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Tasty Treats for the Season: Tiffany Bean Pot Soup, Famous Chilli, Pumpkin Spice Muffin

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With the holiday season just around the corner, many of us have quickly begun to race with to-do lists, decoration ideas, and tasty dishes. This time of year tends to be quite busy; however, I always try to make time to whip up seasonal treats for my family and friends.

Cooking has always been of great enjoyment for me, particularly in this beautiful autumn season. What is better than curling up with a good book near the fire, only to have the aroma of a hearty beef stew filling the chilly air? I’m sure we all have our favorite fall recipes. I’m usually partial to dishes that are not only flavorful but healthy and can be whipped up in a hurry. Below I have listed three of my favorite recipes this time of year. Try them out. See what you think!

TIFFANY BEAN POT SOUP
My mother got this recipe from a little restaurant in Santa Fe where she used to take vacations with her family as a young girl. It is absolutely incredible — especially when paired with a nice slice of cornbread. Since this recipe is somewhat extensive, I recommend just using a box or two of Jiffy Cornbread mix, if you’re craving cornbread as a side item. It will save you some extra time.

Because this takes four to six hours to cook completely, I would recommend starting this early on a free afternoon. Also, this soup is wonderful reheated. So even if you end up feeling as though you have made far too much, you can simply put it in the refrigerator and save it for later.
2 cups of dried pinto beans
1 pound ham, cubed, precooked
1 quart water
1 22-ounce can tomato juice
4 cups chicken stock
3 onions, chopped
3 cloves garlic, minced
3 tablespoons chopped parsley
1/4 cup chopped green pepper
4 tablespoons brown sugar
1 tablespoon crushed bay leaves
1/2 teaspoon cumin seeds, ground
1/2 teaspoon rosemary leaves, crushed
1/2 teaspoon celery seed
1/2 teaspoon ground marjoram
1/4 whole cloves
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon ground thyme
1/2 teaspoon sweet basil
1 cup sherry

Step-by-step directions from Caitlyn’s Kitchen to yours…
Soak dried beans in water overnight
Drain beans
Cut ham into cubes
Combine all ingredients in a large dutch oven
Let cook over stove top for 4-6 hours on low heat
In the 2 hours of cooking, add sherry (real sherry preferable)
7. Enjoy

MY MOM’S FAMOUS CHILI
This too comes from my mother’s collection of recipe. So when I say it’s famous, it is famous within the Kutch household at least! It is my dad’s favorite meal my mom makes in the winter. It is a very hearty soup and great even as a leftover. I usually double this recipe and simply place all leftovers in my refrigerator for later on in the week.

Three-in-One Hamburger Mix
1/2 cup chopped onion
1 1/2 teaspoons Worcestershire sauce
1 tablespoon butter
1 1/2 teaspoons salt
2 tablespoons ground beef
1 teaspoon vinegar
2/3 cup catsup
1/2 teaspoon flavor enhancer
1/2 cup water
1/4 teaspoon dry mustard
1/4 cup chopped celery
2 tablespoons lemon juice
1 tablespoon brown sugar

1 1/2 cups Three-in-One Hamburger Mix (See Above)
1 can (15 oz.) kidney beans, including liquid
1/2 – 1 cup tomato juice
2 – 3 teaspoons chili powder
1 package of Willman’s Chili Seasoning packet

Step-by-step directions from Caitlyn’s Kitchen to yours…
Saute onion in butter
Add beef and brown lightly (drain excess fat)
Add following ingredients for Three-in-One Hamburger Mix
Simmer covered for 30 minutes
Add in remaining ingredients listed under “Chili Continued”
Let cool and serve

PUMPKIN-SPICE MUFFINS
Yes, I realize these are vegan cupcakes. I am not a vegan; however, I do enjoy trying different vegetarian and vegan recipes. This is undoubtedly one of my favorites. Give it a try, see what you think! This recipe came from a new cookbook of mine, Babycakes by Erin McKenna, a completely vegan, gluten-free cookbook for all your sweet treat desires. Please note: there is a vanilla frosting one could include with this recipe; however, I always choose not to frost these simply because then they can be eaten not only for dessert but as a nice option for breakfast.
2 cups gluten free all-purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 cup coconut oil, plus extra for the pan
2/3 cup agave nectar
2/3 cup rice milk
2 tablespoons pure vanilla extract
1/2 cup hot water
1 1/2 cups canned unsweetened pumpkin puree

Step-by-step directions from Caitlyn’s Kitchen to yours…
Preheat oven to 325 degrees F
Line your muffin tin with paper liners
Whisk together flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger
Add oil, agave nectar, molasses, rice milk, and vanilla
Stir until batter becomes smooth
Fold in pumpkin and hot water using a plastic spatula
Make sure both pumpkin and hot water are evenly distributed throughout the batter
Pour 1/3 cup batter into each prepared cup
Bake muffins for 22 minutes, rotating the tin 180 degrees after 10 minutes
Let muffins cool for 15 minutes
Serve or store for up to three days

Be sure to purchase Babycakes if you are interested in further vegan, gluten-free, health-conscious recipes. I cannot say I have tried every recipe in the book yet, but those I have tried thus far have all been fabulous. My best of luck to you in all your seasonal cooking and baking endeavors.

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About CaitlynKutch

  • icypenguin

    Is that really supposed to be 2 TABLESPOONS of ground beef?

  • Caitlyn

    Oh heavens, no! That should definitely be listed as 2 pounds. My fault! Thanks for catching that!

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