achieve this. Never used one before? This is what it looks like.

They cost between $30 and $50 and last forever. The conical strainer is especially useful for applesauce because you don't have to peel the apples- everything that isn't perfect, smooth applesauce stays in the strainer. 

Smooth Applesauce

MAKES ABOUT 3 PINTS

INGREDIENTS

Approximately 30 mixed apples (I like Fuji, McIntosh, Jonamac, and Ida Red)

3/4 c water

Cinnamon, cloves, nutmeg, and sugar to taste

Wash, core, and remove stems from apples. In a large soup pot, boil water, add all of the apples, and boil with the lid on until apples are soft and mushy, approximately 30 minutes. Stir occasionally. 

When the apples are cooked, add two cups at a time to the chinois and use the pestel to strain out the sauce from the apple skins. Remove the skins periodically as they begin to build up on the pestel. 

Strained applesauce will be pink and tart. Add all spices and sugar desired. I usually use a 2 T cinnamon, 1 t cloves, 1 t nutmeg, and 1/2 c sugar.  

Perfect Texture Chocolate Chip Cookies

I was on a mission to find the perfect chocolate chip cookies- crispy on the outside and gooey on the inside. After reading this article about trouble shooting your cookies, I think I have finally found a good one. 

MAKES 2 DOZEN COOKIES

INGREDIENTS

8 oz butter, at room temperature

1 1/2 c brown sugar

1/2 c white sugar

2 large eggs, at room temperature

1 T vanilla extract

2 1/2 c flour

1 t baking soda

1/2 t salt

2 c chocolate chips

Preheat oven to 350 degrees. Beat butter with an electric mixer until creamy. Add the sugar and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well. 

Whist together dry ingredients. Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips.

Use a 1 T cookie scoop. Bake for 10-12 minutes.

I found that I needed to add a little more salt and some water to this recipe to get the cookies just right. Make sure to do a test batch of two cookies first to make sure everything is looking good.

(Almost Clean) Vegan Oatmeal Cookies

Lately I've been interested in a clean diet. The most basic rule is to cut out anything white- refined sugar and flour, for example. This can be difficult to do when you love baked goods as much as I do.

I wanted to make clean cookies, but couldn't resist adding chocolate chips, hence the "(Almost Clean)" in the title.

MAKES ABOUT 30 COOKIES

INGREDIENTS
3 c uncooked rolled oats
1 1/2 c whole wheat flour
1/2 t cinnamon
1/2 t baking soda
1/2 t salt
3/4 c maple syrup
1/2 c canola oil
1/2 t vanilla extract
2 T ground flaxseed
1 c applesauce or 1 medium banana
3/4 c cranberries (optional)
3/4 c dark chocolate chips (this was my cheater ingredient)

Preheat the oven to 375 degrees. Mix all ingredients in a large bowl (make sure banana is mixed in well and that there are no chunks). Place rounded spoonfuls of dough onto a cookie sheet and bake for 12 minutes. Remove from the oven and let cool for 5 minutes before enjoying.