Harvest Comfort…

Harvest Comfort…

Have you ever noticed how during this time of year, Fall, there are so many great dishes out there that we get to eat?! To most of us we would probably call these foods comfort foods because they are such hearty meals and make us feel so good after we have enjoyed them!

Most of the time these comfort foods are not really in our number of calories we want to take in, especially in one day!

Here are two hearty comfort foods that I have tried over the last few days and you don’t have to worry these won’t pack on the pounds!

Enjoy!…

Stuffed Acorn Squash with Quinoa and Feta Cheese

Roasted Brussels Sprouts and Grapes 

Homemade Chicken Pot-Pie  

And of course, you can’t ever go wrong with having  a delicious warm pound cake to top of your night! :) 

 

Stuffed Acorn Squash with Quinoa and Pistachios 
Serves 8
From Whole Living November 2011

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 cup quinoa, rinsed
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup feta, crumbled
  • 1/2 cup roasted, salted, pistachios, chopped
  • 2 teaspoons red wine vinegar
  • pinch red pepper flakes

Preheat oven to 425 degrees F. Brush squash with 2 tablespoons olive oil and season with salt and pepper. Roast cut-side down on two baking sheets until tender and caramelized, 15-20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons olive oil, and vinegar. Season with salt and red pepper flakes to taste. Divide filling among squash.


Roasted Brussels Sprouts and Grapes

serves 8 

From: Whole Living November 2011

This recipe calls for walnuts, but I did not use them, its up to you. 

  • 24oz brussels sprouts (about 8 cups) halved or quartered
  • 24oz of grapes (about 4 cups)
  • 2 Tbsp extra-virgin olive oil
  • 4 Tbsp fresh thyme, coarse salt and freshly ground pepper
  • 2 tsp balsamic vinegar

 Heat oven to 450F. On two rimmed baking sheets, toss brussel sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes. 

Drizzle each tray with 1 tsp vinegar and scrape up any caramelized bits with a wooden spoon. and enjoy!

 

Chicken Pot Pie

This was something that I had never tried before, but ended up tasting great and even looked beautiful! 🙂

Serves 6

From My own creation (with a little help from my Sissy’s recipe for chicken-n-dumplins)

  • 3 cups of chopped baby carrots and celery
  • skinned potatoes chopped into quarter size pieces
  • 3 cups of fresh sweet green peas (you can also go for the frozen ones, just make sure you get the organic kind)
  • Whole chicken

Preheat oven to 375F (or what your pie crust box tells you) Once you have cooked your chicken and and have cut the meat place it in a nice size soup pot with olive-oil, salt and pepper. Add in all of your veggies and stir everything together. Let everything come to a nice sizzle steam. Add in your chicken broth until it just covers all the veggies and chicken. Put a lid on and let it cook on med/high for about 15 to 20 minutes.

Once the veggies are tender, season with more salt and peper. If the soup is not thick enough from the potatoes add in (a little at a time) sifted flour and continue to stir until the soup gets thicker.

For the pie crust, I bought an already made one by pillsbury that came with two sheets. I placed the one on the bottom and made sure there were no bubbles before I poured in the soup. Once the soup is in cover with the other pie sheet and with a knife put an X on top.

Let the chicken pot pie cook for about 20 uncovered. Then place foil over the chicken pot pie and cut the center out so that the only thing that is covered are the edges. let cook for another 25 minutes.

When finished, let cool then Enjoy!

 

Jamie Fago
jamie@sbcakery.com