Fall Flavors!
We don’t know about you, but we are ready for fall comfort foods.
This week, we will help you create some fall-like flavors and smells in your kitchen.
Enjoy!
Cinnamon Fruit Oatmeal
Servings: 2
1 C. water
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/2 C. old-fashioned oats
1/2 C. blueberries
2 apples, chopped
2 T. walnuts, chopped
1 T. flax seeds, ground
1/4 C. raisins
In a saucepan, combine water with the vanilla and cinnamon. Bring to a boil over high heat. Reduce the heat to a simmer and stir in the oats.
When the mixture starts to simmer, add the blueberries. Remove from heat when berries are heated through.
Cover and let stand for 15 minutes until thick and creamy.
Mix in apples, nuts, flax seeds, and raisins.
Amish Cinnamon Bread
Batter
1/2 C. salted butter
1 C. sugar
1 lg. egg
1 C. buttermilk
2 C. all-purpose flour
1 tsp. baking soda
Cinnamon/sugar Mixture
1/3 C. sugar
1 tsp. cinnamon
Cream together butter, sugar, and egg. Add buttermilk, flour, and baking soda.
Mix in separate bowl, the cinnamon and sugar mixture.
Put 1/2 of batter (or a little less) into greased 9x5 loaf pan. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter.
Add remaining batter to pan.
Sprinkle with last of cinnamon topping. Swirl with a knife.
Bake at 350° for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
BLT Dip
Prep/Total Time: 10 min.
Servings: 6 cups
2 C. sour cream
2 C. mayonnaise
2 lbs. sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Additional crumbled cooked bacon and chopped green onions, optional
Assorted crackers or chips
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips.
Summer Vegetable Soup
1 sm. onion, quartered and thinly sliced
1 T. olive oil
4 C. reduced-sodium chicken or vegetable broth
1 C. sliced zucchini
1 can (15-1/2 oz.) navy beans, rinsed and drained
1/2 C. diced peeled red potato
1/2 C. cut fresh green beans (2-inch pieces)
1/2 C. chopped peeled tomato
1/4 tsp. pepper
1/8 tsp. ground turmeric
1/4 C. chopped celery leaves
2 T. tomato paste
In a large saucepan, sauté onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Beef and Noodles
Prep Time: 10 min.
Total Time: 2 hrs. 5 min.
Servings: 4-6
3 T. flour
1 tsp. seasoned salt, divided
1 tsp. ground black pepper, divided
1-1/2 lb. beef stew meat (or chuck roast), cut into 1” pieces
2 T. butter
1 T. olive oil
1 yellow onion, chopped
12 oz. sliced mushrooms
4 garlic cloves, chopped
1 qt. beef stock
2 T. Worcestershire sauce
4 sprigs of thyme
1 (12-oz.) bag frozen egg noodles, such as Reames brand
Sour cream and chopped parsley, for serving (optional)
In a large bowl, combine the flour and 1/2 tsp. each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated.
Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate.
Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 tsp. each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover, then reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering.
Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve immediately, topped with a dollop of sour cream and a sprinkle of parsley.
Homemade Chicken Burgers
Prep Time: 10 min.
Total Time: 20 min.
Servings: 6
2 lbs. ground chicken
3 T. sour cream
1/4 C. panko or regular breadcrumbs
1/4 C. chopped chives
1 garlic clove, chopped
2 tsp. kosher salt
1/2 tsp. ground black pepper
1 T. mustard
1 tsp. hot sauce, optional
1 T. vegetable oil
6 toasted hamburger buns
In a large bowl, combine the ground chicken, sour cream, breadcrumbs, chives, garlic, salt, black pepper, mustard, and hot sauce (if using). Mix gently to combine well. Divide the mixture into 6 even portions (about 6 ounces each). Pat together into a ball, then press into a patty, about 3/4-inch thick. Place the patties on small squares of parchment or waxed paper to make it easier for transferring to the grill.
On the stove-top: Heat a large cast-iron skillet over medium-high heat. Add 1 T. vegetable oil and swirl to coat the pan. Remove the patties from the wax paper, place in the skillet, and let cook for 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 165˚, about 5 more minutes.
Alternatively, grill the burgers: Preheat the grill over medium-high heat (400 to 425˚F) and oil the grill grates. Remove the patties from the wax paper and place on the grill over direct heat. Cook, with the grill covered, until the internal temperature of the burger reaches 165˚F, about 4 to 5 minutes per side.
Serve immediately on toasted buns with your favorite toppings!
Sweet Potato-Beet Hash
Level: Easy
Total: 55 min.
Prep: 10 min.
Cook: 45 min.
Servings: 4
1 lg. sweet potato, peeled and cut into 1/4-inch dice
1 lg. fresh beet, peeled and cut into 1/4-inch dice
1 T. olive oil
Kosher salt and freshly ground pepper
1 slice bacon, cut into lardons
1 sm. onion, diced
Preheat the oven to 400°F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.
Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt, and continue to cook until the onions start to caramelize and turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and stir to combine cooking another 5 minutes. Taste and adjust the seasoning, if necessary and serve immediately.
Apple Cinnamon Cheesecake
Prep Time: 25 min.
Cook Time: 1 hr. 40 min.
Total Time: 2 hr. 5 min.
Servings: 14-16 Slices
Crust:
1-1/2 C. vanilla wafer crumbs
4 T. brown sugar
1 tsp. ground cinnamon
5 T. butter
Cheesecake Filling:
24 oz. cream cheese, softened
1 C. sugar
3 T. all-purpose flour
4 eggs
1 C. sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
Apple Cheesecake Filling:
2 lg. apples, peeled & chopped
4 T. light brown sugar
1 tsp. ground cinnamon
Pinch ground nutmeg
Cinnamon Cheesecake Filling:
1/2 C. brown sugar, lightly packed
1 T. ground cinnamon
3 T. flour
3 T. butter, melted
Apple Garnish for Top of Cheesecake:
1 lg. apple, peeled & chopped
2 T. light brown sugar
1/2 tsp. ground cinnamon
Pinch ground nutmeg
Sprinkle of lemon juice
1 T. butter
Crust: Heat oven to 325°F. In a small bowl, combine crust ingredients and mix well. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake crust for 10 minutes then remove and set aside. Cover the outsides of the pan with aluminum foil and set aside. Reduce oven to 300°F.
Cheesecake Filling: In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream, vanilla extract and cinnamon. Beat on low speed until well combined. Set aside.
Apple Cheesecake Filling: In another medium sized bowl, toss together apples, brown sugar, cinnamon and nutmeg until apples are coated. Set aside.
Cinnamon Cheesecake Filling: In another medium bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until combined.
Add about 1/3 of the apples to the bottom of the crust. Break apart cinnamon mixture and sprinkle pieces over the apples, about 1/3 of the cinnamon mixture. Spread about 1/2 of the cheesecake filling over the cinnamon mixture. Add another 1/3 of the apples and cinnamon mixture to the top of the cheesecake filling. Spread remaining cheesecake filling over cinnamon and apples. Sprinkle remaining apples and cinnamon mixture over top of cheesecake.
Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 30 minutes. Turn off heat and leave cheesecake in oven with door closed for 30 minutes. Crack oven door and leave the cheesecake in the oven for about 20 minutes. Remove cheesecake from oven and chill until completely cool and firm.
Apple Garnish: Add chopped apples, brown sugar, cinnamon, nutmeg, lemon juice and butter to a pan. Stir together until apples are well coated. Cook apples on medium heat until at desired tenderness, about 10 minutes. Remove cheesecake from springform pan and place on serving plate. Add apples to the top of the cheesecake and drizzle remaining sauce from pan over cheesecake. Refrigerate until ready to serve.
Quote of the Week:
“It’s a rare person who wants to hear what he doesn’t want to hear.”
~ Dick Cavett
