Fall Food

Squash galore at the farmer's market! I decided to buy a small pie pumpkin and substitute it for carrots in my favorite carrot soup recipe (which started out as a red lentil soup recipe). It looked just as pretty, and tasted respectable. But it just didn't have that somepthin somepthin that other versions seem to have. I added celery to it this time around too - and I don't think it pureed enough, so the soup was a bit hard chunky, which was mildly unpleasant.


I added a jar of my whole canned tomatoes. :-)



Then next day, leftover soup with grilled cheese.


Peter won't eat the soup; he's partial to the roasted seeds. I boil them in salt water before baking them. They seem to need less salt sprinkled on top later.


The other day I dug out my bread machine. I probably hadn't used it in - oh - a good five years. I dusted it off, got out the book, and made some garlic herbed wheat bread. Other than the spices - the ingredients were water, butter, four, sugar, salt, and yeast. No identifiably named chemical elements. No nuts. No eggs. The boy loved it with butter, and as grilled cheese last night. My second loaf was garlic-onion wheat. Just as yummy. Kneading and rising never seem to work for me. I am simply not a baker, so this dump-in-and-turn-on-machine is fantastisk.


But my number one comfort food might be stroganoff. It was the meal I requested of my mom for my birthday dinner (my Birthday falls in cold cold January). This time around, I made mine with a venison roast vs beef, and green and red peppers vs mushrooms. I also added a heaping scoop of ground coriander, and a cup of white wine.