Week 19: pickup and chicken soup

Last week's pickup includes:

carrots

turnips

potatoes

cranberry beans

golden delicious apples

delicata squash

butternut squash

On Friday I made pumpkin bread with the remaining pumpkin from a few weeks ago, which I had cubed and frozen. I defrosted it and roasted it in the oven, then pureed it with my immersion blender. I used this EatingWell recipe. If I make this one again, I will probably double the spices I used. The bread was decent, but not spiced enough for my taste.

I also was a bit under the weather, so made some chicken soup using half the carrots, the cranberry beans, and the rest of the leeks I bought last week. Here is the basic recipe I use for chicken soup:

Chicken Soup

1-2 chicken breasts

4 cups chicken broth

Carrots, chopped

1 onion, chopped (or leeks)

Egg noodles

Poulty seasoning

Salt, pepper

Optional:

Cranberry beans

Celery, chopped

-place chicken breasts in a baking dish , drizzle with olive oil, season with salt and pepper, roast at 350 until cook through, (about 20-30 min)

-when the chicken is cooked, cut into small pieces and set aside

-in a large pot, sauté the onion in a bit of olive oil until soft, then add broth, carrots, other veggies, and spices. Cover and simmer for about 20-25 min until the veggies are soft

-cook egg noodles

-stir chicken and egg noodles into soup

Last night, because we have so many apples, I made yet another apple crisp. I'm really getting the hang of this one! I tried to make something different, but I didn't have all the ingredients for, say, and apple cake in the house. I am planning to make something else appley soon, though.

The next pickup will be the final one, and I will definitely miss it. I suppose it will be freeing to be able to cook whatever I want, and perhaps a bit less often since I won't have to worry about things spoiling, but it's a bit daunting to think about planning meals from thin air again instead of beginning with existing ingredients. What did I do before??