All posts tagged: autumn

Creamy Chicken Tortellini Soup

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Last week in a hunger for savory warmth, I roasted a chicken, but knowing the snow was coming, I pulled the remaining meat and stored it for making what may just be the finest use of leftover roast (or rotisserie) chicken. Frequently in the summer with the leftovers of roast chicken a lighter version of this soup can be found in my kitchen, but waking to snow and freezing cold, the heartier, creamier version is called for. I woke in mood to do little but read, tend and create, and as these first weeks of the new year are thus far deeply productive, I caved to my relaxation whim. Aside from keeping a warm fire going in the stove and tending the already started early cool season vegetable seedlings now taking up better than a third of the dining room table, there was no real must in the air.    And after some wandering in the cold quiet woods, a bit of reading and mild tending of business, I found myself in the kitchen to create. Outside the …

Winter Vegetable Salad

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Love though I do Halloween, Thanksgiving is a very close second. Every year the pattern repeats: up pre-dawn, shower and coffee, begin the feast by 7am. Pies and goodies prepped the night before mingle with timeworn cookbooks and flying utensils while the Macy’s parade plays on tv. We’ll eat in the early afternoon, if nothing goes awry. The menu is planned well in advance, always essentially the same, with or without turkey (we’re a ham family) and with an occasional swapping of a side, albeit scalloped potatoes, deviled eggs, and dressing are absolute mainstays. Post feast come naps and decorating the Christmas tree to the tune of E’s excitement and George Bailey finding out it really is a wonderful life. And while those traditions repeat annually, this year something new to celebrate our first Thanksgiving in our home. My poor little 50’s kitchen table I’ve had since college has sufficed as our dining table for a time now, but its scant four feet by just under three feet surface hardly cuts it especially for larger meals. Knowing we wanted something …

Persimmon Nut Bread

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Waking up late on a weekend morning, just in time to see the golden orange syrup of first light in autumn playing on the last of the turned leaves and the deep dark green of the pines, and I felt inspired to be outdoors. We winterized, cutting back my fruit trees and clearing the flower beds, trimming up outgrowth and splitting wood.         Autumn is shifting toward winter, first frost is coming, the light stays filtered in amber all day and the long shadows never dissipate from sunrise to dark. Inside, the smell of chicken broth from the all-day cooking of chicken and dumplings mingled with the smell of an apple pie baking. It’s cool season, when cooking becomes heavy and the savory smells of each meal permeate the air long after the food is devoured. And this is the season when an instinctual need to bake takes over. This year, inspired by some stunning persimmons, I opted to adapt a bread recipe of my granny’s with a recipe run once in the Times-Picayune. …

Vanilla Cranberry Pumpkinseeds

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Anyone who has known me for more than a day or two will likely be aware of two things: waste disgusts me and Halloween is the end all, be all greatest holiday of them all. Although, to be fair the latter is hardly opinion, it is fact.     And so, as we prepare costumes and travel plans and watch E run amuck in her amazing unicorn costume, a new recipe for those tired of the old standard roasted pumpkin seeds. With multiple pumpkins carved into Jack O’ Lanterns or roasted into homemade pumpkin pie, standard roasted seeds would’ve been running out of our ears. But this recipe, adapted from Wallflower Girl, plays the wholesomeness of roasted pumpkin seeds against the sweetness of honey and the tartness of dried cranberries. A delicious snack, it’s perfect for an overabundance of pumpkinseed. VANILLA CRANBERRY PUMPKINSEEDS Adapted from Wallflower Girl. 1 cup pumpkinseeds ½ cup dried cranberries (dried cherries or raisins may be substituted) 2 tsp vanilla extract 4 tsp honey 2 tsp sugar 2 tbsp. boiling water Preheat oven …

Chickpea & Spinach Ginger Tomato Soup

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And so, October. Most days have been unseasonably warm, but then came the first with cold gray skies and wind that carried that sharp snow smell. It seemed ridiculous to put off the last of the garden clearing any longer. The tomatillos and some of the beans are still putting on, but otherwise the season has ended for another year, and due to the amount of soil damage and powder mildew, winter gardening is being skipped this year.     Final vegetables were picked for seed, each plant was pulled for compost if possible, supports were stacked with like kind and the greenhouse is nearly full now with stored supplies. Raised beds built for rotation have had their frames pulled and stacked and their dirt spread as the rest of the garden was plowed down. I am, however, postponing pulling the remaining flora until first freeze as the hydrangeas, morning glories, and four o’ clocks are still bearing. By project end, my face was flushed and cheeks cold and the sky was darker, leaves blowing out …