It happened....

September came despite all my best efforts to delay its arrival. On the plus side, I am looking forward to new fall clothes, and Matt is anxiously awaiting football season. It is still in the 80s during the day, but the nights have been a lot colder. So, as a nod to the crisp evening weather, we had Apple Cider Chicken Curry Soup for dinner.

Very easy to make and it's one of our favorites. Here's the recipe...
Cook boneless chicken breasts or  tenders (about a pound?) in a deep skillet with about a half cup of apple cider on medium heat, covered. While the chicken is cooking, cook a large sweet potato* and then puree that with 1 can garbanzo beans (drained) and 2 cups of cider in the blender. When chicken is cooked, shred it (you can just use a wooden spoon to chop it while it's still in the skillet), then add the pureed potato, beans, and cider.  Season generously with about 1 tbs curry powder, 2 tsp ginger (grated fresh or powder), 1 tsp cumin. Stir together until warmed through, then salt and pepper to taste.
*The orange kind. I think the easiest/quickest way to cook the potato is to poke it all over with a fork, cover it with a damp paper towel, and microwave it for 7-8 minutes. Remove peel before blending.

I'm definitely not a professional recipe writer so I hope this makes sense. If anybody tries it, please let me know how it turns out! Mmmm I am hungry again thinking about food.

For everyone who just headed back to school and for everyone who just sent kids back to school- hope the first week(s) went well! Happy Friday!