Yummy Fall Recipes

50

That’s it. This fall, I’m going to be a Superhuman Stepford Wife Culinary Wizard. In a sexy pink apron. Donning my 50’s Buddy Holly glasses.

I need good recipes! Could you be a doll and tell me your favorite?

(You could leave your wisdom in the comments or here, where I will give you six in return.)

(Because I’m generous like that.)

(My husband thanks you in advance.)



COMMENTS (50)

Comments

  1. http://carrisablog.com/lovebites/2006/10/23/chicken-corn-chowder/

    That is the link to my food blog where you will find the best soup ever. Or chowder. I call it soup, but it’s really called Chicken Corn Chowder. It’s amazing. And you can substitute some of the full fat items for low fat or fat free.

  2. It would take up too much space to type out my recipe for chicken and dumplings, so here’s the blurb I wrote about it when I submitted it to MothersClick, and a link to the full recipe:

    “This is a quick and easy recipe I came up with when I was in college, on a shoestring budget, and trying to put together a fabulous dinner with only items I had in the pantry/freezer. It was a huge hit, and in the years since I’ve had friends and family members ask me for my recipe so they could make it themselves. I usually get a call every couple of months from my sister asking “how much milk goes in the dumpling part again?” The best thing about this recipe is that it can be easily modified to fit whatever you have on hand, and whatever your family likes. The ingredients I typically use are included, but all you need is 2 cans of soup, a bag of frozen veggies, chicken, milk and biscuits. A fully balanced meal in 30 minutes from start to finish.”

    http://www.mothersclick.com/recipes/main-course/raid-the-pantry-chicken-dumplings

  3. Natalie 42 says:

    Oh man, I am so on this…I’ll be back with recipes…

  4. Have a look through our dinner set on Flickr (http://www.flickr.com/photos/nabbalicious/sets/72157594399767360/).

    My favorite recipes are:
    Chicken cacciatore with parmesan smashed potatoes
    Flank steak with edamame and wasabi dressing
    Chipotle grilled pork tenderloin with strawberry avocado salsa
    Grilled tuna with Asian vegetable stir fry
    Oven-fried chicken
    Turkey tamale pot pie

    I can’t wait to see what you come up with!

  5. Oh I can’t wait to join in the fun. You’ll all have to wait until I can get 2 minutes to compose my thoughts and figure out which delicious ones I am willing to share.

    I love fall!

  6. i have nothing to gain from giving you something good to make-unless i come to visit and you work your culinary mojo. but in this case i care for your family and you, so see what i put up-i don’t have a link or the know how to give you one.

  7. Mmm; I love fall recipes! Here are a few favorites:

    Pumpkin bars – http://entrustedsoul.blogspot.com/2007/10/pumpkin-bars.html

    Parmesan chicken chowder & boeuf bourguignon – http://entrustedsoul.blogspot.com/2006/10/and-now-for-something-completely.html

  8. Fall means pumpkin to me and I make a mean pumpkin cheesecake with a gingersnap crust. Unfortunately, the recipe is scattered among several pages of a steno pad in my kitchen. Must put it on a card. You want?

    I just found and made these pumpkin cookies and they were fan-freakin-tastic. I brought 4 dozen to a game night of 7 and came home with 10. If that. I might crank down the chips ratio a tad, but other than that, they were awesome.

    On the non-pumpkin side, I love these mashed potatoes, which are like some potatoes to go with your garlic and cheese. What’s not to like?

    P.S. I apologize in advance if the HTML doesn’t go through and comes out like crap.

  9. Delurking because I love to cook!

    Homemade Mac & Cheese (or the recipe that will bring him to his knees)

    6 tbs butter
    1/4 c flour
    2 3/4 c milk
    2 1/2 c cheese (mix it up. I like colby and chedder, but to each their own.)
    Box noodles (Rotini works well)
    salt/pepper to taste. I like to use season salt.
    Bread crumbs
    Parmesan Cheese

    Pre-heat oven to 350

    Cook noodles to al dente. Drain and set aside.

    In a large pot, melt butter and add flour (making a rue) mix well and heat for a couple of minutes.
    Add milk. Stir and heat until thickened.
    Add cheese, salt/pepper. Cook until cheese is good and melted.
    Add noodles. Mix until all noodles are well coated.
    Pour into a large casserole dish, lightly cover top with bread crumbs and Parmesan cheese.
    Bake for 30 minutes.

    Enjoy!!! I bribe people to do things for me with this recipe.

  10. We just had maple-glazed chicken and maple mashed acorn squash. They were really good!

  11. I love the Barefoot Contessa’s cheddar corn chowder. It has vegetables AND bacon.

    Also, I adore homemade gingerbread cake with whipped cream in the fall, but I don’t have a good recipe for it (I think I’ve always used [gasp] a mix).

  12. Yet another week in which Whoorl is my hero.

    You seem to always ask the questions in my head. So as usual, I’ll be mooching off the answers people leave you! :) And man… some of these recipes sound YUMMMMMMMY!

  13. Although I know this suggestion will make some cringe, I love Rachael Ray’s magazine (Everyday) and the latest issue had more delicious-looking recipes than ever before. I’m making a chicken/sweet potato/chorizo dish tonight with a side of pumpkin cheesecake.

  14. NOTHING says fall like pumpkin bars – and with a whipped cream cheese frosting, how can you go wrong?!

    I posted the recipe today – just click here.

  15. This is my most favorite butternut squash soup. DELISH!

    Also… I recently roasted a chicken that was brined in apple cider for 24 hours prior. Wonderful. Recipe here.

  16. Every recipe I’ve tried from this site has been amazing: http://www.elise.com/recipes/ Especially the fish stews. They are so easy and SO flavorful.

    I often scour Epicurious and CookingLight for recipes as well. Simply type in the keyword you want then sort by ratings. 95% of the results have been superb.

  17. “Atún del diablo”
    (Seared albacore tuna with pumpkin seed-sesame sauce & pickled red onions)

    scroll down to bottom of page:
    http://hispanic7.com/for_california_mexican,_a_new_vision.htm

    Sounds hard, looks professional, but is incredibly easy.
    Basically with great tuna you can’t ruin it.
    Latin goes white-tablecloth!
    Impress your guests with the sophistication of south-of-the-border!

  18. want to make everyone a little blogger recipe book with all of them? then everyone wins! ;)

    ok, ok, i will just come back here and steal all the links. great idea!

  19. I have some great fall recipes linked to on my site currently as part of my weekly meal plan. I definitely recommend the baked ziti, but the pork tenderloin with apples and leeks sound more fall-like. Chili is my favorite fall food and there’s a vegetarian black bean one linked to as well. I love fall because it seems like the perfect time for soup, which is my favorite food.

  20. Jacquelyn says:

    How funny! I just got two recipe exchange chain letters. So fitting. :)

  21. I loved this spiced pumpkin soup last fall. It know it sounds a bit weird, but trust me, it all makes sense in your mouth!

  22. Miguelina (Reluctant Housewife) says:

    Please stop making your posts so useful. You’re making me feel bad for blogging about losing my keys.

  23. I recently saw Ina Garten make an apple/pear crisp that looked SO good. To my great surprise, one of my co-workers made the recipe over the weekend and shared it with us! Um, you definitely need to make it. It’s incredible.

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_73751,00.html

  24. How much do I love fall cooking??? OH MAN! Here are my top six — feel free to email me for recipes.

    – Tofu Miso soup with veg
    – Tomato Spinach Linguini with shrimp & cream sauce
    – Coconut Curry Tofu
    – Roast Chicken with lemon & garlic
    – BBQ Turkey legs w/garlic mash (slow-cooker recipe)
    – Fall squash & veg curry

    I AM the crock-pot queen! There’s nothing better than coming home to a hot meal that’s been cooking all day just for you. If you want a plethora of tried & true recipes, email me! I should really post some of these on my own blog . . .

    Happy cooking!!

    ~S

  25. Here is one of my favorites on my website: http://redlotusmama.blogspot.com/2007/09/apple-season.html

    Here is a new one I have yet to try, but sounds yummy: individual blueberry cakes

    Ingredients
    1-1/2 cups blueberries (about 144 berries)
    1 box (8.5 ounces) corn bread mix (such as Jiffy)
    1/3 cup granulated sugar
    1/2 cup milk
    Confectioners’ sugar, for garnish
    Frozen whipped topping, thawed, optional

    Directions
    1. Heat oven to 400 F. Generously coat 12 cups in a muffin pan with nonstick cooking spray. Place 5 or 6 blueberries in each muffin cup; set aside.

    2. In a medium-size bowl, stir corn bread mix, egg, granulated sugar and milk until combined.

    3. Top the blueberries with 1 tablespoon of batter. Repeat with another layer of 5 or 6 blueberries and 1 tablespoon of batter on top. Muffin cups should be about half full.

    4. Bake at 400 F for 10 minutes. Cool in muffin pan on rack for 5 minutes. Run a sharp knife around each cup and remove cakes to racks to cool completely.

    5. To serve, turn upside down. Dust with confectioners’ sugar and top with a dollop of whipped topping, if desired.

  26. Mmmm, my favorite subject…FOOD!

    Creamy Tomato Tortilla Soup

    Ingredients
    29 ounces Organic Diced Tomatoes w/Green Chilies, 2 cans, do not drain
    15 ounces Organic Navy Beans, do not drain
    1/2 cup Edensoy Original
    or Edensoy Unsweetened
    3/4 teaspoon Sea Salt, or to taste
    1/8 teaspoon freshly ground black pepper
    2 Tablespoons fresh parsley, minced
    or fresh cilantro
    2 cups organic tortilla strips
    or mini tortilla chips
    1 avocado, peeled, seeded and cubed

    Directions
    Place tomatoes and beans in a blender and puree until creamy. Pour into a medium saucepan, add Edensoy, sea salt and pepper. Turn the flame to medium, mixing frequently and bring almost to a boil. Reduce the flame to low and simmer 5 minutes. Ladle into serving bowls and garnish each bowl with equal amounts of parsley or cilantro, tortilla strips and avocado.

  27. Here’s a really delicious recipe for a Sweet Potato Souffle/Casserole:

    Sweet Potato Souffle

    3 cups sweet potatoes, baked & Mashed
    1 cup sugar
    2 or 3 eggs
    1 cup evaporated milk
    1 stick margarine/butter
    1 tsp vanilla

    for topping:
    1 cup chopped pecans
    1/2 cup flour
    1 cup brown sugar
    1 stick margarine/butter, melted

    Mix sweet potatoes, sugar, eggs, evaporated milk, margarine/butter and vanilla, and pour into buttered casserole. Mix pecans, flour, brown sugar and melted margarine/butter, and put on top of casserole mixture. Bake at 350 degrees for 30-35 minutes.

    Note: When I make this I peel and boil the sweet potatoes and cut the margarine to 1/2 stick for each.

  28. My husbands absolute fave and super duper easy…

    Chicken in Wine Sauce

    4 breasts
    4 slices swiss cheese
    1 can cream of chicken soup
    1/2 soup can white wine ( I always use Chardonnay since that’s what we usually have)
    8-10 Smashed buttery crackers (topping)

    I season my breasts with just salt and pepper first then lay a slice of swiss on top of each one. In a separate bowl I mix the soup and wine and pour over the chicken. Then I sprinkle the club crackers on top. Bake at 375 for 45 minutes. I always make broccoli and rice with it and we use the extra sauce on the steamed broccoli. It is so easy and delish. Try it you’ll like it!

  29. As someone without a working kitchen, this comments section is making me both drooly and sobby. Although I was immensely cheered by Gramgranola’s confession that she seasons her breasts.

  30. I saw this on Yumsugar and it was too damn cute & kitschy to pass up:

    Vampire Kiss Martini’s!

    http://yumsugar.com/687990

  31. This is a Martha Stewart recipe that I found thanks to Smitten Kitchen…it’s fairly easy to make and really hearty. Is D a full-fledged carnivore now? If so, he will dig this.

    Tomato & Sausage Risotto
    http://smittenkitchen.com/2006/11/alexs-restaurant

  32. World’s Easiest and Yummiest side dish

    Corn Casserole

    1 stick butter
    1 can sweet cream style corn
    1 can whole kernel corn (DRAINED)
    1 box Jiffy corn muffin mix
    Salt and Pepper for Taste

    Melt butter in microwave. Stir in corn bread mix until mixed thoroughly. Add both cans of corn and salt and pepper. Stir. Put in oven for approximately 45 minutes on 350. The center should be firm when done.

    I make this all the time. It is super easy and all my friends request it now.

  33. Oh, where to begin. With the stick of butter I just threw into a batch of drop biscuits, aka drop straight to your ass biscuits? (I’m sorry. That sounded better in my head.) I already sent you that chocolate chip banana bread (still highly recommended, with a few “Oh my gods” complete with scattered crumbs for good measure). OK, current favorite: Celery root gratin. This stuff is heavenly.

  34. Okay, I’m an Oklahoman, and I’m Choctaw. Here is a fantastic recipe that I have made to the delight of my family many, many times. Just put the ingredients in and don’t look back! You’re on your own if you do.

    Choctaw casserole
    (Courtesy of Choctawnation.net)

    2 lbs. ground beef
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 tsp. garlic salt
    1/2 tsp. cumin
    1 chopped onion
    1can mild enchilada sauce
    1 can mushroom soup
    1 can cream of chicken soup
    2 c. grated cheese
    1 pkg. plain Doritos (sm.)
    Brown beef, onions and seasonings in skillet. Add sauce and soups. Layer doritos in oblong baking dish, then add meat mixture and top with cheese. (I add some doritos from the top). Bake at 350 degrees for 1 hour.

    I have spared you a recipe containing any deer meat. Consider yourself blessed.

    Also, like Jennie, I too make a lot of Rachael Ray stuff. I got the Everyday with RR mag for Chanukah last year, and I love it. Tonight, I made the veggie pizza from this month’s issue and it was delightful. All of the recipes in the mag can be found at rachaelraymag.com

    Lastly, check out her recipe for Fried Ravioli (also on the website). OMG.

  35. I need to browse and bookmark your comments with a cup of coffee and some precious time! I do however have a few minutes to tell you about my latest most favourite soup recipe for:

    Cauliflower and Chorizo soup.

    First fry off two finely sliced chorizo sausages in a large casserole or big pot, until cripsy. Remove and then sweat a couple of stalks of celery roughly chopped with an onion or two in the remaining oily goodness. Add a whole cauliflower mutilated into chunks and pour over enough chicken stock to mostly cover the cauliflower florets. Put the lid on and simmer/steam until the cauliflower is soft. Take off the heat, blitz with a handheld blender or transfer to a food processor in batches. When smooth, add back the crispy chorizo and serve with buttered toast.

    Heaven in a bowl – we are rapidly heading to summer over here but I am still eating this a couple times a week, it freezes really well.

  36. arugula salad with pomegranate and toasted pecans

    Epicurious | November 2005 Instead of relying on fat for flavor, this fresh side dish uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. It’s nutritious, too, with pecans contributing monosaturated fat (the good kind) and pomegranates providing a good dose of fiber, vitamin C, and antioxidants.

    Makes 6 to 8 servings.

    Kathryn Matthews
    ingredients
    1 1/2 teaspoons red wine vinegar
    1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
    1/4 teaspoon kosher salt
    1/8 freshly ground pepper
    6 tablespoons extra virgin olive oil
    2 medium bunches arugula, rinsed well and thick stems removed
    1/3 cup pecans, toasted and roughly chopped
    1/2 cup pomegranate seeds, from 1 medium pomegranate
    preparation
    In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

    Epicurious.com © CondéNet, Inc. All rights reserved.

  37. Oh I have two that are yummy and fall like

    Maple-Roasted Chicken with Sweet Potatoes (this is the most lovely recipe so much so that even my in laws were impressed and asked for it! – it is from a Real Simple magazine years ago) Oh and it is really easy to make!
    http://matthewstechnicoloredworld.blogspot.com/2007/10/welcome-to-my-sugar-shack.html

    Chicken Stroganoff Pasta (from Cooking Light) – a little more involved but the results are amazing!
    http://matthewstechnicoloredworld.blogspot.com/2007/07/recipe-time.html

    Enjoy!

  38. I know you already have a couple of pumpkin soup recipes, but here is mine — it is to die for (at least in my and my family’s opinions!):

    Curried Pumpkin Soup
    Serves 6

    This soup can be made simple by using canned pumpkin puree (which I almost always do). If you choose to make the soup from scratch, use Sugar Pie pumpkins, the small, sweet pumpkins that are available during holiday time (at Trader Joe’s right now). Garnish each bowl with a sprinkling of roasted pumpkin seeds and a small dollop of crème fraîche. This luscious soup will keep in the fridge and it freezes well too.

    1 (3 pound) pumpkin, halved lengthwise and cleaned or 2 cups canned pumpkin puree
    1 tablespoon extra-virgin olive oil
    2 tablespoons unsalted butter
    1 yellow onion, diced
    2 small pears, peeled, cored and cut into 1-inch chunks
    3 garlic cloves, minced
    1 tablespoon curry powder
    1/2 cup dry white wine or apple juice
    6 cups chicken broth
    1/3 cup heavy whipping cream
    Salt and freshly ground pepper
    Garnish:

    Toasted pumpkin seeds
    Crème fraîche or sour cream
    1. If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet. Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins.

    2. Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the roasted pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.

    3. Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil.

    4. Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds.

  39. Hey kid, I tried to post it at the other place but it didn’t take. I’m sure it was me. So here’s a great fall recipe that is easy. I don’t follow a set recipe rule with this one, which makes it even more fun to make. It’s great for entertaining, too. Play with it and make it the way you like it

    Roast Pork with Apple/Onion/Beef Sauce (just call it Roast Pork with Apple Glazed Sauce
    (heat oven to around 350 or so or throw it all onto a medium heated gas grill if it’s hot and you don’t want to heat the house, top down))

    Ingredients
    -Large Rolled (and tied) Pork Loin Roast (min 4 lbs)
    -An equal quantity of tart cooking apples (or granny smiths)and onions, you know 4 apples and 4 onions or whatever
    -Beef stock cubes (Knorr are best)
    -any spices that you like on pork, but I find just using good sea salt and freshly ground pepper is fine
    -Apple Cider

    So…heat some olive oil in an oven proof pan. Toss the pork into that and keep rotating until all sides are nicely browned. This should only take 5 minutes or so if the oil is sufficiently hot.

    Remove the pork, add a little more olive oil if needed and toss in the apples and onions (which you have cut into whatever size you want. Size is irrelevant here because ultimately they will be tossed in a blender or cuisinart). Saute until everything starts to ‘melt’ and then when things are hot and soft, add some apple cider (I don’t know how much, maybe 2 cups?, some water, and crumble one or two stock cubes into the hot appley/oniony liquid (taste it after one and see what you think). All of this mess should be at least an inch of chunky liquid in the pan. Then throw the pork and its juices back into the pan and into the oven.

    Check after a while (an hour later), by sticking an instant read thermometer into the pork. You want it to be a about 150 degrees. Once it hits that temp, take it out of the pan and reserve 1/2 cup or so of the chunky apple/onion stuff in pan. Throw the rest in a blender and reduce it to a smooth juice. This is your sauce/gravy. If it starts to cool, just put it in a saucepan and keep on a low heat

    Check meat temp and when it’s 160 start slicing it. Thin/thick however you want it. arrange nicely on a plate. Drizzle some of the sauce over the meat and some of the reserved chunky stuff. Put rest of sauce in a gravy boat.

    Serve with a good autumnal veg like brussels sprouts (I have great recipes for those),roasted. chipotle spicy sweet potato ‘fries’ or whatever you feel like.

    Tutti a Tavola!
    (this has not been checked for spelling errors cos I”m lazy that way)

  40. I don’t know how fall-y banana bread is, but I keep making this recipe here: http://allrecipes.com/Recipe/Whole-Wheat-Banana-Nut-Bread/Detail.aspx, and it is GOOD. The whole wheat flour, which could be scary, makes it even tastier. Just be sure to use butter instead of oil, and add cinnamon if you want. And streusel topping never hurt anybody.
    Also, Sundry’s squash soup (http://www.sundrybuzz.com/2006/10/14/creamy-squash-soup-recipe/)rocks (I am lazy and used the frozen already pureed stuff)
    And I am dying to make this from Smitten Kitchen, because how can it NOT be good? http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

  41. Seems like anything with chicken and potato is popular with the peeps and I’m no exception.

    Here’s the link to our new favorite (Moroccan Chicken Stew with Sweet Potatoes) that I posted the other day. Enjoy!
    http://www.happydash.com/blog/2007/10/12/fall-meal-planning/

  42. Ooooh, I’m doing the same thing. I plan to cook up a storm this fall. If I find anything good – though none if it will have meat – I’ll let you know.

  43. My favorite appetizer recipe is here:
    http://frettingthesmallstuff.typepad.com/my_weblog/2007/10/picky-picky-pic.html

    It doesn’t sound fancy but it’s really easy and delicious. I can’t wait to look through all these recipes! I have been thinking about collecting recipes of finger foods from the 1950’s. I guess I better start working on it!

  44. This uses the pumpkin Pecan Butter you can buy at Williams-Sonoma. These are the dessert squares they have as samples in store during the fall.

    > Muirhead Pecan Pumpkin Butter DESSERT SQUARES
    > 1 package yellow cake mix; set aside one
    > cup
    > ½ cup butter, melted
    > 3 eggs, large
    > 1 jar of Muirhead Pecan Pumpkin Butter
    > ½ cup milk
    > 1 tbsp flour
    > ¼ cup sugar
    > ¼ cup butter, softened
    > 1 tsp cinnamon
    >
    > Preheat oven to 350° F. Divide yellow cake mix,
    > placing all but one cup in a mixing bowl. Stir the
    > melted butter and one egg into the cake mix. Press
    > the
    > mixture into the bottom of a 9″ × 13″ pan. Mix the
    > jar
    > of Muirhead Pecan Pumpkin Butter with two eggs and
    > milk. Pour this result over the cake mix. Stir the
    > reserved cup of cake mix with the flour, sugar,
    > softened butter, and cinnamon. Mix together until
    > crumbly. Sprinkle over top of the pumpkin layer.
    > Bake
    > for 35 to 40 minutes or until golden brown. Cut
    > into
    > “2 squares. Serves 24.

  45. Another one from Simply Recipes. I made this a couple weeks ago…so so good. My only downfall was not having a meat thermometer. I took it out too early and had to put it back in. oops. It came out great though!

    http://www.elise.com/recipes/archives/006110apple_cranberry_stuffed_pork_roast.php

  46. Okay.

    A recipe I made up, but that my husband is CRAZY for: a sort of mediterranean stuffed pork chop.

    I use the thin breakfast chops. I use sundried tomatoes, feta cheese, calamata olives, artichoke hearts, and balsamic vinegar (since I made it up, its all about what tastes good to you personally). I mix it all in my Bullet (any food processor will do), smear it on the chops, fold them in half, use a toothpick to make it stay together, and then bake. I drizzle some balsamic over the top and its good to go. I like to make it with couscous and fresh green beans. I use store bought couscous and I saute the beans in butter or olive oil and lemon juice.

    Another husbandly favorite is shrimp scampi. Melt butter, saute about 2 cloves of garlic, add red pepper flakes, and celery salt, cook the shrimp for just a few minutes, and you are good to go. Works well with garlic cheddar potatoes or roasted red potatoes with sea salt and rosemary.

    Other supereasy favorites are broiled tilapia parmesan (takes about 15 minutes), chicken carbonera pasta, and enchiladas verdes, but I don’t think you want an entire book. :P

  47. I am so excited that you are doing this. And the household cleaners. Oh man. This is too much for my poor domestic heart.

    Anyway, here is a GREAT no-cook sauce for a great pasta. Easy if you have kids and don’t have time to cook. Make the sauce during their nap and then all you have to do is boil the pasta and toss. Yippee! It’s from a really good vegetarian Italian cookbook.

    Spaghettini al limone con le olive
    Thin spaghetti with uncooked lemon and black olive
    sauce
    For 4-6 people

    The sauce is uncooked and takes just minutes to make.
    A word of caution, however: use only high quality
    extra-virgin olive oil. A bland olive oil will not
    give the sauce sufficient flavor; it will only make the
    spaghetti seem oily.

    Zest of 1 lemon
    1/3 cup freshly squeezed lemon juice
    1/2 cup plus 2 tablespoons extra-virgin olive oil
    3 large cloves garlic (I crush them or use the pre-chopped garlic from trader joes in the bottle)
    1/2 cup sharply flavored black olives, such as gaeta,
    niçoise or kalamata olives, pitted and sliced (i use
    kalamata)
    2 tablespoons chopped fresh thyme or 1 1/2 teaspoons
    dried
    thyme
    1 teaspoon plus 2 tablespoons salt
    Plenty of freshly milled white or black pepper
    6 quarts water
    1 pound spaghettini (thin spaghetti) or capellini

    To remove the zest from the lemon, grate the lemon on
    The small holes of a standard box grater, being sure not to
    include the bitter white layer just below the oily
    yellow citrus skin. Use a pastry brush to dislodge the zest
    that clings to the holes of the grater. Alternatively, use
    a citrus zester, which can be found in most kitchen
    specialty shops. (I use a microplane grater which I LOVE)

    In a warmed serving bowl large enough to accommodate the pasta later, combine the lemon zest, lemond juice, olive
    oil, garlic cloves, olives, thyme, the 1 teaspoon of salt
    and pepper to taste. Press on the garlic with the back
    of a wooden spoon to release its juices, and remove it
    just before you add the cooked pasta to the sauce. (Again, I
    didn’t do this, because I use the chopped garlic and I
    leave it in there.)

    To cook the pasta, bring the water to a rolling boil in a large pot. Add the pasta and the 2 tablespoons salt to
    it. Stir frequently to prevent the pasta from sticking
    together and continue to cook over high heat. Capellini will cook in approximately 3 minutes and spaghettini in about 5 minutes. Taste the pasta to determine its doneness; it should be al dente. do not overcook the pasta. If in doubt as to its doneness, drain it
    immediately, as the pasta continues to cook while it is
    hot. Take care not to overdrain; the pasta should be
    piping hot and still dripping when it is transferred to
    the serving bowl. Reserve some of the pasta cooking water.
    toss the hot pasta with the cold sauce. Capellini have
    a tendency, because of their fineness, to absorb moisture
    rapidly, and so it is often necessary to return some of
    the pasta cooking water to the sauce to prevent it from
    clumping; the additional water will help to distribute
    the sauce easily through the strands. Serve piping hot.

  48. Oooh! This is fantastic! I’ll send you a bunch more by email – but Rob’s absolute favorite fall food (so much so that he eats it year round) is Shepherd’s Pie. I don’t have the recipe with me, but I’ve gotten so I just wing it anyway. Warning: time-intensive.

    Ground beef
    Potatoes – any kind will do, but I think the yukon golds make the best mashed taters ever
    Butter
    Milk or Cream or Half & Half (I think Half & Half is best)
    Onion
    Corn (I use frozen kernels to make it easier)
    Sage
    Salt
    Pepper
    Paprika
    Nutmeg
    Cornstarch & beef broth – OR take the easy way and buy brown beef gravy in a jar.
    Oven: preheat to 350 or 375 or whatever. This isn’t precise.

    (1) Peel the potatoes. Cut them up into manageable cubes for quicker boiling. Put in a large pot filled with water; turn the heat on high. Yep, you don’t even have to get the water boiling first.
    (2) While potatoes are boiling, chop up your onion. We like onion a lot in my house, and we REALLY like vidalia onions, so I usually do one giant onion. You’re supposed to saute the onion in some butter or olive oil and paprika, but I like my onions to be crunchy, so I skip this step.
    (3) Sprinkle the ground beef with salt, pepper, sage, and paprika, and brown it in a large skillet or saute pan. Add the onion whenever you want, depending on how tender or crunchy you want it.
    (4) While the beef is cooking, put a pot of water on the stove to boil (for cooking the corn).
    (5) When the beef is done, line a colander with a couple paper towels and drain the fat from the beef, then put the beef back in the skillet.
    (6) Now, make a gravy. You can take the easy way and just dump a jar of gravy into it and stir it up. OR, you can mix a couple tablespoons of cornstarch into a cup of hot water, then pour that over the beef. I try this a lot and it always takes forever to thicken up and I get nervous that I’ve ruined the whole damn thing because of the stupid gravy. More recently, I used the jar kind. I like the homemade stuff better, but Rob likes the stuff in the jar better. Turn off the heat and set the meat aside.
    (7) At this point, your potatoes are probably nice and soft. Drain the water from them and mash them (I use my KitchenAid mixer for this part) with butter and whatever milk product you’ve decided to use. Add salt & pepper to taste, as well as the secret ingredient: nutmeg! It sounds random but the mashed potatoes will be damn delicious.
    (8) Oh, at some point you should probably add the corn to the boiling water from step 4; after a few minutes, drain the corn.
    (9)See what a pain in the ass this is? I usually drink heavily when I make this. It is delicious, though. And so is the wine.
    (10) Note absence of peas and carrots and whatever other veggies are supposed to go in Shepherd’s Pie. That’s because neither Rob nor I like those. Too healthy. Yuck.
    (11) Anyway. In whatever casserole dish you please (size depends on how much of this nonsense you are cooking), layer the ingredients as follows: beef, corn, taters. Some people put a thin layer of potatoes at the very bottom (below the beef), but others (such as myself) find that crossing the line from “pain in the ass” to “pain in an ass the size of Canada”.
    (12) Dot the top of the potatoes with more butter, because, really, at this point, do we give a shit about calories and fat grams anymore? No way jose.
    (13) bake at whatever temp you please for somewhere between 45 and 60 minutes. Probably 45.

    This is the worst recipe write-up I have ever done. But the recipe itself is yummalicious, I promise.

  49. I made a similar request to my friends and family just last week!

    Here’s where you can find my Rustic Mediterranean Chicken w/ Roasted Brussel Sprouts:
    ttp://twintalesfromthetrenches.blogspot.com/2007/10/rustic-mediterranean-chicken.html

    I love roasting vegetables in the fall. Makes the whole house smell good and is a great cooking technique for fall vegetables.

    Also, here’s a couple of recipes that my brother sent to me. One is a delicious way to enjoy cauliflower and the other is a nice, warm appetizer.
    http://twintalesfromthetrenches.blogspot.com/2007/10/cauliflower-au-gratin-and-so-much-more.html

    Enjoy and thanks for the recipes!!

    Kelsi