Tag Archives: fall
I mentioned last week that I hosted my first-ever Supper Club. As the host, I was responsible for the main dish and everyone else brought sides that went with our theme for the month, Fall. I decided to go with stuffed acorn squash because I could make all the ingredients the night before and just reheat the day of. I’d say it worked out pretty well. So well that we ate and drank ourselves into mini food comas and we even had leftovers for a few days. Bonus!
Roasted Acorn Squash Stuffed with Sausage, Quinoa and Apple
- 6 acorn squash, rinsed
- 4 tablespoons olive oil
- salt and pepper, to taste
- 1-1/2 pounds spicy chicken sausage, casings removed
- 2 Fuji apples, peeled, cored and diced
- 1 small green pepper, diced
- 1 small jalapeño, minced
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 cup quinoa
- 2 cups chicken broth
- 1 teaspoon fresh thyme
Preheat oven to 350 degrees. Cut each squash in half crosswise; scoop out seeds and save for Roasted Acorn Squash Seeds. Cut a thin slice off the bottom of each half so they can stand upright. Season the inside of each squash well with some of the olive oil, salt and pepper. Place each half, cavity side down on a cookie sheet and bake until tender when pierced, about 45 to 50 minutes. Meanwhile, in a medium skillet over medium-high heat, add remaining olive oil, chicken sausage, apples, peppers, jalapeño, onions, garlic, shallots, salt and pepper. Stir often until apples are tender when pierced, about 8 to 10 minutes. Cook quinoa according to package directions, substituting the chicken broth for water. When cooked, add quinoa to the apple-sausage mixture. Fill each squash equally with sausage-quinoa-apple mixture and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
Mini Jalapeño Cornbread Muffins
- 1-1/4 cups all-purpose flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1/4 cup chopped jalapeños, fresh or canned
Heat oven to 400 degrees. Spray a 24-cup mini muffin tin with nonstick spray. In a large bowl, combine all dry ingredients. Stir in milk, oil, egg and jalapeños, mixing just until dry ingredients are moistened. Pour batter into muffin tins. Bake 15 minutes or until golden brown and a toothpick inserted in center comes out clean.
I’ve got a lot of secret ingredients that make this chili out of this world, but my biggest secret is tasting it along the way. If it’s getting too spicy, I add more sugar. If it’s too sweet, I add more heat. It’s all about finding the right balance of ingredients and the only way to really do that is to taste it. I’m also notorious for just using whatever I have of hand. Leftover taco beef? Sure, throw it in the pot! Only have frozen peppers or canned tomatoes? Totally okay! Use what ya got! This is my basic chili recipe and then some of the substitutions I used this time are in parenthesis.
- 1 pound ground beef
(I added 2 hot chicken sausage links, casings removed)
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 to 8 peppers, chopped
(I used a combination of bell, banana, jalepeno and poblano)
- 2 28-ounce cans crushed tomatoes
(I used 4 fresh diced tomatoes and 1 can of crushed)
- 1 to 3 15-ounce cans kidney beans, drained and rinsed
- 3 tablespoons hot Mexican chili powder
- 1-1/2 tablespoons paprika
- 1-1/2 tablespoons cumin
- 1 tablespoon oregano
- 1 tablespoon parsely
- 1-1/2 teaspoon cinnamon
(I used 1 teaspoon Apple Pie Seasoning)
- 3 tablespoons brown sugar
- 1/4 cup red wine
- salt and pepper to taste
Notes: If you use lean beef or turkey be sure to add 1 tablespoon of olive oil when browning. If you like it spicy, but don’t have any hot peppers, add up to 3 tablespoons of hot sauce (I use Frank’s) to give your chili heat.
In a large stockpot over medium heat, cook the beef and sausage until browned. Add the onions, garlic and peppers and cook until tender, about 7-10 minutes, stirring occasionally. Stir in the remaining ingredients and cover. Simmer over medium low heat for 1 hour. After 1 hour, taste and adjust seasonings accordingly.
Our farm share provided us with our first (of many) heads of cabbage this past weekend. Last year, I got so sick of it that I started leaving it behind at the pickup location. I just had no idea what to do with it and they kept getting bigger each week. We got sick of coleslaw really fast and I tried making soups with it, but it just wasn’t hitting the spot. This roasted cabbage is pretty tasty when served with pierogi and kielbasa and would delicious on a cold day. I’m going to try my hardest not to let any go to waste this year so I’d love to hear your recipes and suggestions.
- 1 large head of green cabbage
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- handful of fresh cilantro, chopped
- salt and pepper
Preheat oven to 450 degrees. Slice cabbage into 8 wedges, making sure to keep a part of the core intact with each wedge and place on a cookie sheet lined with tinfoil. In a small dish or mason jar, mix together the remaining ingredients. Use a pastry brush to brush the both sides of the cabbage with the olive oil mixture and season generously with salt and fresh ground black pepper. Roast for 15 minutes on each side.
The weather has been feeling more and more fall-like the past few days and as autumn quickly approaches I get that craving for grilled cheese and tomato soup. This is my first attempt at making tomato soup and I believe it was a rather successful one, although next time I may try pureeing it so it’s not so chunky. Another important thing to note is that I used all organic ingredients! From the onions to the canned tomatoes, right on down to the heavy cream, everything was organic. In my mind, it makes everything taste better knowing that the ingredients are safe for me to eat.
Creamy Tomato Basil Soup
- 3 cloves of garlic, minced
- 1 small white onion, finely chopped
- 2 tablespoons of olive oil
- 1 28 ounce can of crushed tomatoes
- 1 28 ounce can of whole tomatoes
- 2 cups of chicken stock
- 1 teaspoon salt
- 1/2 teaspoon of fresh ground black pepper
- 1 teaspoon of sugar
- 1 teaspoon crushed red pepper flakes
- 1/4 cup grated parmesan cheese
- 1 tablespoon unsalted butter
- 1 cup of heavy cream
- handful of fresh basil, julienned
In a large stock pot, saute garlic and onion in olive oil on medium low heat for about one minute or until onions have begun to sweat. Add in the can of crushed tomatoes. Then add the whole tomatoes one at a time, using kitchen scissors to cut into bite-size pieces. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper, sugar, red pepper flakes and parmesan cheese. Cover and cook on medium at a simmer for 25 minutes. Using an immersion blender or working with a regular blender in small batches, puree soup to desired consistency. To finish, reduce the heat to low and stir in the butter, heavy cream and basil.
I usually only make apple crisp in the fall, after we go apple-picking at Becker Farms, but I decided to bring this yummy dessert to Easter and it was a hit. It had to bake for an hour and man did it make the whole house smell like the fall. Mmmmmm sweet, delicious fall. We served it warm with vanilla ice cream and it really made this dessert taste out of this world. Also, I used a melted vegan spread instead of butter and it didn’t compromise the flavor at all. It was still as delicious as ever AND vegan-friendly. Yum!
- 8 apples (I used 3 organic Granny Smith and 5 organic Gala, but you can use whatever kind you like)
- 1/2 cup sugar
- 2/3 cup flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons apple pie spice
- 1/2 cup butter, margarine or vegan spread (melted)
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 cup quick oatmeal
- 1/4 teaspoon salt