NBR - Fall Recipe Share

wellybean

My name is Wellybean I'm completely obsessed with cooking and baking.  Now that it's cooler outside and I can turn my oven on without fear of making our house a million degrees, I'm so excited to get back in the swing of things.  So, does anyone have any favorite fall/winter recipes to share?

Here's one that I made when a vegan friend came over for dinner.  It can be altered easily to either be vegan or non, and tastes awesome either way.

Pumpkin Cornbread

2 cups corn meal

2 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/3 cup sugar

1 cup unsweetened almond milk (low fat dairy milk works just as well)

1 Tbsp. apple cider vinegar

1 15 oz. can of pumpkin (1 1/2 cups of pumpkin puree if you're one of those patient types who makes your own)

3/4 cup unsweetened applesauce (or 1/4 cup applesauce and 1/2 cup plain yogurt)

2 Tbsp. coconut oil, melted (vegetable or canola works too)

-Preheat oven to 420 degrees.  Spray an 8x8 pan with cooking spray and set aside.

-Mix together the milk and vinegar, and set aside in a warm place while you prepare the rest of the ingredients.

-In a large bowl, mix together all of the dry ingredients first.  Then mix in the pumpkin, applesauce, yogurt (if you're using it) and coconut oil one ingredient at a time and being sure not to overmix.  Stir in the milk/vinegar mixture last.

-Pour the batter into your prepared 8x8 pan and bake 30-35 minutes.

This is a super moist bread, so it is best to let it cool all the way before cutting it into squares to serve.  If you can't resist and cut into it while it's still hot, it will crumble and makes an excellent breakfast/snack with milk poured over it like you would cereal.  Enjoy!

Now let's see yours! 

blazinangel1702

I'm such a foodie and cooking all the time. I'm not a fan of pumpkin anything and haven't had the energy to cook or bake lately lol, but I love soups and stews in fall.

Nmooney1

It's not really "fall" but I love crockpot chicken tacos. There are 3 main ingredients: chicken breast, taco seasoning (I make my own) and salsa.
Layer, in that order, in the crockpot. Cook in low for 6 hours or high for 4 hours.
Shred and serve with your favorite toppings.

typeset

Caramel Apple Pecan Pie from Ken Haedrich's Pie Prepare bottom crust of your choosing. I use a recipe for a basic flaky single crust. Set aside 10 caramels cut into quarters.

 

Filling 7 cups peeled, cored, sliced Golden Delicious apples 1/2 cup firmly packed light brown sugar

1 tbs. lemon juice 2 tbs. sugar 1 tbs. cornstarch 1/2 tsp. cinnamon 1 tsp. vanilla extract

 

Pecan Crumb Topping 3/4 cup flour 3/4 cup pecan halves 1/2 cup sugar 1/4 tsp. salt 6 tbs. unsalted butter cut into 1/4-in. pieces

 

Caramel & Garnish (I cheat and use the squeeze bottle of caramel from the dessert section) 3 tbs. unsalted butter cut into pieces 1 tbs. water 30 caramels large handful pecan halves 1/2 cup chopped pecans 1. Scatter the caramel pieces in the pie shell and place in freezer while you make the filling. Preheat oven to 400F. 2. Combine apples, brown sugar, and lemon juice in large bowl. Mix well, then set aside for 5-10 minutes to juice. Mix sugar and cornstarch together in small bowl. Stir mixture into fruit along with cinnamon and vanilla. Scrape into chilled pie shell, smoothing fruit with your hands. Put pie on center rack and bake for 30 minutes. 3. Meanwhile, make the crumb topping. Combine flour, pecan halves, sugar, and salt in food processor. Pulse several times, chopping nuts coarsely. Scatter butter over dry mixture and pulse until mixture resembles fine crumbs. Transfer to medium sized bowl and rub between your fingers to make damp, gravelly crumbs. Refrigerate until ready to use. 4. Remove pie from oven, reducing heat to 375F. Dump crumbs in center of pie, spreading evenly with your hands. Tamp lightly. Return pie to oven, placing so that the part previously facing the back now faces the front. Slide aluminum foil onto rack below to catch drips. Bake until juices bubble thickly around edges, 30-40 minutes. If necessary, cover with loosely tented foil for the last 15 to keep pie from getting too dark. 5. Transfer to rack, let cool 1 hour.  6. While still warm, approaching the 1 hour mark, prepare the caramel. Combine butter, water, and caramels in top of double broiler. Melt caramels over, not in, barely simmering water. This may take 10 minutes or more. To facilitate, press down on them as they start to soften and melt. When melted, whisk until smooth, then drizzle over entire surface of pie. Press pecan halves into caramel immediately, then sprinkle chopped pecans over the top as well. Let cool another hour before serving.

wellybean

@typeset - Holy goodness, I love all of those things.  Sounds awesome!

typeset

wellybean said:

@typeset - Holy goodness, I love all of those things.  Sounds awesome!

It's a good one.

MMason12

I love eating soup in the fall and this is one of my favorites... 

Taco Soup

Ingredients:
2 pounds Ground Beef
2 Medium Onions, chopped
2 (28 ounce) cans Diced Tomatoes
1 can Garbanzo Beans, drained
1 can Light Red Kidney Beans, drained
1 (46 ounce) can Tomato Juice
3 packages McCormick’s Taco Seasoning
1 bag Frozen Corn

Directions:
In a large stock pot or Dutch oven, over medium heat cook the ground beef and onions until the beef is browned. Once the ground beef is cooked and in one package of the taco seasoning and mix well.

Add the diced tomatoes, garbanzo beans, kidney beans and the remaining packages of taco seasoning to the pot. Stir well to combine. Depending on how hearty you want your soup add 1/2-1 can of the tomato juice (I add the whole can). Over medium heat bring the mixture to a light simmer and cook, covered, for 20 minutes. Serve warm with shredded cheese, sour cream and tortilla chips if desired!

Note: If you like your soup a little on the spicy side feel free to add 1 teaspoon of Cayenne Pepper.

deanna1313

I love the idea if sharing recipes on here! I don't have one to post at the moment, but I will next time. Quick prep/ fast making meals would be great to share due to what a hassle making dinner has been lately since we all aren't feeling so great:)

yvanehtnioj

Potato Leek Soup
Ingredients
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- Optional but recommended toppings: Crumbled bacon & chives

Directions
1. Chop the leeks into small pieces.
2. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and bacon and serve immediately.

yvanehtnioj

One more, this is an easy yet decadent (hello, butter!) weeknight dinner. I think this would be even better if you pounded the breasts thinner, but I haven't tried that.

Chicken with Shallots
i n g r e d i e n t s
4 boneless chicken breasts, skin on (6 to 8 ounces each)
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (2-3 lemons)
1/4 cup minced shallots (1 large shallot)
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

d i r e c t i o n s
Preheat the oven to 425 degrees. Get your ingredients prepared. Mince your shallot, squeeze up your lemons to get your lemon juice, pour your 1/2-cup wine, slice up your room temp butter. Rinse and pat the chicken dry with the paper towels and sprinkle them generously on both sides with salt and pepper.

In a 12-inch cast iron skillet or oven safe skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown. Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes or until the chicken is cooked through. Please remember that this is an estimate on cooking time since chicken breasts vary in size. Keep an eye on the chicken and cook accordingly.

Meanwhile (while the chicken is cooking), in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes or so, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Honestly, just keep an eye on the sauce and you should not need to add any additional wine or water.

Add the cream, 1-teaspoon salt, and 1/4-teaspoon pepper and bring to a full boil. Remove the sauce from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will break!  Pour your sauce into a small bowl and set aside until the chicken is finished.

Serve up the chicken breasts and have each person spoon the desired amount of sauce over their breast.

yvanehtnioj

I also have to include my favorite fall salad. This one is good enough for company.
Spinach Salad w/ Bosc Pears, hazelnuts, dried cranberries & red onion
ingredients
dressing:
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper

salad:
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped

preparation
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.

To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Cook's Notes:
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. I've tried to save money by purchasing the hazelnuts with shells on and it's super hard to get the shells off...and now I have a bag of whole hazelnuts sitting in my pantry.

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.

Soupy84

@typeset - Totally making this for Thanksgiving (Canada)! Its my turn to host and I need something new and fall inspired. Thanks so much for this!

@MMason12 - Thank you for supper! I was going through my recipes and everything generated a "blah" reaction.

wellybean

@yvanehtnioj - All three sound wonderful, especially that salad!

dutchess546

I love this idea! I too am a foodie & love cooking (although cooking without a wine glass in my hand has its problems)... so I am all about sharing new recipes. I don't have any right this second... I am actually going to try a baked spaghetti squash with grille chicken, mozzarella & marinara sauce tomorrow night... if its good, ill share for sure!