Fall-Time Recipes

Veggie Bean and Barley Soup 
This could easily be called "Everything Soup," but really the ingredients are geared to what you may have on hand.  The Chicken is not so necessary, since the beans and barley provide plenty of protein, but if I have some leftover, I often throw it in.  The Pasta is also an extra ingredient, mostly because my children love to see noodles!

3/4 Cups Pearl Barley, Rinsed
3/4 Cups Green or Yellow Split Peas
1/2 Cup Red or Brown Lentils
10 Cups Chicken or Vegetable Broth
1 Cup Yellow Onion, Chopped
3 Stalks Celery, Sliced
2 Whole Carrots, Chopped
2 Chicken Breasts, Cooked, and Cut into Bite Size Pieces
1/2 Tsp Redmond Real Salt
1/4 Tsp Ground Black Pepper
1 Tsp Cumin
1/4 tsp Celery Salt
1/2 Tsp Garlic Powder
1 Cup Veggie Spiral Pasta

In a large stockpot, combine the barley, split peas, lentils, and broth.  Cook over medium heat for 30 minutes on the stove top.  Add the chopped onion, celery, and carrots.  Add the cooked chicken if desired.  Season with salt, pepper, cumin, celery salt, and garlic powder.  Cook for another 30 minutes, stirring occasionally.  The last 10 minutes of cooking time, add the un-cooked veggie spiral pasta.  The pasta will absorb some of the broth.  As soon as the pasta is cooked through, remove from heat.  Enjoy the fall colors in your soup bowl.

Pumpkin Spice Cake: I love to make this cake on Halloween night, so when the kids come home from trick-or-treating, there is a festive and healthy deterrent from all the candy!  We like it with a dollop of whipped cream on top of each slice. If I’m feeling indulgent, I’ll use dark chocolate chips instead of the raisins and dates.  (This cake makes a great breakfast the next morning too.)

12 oz. Apple Juice Concentrate

1 Cup Butter, Softened

2 Cups Pumpkin, Cooked and Mashed (most of the time I just use unsweetened canned pumpkin)

4 Eggs, Lightly Beaten

3 Cups Whole White Wheat Flour

2 tsp Ground Cinnamon

1 tsp Allspice

1/2 tsp Ground Ginger

1/2 tsp Ground Cloves

1/2 tsp Redmond Real Salt

4 tsp Baking Powder

2 tsp Baking Soda

1/3 Cup Pecans, Finely Chopped

1/2 Cup Raisins, (previously soaked in hot water)

1/2 Cup Dates, Chopped (also previously soaked in hot water)

Using an electric mixer, combine all the wet ingredients.  Sift together, the add the dry ingredients gradually.  Strain the raisins and dates that have been soaking in the hot water.  Finally, gently fold in the pecans, raisins, and dates.  Pour batter into a greased loose bottom tube pan.  Bake at 350F for 1 hour and 20 minutes. Once the cake is cooled, Store in an air-tight container in the fridge.  Eat up within about 3 days!