Pumpkin & Chicken Chowder

The weather is cooling off & pumpkins are a-plenty right now!!  Take advantage & make up some of this tasty Fall soup.  Also, while grocers are stocked up, buy extra pumpkin & prepare as you wish then freeze for later!  Don't forget to toast up the seeds for a yummy treat that kids & fids will all enjoy.

Ingredients:

·        2 red bell peppers

·        2 jalapeño peppers

·        2 T EVOO

·        1 1/2 pounds boneless, skinless chicken breasts, diced

·        1 (about 2 pounds) pumpkin, peeled, seeded, cut into 1” chunks

·        3 T all-purpose flour

·        2 tsp ground cumin

·        1 tsp chili powder

·        1 ear (1 cup) corn, kernels removed

·        32 oz low-sodium chicken broth or vegetable broth

·        1 T fresh oregano leaves

·        3 green onions or leeks, sliced (for people portion garnish only)

·        1/2 C sour cream (optional)

Directions:

To roast the peppers:

1. Preheat oven to broil. Place the red peppers & jalapeños on a baking sheet & cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes.
2. Seal the charred peppers in a plastic bag for 10 to 12 minutes.
3. Peel, stem, seed & cut peppers into 1/2-inch pieces. Set aside.

To make the soup:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces & cook until browned. Remove the chicken & keep warm.
2. Add the pumpkin & sauté for about 5 minutes.
3. Add the flour, cumin, chili powder & cook for 1-2 minutes.
4. Add the corn, peppers, chicken, broth, & oregano & bring the soup to a boil. Reduce heat to low & simmer about 30 minutes. Garnish with sour cream for the humans, if desired, & serve hot.

** Set aside a scoop (a bite of chicken won't hurt!) for the fiddies to cool before serving!

Leslie’s Bean Salad Quesadillas

Ingredients:

Dry beans – soak in advance:

1/4 C black beans
1/4 C dark red kidney beans
1/4 C garbanzo beans
1/4 C pinto beans

¾ C rice of your preference
1 – 10 oz pkg frozen corn, thawed
** I prefer equivalent amount of fresh corn removed from cob – about 3 ears
2 cloves garlic, minced
1 green bell pepper, chopped (don’t forget to save the core for birdie pleasure)
2 tomatoes, chopped
1 tsp vegetable oil
1 tsp cumin
1 T chili powder
1 pinch dried or a palm full of fresh chopped parsley
Whole wheat tortillas
Your favorite quesadilla cheese, shredded (omit for fid portion)
Sour cream and fresh pico de gallo or your favorite salsa for serving (humans only)

**If making for the humans only, substituting canned beans will save you time.  However, canned beans contain sodium that should be avoided when serving to your fids.

Directions:

1. Start beans soaking the night before then cook according to package directions.
2. With about 30 minutes left on your bean cooking time, start your rice so they are done about the same time.  Stir garlic, oil, cumin, chili powder & parsley (if using dried) into water for rice.  Add rice & bring to a boil, reduce heat & cover.  Simmer until liquid is gone & rice is done.  Stir in fresh parsley (if using).
3. In a lightly oiled large skillet over medium heat, gently sauté bell pepper & tomato.  Stir in corn, beans & rice & heat everything through.
4. Remove mixture to a bowl & wipe out skillet. 
5. Assemble quesadillas, adding cheese (for people only) & bean mixture between 2 tortillas.  Brown on both sides until cheese is melted and serve with your favorite toppings!

***For your fid’s dining pleasure, try rolling up their portion in a small piece of tortilla & toast (seam side down 1^st to help it stay together) in the skillet.  They’ll love chewing it open to see what’s inside!

Leftover quesadilla filling can be frozen for future use!

Carrots & Peas Orzo

Ingredients:

• Salt & pepper (for the people)
• 1 cup orzo
• 1 cup frozen peas
• 4 carrots, sliced
• Drizzle of honey (optional)
• 1/2 cup grated parmigiano-reggiano cheese

Directions:

1.   Bring a medium pot of water to a boil, add the orzo & cook until just before al dente, about 7 minutes. Add the peas & cook for 1 minute; drain & return the pasta & peas to the pot.

2.   While the pasta is cooking, in a medium saucepan, cover the carrots with water & bring to a boil. Cook until tender, about 12 minutes. Drain, reserving about 1/2 cup cooking water, then transfer the carrots to a food processor. Add the reserved cooking water & honey, if using, & process until smooth.

3.   Stir the carrot puree into the pasta & peas.  Portion out half for the fids & let cool before serving; season the people's portion with salt & pepper.  Sprinkle with parmesan & enjoy.

*** The pups will like this one, too!  J

Buckwheat & Basil Frittata

Ingredients:

• 2/3 cup buckwheat, toasted
• 1 tablespoon extra-virgin olive oil
• 2 zucchini, grated
• 3 cloves garlic, finely chopped
• Salt & pepper (for people portions)
• 10 eggs, beaten
• 3 tablespoons chopped fresh basil, plus thinly sliced leaves for sprinkling
• 1 cup sour cream (for people portions)

Directions:

1.   Preheat the oven to 400°. In a large pot of boiling, salted water, cook the buckwheat, undisturbed, until tender, about 15 minutes; drain.

2.   Meanwhile, in a medium, ovenproof nonstick skillet, heat the olive oil over medium heat; add the zucchini & two-thirds of the garlic & cook until the zucchini is brown around the edges, about 10 minutes. Stir in the buckwheat & cook for 2 minutes.

3.   In a large bowl, combine the eggs & 2 tablespoons basil. Add to the skillet & cook, scrambling, until half-cooked. Transfer to the oven & bake until the frittata is set, 8 to 10 minutes; cut into wedges.

4.   Meanwhile, in a small bowl, stir together the sour cream with the remaining garlic & 1 tablespoon basil. Add a dollop to each wedge for the humans & sprinkle with the sliced basil.