Veggie Potpie Stew and Sweet Potato Drop Biscuits

Let me start off by saying that Isa Chandra Moskowitz (Author of several cookbooks, including Veganomicon and Appetite for Reduction) is a genius. Every recipe of hers I have tried, has been absolutely delicious. In Appetite for Reduction, she comes up with substitutions that work so well, you'd never guess it was a healthier version. If you don't have any of her cookbooks, I'd highly recommend them. This is her latest recipe I've tried.

This potpie stew is thickened with split peas and a water-based slurry (rather than an oil or margarine roux). The biscuits use mashed sweet potato, instead of shortening! How smart is that?! Not only does it add beautiful color to the biscuits, it also gives them and hint of sweet flavor- all with WAY less fat.

Veggie Potpie Stew
(Print Recipe)
From Appetite for Reduction (with a few slight changes)

Ingredients
1 teaspoon safflower oil
1 small onion, diced
10 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 teaspoons dried sage
1/2 teaspoon salt
black pepper
1/2 cup yellow split peas
4 cups vegetable broth
1 1/2 pounds russet potatoes, peeled and cut into chunks
1/2 pound carrots, peeled and cut into chunks
2 heaping tablespoons thyme
1 cup water
1/4 cup all purpose flour
3/4 cup frozen peas

Directions
Preheat a 4 quart pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Add the mushrooms, garlic, sage, salt, and pepper. Saute for 3 more minutes, until the mushrooms have released their moisture.
Add the split peas and broth, cover the pot, and bring to a boil. Let boil for about 5 minutes, then add the potatoes and carrots. Lower the heat and simmer 25-30 minutes, or until the split peas are tender and the potatoes and carrots are cooked. Stir occasionally.
In a measuring cup, mix the flour and water to dissolve into a slurry. Add the thyme, slurry, and frozen peas to the pan.
Cook uncovered for about 10 more minutes, stirring often. The stew should thicken. Taste for additional salt.

This is so thick and hearty- perfect for a chilly fall night! The sweet potato drop biscuits complete the meal!

Sweet Potato Drop Biscuits
(Print Recipe)
From Appetite for Reduction

Ingredients
1 cup mashed sweet potato
3 tablespoons canola oil
1 tablespoon pure maple syrup
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
2 to 3 tablespoons cold water

Directions
Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper.
Mix together the mashed sweet potato*, oil, maple syrup, apple cider vinegar, and salt. In a separate bowl, mix the flour, baking powder, and nutmeg. Stir the flour mixture in with the sweet potato mixture. Mix until crumbly (do not over mix). Add 2 tablespoons of water and lightly kneed the dough 5 or 6 times until the dough holds together, adding the extra water if needed. Don't kneed too much or it will toughen the biscuits.
Drop the dough in golf ball-size pieces onto the prepared baking sheet (about 10 biscuits). Bake for 12-15 minutes, or until the tops are lightly browned and firm to the touch.

*I just wash and stab a few holes in a medium sized sweet potato, wrap it in waxed paper, and microwave until soft (7-8 minutes). Then slice it open, scoop out the flesh, and mash.

Perfect after a brisk walk on a chilly day!

Apple Season

Nate, Lilly, and I went apple picking yesterday and brought home 21 pounds of apples.

It was a gorgeous Fall day- Lilly was loving the crisp weather and cool breeze.

There is something about spending the day in the mountains that really gets me into fall mode!

Now I also am in apple cooking/baking mode! Today I started with apple doughnuts. They only used one apple :) BUT, they also used apple cider (which we also brought home yesterday) and apple sauce.

I used this recipe from Peas and Thank You- I added one apple to the recipe- peeled and diced into very small pieces. I just folded the apple pieces in at the very end.

I also plan on making apple sauce, apple pie (Nate's favorite), carrot apple ginger soup, and any other apple recipe I come across that looks good! If anyone has any suggestions, send them this way!

I'm also working on a blog post for our delicious and hearty "warm me up" type of dinner we had tonight, so stay tuned!

Happy apple season!

Veggie Chili

My friend Rebecca shared this recipe with me a few years ago. The first time I had it at her house, she sent me home with a big tupperware full of leftovers because it makes such a huge amount. Ever since, it has been in our meal rotation every fall and winter. I have kept the basic recipe the same, but bulked up the veggie portion even more (along with adding butternut squash).

I love garnishing this wish a few cubes of avocado and some freshly chopped cilantro- it adds some fresh and creamy flavors to the finished product.

Veggie Chili
(Print Recipe)

Ingredients
2 medium zucchini (or yellow squash), chopped
3-4 cups butternut squash, peeled and cubed
1 red or green bell pepper, chopped
3/4 cup chopped onion
3/4 cup thinly sliced celery
3-4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cans diced tomatoes (14 1/2 oz. each)
10 oz frozen corn
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannelloni beans drained and rinsed
1 jar salsa
salt and pepper
optional garnishes- black olives, hot sauce, diced avocado, fresh chopped cilantro

Directions
Combine all ingredients (except garnishes) in a large slow cooker (stir well). Cover and cook on low heat setting for 8-10 hours or high for 5 hours. Garnish as desired.

I love the slow cooker because I can leave it and forget it. I also love setting it in the morning and coming home to the delicious smell of chili in our house... not to mention, the fact that dinner is done when I walk through the door! I am not a morning person, so I either chop everything up the night before... or put Nate in charge of it.

Such a hearty and delicious recipe!

Yesterday, I completed putting up all my Fall decorations. Have I mentioned how much I enjoy this time of year? I particularly love the orange lights along the top of our fireplace, brightening up the corner of our living room.

Chili and orange string lights... yes, it's the little things.

Acorn Squash with Spiced Couscous

Happy second day of Autumn! I thought I'd welcome in the season with this acorn squash dish. Everything about it tastes perfect for cool crisp weather.

I even took advantage of the pumpkin-like seeds and toasted them for a salty, fall-ish snack.

I am loving all the fall vegetables I am beginning to see in the stores and at the farmer's market!

Acorn Squash with Spiced Couscous
(Print Recipe)
Adapted from Williams Sonoma Vegetarian

Ingredients
2 Acorn squash, halved, seeds removed
1 cup vegetable broth
3/4 cup whole wheat couscous
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
salt and pepper
3 tablespoons sliced almonds
2 tablespoons currants
1/2 honeycrisp apple, cored and diced (or any apple variety of your choosing)
optional- roasted acorn squash seeds

Directions
Preheat oven to 350. Place acorn squash in a baking dish, cut side down. Add a little water and bake for 45 minutes or until tender. Meanwhile, bring the broth to a boil. Stir in the couscous, cinnamon, ginger, 1/2 teaspoon of salt, and pepper to taste. Cover, remove from heat, and set aside for 10 minutes. Stir in the almonds, currants, and apple. Spoon the filling into the roasted squash (about a cup of filling per squash half). Garnish with roasted acorn squash seeds*, if desired.

*To roast the seeds, separate them from the pulp and rinse. Spray a baking pan with oil, spread out the seeds in a single layer on the pan, and sprinkle generously with salt. Bake at 350 for 10-12 minutes, until slightly browned and crispy. Stir occasionally. Note: If you use these for a garnish, sprinkle them on right before you enjoy the dish- otherwise they will get soggy and chewy.

I'm not sure which I enjoyed more- the meal, or the roasted seeds!

Happy Fall!

Pumpkin Spice Latte

Happy Labor Day! To celebrate the long weekend and the beginning of September, I broke out a few Fall decorations and made pumpkin spice lattes! It is rainy here today, so I have had plenty of time to spend in the house. I'm just happy I have the day off. Look at this frothy deliciousness.

I already had all the ingredients (thankfully). The pumpkin pie syrup was leftover from last year. I got it at World Market. Here is everything you need to make this taste of fall latte.

Pumpkin Spice Latte
(Print Recipe)

Ingredients
1 cup unsweetened almond milk
1/2 cup double strength coffee
2 tablespoons pumpkin pie syrup or pumpkin spice syrup (I used sugar free)
a few pinches of pumpkin pie spice
Truvia or any sweetener, to taste (optional) I used one teaspoon

Directions
Heat one cup of almond milk in the microwave or on the stovetop, until heated but not boiling. Stir in syrup and a pinch of pumpkin pie spice. Froth with a milk frother, until slightly foamy. Pour into a large mug. Pour coffee on top. Sprinkle with a pinch of pumpkin pie spice. Stir in additional sweetener if desired.

This recipe can easily be adjusted to your taste. Add more coffee for a stronger latte, or use espresso. Or make it a steamer, and don't add any coffee! The only thing that really has calories in this recipe (if you use sugar free syrup) is the almond milk, which is only 35 calories per cup! One of the many reasons I LOVE almond milk.

While drinking this, I may have added a few pins to my Fall Pinterest pin board. And here are a few of my decorations that I put out so far.

Can you tell I'm excited about the change in seasons? The weather hasn't even started to change here yet, but I'm doing as much as I can to make it feel like Autumn! Sipping pumpkin spice latte's always makes it feel a little more like Fall.

A Walk Through NoDa

A few weeks ago, Nate and I met up with some friends at Growler's Pour House, in NoDa (North Davidson). NoDa is a very eclectic part of Charlotte. This is how the NoDA website describes this historic district: NoDa is now the home to the City's best collection of galleries and performance venues; some of the funkiest full service restaurants including authentic Cajun cooking, Southwest cuisine, a Creative pizza eatery and more. When we got there, it was 15 minutes before Growler's opened! Here are a few pics from the walk we took, while waiting for the bar to open.

Then Growler's opened!

I was glad I had brought along my camera- it kept me well occupied!

Doughnuts, Puppy Party, & Back to School

This last week has been crazy busy for me. First and foremost, my cute little pup turned five! We celebrated with some puppy cake and doughnuts at our favorite dog-friendly bar in Charlotte, Thomas Street Tavern. Dogs are allowed in their large back patio area. There is plenty of seating, as well as some outdoor games! Think ping pong, corn hole, and a ring and hook game. We mostly stuck to my favorite activity, relaxing with a drink in hand... and a dog on my lap.

I baked blueberry doughnuts, for the people at the party.

I made two batches of blueberry glaze- the darker one just has more blueberry juice in it.

They were yummy, but slightly "healthy" tasting, due to the small amount of sugar in the recipe. The blueberries added a nice juicy burst in each bite.

The remnants of frosting the doughnuts, made a very pretty piece of waxed paper!

Pretty and tasty!

We got Lilly the dog cake at Canine Cafe. 

She loved it!

So did Lacey!

Sydney ate hers too fast for me to get a picture!

The pups took home pumpkin muttins as their party favors.

Then, before I knew it, we had our first day of school!! 

My new class seems wonderful so far, it will just take me awhile to get back into this routine! A few of my little darlings brought me teacher gifts: a blanket from India, an "I will miss you when I move in four days" card (yes, she's only in my class for 4 days), an apple for the teacher, and a freshly picked cucumber. They are too cute.

My kitchen and I are going through withdrawals, due to my lack of cooking lately. Hopefully I will be able to get back to it again sometime soon!