Fall somehow always takes me by surprise. At first there’s a few leaves here and there, then come the rains and before you know it the cruddy days outnumber the nice ones and summer is officially gone.
Does this happen every year?
Yes it’s a little sad, but the season of cool and wet, (I live in Oregon, also know as the land of excessive precipitation) does have a positive quality or two.
Namely, an excuse to bake, cook and maybe even bake a little more.
Soups, breads and desserts all is the name of heating up my body, soul and kitchen.
But I’m always keeping an eye out for new recipes. Be it savory or sweet, baked or sauteed — as long as it’s warm.
I want you to share your favorite fall recipes in the comments section below. Because people’s tried and true recipes are always better than a random cookbook recipe.
Katy Wolk-Stanley
“Use it up, wear it out, make it do or do without.”
{ 19 comments… read them below or add one }
I agree. The recipes I’ve gotten online from blogs and from readers are the best!
And I love fall for baking, and for making soup. Tonight I made this soup for the first time- it’s Cook’s Illustrated “Silky Butternut Squash.” Absolutely delicious. http://food.yahoo.com/recipes/cooks-illustrated/115079/silky-butternut-squash-soup
And my favorite quick bread for over 30 years has been this pumpkin bread: http://myyearwithoutspending.blogspot.com/2009/09/pumpkin-bread.html
It’s so simple, and I always get so many compliments that I give it away as gifts.
Easy Enchiladas…make a pot of vegetarian chili from scratch. Open a box of corn tortillas and lay them one by one in a large rectangular baking dish. Spoon chili into each one. Pour a can of enchilada sauce over the top. Sprinkle on grated cheese. (I use Fiesta Blend, already grated). Bake at 350 until bubbly and cheese is melted. Serve with rice. Hearty, easy and delicious!
My husband and I love soups and stews when it’s rainy and cold outside. I just shared my new favorite recipe for squash potage (I used butternut squash). Would love to hear if it works out for you: http://familyliving4less.wordpress.com/2009/10/26/meat-as-a-side-dish-almost-vegan-butternut-squash-soup/
Lentil soup! http://budgetconfessions.blogspot.com/2009/09/frugal-meatless-meals-lentil-soup.html
Yum!
Oh my gosh! Don’t get me started… I’ve suddenly become really into cooking. As a working, single, mom, I’ve been looking for good recipes that are also pretty quick. My recipes often use canned beans or frozen corn… but of course you could make these yourself if you prefer.
This is a fall favorite in my house. It’s delicious but not too spicy, so the kids like it too.
Turkey and Black Bean Chili
25 mins prep+cook time
Servings, 4 large servings, or 6 smaller
1 Tbsp. olive oil
½ medium yellow onion, diced, about 1 cup
1 tsp. minced garlic (about 2 cloves)
1 lb ground turkey (or vegetarian ground “meatâ€)
1 Tbsp. chili powder
15 oz can diced tomatoes with green chilies
6 oz can tomato paste
15 oz corn kernels, drained (or 1 cup frozen corn)
15 oz can black beans, drained and rinsed
In a stockpot, heat the oil over medium heat. Cook the onions until they are tender, about 3 minutes. Add the garlic and stir for about 30 seconds, then add the turkey and chili powder, and brown the turkey for about 5 minutes until it is mostly cooked through. (If you are using vegetarian “meatâ€, there is no need to brown it. Skip just wait 5 more mintues and then add the “meat” and continue.) Add the diced tomatoes and the tomato paste, corn, and beans, and bring to a simmer. Simmer it for 10-15 mins, stirring occasionally.
For those who don’t keep kosher, a bit of grated cheddar cheese on top would be a tasty addition 🙂
roasted root vegetable and bean casserole
http://colormegreenanew.blogspot.com/2008/11/roasted-root-vegetable-and-bean.html
I just made this last night because it was damp and chilly. I had breadcrumbs in the freezer (where all my stale bread ends up) and substitute ingredients all over the place (any green leafy thing in place of the herbs, less oil or butter as desired, chipotle instead or red pepper flakes, different cheeses or plain yogurt, etc.). It does take a little time to make but I think it’s worth it.
http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html
Here is a recipe I put together. If you save the stringy bits from the pumpkin you can make another batch of broth that can be used to make risotto or another soup.
Pumpkin Soup with Sage Dumplings
1 2-3 pound squash or pumpkin
1 onion, chopped
2 T butter or oil
4 cloves garlic, sliced
1 ½ t Salt
6 c chicken or vegetable stock
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 tablespoons butter, cut into 1/2-inch cubes
1/2 cup water
2 tablespoons chopped sage
Place pumpkin or squash on a baking sheet. Puncture with a sharp knife to allow steam to vent. Bake at 350 until soft. Split the pumpkin in half and scoop out seeds and stringy bits. Scoop the flesh of the pumpkin in to a bowl and set aside. This can be done up in advance. Either refrigerate or freeze the pumpkin until ready to use.
Cook onions in oil over low heat until translucent. Add pumpkin and sauté until the onion just begins to brown. Add garlic, salt and stock. Simmer until pumpkin is extremely soft. If you want a smooth more creamy soup you can blend it now.
In a medium bowl mix flour, baking powder, and salt. Cut butter into flour mixture until it reassembles a course meal. Add chopped sage. Add water blend.
Drop small spoonfuls of dough into simmering soup. Dumplings are done when they float approximate 3-4 mins.
Serves 8-12 people.
I guess I’m the only so far into a hot dessert. This is my favorite recipe to warm up with. It also is an excellent way to use up stale and leftover bread. (I’ve even used hot dog buns.) Check it out at:
http://dealsquirrel.blogspot.com/2009/05/tastes-like-love.html
I’d like to offer my soup of awesomeness. I’ve eaten it all winter and I’m likely to keep eating it well into the Australian summer!
http://howlinghervor.blogspot.com/2009/08/i-just-made-best-soup-ever.html
Beans and Greens
This is a hearty and delicious soup that goes great with a loaf of crusty bread!
1 # dried white beans (I use great northern)
1 ham bone or ham hock
1 med onion, diced
4 cloves of garlic minced
Large bunch of greens (collards, turnip, kale, spinach, or escarole)
Olive oil
Salt
Pepper
Lemon
Parmesan
Soak beans overnight. Add to crock pot with a couple quarts of water or stock and ham bone. In a skillet saute onions and garlic in olive oil and add to crock pot. add salt and papper to taste and cook until beans are tender. Add rough chopped green and allow to cook until tender. Serve with a drizzle of olive oil, a squeeze of lemon juice, sprinkle of parm and bread.
BEST PUMPKIN SPICE MUFFINS IN THE WORLD!
So EASY… Mix one box of spice cake mix with 2 cups of canned pumpkin. Don’t add anything else. Fill your baking cups 3/4 full and bake at 350 degrees for 17 minuted.
They are so light and fluffy. Very low fat.
Cauliflower Cheese Soup–yummy!
http://goldenhourglass.blogspot.com/2009/02/soups-on-vegi-bean-and-cauliflower.html
You’ve probably already seen these, but just in case:
Pumpkin Apple Streusel Muffins:
http://www.thefrugalgirl.com/?p=3762
And Tortilla Soup:
http://www.thefrugalgirl.com/?p=3748
The Tuscan White Bean Stew from Mar08 Cook’s Illustrated isn’t bad. If you spice it up a lot it’s awesome. I used rosemary, thyme, basil (crush them in your hand or mortar before adding), green Tabasco, pepper, seasoned salt. My friend added Chili Lime hot sauce as well. Serve with bread or over brown rice.
FYI 1: a little vinegar or Tabasco (which is vinegar and hot pepers) really perks up a soup/stew/pot o’ beans, making the flavor brighter without making it spicy-hot. Most people can’t even tell it’s in there.
FYI2: I find the difference between canned beans and dry ones to be immense. The dried ones come out unmushy, whole, with some flavor and some tooth. Most canned ones taste flat and over salted to me. I found a pressure cooker well worth the investment: dry beans taste better, are cheaper and easier on the environment, cook in 10 min (plus optional soaking time) in the cooker.
I am now cook in a household with one bean-hater and one pumpkin-hater. So there go a lot of my fall recipes. I am definitely going to try the Cauliflower-Chees Soup, though.
Jeni, I love that recipe. When we can get out of our driveway (drifted snow, again) I shall get pumpkin.
My family’s favorite…Pumpkin or Butternut Squash Chocolate Chip G/F Muffins…
http://richmoments.blogspot.com/2009/02/pumpkin-or-butternut-squash-muffins.html
We make a lentil soup quite frequently at our house. We have found we enjoy adding a splash of balsamic vinegar to our individual bowls as a condiment. It makes it extra yummy!