Happy Halloween!

I give you, our pumpkins!

Have a great day! Ours began with some delicious pumpkin pancakes!

Tricks and Treats

Happy Halloween weekend!! I am deeply looking forward to the next few days as we're doing the wine tasting thing with some dear friends, watching game 3 and 4 of the World Series {GO GIANTS!!} and celebrating Halloween with family where we will, of course, be handing out candy to dressed up little sweetie pies!

Have a spooky weekend!

ps~ If you couldn't already tell, we LOVE the wine country!

{photos from one of our trips last year}

{fitting that he's wearing Giants attire}

Apple Pie Oatmeal

This week I wanted to put my homemade applesauce to use and was craving something new and different with my morning oatmeal-enter delicious apple infused oats! And now I'm a little obsessed. Though I suppose there are worse things to be obsessed with!

Apple Pie Oatmeal

1/2 cup oatmeal (steel cut oats would be great too!)
1/4 cup unsweetened applesauce
1/4 tsp Apple Pie Spice
A sprinkle of raw sugar

Cook oatmeal as usual. Stir in applesauce and sprinkle the top with Apple pie spice and raw sugar. Enjoy!

image/chubbybelly

Sharing the Love

According to Google Analytics, I have a very popular recipe on the blog. Who knew? Ever since I posted my version of Slow Cooker Chicken Cassoulet last November, it has been searched and clicked on countless times. In fact, it is by far my highest viewed post and has been viewed so many times, my post now comes up on the first page of a google search! Crazy, right! Apparently people love chicken cassoulet. But who wouldn't once you've tasted it!

So I feel obligated to share with you lovely readers, once again, the somewhat humble recipe that has certainly become a favorite cold-weather comfort meal for the Hansens. Enjoy!




Slow Cooker Chicken Cassoulet
Recipe adapted from Clean Eating

1 (15 oz) can navy beans, pinto beans or black-eyed peas, rinsed and well drained
4 boneless, skinless chicken breasts
sea salt and freshly ground pepper
2 Tbsp. olive oil
1 2/3 cups low-sodium chicken broth
1 medium onion, peeled and chopped
4 celery stalks, trimmed and chopped
4 garlic cloves passed trough a garlic press
1/4 cup sun dried tomatoes (not packed in oil)
3 large carrots, peeled and cut into chunks
1/4 cup fresh basil
1 T. thyme
2 Tbsp. fresh minced parsley

And just a side note, fresh herbs can be substituted for dried herbs, just make sure to use a bit less since they are more concentrated.

1. Spread half the beans in the bottom of the slow cooker.
2. Season chicken with pepper and sea salt. Heat oil over medium heat in a skillet. Brown the chicken on both sides (about 2-3 minutes each side). Place the browned chicken on top of the beans in the slow cooker. Top with remaining beans and chicken broth.
3. Saute the onion, celery, sun-dried tomatoes, carrots, garlic and herbs using the same skillet. Spread this mixture over the chicken. Cover and put on low heat for several hours.

**My special tip is to shred the chicken before serving to make this more like a stew. Trust me on this one!

Keeping Warm

Chilly mornings have set in and I would like nothing more than to wrap myself in a cozy sweater, build a fire and watch old movies! I just came across this yummy find (which also happens to be on clearance at Anthropologie!). I think it fits the bill perfectly-paired with boots or a warm cuppa Earl Grey...

Wishing you warm and happy thoughts this Tuesday!

image/Anthropologie

Rainy Weather Chili

Hearty, delicious and well-flavored-exactly how I would describe last night's dinner. Ever since reading about Bob's Redmill soup mixes in the latest issue of Clean Eating, I've been intrigued, so I bought some to try for myself. After a few weeks of mulling over what to add to the grain and bean mix, I finally settled on chili. And oh my, was that a good decision!

Whole Grain and Bean Chili
2 cups Bob's Redmill Whole Grain and Bean soup mix
8 cups chicken or vegetable stock
2 cans chopped (no salt added) tomatoes
olive oil
1 onion, finely chopped
3 gloves garlic, chopped
1 1/2 Tbsp Southwest Spice blend

Soak grain and bean mix in a bowl of water for about 30 minutes. Heat olive oil in dutch oven over medium-high heat. Add onion and cook until translucent. Add garlic and cook about 2 minutes. Add seasoning, tomatoes, 5-6 cups stock and Grain and Bean mix. Bring to a simmer and cook covered for about 1 hour 30 minutes. Stir occasionally, adding stock as necessary. Serve warm with homemade cornbread! Enjoy!



Can't wait to get my hands on the Vegetable and 13 Bean mixes!

image/Bobsredmill

Apple Hill

As usual, Apple Hill was everything I expected and more! This year we stopped at a new place called Jack Russel Brewery, which will definitely become a regular Apple hill lunch stop - hello tri-tip sandwich and vanilla stout! Yum-O! It rained pretty much our entire time up there, but we were well prepared. Have I mentioned I love this season?

Our first stop, Bill's Apples. Pretty grounds and this cute little shop.

At High Hill, were I pretty much go solely for their hot cider and apple fritter! And yes, I did share this ginormous thing with the hubs:)

I spy apples! We left with 6 lbs., I think.

Our last stop was Boa Vista Orchards for their pumpkin patch.

This picture makes me happy!

The rain has yet to let up, but I am totally okay with it because it is the perfect excuse to stay in my yoga pants and sweat shirt, making homemade applesauce and other apple treats with yesterday's fare!

Happy Sunday!

Psst~If you've never been to Apple Hill, you don't know what you're missing out on! Come visit us, we'll be happy to go again:)