Don’t “FALL” Apart, Get Prepared

Fall is here and the first step to getting ready is prepping your kitchen. It is good to clean out your pantry and kitchen at the beginning of each season. I am not saying, throw everything away, but it is smart to reorganize and take inventory of what you have – you don’t want to be caught baking a pie and realize you are out of a main ingredient. Here are fall pantry staples I know you will be using the entire season.

  • Spices: cinnamon, nutmeg, cloves, allspice, ginger, cardamom, turmeric
  • Almond butter
  • Canned pumpkin
  • Whole-wheat flour
  • Old-fashioned oats
  • Nuts: pecans, walnuts, and almonds
  • Brown sugar
  • Dried thyme, rosemary, sage and bay leaves
  • Your favorite whole-wheat pasta
  • Root vegetables
  • Chicken stock – canned or homemade
  • Winter squashes

Make sure you keep a collection of hearty recipes close by for those cool fall nights to keep you cozy.

Here is one that is filling and light that everyone will enjoy:

BUTTER PECAN MASHED SWEET POTATOES

INGREDIENTS

  • 4 sweet potatoes (about 2 pounds) – peeled, diced and cooked to be tender
  • 1 1/2 tablespoons butter – I use I Can’t Believe It’s Not Butter or Country Crock
  • 2 tablespoons fat-free milk
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans, toasted

INSTRUCTIONS

Mash sweet potatoes until desired consistency,  put into a serving dish and set aside.  Heat butter in a small saucepan over medium heat until melted. Stir butter, milk, and salt into potato mixture and top with pecans.  You can use a small amount of natural brown sugar mixed in to add a little sweetness.  Serve warm with your favorite meat.

sweet potatoes.jpg

 

Author: Rhonda Faye

My name is Rhonda. I’m a Mom, wife, philanthropist, hard working, God loving Southern woman that lives in the Midwest (Wisconsin) but grew up in Kentucky. I’m obsessed with sweet tea, desserts, butter, brats and casseroles. Mama taught us how to be a lady but Daddy showed us how to shoot a gun. Hang on we are fixin’ to have some fun.

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