Fall Harvest Chicken Stew

Roast a small pie pumpkin, a small butternut squash, 2 ears worth of steamed corn nibblets, and five carrots in a large pan with one cup of water and covered with parchment paper. Once cooled, scoop the pumpkin out of it's skin. Puree, adding cream, ginger, cumin, and coconut milk and then pour into the bottom of your crockpot.





Layer in boneless chicken. Broccoli, tomatillos, Empire apple, green onions, red onion, sliced ginger, crushed garlic, drunk cherries, Celtic grey sea salt.

Set the crockpot on high and cover, cook for two hours.

Ito Konnyaku Soup and Stir-fry

Ito konnyaku noodles

Broad bean

Hoisin braised pork

Ginger

Garlic

Organic soy bean paste glazed pork or chicken

Mixed vegetables

Layer of raw large cut
kale or chard

Creamy Vegetable Medley Au Gratin

Garden grown broccoli, celery root,
Wilson St. Sweet Pepper, garden grown swiss chard

My vegetable crisper is filled with oddball veggies. One or two, not enough of each to make a single side dish. So what to do?

I dug out my husband's over forty year old copy of Joy of Cooking and while flipping through the vegetable recipes, saw the au gratin page.

Since he seemed eager to help, I gave my step-son the recipe and ingredients to make the crumbly au gratin while I prepped the veggies.

I cut all of the vegetables into small bite sized pieces and layered them in a glass oven safe bowl.


In a medium saucepan, I made a brown butter roux, whipping in cream and water to create a thin sauce. Then I added grated Parmesan Reggiano, paprika, garlic powder. The cream sauce was then poured all over the vegetables.

Devin blended together 1/4 cup melted butter, 1/4 cup cooking sherry, 2 tsp paprika, 1 tsp garlic powder, 1/2 cup grated parmesan, and 1 1/2 cups of bread crumbs. He fluffed the mix together and then sprinkled it on top of the vegetables. 

It went into, covered, a pre-heated oven, set at 400 degrees. It was done after about thirty-five minutes and was excellent with the balsamic roasted hen and rye bread I made to go along with this.

Jerk Ribs and Jamaican Coat of Arms

At the last IN event, Chef Krista won the evening's competition with her Jamaican Hot Sauce. She gave me a bottle of her new Jamaican Hot Sauce. She warned me that this was an error bottle, twice the chillies had been added when it was made. New bottles were being produced but she handed a few of these out. I love hot sauce and figured a batch of coat of arms would be perfect to try this "error" sauce on.

I totally underestimated how hot this hot sauce would get!

My eyes, nose, and upper lip were on fire. It so delicious!



I used some of her jerk sauce to marinate a rack of organic ribs and grilled them. They were served up with lightly steamed broccoli and a pile of coats of arms and a tall glass of Flying Bison's Buffalo Lager.

2 (16 ounce) cans coconut milk
2 cups white rice
1 onion, finely chopped
1 garlic clove, minced
32 ounces canned black-eyed peas
1/4 teaspoon allspice

In a medium saucepan, combine the black eyed peas with the allspice and simmer on low heat. In another medium saucepan, combine the coconut milk, rice, onion and garlic. Bring to a boil over high heat and stir. Reduce heat to low, cover and cook for 30 minutes, or until all of the liquid has absorbed. When the rice is done, remove the black-eyed peas from the heat. Rinse and drain them very well and mix in with the rice. Serve hot.