The leaves here in Pennsylvania are in the process of falling and my back aches from raking the tirade. A few days ago a frost decimated my garden, and yesterday I added cozy snowmen flannel sheets to my bed. As such, it seems appropriate to post a few favorite fall (or anytime) recipes. The first, Arroz Con Leche, comes from my Spanish teacher, and is obligatingly translated below.
Rice Pudding
4 cups water
1 cup white rice
1 cinnamon stick
1 1/2 teaspoons salt
1/2 cup sugar (adjust to taste)
3 cups milk
Add rice to boiling cinnamon water. Cook until dry. Add the remaining ingredients and simmer to desired consistency, stirring often. Enjoy! Note: I healtyized this recipe by substituting short grained brown rice for the white, 1/4 cup maple syrup for the sugar, and added about a tablespoon of cinnamon to experiment. It turned out pretty nicely, with a bit more texture than the traditional variety, more like breakfast porridge.
Random Fall Root Roast
This is a very free flowing recipe. Peel and chop whatever fall roots you have on hand--potatoes, carrots (yummy, the roasting brings out their natural sweetness), parsnips, whatever, and put them in a bowl. Drizzle with olive oil and coat with whatever herbs you have in your cupboards--I used parsley, thyme, oregano, rosemary, and this terrific salt blend called "Jane's Crazy Salt"--which is absolutely fantastic. Then roast the mixture at 350 degrees for about an hour or until crispy/tender--your preference. Vital: shake the pan a few times during cooking so that the veggies brown evenly. I didn't, and had to scrape the carbonized bottoms off the pan.
Note: Burning food carbonizes it, and chemically alters the structure of your food. Also, burnt food is full of cancer-causing carcinogens, so just don't do it!
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