Fall Cooking

I think cooking in the autumn months has to be some of my favorite--the chillier weather invites stews, casseroles, breads, and fruited desserts, while the produce is still plentiful and fresh.  Today, I have a Beef Stew in the slow cooker, to which I'll add skillet cornbread; last night, I made up a new Pear Crisp (adapted from my Apple Crisp) to accompany chicken and dumplings (after "baked" chicken the night before.)  I have both a delicata and a butternut squash ready for roasting later.  And a giant blue-green Hubbard, that I'll have to drop on the driveway to break open, for pies later.

And mulled cider to go with it all.

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Beef Stew
1 1/2 - 2 lbs beef stew meat
1 onion
3-4 carrots, diced
2-3 garlic cloves, minced
2-3 Yukon potatoes, cubed
2-3 stalks celery, diced
1/2 small head of cabbage, shredded
2-3 parsnips, diced
(other vegetables, as desired, like mushrooms, turnips, kale, etc.)
1 cup water
1 cup red wine
2-3 tablespoons Italian tomato paste
salt, pepper

Brown stew meat in skillet.  Transfer to slow cooker, with all the other ingredients.  Cook on LOW for 8-10 hours.

Mommy Hungry

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Pear Crisp
6+ pears, peeled and sliced thickly
1 1/2 cups oats
3 tablespoons maple syrup
2-3 tablespoons butter, in pats
sprinkle of cinnamon and nutmeg

Toss ingredients and place in pie plate.  Bake at 350F for 30 minutes.

Mommy Hungry

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Apple Crisp

lemon juice

½ cup flour

½ cup brown sugar

1 cup oatmeal

¼ teaspoon cinnamon and nutmeg to taste

¼ cup butter

salt

cranberries (optional)

chopped pecans (optional)

            Mix and bake in greased pan at 375°F for approximately 30 minutes.

            Alternates:  We don’t even measure anymore, just make enough mixture to cover apples.  Also, this can be made with other fruits, including pitted cherries, raspberries, and blackberries.

Mommy Hungry