Fall is finally here. The cooler weather, grey skies, the leaves are starting to change. It’s time to break out the hoodies and the comfy sweatpants/leggings… AND it’s also time to bring on the delicious comforting foods. Potato soup, Beef Stews, Chili, etc. Put on your apron and take a crack at the wonderful recipes.
Below I have listed only the ingredients needed to make these recipes.
Click on the picture, title, or link for the full instructions.
Cheesy Potato Soup.
Ingredients:
6 medium potatoes, peeled and chopped (6 cups)
2 1/2 cups water
1/2 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/4 teaspoon ground black pepper
1 1/2 cups shredded American cheese (6 ounces)
1 12 – ounce can (1-1/2 cups) evaporated milk
Cooked, crumbled bacon (optional)
Sliced green onions (optional)
Autumn Beef Stew.
Ingredients:
1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
2 pounds boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch chunks
2 strips bacon, cut crosswise into 1/4-inch strips
Canola oil
2 medium onions, cut into 1/2-inch wedges
4 cloves garlic, peeled and smashed
2 tablespoons tomato paste
5 cups reuduced-sodium chicken broth
2 cups less-sodium beef broth
1 1/2 cups dry red wine
3 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon smoked paprika
1 pound potatoes, cut into 2-inch chunks
1 pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
4 carrots, cut into 1-inch chunks
2 stalks celery, sliced into 1/2-inch thick
1/4 cup chopped fresh Italian parsley
Wine-Marinated Pot Roast.
Ingredients:
1 3 – 3 1/2 – pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
1 750 – milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
1/2 teaspoon kosher, sea salt or regular salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil or vegetable oil
1 10 1/2 – ounce can condensed beef broth
1/4 cup no salt added tomato paste
1 tablespoon Dijon-style mustard
1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
3 cloves garlic, chopped
2 bay leaves
1 large onion, cut into thin wedges
4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
2 cups whole fresh cremini mushrooms
2 stalks celery, bias-sliced into 1-inch pieces
Hot cooked noodles (optional)
2 tablespoons snipped Italian (flat-leaf) parsley
Baguette-style French bread, cut into 1-1/2-inch slices (optional)
Slow-Cooker Brat and Sauerkraut Soup.
Ingredients:
1 pound uncooked bratwurst, cut into 1/2-inch-thick slices
1 pound tiny new red potatoes, cut into quarters
2 small onions, cut into 1/4-inch wedges or coarsely chopped
1 cup sliced celery
2 cloves garlic, minced
3 bay leaves
1 14 1/2 – ounce can Bavarian-style sauerkraut
2 14 1/2 – ounce cans lower-sodium beef broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1 teaspoon paprika
1 teaspoon fennel seeds, crushed
1/2 teaspoon caraway seeds
Sour cream (optional)
Pasta with Chard and Basil.
Ingredients:
8 ounces cavatappi (corkscrew pasta) or other pasta
3 tablespoons olive oil
1 bunch (12 ounces) Swiss chard, stems chopped and leaves sliced
2 cloves garlic, minced
3/4 teaspoon salt
2 tablespoons tomato paste
3 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar
Freshly ground black pepper
1/2 cup finely shredded Parmesan cheese
Pan-Roasted Beef Tenderloin with Mushrooms.
Ingredients:
1 2 – pound beef tenderloin, trimmed and tied
Kosher salt
Cracked black pepper
1 teaspoon canola or corn oil
2 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 pound cremini mushrooms (or mixed cremini and shiitake), trimmed and sliced 1/4-inch thick
1/3 cup finely chopped shallots
3 large garlic cloves, minced
1/3 cup dry sherry
1 1/2 teaspoons finely chopped fresh thyme
Harvest Chipotle Chili.
Ingredients:
3 medium orange sweet peppers, halved and seeded
2 canned chipotle peppers in adobo sauce
2 cloves garlic
1 1/2 pounds ground pork, ground beef or uncooked ground turkey or chicken
1 large onion, chopped (1 cup)
1 pound sweet potato, peeled and cut into 1-inch pieces
1 15 – ounce can reduced-sodium pinto beans, rinsed and drained
1 14 1/2 – ounce can hominy or one 15.5-ounce can butter beans, rinsed and drained
1 14 1/2 – ounce can chunky chili-style tomatoes or stewed tomatoes, undrained
1 12 – ounce can beer or one 14.5-ounce can reduced-sodium chicken broth
1 14 1/2 – ounce can reduced-sodium chicken broth
2 medium Granny Smith or tart red apples, peeled, cored and coarsely chopped
1 teaspoon kosher salt
Spicy Chipotle Seasoned Nuts (recipe follows) (optional) or 1/2 cup coarsely chopped dry-roasted cashews
I hope these recipes make you as hungry as they made me while writing this. Let me know which recipe you are going to try!
Until next time!
Source: MidwestLiving.com
