Archive | October, 2009

Pot Rack: Update to Secret Trick: Slow Cooker

29 Oct

I was reviewing a post from last week (you know the one, “I’m Comin’ Out!”), when I realized that I hadn’t shared with you what kind of slow cooker I have.

First let me show you what I bought:

Hamilton Beach 6-Quart Stay or Go Slow Cooker, 33162

This, my dear friends, is the Hamilton Beach 6 Quart Stay or Go slow cooker. I bought mine at WalMart on sale two years ago at the end of summer. It was on sale for $19.99. What a great deal.

Now, I don’t go to WalMart often, but I happened to see this ad for the sale, and realized I was dumb for not having purchased one sooner. We all know how valuable they are.  So, I made a special trip for it. Totally worth it’s weight in gold.

The thing I really like about this (well, there’s more than one thing):

-The part you cook in is removable which means you can wash it in the dishwasher if you want.

-There are clamps on the sides, so you can cook up some lil’ smokies (don’t even GET me started on how much I love those) and then close the clamps, take it to the potluck, and then of course there’s an insert area on the front so you can write on a piece of paper what you brought and everyone will know!

-There’s handles that are far enough away so you don’t burn your hands when you pick the whole thing up.

-It’s got a sassy finish.

-They include about 15 pre-made tags for the front that you can slide in like “BBQ Beans” “Chili” (you get the idea). Such a great idea.

-There’s a spoon that goes with it, and a spoon rest on the top of the lid.

What HAVEN’T they thought of? Seriously! This is a total bang for your buck, and I couldn’t be happier with my purchase. The next recipe I’m making is some white bean stew Paul found in this month’s Martha Stewart Living magazine. (I get a subscription, he was reading it over coffee in the morning last Sunday) (I think the recipe I linked to is correct, if not, I’ll repost later).

Anyway, I’ve got one simple piece of advice for you if you’re in the market for a slow cooker: Don’t buy it at a garage sale or estate sale, unless it’s still in the box and doesn’t have any soot like stains on the bottom. If you absolutely can’t help yourself, and see a good one at a garage or estate sale, plug it in, see if it works.  If it does, then ask yourself this question: “does the cost of a new one versus this cost warrant the possibility that this used one is old and might start a kitchen fire while I’m asleep or at work, and burn my house down?” if the answer is no, then buy a new one. It’s only $20-$30.

Pot Rack: Cast Iron Skillets

29 Oct

Lets talk shop for a minute.

Siiri Talks Shop: what to use in the kitchen and why

There are so many blogs out there that give great cooking advice, recipes, feedback, tips and tricks, but I rarely hear people giving recommendations for the actual materials you’re cooking with.

So “Pot Rack” will be a type of post that allows discussion and exchange of ideas on equipment for cooking and eating.

Today I want to share one of my favorite things with you: a cast iron skillet.

There are probably thousands of recipes that are great for cooking in a cast iron skillet, but a couple come straight to the top of my list: corn bread, and braised chicken with a caper sauce.

Before I get to those recipes/meals, let me give you a couple of notes: You may have seen America’s Test Kitchen do an equipment corner segment on cast iron skillets, to test which one is the “best.” And this is fine. Take their recommendations. But, it can be easier. Two things to remember when looking for a cast iron skillet: (1)pre-seasoned is key and (2)the older the better.

The pre-seasoned attribute (which can be purchased new) adds to the overall flavor and quality of dish. The age of the skillet which denotes how much it’s been used (in most cases) adds to the “non-stick” quality.

One more note: you don’t wash this in the dishwasher EVER, and you don’t wash it with a scrubber and soap. You wash it BY HAND, with scalding hot water, and if you must, a soap free wash cloth or soft sponge. Using soap can ruin the stick-free patina as well as strip out the pre-seasoned quality.

Now, cornbread is an old family fave. I’ve been having it since before I can remember….We had it on chili night, and I would soak a slick with butter and honey, then stick it in my chili so the bottom would soak up the savory flavors. It was basically the 4th of July in my mouth. YUM.

Now, I’m from Seattle, so I don’t pretend to have a great secret recipe for this or anything. But, now is the time of year to be making this. You can really go two ways here: buy the Jiffy box mix, which serves you JUST FINE. It’s really good, and that’s why it’s been around for who knows how many decades. Somehow, the price is still only $.69 a box.

The other way to go is someone’s mother’s or grandma’s recipe. That’s what we’re going to do this time around. Stay tuned next week for Lauren’s mom (Cathy aka MomBun) recipe. Lauren’s birthday is this Saturday (yes, Halloween) and Cathy sent her a birthday present in the mail that was a little worse for wear when it arrived (the box was torn up a bit and we could see the corner of the cast iron skillet. Lauren predicts the recipe and mix are also in the box, but has to wait till Saturday to open.)

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Lauren will be guest posting for us, with MomBum’s recipe, her favorite memory and tips for making the best cast iron skillet corn bread.

The week after that, we’ll discuss the second recipe: braised chicken in a caper sauce.

Any questions, comments, feedback? Discuss!

Dinner Date: Goat Cheese Strata

29 Oct

This morning, my boss sent over a great recipe that her friend brought to dinner last night at her house.

She said, “Okay, so we had some guest over last night and they brought an appetizer that was AMAZING!  Dina swears that it’s easy to do and can be done mostly in advance. It was so good, that I’m passing this recipe on to you.”

I’m going to make this for my pumpking gutting get together this weekend at the house. I will take pictures, but no promises it’s going to turn out good! (although I’m sure the taste will be great no matter what!)

Goat Cheese Strata

Cut very top off head of garlic, drizzle with olive oil and wrap in foil, bake in oven at 400 for one hour until soft.

Ingredients: 
1/2lb. cream cheese @ room temp
1/2lb. goat cheese @ room temp
Salt and pepper
1/2C. sundried tomato pesto
1/3C. basil pesto

How to make:
1. Mix the cheeses together well, divide evenly into three mixing bowls.
2. In first bowl, squeeze the roasted garlic and mix well with the cheese blend adding salt and pepper to taste.
3. In the second bowl, add the sun dried tomatoes and salt and pepper to taste.
4. In the third bowl, mix the basil pesto and add salt (*careful not to overdo if your pesto already is well salted) and pepper.
5. In a 3 cup ramekin/bowl/small cassarole, line with dampened cheese cloth. Spoon basil mix onto bottom and smooth with spatula.
6. Next, put the roasted garlic on top of the basil layer and smooth with a spatula, followed by the tomato layer.
7. Fold excess cloth over the strata. Refrigerate at least one hour…better at 2 or 3 hours.
8. To serve, unfold the cloth and invert onto platter, carefully peel cloth off the cheese….serve with crackers, bread, bagels, pita, or veggies.
***makes three cups

Side Kick: Bring on the cauliflower

27 Oct

Okay, so I’m sorry I’ve been a bit out of the loop for a handful of days. It’s not because I haven’t been cooking, because I have. But I haven’t taken pictures because quite frankly, my camera is a piece of trash for anything other than party pics or random “you’ve gotta see this” type stuff.

I can’t stand bad food pictures, which is basically all my site is filled with, save the ones I’m pulling from more professional sites, mags, cookbooks, etc.

So today I was rummaging around and saw this great recipe over on Smitten Kitchen, for Cauliflower. I LOVE CAULIFLOWER! I always have. When Kate and I were little, she only liked Broccoli, and I only liked Cauliflower. I can remember my dad actually finding and buying Broccoflower at the grocery store one weekend. I don’t think Kate or I were very excited, but it served us well!

(Broccoflower)

As Deb puts it, this is supposed to be a hater-converter dish. I don’t know why anyone would hate cauliflower, unless they had it steamed into oblivion as a child….then I can understand. Sort of. I still like it that way.

Here’s the thing: while this dish might seem a bit laborious, as Deb points out, it’s SUPER CHEAP because you usually have most of the items at home, or if you don’t, you can either omit them for a simpler dish, or grab them along with your head of cauliflower the next time you’re at the store.

This would be a great side dish for the Fall, and can be paired with pretty much any protein (don’t use as a side dish to burgers though, okay?)

Thank you, Deb, for a smashingly good looking side dish that will take us from October to February! (I have modified Debs’ version a little, for health. If you want to get the original, please visit her post!)

Cauliflower With Almonds, Capers and Raisins

cauliflower with almonds and raisins

From Smitten Kitchen (Perfect as printed from Michael Anthony, Gramercy Tavern)

Yield: 4 servings (sure, totally)

1 head cauliflower, trimmed of leaves
1 tablespoons butter
3 tablespoons fresh soft bread crumbs (omit if gluten free, or use plain crumbled corn flakes)
1 tablespoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins (I had only dark ones on hand, nobody complained)
1 tablespoon white wine vinegar (or Champaign vinegar if you have that instead, or the juice from the capers, separated if you only have that!)
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives

1. Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add a half tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.

2. Return pan to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and barely give a rough chop; set aside.

3. Wipe out pan and return to medium heat. Add 2 teaspoons olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. (I had to brown my cauliflower in batches, not having enough surface area in my pan, but tossed everything back in to roast it.) Meanwhile, in a small saucepan over low heat, add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.

4. Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.

Secret Trick: I’m comin’ out! I want the world to know…

22 Oct

 

SING IT SISTER!

You know the words! Every year around this time, I want to scream and shout when I bring out my secret trick: my slow cooker.

This thing is simply THE FREAKING BOMBDIZZLE.

Seriously, whoever invented this: thank you.

I am so excited to get started using it this Fall and Winter. Last year, Emily and I bought a book at Ikea called 100 One Pot Meals.

I have flagged about 25-30 pages so far.  Many things are great about one pot meals, oh let me count the ways:

-You have very little prep
-Don’t have to stay in the kitchen
-Can start it before you go to bed, it’s done in the morning
-Can start before you leave for work, it’s done right when you get home from work
-You can eat from the same meal for at least 4 sittings
-The leftovers for lunch at work only require 1 tupperware dish
-Barely any clean up for the KP (Kitchen Patrol) duty person
-Flavors get better as days go on
-You can take to a friend’s house or event
-The warmth can help you stay cozy even if you’re cutting back on heating -the house
-It’s a great excuse to have friends over, without a bunch of labor
-It tasts so good when it touches the lips

So, if you’re not convinced yet, then I’m wasting my time with you. If you ARE convinced, GREAT! Welcome to the cult. Please no recording devices. :)

I am going to start making these cheap, easy and dilicious meals soon, and will of course share with you my recipes (or lack thereof), thoughts, results, and ideas, along with pictures. Lots of pictures.

But since I haven’t done one yet, I wanted to show you what someone else has done to get this party started:

Hearty slow cooker meal of beef stew with mushrooms served over mashed potatoes.

Slow-braised Beef Stew with Mushrooms

From Sunset Magazine

Yield
Makes 6 to 8 servings

Ingredients
4  pounds  boned, fat-trimmed beef short ribs or chuck
1  orange (2 1/2 in. wide), rinsed
1  onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef or chicken broth
1  cup  dry red wine
1/2  cup  port or cream sherry
1/4  cup  balsamic vinegar
2  tablespoons  soy sauce
1  teaspoon  dried thyme or 2 teaspoons fresh thyme leaves
3  or 4 very thin slices (quarter size) peeled fresh ginger
1/2  teaspoon  Chinese five spice
1  pound mushrooms (1- to 1 1/2-in.-wide caps)
2  tablespoons  butter or olive oil
2  tablespoons  cornstarch
Salt and pepper
1/4  cup  chopped fresh chives or green onions

Preparation
1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.

2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.

3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.

4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.

5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.

6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.

Notes:
Don’t confuse beef short ribs with back ribs cut from the beef loin. If you don’t have a slow-cooker, put meat in a 2-inch-deep, 4- to 5-quart baking pan (about 9 by 13 in.); heat liquids and flavorings (step 2), pour over meat, and seal with foil. Bake in a 350° oven until meat is very tender when pierced, 2 1/2 to 3 hours. After 1 hour, check liquid and add water up to original level. Reseal pan with foil and return to oven; after 30 more minutes, check and adjust liquid level again. When meat is tender, continue with step 3; leave meat in pan, draining off liquid, or transfer to a casserole. You can make this dish up to 2 days ahead; let cool, then cover and chill. Bake, covered, in a 350° oven until meat is hot, 20 to 25 minutes. Serve stew with hot cooked rice or mashed potatoes.

Very Scary: blood and death apples

21 Oct

Okay, many things:

Matt Armendariz Donut

1. I found my new food lust: www.mattbites.com

spooky-apples

2. On my new food lust site, they posted the BEST Halloween recipe I’ve seen this year: http://mattbites.com/2009/10/13/adams-scary-apples/

3. Paul loves apples, Paul LOVES candy. I will try to make these (if I can get my act together enough to get a candy thermo and black food coloring!)

Main event: Squash soup

21 Oct

I posted the following almost exactly a year ago, and thought I’d bring it back out to remind everyone of the wonderful variety of squash available at ANY grocery store or market this time of year. I was thinking about making my first seasonal batch of squash soup soon. So, if I do, I’ll share any variations I make with you.

Enjoy, and let me know if you have questions or ideas on these or other types of squash!

——

This weekend, we’re having a couple friends over for dinner that we rarely get to see.  We’re very excited to catch up, walk the neighborhood and look at the leaves and pumpkins (Seattle weather permitting of course) and eat good food with good company.

Since it’ll be a Saturday evening, I thought something warm and familiar would hit the spot just right!

Butternut Squash

photo of butternut squash

So I’m making my famous “Siiri’s Squash Soup.” Now, it might only be famous amongst my family and close friends, but isn’t that the fame that really counts? Bringing the people you love something that makes them happy?  That’s what I love about the art of cooking!

I’ll give you all the juicy details after I cook the whole soup and other dishes, complete with pictures, but for today I’ll tell you what I’ve done so far.

The great thing about having dinner set up on a Saturday and making something like this hearty dish, is that you can start earlier in the week, and just do a thing or two one day, and then when weekend comes along, half your work is already done! (sweet, right?!)

Acorn Squash

photo of acorn squash

So last weekend, when Paul and I were in Lake Chelan enjoying the brisk lake air and beautiful changing leaves, we stopped at a produce market right up the street from the cabin. We go there every year. It’s great, good prices and the staff is really helpful and willing to cut into literally anything to give you a taste. Now THATS good marketing. There we bought apples, pears, and the squash I’ll be using for the soup.

Butter Cup Squash

photo of buttercup squash

I bought a HUGE butternut squash (I think between 6-8lbs), an acorn squash (little guy), and a buttercup squash (medium size, but lots of seeds, not so much pulp.

Here’s a great site that will tell you all you ever wanted to know about squash varieties and what to do with them, What’s Cooking America.

Last night, while I was doing laundry, trying to find something to eat at the house (fail), and watching Grey’s Anatomy, I roasted the squash.

It could not be easier. The thing about roasting much of anything is that you don’t need a recipe. It’s literally the hardest thing to mess up!

I just turned on the oven to 400F (you can choose any temperature you like, but the hotter it is, the less time it’ll take (of course don’t go too high, anything upwards of 425F and you could be asking for some charred black squash).

I cut them each in half, put a bit of olive oil on them, sprinkled with salt, put on cookie sheets (foil or silicone sheets covering so no clean up), and slapped ‘em in the oven for an hour. I checked them at the hour and the littler ones were done. I took them out and left the big butternut in there for another 45 minutes (they’re really dense, so it’ll take much longer).

After they’re done, I let them cool and scooped the flesh out, put them in containers in the fridge.

So now, all I have to do tomorrow is pull all the ingredients together! YAY!

Stay tuned for the recipe (which is really forgiving and changes every time I make it, depending on what I have lying around the house), and lots of pictures!

Stay out of the rain!

Side Kick: what I did with leftover apples

20 Oct

PICT2107

Remember these? Yeah, I made an apple tart with half of them last week for our dinner at Akash and Marissa’s house.  Well, I had half left, and they were begging to be used.

So, I did. Chopped ‘em all up with my handy dandy apple slicer, tossed ‘em in a cassarole dish.

PICT2175

Melted some organic pure cane sugar (straight from Costa Rica-thanks Mark) with some water, poured it over to help the apples cook down in the oven.

Set the oven to 375F, mixed up some gluten free flour (like maybe a tablespoon) with a handful of whole oats, a handful of brown sugar and maybe 3Tbsp of cold cubed butter.  Spread that over the top of the apples and shoved it in the oven for 55 minutes in the top third of the oven.

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This is what I got (with the help of Paul and Mike who grabbed some vanilla ice cream with caramel swirl at the store). (again, sorry for the lame picture. I was more concerned with the ice cream melting – in my mouth while I gobbled this up)

So. So. Good.

No recipe, just straight up wingin’ it. You can too.

If you want a more direct recipe, let me know!

Main event: the best “fried” (aka baked) chicken

20 Oct

To go with the Squash Chowder I made on Saturday, I felt that a crispy, spicy chicken dish would really balance the flavors and textures. So I found a super easy idea (from Redbook) “Fried” chicken recipe.

It’s baked in the oven and of course, I barely followed the recipe and did no measuring….who needs it for stuff like this?

Here’s what I did:

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In a bowl mix about 3/4 cup plain, nonfat yogurt with a tablespoon or so of any hot sauce you have in the fridge and 1 egg white (or just the whole egg if you’re lazy).

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Tenderize your chicken by either pounding it a bit with a meat mallet or stabbing it with two forks. Add to the bowl with yogurt marinade. Let sit out for about 40 minutes, while you pre heat your oven to 400F and do any other dish prep for the meal.

During this time, take a few cups of corn flakes and in a different bowl crumble them up to a medium consistency. Add about a teaspoon each of paprika, dried thyme or oregano, garlic powder and salt.

When other dishes are about 20 minutes from being done, dredge the chicken (that means coat) with the corn flake spice mixture completely. Place on greased cookie sheet (or greased tin foil. You can use PAM spray or something, or a bit of olive oil or butter).

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Bake at 400F in top third of oven for 20 minutes. Don’t open oven till done.  It will be done. I haven’t had a bad batch yet.

Serve immediately so the crust on the bottom doesn’t get soggy. 

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And here’s their recipe:

INGREDIENTS
 • 1/2 cup fat-free buttermilk
 • 1 large egg white
 • 2 tsp hot red pepper sauce
 • 4 (6 oz) boneless, skinless chicken breast halves
 • 1 cup prepared cornflake cereal crumbs
 • 2 tsp paprika
 • 1 tsp each dried thyme (or oregano if you don’t have thyme), garlic powder, and kosher salt
 • Olive oil cooking spray

DIRECTIONS
• 1. In medium bowl, whisk buttermilk, egg white, and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400° F.
• 2. Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs, paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.
• 3. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture Lightly spray crumb coating with cooking spray.
• 4. Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in the thickest parts, and crumb coating is crusty.

NUTRITIONAL INFORMATION
• 1 serving: Calories 290; Carbohydrates 22g; Fat 4g

Main event: Siiri’s famous squash soup

20 Oct

Good Tuesday Morning, Readers!

So last week, I shared my squash hunting experience with you, from the crisp and windy shores of Lake Chelan, Washington. I showed you how I roasted the squash to prepare them for my famous soup, which I was going to make for our dinner guest on Saturday night.

And indeed, squash soup was created and devoured. (I now think I may call it Squash Chowder, because it’s so hearty and thick, and slightly chunky, it resembles a chowder more).

I’ll share my “recipe” with you below, which of course is like most of my dishes in that the recipe is forgiving, loose and adaptable, so you can really just use what you’ve got with almost little to no ‘store run’ purchases.

I also will show you my favorite Fall decor accessories that I’ve been dying to use since I picked them up on Crate and Barrel discount at the end of last Fall. (please excuse the blurry photo)

Crate and Barrel pumpkin soup bowls

Ingredients
1 Acorn Squash
1 Butternut Squash
(other squash optional, I used Buttercup, known for it’s sweetness)
1 large yellow onion, chopped
1-2 cans low sodium, fat free chicken or vegetable broth
1 bag frozen corn, about 16oz. (yellow is sweeter, I like this)
1 cup fat free or regular half and half (or nonfat plain yogurt, which is what I used this time since I had it already)
2 tsp. salt
½ tsp. black pepper
1.5 tsp. cayenne pepper
2 tsp. Chili powder
2 tsp. cinnamon
1 medium sweet potato (optional)
1 cup pumpkin (optional)
½ tsp. Poultry seasoning
 
Directions

carmelize your onions

In a large soup pot (10-12quarts) chop onion with 1 tsp olive oil. Keep on low heat, and caramelize. Should take about 20 minutes. Once caramelized, add half the broth and all the yogurt, bring to a simmer. Lower temperature to keep warm, but not simmering. Add all spices.

add your spices to the carmelized onions and let toast for a few minutes, stirring constantly

Puree corn in small batches with remaining broth to a paste consistency; add to mixture, stirring occasionally. (lumps are good, leave ‘em)

roasted squash and pureed corn with broth

Add your roasted squash, no skins. Use whisk or spatula or potato masher to break up flesh.  Stir and bring to simmer. Once simmering, reduce heat to the lowest setting. Cover for about 20 minutes. Stir in half and half. If need be, add flour to thicken or water to thin.
 
Tip: Use a whisk to incorporate each new ingredient. The whisk will help break up clumps of squash or anything else that enters the soup as a paste. Your goal is to have a well blended soup that still has some chunky consistency, but is well incorporated.
 
Add more spices to taste. Will stay in pot in fridge for up to two weeks. Can freeze if desired. The flavor definitely gets better as the days go on. So my advice, make at least this much (sometimes I double the batch in a huge stock pot.) You’ll thank yourself on day 7 when you can’t stop filling your face with this healthy and hearty Fall staple.

(Here’s a bad picture of our dinner table. I need a new camera, this is a joke!)

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