Yep, a November Hydrangea hanging in there. What with the freezing temperatures we had overnight the past couple of nights and that arctic air that's in the midwest heading this way, I'd say they'll be gone the next time I go by.
Cool weather always makes me want soup and heartier food in general. I really struggle with getting fruits in this time of year as well, since I tend to like summer fruits. Since Thanksgiving is on the way, cranberries have been on sale and I thought why not make a batch of fresh cranberry relish to serve as my fruit. It has been working out well - I love this combination of apples, pineapple, orange and cranberries - delicious all by itself or sometimes I put it over a bit of plain yogurt.
I also attempted a White Chicken Chili - a soup I've never made before. I looked up a bunch of recipes online and sort of mixed them together to come up with a batch that would give me 4-6 servings as I knew Mr. Helen wouldn't eat it and I didn't want to have lots leftover. If I do say so myself, this was super easy - ready in about 35 minutes and oh so tasty!
Best Ever White Chicken Chili
- 16 oz. boneless, skinless chicken breasts
- 4 cups chicken stock ( I like Kitchen Basics brand)
- 1 small can white beans (Cannellini Beans), do not drain
- 1 small can diced green chilis, do not drain
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 T olive oil
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 tsp. dried oregano