In our chat thread, KatieK brought up fall recipes, like soups and stews -- and it's making me hungry! Do you have any fall recipes to share? It can be anything using fall produce or just warm and satisfying on a crisp fall day.
There's a recipe for butternut squash ravioli in a cider broth on the epicurious website that sounds heavenly. I'd like to run it through mastercook to get the nutrition data, then try to lighten it up. I'm pretty sure it would need lightening up ,lol, but I'm sure it would be easy to do.
We could post a whole thread about butternut squash
I cheat for butternut squash soup - the stuff that comes in a box is pretty danged tasty. The brand is Imagine, and it's organic. 90 cals for a cup. When I wanna spice it up a little, I brown some onions and chopped apple with some curry powder. Then I heat the soup up with that.
I make a butternut squash and leek soup - if you use the pre-cubed butternut squash from trader joe's you can make the whole thing in an half an hour - just slice your leeks, cook them in the bottom of a soup pot, add some garlic and the butternut squash cubes, add chicken or veggie stock, cook until tender, and puree. Add salt, pepper, and usually chili powder and cayenne, and oh its so good. Drool worthy.
I also make a roasted pumpkin soup, which is a little more involved because you have to roast the pumpkin, but worth it. Take 2 sugar/pie pumpkin, cut in half through the stem end toward the base, and scoop out the seeds. (if you want to be really special and/or have presentation pizazz, rinse the seeds well, toss with a tsp of olive oil, salt, and chili powder, and roast in the oven with your pumpkin...you can sprinkle them over the top of the soup, and have extras for salads!). Place your pumpkin halves cut side down on a baking sheet sprayed with cooking spray, roast at 400 degrees until the pumpkin is super tender, about 45 min. Allow to cool a bit, then pick off the pumpkin skin with your fingers (peels like a dream once its roasted). Mash that up in a stockpot, add chicken broth and seasonings (I like salt, pepper, and some ground sage).
Last edited by mandalinn82; 09-29-2007 at 09:29 PM.
I got my October Cooking Light and found this recipe for Sweet Potato Ravioli.
1 lb. sweet potato
2 tbs Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking Spray
3 tbsp butter
1 tbsp chopped fresh sage
1 tbsp fresh lemon juice
1/8 tsp black pepper
1. preheat oven to 400
2. Pierce potato several times with a fork; place on a foil lined baking sheet. Bake at 400 for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 tsp salt, cinnamon, and nutmeg in a small bowl.
3. Working with 1 wonton wrapper at a time, spoon 1 tbsp potato mixture into center. Brush edges of dough with with egg white; bring opposite corners to center and press together. Repeat with remaining wontons.
4. Bring water to boil. Add ravioli, cook 2 minutes until done. Remove from pan and lightly coat with cooking spray.
5. Melt butter in a small skillet over high heat. Add chopped sage to pan, cook 1 minute or until butter is slightly browned. Stir in remaining 1/4 tsp salt, juice, and pepper. Drizzle mixture over ravioli.
3 raviolis per serving.
159 calories, 5.1 g fat, 4.1 protein, 24.3 carbs, 1.9 fiber
***this looks delicious to me, I have not made it yet, but when i do, i will use fat free butter substitute to lighten it up MUCH further. Enjoy!!
I've never made this with parsnips, instead I subbed sweet potatoes and it makes a very delicious, thick, satisfying sweet potato soup. I also used acorn squash when I made it, and they worked well. The original recipe is from Weight Watchers.
Ingredients
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, cubed
2 serving cooking spray (5 one-second sprays per serving)
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
1. Preheat oven to 400ºF. In a large roasting pan combine onion,
carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
2. Place vegetables in a large pot; add broth and milk. Season to
taste. Cook over medium-high heat for 10 minutes to allow flavors to
combine. Transfer mixture to a blender or food processor, or use an
immersion blender in pot, and blend until smooth, about 4 to 5 minutes.
(Note: Add more water or broth to achieve desired thickness.) Yields about
1 1/2 cups per serving.
I calculated the nutrition info using fitday:
per serving, cal: 122, fat .9 g, carbs 27 g, protein 3.6, fiber 6.75 g
made w/ sweet potatoes instead of parsnips, cal: 150.5, fat 0.75g, carb
33.4g, protein 4.1 g, fiber 6.4 g
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat.
Combine pasta, cheese sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350° for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.
Yield
6 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 372(26% from fat); FAT 10.6g (sat 5.1g,mono 3.3g,poly 1.4g); PROTEIN 21g; CHOLESTEROL 20mg; CALCIUM 525mg; SODIUM 884mg; FIBER 3.6g; IRON 3.8mg; CARBOHYDRATE 48.4g
Oh yum, I make a great butternut squash soup. This also works with acorn squash or pumpkin
Halve and roast squash until tender. Set aside to cool
In pot saute up your aromatics (celery with leaves, carrot, onion (or better yet- leeks), garlic if you like) in a bit of olive oil (this is the key to good soup, many recipes have you boil the aromatics in the broth, but you will get better flavor if you saute them first just long enough to release the aroma and start to soften)
Add seasonings - I like a good poultry rub and a dash or 3 of cayenne. Or thyme, rosemary, sage, salt, pepper, cayenne - all good. Stir until the aroma is released about 30 seconds - 1 minute
THEN
add your chicken broth. I like a thick squash soup so dont add too terribly much. Add enough to cover veggies plus a bit extra. You can always add more later if you want to thin it out.
Simmer until veggies are tender. Scoop out the squash, add to soup, puree the whole shebang (immersion blenders rock) and then add chicken if you like.
You can also add corn if you like - either before or after pureeing, it makes the soup a bit sweeter - depends how I feel about my starches that day.
Lyndsay - I was reading my new Cooking Light in bed the other night, and I was ready to get up and start cooking. So many good fall recipes. It's supposed to rain here this weekend, so I foresee a lot of cooking going on. :lol
I just came to post the Butternut Squash soup that I made last night. But I see it's almost identical to Mandalinns. And like Amanda said, it most certainly was drool worthy. I made it a tad easier though, I used a very large onion instead of leeks and I didn't use the garlic. But now having seen this, I just may try it next time with the leeks and garlic - it can only be that much better. It was such a huge hit with my family as well. It is without a doubt good enough to serve to company and be in a fine restaurant.
I use an immersion blender, gosh that thing is great and fun to use.
I'm making white bean soup tonight with chicken sausage, aromatics, and wilted swiss chard...its my same basic white bean soup recipe (its posted elsewhere on here somewhere), but with the swiss chard instead of my usual spinach wilted in. Trader Joes had a beautiful looking bag of "The chard of many colors" and I couldn't resist.
We're eating White Bean and Sausage soup for our lunches at the moment. Bf made a batch of it. He put in one italian sausage we got from a deli and then rounded out the protein with some turkey sausage that he made himself (no casing). It just has the regular vegetables (carrot, onion, garlic, zucchini) in it, but also some barley for extra love. At 250 cals, with 20g protein and 11g fiber, it makes for a great lunch with a side salad. Hooray for soup!
I just put a butternut squash in the oven to roast for soup. I love butternut squash soup. It seems to be the closest thing on earth to calorie-free food.
I made pumpkin butter the other day and it was fabulous. It's also quite simple.
- 15 ounces pure pumpkin (high quality, do not use pumpkin pie mix)
- 1/2 cup apple cider
- 1 cup sugar
- 2 tablespoons pure, maple syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Mix all ingredients together in a large saucepan. Bring mixture to a full boil over medium high heat. Reduce heat and continue cooking 10 to 15 minutes or until it's thickened, stirring frequently. Remove from heat. When slightly cooled, pour into clean jars and refrigerate.
What's Cooking For Fall?
