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What's your favorite fall meal?
The writers at The Morning News (Link have shared their favorite fall recipes. Most are comfort food, but surprisingly healthy, full of the season's best ingredients.
My favorite fall recipe is one that my mom taught me to make: spaghetti with pork chops. In a deep pan, saute red pepper flakes, garlic, onion and olive oil (you can also add a pat of margarine if you like). Sear the chops 4-5 min on each side, sprinkling liberally with salt and pepper. Add in a few sprigs of fresh rosemary. Turn down the heat, add a can of stewed tomatoes or two fresh tomatoes chopped. Cover and simmer for 15-20 minutes.
While the chops are simmering, boil a pot of water and cook spaghetti to your liking. Drain. Place a serving of pasta on the plate and one chop on top. Be sure to scrape up the brown bits from the bottom of the pan...delicious comfort food on a cold night! You can accompany with a wedge of iceberg lettuce with italian dressing or just have the dish as-is.
I make chili a lot during the winter. It is so easy to make, and I can usually freeze the leftovers so I get a few meals out of it.
Brown 1/2 onion in some canola oil and ground beef (or turkey). I usually out in one two two pounds of beef.
Add in some chili powder - how much depends on how spicy you want it.
Then add in one can of red kidney beans and cook for five minutes. Finally, add in one can of tomato soup. Simmer on low until ready to serve.
I also top it with some grated cheddar cheese.
Pumpkin ... I gotta have it! I love that this season calls for an excuse to eat pumpkin. (-;
Fall is my favorite season, and so many of the things I love about it include the delicious smells that go along with it, like cinnamon almonds roasting in the oven. Mmmm! I am getting hungry just thinking about 'em.
One recipe I am looking to try soon is a vegan Pumpkin Cheese-Pie from Dreena Burton's Eat Drink and Be Vegan. I have not made it yet, but here it is:
*1 can (14 oz.) organic pumpkin pie mix
*1 container (8 oz.) soy cream cheese (like Tofutti brand)
*3 tbsp unrefined sugar
*2 tsp arrowroot powder
*1 tsp freshly squeezed lemon juice
*1/8 tsp sea salt
*1 prepared graham cracker pie crust (Try Wholly Wholesome brand)
*1-2 tbsp unrefined sugar for topping
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). In a food processor, combine pumpkin pie mix (scraping out everything from the can), cream cheese, 3 tbsp sugar, arrowroot powder, lemon juice and salt. Puree until very smooth, scraping down the sides of the bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Sprinkle with 1-2 tbsp sugar. Bake for 15 minutes, then reduce heat to 350 degrees Fahrenheit and continue to bake for 35 - 37 minutes until the pie is set (the center may be soft, but it will set further as it cools). Let cool before serving.
That sounds delicious. Can't wait to try it!
Gosh...I just love being in that time of year that calls for warm, hearty meals to share with friends. It doesn't matter really what we have on the table, but it just feels nice to linger over a long dinner, bottles of wine, warm candlelight. Eating is sometimes so much more about the activity and comraderie than the food itself (although a great meal always enhances the night.)
I do love an old-fashioned pot roast. Reminds me of Sunday suppers with the family.