Anyway, I would like to gather some new and interesting stuff to make this fall and winter, other than the usuals..ie spaghetti, chili, beef stroganoff etc...so if any one has a different and fantastic recipe that they would like to share, Id love to try it!
|The October issue of Cooking Light has a lot of good sounding recipes. They have a bunch of soups and stew type things and they have a lot of other yummy stuff--plus it is pretty good for you! I also like to make anything with butternut squash or acorn squash...
In the fall I love to make brocolli rabe with turkey sausage. It is good served over penne.
1 bunch brocolli rabe (also called rappini)
2 cloves garlic
2 spicy (or sweet) turkey sausage links
1 pinch red pepper flakes
1 pinch nutmeg
Blanch the brocolli rabe in boiling water for about 1-2 minutes (until it turns bright green). Plunge into ice water to stop the cooking. Remove and take off most of excess water.
In pan put a little olive oil. Take turkey sausage out of its casing. Saute until cooked. Remove.
In same pan, add a little more olive oil (or cooking spray). Add garlic and red pepper flakes. Cook for 30 seconds. Add the brocolli rabe and saute until wilted. Add sausage back into the pan. Add pinch of nutmeg. Salt and pepper to taste.
|I just "booed" my neighbors with loaves of this.
Chocolate Chip Pumpkin Bread
1 can 15 ounce of pumpkin
1 1/2 cups sugar
1 cup of oil
2 tbs dark molasses
2 tsp pumpkin pie spice
3 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cup mini chocolate chips
2 tbs orange juice
1 1/4 cup powdered sugar
Preheat oven to 350. Butter and flour two 8x4 loaf pans. In large bowl whisk together pumpkin, sugar, oil, eggs, molasses and pie spice until well blended. In seperate bowl mix, flour, baking powder, soda, and salt. Stir into pumpkin mixture until combined, fold in chips. Divide mixture between pans. Bake 50-60 minutes. Cool on racks for 30 minutes. Remove from pans and when completely cooled drizzle with glaze, (stir juice into powdered sugar)
So yummy !!!
|these sound yummy!!!! keep em coming!|
|Darcy here is one that my mother made. I make it and my Kids all make it too.
1 lb elbow mac. cooked do not rinse
1 lb. hamburger browned in pan
10 sclices of am. chesse or more to your taste
1 large can chopped tomatoes, or can use stewed also
butter the bottom of 9x13 glass dish
lawyer some elbows then hambuger then chesse
keep doing the lawyers till all is gone.
dot top with butter and spread the tomatoes on top
I alway cover with tin foil so it does not dry out
bake 45 min 375 degrees
|My favorite autmnal meal, far and away- squash soup!
peel and cube 1 squash (I like acorn, but you can use any kind of squash, except summer )
place cubes on a cookie sheet, drizzle melted butter over cubes, and
lightly season with salt, pepper, brown sugar, clove and nutmeg (go easy on the last 2, they can pack a whallop)
Bake squash in a pre-heated 375 oven until baked thoroughly. Most squash types will be a golden orange color and soft to the touch- cook time will vary with the type of squash used and how big your cubes are. It is usually about 15 minutes. If you're not sure, try smooshing a cube with your fork- it should be very "smooshy" If it is still firm, it needs to be cooked more!
Remove squash from oven, allow to cool slighty, so that they can be handled. Then puree in your blender (you may have to do 2 batches, depedning on blender size and the amount of squash)
From here, put the puree in a large saucepan over medium heat, and cut with some milk, half and half, or cream (depending on how naughty you wanna be). For one normal sized acorn squash I usually use 1 1/2 cup milk, and a splash of cream for richness. Stir until evenly mixed, then season again to taste. Personally, I like to add a little bit more of the baking seasonings.
If you're not a fan of a sweeter soup, you can do a "hearty vegetable" version, by baking and pureeing your favorite veggies along with the squash, and substituting the sugar, nutmeg, and clove with some herbs(thyme, basil and oregano work well), and using beef, chicken, or veggie broth instead of the dairy!
Either way, it is super yummy!!
|Everything in a crock pot, go to work, come home and eat! LOL|
|LOL...Stacey, you crack me up|
|How about roasted vegtables? Use any combination of beets, potatoes(sweet and white, use different kinds), winter squash, quartered onions, mushrooms and whatever else you like. Combine 1 envelope of Lipton dry onion soup mix with 2 cups water, pour over vegtables and roast at 400 for 45 minutes or until tender. Serve over polenta, rice or whatever. Sorry, I don't measure much
Good with a winter salad like the one in this months Cooking Light.
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