Flavors of Fall

This past Friday, I was home sick from work and wanted something warm for breakfast. I was also having to feed the kids breakfast (long story) before they went to the sitters that morning and so Sophie and I enjoyed a warm bowl of fall-inspired oatmeal. (Will won't eat oatmeal... he got something else.)
Here's how I made it:
3/4 cup water
3/4 cup apple cider
1 cup rolled oats
1/2 cup diced pear
1/4 cup dried cranberries
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
1/4 cup milk
-Bring water and cider to a boil in a large saucepan. Stir in oats and reduce heat to low. Cook 3 minutes stirring occasionally. Add all other ingredients, stirring in pecans and milk at the end. Cook 3 minutes or until oats are tender. Yield: about 3 servings.

On Saturday, after our trip to the library, the kids and I had an early lunch and nap time before going to cousin Lincoln's baptism in the afternoon. I tried a new recipe from Parents magazine, circa Nov '09, called Pumpkin Penne. It was very simple and pretty good flavor. Sophie loved it. Will... not so much.
Here are the ingredients:
Here's the finished product (which looked even prettier before I stirred in the Parmesan and parsley that was sprinkled on top):

If your kids like their carbs, here's a great way to incorporate a healthy veggie into their pasta:

1 12oz box whole-wheat penne

1 tbsp olive oil

1 shallot, finely chopped

1 1/2 cups low-sodium chicken broth

1/2 cup fat-free evaporated milk

1 15oz can pumpkin

1/2 tsp pumpkin-pie spice

1/4 tsp salt

1/4 tsp pepper

fresh chopped parsley

1 1/2 oz Parmesan cheese, grated

-Cook pasta according to package directions. Drain and return to pot, covering to keep warm. Meanwhile, in a saucepan, heat oil on medium and add shallots, cooking and stirring until tender (about 3 minutes). Whisk in broth, evaporated milk, pumpkin, spice, salt and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally. Toss pasta with sauce. Spoon into bowls and top with parsley and cheese. Makes 6 cups.

You can expect some more "Flavors of Fall" recipes coming up in addition to my weekly dinner post. There are just so many recipes I want to make and share this time of year!