Fall favorites

[boolady]

What are your favorite it's-getting-cooler-out autumn recipes? Let 'em rip!

I just made this, for the first time since last winter, on Sunday for FIL's birthday with mashed potatoes and roasted carrots and zucchini. Note-- I follow it as written in the cookbook, which does not include the thyme, but I'm sure it would be good:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stracotto-pot-roast-with-porcini-mushrooms-recipe/index.html

Our pumpkin bread stand-by:
http://www.myrecipes.com/recipe/chocolate-chip-pumpkin-bread-10000000833355/

As mentioned in another thread, we do these Roasted Winter Vegetables and then make soup from the leftovers:
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe2/index.html

Winter Minestrone:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe/index.html

Beef, Beer and Barley Stew, one of DH's favorites:
http://www.myrecipes.com/recipe/beef-beer-barley-stew-10000000388648/

Turkey Meatloaf:
http://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe/index.html


We also love g-mama's Chicken and Dumplings, and my mom's apple cake.

[brittone2]

Shepherd's pie topped with mashed delicata squash. I peel, cube, cook in water until squash is tender. I mash with cream cheese, salt, and garlic, then spread over the shep. pie and bake. It is way better IMO than mashed potatoes as a topping...the delicata squash elevates the whole thing tremendously, IMO. It is also less carby ;)

[mmsmom]

Yes, there is a stick of butter but it is at least 8 servings so not too bad. I use chicken & apple sausage and sometimes pre-cut butternut squash if I'm short on time. Also use whole wheat penne because I can't find whole wheat orecchiette. The toasted walnuts are the best part:

http://tastykitchen.com/recipes/main-courses/roasted-butternut-squash-sausage-and-orecchiette-pasta-in-a-brown-butter-sage-sauce/

[oneplustwo]

Shepherd's pie topped with mashed delicata squash. I peel, cube, cook in water until squash is tender. I mash with cream cheese, salt, and garlic, then spread over the shep. pie and bake. It is way better IMO than mashed potatoes as a topping...the delicata squash elevates the whole thing tremendously, IMO. It is also less carby ;)

Mmmm, this sounds delicious! I have 2 delicata from our CSA waiting to be used and I bet this would be a hit with the family. Thank you for sharing!

I've been making apple crisp a lot with all the apples we've picked. Two of my favorite recipes that I start making this time of year are celeriac bisque and a roasted root veggie dish; just made the bisque tonight and the roasted veggies yesterday.

Celeriac Bisque from Bon Appetit

1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme

1/4 cup whipping cream
Additional chopped fresh thyme




Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.


The recipe is described as velvety smooth, and it really is. The beauty is you don't need to worry about exact measurements and can make adjustments depending on what's on hand. I often don't have the shallots and just make it with some mix of onion, leek, and/or garlic. Or I'll add a little more potato if there's less celeriac than usual. It's yummy without the cream but it's soooo good with it.


The roasted root veggie dish is from Giada de Laurentiis. Another great recipe to make use of what you have on hand. I could (and do) eat it by the bowlful for a meal. I've made it with sweet potato and without, with various types of potatoes (not just red bliss), and varying amounts of each veggie. I always cut down on the dried herbs though:






1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 teaspoons freshly ground black pepper

Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

[sntm]

My son's favorite fall recipe ( I've already been asked twice to be sure I will make it before Halloween):

Dracula's revenge http://m.myrecipes.com/details/searchR.rbml?id=10000000222650.xml&bcat=search&cat=Search%20Result&fl=recipe/draculas-revenge-baked-penne-with-sausage-garlic-10000000222650/

I often add wilted spinach to increase the nutrition value but mmmm, tasty for a Cooking Light recipe!!!!

[Twoboos]

These all look amazing, I'm starving now! :ROTFLMAO:

I wish everyone in my fam would eat this stuff. Anything with squash is an automatic NO which kills me as I love it. <sigh>

[boolady]

Everything looks great! Thanks for posting!