October 5th, 2009 by Staff – Comments (3)
Fall is finally here, and thanks to some of our amazing readers, so are the recipes! Make sure to give these fabulous finds a try, and show some love on their websites!
Hot Pumpkin “Cereal”
This light and filling fall dish is perfect for a breakfast meal or afternoon snack! Have 10 minutes? Cook up something with a little Autumn Twist, and it is healthy too!
• 1/2 C ricotta cheese
• 1 egg
• 1/4 C pumpkin puree’
• Pinch salt
• Sweetener and flavorings to taste
• 2 T flax seed meal (optional)
This cooks on the stove. I usually find it goes fastest in a non-stick skillet.
1) Mix up the ricotta with water to thin it out – quite thin if you want to add flax seed meal, which thickens it a lot.
2) Add an egg and beat well (I use a whisk) – you don’t want a lot of strings of egg white.
3) Add the pumpkin and salt.
4) Sweeten to taste and add cinnamon and nutmeg or whatever. If I have it, I like to add a touch of Da Vinci’s Sugar-Free Caramel Syrup.
5) Stir while heating on medium heat. When it goes “grainy”, that’s the egg cooking. Stir in the flax seed meal at this point.
**Possible additions: peanut butter (yum!), butter, nuts, you name it. Prep Time: 10 minutes
Fall Apple Bake
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Christine Marie recipes
Since I moved to Tulsa I have experienced so many new things, one of the most exciting is the change of seasons, among many things brings new produce and new produce bring new Christine Marie recipes. It’s so much fun! With fall here, I picked up three different types of apples after reading an article on Tulsa Food that Wal-Mart was having an October apple fest. They are offering a new variety of apples and many of them are on sale. I used two of my large granny smith apples for this recipe.
2 large granny smith apples
½ cup brown sugar ~ divided
2 tablespoons cinnamon ~ divided
1/3 cup of quick oats
9 crushed graham crackers
1 stick of butter
*****Cool Whip or Vanilla Ice Cream when serving
Heat oven to 350 degrees.
Thinly slice the apples and toss them with ¼ cup of brown sugar and 1 tablespoon cinnamon mixed. Cover the bottom of the 9 or 11 inch baking dish with the mixture.
Mix ¼ cup brown sugar, 1 tablespoon cinnamon, 1/3 cup quick oats and 1 stick of butter with the mixer until it looks crumbly. Stir in crushed graham and cover over apple mixture.
Bake for 30-35 minutes.
Serve with cool whip or vanilla ice cream while it’s warm.
Chicken and Noodles
Great Fall dinner just throw it in before work and come home and have a great meal with a great smell in the house with little work!! This is from my wife’s recipe blog.
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Chicken and Noodles
1 wh…ole chicken
1 bag egg noodles
Directions Place the chicken into a slow cooker. Cover with water. Allow to cook on low for 8 hours. Once cooked, debone the chicken (leaving the broth in the crockpot) and add back into the slow cooker. Cook the egg noodles according to package instructions. Drain and serve the noodles topped with chicken and broth.
Very Moist Banana Nut Bread Recipe
Here is a Banana Nut Bread recipe you will want to have all the time! Fall is especially a great time for baking! Plan to get many oooooos and aaaahhhhhs!
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4 ½ cups All purpose flour
1 TBS baking powder
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
6 eggs beaten
2 ½ cups sugar
2 TBS banana extract
2 TBS Bailey’s Irish Crème
¼ cup heavy whipping cream
1 cup soften smart balance butter
¾ cup chopped walnuts
1.) Preheat Oven at 350 degrees and Grease a Bundt pan
2.) In a large bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt and mix well and set aside.
3.) In another large bowl mix in order eggs, sugar, butter, banana extract, (make sure the sugar dissolves), Baileys Irish crème, bananas, and heavy whip cream.
4.) Pour this mixture into the flour mixture and stir until moistened. Add the walnuts and stir until blended.
5.) Pour into the Bundt pan and put into oven at 350 on center rack or 2nd rack from the top for 60 minutes then put aluminum foil on top and bake for another 30 minutes or until a knife inserted in the middle comes out clean.
**The Baileys Irish Crème brings out the walnut flavor and the heavy whip cream makes the bread or cake very moist. Enjoy!!
Butternut Squash Mac n’ Cheese
Mac n’ Cheese with a crazy twist! What a unique, creamy and comforting recipe just in time for the Fallidays!
1 butternut squash, peeled, seeded, chopped into 1 inch cubes
2 tablespoons melted butter
pinch each of salt, pepper and nutmeg
Mac ‘n cheese
1.5 pound elbow macaroni
1/4 cup butter
1/2 cup flour
2 cups milk
1 tablespoon Dijon mustard
A pinch of freshly grated nutmeg
A pinch of cayenne pepper
1 pound shredded old cheddar (about 4 cups)
1 3/4 cup free-range chicken or vegetable stock
2 tablespoons butter, melted
1 cup bread crumbs
1) Preheat oven to 400°.
2) Toss the cubed squash in the melted butter, season with salt, pepper and nutmeg. Roast for 35-45 min until very tender.
3) Once squash is done, reduce oven heat to 350°.
4) Bring a large pot of salted water to boil. Boil pasta to al dente, drain and set aside.
5) Melt 1/4 cup butter and slowly stir in 1/2 cup flour to form a roux. Off heat, slowly whisk in 2 cups of milk. 6) Return to medium low heat until sauce fully blends and thickens. Lower heat to lowest setting.
7) Add mustard, salt, pepper, nutmeg, and cayenne pepper. Stir in 3 cups of cheese (set aside 1 cup for the topping) and 1 3/4 cups of stock, alternating cheese and stock by cupfuls.
8) Taste sauce, adjust seasonings if needed. Add roasted squash to the sauce, and blend with a hand mixer until smooth.
9) Combine pasta and sauce in a large casserole dish.
10) Blend remaining cup of cheese with melted butter and breadcrumbs to form topping. Sprinkle mixture over the macaroni.
11) Bake casserole at 350° for 20 min, then broil until topping is nicely browned (~2–4 min). Let stand 10 min before serving.
Italian Sausage and Winter Squash Pasta Recipe
Subtle and delicious. Have you ever wondered what recipes you can use with the sausage in your freezer? Now you know! Here is a great Fall recipe that uses seasonal produce and wonderful Italian Sausage.
• 12 ounces whole wheat pasta
• 1 lb Italian turkey sausage, casings removed
• 2 tablespoons olive oil (optional)
• 4 ounces mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 3/4 teaspoon rubbed sage
• 1/4 teaspoon crushed red pepper flakes
• 1 cup butternut squash or acorn squash, pureed
• 1/2 cup fat-free evaporated milk
• 1/2 cup fat free chicken broth
• salt and pepper
• fresh parmesan cheese (optional)
1.) If you have fresh squash, cut it it half and place cut side down in a microwave safe container. Cover with plastic wrap and microwave for 14 minutes or until soft. Remove seeds and stringy part and then separate squash from shell. Puree the squash.
2.) Meanwhile, boil pasta according to package directions, then strain.
3.) Brown sausage in skillet with onion, garlic and olive oil. You may leave out olive oil if sausage has it’s own juices.
4.) Add rest of ingredients, stir, and simmer for 5 minutes, then serve over pasta. Add parmesan on top, if you’re feeling decadent.
Roasted Sweet Potatoes with Balsamic & Honey Reduction
• 2 medium sweet potatoes, peeled
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/2 cup balsamic vinegar
• 1 tablespoons honey
• 1 teaspoon butter
• 1/2 tablespoon chili powder
• 1 teaspoon corn starch
1. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil, chili powder, salt and pepper and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 35 to 40 minutes. Season with salt and pepper.
2. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy, 12 to 15 minutes. Swirl in butter and cornstarch and let simmer for another 5 minutes. Let cool and drizzle the sauce over the sweet potatoes.
This is a recipe with a kick! Not just any ordinary Apple Tart, this one will definitely make your “top 10″ list! Apples, Sugar, Butter, Flour and a Confession…
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1 cup unbleached flour
1/2 tsp sugar
1/4 tsp salt
3 1/2 tbs chilled water
6 tbs unsalted butter cut into 1/2 bits
5 tart apples. i used Macintosh, my go to baking apple.
4 tbs sugar
2 tbs unsalted butter (melted)
Combine flour, sugar and salt into a mixing bowl. Incorporate half of the chopped butter and begin gently tossing mixture with a fork until you have a crumbly mixture. Work the remaining butter into the mixture with the form until it begins to form a ball. Slowly add water and very delicately mix with your finger tips until a textured ball has formed. Cover with plastic wrap and set in to chill in the refrigerator for 30 minutes.
Meanwhile peel and core apples. Slice apples into thin pieces. I recommend keeping the apples in their shape. This way when you put them into the tart, you can fan them out like dominos and they’ll look really elegant in their shell. Set apples aside.
Remove pate brisee from the fridge and roll out the dough over a 9 inch tart pan bottom, leaving an excess of two inches around the edges. Place the tart pan and dough in the frame, draping dough over the edge while you fill the shell with apples. Gently place apples in the shell, allowing them to fan atop each other. Fold the excess dough over the outer ring of apples. Brush with melted butter and sprinkle with sugar before setting in the oven for 45 minutes at 400 degrees. Rotate at 15 minute intervals to ensure even baking. Remove and serve warm with vanilla ice cream or fresh yogurt.
Want a great recipe to use that fresh pumpkin? Here is a simple Pumpkin Butter recipe along with some information about Fall produce. This page covers descriptions of the plants, harvesting your produce, and a great pumpkin butter recipe!
• 3 cups fresh pumpkin puree
• 3/4 cup water
• 1 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1 teaspoon allspice
Mix everything together. Place in a slow cooker. Cook on low, stirring every hour or so, for 5 to 6 hours. Cool. Pumpkin butter will keep in the refrigerator for one month or in the freezer for one year.
Grilled Sweet Potato Panini
Paninis Gone Wild! This is not your ordinary panini, in fact, this recipe will knock your socks off! With fresh ingredients and seasonal vegetables…this is a must-try for Fall!
1/4 cup honey
1 teaspoon crushed red pepper flakes
1/4 cup sesame oil
1/2 cup olive oil
1 large sweet potato peeled & sliced
1/2 cup sugar snap peas
4 slices pita bread
2 oz feta cheese
1) Preheat broiler & panini maker
2) Combine honey, red pepper flakes, sesame oil & olive oil in a small bowl. Place the sweet potato slices and sugar snap peas in a large bowl and toss them with half of the honey dressing until they are evenly coated. Season well & place on a baking sheet, arranging the vegetables so that the potatoes are in a single layer. Place them under a hot broiler for 8 minutes, turning occasionally with tongs until potatoes are soft & turning golden.
3) When they are cool enough to handle, arrange the potato slices and peas over half the base of each pita and crumble cheese over them.
4) Toast in a sandwich grill for 3-4 minutes, or until bread is golden & cheese is melting. Serve immediately with a small bowl of the remaining dressing to drizzle.
Serves 2 Preparation time 5 min Cooking time 12 min
Butternut Squash Soup
This savory sweet soup will give your taste buds a push right into Fall! What better way to use Butternut Squash than in a creamy Fall soup? Mmmm….
2 clove crushed garlic
1 white onion chopped
1 large butternut squash (peeled, deseeded, and diced)
1 quart chicken stock
2 sprigs thyme
2 T butter
1 ear corn sauteed with butter
2 chicken breasts
2 T of your favorite blackening spice
Salt and white pepper
1 red apple small diced
1) In large soup pot sweat the onions and garlic on low to medium heat
2) Add the squash once the onions are see-thru
3) Add the thyme and chicken stock (make sure the stock covers all the squash)
4) Let cook till the squash falls apart with a fork
5) Remove thyme sprigs and place in a blender
6) Add the butter, cinnamon, nutmeg and salt and pepper
7) Puree till smooth
****Make sure to start on a slow speed and cover the entire blender with a towel so that the hot soup does not explode all over you and your kitchen*****
8) Taste and adjust seasoning as needed
9) In a new pan sear the chicken that has been generously coated with the blackening seasoning. Finish cooking the chicken in a 400 degree oven for 9 to 11 minutes depending on the size of the breast.
10) Remove from oven and let rest on cutting board till you can touch the breast with your bare hands. Using a fork pull apart the chicken to create “shredded chicken”
11) In a separate pan sauté the corn till al dente
12) Place the shredded chicken in the bottom of the bowl, pour the soup into the bowl, top with the corn and the apples and add some fresh thyme that has been finely chopped.
Light Pumpkin Custard
Gimme Pumpkin! This Pumpkin Custard is awesome! Here is why… you can eat piles of it with few worries. It is low in calories and just in time for the Fall Season! Bring on the Fall!
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin
• 1 can (14 oz.) can evaporated fat free milk
Preheat oven to 350 degrees F. In a small bowl, mix sugar, cinnamon, salt, ginger and cloves. In a medium bowl, beat eggs slightly, stir in pumpkin to blend, and sugar mixture. Slowly fold in evaporated milk. Spray a pie dish with non-stick spray, pour batter into dish. Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean (middle may wiggle just a little). Cool, eat at room temperature or refrigerated. Makes 6 to 8 servings.
“This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.”
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1.) Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. 2.) Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
3.) Transfer to sterile containers and chill in the refrigerator until serving.
Anise Seed Cookies
I had never tried Anise Seeds, but this is one recipe you cannot pass up! What an awesome idea, and easy too!
2 c. sugar
1/2 c. sour milk
1 c. butter
1 level tsp. baking soda
1 level tsp. baking powder
2 tbsp. anise seed
5 1/2 c. flour
Combine all ingredients, if needed add more flour so dough is stiff enough to be rolled out with rolling pin. Roll and cut with any type of cookie cutter. Bake at 350 degrees until lightly browned.
1 tbsp. vinegar added to 1 cup of milk or buttermilk
Pork chops with pomegranate-mushroom sauce and roasted tomatoes.
Whoever thought that Pomegranate juice would be good on Pork Chops is a genius! This is one interesting and tasty recipe!
½ lb- 1 lb. pork chops (however many you like, I used two)
1 cup mushrooms
2 garlic cloves, minced
½ onion, minced
Salt and pepper
1 teaspoon ground thyme, sprinkled over pork chops
1 8 oz. bottle of POM wonderful pomegranate sauce
1 tablespoon of corn starch
1 tablespoon rice wine vinegar
½ tablespoon honey
**Pour pomegranate juice into a separate cup and stir in corn starch
Instructions-Pork Chops and Sauce:
1.) Preheat cast-iron skillet to medium-high heat
2.) Sauté onions, garlic and mushrooms in EVOO until tender
3.) Season pork chops and place in skillet and sauté 6 minutes on each side
4.) Remove pork from pan
5.) Add in pomegranate juice/cornstarch mix, rice wine vinegar and honey and bring to a boil.
6.) Add pork back to the pan and coat with sauce
7.) Place in 350 degree oven to finish cooking the pork, sauce should start to thicken
8.) Serve over a bed of rice.
Ingredients for tomatoes:
5-6 tomatoes cut in half
1 teaspoon garlic powder
Salt and pepper, to taste
Goat cheese, sprinkled over tomatoes
Directions for tomatoes:
1.) Preheat oven to 350 degrees
2.) Cut tomatoes in half and place in casserole dish
3.) Sprinkle EVOO, salt, pepper and garlic powder on top of tomatoes
4.) Top with crumbled goat cheese and roast in oven for 45 minutes or so.
Lobster Bacon and Cheese Strata
What a unique and flavorful dish right in time for Fall! Strata is a baked dish that combines chunks of bread with eggs, cream… and the rest is up to your imagination! This variation includes lobster, a simple comfort food that warms the body and soul.
1-1/2 cups milk
1/4 cup extra-virgin olive oil
1 loaf Challah bread, cut into 1” cubes (about 8 cups)
1-1/4 cups heavy cream
5 large eggs
1 Tbsp. chopped garlic (about 3 cloves)
2 shallots, chopped
1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. nutmeg
4 oz. goat cheese
1 cup shredded Gruyere cheese
1-1/4 cups grated Parmesan cheese
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
3 cups cooked lobster meat, chopped
8 slices apple wood smoked bacon, cooked crispy and crumbled
Preheat oven to 350°. Grease a large, ovenproof skillet. In a large bowl, whisk the milk and olive oil until blended. Add the bread cubes, and toss to coat, allowing it to soak up the liquid.
Then, in a small bowl mix the cream, eggs, garlic, shallots, salt, pepper and nutmeg. In a medium bowl, crumble the goat cheese and mix with the Gruyere, Parmesan, sage and thyme.
Line the bottom of the skillet with half of the soaked bread cubes. Top with half of the lobster meat, bacon and cheese mixture. Pour half of the egg mixture over the layers. Repeat layering with the remaining bread, lobster, bacon, cheese mixture and egg mixture. Bake until firm in the center and golden brown, about 1 hour. The strata will puff during baking, but will settle once removed from the oven.