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).
Hi Liz –
I have just printed the copies for the granola and pumpkin soup. So, I haven’t made them yet. But, I did want you to know that I have made the recipes you sent for Seasoned Croutons and Zucchini Soup several times. My husband and me actually love BOTH of them. The croutons make such a big batch that I usually freeze some of them, but we use them in chili, broccoli soup, salads, etc. Keep up the good work! I’m sure this is really hard to be so enthusiastic under these COVID times, but you are doing a great job! THANKS!
Liz, I forgot how much I enjoyed a breakfast sundae. Love this Granola, and I already had everything in my pantry except the coconut. I would say include this in your book, as it is easy to make and tastes great.
I did not try the soup as I am not a milk or cream based soup person.
Thanks again for sending this request.
I have now made both of these recipes. I loved them both! The granola is crunchy and tasty. I have not even eaten it with yogurt, but I have used it on top of salads, eaten it as a snack at night, and with milk in the morning. To be honest, I have not really been a fan of granola, but the home made recipe has won me over!
The pumpkin soup is the BOMB! It has a rich, delicious flavor to it that I would say is really hard to describe. It is a beautiful color and I’m not sure in a blind taste test, I would be able to identify pumpkin. But, all the flavors of this soup come together so well. I’m not sure I would make the Mexican Crema again. The sour cream & lime juice are already in the soup and I think that may be enough. I have topped it with the Seasoned Croutons recipe that you had given us a few weeks ago. Those croutons don’t even stay in my refrigerator for more than a couple of days! My husband and I love them and eat the in soups, salads and snacks! Soooo easy to create! THANKS Liz!
I vote for the granola. The pumpkin soups sounds amazing also, but not a fan of cream soups.