Turkey, Mushroom, & Spinach Lasagna and Toasted Oatmeal, Pecan Chocolate Chip Cookies

Roaring Branch, Kelleystand Road, Sunderland, VT.

Saturday, oh, Saturday. A cold Saturday. I've been spending today like I usually spend my Sundays (or BumDays, as I call 'em.) I did spend some time up on Kelleystand earlier though.  It was windy and being by the river didn't help with the chill, but I did notice the leaves on the trees revealing bits of brighter hues.  It's safe to say I'm getting Fall fever. I've even been thinking about how to carve my pumpkins this year.  Here's some of my inspiration:

Also, the aroma of pumpkin spice lingers in my house already thanks to Walmart. They have 3oz jar candles for $1.00. I only went by the candles with the intention of "just smelling" them. I bought ten; nine pumpkin spice, one hazelnut cream. I've also had my eye on the wax warmers they now have at Walmart. The owl wax warmer is my favorite.

Owl Wax Warmer

Normally on a day like this, I might throw something together in the crock pot. That's not happening today. Not only is there enough chill in the air to make me appreciate the heat of the oven, but I crave the comfort of a well-prepared lasagna. But not just any lasagna. This one. A lasagna so good you would never know it was healthier. 

Turkey, Mushroom, & Spinach Lasagna

And for dessert?  

Toasted Oatmeal, Pecan, & Chocolate Chip Cookies

With a nice, big glass of milk.

p.s. If you head over & like our Facebook page, you'll be entered to win a handmade crocheted blanket from your choice of colors. Only valid in the U.S. at this time. Drawing will be held when our Facebook likes reach 200, so please like & share!

Creamy Autumn Squash Soup

You know, I've realized that I never officially introduced myself & what I'm all about. My name is Emma Stelling. I achieved my Bachelor's degree in Art History back in 2010.  You'd think I'd be writing about art history, right?  Well, I get in enough on that topic at work. As a child, my grandmother, mother, & father were always cooking. My dad, he's a master craftsman, but as a young adult he was a chef in many local restaurants & eateries.  One of those places was called The Wagon Wheel. It was still in operation until I was ohh, about 7.  I loved that place. The food was good, but the main reason I went in there so often as a kid was because they had a giant moose head mount. I used to pet it and talk to it like it was alive. Some days I was hesitant to walk too close to it, thinking that it might actually move. Oh, kids. I sometimes miss being a kid myself.  They look at everything with a certain curiosity & truth. I love the look on my daughter's face when she's trying to figure something out. 

So, yes. I'm Emma. I wish I could tell you guys a good story of how I got my name, but I can't. I'm just Emma Stelling; daughter of an Irish woman and man of English & Blackfoot decent.  I grew up in a small town in Vermont and no, we're not all a bunch of hicks. I mean sure, I live the country life, but the word "hick" has a negative connotation to it as if I don't work hard for my living. As if I just sit around and drink beer & shoot stuff all day.  That's not how it is at all.  Where I come from, we settle things the old fashioned way. We believe in "love thy neighbor," not "screw thy neighbor's wife."  We home cook our meals, we grow our own food when we can, we chop up firewood all summer long in preparation for winter.  We work hard. We can survive. You want the "American Dream?" It doesn't get much better than this here.  

It's hard for me to explain what I do in my spare time because it varies all the time. I'm all over the place. I like to dabble in different interests at random times. I go on binges with different things. Haha.  I've been painting since I was a tot making finger paintings. Now, I usually paint with acrylics on canvas, but I'm known to experiment with a variety of media. Watercoloring has been a new hobby for me lately.  Mostly landscapes of rolling hills and wavy grain fields with little houses plopped about in random places.  My acrylic paintings are hung around my house. They are usually inspired by dreams from this crazy brain of mine.  Whenever I am trying to become inspired from ideas in my brain, I refer to that process as "A Brain Raid."  Aside from painting, I also crochet blankets, hats, socks, you name it.  Around fall time is when I really get cranking out the crocheted, creating warm blankets for my bed, gifts for family members for Christmas, and blankets for children's hospitals & charities.  

When it comes to movies, I'm big on the horror, comedies, & of course, children's movies.  Chick flicks aren't my thing and I'll tell ya' why.  The sappiness, the unrealistic aura of it all, the endings just leave me feeling depressed, so instead I fill my head with gory monstrosities, crude humor, & Shrek.  Obviously the prior two I watch after my little one goes to bed.  You know what kid's movie was really well made?  The Polar Express.  One year, my husband watched it like 5 times with our daughter & he didn't complain one bit. He looked seriously engaged. Honest to goodness. The characters in the movie look so realistic. And Tom Hanks as the conductor, well played.  

I hope to share more about myself to all of you readers with every new post I write.  I'd like to get to know my readers, too, so join me. Comment & let me know what you're all about.  

And here's tonight's recipe. You didn't really think I'd leave you without a recipe, did you?  Shame, shame.

Ingredients

1 medium kabocha squash

1 yellow onion, roughly chopped

2 cloves garlic, smashed (optional – I like it both ways)

2 tablespoons olive oil

1¼ cup milk

¼ teaspoon cayenne pepper

toasted walnuts

salt to taste

cream to taste

Instructions

Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.

Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.

Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.

Notes

You can adjust the taste and consistency to your liking by adding more milk, salt, or even vegetable broth, etc. I also like to add the walnuts into the blender sometimes (about ½ cup) in addition to putting the whole ones on top. Add, taste, add, taste, add, taste. That’s my method. 

Pumpkin Crisp

When I think of Autumn, it automatically brings images of vibrant foliage, and multicolored maple forests, ranging from red to yellow,dotting the earth like a Jackson Pollock painting. I think of the smell of Autumn in the morning, walking out on my front porch with a steaming cup of coffee, and nice chill rustling the leaves. I think of the bright full Autumn moon on a perfect cool night, watching the clouds move slowly with the breeze.

If you're like me, you're already gathering recipes for the coming of Fall. Fall is my absolute favorite season.  The foliage here in Vermont is breathtaking & if you've ever been, you know what I'm talking about.   I actually live in the town where this photo was taken.  This place is called The Grange.  This is ordinarily the end destination when we go tubing in the summertime. Come check it out in person this year! We have many covered bridges similar to this one that are sure to captivate you! Very relaxing place to be. 

Pumpkin Crisp 

serves 12+

Ingredients:

for the filling:

4 large eggs

1 (29oz.) can pumpkin purée

1 1/2 cups sugar

1 tablespoon pumpkin pie spice

2 (12oz each) cans evaporated milk

for the topping:

3/4 cup flour

1 cup firmly packed brown sugar

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup old-fashioned rolled oats

1/2 cup butter, melted

Directions:

Preheat the oven to 425ºF.  Grease a 9x13" pan and set aside.

In a large bowl, beat the eggs until blended.  Whisk in the pumpkin, sugar and spices until smooth.  Pour in the evaporated milk and stir gently until combined.  Pour this filling into the greased pan and bake for 15 minutes.

While the filling is baking, stir together the topping ingredients until moistened and well combined. 

When the 15 minutes is up, open the oven, lower the temperature to 350ºF, and sprinkle the crumble topping evenly over the hot filling.  Close the door and bake for 60-70 minutes, until a toothpick inserted near the center comes out clean and the topping is golden. 

Let cool to room temperature and then place in the fridge to chill for a few hours or overnight.  Serve with lots of fresh sweetened whipped cream and of course some hot, black coffee to wash it all down with! 

Creamy Cabot Cheese Spread

Cabot Creamery Cooperative, located in Vermont, has been in continuous operation since 1919.  Cabot has won numerous awards for the exceptional quality of their cheeses.  Commercial cheeses use enzymes to speed up the aging process.  Cabot does not and ages its cheeses naturally.  With that being said, try this Creamy Cabot Cheese Spread for your next holiday celebration!

Recipe courtesy of Cabot Cheese

Ingredients:

8 ounces Cabot Sharp Cheddar, Seriously Sharp Cheddar or Extra Sharp Cheddar, grated (about 2 cups)

2 tablespoons Cabot Salted Butter

2 teaspoons coarse-grained Dijon mustard

1 small clove garlic, minced

1/4-1/3 cup white wine or beer

Directions:

1. In food processor, combine cheese, butter, mustard and garlic. 

2. Process until smooth, about 1 minute, adding enough of wine or beer to make spread of desired consistency. (Spread can be made ahead and refrigerated for up to 1 week).

When ready to serve, allow the spread to soften at room temperature and mound it in a bowl. Surround it with slices of interesting hearty breads like multi-grain, walnut, or rosemary.

Don't forget about the giveaway!

For your entry, email me at yuminmytum747@hotmail.com and you will be automatically entered to win a Chia Gourmet Herb Garden Kit.  The deadline is November 22nd, so hurry!  You will be notified on November 23rd via email if you are chosen as the winner.