|Enchiladas at Amy’s house|
I had this great idea to do a post on my all-time favorite comfort food, and then someone — and not just any someone — beat me to it. And I’m glad she did! So, beginning with her blog which highlights my all-time favorite comfort food, I will share a few fall comfort foods and encourage you to visit some of these really wonderful blogs:
Enchiladas — or as Amy more accurately names them — the Mack family enchiladas. Amy is my younger daughter and the mother of my grandchild. “Mack family enchiladas” are the generation-to-generation recipe that is the go-to soul food in our family. My grandmothers made them this traditional New Mexican way, and Amy’s pictures and description do them proud. Amy is a magnificent blogger of the real things of life, especially her passion for motherhood and creating a gentle cozy home for her hubby and infant son. Take your time browsing the pictures of my amazing grandson — oh, and his parents, too! (Love you mucho!)
Tomorrow I will post the recipe for our enchiladas.
Roast Chicken — Alex at A Moderate Life was inspired by the smell of those super market roasting rotisserie chickens to use her first “pastured heritage breed chicken” from her Amish food club to make Mark Bittman’s Simple Roast Chicken from Bittman’s How to Cook Everything: 2,000 Simple Recipes for Great Food. Think of Alex’s blog as a doorway to incredible cooking delights, including:
|Sweet Potato Fries|
Perfect Applesauce — Pam at From Apples to Zucchini reveals the secrets to making delicious canned applesauce. I say “Amen!” to her suggestion to use a variety of apples — let your eyes and nose guide you — and I am going to invest in an immersion blender to make the job a lot easier.
Sweet Potato Fries — This recipe is not original with me, and I don’t remember where I first found it. I enjoy this simple and delicious and healthy substitute for those also-delicious gooey brown sugary, buttery candied kind.
- Sweet potatoes (as many as you think you need) — no need to peel, but you can. Cut them lengthwise into chunky-ish (3/4″?) fries. Cut in half cross-wise if they seem too long.
- Extra Virgin Olive Oil — toss the fries with just enough of this to coat
- Seasonings — Use your imagination to toss some seasonings in with the potatoes and oil. I like some cinnamon and a little cayenne pepper and some salt.
- Spread out on a baking sheet (I use a Pampered Chef one) and cook at 400 degrees until they are done, about 30 minutes or so. Turn them over about halfway through.
Beef Stew — and it brings us back to where we started, at Anktangle. Amy posted a recipe today for this fall favorite, just a day after I made some stew myself. Her pictures and the description are treats in themselves. Enjoy!