Chipotle-Kissed Red Bean and Sweet Potato Chili from Fresh from the Vegetarian Slow Cooker
Confession: I have no idea if this recipe, as printed, is any good because I’ve never actually used chipotle chiles as directed. However, I have made this multiple times using 4 minced jalapeno peppers instead and it is yummy. I like to fire it up before going off to work. Related: I love our slow cooker.
UPDATE: I still make this one a lot, but now I mostly do it on the stove top. Takes about an hour to cook over low medium heat.
Open-Faced Sloppy Joes from The Cast Iron Skillet Cookbook
The Intended calls these ‘smelly joes.’ I call them delicious. Your mileage may vary, depending on how you feel about ground beef cooked with tomato sauce, worcestershire sauce, peppers and a few other things. Mixed with even more tomato sauce, the left-overs do (excellent) double duty as sauce for pasta.
Magic Peppers from The Improvisational Cook
‘Magic’ might be a slight exaggeration from peppers tossed in oil and then roasted. The Intended and I both enjoyed then though.
Montbeliard Sausage Gratin And Vegetable Tian With Thyme from Pork & Sons
Not having any Montbeliard sausage, I used choritzo instead. Still good – and also a huge amount of food. Huuuge. I ate from this for 4 or 5 days and still had about a fifth left. Did I mention I heart this cookbook? Recipes aside, it’s just a beautiful piece of work.
Vichysoisse from Anthony Bourdain’s Les Halles Cookbook
I made this quite a while ago, when The Intended and I had Heather and CS over. I note it here because I’d like to give it another go-around. The first effort wasn’t bad, but I think I can do a little better.
Pinto Bean, Tomato and Butternut Squash Soup from epicurious
This soup was a) pretty easy to make and b)just the thing for a chill autumn night. There’s plenty left, so we’ll get a chance to see how it tastes reheated. Also: the recipes call for 4 garlic cloves, but I used 7. Just because (I like garlic).
Penne with Pumpkin Sauce from Culinary Cafe
Long story short: we liked. Very fast to make, especially between two people. Another good Fall recipe.
Cream of Celery Soup from The Fanny Farmer Cookbook
My aunt has been making this for Thanksgiving for years; it’s kind of morphed into a tradition. So I made it this year as my contribution to Thanksgiving in the soon-to-be-in-law’s house. Easiest recipe for soup I’ve tried, and still tasty for all that.
Italian Rabbit Stew from The Bacon Cookbook
Cooking this felt like completing a quest. It took some time to find a rabbit; I eventually got one at Savenors, although I’m now told they’re readily available at Super88. The recipe itself was rather labor intensive, with lots of shifting things in and out of the stockpot. But the rabbit went very very nicely with the pancetta and Mom liked it, so we’ll call this one a success.
Roasted Chestnut Soup from The Minimalist
My chestnut roasting and peeling skills are not what they should be, so this soup was perhaps not what it should have been. I’ll try it again, next time with peeled chestnuts.
Garlic soup with tomato from Soup: A Way of Life
The half cup of olive oil called for by this recipe turned to be a little much and the soup was a little too, well, oily. If I try this one again I think a quarter cup might do the trick.
Garlic broth from Soup: A Way of Life
Yum. I used this for the next recipe.
Garlic soup with poached eggs from Soup: A Way of Life
I had trouble getting the bread to stay in the place and instead of lining the skillet the slices kind of floated about. But the soup was still delicious. The heads of garlic in the broth were soft and tender; mixed with the bread and eggs it was a warming combination.
Sweet Potato Soup from Closet Cooking
I made a few changes to this recipe. I didn’t use chicken broth, instead I made a variation (left out the carrots) of the basic stock recipe in How To Cook Everything Vegetarian. I also left the cinnamon out the soup. Still came out pretty good, and used up the last of the sweet potatoes I had hanging about.
Apple-Squash Soup from Epicurean.com
It took longer than 20 minutes for the vegetables to soften (more like 35 minutes) but it was worth the delay.
Michael’s Best Button Mushrooms from FoodNetwork.com
Herself doesn’t particularly care for mushrooms so I ate all these myself. With 6 tbsps of olive oil and 3 tbsps of butter, this recipe is a calorie grenade. A tasty tasty grenade.
Cassoulet With Lots Of Vegetables from
