Tuesday, October 6, 2009

get excited! it's the fall recipe swap...

so a friend made a post yesterday calling for everyone's fav fall recipes, and i think i need to follow suit and expand the pool of delishy options.

so, if you feel so inclined (and i hope you do) then post your fav recipes for cool weather food as a comment on my blog.

i know it's a pain to type a bunch of stuff into a little box, but think of the time you spend leaving the comment as service for the greater good. seriously, we'll all benefit from the recipe sharing!

i posted my favorite cool weather recipe from veg. times over on her blog...and here's my other new favorite from the flying biscuit cafe.

really and truly my fav fall meal is my grandmother's chicken and dumplings, (but that's a family secret and you just can't post those on the internet). we just ate this vegetable cobbler and it's warm, filling, and super cheap to make. basically this recipe is same as the FB, but i leave out the turnip and add more carrots. Also, you can use store-bought pie crust if you're in a rush.

For filling: 3 Tbs butter, divided
1 lg onion
2 stalks celery
1 1/2 lbs red potatoes cut in half
3 lg carrots, peeled and cut into 1/2" pieces
2 cups frozen peas
8 oz fresh shiitake mushrooms
1/4 cup chives
3/4 tsp cumin
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1 cup water
1 cup whipping cream
1 Tbs all purpose-flour
In a heavy stock pot, melt 2 Tbs butter over med. heat. Add onion and celery and saute until tender and golden. Add potatoes, carrots, mushrooms, chives and seasonings. Stir well. Add vegetable broth and water and bring to a strong simmer. cover and cook until everything is tender (15 minutes or so). Stir in cream and add peas.
Mix remaining butter and flour into a small bowl and blend. stir into stew and simmer until it thickens slightly. Ladle stew into ramekins or large corningware dish.

For Cobbler crust:
2 cups flour
1 Tbs double acting baking powder
1 tsp salt
6 Tbs chilled butter cut into 1/2" pieces
2 lg eggs
1/2 cup whole milk
preheat oven to 425 degrees. sift flour, baking powder, and salt into a bowl. add butter and rub it in with fingertips until mixture resembles a course meal. Add eggs and milk and stir until soft moint dough forms.
Turn dough out onto generously floured surface. knead gently just to combine. Place an equal amount on top of each of your containers with the vegetable mixture and press down. Bake until topping is golden (18-25 minutes).

sorry that both of my recipes i shared are sans-meat... but they're both delish, promise!


The Hasslers said...

Pasta e Fagioli.

It's a soupy pasta that is truly comfort food. This is also a meatless dish (strange for us). However, if you would like meet add pork or beef meatballs and it's great!

3 cloves of garlic, minced
2 Tbl extra virgin olive oil
1 carrot, peeled and finely chopped
1/2 medium yellow skinned onion, peeled and chopped
2 stalks of celery, from the heart, chopped
2 stems rosemary (I usually use dried and just eyeball it)
several sprigs of thyme, about 2 Tbl (I also usually use dried and eyeball it)
salt and pepper to taste
3 cans of chicken broth (15 ounce)
1 can of cannellini beans (15 ounces)
1 cup ditalini or penne noodles
grated/shredded Italian cheese (mozzarella and Parmesan is what I usually use)

Heat garlic in olive oil over medium heat in a deep pot. Add vegetables, rosemary, thyme, and a little salt and pepper. Cover and cook 5 minutes, stirring occasionally. Add broth and bring to boil. Add beans and noodles. Reduce heat to a simmer and cook 10 minutes, until noodles are al dente.

Serve with generous amount of cheese and bread.

Recipe adapted from Rachael Ray's 30 Minute Meals cookbook.

Here is a meatball version. http://www.rachaelrayshow.com/food/recipes/pasta-e-fagioli-sausage-dumplings/

Biz said...

thanks michelle!