I don't count fall here in the south unless I get a full week of cool weather. In celebration of our break (finally) into fall. I created a nice bento full of fall goodness. I managed to still keep on budget, it's for some reason getting harder and harder as the weeks go by. I'm pretty certain it's general food costs at the store :( anyhow enough whining.
So we start with a sheperd's pie, honestly this was the hardest part for me. It's hard to cook single portions in plastic cups.... I had to improvise and take the top off the finished pie and put it back onto the bento cup after the fact. The other challenge was that this recipe asked for a whole stick of butter! Definitely not on the healthy side. I managed to cut this recipe down to 2 tablespoons *and* packing this into the right form factor. I added flavor to the mashed potatos by cooking the potatos in some chicken broth (and mashed a bit of it in) to compensate for the lack of butter
We celebrate fall with a variety of roasted fall vegetables. This seemed the right accompaniment to the pie, but also I spied an opportunity to taste a vegetable I had not ever tasted, parsnips. I picked some rosemary from the front garden and out we go with an easy side dish.
As the days have turned colder, I think everyone would welcome some soup to warm their bones. I put together a nice Corn Chicken Chipotle Chowder (CCCC for short). Got this recipe from our local paper. Again with the butter and cream. I shorted out all the butter except 1 table spoon, and replaced it with 2% milk and some flour. It was a hit with my audience, but I'm sure it would have been even better with the half stick of butter it called for.
All this heavy stuff, I went with a side salad and ginger balsamic viniagrette to lighten things up. Nothing fancy, but something help everyone not feel bogged down by a big lunch.
- Shepherd's Pie
- Roasted Fall vegetables
- Salad with Ginger Balsamic Viniagrette
- Chipotle Chicken Corn Chowder