Meals for Oct 15-21

  1. Chicken with wine, lemon and butter sauce with Brussels sprouts and bacon 
  2. Butternut squash mac and cheese
  3. Vietnamese Stir-Fried Sweet Potatoes and beef (also in TFMCB p. 476)
  4. Chocolate chip chili (you have to scroll down the page a ways…)
  5. Orzo with caramelized fall vegetables and ginger
  6. Pizza
  7. Butternut squash and apple soup with Gruyere, apple and sage scones

Pumpkin scones

Today is my wife’s birthday, and was looking for something a little special to make for breakfast. After visiting a certain coffee establishment yesterday I was craving pumpkin scones. While there are plenty of recipes that try to mimic theirs, I fond a few that looked even better. The one I settled on was from Bodacious Girl‘s blog. I made a few modifications, partially because I didn’t have cream cheese or buttermilk on hand. We skipped the chocolate glaze, though that does look yummy…and sugar coma inducing.We also had some truffles from a neighbor that we sliced on top of scrambled eggs and made a nice fruit salad.

Pumpkin Maple Scones (modified from Bodacious Girl)Pumpkin scone

  • 1 1/2 cups white flour (we use white whole wheat)
  • 1/2 cup whole wheat flour
  • 2 Tbs sugar
  • 1 tsp baking powder
  • 1 tsp baking sode
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp powdered ginger
  • 6 Tbs cold butter
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream
  • 1 tsp lemon juice
  • 1/4 cup maple syrup
  • 1 tsp vanilla

Preheat oven to 375˚.

Mix together the pumpkin puree, cream, lemon juice, maple syrup, and vanilla and place in freezer.

In a large bowl mix together the dry ingredients. With a pastry blender, cut in the butter until it is coarse crumbs.

Pour in the wet ingredients and mix as little as possible to blend. The last part of mixing is best done with your hands in the bowl, gathering it all into a ball. Place the ball on a baking sheet lined with parchment paper. Pat out into a disc 1 1/2 in thick. Cut into 8 pieces and move them around on the sheet to spread out.

Bake 15-20 minutes.

 

 

Baked bean, veggie, sausage and cornbread casserole

Baked bean, veggie, sausage cornbread casseroleI was looking around the web for something like this and found a few similar recipes, but most used hotdogs and none had any veggies in them. So I came up with this…turned out quite well.

 

  • 4 sausages sliced into rounds, I used tomato basil chicken sausages
  • 1 zucchini, diced
  • 1 green bell pepper, diced
  • 1 large can baked beans
  • 1 can corn

For the Cornbread topping:The cornbread batter

  • 1 cup corn meal
  • 1 cup flour
  • 1-2 Tbs sugar
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2 Tbs oil
  • 1 1/4 cup milk

Ready for the cornbread toppingPreheat oven to 400F. In a large dutch oven, saute the sausage until cooked through (if not already fully cooked) and starting to brown.  Add the zucchini and green pepper and cook a few minutes longer. Add the can of baked beans and about 1/2 the can of corn. Stir everything together.

In a bowl mix the dry ingredients for the cornbread. Add the wet ingredients and the other half of the can of corn. Mix the cornbread batter and pour on top of the sausage, bean and veggie mixture. Put in the oven and bake until the cornbread topping is cooked through, about 40 minutes. Cool a bit and serve.