Fall Food

This week felt so long because I was looking forward to Thanksgiving this weekend! Finally it’s here, since I don’t have class Fridays. Lately I really embraced fall in my food for all meals of the day.

Breakfast:

Oct10-001

Apple and cranberry oatmeal. After boiling a 2/3 cup of water, I threw in a finely chopped apple along with 1/3 cup oatmeal, half a banana, thinly sliced, and a good dash of cinnamon. I simmered that for about four minutes on medium. Then I stirred in some cranberries, frozen from last year (ahem), and cooked the oatmeal on low heat for several more minutes until a good thick consistency.

I had been meaning to bake with pumpkin for the last two weeks, but for whatever reason I hadn’t, so I got my pumpkin fix in quicker ways.

Pumpkin oatmeal! I followed the recipe here. This time I used 1/3 cup of milk, 1/3 cup of oatmeal, half a banana, thinly sliced, and a dash of cinnamon and nutmeg, and heated them, stirring continuously until it was just about bubbling. Then I stirred in a 1/4 cup of pumpkin puree. I turned down the heat and let it reach a thick consistency.

Oct10-007

I also made some pumpkin smoothies. I soaked 1/3 cup of oatmeal in a cup of milk overnight to soften the oats. In the morning, I blended the oat mixture with some pumpkin puree, half a frozen banana and some cinnamon and nutmeg. This could have been sweeter, but it was still fun for breakfast.

Oct10-004

For lunch one weekend I made pumpkin mac and “cheese” using Oh She Glows’ recipe. I say “cheese” because I used nutritional yeast. Nutritional yeast is a yeast that comes in flakes with a tangy “cheesy” flavour (and a very cheesy orange colour!) that vegans often use to substitute for cheese. I bought some a couple of years ago and I hadn’t used much of it. If you have any good recipes that calls for nutritional yeast, I am all ears! This pumpkin mac and cheese was pretty good–it was not quite the same as a regular mac and cheese, but the pumpkin gave it a thick and smooth texture.

Oct10-003

I didn’t use pumpkin for dinner, but for the past month, each Saturday or Sunday I made a big pot of something and ate it throughout the week. It was not exciting, but it worked for my schedule since I had night class three to four times a week. I liked not thinking about what was next for dinner.

Chickpeas with cauliflower, tomato and homegrown basil.

Oct10

Pork tenderloin roasted with grapes and red onion.

PorkTenderloin

Meatloaf: I know this is not a flattering picture, but I swear this was very good and simple to make. It was a mixture of ground beef, bread crumbs, an egg, ketchup, cayenne pepper, onion and broccoli for some greens. Something about meatloaf screamed homey, even though I didn’t grow up with meatloaf.

Oct10-006

A simple beef stew.

Oct10-002

And finally, pot roast.

Oct10-005

Unfortunately the meat in my beef stew and pot roast turned out slightly tough–not like my mom’s beef stew or pot roast at all. I suspected I didn’t cook them long enough, since I knew that the meat I used, beef chuck, was inherently tough. It was still edible and nutritious, especially with all those veggies, but it was disappointing.

I suppose this calls for more experimenting. Life of an aspiring home cook!

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4 Comments

Filed under Baking & Cooking

4 responses to “Fall Food

  1. The food looks very delicious, especially the tenderloin and meatloaf.:)

  2. These all look so perfect for fall! I love a good meatloaf. I need to get on my dad’s back for him to make his recipe soon. He hasn’t made it in years, but I remember loving it.

    Oops this reminded me that you asked me what my pumpkin oatmeal recipe is and I told you I was going to post it soon… I’m just really slow at getting around to things. That recipe sounds pretty similar to mine anyways. I find the banana is key in making a good pumpkin oatmeal!

  3. PS. If you’re ever back in Burlington I would love to plan a hang out!

  4. Pumpkin mac & cheeze…I want to eat you. I love that you are into nutritional yeast. Have you ever tried savoury oats with it?

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