I love all the good fall produce on sale right now! post your favorite fall dishes here

Butternut Squash Apple Soup Recipe

Ingredients

* 1 yellow onion, chopped
* 1 rib of celery, chopped
* I carrot, chopped
* 1 Tbsp butter
* 1 butternut squash, peeled, seeds removed, chopped
* 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
* 3 cups chicken broth (or vegetable broth if vegetarian)
* Pinches of nutmeg, cinnamon, salt and pepper

Method

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

(personally I like to roast the squash separately for the nice flavor)

10/12/2009 8:31:07 PM

someone post a recipe for chocolate chip pumpkin bread. then someone else could make it. then someone could deliver it to me.
thanks

btw - that sounds freakin delicious ^

10/12/2009 8:43:25 PM

another reason why we should have a food forum!

10/12/2009 8:44:04 PM

well, it doesn't have to be a fall recipe, but i just made myself a sour cream apple pie, and i feel like sharing what i did. and yes, the sour cream is good...it turns light and fluffy!

topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
1 teaspoon cinnamon
however many pecan pieces as you like

blend together in bowl and chill


filling:
1 to 1.33 cup sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoon vanilla
2 eggs
3 tablespoons flour
3 to 5 apples, depending on size (i use granny smith or pink lady)

-whisk sour cream, sugar, salt, vanilla, eggs, and flour until smooth
-add apples (peeled, cored, sliced thin) and stir thoroughly
-spoon filling into pie shell (i haven't graduated to making my own crust, so i buy the pillsbury ones)
-crumble the topping evenly on top
-bake at 350°F for 1 hour to 1 hour & 15 minutes or until apples are tender.

[Edited on October 12, 2009 at 8:58 PM. Reason : ]

10/12/2009 8:55:17 PM

bttt ... more recipes needed!

I made the squash soup today and added a baked sweet potato in the puree ... FABULOUS!

a more delectable dish I have never tasted.

10/13/2009 7:35:37 PM

Mix 1lb of food with your face.

10/13/2009 7:38:15 PM

*add to my topics*

also i'll have to remember to get my gf to tell me the recipe she used for pumpkin ravioli. was delicious.

10/13/2009 7:44:53 PM

just got the recipe:
pumpkin ravioli was based on this: http://allrecipes.com/Recipe/Cheese-Ravioli-with-Pumpkin-Sage-Sauce-2/Detail.aspx

she followed the advice of one of the commenters, and this is the recipe that she actually followed (not the same as the main one in the link)

Quote :

" INGREDIENTS (Nutrition) * 1/2 cup dry white wine * 1/4 cup chopped shallots * 1 tablespoon chopped fresh sage * 1/2 cup chicken broth * 1/2 cup LIBBY'S® 100% Pure Pumpkin * 1/2 8 oz. container of cream * pinch of cinammon * pinch of ground ginger * 1/4 teaspon ground nutmeg * 2 (9 ounce) packages Refrigerated Four Cheese Ravioli * 2 tablespoons chopped green onion DIRECTIONS 1. Saute shallots then add wine and and sage and reduce by half. Add 1/2 cup of chicken broth and pumpkin. After a few minutes add cream, a pinch of cinnamon, a pinch of ground ginger, and 1/4 teaspoon of gound nutmeg. Cook, stirring occasionally, until heated through. 2. Prepare pasta according to package directions; drain, reserving cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper. "

Served it with a Roquefort Pear Salad from this site.

[Edited on October 13, 2009 at 8:34 PM. Reason : added recipe]

[Edited on October 13, 2009 at 8:35 PM. Reason : .]

10/13/2009 8:23:20 PM

i will post some good ones over my fall break when i go home and look at my mom's recipe box.

cobbler, turkey noodle soup, pumpkin bread, sourdough bread isn't EXACTLY fall but it reminds me of fall/winter cause that is what my mom gave to not close people for holiday presents (like the mailman) though i don't think she ever wrote down her starter it is especially good for cinnamon toast on christmas morning!

i bet i can find some other yummy ones too.

10/13/2009 8:47:09 PM

although I'm sure fresh pumpkin is better, canned pumpkin is like 68 cents and available year round!

10/14/2009 9:10:50 PM

Bourbon + my tummy

A match made in heaven

10/14/2009 9:13:57 PM

The pumpkin spice bread at Williams Sonoma

10/14/2009 9:39:42 PM

Bourbon and Coke
2 parts Coke
1 part Bourbon

Pour over ice and enjoy

10/14/2009 10:26:51 PM

my mother got on a sourdough bread kick one time--every week there was more, and i don't like bread...

10/14/2009 10:30:18 PM

Quick breads. You can add anything. Mix and stir!

I just made pumpkin bread a few days ago.

10/14/2009 11:04:10 PM

Salsa Soup
2 cans of medium salsa
1 can of chicken broth
8 ounces of water
16 ounces of mushrooms
2 vidalia onions
2 red peppers
2 yellow peppers
2 habanero peppers
1 lb of either lean ground turkey or lean ground chicken

10/15/2009 10:28:29 AM

Quote :

"Bourbon + ice + my tummy A match made in heaven"

There I fixed that for you.

Also,

Imperial Stout + my tummy!

10/15/2009 11:18:52 AM

+

10/15/2009 11:22:48 AM

http://thepioneerwoman.com/tasty-kitchen/?s=pumpkin&search_for=Recipes&page=1

http://allrecipes.com/Recipe/Orange-Vegetables-Soup/Detail.aspx

http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/pumpkin-pie-oatmeal/ <-- I plan to try this this week

[Edited on October 17, 2009 at 9:04 PM. Reason : qaesdr]

10/17/2009 9:03:51 PM

Easy Persimmon Recipe
To make your pudding extra fancy, cut off the tops of the persimmons and hollow out the insides so that they become little cups. Fill the cups up with the warm pudding and place in the fridge to set.

Persimmon Tapioca Pudding

Serves 4-6.

Equipment:
Knife
Bowl
Spoon
Pan

Ingredients:

* 1 cup small tapioca pearls (can find in the Chinese food section of Heiwado, etc)
* 4 cups milk or coconut milk
* 2 large, ripe persimmons, the insides scooped out and chopped (or peeled and chopped if you're not making the cups)
* 4 tablespoons honey
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ginger paste
* 1/2 teaspoon cardamom
* pinch turmeric (for color) OPTIONAL


Preparation:

1. In a large pan, soak the tapioca pearls in the milk for about 40 minutes.
2. In a small saucepan, add the cut persimmon, cinnamon powder, ginger and 2 tablespoons honey, and place the pan over heat. Stir well, cover and cook on low till the fruit softens. Remove from heat and put aside.
3. Place the pan with the tapioca soaked in milk over heat along with 2 tablespoons honey and the cardamom. Bring everything to a boil, reduce the heat and simmer for about 5-7 minutes, stirring all the time.
4. Add 3/4 of the cooked persimmons along with the turmeric and continue to cook till the tapioca pearls are completely done and the mixture has thickened. Keep stirring frequently.
5. Spoon into bowls or persimmon cups. Top with the reserved cooked persimmons. Serve warm or chilled.

10/17/2009 9:11:18 PM