Well it’s finally starting to feel a little bit more like fall here on the North Shore of MA so here are two quick and easy fall recipes (scroll down to the end….).
We were away all weekend in Troy NY / Stockbridge MA and we definitely over did it in the food and drinks department. We were in Troy for an amazing wedding of our friends Marc & Soley – it was awesome. The food at this wedding was above and beyond anything I have seen, no cliche wedding food for this couple. Her dress was beautiful, the groom was handsome and Soley’s attention to detail for all things wedding decor & food would put even the best wedding planner to shame.
Saturday before the wedding we had a late lunch with friends at the Dinosaur BBQ (also where they had their rehearsal dinner – https://www.dinosaurbarbque.com/). Good eats, cool vibes and the places hopping at night when we went by, great live band. I took a nice walk in the next morning along the river and into the historic district, very pretty little town.
The next day we traveled along the Pike back to MA to enjoy a night at the Red Lion Inn http://www.redlioninn.com/ of Stockbridge MA. I was so excited to stay here but I was a bit underwhelmed. The place is so beautiful and all the details are lovely but the “small” inn feel is lost by the hords of bus tours, loud street noise and massive property size. You should stay there once but not go back. We paid dearly for a dinner that was only fair at best.
(see my review on Trip Advisor https://www.tripadvisor.com/ShowUserReviews-g41850-d89873-r529592580-The_Red_Lion_Inn-Stockbridge_Massachusetts.html#CHECK_RATES_CONT) .
We also visited Naumkeag in Stockbridge. The grounds are stunning and the kitchen in that house took my breath away. I would absolutely recommend taking a few hours to enjoy this amazing treasure in the heart of the Berkshires.
So upon our return on Monday night I made some “light” but filling soup for dinner. Very easy, quick and satisfying (also low carb, low sugar and home-made…all good things).
Spicy Sausage & Pumkin Soup
1 large pot …we all know I love my t-fal large pot for one pot wonder
4 spicy chicken sausages – removed from casing
1 and a half cans of pure canned pumpkin (the other 1/2 is being mixed into Ginger’s food as a supplement the next few days…spoiled dingo)
4 cups low sodium chicken stock
2 tablespoons of flour
1/4 of a white onion, shredded or very finely chopped
Garlic powder, cayenne pepper and a few pinches of salt & pepper
Take the sausage out of the casing (Whole Food fresh meat / deli section does a nice spicy Italian Chicken Sausge) , spray a large pot with cooking spray and brown the sausge, chopping into small pieces, when about 1/2 way brown add in onion and spices. When just about done, coat with the flour and stir. Pour over the chicken stock and add pumpkin. Bring to a boil and let simmer for about 30 min. You can finish with some greek yogurt to stir in at the end if you like. Makes 4 big servings. It has a little heat so work gently with your spices if you are sensitive. You can add water to make it thinner. I prefer a very thick “stew” and let it simmer to reduce. Heats up really well the next day for lunch. I will admit the photo does not do this warm, cozy, creamy dreamy, spicy soup justice.
Ginger & Rosemary Martinis
2 large martini glasses
4 oz of chilled vodka
Ginger beer or ginger ale
Rosemary sprigs for garnish
Simple syrup: mix 1/2 part sugar to 1 part water (aka 1/2 cup sugar to 1 cup of water) with 2-3 large sprigs of fresh rosemary and one thumb of ginger (peeled in cut into large chunks). Bring everything to a boil, make sure the sugar is incorporated and then let cook in the pot to room temp. When cooled, strain liquid into a container and refridgerate. I let mine sit on the stove for a bit just to get all the flavors together.
In a big shaker mix: ice, vodka and 1/4 cup of syrup – SHAKE IT BABY!
Pour into glasses and top with ginger ale and rosemary sprig – ENJOY!