Butternut bisque

Ingredients:
3 leeks, cleaned, trimmed top and bottom, and sliced or diced
1 white or yellow onion, diced
4 carrots, peeled and sliced
1 red pepper, diced
2-3 small chiles (jalapenos are good), diced (if you like the heat)
3 butternut squash, peeled and cubed (about 1 container of already cubed that you can buy at the store)
1/4 c butter
container of vegetable broth, plus another 3 cups of water
Curry powder, powdered ginger, powdered turmeric, garlic powder, salt, white pepper, black pepper (these are just what I did--you could also do bay leaves, rosemary, oregano, sage, and thyme for a nice flavor...butternut is delicate and will let you season it however you like, pretty much)
1 c heavy whipping cream

Directions:
In a stockpot, put onions, leeks, and carrots into the pot with the butter on med-high heat. Add a pinch of salt and pepper, and stir until the onions are soft and the butter is melted. Add in the peppers, continue to stir.
Next, add in the butternut squash, the broth, and the water. Season with generous sprinklings of all the spices you want to add. Cover and allow to come to a boil, then turn it down below medium heat and let it simmer for about an hour.
When the squash is very soft, remove from heat and either use an immersion blender or do batches in a regular blender and blend until most of vegetables are pureed (i always like to leave it a little chunky, just so its not totally bisque-y).
When the soup is pureed, and the heat is off, add in the whipping cream and whisk it into the soup. Serve.

Pork tenderloin with spicy apple chutney and cilantro

Spicy apple chutney:

One large honeycrisp or two smaller granny smith apples, chopped into bite sized pieces

1/4 c brown sugar

1/4c apple cider vinegar

1/4 c water

pinch of salt

generous shake of crushed red pepper, or one or two chiles, chopped

put all ingredients on the stove top in a little saucepan on medium heat, stirring occasionally, for around 30 minutes, or until the sauce is a little thick and the apples are soft. Take off the heat and let it sit, uncovered, while you make the pork.

Seared pork tenderloin:

pork tenderloin (usually it's around 1.5 lbs, just the normal boneless one that's kind of long and thin)

pork rub or a mix of spices (salt, pepper, cayenne, paprika, garlic powder, a little brown sugar), enough to cover both sides of the meat

avocado oil or similar high-smoke point oil

cilantro for garnish

 Preheat the oven to 425. Put the dry rub on the pork loin, rub it in with a dollop of oil on your hands, turning the meat to get it evenly covered on both sides. Preheat a cast iron skillet on the stove over high heat. When the cast iron is very hot, place the loin in the pan and let it sear for 3 minutes. Turn it, sear the other side for 3 minutes. Turn off heat, add a little bacon fat or a little more oil (just enough to put a shine on the skillet) into the bottom of the skillet and put the whole thing immediately into the oven. Cook for 15 minutes; turn over and cook for another 15 minutes, or until the thermometer reads over 160 (i had to put a few little slices in the top of the loin at the last five minutes or so to get it to truly cook through, but I've upped the heat and time on this recipe so hopefully you won't have to do that). Ideally let it rest for 5-10 minutes before you cut into it, spread the chutney over it now or you can wait until you slice it.

Once it's sliced, chop some cilantro and dust over the top of the meat and chutney. Serve!

*I served this with golden beets that I roasted at the same time in a separate baking dish. They went well together.

Simple Apple Butter

I don't like peeling apples. So I didn't.
Recipe:

All your apples (8-10), cored and roughly chopped (I just sliced around the core and put the pieces in)
1/3 c white sugar
1/3 c brown sugar
2 Tbsp cinnamon
1 tsp cloves
1/3 c water

Put all ingredients into the slow cooker, cook on low for 4 hours. When apples are very soft and darkening, remove apples into a blender and blend smooth on the pulse setting. Put it all back in the slow cooker on low for another hour or so, until you start getting a crust forming on the edge of the cooker.
Ladle into boiled jars and (if you want them canned) do a hot water bath for 10 minutes before cooling under a cloth.

Peach Upside Down Cake

• ¼ pound/114 grams unsalted butter, softened, plus more for greasing the pan
• 3 large, ripe peaches
• 1 ¼ cup/250 grams sugar
• 1 cup/128 grams flour
• ¾ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• 3 eggs
• 

Persian sour cherry and saffron baked rice

2 c basmati rice, washed three times and soaked in water for 30 minutes
2 tbsp butter
A quarter of a white onion, finelu chopped
Large pinch of saffron, soaked in 2 Tbsp water
1 can sour cherries, lightly sugared and drained
3.5 c boiling water (I measured into a tea kettle and boiled in there)

Preheat oven to 350
Melt butter in 10" cast iron skillet, sweat onions til soft, add a pinch of salt.  Remove from heat
Add in soaked rice (drained), cherries, and saffron (with water), salt with a pinch of salt (yes, for the second time)
Add in boiling water

Cover with a sheet of tinfoil and then with heavy lid, bake for 30 minutes. Let it rest for a few minutes after you take it out.

Breadmaker sandwich bread

3 cups bread flour
1/2 cup oatmeal
1 1/4 c water
1/4 c honey
2 Tbsp avocado oil
2 tsp salt
2 tsp  yeast

Wet ingredients, plus salt, at the bottom of the breadmaker. Flour and oatmeal next, slightly mixed. Yeast on top, where the salt and liquids won't affect it.

Use program 1, 1.5lb loaf, light crust setting. When bread is on the last rise (about 1 hour left), punch it lightly, let the top fall. Unplug the maker with about 8 minutes left on the program. Leave for a few minutes, but take out before it cools, and wrap in cloth to let cool fully.

Rosemary lemon beets

2-3 beets, peeled and cut into bite sized cubes

2-3 small carrots, rough chopped

1 stalk of fresh rosemary

1 tbsp lemon juice

Sautee the beets and carrots in a little oil and salt, 20 minutes or until fork tender. Move to bowl, mix with chopped rosemary and lemon juice and serve as it cools.