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.)
sunny
October 16, 2007 at 12:22 pmI saw this on Yumsugar and it was too damn cute & kitschy to pass up:
Vampire Kiss Martini’s!
http://yumsugar.com/687990
Sadie
October 16, 2007 at 12:40 pmThis 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
Someone Being Me
October 16, 2007 at 2:01 pmWorld’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.
Moose
October 16, 2007 at 4:08 pmOh, 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.
Jessica
October 16, 2007 at 6:17 pmOkay, 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.
Super Sarah
October 17, 2007 at 3:37 amI 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.
Kim L
October 17, 2007 at 4:48 amarugula 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.
Christina
October 17, 2007 at 5:30 amOh 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!
Jora
October 17, 2007 at 6:41 amI 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.
Lin
October 17, 2007 at 6:55 amHey 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)
superblondgirl
October 17, 2007 at 7:13 amI 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/
Tonya
October 17, 2007 at 7:18 amSeems 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/
Heather B.
October 17, 2007 at 7:25 amOoooh, 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.
andrea_frets
October 17, 2007 at 7:36 amMy 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!
Danielle
October 17, 2007 at 8:11 amThis 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.