Fall Foods

I love fall. It is my favorite season. I love the cooler temperatures and the beautiful changing leaves. I love my fall wardrobe, and I love fall foods. I am not one that necessarily believes certain foods should be relegated to certain weather conditions. I will make chili in the middle of summer. But let’s face it, there are some foods I will cook more when the temperature drops. For example, I will go great lengths to avoid my oven when it’s hot out, as I am also a cheapskate and don’t want to pay to run the air conditioner any more than required. So here is an “ode” to my some of my favorite fall dishes.

Anything in the crock pot is a winner for me. I currently have a cut of beef in the fridge waiting to make a variation of the NYT Mississipi Mud Roast recipe. I’m making mine in an instant pot, but still planning to use the slow-cooker function for the actual roasting. I also am planning to add red onion. I also love a simple slow-cooked pork loin with onions and herbs. I’m currently in the market for a trivet for my instant pot so I can experiment more with things like roasting chicken and such in it.There is also a paella planned in the near future using the instant pot.

My chicken pot pie recipe is a go-to in cooler weather. It’s gonna heat up the kitchen and it’s a very hearty dish, so it really does get mostly relegated to cooler temperatures. Roasted vegetables also make a more frequent appearance, along with more scalloped potatoes or potatoes au gratin. I love potatoes, but definitely like them better when I can run my oven longer. I’m also thinking of playing with an old shepherd’s pie recipe I used to get at one of my adopted “moms” dinner tables when I was younger.

And breads! I love baking breads. I am thinking the next several months I am going to do a lot more bread experiments. My husband loves more complex breads like ryes and such, and our youngest loves croissants, baguettes, and basically any bread. I have a focaccia recipe I’ve been meaning to play with. I may try something easier than the Julia Child’s french bread recipes this year as her croissants took me two full days to make. But they were so good! Oh, and bierocks! If I haven’t yet, that recipe will definitely be forthcoming as it gets cooler out!

Finally, soups! I have never been a crazy soup fan, but then I discovered all these very hearty, thick, flavorful soups. I love a loaded baked potato soup. I also have a broccoli-cheese soup I made from adapting a Wisconsin beer cheese soup recipe that is delicious. Of course, my chili will make frequent appearances. I’m also looking to experiment with some mushroom soup recipes since the little one loves mushrooms.

The cooler the temps get, the heartier the food becomes. By mid-winter, my oven practically groans from all the use, and we probably gain a few pounds. I have weekend days where it looks like I’m cooking all the things like I expect a great snow-in or something, but I am so happy when my counters and table are covered with cooling breads and my refrigerator and freezer are filled with leftovers!

Vegetarian/Vegan Smoking

So many of you know that I turn my Weber grill into a smoker on a regular basis and smoke a lot of meats! But I also smoke mushrooms and tofu for my little veggie eaters. However, I hadn’t really experimented with a lot of vegetables. So I decided to do a complete vegetarian smoke. Here’s my review of the things I tried:

Corn on the cob was delicious, but I opted to smoke them in the husks, and I think the taste was not much different than when you grill it this way. It didn’t really pick up the smoke except near the tip where it may have been a bit out of the husk or the husk opened. I will be retrying this without the husks to see how that works. However, the corn was sweet, delicious and the perfect texture.

Smoked mushrooms were a hit with the 9-year old. I’ve done portobella mushrooms in the past. This time, I found some larger baby portobellas. I skewered them and coated them with olive oil and some salt. I don’t like mushrooms, so I have to trust the kid’s opinion here. She said they picked up a lot of smoke.

Smoked red, yellow and orange bell peppers were delicious, and my tiny food critic agreed. They were sweet as you’d expect, but they also picked up a substantial amount of the smoke.

Zuchinni also picked up a substantial amount of smoke. It was not squishy soft like squash can get, so some might like it cooked longer, but I loved it. It was no longer “crisp” like eating it raw, but not to the squishy point either. It had the zucchini flavor along with the nice amount of smoke. As a note, I cut them in half length-wise and added olive oil and salt before putting on the grill.

Smoked red onion is delicious! The 9-year old wouldn’t try it. She has a fear of spice, and at the mention of the word “onion,” she acts like a vampire around garlic. Someday, I’ll get her to see the beauty in onions. Luckily, she doesn’t recognize that they are in a lot of the foods we eat and does not realize shallots are in the same family!

Smoke cauliflower was not good. I followed an online post I found, but I may not have done it right. However, to both myself and my husband, there was an intense smoke flavor but it completely overwhelmed the cauliflower. Also, the cauliflower did not soften the way it does when you roast it.

Overall, I would say dinner was a success. (Just a disclaimer, I grilled a few bratwurst after the veggies were all off the grill which us meat eaters had with the vegetables.) I would definitely be willing to try more vegetables in the smoker. I’m also considering trying cold smoking in the near future, and I think tofu may react well to such a process!

Meat Alternatives

Having vegan and vegetarian children, I have done a lot of exploring of meat alternatives. From your very basic tofu to more adventurous options. I have to say that even I, the very carnivorous one, have found some truly tasty vegetarian and vegan options. And thanks to all the popularity of such lifestyles, there are so many variations of meat substitutes out there now.

When Katie was around 8, she decided to be vegetarian for a brief period. At that time, the options out there were still pretty slim, and I had very little knowledge of cooking vegetarian. I experimented with tofu. By experimented, I mean I googled some recipes and basically cooked marinated tofu in stir fry. I did discover tofu parmigiana, which was good enough that even my very carnivorous father-in-law at the time liked it. I tried a chocolate mouse but never had any success with preparing soft tofu.

I later experimented with TVP. I failed. I have yet to find a way to prepare that in any form I truly find edible. I know it’s quite popular, so obviously it is the cook in this case. Mostly, my vegetarian involved just leaving meat out of foods such as pastas, frittatas, etc. I did discover baking and frying tofu for various recipes. I also discovered beans as a nice alternative, especially chickpeas and black beans.

I’ve found most of the commercial meat substitute products lacking. I didn’t hate soyrizo, but I’ve tried some Italian sausage and chicken substitutes that I thought were pretty awful. I did learn quickly that you cannot go into eating these products expecting them to taste anything like the meat they are supposed to substitute. They are their own products, kind of like how Taco Bell isn’t really anything close to authentic Mexican flavors.

Most recently, I tried jack fruit. I had heard a lot about this product. My Melanie has raved about it as bbq. I found a recipe for jack fruit and black bean enchiladas on Well Vegan’s site. The recipe had some things I knew our youngest would not eat. I think I have mentioned her aversion to “spicy” and how low that bar can be. So, I adapted the recipe to what I knew I could get away with but took the basic principle of the recipe. I had Melanie and her friend Megan, who is also gluten free, over for dinner. It went over like gangbusters with the two of them. The youngest still didn’t love it, but she didn’t cry or spit it out, so minor victory. And I loved it! We’ll definitely try it again in more recipes.

This definitely inspired me to keep exploring new and exotic meat substitute ideas that are out there. I also just love cooking things I’ve never had before!

Instant Pot

An acquaintance told me about her Instapot recently. It definitely sounded like something I would love to try out. Luck would have it that the husband and I stumbled onto a Macy’s going out of business sale and there was an Instant Pot (not the “Instapot”, another brand). This has to be one of the most amazing inventions ever.

First, you can do all the things. Think one pot meal and this is your best friend. You can saute, slow cook, steam, warm, pressure cook…I mean the thing specifically has a risotto setting! Also, unlike most other kitchen gadgets you find, this one can eliminate other items in your kitchen! I’m going to keep my crockpot, but I COULD get rid of it.

The first thing I made with the Instant Pot was my risotto. I was skeptical, but it came out awesome. The best part was that the risotto normally takes over and hour and I’m stuck standing over a hot boiling dutch oven for most of the time. While the work out to my arms is awesome, it’s also exhausting. In the Instant Pot, I sauteed the shallots, wine, garlic and rice, and then just added my saffron, salt, pepper and vegetable stock. I set the pot in the steam function for 20 minutes. The risotto was awesome!

As weird as it sound, I love the Instant Pot for making pasta. It’s really the equivalent of one pan as far as dishes are concerned, so while it sounds like too much for such a simple dish, it’s worth it. The pasta comes out perfectly done. I’ve done a recipe where you make the sauce first and add the pasta and steam. I’ve also done pesto by cooking the pasta in the pot and adding the pesto after it’s done to the hot pot. In both cases, the pasta was delicious.

My next adventure is going to be chicken. I have some chicken thigh thawed and I’ve found several good looking recipes online. I don’t think I’m going to use one of the recipes, but I will use some ideas I got from them. I’m thinking of a garlic, onion and white wine chicken preparation. I’ll try to remember to update you on how it came out!