Fall food

[spotty_dog]

C'mon in fall lovers!

Tonight for dinner I'm making this Chicken & Apples (plus I'm adding caramelized onions) and roasted broccoli. It screams fall to me!

What are you cooking this time of year?

[wiva]

Squash soup. Yuummmmy!

And acorn squash with apples and raisins.

[MsSassyBaskets]

I roasted a chicken with sweet potatoes on Monday, then made stock. Going to use it for a potato leek soup soon.

[spotty_dog]

C'mon in fall lovers!

Tonight for dinner I'm making this Chicken & Apples (plus I'm adding caramelized onions) and roasted broccoli. It screams fall to me!

What are you cooking this time of year?

Mmm, that was my second time making chicken and apples, first time from this recipe. I did all my sauteeing in ghee, which really gave it a depth of flavor; the caramelized onions were a great addition; I used 1/2 apple cider, 1/2 broth in the sauce and then whisked in some dijon mustard to finish as in this recipe. I VB6'ed it by taking only tiny portions of brown rice and chicken and filling the rest of my plate with broccoli, apples and onions. YUM!

[L.Jane]

I just pinned that recipe SpottyD!

Its not fall here yet so I am not ready for it, but the moment it stops being in the 80s I will break out my three bean meatless chili. I love to eat it with scoops chips instead of silverware.

[scrub-jay]

Fall food

I'm making vegan French onion soup tonight. I'll take yesterday's loaf and toast it in the oven. Yummy! My kids are asking for dinner right now and it's almost 3. I love fall cooking!

[L.Jane]

I'm making vegan French onion soup tonight. I'll take yesterday's loaf and toast it in the oven. Yummy! My kids are asking for dinner right now and it's almost 3. I love fall cooking!

Recipe?

[scrub-jay]

Fall food

Well, first allow children free rein of the kitchen and let them peel roughly 4 or 5 onions...perhaps let a 19 month old stab them with forks a bit... lol.

Cut onions thinly, cook on low-med with olive oil until brown and sweet (carmelized) add 3-4 cloves garlic (diced) somewhere in there. Once carmelizing is finished, add 1-2 cups broth (okay, I did beef, but if truly vegan I'd use vege broth). Add a few splashes cream sherry, some salt, pepper, thyme, and a bay leaf. Simmer for 20 mins or so. Serve with toast.

[spotty_dog]

Makes me think of the October cook-along that we did here a few years back. I made my French onion soup from homemade beef stock and sloooooowwwww cooked caramelized onions. It was out of this world. http://www.cookography.com/2008/the-...nion-soup-ever

DH seems to be in the fall mood, as he volunteered to make spinach and sausage pie for dinner. It's funny but since I've changed my eating this sounds SOOOO rich. I know I will eat and enjoy a teeny slice but I'm wracking my brain for ways to get more veggies on my plate!

[Thirteen]

SD - we are now making a lot of quickly sautéed leafy greens, and finding them to be delightful with most fall dishes.

Collards are the new kale in our house - less harsh on the digestive tract, but still very satisfying.
I did a rainbow chard side dish 2 nights ago, but it cooks down in a similar fashion to bok choy.
Still quick and delicious, but less hearty.


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[ladymoreta]

Look at all of you with your healthy recipes! I'm making Pumpkin Chocolate Chip Cookies at some point this season!

[TulipsAndSunscreen]

Bittmam has a rainbow chard strata that's to die for.

We eat all manner of greens: collards, kale, rainbow, Swiss, and even dandelion. Delightful!!

[spotty_dog]

Thirteen, I never used collards until an America's Test Kitchen recipe recommended them in lieu of kale for Portuguese sausage and kale soup. They're nice and sturdy and really do have that kale sweetness! I hadn't thought to use them interchangeably but maybe I will saute them up as I do kale and chard and see what happens.

LM, when I mentioned that previous October cook-along I remembered the pumpkin Bundt cake and now it's haunting my dreams. It will be mine...sometime this fall.

[BonBon]

My sauteed greens blow. Is there a secret? (They're pretty bitter)

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[Thirteen]

My sauteed greens blow. Is there a secret? (They're pretty bitter)

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I do 2 tsp olive oil and some sea salt/crushed garlic.
The collards are less "acidic" IMO compared to the kale.


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