It’s finally time to start making fall food for real – we’re set to have a few more warm days next week (please don’t go, summer!) and then it’s going to be all mild temperatures all the time until winter rolls in. I’m really not ready for the temperature change at all, but it will be really nice to keep on unpacking some of our favorite non-summer meals!
Sunday – Frijoles a la Charra and Red Chile Rice from The Homesick Texan
What I’ve really been dying to make is chili, but I know I’ll be actioning a batch of it next week and it simply is not cold enough yet to even attempt such a thing. This was still delightfully soothing. I also made a note to self that from now on, we really only need to have one jalapeno and not two because otherwise it is SPICY!
Even though the chicken always turns out wonderfully, the real star of this dinner are the harissa chickpeas, which are sort of like an on-the-fly channa masala-type arrangement. I honestly have to ask myself if just making the chickpeas on their own would be a big win, or if the fat and whatnot rendering off the thighs really makes a different.
Wednesday – Raspberry and White Chocolate Chip Crumb Cake
The first time I had this cake was at wine night – apparently it’s an old stalwart that Anna’s mom makes. The recipe she was able to share with us was a photo of a recipe in a magazine. When I searched for it online, I couldn’t find the magazine it was from, but the linked recipe is identical to what I used, so go forth and bake.
Once you can get past all of that recipe provenance, you should know that I am not a huge coffee/crumb cake person (or a white chocolate chip person) and I could probably eat the entire cake if I was in the right mood.
Thursday – Grilled Cheese with Caramelized Onions and Lunds & Byerlys Tomato Basil Soup
Frankly, I was supposed to be out with my wine night girlfriends and after spending the majority of the day trying to survive what I refer to as a “death pulse” of progesterone (AKA I felt hungover all day long), I waved the white flag of surrender. Since Marcus and I had this unexpected dinner together (and it rained all day long), grilled cheese just sounded good. As for this soup, it is The Best Soup. I think we have been eating the Tomato Basil soup from Lunds & Byerlys since…2000? 2001? You can either source it pre-made and ready for consuming in the deli/pre-made section of the store, or you can buy it frozen in the freezer aisle. I’m also searching for a doppelganger recipe online because it would be MUCH cheaper if we could learn to make this.