IT'S THAT TIME OF YEAR! ('THE GREAT PUMPKIN') ~ PUMPKIN CHILI / WHITE CHEDDAR SCALLION MUFFINS

"I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion."

~ Henry David Thoreau

PUMPKIN HARVEST

PUMPKIN CHILI

~ A delightful autumn twist on traditional chili, rich in flavor and ...the simmering smell ... simply divine!

(a repost seasonal favorite in case you missed it)

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2-3 lbs. lean ground beef

2 large chopped onions

1 chopped red pepper

1 chopped green, yellow, or orange pepper

2 (28 oz.) cans diced tomatoes with juice

2 cans rinsed black beans

1 large can pumpkin puree

1 can sliced black olives

1 bottle (12 oz.) Pumpkin Ale

(e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery

or Harvest Moon Pumpkin Ale)

2 heaping Tbsp. chili powder (or more to taste)

2 Tbsp. ground cinnamon

1 tsp. ground nutmeg

2 pinches of brown sugar

coarse salt & freshly ground pepper to taste

sour cream

chopped green onions

• Cook beef in large stockpot until well browned. Drain excess fat.
• Add onions and peppers and cook until soft. Add tomatoes and juice, beans, pumpkin, black olives, beer, spices, brown sugar, salt & pepper. Bring to boil, lower heat, cover and simmer for 1 hour. Adjust seasonings. Let rest a bit before serving or refrigerate (even better) and reheat.
• Ladle hot chili into bowls and, if desired, top with dollop of sour cream and chopped green onions. Warm White Cheddar Scallion Muffins are delicious on the side.
  
  

WHITE CHEDDAR SCALLION MUFFINS

~ Tasty muffins are a favorite clipped from Food & Wine Oct. 2006

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1 1/2 cups flour

1 1/2 tsp. baking powder

1 1/4 tsp. salt

1/4 tsp. cayenne pepper

4 cold Tbsp. unsalted butter, cut into small cubes

1/4 cup very finely chopped scallion greens

3 oz. (1 cup) shredded extra-sharp white cheddar cheese

1/2 cup plus 2 Tbsp. cold milk

• Preheat oven to 375-degrees. Lightly grease two 12-cup mini-muffin tins.
• In medium bowl, mix flour, baking powder, salt and cayenne. Using 2 knives, a pastry blender or fingers, work in the butter until mixture resembles coarse meal with some small pieces of butter still visible. Add scallion greens, cheese and milk. Stir with wooden spoon just until dough comes together.
• Scoop dough into prepared mini-muffin tins. Bake for about 25 minutes, until muffins are lightly browned on top. Transfer to wire rack to cool slightly. Serve warm. (2 dozen mini-muffins)

I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin."

~ LINUS

(It's the Great Pumpkin, Charlie Brown)

PLAYIN' IN THE LEAVES ~ SIMPLE TUSCAN CHICKEN / GRILLED EGGPLANT and GOAT CHEESE SALAD

"Every leaf speak bliss to me, fluttering from the autumn tree."

~ Emily Bronte

AUTUMN TEXTURE ABSTRACT

"But I remember more dearly autumn afternoons in bottoms that lay intensely silent under old great trees."

~ C.S. Lewis

SIMPLE TUSCAN LEMON CHICKEN

~ easy autumn fare

6 boneless chicken breast (or thighs)

1/3 cup extra-virgin olive oil

juice and zest from 1 lemon

1 Tbsp. minced garlic

1 Tbsp. minced fresh rosemary

1 tsp. minced fresh thyme

freshly ground black pepper and coarse salt to taste

• Combine olive oil, lemon juice, zest, garlic, rosemary, thyme, pepper and salt. Pour over chicken and marinate several hours or overnight.
• Remove chicken from marinade and grill on med-high for 20-30 minuted, depending on size of breast. Turn every 10 minutes and baste with remaining marinade. Cover and let rest before serving.

GRILLED EGGPLANT and GOAT CHEESE SALAD

~ From Giada De Laurentiis

3 Tbsp. extra-virgin olive oil

7 Japanese eggplant, ends trimmed, cut into 1-in. wide slices

1/2 cup toasted pine nuts

3 oz. crumbled goat cheese

1/3 cup thinly sliced basil

2 Tbsp. chopped mint

3 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

1/2 tsp. kosher salt

1.2 tsp. freshly ground pepper

• Place a grill pan over med-high heat or preheat gas or charcoal grill.
• Drizzle olive oil over slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3-4 minutes per side.
• Place eggplants side-by-side on serving platter. Sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt and pepper. (4-6 servings)

'AUTUMN QUILT' ~ A LEAF MOSAIC

"Everyone must take time to sit and watch the leaves turn."

~ Elizabeth Lawrence

'AUTUMN QUILT'

‎"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."

- Stanley Horowitz

AUTUMN LEAVES & ABSTRACTS ~ MEDITERRANEAN TOSTADA/LEMON PASTA with ROASTED SHRIMP/LEMON YOGURT CAKE

“Every leaf speaks bliss to me, fluttering from the autumn tree.”

~ Emily Bronte

MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES

~ easy carb friendly appetizer from KalynsKitchen.com

Ingredients:

( for 2 but make as many as desired)

2 low-carb or whole wheat flour tortillas (cut in half)

2 tsp. + 2 tsp. extra-virgin olive oil

1/2 cup very finely chopped Romaine lettuce

1/4 cup finely crumbled Feta

10 finely chipped Kalamata olives

1/2 cup hummus

• Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives.
• When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.)
• Remove tortillas from oven and let cool for a few minutes.
• Top each crisp tortilla with: a thin layer of hummus, slight drizzle of olive oil, chopped lettuce, finely crumbled feta and finely chopped Kalamata olives.

LEMON PASTA With ROASTED SHRIMP

~ Autumn friendly especially before frost hits the tender basil ... adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter

1/4 cup extra-virgin olive oil

2 cloves minced garlic

2 lemons, zested and juiced

1 lb. angel hair pasta

fresh chopped basil to taste

Grated Parmesan or fresh feta cheese to taste (optional)

• Preheat oven to 400º and bring large pot of water to boil.
• Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
• While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
• Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
• Serve hot topped with cheese. (6 servings)

Note: A good Caprese Salad, crusty peasant bread, and good white wine makes the meal complete.

LEMON YOGURT CAKE

~ from Barefoot Contessa at Home

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

1 cup plain whole milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 tsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar

2 Tbsp. freshly squeezed lemon juice

• Preheat oven to 350º. Grease and 8 1/2 x 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
• Sift together flour, baking powder and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk dry ingredients into the wet ingredients. With a rubber spatula, fold vegetable oil into the batter, making sure all is incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of loaf comes out clean.
• Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and peel off parchment. While cake is still warm, pour lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the onfectioners' sugar and lemon juice and drizzle over the cooled cake.