Harvest Vegetable Stew

Ingredients

• 1 stick or 1/2 cup butter
• 3 cloves garlic, minced
• 1 tablespoon flour
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried basil
• 1/2 tablespoon ground cumin/ or cumin seeds
• 1 can diced tomatoes, with juices
• 1 can diced tomatoes & chilies, with juices (optional, if you like a little kick. If not use 2 cans of regular diced tomatoes, with juices)m                               
• 2 cups beef broth (chicken or veggie broth works too!) or 2 beef bouillon cubes dissolved in 2 cups of boiling water
• 1 large onion, quartered and thinly sliced
• 3 celery stalks, cut in to 1/2 inch pieces
• 3 carrots, cut in to 1/2 inch pieces
• 1 green bell pepper, ribs/seeds removed and chopped in to bite size pieces
• 1 can whole kernel corn, drained (for fresh/frozen ingredients, 1 1/2 cup)
• 1 can green beans, drained (for fresh/frozen ingredients, 1 1/2 cup)
• 8 small red potatoes, rinsed and quartered
• salt and pepper to taste

1. In a large 5-quart Dutch oven, heat on stove top to medium high. Add butter and garlic, saute until butter has melted (about 2-3 minutes)

2. Add flour, mix well and simmer for 3 minutes, then quickly turn down to medium-low heat. The flour will turn brown and have a burnt taste if you don't lower the heat.

3. Add canned tomatoes (with juices), tomatoes & chilies (with juices), bay leaves, Worcestershire sauce, ground cumin, dried basil, beef broth, and salt and pepper to Dutch oven. Bring heat back up to medium-high.

4. Add onion, celery, bell pepper, and carrots. Stir until combined well. (DO NOT add corn, potatoes, or green beans yet!) Bring veggies to a boil, then turn off stove top.

Doesn't that look delicious already?

5. Turn off stove completely and preheat oven to 325 degrees.

6. Cover Dutch oven, and bake at 325 degrees for 2 hours and 30 minutes.

Stir stew every every 30 minutes!

7. Carefully remove Dutch oven, it's very heavy and HOT. NOW, add corn, green beans and potatoes. Stir until combined well.

8.  Return to oven and bake for an additional hour.

In the mean time, I slice a French loaf, buttered it up and add sharp cheddar cheese.

put it underneath the broiler for a couple minutes and set aside.

 

 

Oh my yum.

Allow stew to sit for at least 10 minutes, it's still going to be VERY hot so be careful, please!

Voila!

Serve in a bread bowl, or add toasted bread on the side.

*Can be frozen and reheated for up to 6 months. Do not refreeze.

Roasted Pumpkin Seeds

Ingredients

• Pumpkin seeds
• Salt water
• Chili powder
• Garlic salt

1. Remove seeds from pumpkin and rinse well with cold water.

2. In a large bowl add enough water to cover seeds and add 1 tablespoon of salt.

3. Let seeds soak in salt water overnight.

4. Drain seeds and toss in olive oil.

5. Place seeds on a roasting stone in a single layer.

6. Lightly sprinkle seeds with garlic salt and chili powder.

7. Roast in a 300 degree oven for 45 minutes, stirring seeds halfway through.

8. Allow seeds to cool & enjoy!

* You can also make a sweet version of roasted seeds;

Follow the same directions, but sprinkle with sugar & cinnamon.



Broccoli and Cheese Soup

Ingredients

• 1 whole yellow onion, diced
• 1 stick, or 1/2 cup butter
• 1 tablespoon garlic, minced
• 1/3 cup flour
• 1/4 cup of green onions
• 4 cups of whole milk
• 2 cups half-and-half
• 4 heads of broccoli, cut in to florets
• 3 cups grated cheddar cheese
• salt and pepper to taste

1. In a large Dutch oven, melt butter to medium heat.

2. Dice onion while the butter is melting.

3. Add garlic and onions to melted butter, and let simmer for about 4-5 minutes.

4. Slowly add flour, stirring to combine between each shake of flour.

5. Add green onions, milk, and half-and-half. Lower heat to medium-low.

6. Chop broccoli heads.

7. Add broccoli to soup and let simmer for 25-30 minutes, stir frequently so it does not stick to the bottom or form a film on top.

8. Just before serving add grated cheddar cheese.

9. Yummy gooey cheesy-ness!

10. Serve with shredded cheese on top and in a bread bowl or bread for dipping.

This is a great way to end any chilly day, enjoy!

* This can also be frozen and reheated for up to 6 months.

Pumpkin Butter

Not sure what to do with your left over Halloween pumpkins?

This recipe is easy & the entire family will enjoy it!

Perfect for Fall time.

Ingredients

• 4 cups Pumpkin Puree (1 medium pumpkin) Recipe Below*
• 1 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt

*Pumpkin Puree recipe:

1. Remove top of pumpkin, seeds and strings from inside pumpkin.

2. Preheat oven to 375 degrees and line 2 large casserole dishes with tinfoil.

3. Cut pumpkin in half, and with a spoon remove the dark pulp and the rest of strings.

4. Quarter pumpkin halves and line up in casserole dishes.

5. Cover casserole dishes with tinfoil, and bake in a 375 degree oven for 1 hour.

6. Remove tinfoil from casserole dishes and allow to cool for at least 20 minutes.

7. Once pumpkin has cooled, slice into chunks and remove skin completely.

8. Fill a blender up about half way with pumpkin chunks and add 1 tablespoon of water to help puree. Blend completely until a smooth puree is formed. Continue with the rest of pumpkin slices.

9. Add pumpkin puree and remaining ingredients to a large Dutch oven.

10. Bring to a boil, then lower to medium heat and allow to simmer for 25 minutes, stirring frequently.

11. Remove from heat and carefully (it's very hot!) ladle into jars or a freezer friendly containers.

Pumpkin Butter can be canned and stored for up to a year, in the refrigerator for one month, or frozen for up to six months.

Serve on toast, rolls, biscuits, or bagels and enjoy this wonderful treat!

Pumpkin Puree Baby Food

Did you know that Pumpkins are actually fruits. Many of us think of pumpkin as a fruit so it's also included it in the Fruits pages. Of course, there are also many people who think of pumpkin as a veggie. How do you think of pumpkin? A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae). This family also includes squash, cucumbers, gherkins, and melons.
Pumpkins are jam-packed full of some of the best nutritional compounds around. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of ageing.
Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. We don't recommend that you offer your baby or toddler pumpkin seeds however. Pumpkins are wonderfully low in fat, low in calories but high in fiber. Ingredients

• 1 small Pumpkin
• Filtered Water/Formula to help liquefy; amount will vary depending on desired consistency

1. Remove the top of the pumpkin and remove all seeds.

2. Preheat oven to 375 degrees, and line 2 large deep casserole dishes with tinfoil.

3. Cut pumpkin in half, and with a spoon remove all the dark orange pulp and strings.

4. Quarter each pumpkin half.

5. Cover with tinfoil and bake at 375 degrees for one hour.

6. This is what your pumpkin slices should look like when they are done roasting.

7. Remove tinfoil from casserole dishes and allow to cool for at least 20 minutes.

8. Once the pumpkin slices have cooled, slice the pumpkin meat in to chunks.

9. Place chunks with 1 tablespoon of water or pre-made formula in a blender ( only enough to fill half the blender for best puree results). Blend well and add more liquid if needed.

10. Pour pumpkin puree in to jars, or freeze for later use.

Puree is good for up to 1 week in the refrigerator and up to six months if frozen!