Martha's Savory Fall stew

Did you know that the word "fall" might actually have everything to do with the fact that things fall during the season? Really!!!! And oh boy, do they fall, EVER, all puns intented!!!!!*sigh*

Fall is pretty, but like everything else, it has its ups and downs. And lately, it's been just the perfect excuse for indulging in comfort food. So bring on the squash and let's get it going!!! Such beautiful shades of orange, red and yellow everywhere. I love them on and off the trees. And, in my cooking pots. Such colorful goodness in the belly... Fall Harvest here I come! (Thanks to Martha)

Savory Fall stew

Martha Stewart Living, November 1996 - serve 4

• 2 tablespoons olive oil
• 12 ounces hot Italian sausage, cut into small chunks (I used half spicy & half mild)
• 12 cipollini onions (pearl onions can be substituted), peeled
• 1 1/2 cups crushed tomatoes
• 3 cups homemade or low-sodium chicken stock, skimmed of fat
• 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
• 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
• 3 carrots, peeled and cut into 1/2-inch pieces
• 3 parsnips, peeled and cut into 2-inch-long sticks
• 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices (I omit this for lack of, at the store)
• 12 brussels sprouts, trimmed and cut in half
• 2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper

Heat oil in a saucepan over medium heat. Add sausage, and cook, stirring until no longer pink, about 10 minutes. Remove sausage with slotted spoon, and set aside. (It will break into small pieces during cooking)

Discard all but 2 tablespoons rendered fat, then raise heat to medium high, add onions, and cook, stirring, until golden, 5 to 6 minutes. Add crushed tomatoes, chicken stock, and herbs; simmer over medium heat until liquid starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.

It tastes best shared with good company, so you can cook this a few hours ahead of your dinner party (I doubled the recipe for 8-10 servings) and then put the pot on low heat to keep warm for about 30 minutes before serving. In fact, we had leftover several days later and it was just as delicious.

Chase away your autumn blues and welcome the fall festive :)

Mozzarella, sopressata, olive cornbread muffins

This is definitely one of those things that you have to make to store in the freezer for those grab-and-run moments, or just to fill your bf's freezer when he's away for school. All you need to do is dab the frozen ones with a bit of water on the surface, and pop in the microwave to reheat for about 45 seconds or a minute and voila!

They're seriously yummy. Make sure you bake an extra batch or two just in case... you never know who might pop in to visit...

I found the recipe at beautiful Food Mayhem. The original recipe called for butter, chorizo, Manchego cheese, green olive and cream style corn. I switched it up with a few things that I had in the fridge.

Mozzarella, sopressata, olive cornbread muffins
(adapted from Chorizo Manchego Olive Corn Muffins here) makes 24 muffins

• 1/2 cup olive oil
• 4 eggs
• 1 can of corn
• 1/2 cup plain yogurt
• 1/4 cup chopped black olives
• 1/2 cup chopped sopressata (or any dry/cooked sausage that you prefer)
• 1 cup shredded mozarella
• a small bunch of fresh coriander, or parsley, roughly chopped.
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 1/4 tsp salt

Preheat oven to 350F. Use silicon muffin cups if you have, if not line your muffin tins.

Beat olive oil and eggs together in a large bowl, one egg at a time. Then throw in the corn, olives, sausage, cheese and herb. Mix well.

In another bowl, mix together the rest of the ingredients. Then stir the dry ingredients into the wet mixture until everything is well moistened.

Fill muffin cups and bake for 22-25 minutes. Test with a toothpick, if it comes out dry, it's done!