Shift

Suddenly, smatterings of color now dot the landscape. The hummingbirds are disappearing, migrating as soon as the days got cooler. The deer, squirrels and birds outside have altered their patterns of activity as well. The sun has shifted in the horizon as days are shortening noticeably. Change is in the air, and my habits reflect the arrival of fall which snuck up on me.

I call this the September shift. I am frenzied in the garden, working daily to clean up and complete an unrealistic list of projects. I begin to think of piles of wood for the fireplace, approaching holidays and accompanying lists, and preparations for nesting in colder weather in dress and bedding and decor. Most of all, I begin to crave hearty, warming foods to comfort the soul in the coming months.

In the fall, my cravings for salads turn from greens to beans and legumes. Great with soups or a thick slice of bread and a piece of cheese, these salads serve as sides or a meal in their own right. To make my Bean Salad, you can use black beans, pinto beans, cannellini beans, garbanzo beans, or kidney beans as well as wax or green beans cooked tender crisp, depending on your preferences or what you find in your pantry. No matter the combination, Bean Salad is prepped quickly and tastes delicious.

Bean Salad

4 cups cooked or canned choice of two types of beans, rinsed and drained
1 cup diced bell pepper
1 cup fresh or frozen corn
1/2 cup diced celery
1/2 cup diced red onion, soaked in cold water to take the edge off the onion
1/4 cup chopped fresh, flat-leaf parsley
1/3 cup apple cider vinegar
1/4 cup granulated sugar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons sea salt
1/4 teaspoon ground black pepper

1. Combine beans, bell pepper, corn, celery, onion, and parsley in a medium bowl.
2. In a separate bowl, whisk together vinegar, sugar, oil, salt and pepper. Add to beans; toss to coat.
3. Chill salad for several hours to allow beans to soak up the flavor of the dressing.

Yield: 4 to 8 servings

Comfort

The weather in Virginia has turned considerably cooler than average for September, or so I am told as a newcomer to the region. I am not complaining as these are golden days of bright blue skies with warm, dry days and cool nights that permit us to open the windows to the bedroom. You can breath deeply and fully in this weather and fall asleep with full release.

My problem has become that I don't stay asleep but wake at 3:30 a.m. with my mind on full throttle. I tell myself to stay calm and carry on which I eventually do. These are challenging times, when gratitude for our current good fortune is front and center just as concern for neighbors near and far plagues the heart. In the kitchen, the tide is turning. The weather and fall harvest begin to change what I prepare. I am focusing on healthy, comfort food to nourish the body and soul.

To accompany the Red Berry Kissel in my last post, I made Rice Pudding in the Oven from Mark Bittman's Book, How to Cook Everything. Two aspects of this recipe are selling points in my mind. First, it is hands off. Second, it is flexible and open to numerous variations. I recommend you find your favorite, find calm, and eat on. If nothing else, rice pudding is a great place to start.

Rice Pudding in the Oven

• 1/3 cup any white rice
• 1/2 cup sugar
• Pinch salt
• 4 cups milk

1.      Heat the oven to 300°F. Combine the rice, sugar, salt, and milk in a large gratin dish that holds at least 6 cups. Stir a couple of times and put it in the oven, uncovered. Bake for 30 minutes, then stir. Bake for 30 minutes longer, then stir again; at this point the rice might be swelling up and the milk should begin to develop a bubbly skin (if so, stir it back into the mixture).

2.      Cook until the rice plumps and starts to become a more noticeable part of the mixture and the skin becomes more visible and darker, about 30 minutes more. Now the pudding is getting close to done, so check on it every 10 minutes, stirring each time (it should reach the right texture in 10 to 30 minutes, depending on the kind of rice you used).

3.      The pudding will be done before you think it’s done. The rice should be really swollen and the milk thickened considerably but still pretty fluid (it will thicken more as it cools). Serve warm, at room temperature, or cold.

Yield: 4 to 6 servings

Tips:

You’ve got to use white rice in this recipe, but you have some choices: Long-grain aromatic rice (like basmati or jasmine) will deliver the most delicate texture and fragrance. Short- or medium-grain white rice (like Arborio) will be more thick and chewy. Supermarket long-grain rices will be somewhere in between.

Variations: 5 Ways to Change the Flavor

1.      Substitute coconut, soy, rice, or nut milk for the milk.

2.      Stir in a piece or two of whole spice (cinnamon sticks, cloves, or nutmeg) at the beginning of cooking.

3.      Stir in a teaspoon of grated citrus zest at the beginning of cooking.

4.      Add 1 teaspoon vanilla extract after cooking.

5.      Add up to 1/2 cup chopped toasted nuts right before serving.