I have not been creating new recipes lately. Something about this cool fall has lead me to digging out some of my old favorite fall recipes.
First off, I cannot even explain how much Chili I have been making lately!
There is nothing better than getting home from a long snowy drive to a house filled with the warm, comforting smell of chili in the crockpot. I like to change up my recipe from time to time. Adding cinnamon or coffee really warms it up. I also experiment with adding different veggies: corn, carrots, sweet potato and mushrooms. For my chili recipe click here.
But Chili isn’t the only thing I have been cooking up lately. With American Thanksgiving just around the corner (and long in the past for us Canadians) there are incredible deals on full roaster chickens.
I love to cook chicken and have been able to do it on weeknights by popping it in my slow cooker in the morning and coming home to an amazing fall-off-the-bone chicken at night.
If I do this at the beginning of the week it will make enough chicken for my lunches for almost the whole week. I pop the bones back in the slow cooker the next day with some water and when I get home I have a fresh batch of chicken stock too! Win-Win! To see my slow cooker chicken click here.
This pumpkin soup recipe started a whole development of new soup recipes that has sort of gotten out of hand.
Not only does this recipe make the easiest, healthy, delicious pumpkin soup; but it can be used with all sorts of other veggies too. In place of the pumpkin I have also used, potato, sweet potato, butternut squash and carrot and all were amazing!
This recipe is so easy: 1 part veggies, 1 1/4 part liquid. The rest is up to you! Learn to play with the veggies in the recipe. And the liquid too! Use different stocks like veggie, chicken, beef or mushroom. Or even yogurt, milk, coconut milk or heavy cream. The combinations are endless and so delicious and filling. To see the original recipe click here.
Apple Crumble is my go-to dessert recipe. There is so little effort required and it makes such a heart and warming dessert.
I have also experimented with using stone fruits in place of apples. A combination of plums, peaches and nectarines turned out a-maz-ing. You can also mix some nuts and seeds into the crumble mixture to “healthify” it a little bit.
This week I plan to try making it in my slow cooker. I have read good reviews on the way it turns out. It may mean the crumble is a little less crisp than when cooked in the oven, but you are still guaranteed the sweet, gooey fruit layer. To see my original recipe click here.
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