fallcooking – The Ardent Cook

Curried Pumpkin Chickpeas with Cucumber Raita

Curried Pumpkin Chickpeas with Cucumber Raita is literally comfort in a bowl. I know you may be thinking, “I’ve definitely seen other food bloggers with recipes for curry chickpeas,” and you’re right! However, none of them are as good as mine. I say that humbly, but also based in fact. Many other recipes I came across when doing research for this recipe included hard-to-find spices (which aren’t practical for all home cooks), added water when the recipe doesn’t really need any, and so on. The balance of flavor, heat, acid, texture, and overall taste of this curry is truly amazing. Plus, it’s made using ingredients that are found in most pantries, which is what we all need right now. My protein-obsessed boyfriend didn’t even complain that this is a vegetarian main dish. It’s delicious. Bonus? It’s vegan if you substitute the Greek yogurt in the raita for a vegan alternative.

Ingredients needed to make Curried Pumpkin Chickpeas with Cucumber Raita

I like to serve this curry over brown rice, but it would also do well over quinoa, cauliflower rice, or just eaten on its own. It’s easy to substitute whatever grain or grain-alternative base you want for this recipe. In addition to the rice, you’ll need the following to make the curry:

Olive oil
Yellow onion
Fresh garlic
Fresh ginger
Curry powder
Ground cumin
Ground turmeric
Ground cayenne pepper
Canned chickpeas
Full-fat coconut milk
Canned pumpkin
Salt
Fresh lime juice
Cilantro
Brown rice, if desired

The cucumber raita, while not necessary, is an absolutely delicious compliment to the slight heat of the curry. It adds a cooling, fresh element that leaves you with a really balanced bite every time. Here’s what you’ll need to make the raita:

Cucumber
Plain Greek yogurt
Curry powder
Ground cayenne pepper
Cilantro
Salt

Tools used to make Curried Pumpkin Chickpeas with Cucumber Raita

The tools needed to make this dish are as follows: a sharp chef’s knife for chopping, a large cutting board, a Dutch oven or large, deep-sided sauté pan, a wooden spoon, a mixing bowl, and measuring spoons. It’s fairly minimal, and the bulk of the dish is made in one pot, making for easy clean up!

How to make Curried Pumpkin Chickpeas with Cucumber Raita

This curry begins by sweating the onions with garlic, ginger, and all of those warm spices. The entire process takes about 6 minutes, but it will make your kitchen smell incredible. Once the onions have sweat and the other aromatics have been added, you’ll add the chickpeas, coconut milk, and pumpkin. Some brands of canned pumpkin are thicker than others, so if you need to add 1-2 tablespoons of water at this point, you may. Use your judgement. The goal is to simmer this curry long enough to create a thick, saucy final product that feels like it’s been cooking all day, when it really only takes 15-20 minutes. You’ll stir to combine, then reduce the heat to low and allow the curry to do its thing.

While the curry simmers, I like to make the raita. It’s really simple to pull together and takes the curry to the next level, in my opinion. As I mentioned above, it’s easy to make this dish completely vegan by substitution the Greek yogurt for a non-dairy alternative.

Start by peeling your cucumber and halving lengthwise. Then, scoop out the seeds and cut it into a very small dice. Add the cucumber to a bowl, along with the Greek yogurt, spices, and cilantro. It’s important to add salt after tasting, as some brands of Greek yogurt can be saltier than others. Salt the raita to your liking, then transfer to the fridge until the curry is finished.

Serve the curry over brown rice, quinoa, cauliflower rice, or whatever other base you’d like, then top with a dollop of raita and extra cilantro. This dish is also awesome paired with some fresh naan or pita bread. It’s so warming and stick-to-your-ribs, as they say!

Looking for other comforting dinners for colder-weather nights?

Try these other recipes from The Ardent Cook!

Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

Roasted Apricot Chicken

Herbed Chicken Tortellini Soup

Recipe Ingredients

For the Curried Pumpkin Chickpeas

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1-inch piece ginger, minced

1 tsp curry powder

¾ tsp ground cumin

½ tsp ground turmeric

⅛ tsp cayenne, or more if desired (I used closer to ¼ tsp)

2 (15oz) cans chickpeas, rinsed and drained

1 (13.5oz) can full-fat coconut milk

1 (13.5oz) can pumpkin puree

1 tsp salt, plus more to taste

Juice of ½ lime, plus wedges for serving

Cilantro, for serving

Cucumber raita, for serving (recipe below)

Brown rice, for serving

For the Cucumber Raita

1 medium cucumber, peeled and seeded, diced very small

1 cup plain Greek yogurt

⅛ tsp cayenne

¼ tsp curry powder

2 tbsp cilantro, very finely chopped

Salt, to taste

Recipe Instructions

Heat olive oil in a dutch oven or large saute pan over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the garlic, ginger, curry powder, cumin, turmeric, and cayenne, and cook for an additional 30-45 seconds until very fragrant.
Add the chickpeas, coconut milk, and pumpkin. If the consistency is too thick (some canned pumpkin options are thicker than others), you may add water 1 tablespoon at a time, however keep in mind you want the final product to be thick like a slow-simmered curry.
Turn the heat to low and allow the chickpeas to simmer for 30-45 minutes, until they are very fragrant and the consistency is as thick as you’d like it. Continue to simmer if a thicker consistency is desired.
While the chickpeas simmer, make the raita. Combine the cucumber, yogurt, cayenne, curry powder, and chopped cilantro in a mixing bowl. Season with salt to taste.
When the chickpeas are finished simmering, remove from the heat and stir in the lime juice. Season one final time for salt.
Serve the curry over brown or basmati rice, then top with a dollop of the raita and additional cilantro, if desired. Leftovers keep in an airtight container in the fridge for up to 5 days. Enjoy!

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Sweet Potato, Celery, and Apple Bake

This Sweet Potato, Celery, and Apple Bake is an unexpected pairing of veggies and fruit that takes on the feeling and flavor of Thanksgiving stuffing… without all the bread. Not that bread is bad. You just maybe don’t want to devour an entire skillet-full of it on a day that isn’t Thanksgiving. Made entirely in one skillet or baking dish, this bake is quick, delicious, and perfect for an easy fall side.

Ingredients needed to make Sweet Potato, Celery, and Apple Bake

To make Sweet Potato, Celery, and Apple Bake, you’ll need a few key ingredients. The rest is simply for flavor, and you likely have most of it in your pantry already. The full list includes:

Sweet potatoes
Apples
Celery
Shallot
Fresh sage
Olive oil
Salt and pepper

Love a short ingredients list!

This recipe uses fresh sage. You can easily grow it, or it can be found in the refrigerated produce section in any major grocery store!

Tools used to make Sweet Potato, Celery, and Apple Bake

The best part about this bake is the low-effort clean up. All you need to make this dish is a sharp chef’s knife for chopping, a cutting board, and a skillet or baking dish big enough to fit everything. That’s it!

How to make Sweet Potato, Celery, and Apple Bake

This recipe is simple to make using only one skillet. You’ll begin by preheating your oven and chopping your vegetables and apples. Since the sweet potatoes take a bit longer to cook than the other produce, those get added to the skillet with olive oil, sage leaves, salt, and pepper, and baked for a few minutes ahead of time. Once the potatoes are partially cooked, add the apples, celery, and shallots. Stir to combine, then return to the oven to finish cooking. That’s IT. I love to serve this bake alongside roasted chicken or turkey, or as a topping over butternut squash or sweet potato soup.

Looking for other one-skillet recipes from The Ardent Cook?

Roasted Apricot Chicken

Cheesy Corn and Poblano Casserole

Chicken with Nectarines and Crispy Prosciutto

Recipe Ingredients

2 tbsp olive oil

1 large sweet potato, chopped into ½-inch cubes

4 large sage leaves

2 medium tart apples, such as Pink Lady, diced

5 stalks celery, diced

1 medium shallot, minced

½ tsp salt

Black pepper, to taste

Recipe Instructions

Preheat the oven to 400 degrees Fahrenheit. Place sweet potatoes and sage leaves in a cast-iron skillet and drizzle with olive oil, salt, and pepper. Bake for 12 minutes.
Remove skillet from the oven, then add the apples, celery, and shallots. Season again with a pinch more of salt and pepper. Toss to combine and return to the oven for another 15-18 minutes, until vegetables are tender and slightly caramelized around the edges.
Serve immediately alongside a protein of your choice. I have paired this with both roasted chicken and grilled sausages and it never disappoints. It’s also great as a topping for creamy soups such as butternut squash or sweet potato. Leftovers keep in the fridge for 3-5 days, so this is a great meal-prep option. Enjoy!

Gorgonzola-Stuffed Chicken with Delicata Squash

Gorgonzola-Stuffed Chicken with Delicata Squash is a relatively low-effort meal that feels luxurious. If you’ve never cooked bone-in chicken breasts before, this is the perfect recipe to ease you in. Bone-in chicken breasts offer so much more flavor than their boneless, skinless counterparts, and I love saving the bones for making bone broth afterwards. Delicata squash, one of my favorite fall ingredients, pairs excellently with the salty gorgonzola and flavorful chicken. Everything is topped off with a quick mustard fig pan sauce that comes together in minutes and makes the whole dish.

Ingredients needed to make Gorgonzola-Stuffed Chicken with Delicata Squash

The ingredient list for this dish looks intimidating, but trust me when I say the entire meal comes together more quickly than you’d expect. This recipe calls for bone-in, skin-on chicken breasts. You’ll want to look for a cut labeled “split breasts” at the grocery store. These are simply chicken breasts with the skin on and breast-bone still intact. It looks much more frightening than it is, and I promise the breast can be removed from the bone with one knife cut. I’ll give more specific directions on how to do that below! Here’s the full list of what you’ll need:

Bone-in, skin-on chicken breasts

Delicata squash

Olive oil

Gorgonzola cheese

Fresh sage

Fresh thyme

Fresh garlic

Shallots

White wine

Chicken broth

Dijon mustard

Fig jam

Salt

Black pepper

Tools used to make Gorgonzola-Stuffed Chicken with Delicata Squash

This dish is primarily cooked in the oven, so you’ll need an oven-safe skillet (I used my Le Creuset cast-iron skillet) and a baking sheet to cook the chicken and squash. You also need a good, sharp chef’s knife, cutting board, liquid measuring cup, measuring spoons, and a wire whisk. However, if you’re using a nonstick pan, I’d recommend using a silicon-coated whisk such as this one.

Other than that, you’ll need a working oven and stove!

How to make Gorgonzola-Stuffed Chicken with Delicata Squash

I know this recipe sounds like a lot of technical work. It really isn’t. You’ll start by prepping the delicata squash, which is fairly simple since you don’t need to peel delicata! You can eat its skin, which is one of the best parts about it. Halve them lengthwise, scoop out the seeds, and cut into ‘c’ shapes. Drizzle with olive oil, salt, and pepper, and pop them in the oven while you work on the chicken.

The chicken is the more technical aspect of this recipe, but I promise you can do it. You’ll want to start by familiarizing yourself with the chicken. If you’ve never seen a split breast before, it’s essentially a boneless-skinless chicken breast that you’re used to seeing just with the breast bone and skin still attached. You’ll see that the breast bone is connected at the bottom and side of the breast, so you will ultimately roast the chicken with the bone facing down and the meaty part facing up.

To separate the skin from the chicken breast, you’ll run your fingers underneath the skin and gently pull it away from the meat, creating a pocket that you can then stuff the gorgonzola-herb mixture inside of. Once the breasts are stuffed with the cheese and herbs, you’ll drizzle them with olive oil, salt, and pepper, arrange the shallots around them, and roast them in the cast-iron for 20-25 minutes, depending on the size of the breast.

When the chicken is finished roasting, transfer it to a cutting board to rest, and return the skillet to the stove over medium heat. Remember that the pan was just in the oven, so you’ll need to use an oven mitt to move the pan around (I’ve burnt myself one too many times by ignoring this tip). You’ll deglaze the pan with the white wine, using a whisk to scrape up the caramelized bits from the bottom, then stir in the chicken broth, dijon, and fig jam. This sauce is a wonderful balance of flavors from the savory chicken drippings, tangy mustard, and slightly sweet fig jam. It’s drinkable.

When it’s time to eat, I like to slice the chicken off of the bone before serving. Simply take your knife and run it along the side of the breast bone, working your way underneath the chicken. It should separate pretty easily. Then, I slice the chicken into pieces crosswise and place them back into the skillet with the mustard fig sauce. I then arrange the delicata squash around the sliced chicken, making sure it gets nestled in the sauce too.

This dish is so comforting and delicious, and I hope you enjoy it as much as I do!

Looking for other delicious chicken dishes?

Try these recipes from The Ardent Cook!

Roasted Apricot Chicken

Red Curry Pulled Chicken with Turmeric-Lime Rice

Crispy Baked Buffalo Wings

Quick(er) Chicken Shawarma with White Sauce

Recipe Ingredients

4 bone-in, skin-on chicken breasts

3 large delicata squash

2 tbsp olive oil, plus more

½ cup gorgonzola cheese, room temperature

2 tsp fresh sage, minced

2 tsp fresh thyme, stems removed

2 cloves garlic, minced

3 medium shallots, halved, skins removed

½ cup white wine

¼ cup chicken broth

2 tbsp dijon mustard

2 tbsp fig jam

Salt, to taste

Black pepper, to taste

Recipe Instructions

Preheat the oven to 425 degrees Fahrenheit. Cut the delicata in half lengthwise and scoop out the seeds. Slice each half into half moons about ¼-½ inch thick.
Arrange delicata on a sheet tray and drizzle with the olive oil. Season with salt and pepper. Roast for 25-30 minutes, tossing half-way through.
In a small mixing bowl, combine room temperature gorgonzola, sage, thyme, and garlic. Use a fork to mix the herbs thoroughly into the cheese.
Pat chicken dry with a paper towel, then pull the skin up to separate it from the chicken. Be careful not to tear it completely off, you just want a pocket between the skin and chicken. Stuff the cheese mixture underneath the skin on each breast, using your finger to spread it out into an even layer under the skin.
Place chicken in a large oven-safe skillet or baking dish, then arrange the shallots around the chicken. Drizzle chicken breasts with a little oil, salt, and pepper. Bake for 20-25 minutes, depending on the size of the breasts. The chicken is finished when the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken and allow it to rest on a cutting board for at least 10 minutes. Return the pan to the stove over medium heat, and add the wine. Use a whisk to scrape up the caramelized bits from the bottom of the pan, then whisk in the chicken broth, mustard, and fig jam. Allow the sauce to reduce for 5-7 minutes.
Remove the chicken from the bone. Using a chef’s knife, run your knife along the side of the breast where it meets the bone and cut, curving around the bottom of the breast until the meat separates. Slice into pieces crosswise, then place chicken back in the skillet with the mustard fig sauce.
Arrange the delicata around the sliced chicken in the skillet, and serve it family-style. Enjoy!

Wild Mushroom Farro with Parmesan and Microgreens

Wild Mushroom Farro with Parmesan and Microgreens is a quicker, easier take on a creamy risotto. Ditch the constant stirring and broth-adding that is required of risotto and replace it with earthy wild mushrooms, nutty farro, and the perfect salty punch of parmesan in every bite. I love this recipe because it highlights one of my new-found favorite ingredients: wild mushrooms harvested by my boyfriend’s sister and brother-in-law. They are foraging extraordinaires and have taught me so much about mushrooms and their amazing properties. Did you know mushrooms form intricate communication networks that cover miles in order to signal other mushrooms of impending danger?

I wasn’t always a mushroom lover, but I’ve really been enjoying experimenting with them in my recipes. I hope you love this recipe as much as I do!

Ingredients needed to make Wild Mushroom Farro with Parmesan and Microgreens

This recipe calls for wild mushrooms. I was lucky enough to score some maitake, or “hen of the woods,” from my boyfriend’s sister and brother-in-law, which is what I used here. You could use any variety of mushroom you like or that is available locally in-season. Other great options would be oyster mushrooms, chanterelles, or morels. If you aren’t experienced at foraging, I would not recommend going out into your own backyard and pulling up whatever mushroom you see. Be sure to ask an expert to identify any mushrooms you find, or visit local farm stands for the freshest options available for purchase. In addition to the mushrooms, here’s what else you’ll need:

Butter or olive oil
Yellow onion
Garlic
Fresh rosemary
Fresh thyme
Dry white wine, such as Sauvignon Blanc
Farro
Parmesan cheese
Milk or cream
Salt and pepper
Microgreens

Many of the ingredients in this recipe are fresh, but I have linked a few of my staple pantry items that you’ll want to have on hand for this recipe. Also, as a quick note, if you are looking for a quick recipe, you’ll likely want to use pearled farro (linked above). “Pearling” is a process by which some of the bran is removed from the farro, which in turn removes some of the nutrients and fiber, but makes for a much faster cook time. If you don’t care about the time, I’d recommend this imported farro brand or this organic farro from Bob’s Red Mill.

This recipe uses wild maitake mushrooms, but any wild variety will work!

Tools used to make Wild Mushroom Farro with Parmesan and Microgreens

Because of the varying times required to cook farro (depending on what kind you buy), I call for pre-cooked farro in this recipe. Farro is a great grain to cook at the beginning of the week to use in loads of different meals just as you would rice or quinoa, so I’ll often do that on Sundays and have it ready in the fridge for easy dinners. I’d recommend cooking your farro ahead of time or give yourself extra time before starting on the mushrooms, which take very little time in comparison. You’ll need a medium-large pot to cook the farro, such as this one.

In addition, you’ll need a large skillet big enough to cook the mushrooms and then toss everything together at the end. I used my favorite Le Creuset cast-iron, but any non-stick skillet will work. You’ll also want a large cutting board, measuring cups and spoons, a well-sharpened chef’s knife, like this one, and a wooden spoon for stirring. That’s it!

How to make Wild Mushroom Farro with Parmesan and Microgreens

If you cook your farro ahead of time, this recipe takes all of 20 minutes. If not, don’t sweat it, just be prepared for a little extra time spent cooking! Begin by trimming any slimy areas from the mushrooms and brushing off excess dirt. If you can, try to avoid rinsing the mushroom as this prevents them from caramelizing (they’ll retain too much water and steam rather than caramelize). Next, chop the mushrooms into roughly 1-2 inch pieces while you melt your butter in a skillet.

Add the onions, salt, and pepper, and cook until the onions are translucent. Then, you’ll stir in the mushrooms and cook for another 5 minutes or so. You want the mushrooms to be softened, but not mushy. Add the garlic, rosemary, and thyme, and stir to coat the mushrooms and onions.

The best step? Adding the wine. This step is crucial in order to get all the caramelized bits from the mushrooms and onions up from the bottom of the pan. If you don’t care to cook with wine, you can easily substitute chicken or vegetable broth! Just make sure to use your wooden spoon to scrape up the goodness from the bottom of the pan as you add the liquid.

You’ll let this simmer on medium-low heat until all of the wine has evaporated and you’re left with delicious caramelized mushrooms. At this point, you’ll add your cooked farro and allow it to warm with the mushrooms for a minute or so. Then, add the parmesan, milk or cream, and a pinch more of salt and pepper. The goal is to have a light creamy coating, but this isn’t going to be a thick cream sauce by any means. If you want more of a thick cream sauce, you can certainly add more milk or cream and let it reduce slightly over low heat for a few minutes. I prefer just a touch of creaminess to really let the flavor of the mushrooms and farro shine.

That’s it! You’ll sprinkle on a handful of microgreens at the end for a little fresh bite, and serve immediately. It’s so delicious paired with a glass of wine and pair of cozy PJs, but elegant enough to serve for dinner- if we ever get to host dinner parties again!

Looking for other comforting vegetarian dishes from The Ardent Cook?

Ponzu Greens and Grains Bowl

Creamy Green Goddess Pasta

Potato, Leek, and Corn Chowder

Recipe Ingredients

2 tbsp butter or olive oil

½ pound wild mushrooms, such as maitake or oyster

½ medium yellow onion, diced

3 cloves garlic, minced

2 sprigs fresh rosemary

3-4 sprigs fresh thyme

½ cup dry white wine, such as Sauvignon Blanc

2 cups cooked farro

⅓ cup grated parmesan cheese

2 tbsp milk or cream

Salt and pepper, to taste

1-2 handfuls bitter microgreens, such as micro arugula, for serving

Recipe Instructions

Prepare the mushrooms by trimming any slimy areas and brushing off excess dirt. Roughly chop the mushrooms into 1-2 inch pieces while you melt the butter in a cast-iron skillet over medium heat.
Add the onions, along with a pinch of salt and pepper. Cook for 3-5 minutes, until onions turn translucent. Add the mushrooms and cook for 5, until they are just softened. Stir in the garlic, rosemary, and thyme, then season again with a pinch of salt and pepper.
Pour the wine into the pan, stirring constantly to scrape up any caramelized bits from the bottom of the pan. Reduce the heat to medium-low and allow the wine to evaporate entirely, stirring occasionally.
Once the mushrooms are finished cooking and the wine has evaporated, stir in the cooked farro (make sure the farro is warmed before adding). Add the parmesan, milk or cream, and a pinch more of salt and pepper. Fold to combine until the cheese has melted and everything is incorporated. The final dish should be creamy, but not overly wet. Top with microgreens and an additional sprinkling of parmesan, and serve warm. This dish stands up on its own as a vegetarian main alongside a salad, or pair it with roast chicken and vegetables for a comforting fall dish. Enjoy!

Herbed Chicken Tortellini Soup

Herbed Chicken Tortellini Soup is a bowl of comfort, perfect for a chilly Tuesday evening such as this one (if you live in the northeast). While many traditional tortellini soups incorporate a basic cheese tortellini, I’ve chosen to use a variety filled with a mixture of chicken, herbs, and a little ricotta for a dose of protein and extra flavor. If you’d like to keep this soup vegetarian, simply swap the chicken-filled tortellini for a cheese variety and use vegetable or mushroom stock instead of chicken broth. Make this soup dairy free by choosing a vegan tortellini (with a non-dairy filling) and incorporating canned coconut milk instead of the heavy cream. There are loads of ways to make this soup fit into your diet preference, just as long as you enjoy it with a hunk of crusty bread, wrapped in a cozy blanket. I know you’re going to love it!

Ingredients needed to make Herbed Chicken Tortellini Soup

This soup calls upon a lot of long-lasting vegetables and canned goods, making it the perfect meal for weeks when it’s already Tuesday and you haven’t made it to the grocery store for the week yet. I’m having one of those weeks. The worst. Here’s the list of everything you’ll need:

Olive oil
Yellow onion
Carrots
Celery
Fresh thyme
Garlic
Chicken stock
Canned crushed tomatoes
Tomato paste
Heavy cream
Chicken and herb filled tortellini
Tuscan kale
Fresh squeezed lemon juice
Salt
Crushed red chili flakes
Black pepper
Parmesan cheese

Tools used to make Herbed Chicken Tortellini Soup

I know I’ve mentioned this before, but I love a good soup because of the minimal clean up. You pretty much always need a good sharp knife and large cutting board to make my recipes, but other than that, you’ll just want to get out your favorite large soup pot and a ladle for serving. Optional, but not necessary, is a citrus juicer for squeezing the lemons. This one is a force juicer and it makes my life in the kitchen so much easier!

How to make Herbed Chicken Tortellini Soup

As with most soups, the base is comprised of a mirepoix. Mirepoix is a term referring to a blend of diced celery, carrots, and onions. It’s the start of many popular dishes in classical French cooking, and it’s what we use to create ample flavor for this soup.

You’ll begin by sautéing the mirepoix with some fresh thyme in olive oil. Once the onions are translucent, you’ll add the garlic, tomatoes, tomato paste, and chicken broth, along with a few seasonings. This liquid gets simmered for 10-15 minutes or so, until the carrots have softened, as they take a bit longer to cook than the celery and onion.

The wonderful thing about this recipe is that it only takes about 25 minutes from start to finish, including prep time for chopping. Towards the end of the cooking, you’ll lower the heat and stir in your heavy cream, kale, and tortellini.

I recommend using fresh tortellini in this recipe, which is typically found in the refrigerated section by the deli or cheese area. Shelf-stable tortellini takes much longer to cook, and you run the risk of overcooking the vegetables in your base if you choose this variety. If you can’t find the fresh tortellini, simply add the dried tortellini (while the soup is still simmering) a bit earlier, before adding the heavy cream and kale.

At the very end, you’ll stir in the fresh lemon juice (it tends to get bitter if cooked for too long), ladle the soup into bowls, and garnish with parmesan cheese. It’s a complete meal packed with vegetables, starch, and protein, and the slightly creamy broth is so soothing.

I like to enjoy this soup with a hunk of crusty bread for dipping, or a batch of homemade garlic knots (if you’ve got the time). I don’t have my own recipe for garlic knots, unfortunately, but there are loads on the internet that don’t require too much time or effort. It’s a great Sunday project if you happen to make this soup over a weekend!

Looking for other cozy soup options from The Ardent Cook?

Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Mom’s Checkerboard Chicken Chili

Potato, Leek, and Corn Chowder

Recipe Ingredients

2 tbsp olive oil

1 medium yellow onion, diced small

1 medium carrot, diced small

2 stalks celery, diced small

3-4 sprigs fresh thyme

6 cloves garlic, minced

4 cups chicken stock

1 (14oz) can crushed tomatoes

2 tbsp tomato paste

1 cup heavy cream (or coconut milk if dairy free)

1 (10oz) package fresh tortellini, filled with chicken and herbs if available

1 bunch tuscan kale, ribbed and sliced into ribbons

1 tbsp fresh squeezed lemon juice (about ¼ lemon)

1 tsp salt

¾ tsp crushed red chili flake

Black pepper, to taste

Parmesan cheese, for serving

Recipe Instructions

Heat olive oil in a large dutch oven or soup pot. Add onions, carrots, celery, and thyme and cook until onions are translucent, about 5 minutes. Add the garlic, and cook for an additional minute.
Add the crushed tomatoes, tomato paste, and chicken stock. Stir until the tomato paste is fully incorporated. Season with the salt, crushed chili flakes, and pepper. Bring the soup to a boil and simmer for 10-15 minutes, until the carrots have softened.
Lower the heat and stir in the heavy cream, stirring constantly while pouring. Add the tortellini and kale, then let cook for the time specified on the package of tortellini (no more than 3-5 minutes for fresh tortellini). Stir in the lemon juice at the very end, then season with additional salt and pepper if needed.
Ladle into bowls and top with parmesan cheese, if using. Serve with crusty bread and a big salad, family style. Enjoy!

Apple Bourbon Spoon Cake

Here’s the deal: I call this a spoon cake. In reality, it’s not a spoon cake. It’s more like a crumbly, shortbready, delicious, hard-to-name object that comes out of your oven and tastes amazing. So I settled with spoon cake, because you have to spoon it out of the pan to eat it.

Juicy apples get cooked down with bourbon, sugar, fresh lemon juice, and spices (wait until you smell your kitchen), then layered over a shortbread-style crust with more shortbread crumbled over the top. Bake the whole thing and spoon it into your bowl while still warm… with a scoop of vanilla ice cream of course.

Ingredients needed to make Apple Bourbon Spoon Cake

To make Apple Bourbon Spoon Cake, you need the basic ingredients like flour, sugar, baking powder, etc. There’s nothing super abstract in this recipe, so hopefully you have it all readily available to you! Here’s the shopping list:

Apples (I prefer honey crisp, granny smith, or pink lady)
Bourbon
Fresh-squeezed lemon juice
Butter
Granulated sugar
Tapioca flour (or cornstarch)
Ground cinnamon
Ground ginger
All-purpose flour
Baking powder

Tools used to make Apple Bourbon Spoon Cake

This is a great dessert to make when you don’t want to dirty a lot of dishes. I love my KitchenAid stand mixer, but boy is it annoying to clean. You don’t need to whip it out for this recipe, luckily! Here’s what you’ll need:

Sharp chef’s knife
Cutting board
Large skillet
Wooden spoon
Mixing bowl
8×8 glass baking dish
Parchment paper
Optional tools: lemon juicer, pastry cutter

How to make Apple Bourbon Spoon Cake

This cake is quick and simple to make. You’ll begin by cooking down your apples in a skillet with the bourbon, lemon juice, sugar, tapioca, and spices. Don’t worry if you don’t have tapioca, because cornstarch works wonderfully as well! While the apples cook, you’ll make your crust in a mixing bowl. The key here is to create small pea-sized pieces of butter that are all coated in flour. When the dough bakes, the butter melts and the crust becomes cohesive. It may seem crumbly at first, but should stick together more-or-less when you squeeze it into a ball with your hands. If it doesn’t hold together (it’s ok if some pieces crumble down, but not all of them), you can add some cold water tablespoon at a time. Be careful not to add too much, or your dough will be too wet and goopy.

You’ll press half of the crust into the bottom of the pan and par-bake while your apples cooks. Once the first half is baked, you’ll spoon over your apples, which are fully cooked by the time the bottom crust is baked, over the top. I love when the timing of things cooking just works out, as in this recipe! To finish, crumble the remaining dough over top of the apples and bake again until golden brown. Spoon it into a bowl and top with vanilla ice cream. Yum!

Looking for other delicious desserts from The Ardent Cook?

Chocolate Pistachio Rice Crispy Treat

Salted Brown Butter Banana Cobbler

Peanut Butter Peach Berry Cobbler

Recipe Ingredients

Filling

3 cups apples, peeled and sliced ¼ thick

¼ bourbon

2 tbsp fresh lemon juice

4 tbsp salted butter

⅓ cup granulated sugar

1 tsp tapioca flour (or cornstarch)

1 tsp ground cinnamon

¼ tsp ground ginger

Crust

1 ½ cups all-purpose flour (or GF flour blend)

½ cup granulated sugar

½ tsp baking powder

½ cup (1 stick) salted butter, chilled and cut into ½ inch cubes

1 egg

Recipe Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease and parchment-line an 8×8 glass baking dish.
Make the crust. Combine flour, sugar, and baking powder. Add the butter and mix with the flour mixture using a pastry cutter or two forks until the butter is pea-sized and coated in flour. Stir in the egg. The dough will be very crumbly, but will hold together when pressed between your hands. If your dough is too dry and crumbly, you may add 1-2 tbsp of cool water to bring it together. Some flours are more absorbent than others, so go by feel- the dough should hold together more or less when squeezed into a ball, but should not be wet and goopy by any means. If it doesn’t hold together when some pressure is applied, then it’s too dry.
Divide the dough in half and press ½ of it into the bottom of the baking dish. Bake for 10 minutes.
Meanwhile, make the filling. Melt butter in a large skillet over medium heat. Add the apples, bourbon, lemon juice, and sugar, and stir to coat the apples. Sprinkle the cinnamon and tapioca evenly over the top, then mix to incorporate.
Bring the apples to a boil and let cook for 2-3 minutes at this heat. Once the sugar has dissolved, reduce the heat slightly and continue cooking for another 5-7 minutes, until the sauce has thickened and the apples are soft.
Once the first bake is complete, spoon the apple filling over top in an even layer. Crumble the remaining dough over the top of the apples, then return to the oven for another 15-20 minutes, or until the top is golden brown.
Let the cake cool slightly, about 5 minutes, to let everything set up. Then, spoon into bowls and serve with a scoop of vanilla ice cream. Enjoy!

Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Chipotle Peanut Pumpkin Soup is warming, satisfying, and perfect if you’re looking for a savory application for pumpkin. I love a good pumpkin spiced coffee, but sometimes the savory side of pumpkin is neglected when it shouldn’t be!

The soup is vegan, but feel free to make substitutions as needed. I happen to love the taste of the coconut milk in this soup, but if it’s not for you, simply swap it for some heavy cream instead. Same thing goes for the broth- I’ve used vegetable broth, but chicken or beef work too. I never stress over the exact recipe for a soup… if it gets too thick, you thin it. If it gets too salty, you thin it. See a theme? It’s pretty tough to mess up!

Ingredients needed to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

This soup packs a lot of flavor and therefore requires a few more ingredients than you might typically expect. I’ve talked about chipotle peppers in adobo before, but they are one of the key ingredients to creating the smoky flavor in this soup. You can find them in most grocery stores in the international foods aisle. Other than the chipotle peppers, here’s what you’ll need:

Olive oil
Yellow onion
Garlic
Ginger
Chipotle chili peppers in adobo sauce
Ground cinnamon
Unsweetened pumpkin puree
Vegetable broth
Full-fat coconut milk
Coconut sugar (or brown sugar)
Creamy natural peanut butter (unsweetened and unsalted, if possible)
Salt and pepper
Fresh cilantro

To make the spiced pepitas, which are optional, you’ll need these items:

Roasted, salted pepitas
Olive oil
Chipotle chili powder
Ground cinnamon
Ground nutmeg

Tools used to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

This soup comes together quite easily and with minimal equipment. You’ll need a sharp knife, cutting board, large soup pot or Dutch oven, wooden spoon, blender, mixing bowl, and a small skillet.

How to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Like most soups, you’ll start by sautéing your aromatic base, which in this case consists of onion, garlic, and ginger. The recipe doesn’t call for this, but you’ll obviously need to prep those ingredients ahead of time by dicing and mincing.

Next, you’ll add the chipotle peppers plus sauce, cinnamon, pumpkin, and broth. Bring everything to a boil, then reduce the heat and simmer for a few minutes to let all the flavors mingle. For the creamy component, you’ll want to remove the soup from the heat and add in the coconut milk, coconut sugar, and peanut butter. Just trust me on the peanut butter, it makes this soup.

Because we need to blend the soup, I usually pause at this point and make the spiced pepitas. I like to let the soup cool so it doesn’t make the blender explode from the steam. The pepitas simply get tossed with the olive oil and spices, then warmed in a dry skillet over medium heat for a few minutes.

Blend the soup using either an immersion blender or regular blender, top with the pepitas (and cilantro, if using) and serve! It’s so delicious!

Looking for other cozy recipes from The Ardent Cook?

Potato, Leek, and Corn Chowder

Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Mom’s Checkerboard Chicken Chili

Recipe Ingredients

For the Soup

2 tbsp olive oil

1 medium yellow onion, diced

4 cloves garlic, smashed

1-inch piece ginger, minced

2 chipotle chili peppers in adobo sauce, plus 2 tsp adobo sauce

½ tsp ground cinnamon

1 (14oz) can unsweetened pumpkin puree

3 cups vegetable broth

1 (14oz) can full-fat coconut milk

1 tbsp coconut sugar (or brown sugar)

¼ cup creamy natural peanut butter (unsweetened and unsalted, if possible)

Salt and pepper, to taste

Fresh cilantro, for serving

For the Spiced Pepitas

¼ cup roasted, salted pepitas

½ tsp olive oil

⅛ tsp chipotle chili powder

⅛ tsp ground cinnamon

⅛ tsp ground nutmeg

Recipe Instructions

Heat oil over medium heat in a large Dutch oven or soup pot. Add the onions, garlic, and ginger and cook until the onions are translucent, about 3 minutes. Stir frequently to avoid burning.
Add the chipotle chili peppers, adobo sauce, ground cinnamon, pumpkin, and broth. Stir to combine. Bring the soup to a simmer, then reduce the heat to medium-low and let cook for 10-15 minutes, stirring occasionally.
Remove soup from the heat and stir in the coconut milk, sugar, and peanut butter. Season with salt and pepper. Allow the soup to cool slightly.
Meanwhile, make the spiced pepitas. Heat a dry skillet over medium heat. In a mixing bowl, combine the pepitas, olive oil, chili powder, cinnamon, and nutmeg. Toss to combine, then add to the hot skillet. Toss for 1 minute or so, until the seeds are warm and the spices have adhered. Set aside.
Using either an immersion blender or high-speed standing blender, blend the soup until creamy (you may need to work in batches if using a standing blender). Ladle soup into bowls and top with the pepitas and cilantro, if desired. Serve warm.
Store leftovers in an airtight container in the fridge for up to 5 days. When reheating, be careful not to bring the soup to a boiling point. This can cause the oils in the coconut milk and peanut butter to potentially separate. Enjoy!

Apple Spice Smoothie

This Apple Spice Smoothie is the perfect option for breakfast, a snack, or even dessert. It’s loaded with flavor and even has a hidden veggie, so it’s really wonderful if you’re looking to add more nutrients into your diet but don’t want to skimp on flavor.

Ingredients needed to make Apple Spice Smoothie

The base of this smoothie consists of banana, apple, and…. frozen riced cauliflower. I know you’re probably thinking, “EW,” but trust me here, you can not taste it. It adds a frozen element to this smoothie that makes the final product creamy and nutrient-dense. Then, the smoothie gets some much-needed healthy fats from sources including Greek yogurt, almond butter, and almond milk. Throw in a ton of warm spices and BOOM. Blend and serve. Here’s the full list of what you’ll need:

1/2 ripe banana
1 apple
Frozen riced cauliflower
Vanilla Greek yogurt (alternatively, you could use 1 scoop of your favorite vanilla protein powder to achieve a very similar taste)
Unsalted creamy almond butter
1 large medjool date
Unsweetened almond milk
Ground cinnamon
Ground nutmeg
Ground cloves
Ground ginger
Sea salt

Tools used to make Apple Spice Smoothie

Smoothies are, well, smooth. That’s because you make them in a blender- which is all you really need to make this recipe! I use this one by Ninja. It’s so versatile and can be used for chopping, processing, and/or blending. In addition to the blender, you’ll need a cutting board and knife to peel and cut the apple before adding it to the smoothie. So easy!

How to make Apple Spice Smoothie

The process to make this smoothie is incredibly simple. You’ll want to start by peeling and cutting your apple into rough 1-inch cubes. This makes it easier for them to blend up with the rest of your smoothie ingredients. Then, simply add everything to your blender and away you go! I like to serve this smoothie with another dash of cinnamon on top. It’s amazing!

Looking for other smoothie recipes?

Try these two options from The Ardent Cook archives.

Citrus Ginger Green Smoothie

“Cake for Breakfast” Green Smoothie

Recipe Ingredients

½ ripe banana

1 apple, peeled and diced

½ cup frozen cauliflower rice

⅓ cup vanilla Greek yogurt (or 1 scoop vanilla protein powder of choice)

1 tbsp unsalted creamy almond butter

1 large medjool date, pitted

½ cup plain unsweetened almond milk

1 tsp ground cinnamon

½ tsp ground nutmeg

⅛ tsp ground cloves

⅛ tsp ground ginger

Pinch sea salt

Recipe Instructions

Add all ingredients to a high-speed blender and blend on high until creamy. Pour into a glass and enjoy immediately!

Harvest Steak and Goat Cheese Bowls

Harvest Steak and Goat Cheese Bowls were inspired by a seasonal salsa I picked up at Trader Joe’s this past week. I wanted to create the feeling of a Tex-Mex-style bowl but with flavors of fall. This salsa was the PERFECT addition. Featuring cast-iron sirloin steak, crispy spicy broccoli, goat cheese, and pepitas, these bowls are healthy, filling, and remind you of crisp weather.

Ingredients needed to make Harvest Steak and Goat Cheese Bowls

To make Harvest Steak and Goat Cheese Bowls, you’ll need the following:

Olive oil
Rice
Sirloin Steak
Broccoli
Goat cheese
Roasted, salted pepitas
Ground cumin
Garlic powder
Cayenne pepper
Trader Joe’s Fall Harvest Salsa (seasonal- see picture below)

Tools used to make Harvest Steak and Goat Cheese Bowls

These bowls couldn’t be easier to whip up, making them perfect for a wholesome weeknight dinner. The only special piece of equipment needed is an oven-safe skillet. I prefer to use my cast-iron for the best sear, but any oven-safe pan will work. Here’s the one I use most frequently. In addition to a great skillet, you’ll need the following kitchen tools:

Large pot (to cook rice)
Chef’s knife
Measuring cups
Measuring spoons
Rimmed sheet pan

How to make Harvest Steak and Goat Cheese Bowls

I love these bowls because of how quickly they come together. The hardest part is cooking the rice, which is where you’ll want to start, as it takes the longest. After the rice gets going, you’ll season the broccoli with cumin, garlic, and cayenne, then roast them for 15-20 minutes until crispy. The steak takes no time at all, and gets seared on the stovetop for a couple minutes each side, then finished in the oven with the broccoli.

As for the assembly of the bowls, simply arrange the broccoli and sliced steak over the rice, crumble the goat cheese, drizzle the salsa over, and finish with pepitas! It’s so simple and makes enough to serve four. I’m typically only feeding Jeff and myself, so I love saving the other two bowls for a meal prepped lunch for the next day. It’s so delicious!

Looking for other hearty bowls?

Give these recipes a try from The Ardent Cook archives!

Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw

Ponzu Greens and Grains Bowl

Red Curry Pulled Chicken with Turmeric-Lime Rice

Recipe Ingredients

1 ½ cups white rice (dry)

3 cups broccoli florets (from 1 large head)

3 tbsp olive oil, divided

½ tsp ground cumin

½ tsp garlic powder

¼ tsp cayenne pepper

½ tsp salt, plus more for seasoning steak

One 1-1 ½ lb sirloin steak

½ cup roasted, salted pepitas

2oz goat cheese, crumbled

1 cup Trader Joe’s Fall Harvest Salsa

Freshly ground pepper, to taste

Recipe Instructions

Preheat oven to 425 degrees Fahrenheit. In a medium pot with a lid, combine 1.5 cups white rice with 3 cups water and bring to a boil. Reduce heat, stir, and cover the rice. Simmer for 15-20 minutes, or until the rice has absorbed all of the liquid.
While the rice cooks, roast the broccoli. Spread broccoli into an even layer on a sheet pan and drizzle with 2 tbsp of olive oil. Season with the cumin, garlic powder, cayenne pepper, and 1/2 tsp salt. Roast for 15 minutes until the broccoli is tender and florets are beginning to brown and crisp.
Heat a cast-iron or other oven-safe skillet over medium heat on the stovetop. Season the steak on all sides with salt and pepper. When the pan is hot, add 1 tbsp of olive oil and swirl in the pan. Add the steak. Cook for 2 minutes on the first side, then flip and cook an additional 2 minutes.
Transfer pan to the oven and let the steak finish cooking for another 7-9 minutes until it reaches medium. A meat thermometer inserted into the center of the steak should read between 130-140 degrees Fahrenheit. Let steak rest on a plate for at least 10 minutes before slicing it against the grain.
Assemble the bowls. Spoon rice into the bottom of each bowl and divide the broccoli between them. Add a few pieces of sliced steak to each bowl, then top with crumbled goat cheese. Spoon 1/4 cup of Trader Joe’s Fall Harvest Salsa over each bowl, and top with pepitas. Serve bowls immediately, or store in air-tight containers for up to 4 days in the fridge for easy prepped meals! Enjoy!