Savor the Flavor is excited to bring you into the Fall Season. The cool crisp nights are upon us and the fall leaves are starting to fall.  Let us ponder on what would be good to warm us up on a cool fall evening.

Our guest contributor this issue is Sheryl Olstad.

Crock Pot Taco Chili

Ingredients
  1 onion chopped
  1 16-oz can black beans, drained
  1 16-oz can kidney beans, drained
  1 8-oz tomato sauce
  1 10-oz frozen corn
  2 14.5-oz cans diced tomatoes with chilies
  1 packet taco seasoning
  1 tablespoon cumin
  1 tablespoon chili powder
  3-4 boneless chicken breasts, raw
Directions
Place all ingredients in a crock pot.  Cook on low 10 hrs. or on high for 6 hours.  When chicken is cooked, shred with forks.   Sheryl Olstad

Pumpkin Soup

Ingredients
   ½ cup finely chopped onion
  2 tablespoons butter
  1 tablespoon all-purpose flour
  2 cans (14 ½ oz each) chicken broth
  1 can (15 oz) solid-packed pumpkin
  1 tsp. brown sugar
  ¼ tsp salt
  1/8 tsp pepper
  1/8 tsp ground nutmeg
  1 cup heavy whipping cream
Directions
In a large saucepan, saute onions in butter until tender.  Remove from heat, stir in flour until smooth.  Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg.   Bring to a boil. Reduce heat and simmer for 5 minutes.   Add cream and cook for 2 more additional minutes until heated through.  Yields 6 servings.

Hearty Vegan Vegetable Soup

This easy soup is everything you want your vegetable soup to be.
Ingredients  
   8 cups vegetable broth
  1/2 cup uncooked barley
  1 large can diced fired-roasted tomatoes
  1 large onion
  3 stalks celery
  4 large carrots (or 6 medium), unpeeled and sliced
  3 large red potatoes, unpeeled and chunked
  1 cup frozen corn, organic
  1 teaspoon each basil, rosemary, celery seeds
  1 teaspoon lemon juice
  Sea salt & freshly ground black pepper
Directions
Place veggie broth in a large pot and bring to a simmer. Add barley and let cook while prepping the rest of the veggies. Add the tomatoes, onion, celery, red potatoes and corn. Continue to boil for 40 minutes.  When veggies and barley are tender, stir in basil, rosemary, celery seeds. Remove from heat. While cooling, add lemon juice. Season to taste with salt and pepper.
You can substitute quinoa or cooked brown rice for the barley.  Serves 6.

Kid's Kitchen  with Adult Supervision

Kids Kitchen is looking for young cooks to submit their recipes for publication in the Puddledock Press. If you have a recipe that is your favorite and you want to share it with our readers, please submit it to:PuddledockPress@gmail.com.  Be a guest contributor and see your name in the Puddledock Press.

Green Eggs and Ham Rollups

Ingredients  
  1 tablespoon extra-virgin olive oil
  4 large egg whites, beaten until frothy
  2 tablespoons basil pesto
  1 cup baby spinach leaves
  3 slices deli-style honey ham
Directions
Heat a large nonstick skillet over medium-high heat.  Add the oil, then add the egg whites.  Swirl the pan to spread the egg whites into a round that covers the bottom.  Cook until the whites are set, then slide onto a cutting board. When the egg white has cooled slightly, spread with the pesto.
Arrange the spinach leaves, then ham slices on top in a single layer, then roll into a cylinder. Cut into eight 1-inch spirals and serve.  Tip: The rolls also taste good cold and can be refrigerated in an airtight container for up to 1 day.