100 lb. Club - I love fall cooking

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09-16-2009, 09:18 PM
Right now I've got a pan of roasting lemon rosemary chicken breasts and another pan of roasting cauliflower, cabbage and squash with sage and large cracked black pepper (and olive oil of course) in the oven. It's COLD outside and it smells sooooooo good right now.

Tomorrow it's crockpot chili and the next day I think a chicken and veggie stew!

What are your favourite fall time meals?

09-16-2009, 09:49 PM
I love fall cooking too....fall is my favorite time of year!

09-16-2009, 10:00 PM
Any type of stew or soup. Yumms!

09-16-2009, 10:05 PM
I love Fall so much I try to force it, even when its not really the right weather. We've having stew tomorrow, and it's supposed to be 100 degrees! Oh well. At least the crock pot won't heat up the house too much...

09-16-2009, 10:59 PM
I also love fall :) But we are not in fall mode here.. it's been upper 30's these days. Thats around 96 F for you American's. I looove walking in the fall, leaves everywhere, crunching..


09-16-2009, 11:38 PM
Leaves are turning here but still in the 80s.Cant wait for 60s...thats when I start my fall cooking.Right now still grilling!

09-16-2009, 11:45 PM
Fall cooking is fantastic. It's right up there with cooking during a snowstorm.

We had our first fall weather last weekend and had a nice veggie and turkey chili to celebrate :)

09-17-2009, 12:30 AM
I looooooove fall! My fav fall dishes would be thick, hearty soups/stews...ummmmmmm!!!

Now if I can just figure out how to de-fat my regular cornbread recipe and still actually enjoy it, all will be well!

09-17-2009, 12:32 AM
My chili, my stew, my moms enchilada casserole, turkey dinner, of course.

09-17-2009, 12:38 AM
My favorite thing about fall??......the crisp blue sky. It is just so much prettier in fall than in any other month. I love the home fragrance I put out for fall too. I have a fragrance called Autumn Leaves in my oil warmer right now, and it smells fantastic. I also love fall fashion. I love the great weather when I can jog outside anytime of day without worrying about it being too hot/cold. There is nothing I don't love about fall.
Even though in my head it is already fall, I am just not ready to cook fall foods yet. Still too hot. But I love soups and stews. I also really want to try spaghetti squash, which I have never tried, so I am looking forward to trying that.


09-17-2009, 12:42 AM
Navy beans and bacon (or ham) stew in the crock pot with just-out-of-the-oven corn bread on the side. Apple crisp with just picked apples. I love fall as well - my favorite season of all! The smells, the colorful trees, the crisp air, burning leaves, roasting marshmallows - it's just awesome. :yes:

09-17-2009, 05:50 AM
i live in ireland so we dont really get much change in the seasons, just different types of rain! so the only way i know the seasons have changed properly is by the prices of the veggies in the supermarket. right now sweet potatoes and butternut squash are really good!!! i'm making a baked butternut squash risotto style dish tonight, (no cream or cheese!!!) and i'm making a roasted red pepper and butternut squash soup right now. tomorrow its brocolli and cabbage soup!!! i love all these autumnal flavours.

also i live in a really rural area so i love seeing all the hay bales in the fields and the leaves turning!

09-17-2009, 08:33 AM
I love fall too - so many fun activities relating to fall - pumpkin patch, apple picking, Halloween, scarecrows in people's yards, changing leaves, and the stories that come with fall.

I love to get out the crockpot and make different things. Also - it's time for chili, white bean & chicken chili, soups, stews, chicken a la king, bean and ham soup, corn bread, etc.

09-17-2009, 09:18 AM
I agree with the Chili!


09-17-2009, 10:44 AM
yay fall!!! i love the coooool crisp days for walking - no excuses possilbe due to weather LOL And I love having a well-stocked freezer, lots of ready-made meals for those late nights when you're dying and a fastfood burger would be sooo easy but NOoooooo there's a pre-portioned yummy supper just waiting for me! yay! I made a ton of veg soup with my garden harvest, and even good old cooked chicken - when it's a jillion degrees you just don't wanna turn on the oven! now i've got lots precooked and ready to put on a salad or sandwich wrap, some marinated in fajita spice beforehand! loving it!

09-17-2009, 10:46 AM
I'm so jealous! I was just thinking about spicy bean soup, sounds so warm and comforting!

Of course here, it's still in the 80's...and all I want to do is wear a long sleeved t-shirt, a vest, and a scarf. But no can do...still flip flops and a short sleeved shirt. I'm going to be cursing myself for having thought these thoughs in January!

09-17-2009, 02:58 PM
I was SO hungry reading these posts in work today,I am also from Ireland and its colder and crisper. Thats about the only difference between Autumn and Summer.

I have a big pot off lentil and corrot soup and because someone mentioned it earlier I have made cabbage, bacon and gravy hmmmmmmmmmmm

09-17-2009, 03:10 PM
I can eat soup year-round but it is so much better in the fall!! I love winter squash and pumpkins.

09-17-2009, 07:20 PM
Today I'm making a big batch of vegetarian chili to keep in the freezer.

my FAVE. :)

09-17-2009, 09:45 PM
White chicken chili
Chipotle chili with blue cheese crumbles
chunky beef stew
Tons of roasted veggies, especially acorn squash stuffed with apples and cinnamon.

09-17-2009, 10:29 PM
Mmmm. You can cook for me anyday, cfmama :D
My favourite fall-ish food would be beef stew, or pumpkin pie! :)

Alana in Canada
09-18-2009, 01:39 AM
This is totally a food porn thread!

People! Have some respect--cough up those recipes. :D

09-18-2009, 01:58 AM
Oh, Roasted Pumpkin soup, served with a chicken skewer and maybe a vegetable. It's bliss! I start with fresh pumpkin and roast, then cook up with spices and chicken broth. Sometimes I'll serve it with a little sandwich - good bread, a little cheese, some grilled chicken, some arugula...mmm.

Here are a few of my own recipes that I love for Fall.

Roasted Pumpkin Soup
This fall favorite comes together in no time. For extra splash on the table, serve it in hollowed out pumpkins. Fat free half and half adds incredible creaminess.

2 “Sugar” or “Pie” pumpkins, sliced in half lengthwise, seeds removed
5-6 cups reduced sodium chicken stock
tbsp chili powder, or to taste
tsp cumin, or to taste
tsp salt, or to taste
cup fat free half-and-half

Preheat the oven to 425 degrees.
Spray a large cookie sheet with cooking spray (for easier cleanup, line the sheet with aluminium foil, then spray the foil with cooking spray). Place the pumpkin halves, cut side down, on the sheet and roast until the flesh is tender and the skin is easily separated, about 40 minutes. Allow to cool slightly.
Remove all of the skin from the pumpkin, and place the flesh in a large stock pot. Mash the cooked flesh thoroughly with a potato masher (you can also use a food mill, if desired). Add the chicken stock, adding more or less to reach desired consistency, stir well, and bring to a simmer over medium-low heat.
Add chili powder, cumin, and salt, and stir to combine. Taste and adjust seasonings as necessary. Immediately before serving, stir in the fat free half-and-half.

White Bean, Greens, and Sausage Soup
This soup has a ton of fiber, great smoky flavor from the sausage, and tons of vitamins. A great warm dinner.

2 cups Small White Beans, dried
6 cups low-sodium chicken broth
2 bay leaves
2 sprigs fresh rosemary
3 chicken sausage links, any flavor, diced
3 large carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
1 bunch swiss chard, chopped
Salt and pepper, to taste
4 tbsp freshly grated parmesan cheese
2 tsp olive oil

In a large stockpot, cover the beans by 2-3 inches with water and soak, leaving 6-8 hours or overnight.
Drain the beans. Add the chicken broth, bay leaves, and rosemary to the pot. Bring to a boil, lower heat, and simmer 2 hours, or until beans are tender.
In a small skillet, brown the sausage on all sides. Add the carrot, celery, and garlic to the pan and cook until softened. Add to the cooked beans and continue to simmer gently until vegetables are tender, 10-15 minutes. Season with salt and pepper to taste.
Before serving, add the swiss chard and cook until just wilted. Dish into 4 large serving bowls. Top each serving with a tablespoon of grated parmesan and a drizzle of olive oil.

Sweet Potato Shepherd's Pie
This healthier twist on a classic shepherd’s pie makes a satisfying winter meal. It also freezes well - just make in a freezer-safe dish, defrost the day you want to serve, and bake as directed. A side salad would round out the meal perfectly.

1 lb sweet potato, peeled and cubed
1 tsp olive oil
1 lb ground turkey breast
1 tsp chili powder
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
1 cup frozen peas, thawed
1 cup low sodium chicken broth
1 tbsp cornstarch
tsp black pepper
2-4 tbsp skim milk
Salt and pepper, to taste

In a medium saucepan, cover the sweet potato with cold water. Place over medium-high heat and bring to a simmer.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and chili powder and cook until browned. Add the onions, garlic, carrot, and celery, and continue cooking until the vegetables are softened, about 5-8 minutes. Meanwhile, in a small bowl, combine the chicken broth and cornstarch. Whisk well to combine.
Add the peas to the turkey and vegetable mixture and raise the heat to high. Slowly pour in the chicken broth and cornstarch, stirring constantly. Cook until the mixture is bubbly and thickened. Stir in pepper and pour into a glass casserole dish. Set aside.
Once the sweet potatoes are tender, drain and return to the pot. Add 2 tbsp of skim milk, salt, and pepper, and mash the potatoes well. Adjust seasonings and add additional milk to create a smooth mixture as needed. Spread the mashed sweet potato over the casserole, completely covering the ground turkey mixture.
Bake in a 375 degree oven for 35-40 minutes, until the sweet potato layer is browned and the mixture is hot and bubbling.

And I can't leave without a fall dessert recipe (or three!)

Pumpkin Chocolate Spice Cake
A delicious single-serving dessert, made with almost entirely healthy ingredients, is a fabulous sweet ending to your day.

cup whole wheat pastry flour
1 tbsp baking powder
⅛ tsp salt
tsp ground nutmeg
tsp ground cinnamon
cup sugar, plus 2 tsp
cup canned pumpkin (not pie mix)
tsp vanilla extract
2 tbsp semisweet chocolate chips
Cooking spray

Preheat oven to 375 degrees.
In a small bowl, combine the flour, baking powder, salt, spices, and cup of the sugar (sugar substitute may be used to replace the cup of sugar as desired). Stir to combine.
Add the canned pumpkin and vanilla extract and stir until just mixed. Fold in the chocolate chips.
Spray two 8-10 oz ramekins with cooking spray, and divide the batter equally between them. Sprinkle the top of each with a tsp of granulated sugar (optional).
Bake at 375 degrees 15-18 minutes, or until a knife inserted in the cake comes out clean. Remove from ramekin and serve warm.

Upside Down Pear Pancake
This simple, from-a-mix dessert is pretty and satisfying. You can also use an apple or persimmon in place of the Asian pear, and dried blueberries, cherries, or raisins in place of the cranberries.

2 tsp butter, melted
1 tbsp brown sugar, packed
tsp cinnamon, divided
1 Asian Pear, thinly sliced
2 tbsp dried cranberries
cup whole grain pancake and waffle mix (Bob’s Red Mill has an 11-grain mix that works well)
1 egg, lightly beaten
cup sugar free pancake syrup
cup water
Cooking spray

Preheat oven to 375 degrees.
Spray a small, round baking dish with cooking spray. In the bottom of the dish, combine the brown sugar, melted butter, and tsp of the cinnamon. Lay the pear slices in a pretty pattern on the bottom of the dish. Sprinkle with the cranberries.
In a separate bowl, combine the pancake mix, pancake syrup, water, egg, and remaining tsp cinnamon. Stir until just combined. Pour over pear slices and spread evenly.
Bake for 20 minutes, or until a knife inserted in the center comes out cleanly. Let cool 2 minutes, then turn out onto a serving platter. Dust with powdered sugar and serve warm.

Arborio Rice Pudding
This creamy dessert starts with arborio rice, the rice used to make risotto, and follows a similar method. Garnish with orange zest and a sprinkle of cinnamon, if desired.

cup arborio rice
3 cups filtered water
Zest of one orange, peeled in wide strips
cup fat free half and half, plus 2 tbsp
1 tsp ground cinnamon
1 vanilla bean, split, or 1 tsp vanilla extract
cup Splenda or other sugar substitute (note: real sugar may be used if desired, but the dish will be higher calorie)
cup raisins

In a large saucepan, bring the three cups of water to a boil. Add the orange peel and reduce heat to a simmer. Simmer at least 5-10 minutes before proceeding.
In a small measuring cup, warm the fat free half and half in the microwave until nearly simmering. Scrape the vanilla bean. Add the seeds to the warmed half and half, along with the scraped pods, and allow to sit while you prepare the rice.
In a small saucepan over medium-low heat, add the rice and 1 cup of the simmering orange water. Stir. Cook the rice, stirring constantly, until all of the liquid is absorbed. Add an additional cup of the liquid and continue to cook. Repeat with additional liquid until rice is cooked and liquid is thick and starchy.
Stir in the half and half with vanilla, sugar substitute, cinnamon, and raisins. Bring back to a simmer and stir constantly until the liquid is once again absorbed. Remove to a serving dish, cover, and chill at least 2 hours to allow flavors to meld.
The pudding may be served warm or cold.

09-18-2009, 03:11 AM
Navy beans and bacon (or ham) stew in the crock pot with just-out-of-the-oven corn bread on the side. Apple crisp with just picked apples. I love fall as well - my favorite season of all! The smells, the colorful trees, the crisp air, burning leaves, roasting marshmallows - it's just awesome. :yes:

Great description, I could practically smell and taste the marshmallows. I was so inspired that I went out and refilled my fridge with apples, pink ladies.

One of my favorite autumn day breakfast/dinners are dutch babies. I love a huge dutch baby drizzled with fresh lemon juice and powdered sugar or smeared with cherry preserves. So good.

09-18-2009, 04:16 AM
This is totally a food porn thread!

People! Have some respect--cough up those recipes. :D

Haa thats what I was just thinking myself. I keep coming back to this thread and drooling