September signals the wind-down of summer, which officially ends on the 22nd. It’s a transitional month, one where some summer produce is still in season (corn, tomatoes, mangoes) but where autumn bounty is also starting to pop up (apples, pears, squash).
It’s like a reset month after a busy hot summer. We return to our regular routines and can use our ovens again. Something about the first cold morning flips a switch.
The last few months of the year are the most special in my eyes. In September, we get back into routines. We have more sit-down dinners, we bake with apples and pumpkins, and some of us even start to plan for the upcoming holidays.
As the weather cools down, I get into my cozy girl mode. I have absolutely no shame in saying that I love fall. Zero. It’s the best time of year! Even if it feels like it lasts for approximately 5.4 seconds. According to surveys and polls, fall is the most popular and favorite season for a majority of Americans.
The scents and flavors of fall, like cinnamon, apple, and pumpkin spice, trigger our brain’s reward centers, reminding us of good times and making us feel all warm and fuzzy inside.
The word September comes from the Latin word septem (seven) because it was the seventh month in the early Roman calendar before January and February were added.
The birthstone is the sapphire which stands for truth, trust, and clear thinking. The aster and the morning glory are the flowers of the month standing for love and care.
Why is September important to me this year? My dad’s birthday was on the 22nd but my Goddaughter had a baby boy on September 3rd. All are doing well! Welcome Noah!
What’s September without a pumpkin spice recipe?
Pumpkin Spice
breakfast casserole
Ingredients
1 loaf 160oz challah or brioche bread cubed
8 large eggs
1 cup canned pumpkin puree not pumpkin pie filling
2 cups whole milk
½ cup heavy cream
2/3 cup packed brown sugar
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup chopped pecans 3 tablespoons melted butter
Cooking spray
Instructions
Spray 9×13 inch baking dish with cooking spray. Arrange bread cubes evenly in the dish. In a large bowl, whisk together eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and nutmeg until smooth. Pour pumpkin mixture evenly over bread cubes, pressing down gently to ensure all bread is soaked. Let sit for 10 minutes. In a small bowl, toss pecans with melted butter and sprinkle over the top of the casserole. Cover tightly with foil and refrigerate for at least 4 hours or overnight (or freeze at this point for up to 2 months).
When ready to bake, preheat oven to 350°F. Bake covered for 40 minutes, then uncover and bake for 10 more minutes until golden and puffed. Let stand 10 minutes before serving. Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar. If frozen, thaw overnight in refrigerator before baking.
Vegetarian Pumpkin Chili
Ingredients
2 Tablespoons olive oil
1 cup chopped yellow onion (1/2 of a large onion)
1 green bell pepper, diced
1 red bell pepper, diced
1 small jalapeño, minced (remove seeds and ribs)
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
2 and 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
2 cups vegetable broth
3 (14 ounce) cans petite diced tomatoes, do not drain
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pumpkin puree* (not pie filling!)
1 large sweet potato, peeled and diced (about 1 heaping cup)
optional: 1/2 (15 ounce) can black beans, drained and rinsed
Optional For Serving:
chopped cilantro
chopped red onion
sliced avocado
Instructions
Heat the olive oil over medium heat in a 5-quart (or larger) pot or dutch oven. Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes as the onion softens. Add garlic, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute. Add the remaining ingredients including black beans, if using. Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally. Serve with any optional toppings. Slow Cooker Instructions: Place all of the ingredients in a 5 quart or larger slow cooker and cook on low for 6-8 hours.
Pumpkin Beer Broccoli Cheddar Soup
Ingredients
2 tbsp extra virgin olive oil
3 tbsp butter
1 small sweet onion, diced
1 carrot, diced
¼ cup all-purpose flour
2 cups whole milk
2 cups low sodium veggie or chicken broth
1 12-ounce pumpkin beer
3-4 cups shredded sharp cheddar cheese, plus more for serving
2 bay leaves
¼ tsp freshly grated nutmeg
¼ tsp cayenne, or more to taste
1 large pinch kosher salt and pepper
4 cups broccoli florets
2 tbsp fresh thyme leaves, plus more for serving
Instructions
Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 20 minutes. Remove the soup from the stove. Remove the bay leaves and puree in batches in a blender or use an immersion blender. Return the soup to the stove and set over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired. Ladle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!
