Post by applecrisp1 on Oct 9, 2019 12:54:15 GMT -5
Or favorites anytime of the year.
I need to add some more variety before I get tired of my current favorite go to ..... some kind of grain, roasted veggies, maybe some beans, avocado perhaps, toss in some nuts etc, top with dressing, Just a big bowl of whatever in the mood for -- a great way to use up food too. Is that feta in the fridge.... in it goes. And.....
And then whole wheat pasta, roasted veggies and .... Yawn.
I haven't been eating much chicken --- that used to be my absolute go to. Boneless skinless chicken, a veggie and ....
I'm just not the mood for much cooking. I have been making some soups and freezing the leftovers. I LOVE just tossing a salad and heating up the soup for an easy dinner with very little cleanup.
Fall is a combination for me of vegetables from our garden that have to be harvested and either used or processed somehow to freeze for the winter so late summer meals and all the fall produce in the store. For me that has included of late cauliflower, butternut and spaghetti squash, eggplant, asparagus (it has 2 seasons....spring AND fall!), fennel/leeks, hearty greens, broccoli, parsnips, and cabbage to name a few. In fall my meals tend to be a bit heartier as well especially with the squashes. Things i have made recently:
-Chili with peppers from our garden -Roasted tomato soup with garden tomatoes. I often turn the basic recipe into a tomato veggie soup adding summer squash from our garden, carrots, tortellini etc.. -Posole-If we get our tomatillos to ripen before the first frost. Some years they do, some they don't -Cabbage rolls-this year I made a casserole, but usually I make either soup or a big pot of rolls to eat and freeze -Stuffed spaghetti squash-Already done a veggie lasagna variation and spinach-Artichoke-Chicken variation -Butternut squash-already made a lasagna using thinly sliced squash for the noodles and my favorite soup with caramelized veggies (leeks/fennel/parsnip/carrots/yukon golds/butternut squash) and mini turkey meatballs
In fall I also do a lot more baking and baked dishes like calzones, breads, bagels etc... One of our favorites is a giant turkey/chicken meatball calzone. When I make this I usually double the crust and make 2 giant calzones; then freeze one. One usually feeds 4-6.
I do love this time of year with all of the late summer and fall produce and the crisp chill to the air, pretty colors on the trees etc... But the freezer starts to bust at the seams! However in the dead of winter, I always appreciate having my larder full when the store veggies look sad and expensive and my inspiration is dwindling!
Post by erin elizabeth on Oct 10, 2019 7:25:04 GMT -5
Have you done much sheet pan cooking, Applecrisp? I haven't, but my mom loves the recipes she has tried. There are a number of cookbooks and recipes out there. Might be something to request from the library and spend some time on the couch perusing this fall
This pork chop recipe was good. And I know I cut it in half.
Skillet Pork Chops with Apples and Maple-Sage Butter (CC Oct/Nov 15) 4 tbsp unsalted butter, plus 1 tbsp 2 tbsp maple syrup 1 tbsp fresh sage (used ½ tsp thyme for half recipe) 4 (6-8oz) pork chops 2 Granny Smith, Gala, or Fuji apples, peeled, cored, cut into ½ inch wedges 1 red onion, halved and sliced 1 tbsp red wine vinegar Combine butter, 1 tbsp syrup, sage, ¼ tsp salt, ¼ tsp pepper. Season chops. Melt 1 tbsp butter in pan and cook until done. Remove. Pour off all but 1 tbsp fat. Add apples, onions, ¼ tsp salt. Cook, covered, until softened. Stir in vinegar and 1 tbsp syrup and cook, uncovered, until it starts to brown. Stir in any accumulated juices from chops. Dollop chops with butter and serve with saute.
I haven't made this in forever, but it was always a go-to when I was in grad school. But if you don't like cilantro, might not be for you. I think it is what makes it more than the sum of its parts.
Classic Black Beans 2 tbsp olive oil 1/2 c chopped onion 1/4 c chopped green pepper 2 cloves garlic, minced 1 15 oz can black beans 3/4 c water (or broth) 1 tsp oregano 1 tbsp cider vinegar chopped fresh cilantro Saute veggies in oil then add all but cilantro. Cook until desired consistency. Stir in cilantro and serve.
I know I've posted this before. It is one of the only ways I'll eat leftover fish--somehow, stirred all together and then microwaved (I know!) it doesn't get gross to me.
Asian Fish in a Packet (Moosewood Restaurant Cooks at Home) 2 5-6oz fish fillets (I use tilapia or catfish) 1 c. cooked rice (I use short-grain brown rice) 2 c. coarsely chopped bok choy (other greens can be used) 2 green onions, chopped 1 small can sliced water chestnuts, drained and rinsed 1 tsp. minced ginger 2 cloves garlic, crushed 2 tbsp. soy sauce 2 tsp. dark sesame oil hot sauce (essential!) Preheat oven to 450. Make 2 packets--take two 12x24 pieces of foil and fold in half so you have a doubled square of foil. Place 1/2 c rice, 1 c greens, green onions, water chestnuts, and fish in center. Splash on soy, sesame oil, and hot sauce. Grate ginger and garlic over fish. Fold up packet tightly. Bake 20 minutes on a cookie sheet or until fish flakes easily with a fork. Thicker filets may take longer. Packets can be made an hour or two ahead and refrigerated.
Post by applecrisp1 on Oct 16, 2019 17:29:09 GMT -5
Sorry for the late reply. Thanks Karen and Erin. As always your ideas sound great.
Karen -- It is awesome that you have all that great veggies from your fall garden. I haven't been to my farmers market in awhile -- I should go next week since that is always fun and I can get some different things to shake things up. Squash anyone. Oh, one of the vendors sells some great goat cheese. That might be just what i need. Ha.
Erin -- Thx for the reminder. I have a Sheet Pan Supper cookbook that I haven't use in awhile, other than making a favorite Eggplant Bean recipe (clearly I have no clue of the name) --- I made many recipes from the book and love a one pan dinner. . That pork recipe sounds great, thx for posting.
I think I'm just in a food funk. Don't feel like food shopping other than my super main staples like hummus, beans, yogurt, veggies.fruit etc. Many nights I just want a quick dinner with little cleanup. And I'm usually just cooking for myself so don't want to buy such and such ingredient for a recipe and have leftovers, or use an ingredient and then be stuck with a bottle of whatever minus 1 tablespoon. Blech..... Can I blame it on it getting cold out, the end of great summer fruit/veggies, and watching my food budget. It's a good thing I love tossing veggies, a grain, beans, and whatever and calling it dinner.
Freezing soup, chili etc is sooooooo helpful. So I have something on those nights I'm in no mood to cook. I think I need to make more soup.
Tonight I'm having leftover Pasta Con Ceci. Oh it sounds so much more interesting than oh, Pasta and Beans. Pure comfort food, beyond cheap, and all I need to do is make a salad. www.dinneralovestory.com/pasta-con-ceci/