Fall Recipes

Funny how discovering a new recipe can make a homemaker's heart sing with happiness. Haha. I just wanted to share two new fall recipes, shared with me by family and friends, that I have tried and loved!

Pumpkin Bran Muffins
http://www.womansday.com/recipefinder/pumpkin-bran-muffins-recipe-wdy1013

1 cup whole wheat flour
3/4 cup wheat bran
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pure pumpkin
2 eggs
2/3 cup buttermilk
1/4 cup canola oil

In a large bowl, whisk together the flour, wheat bran, granulated sugar, cinnamon, baking powder, baking soda, and salt. In a separate large bowl, whisk together the pumpkin, eggs, buttermilk, and oil. Fold the pumpkin mixture into the flour mixture just until combined. Divide the batter among 12 paper-lined muffin cups. Bake at 400 degrees for 20 to 25 minutes.

Turkey, Kale, and Brown Rice Soup
http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe/index.html\

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
8 ounces ground turkey
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper and sauté, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes, and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.