OK, that title is a little dramatic, but I do think Fall is a great time to enjoy some slow cooking soups and deserts - even if they don't always look like they could grace the pages of Martha Stewart Living. Also, since it gets dark out so early, you have the perfect excuse to light the candles and open the wine when you start cooking -- no need to wait for dinner!
How I see it: Summer cooking = grilling out lots of fresh meats and vegtables;
Winter cooking = a mad rush to the finish line;
but Fall cooking = hearty herbs and spices that fill the house up with yummy smells while they simmer. Make time to enjoy time in the kitchen...
In the summer, there is no way I would be able to stay in the house long enough to make something like this:
but it seems like a perfectly acceptable fall activity to me (even if you use canned!)
Last night I tried out a butternut squash soup recipe and I was going to post the pictures and recipe here. It turned out... not so hot... so instead I'll post my all time favorite soup to make. (It makes your house smell DELICIOUS!)
Jones's -low fat- Tomato Basil Soup (nutritional info below)
8 medium plum tomatoes (can substitute 1 16-oz. can tomatoes)
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 2 pinches of ground red pepper
• 1 tablespoon chopped fresh basil (or substitute 1 teaspoon dried)
• 2 cups fat free skim milk
• salt and fresh ground black pepper to taste
In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to colander. Cool to touch. Peel off skin and cut the tomatoes in half, remove seeds and chop. In a medium non stick sauce pan sprayed with cooking oil spray, sauté onions over medium high heat for 4 minutes or until translucent, stirring constantly. If need add a little water, wine or broth. Add garlic and cook one more minute. Add the tomatoes. Cook uncovered over medium heat for 20 minutes. (Decrease time to 10 minute for canned tomatoes)
Spoon 3/4 of mixture into blender or food processor and puree until smooth.
Return puree to saucepan. Add red pepper, basil and milk to soup. Heat until hot but do not boil, stirring frequently. Season with salt and fresh ground black pepper to taste. Serve immediately.
Per Serving: 215 Calories2g Fat (8% calories from fat)11g Protein28g Carbohydrate5g Dietary Fiber4mg Cholesterol173mg Sodium