I have some exciting knitting posts coming up soon...but until then, how about some links to recipes I've been loving lately? Fall is one of my favorite cooking seasons. After the heat of summer, it always seems like such a treat to dust off the crockpot and turn on the oven. Squash, pumpkins and soups abound. Chilly nights + warm food = delight
Here's what's been cooking in my kitchen lately:
Lazy Chilies Rellenos (from The Pioneer Woman)
Everything about hatch chilies evokes strong feelings of Fall. You can't get these everywhere (something I learned when I left Colorado the first time). Around late summer / early fall, these roadside stands popup that roast hatch chilies. Sometimes you can find them at farmer's markets, too. The roasters are large metal cylinders. You throw in a bunch of chilies and roast them over a flame until they're charbroiled and smell heavenly.
The smell, the sound the site, the taste = quintessential fall.
A few weeks ago, I went with my parents to a local stand and we bought a bushel of roasted peppers. The great thing about the peppers is that you can freeze them and use them all winter.
When I was a kid, I didn't like hatch chilies. They were too spicy for me to eat. But I still loved going to the chili stand with my Dad. One year, my brother and I were with him and my Dad was sampling the chilies. We happened to also be sharing a can of coke. The chili oils from my Dad's mouth transferred to the coke can and before we realized what was happening, we all had burning mouths. He was sampling the extra-spicy-make-you-cry-this-is-so-hot peppers.
All that to say that I made this recipe with some of my hatch chilies. And it was so good that I ate it for dinner, lunch, dinner, and lunch again.
I love love love brussel sprouts. But they seem like more of a fall / winter food. Sometimes I forget about them in the summer. I recently discovered a new way of making them that's super easy and simple and delicious.
All you do is tear off the leaves, place them on a baking sheet, lightly cover them in olive oil and sprinkle on salt and pepper. Cook them in the oven at 400 degrees until they're a little charred and crispy.
It took me approximately 3 minutes to devour this plate of sprouts. Mmmm.
(from How Crazy Cooks)
I've been making quite a few frittatas lately. The great thing about them is you can throw in whatever you have around. Peppers? Tomatoes? Cheese? Garlic? Sausage? Mix in a few eggs and voila--frittata.