Thanksgiving is THIS WEEK and I can’t believe it! 2012, you have snuck right by me. It’s the holiday season, ALREADY! This past weekend my in laws came to town and we celebrated with turkey and all the traditional trimmings. Nothing makes your home smell better than roasting a turkey, or the smell of freshly baked pumpkin ANYTHING.
Thanksgiving season pic via Shutterstock
I’m an OK cook but by no means an expert. I’m always looking for new recipes, cookbooks, cooking magazines (my new favorite is Clean Eating. I just became a subscriber). I love the flavors of fall, all of the pumpkin flavored sweet spice it brings. But I don’t always know what to do with those flavor combinations when left to my own devices. For guidance and advice, I used my Target Inner Circle connections and got some delicious new recipes and answers to all my fall flavor questions, via Paula from Target’s Test Kitchen. I tried to ask questions that would result in yummy, but healthy recipes. My first question related to a dietary plan that intrigues me – the Paleo diet.
chicken stew photo from Shutterstock.
Afrobella’s question: Is there a way to combine fall flavors like pumpkin, sweet potato or cinnamon, in a dinner recipe that fits into a Paleo diet plan?
Paula: “Revel in fall by filling your home with the aromas and flavors of the season! Apples and cinnamon take on savory notes in this slow cooker meal-in-one that assembles in minutes. Just add a loaf of hearty bread and dinner’s on for family or friends!”
Recommended Recipe: Autumn Slow Cooker Chicken Stew
Makes about 6 servings
What you’ll need
20 oz. skinless, boneless chicken breast halves, cut into 3 or 4 pieces each
2 tsp. Market Pantry Cumin
1 tsp. Market Pantry Salt
1 tsp. Market Pantry Ginger
1 tsp. Market Pantry Cinnamon
½ tsp. cayenne pepper
3 cloves garlic, chopped
1 onion, chopped
1 (14-oz.) can Market Pantry Diced Tomatoes, undrained
1 (14-oz.) can Market Pantry Garbanzo Beans, drained
2 apples, peeled, cored and cut into quarters
1 sweet potato, peeled, cut into 1-inch chunks
1 (14-oz.) can Market Pantry Chicken Broth
1 Tbsp. Market Pantry Cornstarch
2 Tbsp. Market Pantry Apple Cider Vinegar
Chopped fresh parsley
½ cup Market Pantry Dry Roasted Peanuts
1. Place chicken in slow cooker. Layer with remaining ingredients through sweet potato. Pour in broth. Cover. Cook on HIGH 4 to 5 hours or LOW 7 to 9 hours until chicken is very tender.
2. Mix cornstarch and vinegar in small bowl. Stir into slow cooker. Cover; cook on HIGH a few minutes until thickened. Serve with parsley and peanuts.
Great served over rice or couscous.
(Afrobella sidenote – If you’re really following a Paleo diet plan, skip the bread and grains. But everything else should just about work! ALSO, this could be a great recipe to remix those turkey leftovers into!)
Afrobella question: Are there ways to incorporate cinnamon in fall recipes other than desserts —for the sweet/spice factor? What are Target’s favorite pumpkin recipes? Any recipes for baking/cooking with pumpkin (other than pie)?
Paula: “Two favorite fall flavors, pumpkin and pecans, fuse with the trendy yet familiar spice cardamom to create a warm dessert perfect for the season. Served with a soft spoonful of gently spiced whipped cream, this bread pudding is sure to become a new fall tradition. And we’ve made it extra easy by starting with a loaf of our streusel-topped bakery pumpkin bread.”
Afrobella says: YUM.
Pumpkin bread photo via Shutterstock
Recommended Recipe: Pumpkin Bread Pudding with Cardamom Cream
Your guests will want to linger over every warm bite of this delicious dessert. And you will love how it fills your kitchen with wonderful aromas of fall.
Makes 6 servings
What you’ll need
2 cups milk
¼ cup butter
½ cup sugar
¼ tsp. salt
½ loaf Archer Farms Pumpkin Streusel Breakfast Bread (6 or 7 slices), cubed
½ cup Archer Farms Montmerency Dried Cherries
½ cup chopped pecans
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp. Archer Farms Vanilla
½ tsp. Archer Farms Ground Cardamom
1. Heat oven to 350?F. Heat milk and butter in 2-quart saucepan over MEDIUM until butter is melted and milk is hot.
2. Mix eggs, sugar and salt in large bowl. Stir in bread cubes, cherries and pecans. Stir in milk mixture. Spoon into six ungreased 6-oz. ramekins.
3. Bake uncovered 30 to 40 minutes until knife inserted in center comes out clean.
4. Meanwhile, combine remaining ingredients in large bowl. Beat on HIGH speed until soft peaks form. Spoon over warm bread pudding. Sprinkle with additional ground cardamom, if desired.
TIP – Instead of ramekins, use an 8-inch square baking dish. Prepare as directed except bake for 35 to 45 minutes until knife inserted 1 inch from edge comes out clean.
Sounds YUMMY. Delicious alternatives to the Thanksgiving staples. Thank you, Target!
What are you making for Thursday’s feast? Anything outside of the usual?