Sunday was officially the First Day of Autumn! Yayyy!!!! Summer has truly flown by but I think I am ready for the beautiful fall scenery and Christmas lights and maybe snow!
I believe I will lay out an entire meal in honor of autumn complete with dessert! But keep in mind I have not tried out these recipes yet myself but am planning to!
A flavourful slightly spicy mexican rice.
- 2 tomatoes, peeled and quartered
- 1 large onion, peeled and quartered
- 3 jalapeño chilies
- 2 cups long long-grain rice (I used parboiled long-grain)
- 1/3 cup vegetable oil
- 5 garlic cloves, minced
- 2 cups low-sodium chicken broth or/ 1 cup chicken broth and 1 cup beer or/ 2 cups veggie stock
- 2 tablespoons tomato paste
- 2 teaspoon salt
- 1/4 to 1/2 cup minced fresh cilantro
- lime wedges for serving
- Adjust oven rack to the middle position, and preheat to 350 degrees F.
- In a food processor, process tomatoes and onion until smooth. (You should have about 2 cups of the mixture)
- Remove the ribs and seeds of 2 jalapeños, and mince the flesh. Mince the remaining jalapeño including the ribs and seeds, and set aside.
- Rinse the rice in a large wire-mesh strainer until cold running water until the water runs clear, about 2 minutes. Remove all excess water.
- Heat the oil in a oven safe skillet (with a lid) or preferably dutch-oven over medium high heat. Add the rice and cook, stirring frequently, until the rice is golden brown and translucent, about 6 to 8 minutes. Reduce the heat to medium and add the garlic and seeded jalapeños; and cook and stirring constantly until fragrant, about 1 minute. Stir in pureed tomato mixture, broth/beer, tomato paste, and salt. Increase heat to medium-high and bring to a boil. Cover pan and transfer to the oven. Cook until all the liquid is absorbed and the rice is tender, about 30 to 35 minutes, giving it a good stir halfway between cooking.
- Once done cooking, stir in the minced cilantro and the jalapeño with seeds to taste. If you prefer a less spicy rice, you can just use the japapeno without seeds. Serve with lime wedges.
Dark Chocolate-Espresso Pumpkin Bread
A moist pumpkin-espresso bread studded with dark chocolate.
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup plus 2 tablespoons pure pumpkin puree
- 1/2 cup vegetable oil
- 2 teaspoons espresso powder
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup room-temperature water
- 6 ounces good quality dark chocolate, chopped (60 to 72%- I used 72%)
- Position rack to the middle position and preheat the oven to 350 degrees F. Generously butter and flour a 9-by-5-inch loaf pan.
- In a medium bowl, whisk together both flours, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together the pumpkin puree and oil until well combined. Add in the espresso powder and both sugars and whisk until combined. Whisk in the eggs, one at a time, until combined, then the vanilla. Add in the water and mix until combined. Stir in the chopped chocolate.
- Fold the dry ingredients into the wet ingredients, just until combined. Be careful not to over mix. Pour the batter into the prepared pan and smooth out the top. Bake until a toothpick inserted comes out clean, about 65 to 85 minutes. (mine took 80 minutes)
- Transfer the loaf pan to a wire rack, and allow the cake to cool in the pan for about 15 minutes. Turn out the loaf onto the wire rack and cool completely.
- The bread can be stored tightly wrapped at room temperature for up to 2 days, or frozen for 1 month.
I might add a salad or steamed vegetables as a side to this lovely meal! I'm not sure...depends on my mood when I make this whole delicious brunch!
And now for some cute Autumn pictures