Photos © 2010Curly Girl Design, Inc./Leigh Standley. all rights reserved.
This time of year I start hankering for warm soupy foods. Oatmeal, chilli, any kind of soup…gravy. (er…) I do make an effort to keep them relatively healthy and honestly, I think the healthiest thing you can do is eat with the seasons. There is a reason we crave broths and warm beverages and root vegetables this time of year. We are putting kindling in our hearth.
It's also SUPER easy. Which, admittedly is why I made this last night. Dark at 5:30 is just no fair.
This is a recipe I found in this month's Good Homes Magazine (UK) and adapted slightly to my more carniverous ways. It can certainly be made vegetarian by omitting the obvious offenders ans switching stock. I would use olive oil to sauté and add parsnips or other root vegetables or squashes at your whim.
Autumn in a Pot , serves 4(ish)
You will need:
• 8oz. (or one package) of high-quality bacon (preferably organic/un-cured), finely chopped
• 1 medium butternut squash, peeled and cubed
• 3 shallots, peeled and halved
• Chicken or vegetable stock, enough to simmer the vegetables, (about 2.5 Cups)
• 1 bunch of kale or just shy of that. It is really to taste. I say the more the better! Wahsed, finely chopped or torn and stalks removed
• about 8oz of cooked chicken, cubed. This is a great way to use left-over chicken, or what's left of a rotisserie after you have picked off all the choice bits.
• one large pot with lid. I used a 5qt Dutch Oven.
• loaf of crusty bread or sourdough baguette
Fry the bacon in your pot until crisp, stirring occasionally. Then add the squash and shallots and cook until the edges start to brown and the onions look a little faint. Add the stock to cover the vegetables and bring to a simmer. Cover and cook for 15 minutes, stirring once until the squash is tender.
Then stir in kale and chicken and cook for 5 minutes until well-incorporated.
Spoon into dishes and serve with a hunk of crusty bread. Accept applause.
