So Juicy Sweet

October 20, 2012

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Fun on Friday!

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Matt goes in early on Fridays, so I planned a hands-off breakfast. This was about as easy as it gets – heat, toppings, eat!

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Leftover Baked Pumpkin Oatmeal. LOVING this recipe!!

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Topped with melty Barney Butter and Autumn Spice Granola!

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A fine meal indeed.

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After breakfast, I made dinner! Actually, we made most of this dinner after last night’s dinner!

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Knowing I’d have my hands pretty full home alone this morning, Matt and I prepped ingredients for a crockpot soup last night when we could trade off baby holding.

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Tons of squash and apples peeled and diced and in the fridge, plus apple + gouda chicken sausages that I thawed from the freezer and a can of Matt’s new green beans!! I’m excited to report that they taste just like professionally canned green beans = delicious!

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I first became friends with Frog Hollow Farm at the first Foodbuzz Festival – and several thereafter. I am very sad this is the first Foodbuzz I am sitting out : ( So it warmed my heart a little when Frog Hollow sent me some pears to enjoy this fall. These Warren pears ARE the best I’ve ever had – so juicy sweet (says Gollum!) They also make beautiful dining table centerpieces : )

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I went for a long walk with my friend Genevieve this morning – about an hour – and lunchtime came fast!

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Pear went into lunch with some Wild Squirrel almond butter

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And lots of leftovers! Hard-boiled egg, mac n cheese and Hillary’s fried rice

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<3 BH&G!

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Afternoon glamour shots – so juicy sweet!

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We tried to take a nap together on the couch after a feeding. We lasted about 10 minutes until I felt baby hands grabbing at my face!! So cute. I also had a pumpkin ball for an afternoon snack.

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It’s always fun when daddy comes home

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Because our day isn’t always all smiles!

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Dad knows it’s time for a feeding when M nibbles on his nose. Too bad milk can’t come out of there.

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This evening we walked downtown for an old tradition – the Market Street Wine Shop Friday night tasting!

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We used to go all the time but then…I got pregnant :mrgreen:

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We tasted a few sips and bought two bottles of a delicious Rose for $5 a piece! Matt also bought the very last of the Dogfish Punkin’ IN THE CITY for our tasting tomorrow.

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Back at home, dinner was a’waitin’!

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Soup was dished into bowls in seconds

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Apple Scrapple bread warmed in the toaster oven

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The soup was quite good, but almost too sweet!! Like apple cider. So juicy sweet…

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Slow Cooked Squash + Apple Soup

Ingredients
  • 3 big apples
  • 1 giant butternut squash or 2 medium
  • 6 cups veggie broth
  • 2 chicken sausages (or comparable meat/beans/protein)
  • 1 tsp cinnamon
  • 1/2 tsp cayenne
  • 1 clove garlic, crushed
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1.5 cups canned green beans, stirred in at end

Everything into crockpot and cook on low for 8 hours. (Stir in beans at end).

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Nighty night my sweets!

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{ 51 comments… read them below or add one }

1 Allie@LiveLaughEat October 20, 2012 at 8:02 am

I need to dig out our 80 year old crock pot from the garage and make some soup with it this winter. All I see on Pinterest are crock pot recipes!

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2 Judy Neary October 20, 2012 at 8:12 am

I’m loving pumpkin oats with steel-cut oats. I’ve been making a batch on Sunday and pouring it into a pie plate – it sets up and I can cut it into 8 pieces that I can heat up each morning – so easy! I usually top mine with cottage cheese!

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3 Coco October 20, 2012 at 8:15 am

Baked pumpkin oatmeal looks delicious!

Love that M is wearing two pieces outfit already. Onesies are not so pretty.

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4 Stephanie October 20, 2012 at 8:25 am

The soup looks delicious! It must smell like fall in your house!

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5 Katie @ Peace Love & Oats October 20, 2012 at 8:30 am

I really need to use my crockpot more! So convenient!

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6 Rebecca @ Blueberry Smiles October 20, 2012 at 8:36 am

I want some of that apple scrapple bread!

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7 Molly @ RDexposed October 20, 2012 at 8:49 am

Here’s a secret (that probably isn’t shocking): bars and retail alcohol stores will save a few bottles to hold on to for a fun pop up in a few weeks or for a tasting. Keep your eye out for more!

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8 Julie H. of Spinach and Sprinkles October 20, 2012 at 8:53 am

Delicious Rose for $5 each! Quite a steal! I loooooove Rose! ….isn’t it just so wonderful when dad comes home? It’s fun to share in the happiness together. :) Have a wonderful weekend!!

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9 Susan H. @ The Food Allergy Chronicles October 20, 2012 at 9:09 am

I have bought the pumpkin…just need to find time to bake your Pumpkin Oatmeal. Squash and apple are so compliImentary…your soup sounds delish! A beautiful sunny day here…can’t wait to get out for a walk and see all the colours! Enjoy your weekend!

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10 Lisa October 20, 2012 at 9:14 am

I am very impressed by your pre-planning for your meals. It took me 3-4 kids to figure that out. ;)

Loving all the Fall-inspired meals here!

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11 Lindsay October 20, 2012 at 9:17 am

I always love your leftover creations, so many different tastes on one plate! I made pumpkin soup this week, and it was scrumptious;) Need to bust out the crock for tomorrow though~ its meal day Sunday Funday in Seoul for us to prep for the busy week ahead!

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12 Sarah (The Simple Dietitian) October 20, 2012 at 9:29 am

Your breakfast looks splendid!! Does it have a doughy texture to it? I must make this. :D

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13 KathEats October 20, 2012 at 11:11 am

Yes I love the pumpkin version so much because of its doughy texture

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14 Natalie @ Free Range Human October 20, 2012 at 9:29 am

I’ve been wanting to give baked oatmeal a try, and I love anything with pumpkin!

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15 elizabeth October 20, 2012 at 9:39 am

I love rose, I’ve been drinking a cheap and good one, La Vieille Ferme. Which rose did you like?

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16 KathEats October 20, 2012 at 12:58 pm

Tres Ojos garnacha/tempranillo from Spain

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17 elizabeth October 20, 2012 at 1:16 pm

Thanks. I’ll give it a try, if I see it.

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18 Angela @ Eat Spin Run Repeat October 20, 2012 at 10:30 am

Even though it’s sweet, the soup still sounds super comforting! I checked out the Frog Hollow Farms stand when I was in San Francisco at the Ferry Building last November, thanks to your recommendation, and their pears were awesome! Sadly I don’t think we get them here in Ontario but I’d love to track some down!

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19 Deva by definition October 20, 2012 at 10:47 am

Oh my goodness I love my crock pot! Last year our stove died and it took a little while for the parts to come in to repair it. I used my crock pot so much that month- it’s hands-off cooking that is so yummy!

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20 Emily @ www.main-eats.com October 20, 2012 at 10:53 am

Your soup looks great! I try to do most of my cooking on Sunday so I don’t have to do so much during the week-it’s pretty amazing! With a little planning, life can be so much easier! Your wine tasting looked like lots of fun and I loved that pic of Mazen sucking on his daddy’s nose!

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21 the 3volution of j3nn October 20, 2012 at 11:00 am

I need to my crock pots to work! It’s always a great relief when dinner is done with one pot and it’s mostly hands-free.

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22 Lisa October 20, 2012 at 11:07 am

Quick question: how hard is it to peel a butternut squash?

My go-to way to cook butternut squash is to poke it all over with a fork and roast it until soft. Then I slice it in half, deseed, and peel the skin off (like I do with sweet potatoes).

The idea of peeling one raw seems impossible!

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23 KathEats October 20, 2012 at 11:11 am

It is annoying, but if you have a sharp peeler it’s not too bad

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24 Sarena (The Non-Dairy Queen) October 20, 2012 at 11:53 am

Perfect breakfast for a fast fix. I love dinners like that! Perfect for fall and always great to have dinner waiting for you! Enjoy your weekend Kath!

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25 Kaila @healthyhelperblog! October 20, 2012 at 12:29 pm

Mmm that soup sounds delicious! Perfect flavors for fall!

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26 Averie @ Averie Cooks October 20, 2012 at 12:42 pm

The squash & apple soup sounds amazing as does the Apple Scrapple bread. I am starting to try to bake more bread and boy, what I wouldn’t give for a few classes from your personal and resident bread-baker :)

And glad you were able to go out for some wine tasting! Much deserved!

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27 kim@hungryhealthygirl October 20, 2012 at 12:56 pm

Soup looks yummy and so does the oatmeal pumpkin bake. I was actually looking for a recipe last night….I’m going to check yours out. Love the black and white plates!

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28 Vidya October 20, 2012 at 2:20 pm

LOL!! What happened to you today?? This post is just so……..juicy sweet, full of sweets :-))

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29 Carrie @ The Cook's Palette October 20, 2012 at 2:20 pm

I’m so glad you and Matt are still having some fun nights out! Love all your autumn-inspired meals. Will definitely be trying that soup!

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30 Erin Motz October 20, 2012 at 3:55 pm

Pics of Mazen: in some he looks JUST like you and others he looks JUST like Matt! So fun :) This is random, and I never realized it before, but Matt has really nice teeth! Lol! That probably sounds super creepy but it’s not meant to be!

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31 Kim October 20, 2012 at 6:33 pm

do you brown the chicken sausage first?

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32 KathEats October 20, 2012 at 7:23 pm

I didn’t, no

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33 Katie @ Talk Less, Say More October 20, 2012 at 7:30 pm

That soup looks incredible! (and easy enough to make vegetarian). ;)

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34 Cher @ Weddicted October 20, 2012 at 7:57 pm

The soup looks great, and I love bread with apples in it! Perfect for sweet+savoury flavours!

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35 Miss Polkadot October 20, 2012 at 8:13 pm

I know I sound like a broken record but Mazen is sooo cute!

Isn’t renewing old traditions great? It always makes me wallow in a million memories and that’s just something I really like.

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36 Jodie October 21, 2012 at 2:19 am

Silly question but what is a “scant” cup of pumpkin? Is it just a cup of cooked pumpkin or puréed?

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37 KathEats October 21, 2012 at 5:59 am

It means “just under a cup”. The opposite of a heaping cup.

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38 Fran@BCDC October 21, 2012 at 5:33 am

The soup sounds delicious, I could use veggie sausages. I really must try the baked oatmeal some time. I’d be set for breakfast for a week if I did that!

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39 Kym October 21, 2012 at 8:25 am

Hey Kath,
I have some family members who are following a paleo diet. I’m curious what your opinion, as a dietician, are on that sort of eating plan. Do you think its safe/healthy?

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40 KathEats October 21, 2012 at 1:40 pm

I think it is safe and healthy, but it seems very restrictive to me. I don’t see any reason to cut out food groups like whole grains (which are full of plant-based nutrition). If they are happy enough then I think it’s fine, but I wonder how sustainable the diet is. I love this post Amelia did on the pros and cons: http://eating-made-easy.com/2012/08/26/paleo-diet-pros-and-cons/

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41 Kym October 21, 2012 at 5:54 pm

Thanks!

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42 Heidi kokborg October 21, 2012 at 9:30 am

Your breakfast looks so yummy! :)

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43 Justeen October 21, 2012 at 9:35 am

I made your baked pumpkin oatmeal for breakfast this morning and LOVED it! I served it with some sauteed cinnamon apples and chopped walnuts. Great recipe!!

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44 Ellen @ Wannabe Health Nut October 21, 2012 at 10:33 am

I am just loving all of your Fall eats—you really have embraced the season! I have made a vow to myself to make that Baked Pumpkin Oatmeal the next time I have guests over. It’s happening.

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45 Christina @ The Beautiful Balance October 21, 2012 at 11:34 am

Pumpkin beer is the best! If there was a shortage I would cry, haha.

The recipe looks delicious, regardless if it was a little too sweet.

I can NOT wait to try your baked pumpkin oatmeal recipe! I am off to the store today to pick up a pumpkin to roast and puree!

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46 Alicyn October 21, 2012 at 12:39 pm

Sounds like such a good day. I am making the baked pumpkin oatmeal recipe today!!! Can’t wait to try it!

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47 Johanna B October 22, 2012 at 10:38 am

Kath, have you tried freezing the baked pumpkin oatmeal? I made it into 4 servings, kept two out to eat over a couple of days, and froze the other two. I haven’t used either one yet. I’m hoping it will still be good lathough I can’t see any reason it wouldn’t be. If you haven’t tried freezing it I will let you know how it turns out when I thaw the first piece.

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48 KathEats October 22, 2012 at 2:55 pm

I haven’t but I bet it would freeze perfectly

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49 Kelly October 23, 2012 at 10:54 am

I haven’t frozen that recipe of baked oatmeal but I’ve frozen baked oatmeal in general and it’s always worked out fine as long as I make sure it is in an air tight container.

And this is unrelated to the above comment, but every time I hear apple scrapple I think of the scrapple in Pennsylvania.

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50 Angel7 October 22, 2012 at 9:53 pm

I absolutely love the simplicity of crockpot meals — chop & drop! Maybe tomorow I will make a crockpot meal.

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51 Lauren November 5, 2012 at 7:04 pm

Soup looks good, but not all that different from your butternut-fruit soup: http://www.katheats.com/favorite-foods/butternut-fruit-soup

Do you just use so much more broth because of the cooking time (3.5 vs 8 hours)? And is the difference in the cook times due to the meat in this soup? I made the butternut fruit soup tonight- quite good, but I think I’ll add ginger and cloves in the future to really kick up the flavor- or add cream for the last 15 minutes to make it more like a traditional butternut soup. The yogurt was definitely a good topping.

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