ParentDish Size Six: Best fall recipes

I have two favorites. My first is "Harvest Beef Stew", from Betty Crocker: http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35545 . Sooo yummy.

My second is awesome for two reasons. First, it's a yummy change from hot chocolate on a cold day when we're outside working all day. Second, it makes the house smell like Heaven!!

Hot Apple Cider:

Fill a crock pot almost to the top with apple CIDER (not juice - too much sugar, since the recipe calls for sugar).

Add 3/4 c. brown sugar for every gallon of cider you use. (you can use less - this isn't a set-in-stone recipe)

In a pouch of cheesecloth (I've also used tea-balls with smaller batches), put some cinnamon sticks, whole allspice, whole cloves and nutmeg (all of these vary according to your taste - I often leave out the cloves). Tie up the cheesecloth and float it in the Cider.

Bring Cider to a simmer, and let it just go for the day. Keep it covered at first, then uncover. You can float slices of orange decorated with cloves stuck in them for decoration.

Once Cider is hot, serve at will. As it goes down, refill ingredients as needed.

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http://carrisablog.com/lovebites/2006/10/23/chicken-corn-chowder/

That is the link to my food blog where you will find the best soup ever. Or chowder. I call it soup, but it's really called Chicken Corn Chowder. It's amazing. And you can substitute some of the full fat items for low fat or fat free.

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Tomato-Corn Chowder! Cut 3-4 slices of bacon into 1-inch pieces and saute in a big stockpot till done but not crispy. Drain off all but 1 Tbsp of the fat and add 2 medium onions, chopped, and saute till soft. Add 1 28-oz. can tomatoes and two peeled chopped potatoes. Bring to a boil, reduce heat, and simmer till potatoes are soft. Add 1 drained can of corn, or 2 c. frozen corn, and cook till heated through. Just before serving, stir in 1/2 c. heavy cream or 1 c. milk and stir over low heat till hot.

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m. stewarts everyday meals chicken tostadas. bake chicken breast in chicken broth at 350 for several hours, let cool. then shred and mix in green chile sauce and cilantro, cover and set in fridge to gather all its yummines. take your choice of tortillas and top with shredded jack place in oven to crisp and melt cheese. slice up more cilantro, avocado, shred your choice of lettuce and other toppings and put the tex mex wonder together. simple and DELISH!

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Well, aren't we all so domestic! This is a GREAT recipe from Elise at simply recipes. It's truly the only way I'll ever make tuna fish again. You can make it more cold-weather friendly by putting it under the broiler and serving it with soup:
http://www.elise.com/recipes/archives/000224tuna_salad_sandwich.php

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White Chicken Chili

3- 4 c. Cut up Chicken (white/dark/both -sometimes I just buy a rotisserie chicken!)
2 cans Chicken Broth (or if you poach the chicken you can use that broth).
1-2 Cloves Garlic, chopped
1 Onion, diced
1/2 T. Olive Oil
2 cans diced green chilies
1 can White Kidney Beans (Or Cannellini) drained and rinsed well.
1 can Garbanzo Beans
1 can White Shoepeg Corn (not just regular corn! This is so much better)
1/2 t. Dried Oregano
Salt and Pepper to Taste (careful if you use rotisserie chicken as it can be pretty salty)
Tortilla Chips
Shredded Cheddar Cheese
Sour Cream
Tabasco Sauce (if that's how you roll - like me!)

Heat olive oil in large pot/dutch oven. Lightly saute diced onion until it starts to turn clear and add garlic. Saute garlic for only one minute or so. Have all your other ingredients ready to dump into the pot! Add chicken broth, cooked chicken, beans, corn, green chilies and oregano. This can be a quick cook until heated or sometimes I'll just throw everything in the crock pot (and not saute the onions/garlic). Serve ladled over crushed tortilla chips and top with shredded cheese and a scoop of sour cream.

This is one of those recipes where sometimes I'll use only white kidney beans, or add the garbanzos. I'll also usually make a double batch and freeze some. I like it to be more chili like, so sometimes I will only use a single can of chicken broth. It also can be pretty low fat if you take it easy on the chips, cheese and sour cream or use baked chips and fat free sour cream.

Thanks for all the other recipes. They look great!

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I left this on Whoorl as well...it is my mother in law's (who lives in Georgia) sweet potato souffle

Sweet Potato Souffle

3 cups sweet potatoes, baked & Mashed
1 cup sugar
2 or 3 eggs
1 cup evaporated milk
1 stick margarine/butter
1 tsp vanilla

for topping:
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
1 stick margarine/butter, melted



Mix sweet potatoes, sugar, eggs, evaporated milk, margarine/butter and vanilla, and pour into buttered casserole. Mix pecans, flour, brown sugar and melted margarine/butter, and put on top of casserole mixture. Bake at 350 degrees for 30-35 minutes.

Note: When I make this I peel and boil the sweet potatoes and cut the margarine to 1/2 stick for each.

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Peanut Butter Vegetable Chicken Soup
by Jane Brody (Good Food Book)

8 cups chicken broth
2 cups diced cooked chicken
1 cup peeled and diced potatoes
1 cup diced carrots
1 cup diced zucchini (do not peel)
1 cup broccoli
1 cup tomatoes (fresh or canned) chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves minced garlic
1 cup smooth peanut butter
1 TB minced parsley
1/2 tsp pepper
Salt to taste

1. In a large stock pot, combine broth, chicken, potatoes and carrots. Bring the soup to a boil and cook it over medium heat until the vegetables are nearly tender -- about 10 minutes.
2. Add the zucchini, broccoli, tomatoes, celery, onion, green pepper and garlic. Simmer the soup for about 8 minutes.
3. Add the peanut butter, parsley, pepper and salt, stirring the soup until the peanut butter is fullly blended. Simmer the soup for 3 minutes longer.
4. Let it rest for a couple of hours or overnight and then heat it up to serve.

This sounds like an odd combination for a soup, but believe me it is an unbelievably wonderful soup. I often leave out several of the vegetables if I don't have them on hand, and it is still terrific. Trust me on this one. I've yet to serve it to someone who didn't LOVE it.

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This is a great fall recipe...well, sort of recipe. I don't follow a set rule with this one, which makes it even more fun to make. It's great for entertaining, too.

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
-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 into the pan and into the oven.

Check after a while, by sticking a quick 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.

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 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)

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I JUST wrote an entry about by fall favorite, Chicken Mulligatawny, here: http://beanpaste.blogspot.com/2007/10/eat-it-all-and-all-mulligatawny.html

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Being a gluten-free vegetarian here are a few of my favorite recipes:

1) Halva - 2 cups Sesame seeds, 1 cup honey, 1 cup powdered milk - put in food processor until it forms a ball - spread it out on to a 9 x 9 pan. put in fridge for at least 45 minutes.

2) Bean loaf - 3 cups of a black beans (two of them drained one of them not), put in pot and simmer with whole cloves of garlic (3-4 big ones) until garlic is soft. meanwhile fry finely chopped onions until very very very very brown. Put beans into food processor until they are smooth. Put into pan with onions; lower heat slightly. Mix constantly (don't worry if the beans stick to the pan a little just use some force) until you can begin to sculpt the beans into a loaf - turn off heat. let the beans sit for a few minutes. Super yummy if served with homemade tortillas.

3) sweet potato latkes
3lbs sweet potatos
1/2 cup flour (rice flour if intolerant of wheat)
2-4 eggs; depends on how your latkes are sticking together.
salt and pepper

Grate the potatos. and then mix all the ingredients together.

put canola oil in a pan, make sure it is hot and then turn down the heat a little. put the potatos on the pan very thinly; and let them cook until they are lightly browned. and flip over. set them in the oven (pre heated to 200 degrees) to keep warm.

really yummy with sour cream and apple sauce.

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Gawd, stop it Sarah! You're going to cause me to gain weight and lose money on kiddie gear. Sheesh. I'm not reading your column anymore. (Okay, that's a lie ;)

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