Monthly Archives: October 2010

Autumn Casserole aka Fall in a Bowl

I made this recipe for the first time last Fall.  It is amazing and brings the flavors of fall together in one dish.  I think the only thing that would make it more “fall-ish” is to add some roasted butternut squash.  Actually, that sounds so good I just might have to do that next time!  Stephanie, of A Year of Slow Cooking described this dish as “a bowl full of Fall,” and I have to agree!

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Autumn Casserole

Adapted from this recipe.

Makes 8 servings


  • 2 cups rice (uncooked)
  • 1 14 oz can vegetable broth
  • 2 1/4 cups water
  • 1 tsp olive oil
  • 14 oz sausage (I used smoked chicken sausage that is fully cooked)
  • 1 medium onion, chopped
  • 2 medium carrots, chopped (I used 15 baby carrots)
  • 2 tsp olive oil
  • 2 small apples, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp rosemary
  • 1 Tbsp dried parsley flakes


  1. Pre-heat oven to 350*.
  2. Mix rice, vegetable broth, water and 1 tsp olive oil in a medium sauce pan.  Bring to a boil and then reduce heat.  Cover and simmer until rice is cooked (about 20 minutes).
  3. Meanwhile, sauté the onion and carrots in the remaining 2 tsp olive oil until tender, about 5 minutes.
  4. Add sausage and sauté another 2 minutes (if you are using raw sausage, cook longer here, or cook separately and add at this time.)
  5. Add apples and sauté another 3 minutes.
  6. In a large bowl, combine cooked rice, sausage/apple mixture and all spices.  Mix well.
  7. Transfer mixture to a 9 x 13 baking dish that has been sprayed with cooking spray.  Cover with foil and bake for 30 minutes.

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Filed under Main Dishes

Sweet and Spicy Barbeque Baked Beans

Normally I don’t make recipes that have a ton of ingredients.  I always find that I have to buy some random ingredient that I’ll never use again and it will sit in my pantry until it expires and I have to throw it away.  While these baked beans do have a lot of ingredients, I think they are, for the most part, things people have on hand already.

The flavor in these baked beans started sweet and finished spicy.   The went perfectly with the pork that my husband had slow cooked in the smoker all day.  You can easily double or triple this recipe to feed a crowd.  I took the leftovers for lunch the next day, and they were even better than hot out of the oven!


Sweet and Spicy Barbeque Baked Beans

Makes 6 servings


  • 1 cup dried beans (I used pinto, but you could use navy, great northern, any small bean really)
  • 1 small onion, chopped
  • 1 tsp olive oil
  • 2 Tbsp tomato paste
  • 1/3 cup ketchup
  • 2 Tbsp Steak sauce (like A1)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • 2 Tbsp brown sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/8-1/4 tsp cayenne pepper (depending on how spicy you want the beans…I would start with 1/8 tsp and add more after tasting them.)


  1. Soak beans in water for at least 4 hours, up to overnight.
  2. Drain the water from the beans, and cover again with clean water.  Boil beans for 1 to 1 1/2 hours or until tender.  The longer you soaked your beans, the less time you will have to boil them.
  3. When beans are tender, drain and set aside.
  4. Pre-heat oven to 350*.
  5. Sauté the onion in 1 tsp olive oil until tender.
  6. Add tomato paste and cook for 1-2 minutes.
  7. Add remaining ingredients and stir until combined.  Cook together an additional 2-3 minutes.
  8. Add beans and stir until they are well coated with sauce.
  9. Pour into a baking dish and bake, covered, for 30 minutes.  (You could serve them right away, but baking them together will help to combine the flavors.)


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Filed under Side Dishes

Pumpkin Waffles

What makes a better fall breakfast than waffles?  Pumpkin waffles!


These waffles are chewy and dense.  They make a perfect, warm and satisfying breakfast on a brisk autumn morning.  Topped with sweet maple syrup, they truly are delectable!

Pumpkin Waffles

Makes 4 large waffles

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • 1 3/4 cup milk
  • 1 cup pumpkin puree
  • Cooking spray
  1. Heat waffle iron on high.
  2. Combine dry ingredients (through salt) in a large bowl.
  3. Combine wet ingredients in a small bowl.
  4. DSCN12944.  Add pumpkin mixture to dry ingredients and stir well until combined.
  5. 5.  Spray waffle iron with cooking spray and pour batter onto iron.
  6. 6.  Close and cook 6-8 minutes or until waffles are cooked (this time will depend on your waffle iron).
  7. 7.  Serve with pure maple syrup.





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