French Style Braised Lentils

Fabulous fall! Though I wait impatiently all year for the first taste of spring berries, it is fall flavors that have my heart.

Yes, I am a big fan of pumpkin and all shapes and sizes of winter squash, but fall is much more than just a pumpkin spice latte! Fall is full of savory apples and sage, thyme and filling dishes like creamy mashed potatoes and French style braised lentils. All amazing flavors that I am excited to share with you this month.

Fall also seems like a great time to finish my time with The Secret Recipe Club. It has been an amazing ride and I have highlighted some amazing dishes here on Adventures in All Things Food. I have been honored to also have my dishes featured on various blogs over the years. There is something exciting about seeing my family's favorite dishes come to life on other food blogs.

For my final Secret Recipe Club feature I was honored to be assigned to cook from Lavendar and Lovage, where Karen shares some amazing dishes and recipes. She divides her time between North Yorkshire and SW France, and her food reflects that.

I have to admit that I love lentils. I have only two recipes in my repertoire that use lentils and was thrilled to find a hearty and easy dish with lentils on Karen's blog. Her French Style Braised Lentils sounded like the perfect fall dish to share with my family on Sunday. Paired with pan seared pork and apples, mashed potatoes and a little salad, it had everyone falling in love with these fall flavors.

This recipe is very simple and makes a lot of lentils. I made up a full batch for the family and was thrilled to have leftovers for several lunches. The dish begins with a simple saute of the vegetables and bacon. Then the remaining ingredients and lentils are added to simmer for 30 minutes.

This dish proves once again why dijon mustard and apple cider vinegar are staples in my pantry. The combination is amazing!

Once this dish is started, simmering leaves plenty of time to make the rest of the meal.

I opted for a mixture of green and red lentils. Though, the red lentils didn't come out as colorful as I had hoped. They had looked so pretty on the shelf at Trader Joe's. I just couldn't resist!

French Style Braised Lentils
recipe from Lavendar and Lovage

You Will Need:

• 1 tablespoon butter (or oil of your choice)
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 onion, diced
• 2 cloves garlic, diced
• 3 slices of bacon, chopped
• 2 c. lentils
• sprig of fresh thyme
• 1Tbsp. apple cider vinegar
• 2 tsp. Dijon mustard
• 4 c. water
• salt and pepper to taste

Heat the butter in a dutch oven and add the carrots, celery, onion, garlic and bacon. Saute over medium heat for about 10 minutes. They should be softened and the onions should be translucent.

Add the lentils to the pan and stir to coat, then add the remaining ingredients. Stir to mix and then cover and simmer gently for 25 to 30 minutes. The lentils should be tender.

Season to taste and serve immediately, or keep warm to serve with the main course. This dish reheats very well and can also be made ahead of time.

Enjoy!

A fond farewell to all my friends in The Secret Recipe Club! So many amazing memories and delicious dishes have been shared. Thank you all!

An InLinkz Link-up

Farm Update - Finally a Wet Fall

Seems like forever since we have had a wet Oregon Fall. It used to be something people joked about... but would grin and bear. My freshman year of college it rained for so many days straight students from out of state dropped out or transferred at an alarming rate.

Our kitten Lou-Lou has had a hard time adjusting to the wet weather. She darts in and out of the door, shaking her paws at the standing puddles getting in her way.

Oregon's wet weather may be an acquired taste.

But the past few years have been dry. No big Spring rains, no long Fall rainy weather stretches. Just dry. So while I hate the muddy tracks now appearing in my entryway, the never ending vacuuming and sweeping my floors require, it is nice to be "normal" again.

Finally those rain coats and boots are being put to good use. Yes, I buy them every year like clockwork, but the past few years they have barely been worn.

So the farm is one dirty, muddy place right now. Everyone keeps asking if things have slowed down much. Despite U-pick being done, visible farm work seemingly slow, there is still much that needs to be done!

My husband claims that the last corn of the season is some of the sweetest, and I have to agree. It has developed slowly and built up a sweet surprise for anyone still in the mood for fresh corn.

Orchards still need tending, carrots are being harvested, ground as well as machinery must be prepared for Spring. There are still many types of squash going strong in the field, and the weeds never stop their constant attempt to choke out the blueberries, strawberries and other annual crops.

Getting out for our daily walks has held less appeal to me, but I think it is time to break out the rain gear and suck it up. My youngest doesn't mind being bundled up in the stroller, and we both need the fresh air between downpours.

The older kids are already starting to get a little stir-crazy, AND it isn't even Winter yet!

So the farm keeps on going, and as always I am dreaming of the first strawberries of the year. No amount of wishing will bring them on any faster, but at least I can find comfort in knowing that they are getting a much needed rain. And finally, it feels like Oregon again.

Has Fall hit your area? What does Fall look like around your home?

I've Got My Eye on You, Fall!

Summer was a dry and fickle lady this year. She brought hot days, drought but also endless memories and moments I want to hold onto tightly through the cold months ahead. It was the last Summer before my daughter started school and I will miss our long days together of dress-up and tea parties.

Now Fall is here and things are starting to settle down on the farm. Not slow down, mind you... there are still months of harvesting and crops yet to come, but the last of the hay is cut and those crazy hours are behind us.

It also means I have to say goodbye to my favorite fruits and prepare for the more hearty squash and pumpkins. Casseroles, baking and the Crock-Pot are calling to me.

Yes, I am looking forward to the world of apples and pumpkin everything. Thank goodness, because I am not sure I could escape that juggernaut even if I tried. Have you switched to a pumpkin latte yet?

Now that I have school aged children Fall has taken on a whole new meaning. It means influenza, school schedules, snack rosters and shorter daylight hours. That is enough to leave any Mom quaking in her boots.

How do you survive the changing of the seasons?

What are you looking forward to as the weather changes? Our family is looking forward the the holidays and birthday season and I am working on myself.

Slowly but surely, one foot in front of the other.

So I welcome the new season. I am ready to greet Fall with open arms and optimism. But I have to say for the record, Fall, I've got my eye on you!

Apples, apples and an Apple Cider Bundt Cake Recipe

I can always tell that Fall has arrived when apple cider becomes available locally. It has a way of inspiring me to get into the kitchen and embrace the sweet and spicy flavors of colder days.

My husband starts making trips up north to pick up fresh pressed apple cider from an apple orchard near Eugene. A few trips, the kids and I have gone and watched the process. It is very messy and very interesting to watch. Fresh apple cider doesn't have as long of a shelf life as the cider available en mass right now in stores. It is simple, amazing and naturally sweet.

We have a small orchard of apples, but not enough to press for cider. I have used a few of our fresh picked apples in my juicer with pretty good success. My Omega is a masticating juicer and it results in a closer to pressed flavor and murkiness.

Call me strange, I love the real apple sediment in cider. 

I had hoped to take the kids out to pick the last apples off our trees, but the weather has been so wet and miserable, instead I have been sitting it out at home. My kids love the mud, but I don't care for all the after trip clean up. If you get a chance to visit an orchard this season, do. It is a great yearly tradition that kids always love. It also makes for some great photo opportunities.

Besides enjoying cider cold, or warmed up with cinnamon, I also love good quality cider for baking. This year I promised myself that I would reduce down enough for turnovers and apple pie. Have you seen the cost of boiled cider flavoring? So easy to make at home, in the crock pot. Just aim to reduce the cider down by at least half.

Well, today I felt like it was bundt cake weather and I was in the mood to bake.

I started out with a cup of fresh apple cider, a cinnamon stick and 2 peeled and diced apples.

I can't even tell you the type of apple I used. I actually have a bag of assorted baking apples in the kitchen. I grabbed two different varieties and set to dicing.

I simmered the apples just to soften them a little. I want them to be juicy, sweet pools in my cake. I still want to preserve a little of their texture.

The cake was pretty standard, but the warmed apples and cider added the perfect flavor kick to make it fun and perfect for the season.

Moist, flavorful and easy to make, I think this Apple Cider Bundt Cake will be a winner with your family, too! Just be sure to cut yourself a small slice right away. For testing purposes, of course.

Apple Cider Bundt Cake

You Will Need:

• 2 medium baking apples, peeled, cored and diced small
• 1 c. fresh apple cider
• 1 cinnamon stick
• 1/2 c. whole milk
• 3/4 c. sugar
• 1/2 c. dark brown sugar
• 3 large eggs
• 1/4 c. canola oil
• 1 1/2 c. all-purpose flour
• 1 c. cake flour
• 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• cinnamon and sugar for topping the bundt cake

Preheat the oven to 350 degrees, grease a bundt pan and set it aside.

In a small saucepan combine the diced apple, apple cider and cinnamon stick. Let this simmer for 5 minutes. I like the apple chunks to be tender but not falling apart. Take off the heat and set aside.

In a stand mixer, cream the butter and sugars. Add the eggs one at a time and incorporate fully before adding the next one. Mix in the oil.

In a medium mixing bowl, sift together the dry ingredients.

Quickly whisk the milk into the apple mixture, so it doesn't curdle. Add half to the mixer and incorporate. Then add half the flour and alternate again with the remaining apple mixture. Pour this into your bundt pan and bake for 35 to 40 minutes. A toothpick will come out clean.

Let the bundt cake stand for 10 minutes before inverting onto a wire rack. All it to cool completely, then wrap it in plastic wrap and allow it to sit for several hours, or overnight before serving.

To serve, dust with a little cinnamon and sugar on top.

Enjoy!

Fall Comfort Food - Baked Spinach Artichoke Dip Squash Casserole #Recipe

My biggest cold weather guilty pleasure is spinach artichoke dip.

A seasonal treat I only bring out for holiday parties or birthdays, it combines my love of cheese, artichoke hearts and spinach. Yeah, I got that one from watching hours of Popeye cartoons as a kid.

Having seen a pasta recipe on Pinterest I thought, could I make it healthier? Could I indulge myself with a little less guilt?

Well, I think I got it. I created Spinach Artichoke Dip Squash Bake, spaghetti squash that is. Flavorful, fiber-filled and healthier alternative to both corn chips and regular pasta.

So grab yourself a spaghetti squash at your local farm stand. They are pretty plentiful right now and inexpensive. We enjoy ours tossed with a tomato sauce for a fun dinner option. You all know that I don't have anything against pasta, but squash is such a seasonal treat I just can't turn it down.

And if you haven't tried spaghetti squash before, what is keeping you from enjoying it? Bake it like any other squash and once tender use a fork to fluff up the strands of "spaghetti". One medium squash is usually more than enough for our family of four and even my kids enjoy it.

Baked Spinach Artichoke Dip over Squash

You Will Need:
1 medium spaghetti squash
1 - 8oz package of cream cheese, softened
1/2 c. lite sour cream
1/2 c. chicken stock
1/2 c. Parmesan cheese, grated
2 Tbsp. mayonnaise
1/2 tsp. garlic powder
1- 15oz jar of artichoke hearts, quartered
1 package frozen spinach, thawed and squeezed
1 c. Mozzarella cheese, grated

salt and pepper to taste

Half the spaghetti squash, scrape out the seeds and place cut-side down in a baking dish with 1-inch of water. Cover with aluminum foil and bake at 350 degrees for 20-35 minutes, or until fork tender.

Let the squash cool slightly and then use a fork to pull the strands out .

Spray a 9x13" casserole dish and re-heat the oven to 350 degrees.

In a medium bowl mix together the cream cheese, sour cream, Parmesan cheese, mayonnaise, garlic powder, and spinach. Thin with chicken stock. Season to taste.

Start with a layer of spaghetti squash, use approximately 1/3 of the squash. Then add 1/3 of the cream cheese mixture, top with half the artichoke hearts and a handful of shredded Mozzarella cheese. Repeat the layers twice more until you are out of ingredients. Top with Mozzarella cheese and a little more salt and pepper.

Bake for 20 minutes until the top is melted and the casserole is bubbling.

Enjoy!

Celebrating Fall on the Farm - DailyBuzz Moms 9x9

I was selected to participate in the DailyBuzz Moms " Fall into Autumn!" September 9x9.  This is my submission. For more great ideas be sure to check out the other 8 blog posts.

Crisp, clean air, cool evenings and a whole new set of new seasonal foods to enjoy makes Fall my favorite season. After the busy pace of Summer activities and longer daylight hours, Fall is the perfect time to relax and enjoy the slower pleasures of a colorful and flavorful season.

Armed with a few good recipes to really celebrate the tastes, sights and smells of the season, anyone, even if you live in the city, can bring the best of Fall into their own home. I am going to share a few of my favorites to get you in the mood for this fabulous Fall season. So, from our farm to your home here they are.

When we decided to move to the family farm it was because we were passionate about raising our children to be mindful of the seasons. Eating local and seasonal became a fun challenge, though Fall isn't really a challenging time to find good food. There is so much available right now. Our apples are ready to be picked in the orchard, prunes are ready to be shaken from the trees, squash sits out in the fields and all the beautiful root vegetables are waiting patiently in their rows to be unearthed.

My favorite seasonal foods are pumpkins and other squash. There are so many reasons to embrace squash this season, they are great to store, nutritious and inexpensive. Luckily if you can't get out to your local farm market or stand,  squash is readily available in supermarkets everywhere.

We grow several varieties and I try to incorporate them into our lunches and dinners baked, pureed, steamed and even grilled. A simple baked squash is easy to fill with various ingredients to create an entire meal. Some of our family favorites include stuffing with rice, lentils or even fruit, as in my apple and prune stuffed squash recipe. So let's begin with the tastes of Fall.

This combination may seem odd, but the apples and prunes both lend a sweetness that combines well with the spices and butter, and compliment the simple squash. This recipes is sure to please even the pickiest eaters. For a little added protein, top with your favorite chopped nuts.

Apple Prune Stuffed Squash

You Will Need:

• 1 acorn squash, halved and seeds scraped out
• 1/2 c. water
• 1 tart apple, sliced thin and cubed
• 6 prunes (dried plums), quartered
• 2 Tbsp. butter
• 1 Tbsp. brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg

Preheat the oven to 350 degrees.

Place the squash in a baking dish large enough to accommodate it easily. Add the water to the pan and cover with aluminum foil. Bake till the squash is fork tender, start checking around 35 minutes.

Meanwhile, in a skillet heat up the butter and saute the apple chunks until tender. Then add the prunes, half the brown sugar, cinnamon and nutmeg to the pan. Toss to coat.

When the squash is ready, drain out any excess water and fill with the apple filling and top with the remaining brown sugar. Return to the oven till the brown sugar melts and everything is warmed through.

Everyone seems to bake their squash differently. I like to put 1/2 cup water in the bottom of a baking dish with the cut side of the squash down. I cover with aluminum foil and bake at 350 degrees for 35-45 minutes. Then I turn over and drain the water out of the squash (leave in the baking dish) and continue baking uncovered till the squash is fork tender. I find using water keeps the squash from drying out around the edges. The flesh is creamy and moist.

This easily serves my family of 4, but I wouldn't mind diving into a whole half myself. Enjoy!

A big part of Fall is the changing leaves and many colors that dot the hillsides. To capture the sights of Fall I made my kids their favorite jigglers with a colorful twist.

Fall Colors Jell-O Jigglers

I usually grab the smallest boxes for of Jell-O for this project. Grab your favorite flavors in an assortment of Fall inspired colors. We chose grape, orange and strawberry, though both green and yellow flavors would also be a nice addition.

You Will Need:

• 3 or more different flavors (colors) of Jell-O gelatin, small (3.4 oz size)
• 1/2 c. boiling water for each package

Mix the packages of Jell-O separately in measuring cups or bowls. Whisk well to dissolve all the powder. Pour one whole package into the bottom of a 9x9 glass baking dish. Put in the refrigerator for 5-10 minutes.

Mix the other boxes well and let cool slightly.

Before the refrigerated Jell-O can set-up, add the other slightly cooled colors. Don't stir too much as the colors will spread out on their own. You can also reserve some of the Jell-O to pour on top after refrigerating the dish again.

Have fun and experiment with pouring and layering the colors for fun and delicious treats! When the gelatin has set-up completely, use small leaf cookie cutters to cut out shapes. A thin flexible spatula inserted under the shapes can help you life them out easily. 

My son snagged a few as I was snapping pictures. They love Jell-O!

I have a Wilton set of fondant cutters that are a great size for jigglers. I have a fall set I took the acorn and leaves from, but there are other various sets for all occasions.

Let's not forget about the wonderful scents and aromas associated with Fall. To celebrate those I created my own simple potpourri to display around the house. Once you see how simple this is to make for yourself, you will never bother to buy a bag of it again.

My husband is very sensitive to artificial scents, so whenever I can use natural fragrances around the house I do. This time of year there are so many options for making the house smell amazing. Some of my favorites included spiced cider or homemade apple sauce in the crock pot all day. But if you are looking for something that is as pretty to display as it smells good, this potpourri recipe is perfect.

Orange Spice Potpourri

You Will Need:
2-3 oranges
1 lemon
1 grapefruit
1 Tbsp. ground cinnamon
2 cinnamon sticks
4 star anise, whole
Natural Orange essence *optional

Preheat the oven to 200 degrees. Line a baking sheet with parchment.

Slice the citrus as thin as your can. I found my ceramic knife works best, but any sharp knife will work. Place slices in a single layer on a towel. Press the fruit segments to release the juice, but try to keep the fruit segments in place. This will make a prettier presentation when dried.

Place the citrus slices in a single layer on the parchment. Sprinkle with cinnamon. Bake for 1 hour and then turn and check your fruit. They should be dried but not brown. This alone will make your house smell amazing!

When dried, arrange the citrus slices and other spices in your favorite dishes and place around the house. I like to put mine near a window where it will heat up. If you want a stronger scent, or it starts to fade, sprinkle with natural orange essence for a boost.

I hope you get the chance to try some of these Fall favorites of ours. What represents Fall to you and your family? What recipes, smells and sights do you treasure this time of year?

*Disclaimer -  I was not compensated for this DailyBuzz Moms 9x9 blog post submission, but the challenge winner will receive a prize. All opinions and thoughts are my own.

Perfect Fall Apple Crisp - Taste and Create #Recipe

I love Fall! I love the smells, tastes and fun that comes with the cooler and gentler season. I don't care for the rain it brings to Oregon, but at least it is reasonably warm.

Apples and I go way back. In fact, my favorite childhood dessert was definitely the simple, but delicious apple crisp. Those apples and spices were so warm and inviting, the crust so buttery and light. My Mom once house-sat for a woman who left her an apple crisp as a show of her gratitude. Left in her fridge, my Mom could have a bowl when she came to check on the house and cat. A friend of the woman's came in one day and ate just the topping off the remaining apple crisp. Now, that was quite a shock! He didn't realize it had been for my Mom and was very embarrassed to have been found swiping all the topping off the dessert and leaving most of the apples. We laughed about that for years.

This month I am cooking along with the Taste and Create folks. Partnered with another blog, we each make a recipe of the others. I was partnered with No Reason Needed for September. A great collection of musings and recipes. Faced with so many lovely choices, like creamy vegetable soup or elephant ear cookies, I chose a favorite Fall treat, apple crisp.

Apple Crisp
adapted from No Reason Needed

You Will Need:
Filling

• 6 c. apples, peeled and sliced
• 1/4 c. unsweetened apple juice
• 2 Tbsp. brown sugar
• 1 Tbsp. cinnamon
• 1 tsp. nutmeg

Topping

• 1 c. flour 
• 1/2 c. brown sugar
• 1 tsp. cinnamon
• 1/2 c. butter, cold
• 1/2 c. oatmeal

1. Preheat oven to 350 degrees 
2. Put the sliced apples into a buttered 9 x 9-inch baking dish.
3. Drizzle the apple juice over the top and sprinkle on the brown sugar and cinnamon
4. In a separate bowl mix together the topping, combine flour, brown sugar, and cinnamon. Cut in the butter with a pastry blender or with two knives. Stir in the oats and sprinkle this over the apples.
5. Bake for 40 to 45 minutes or until the apples are bubbling and topping is golden brown. This goes well with a scoop of French Vanilla or Vanilla Bean ice cream.

Enjoy!