Breakfast: Pumpkin Belgian Waffles, Sweet Potato and Caramelized Onion Omelet, Homemade Apple Cider
Pumpkin Belgian Waffles
Ingredients:
Directions:
1. Preheat waffle iron. Combine flour, baking powder, baking soda, spices and salt in a large bowl. In a separate bowl, whisk together eggs, brown sugar, pumpkin, milk and butter.
3. Gradually fold wet mixture into dry mixture until combined. Cook batter according to directions on waffle iron.
Note: Top waffles with raisins, cranberries and pumpkin seeds. Serve with sour cream and honey. For a change, use batter to make pumpkin pancakes.
Ingredients:
- 1-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 dash of salt
- 2 eggs
- 1/4 cup packed brown sugar
- 1 cup pumpkin puree
- 1-2/3 cups milk
- 1/4 cup (1/2 stick) butter, melted
Directions:
1. Preheat waffle iron. Combine flour, baking powder, baking soda, spices and salt in a large bowl. In a separate bowl, whisk together eggs, brown sugar, pumpkin, milk and butter.
3. Gradually fold wet mixture into dry mixture until combined. Cook batter according to directions on waffle iron.
Note: Top waffles with raisins, cranberries and pumpkin seeds. Serve with sour cream and honey. For a change, use batter to make pumpkin pancakes.
Sweet Potato and Caramelized Onion Omellete
Ingredients:
Directions:
1. Heat 1 tablespoon butter in a large skillet and cook potatoes and onions, stirring occasionally, for about 5 minutes. Mix in honey or syrup and cook until thick and all vegetables are coated. Remove vegetables and set aside.
2. Whisk eggs, cream, tarragon, and salt and pepper in a medium-sized bowl. Heat 1 tablespoon of butter in skillet and pour in just half of the egg mixture. Cook until the bottom is just set.
3. Spoon vegetable mixture over one half of the egg mixture and top with half the cheese. Fold other half of egg over the vegetables and cheese and cook for 1 to 2 minutes or until egg mixture is no longer runny.
4. Slide omelet onto a plate and keep warm. Wipe out the skillet and repeat with remaining butter, egg, vegetables and cheese. Cut each omelet in half to make four servings.
Ingredients:
- 3 tablespoons unsalted butter
- 3/4 cup diced sweet potatoes
- 3/4 cup sliced onion
- 1-1/2 tablespoons honey or maple syrup
- 8 eggs
- 1/3 cup heavy cream
- 2 teaspoons fresh chopped tarragon
- Salt and black pepper to taste
- 1 cup grated sharp cheddar cheese
Directions:
1. Heat 1 tablespoon butter in a large skillet and cook potatoes and onions, stirring occasionally, for about 5 minutes. Mix in honey or syrup and cook until thick and all vegetables are coated. Remove vegetables and set aside.
2. Whisk eggs, cream, tarragon, and salt and pepper in a medium-sized bowl. Heat 1 tablespoon of butter in skillet and pour in just half of the egg mixture. Cook until the bottom is just set.
3. Spoon vegetable mixture over one half of the egg mixture and top with half the cheese. Fold other half of egg over the vegetables and cheese and cook for 1 to 2 minutes or until egg mixture is no longer runny.
4. Slide omelet onto a plate and keep warm. Wipe out the skillet and repeat with remaining butter, egg, vegetables and cheese. Cut each omelet in half to make four servings.
Homemade Apple Cider
Ingredients:
Directions:
1. Combine apples, sugar and enough water to cover them in a large pot. Tie cinnamon and allspice in a double layer of cheesecloth and add to pot.
2. Boil water over high heat for about an hour, stirring occasionally. Then lower heat, place lid on pot and let simmer for 2 hours. Remove pot from heat and let cool.
3. Take cheesecloth out of pot and mash apples with a fork or potato masher. Pour mixture into a bowl through a strainer lined with cheesecloth. Wrap solids in cheesecloth and squeeze out excess juice. Discard solids.
Note: Cider can be enjoyed chilled or warm. To warm, reheat in a microwave or on the stovetop. Serve with whipped topping, a dash of cinnamon and squeeze of caramel sauce. Cider can be stored for up to a week in the refrigerator or frozen for up to 3 months.
Ingredients:
- 6 to 8 Gala apples, quartered
- 1/4 to 1/2 cup granulated sugar
- 3 cinnamon sticks
- 2 to 3 tablespoons allspice berries
Directions:
1. Combine apples, sugar and enough water to cover them in a large pot. Tie cinnamon and allspice in a double layer of cheesecloth and add to pot.
2. Boil water over high heat for about an hour, stirring occasionally. Then lower heat, place lid on pot and let simmer for 2 hours. Remove pot from heat and let cool.
3. Take cheesecloth out of pot and mash apples with a fork or potato masher. Pour mixture into a bowl through a strainer lined with cheesecloth. Wrap solids in cheesecloth and squeeze out excess juice. Discard solids.
Note: Cider can be enjoyed chilled or warm. To warm, reheat in a microwave or on the stovetop. Serve with whipped topping, a dash of cinnamon and squeeze of caramel sauce. Cider can be stored for up to a week in the refrigerator or frozen for up to 3 months.
Lunch: Autumn Vegetable Soup, Brown Rice Salad with Apples and Cheddar, Portobello Mushrooms with Creamy Spinach-Artichoke Filling
Autumn Vegetable Soup
Ingredients:
Directions:
1. Heat the oil in a large soup pot over medium-high heat.
2. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme.
3. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.
4. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
5. Discard the thyme springs before serving. Season to taste with more salt and cayenne.
Ingredients:
- 2 Tbs. olive oil
- 3 medium carrots, cut into medium dice
- 1 large yellow onion, cut into medium dice
- 2 medium cloves garlic, minced
- 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
- 1/4 tsp. ground allspice
- Pinch cayenne pepper; more to taste
- Kosher salt
- 1 quart lower-salt chicken broth
- 1 14.5-oz. can no-salt-added diced tomatoes
- 4 sprigs fresh thyme
- 2 cups lightly packed, coarsely chopped kale
- 1 cup lower-salt canned chickpeas
Directions:
1. Heat the oil in a large soup pot over medium-high heat.
2. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme.
3. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.
4. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
5. Discard the thyme springs before serving. Season to taste with more salt and cayenne.
Brown Rice Salad with Apples and Cheddar
Ingredients:
Directions:
1. Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.
2. Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.
3. Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.
4. Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.
Ingredients:
- 2-1/2 cups brown rice
- Kosher salt
- 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
- 1/3 cup cider vinegar
- Freshly ground black pepper
- 1 cup diced apples (1/2-inch dice)
- 1 cup halved seedless grapes
- 1 cup sliced celery (1/4-inch-thick slices)
- 1 cup cooked brown lentils
- 1 cup diced Cheddar
- 3/4 cup chopped toasted almonds
- 1/4 cup chopped fresh flat-leaf parsley
Directions:
1. Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.
2. Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.
3. Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.
4. Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.
Portobello Mushrooms with Creamy Spinach-Artichoke Filling
Ingredients:
Directions:
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes.
3. Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 Tbs. oil, and 1 tsp. thyme with the breadcrumbs and cheese.
4. Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.
Ingredients:
- 3 Tbs. olive oil
- 3 medium cloves garlic, minced (1 Tbs.)
- 4 medium portabello mushrooms, stemmed, gills removed
- Kosher salt
- Freshly ground black pepper
- 4 oz. cream cheese, softened
- 3 Tbs. mayonnaise
- 1-1/2 tsp. fresh thyme
- 9 to 10 oz. frozen chopped spinach, thawed and squeezed dry
- 9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped
- 1/2 cup fresh breadcrumbs or panko
- 1/3 cup finely grated Parmigiano-Reggiano
Directions:
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes.
3. Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 Tbs. oil, and 1 tsp. thyme with the breadcrumbs and cheese.
4. Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.
Dinner: French Onion Soup, Quick Roast Chicken with Root Vegetables, Caramel Pecan Bars
French Onion Soup
Ingredients:
Directions:
1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2. Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Ingredients:
- 6 large red or yellow onions, peeled and thinly sliced.
- Olive oil
- 1/4 teaspoon of sugar
- 2 cloves garlic, minced
- 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup of dry vermouth or dry white wine
- 1 bay leaf
- 1/4 teaspoon of dry thyme
- Salt and pepper
- 8 slices of toasted French bread
- 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Directions:
1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2. Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Quick Roast Chicken with Root Vegetables
Ingredients
Directions:
1. Preheat oven to 500°F.
2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.
3. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.
5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.
6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.
Ingredients
- 1 pound turnips, peeled and cut into 1/2-inch chunks
- 1 pound baby potatoes, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 cup all-purpose flour
- 1 cup reduced-sodium chicken broth
- 2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
- 1 large shallot, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons red- or white-wine vinegar
Directions:
1. Preheat oven to 500°F.
2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.
3. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.
5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.
6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.
Caramel Pecan Bars
Ingredients:
Directions
1. Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened.
2. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.
3. Preheat the oven to 375 degrees. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.
4. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.
5. Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.
Ingredients:
- 2 1/4 cup(s) all-purpose flour
- 1/2 cup(s) sugar
- 3/4 teaspoon(s) salt
- 1 1/2 stick(s) cold unsalted butter, chilled and cut into cubes
- 1/4 cup(s) ice water
- 1 tablespoon(s) distilled white vinegar
- 1 1/2 stick(s) unsalted butter
- 1 1/4 cup(s) light brown sugar
- 1/2 cup(s) honey
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) curry powder, optional
- 1 cup(s) heavy cream
- 1 pound(s) pecan halves
Directions
1. Make the crust: In a food processor, pulse the flour with the sugar and salt. Add the cubed butter and process until the mixture resembles coarse meal. Sprinkle on the ice water and vinegar and process until the crumbs are evenly moistened.
2. Turn the crumbs out onto a sheet of wax paper and knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until slightly chilled, about 15 minutes.
3. Preheat the oven to 375 degrees. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. Roll out the dough between 2 sheets of wax paper to an 11- by-15-inch rectangle (1/4 inch thick). Trim the dough to a 9-by-13-inch rectangle and place it in the baking pan. Cut the remaining dough into 3/4-inch-wide strips and press them up the side of the pan to form a rim all around. Refrigerate the dough until firm, about 30 minutes.
4. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, until the dough is just set. Remove the parchment paper and weights and bake the crust for about 12 minutes longer, until lightly golden and set. Let cool.
5. Make the topping: In a large saucepan, combine the butter, brown sugar, honey and salt and cook over moderate heat, stirring, until foamy and slightly thickened, about 10 minutes. Add the curry powder (if using) and cream and cook, stirring occasionally, until a candy thermometer inserted in the caramel registers 240° (soft ball stage), about 10 minutes longer. Add the pecans and cook for 2 minutes longer. Pour the filling over the crust, spreading it evenly. Bake for about 15 minutes, until the crust is golden and the topping is bubbling. Let cool completely. Slide the parchment onto a cutting board. Cut into bars and serve.