Shared Recipes

Kelly the Kitchen Kop requested in her latest newsletter that readers send her their favorite fall recipes. I submitted three of my favorites and figured since they're already typed out, I should share them here too! Check out Kelly's page to sign up for her newsletter and get more great (real food) recipes as she shares the best of what her readers send in and info from the upcoming Weston A. Price Foundation Annual Conference.

Pumpkin Bread
This is a seasonal favorite that disappears quickly in my house!

1 1/2 cups of sugar (I sub 1/2 - 3/4 cup maple syrup)
2 tsp baking soda
1/2 cup oil
1 egg
16 oz pumpkin puree
2 1/2 cups flour (I use whole wheat)
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

Cream sugar, oil, egg and pumpkin in a large bowl. Add remaining ingredients and mix well. Pour into greased loaf pan and bake 60- 70 min and 350*.


Vegetable Pot Pie
This is a fantastic recipe for cold days when you want some comfort food and can easily be made with whatever vegetables you have on hand. I have very successfully made mini pot pies out of this recipe in jumbo muffin tins for easy- to- transport lunch food. You may substitute a biscuit crust if you prefer.

1 potato, cubed
1 carrot, diced
1/2 head of broccoli, diced
1 onion, diced
1 bell pepper, diced
1 can corn, drained
3 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 cup grated cheese (I use cheddar)
Pie crust (I use homemade whole wheat)

Cook potato, carrot and broccoli until tender. Saute onion and pepper and add to other veggies. Melt butter in a large saucepan and stir in flour until bubbly. Add milk and whisk until thickened to make cream sauce. Add cheese. Mix veggies into cheese sauce and pour into pie plate lined with one pie crust. Cover with second crust, vent and bake at 415* for 20 min.

Creamy Sausage Stew
This recipe is simple, but it does take a while so start early! If you use cast iron pans, you can make this a one-dish meal. If not, you'll need to carefully transfer it from an oven-safe roasting pan to a saucepan on the stove. It's absolutely worth the effort!

4 red potatoes, diced
1 onion, chopped
1 bell pepper, diced
1 tsp salt
1/2 pint cream
1 1/2 tbsp cold water
1 lb Italian sausage (mild or hot), sliced
1/6 cup oil
1/2 tbsp basil
1/2 tsp black pepper
1 1/2 tbsp cornstarch

Toss potatoes, onion, pepper, oil and spices in a roasting pan. Cover with foil and bake 45 min at 350*. Add cream and stir. Cover again and bake another 30 -40 min until potatoes are tender. Transfer to stove- top. Stir in cornstarch and water slurry and boil until thickened.