For Friday Five this week Cynthia, Courtney and I went with a theme of “Favorite Fall Foods”. It seems weird to be talking about fall foods when the entire nation just experienced a major cold squeeze this week. Seriously winter, go home – I’m not ready for you to come out and play yet (though I just peeped 70 degrees in DC next week, huh?!) Anyway, with a BIG foodie holiday coming up we are looking forward to reading all about your favorites – YUM!
ONE: Apples. I haven’t had a chance to go apple picking this season but somehow they’ve moved up the food chain in my favorite foods category. I eat one (if not 2) daily or try to. Another versatile food they are a perfect compliment to a dessert, in a main dish or just right on the core.
TWO: Butternut Squash. When fall rolls around everyone gets on board the pumpkin train. And as much as I looooove pumpkin (because I do) it’s orange colored cousin gets the silent brush off. But I absolutely love using and eating Butternut Squash. The fall and winter months give me the best reasons to make Butternut Squash and Apple soup like it’s going out of style. LOVE!
- 2-3 pounds of Butternut Squash, cut in chunks
- 1 apple, peeled and sliced
- 1 small onion chopped
- 6 cups vegetable stock
- teaspoon nutmeg
- teaspoon cinnamon
- salt and pepper to taste
- Saute the onion then add squash chunks, apple and stock. Boil for 15-20 minutes or until tender.
- Remove the chunks and puree in a blender.
- Return the blended squash to the pot, stir and season with nutmeg, cinnamon, salt and pepper to taste.
THREE: Cranberries!!!! I’m that kid in the household who will eat these jellied from the can. #notashamed. I’m convinced I’d get homemade at holidays if anyone else in my family liked them. But, I’ll take it anyway I can get it – homemade, in a can, fresh juice or in a cocktail 😉 .
FOUR: Sweet Potatoes. I gave up white carbs years ago (though I do love a greasy french fry!) but with sweet potatoes who’d miss them?! Sweet Potato Pie, Candied Sweet Potatoes, Baked with cinnamon and sugar. Just, yum. And I beg my mom to make the casserole annually with the marshmallows on top!! You know what I’m talking about 😉
FIVE: Turkey. All you vegetarians just look away now. I. love. turkey. It has taken its place in the other white meat category for me. I use ground turkey in just about everything and find it so yummy and versatile. Above all things, my mothers Thanksgiving Day Turkey will always, always be my favorite fall food. UGH – do I really have to wait a week to taste it?? The day after my dad always makes waffles with grape jelly and turkey and gravy – don’t knock it, it’s delicious!
- 1 pound ground turkey
- 1 medium onion, chopped
- 1 can pumpkin puree (or 3 cups chopped)
- 1 package chili season (or your own preferred seasonings)
- 2 cans, 15 oz black beans, drained and rinsed
- 1 can, 14.5 oz diced tomatoes
- 3 cups chicken or vegetable broth
- Cook turkey in a pan until brown.
- Saute onion until tender
- Transfer all ingredients to the crock pot and cook on low for 4-5 hours.
I’m going to be hungry ALL day reading your posts because just writing this has me salivating. What are some of your favorites? Who’s looking forward to Thanksgiving next week??
Lastly, THANK YOU all who have participated in our 10 days of Gratitude Instagram challenge. I have been LOVING, just loving your posts. All this gratitude makes me feel warm and fuzzy inside 🙂 It goes through Wednesday, November 26 so it’s not to late to join us!