I’m still sort of in denial that summer is over and cold weather is coming. I usually love fall weather, but when the temperature suddenly drops from 70s to the 40s AND it rains…..I am not happy. Plus, October is usually an extension of summer in Georgia. Its not supposed to get cold yet!
Despite the fact that there was FROST on my car this morning, it ended up being a beautiful day. I went running in the afternoon when it was sunny and the temperature reached the high 50s and then went to Earthfare to get some groceries. When I spotted some fresh apple and cherry stuffed chicken breasts (made with free-range chickens from local farms), I knew that is what I was having for dinner.
The chicken breast was filled with dried apples and cherries and cinnamon and lightly covered in bread crumbs. I baked it in the oven with some asparagus, then threw everything over some baby spinach.
After I took the picture, I drizzled some balsamic vinegar over everything. Delish.
It wouldn’t be fall if I didn’t make something with pumpkin in it! After dinner I decided to make some pumpkin muffins.
Whole Wheat Pumpkin Muffins with Pepitas (adapted from this recipe by chef in you )
- 1/4 cup coconut oil melted
- 1/2 cup pureed pumpkin
- 1/4 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 tablespoons water
- lots of cinnamon and all spice (I don’t like measuring)
- pinch of salt
- 1 1/4 cups whole wheat pastry flour
- 1/2 tsp baking powder
- handful of pepitas (aka hulled pumpkin seeds)
The correct method to make these would be to sift together all the dry ingredients, then mix together the wet ingredients, then add dry to wet and stir. I kinda just put everything in a bowl and mixed. I’m lazy and I don’t like doing extra dishes. They turned out fine. Just be careful not to over mix if you try my method. Bake at 350 for about 20 minutes (or until you can stick a knife in the center of a muffin and have it come out clean). Makes 6 muffins.
What is your favorite fall food?