I Love Fall Most of All
I love being in the kitchen most any time, but when the air is cool and crisp it’s hard to enjoy being anywhere else! And right now that’s a good thing as I’m trying hard to buckle down and concentrate on selecting and testing recipes for my upcoming cookbook. Yes, the cookbook is “still on the front burner” which works out since the Cooking Classes continue to be on hold. I’m finding the most difficult decisions to make are which recipes to include. Over the past 15 years we have made thousands of recipes, and like a good mom, I love them all! So narrowing them down to a manageable number is a huge challenge.
I’m asking for your help! The two recipes below are on the “short list” to be included. If you get a chance to make them I would love to hear your input. Just send any comments to The Blue Apron Cooking School’s email – firstname.lastname@example.org. I appreciate your input, comments and support!
My favorite granola
Breakfast Parfait — Granola layered with yogurt and fruit
My Favorite Granola
- 4 cups old fashioned oats
- 2 cups coarsely chopped toasted mixed nuts (I like hazelnuts, almonds and peanuts)
- 1 cup fine shredded sweetened coconut
- 1/3 cup brown sugar
- 1/2 tsp table salt
- 1/3 cup maple syrup
- 1/3 cup coconut or canola oil
- 1 cup mix of golden raisins and dried tart cherries (more or less to taste)
- 1/3 cup mini chocolate chips optional
- Preheat oven to 250 degrees. Set aside 1 or 2 large baking pans (depends on size).
- In a large bowl, mix together oats, nuts, coconut, brown sugar and salt.In a small bowl, mix together syrup and oil. Drizzle over oat mixture.Stir well and spread mixture onto 1 or 2 baking sheet pans.Bake for 80 minutes, stirring every 20 minutes.
- Let cool on pans then return mixture to mixing bowl. Stir in dried fruits and chocolate chips. Store in an airtight container.Makes about 8 cups.
Slice an unpeeled cored sweet-crisp apple. Mix well 2 Tbs. powdered peanut butter into a small container of low-fat vanilla yogurt. Dip apple slice into peanut butter yogurt mixture, then into a bit of granola – yum!
Recipe from The Blue Apron Cooking School
Creamy Southwestern Pumpkin Soup
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 5 cups chicken broth
- 1 large baking potato, peeled and chopped
- 1 1/4 tsp salt
- 1/4 - 3/4 tsp chipotle chili powder Start with 1/4 tsp., adding more to taste
- 1/2 tsp ground cumin
- 1 15 oz canned pumpkin
- 1/4 cup fresh cilantro, chopped
- 2 cups whole milk
- 1/2 cup sour cream
- 1/2 - 1 cup frozen corn
- 1 - 3 Tbsp fresh lime juice
- Mexican Crema For a good homemade recipe see below.
- Chopped cilantro and toasted pepitas
- Melt butter in a medium-large heavy saucepan over medium-low heat.
- Add onion, cover, and cook, stirring occasionally for about 15 minutes until nearly tender.
- Add garlic and cook about 5 minutes more (be careful not to let garlic burn).
- Add chicken broth, potato, salt, chili powder, and cumin. Cook about 20-30 minutes, stirring often, until potato is tender.
- Remove from heat, add pumpking, cilantro, milk and sour cream.
- Blend with an immersion blender until smooth. Return soup to pot and add corn. (If using a blender, cool first then puree in batches.)
- Heat to a simmer, add lime juice 1 tablespoon at a time, tasing after each addition.
- Garnish as desired with Crema, cilantro and pepitas (toasted pumpkin seeds).