I think it's official - Indian summer has ended. We had an absolutely beautiful fall with a few 80 degree days sprinkled amongst the 50 or 60 degree sunny days. Almost all the leaves have fallen from the trees and we had our first snowfall yesterday (well I saw a few flakes at least!) October flew by, but I guess having a newborn will make that happen. I swore I wouldn't say it, but I can't believe our Adelaide is over a month old now! We are enjoying getting to know her and this weather begs us to stay indoors and do just that!
Last Saturday we had my favorite kind of day - we stayed home and I cooked & baked while Brad & Adelaide watched college football. I made this delicious chili and one of my favorite recipes from my mom - oatmeal cake. The chili wasn't as interesting as I thought it would be, but tasted delicious nonetheless - the pumpkin adds the slightest sweetness to it, but I think it could be altogether missed if you didn't know any better. I tweaked some of the spice amounts based on the comments and was glad I did - I think I may even add more spice when I make it again. At the last minute I decided to add a pinch of nutmeg which gave it the little hint of something different I was looking for.
Turkey Pumpkin Chili
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
2 tablespoon chili powder
1 tablespoon ground cumin
pinch of nutmeg
Salt and pepper to taste
1 (15-ounce) cans black beans, rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, nutmeg, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
recipe adapted from this one
mom's oatmeal cake
1 1/4 C boiling water + 1 C oats
1/2 C butter
1 C sugar
1 C brown sugar
1 ts cinnamon
1/2 ts salt
1 ts vanilla
1 1/3 C flour
1 ts baking powder
Cook oats in water & cool. Cream butter & sugars, add eggs, cinnamon, salt & vanilla. Combine with oats, add flour & baking powder. Pour in prepared 9 x 13 cake pan & bake at 350 degrees for 35 minutes. Sprinkle with powdered sugar.