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Fall Food Chronicles 2020

This is my season! As much as I love warm weather, I really do LOVE a change in season. I think mostly because I like transition, change, new things, and fresh ideas. Growing up in Chicago, fall has always been my favorite season. Not only are the colors outside vibrant and beautiful with the falling leaves, but there’s a crispness in the air that brings about an indescribable ummmph. It’s also sweater weather…..MY FAVORITE. I’m good with layering up as long as I don’t have to wear a coat. I’ve already had to wear my coat a couple of times here in Austin, Texas. Let’s hope not too many more times.

I haven’t posted since the week of Thanksgiving, so you might be wondering what I’ve been up to. Aside from being CRAY CRAY busy at work, I’ve been visiting our new house currently under construction, dreaming about the day we move in, giving and gifting, reading, trying new workouts, and mostly minding my business. In the midst of all of that, you better believe I’ve been cooking, though not too much on the actual turkey day.

Thanksgiving feast 2020

In my previous post Thank-FULL, I mentioned that we were doing something different this year for our Thanksgiving dinner and WE DID. We ordered our food from a restaurant, picked it up, heated the precooked food in the oven on Thanksgiving day, and ATE IT UP THE WHOLE WEEKEND! AND YOU KNOW WHAT!!! IT WAS DELICIOUS! Ok. No more caps….just my excitement from remembering how much I enjoyed it and enjoyed not being exhausted from cooking. I did make 2 sweet potato pies and a big pot of mixed greens though.

Chili cheese stuffed sweet potato with fresh guacamole. LPC

What would fall be without a steaming pot of homemade chili? I decided to do something really different. I enjoy a chili stuffed baked potato on occassion, but I was very curious about how it would taste with a SWEET potato. It’s interesting because I had been craving chili and sweet potatoes simultaneously so I put them together and WHOILA! It was like a party in my mouth, especially with the added touch of guacamole. I’d do that one again. Leftover chili is in the freezer.

Sautéed shrimp with pigeon peas and rice. LPC

My mom, Solange, surprised me one time when I was in my twenties. I thought I’d tasted EVERY dish she knew how to make and ONE DAY, she layed it on me. She made pigeon peas and rice! I had never heard of pigeon peas. It was so delicious. She showed me how to make it.

Pigeon peas and rice. LPC

I’ve only purchased pigeon peas in a can. A couple of months ago, I purchased a large bag of basmati rice that was on clearance at my favorite grocery store. This was my first time using basmati rice in the dish and it held up nicely. I think I prefer it with jasmine rice though, but IT’S ALL GOOD.

Chicken Tostadas. LPC

We eat a version of tacos for dinner every week. I believe my daughter, Elise, can eat tacos every SINGLE day. She loves simple beef tacos, but I think my chicken tacos are becoming her favorite. I cubed and seasoned chicken breasts, pan fried them, added onions, garlic, jalapenos and plenty of spices, toasted tostada shells in the oven, and added shredded cheese and a lovely pre-shredded cabbage slaw with red onion. Delish!

Steak, organic roasted golden ranch potatoes, and organic mixed veggies. LPC

I mentioned in previous posts that I shop the sales ads at my favorite grocery stores. It’s how I maximize our grocery budget. For the last few months, I’ve been finding great sales on meat despite the fact that groceries have generally gotten more expensive. I purchased a couple of packs of steaks (T-Bone and New York Strip) and I’m so glad I did. As my normal process when preparing meat, I made a flavorful marinade and allowed the steak to soak it up for a day or two. I used my cast iron skillet to develop a nice crust on both sides, then finished it in the oven. YUM!

Roasted chicken, dressing, gravy, macaroni and cheese, and green beans. LPC

Since I didn’t make my dressing recipe on Thanksgiving, I decided to make some for Sunday dinner. I think I can make dressing in my sleep, after all, I’ve been making it for over twenty years. I was talking to one of my mentees about Thanksgiving prep and she mentioned that she had never made a full Thanksgiving meal herself although she’s married with children. She said that her mom has taken on the tradition after her grandmother passed away. I didn’t have that luxury as a married woman because we moved to Texas, away from our families, right after we got married, so I learned to cook all the Thanksgiving favorites.

My prized possession. LPC

I purchased this cookbook at a gift shop in the mall about twenty three years ago and it was been my best friend during the holidays. I’ve always gotten compliments on every dish I’ve made for potlucks from recipes in this book.

Buttermilk fried chicken and green beans. LPC

Sometimes you have a taste for fried chicken…at least I do. I don’t regret for one minute making my fried chicken wings…neither does my family.

Cubed steak with rice. LPC

I attribute all of my cooking to my mom. You may want to read my post Solange taught me how to cook to get more insight into what I learned from her. Cubed steak was another inexpensive meal she made when I was growing up. I rarely make it (maybe once a year), but this is what my husband, Bryan, said he wanted for dinner when I asked last weekend. In case you’re wondering, it was very tasty though Bryan thought it needed more pepper.

Pot roast, garlic mashed potatoes, and roasted mixed veggies. LPC

The secret to flavorful food is to give the meat a running start by seasoning it in advance and just letting it sit in the glorious rub, marinade, or brine for an extended period of time from a few hours to a few days. This does take foresight and planning, but it’s worth it. Bryan put this lovely roast in the crockpot last night on low. When I got up in the morning, the setting had automatically changed to “warm” but I turned it back to low and let it simmer all day. At around 4:30 pm, after my last meeting for the day, I peeled and boiled the gold potatoes and put them in a pot with garlic cloves and water on the stove. I roasted the veggies and baked a few rolls. Dinner was easy, peasy, and decadent.

Baked pears with walnuts. LPC

I do love desserts but want to reduce my sugar intake, so I’ve been thinking of healthier versions of desserts. I’ve been craving dishes like apple crisps. I also love pears and decided to roast them with a bit of maple syrup, fresh lemon juice, vanilla extract, cinnamon, and walnuts. It looks dry, but when I cut into them, the pears were juicy. I served with a dollop of light whipped cream. It hit the spot!

All of these dishes have a slight twist from what I normally make. Perhaps the fall season has gotten my creative juices flowing. I’m excited about our Christmas meal. I’m realizing that I can’t think of the name of the meat we bought because it was my first time buying it, but it’s going to be so good.😁 (Update: chuck rib roast) Can’t wait to share the picture of our meal with you.

What have you been cooking up? What are your plans for the holidays? I would love to hear from you.

5 thoughts on “Fall Food Chronicles 2020

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