#FallRecipes

[nsdkrecipes]

Winter Warmth: Hearty Beef Stew with Root Vegetables

[thecookingdiaries]

Cooking Is a SNAP: Fall-Inspired Recipes to Enjoy Now—and Later

There’s something about autumn that can nudge even the most reluctant home chefs into the kitchen.

Maybe it’s the warmth of the stove on a crisp October evening. Perhaps it’s the scent of cinnamon and apples reminiscent of a favorite holiday. Or it could simply be pragmatic: the desire to preserve the last of summer’s fresh produce into tasty food to enjoy throughout the fall and winter.

Turning the table on your mealtime routine No matter your personal motivations, there are all sorts of new opportunities to revamp what and how you eat this fall. You can create:

Hearty soups. From butternut squash to parsnips and potatoes, autumn delivers the best ingredients for whipping up a bowl of something warm. Quick casseroles. Do you have a baking sheet? Add your favorite protein, veggies, a few spices and voila—dinner is done in a jiffy, with only one pan to clean. Savory sauces. Simmer some fresh or canned tomatoes on the stove and ladle the results over some turkey meatballs, cooked pasta, or vegetarian chili. And more. Keeping your tastebuds engaged can be as simple as swapping out your regular standbys with something new. Reference MyPlate.gov to see what a healthy meal looks like, and use the U.S. Department of Agriculture’s (USDA) seasonal produce guide for ideas. With some advance planning, many of these options can yield extra servings that store well in the freezer for quick, healthy, already paid-for meals later on, too.

“One of the best things about fall cooking is that it both can be good for you and save you time and money in the kitchen,” said Brandy Bauer, former director of the National Council on Aging’s (NCOA) MIPPA Resource Center. “Doubling or tripling a recipe is an especially good strategy when you’re cooking for one—but of course it works for any household whose members appreciate the convenience of ready-made meals without the high sodium, high fats, and other nutritionally poor ingredients that often appear in store-bought ones.”

Freezing your leftovers: 5 steps to success While some foods simply don’t freeze well—lettuce, for instance, or boiled macaroni—many others do exceptionally well in the icebox and can last for months at a time. In fact, according to the USDA, you can safely store everything from cooked meats and poultry to raw, beaten eggs in the freezer if you know how to do it correctly.

Ready to try your hand at some new autumn recipes? Before you get started, know the steps to preserving their flavor and integrity for the next time you crave a homemade meal without the fuss.

Focus on the right ingredients

In addition to those salad greens and boiled pastas, avoid freezing any food with a high water content—such as summer melons, cucumbers, or eggplant, among others. Similarly stay away from creamy foods like yogurt and milk-based sauces, as they aren’t well suited for the freezer. While these things may not harm you, they will certainly disappoint you when they curdle or turn mushy once defrosted.

Baked pasta (like lasagna noodles), and cooked vegetables (like roasted eggplant) do keep well when frozen, though. That’s why it can be so rewarding to make big batches of braises, casseroles, and soups at this time of year.

Chill out

You may be tempted to immediately divide and freeze your pre-planned leftovers once they’re off the stove or out of the oven. But it’s a much better practice to bring them to room temperature before you do. Putting hot food directly into the freezer creates condensation, which can lead to freezer burn. Also, hot liquids—like soups—expand when they freeze, which can create an unpleasant mess if the containers you store them in burst.

Let everything cool off for a bit and you should be good to go. Just be sure not to leave any cooked foods out for too long. According to the USDA, perishable foods should go into the fridge or freezer within two hours (or one, if the ambient temperature is above 90 degrees Fahrenheit).

Plan your portions

What does a normal meal size look like for you? Is it a single square of lasagna with a slice of Italian bread? If so, divide your leftovers accordingly before placing them in the freezer. Planning right-sized portions from the start means you’ll waste less food (why defrost an entire casserole when you only need one piece?)—and reheating your meals will be quicker, too.

Choose your containers

No matter what or how much you’re saving, be sure to use freezer-safe packaging: sturdy zip-top bags, plastic containers with airtight lids, cling wrap, and tin foil all work well. And, while technically you can use glass jars, you may want to avoid doing so; when exposed to rapid changes in temperature—such as running a frozen jar of soup under hot water—glass can shatter and cause a major safety hazard.

If space is at a premium, you can even use freezer bags for things like chili and sauces. Leave space at the top, and the bags will flatten out once sealed; then you can stack them neatly.

Label, label, label

As long as you handle, prepare, and store them correctly, frozen leftovers won’t spoil. But they do have their own “best-by” date. According to the USDA, you can keep frozen food indefinitely as long as you continuously store it at or below zero degrees Fahrenheit—but its quality will be highest if you use it within a specific timeframe.

That’s why labeling your freezer containers with their contents and the date you prepared them is a good time investment.

And now: it’s time to get cooking!

"If you want to take recipes from a whole source and gather more information…"

[historium]

This savory apple grilled cheese is a perfect autumn comfort food. The combination of sharp cheddar cheese, caramelized onions, and thinly sliced apples makes for a delightful and seasonal sandwich that's both sweet and savory.

Ingredients: 2 slices of whole grain bread. 2 tablespoons unsalted butter. 1/2 cup sharp cheddar cheese, shredded. 1/2 cup apple slices thinly sliced. 1/4 cup caramelized onions. 1/4 teaspoon thyme leaves dried. Salt and pepper to taste.

Instructions: Spread butter on one side of each bread slice. Place one bread slice, buttered side down, in a preheated skillet over medium heat. Layer half of the shredded cheddar cheese on top of the bread in the skillet. Add a layer of thinly sliced apples on top of the cheese. Sprinkle caramelized onions evenly over the apples. Sprinkle thyme leaves, salt, and pepper on top of the onions. Layer the remaining cheddar cheese on top. Place the second bread slice, buttered side up, on top to create a sandwich. Cook until the bottom bread slice is golden brown and the cheese begins to melt, about 3-4 minutes. Carefully flip the sandwich and cook the other side until it's golden brown and the cheese is fully melted, another 3-4 minutes. Remove from heat, let it cool for a minute, then slice in half. Serve hot, and enjoy your savory apple grilled cheese!

Prep Time: 10 minutes

Cook Time: 8 minutes

International Conference on Electrical, Electronic and Systems Engineering

[yummyeats-blog]

Rich & Creamy Tomato Soup – The Ultimate Comfort Food

This rich and creamy tomato soup is your go-to comfort meal! Made with pantry staples, real tomatoes, and a splash of cream, it’s perfect for chilly nights. Ready in under 30 minutes, it’s an easy homemade soup that’s way better than store-bought. Pair it with grilled cheese for the ultimate cozy dinner!

[ariel-is-mabel]

This creamy pumpkin mac and cheese pasta combines the rich flavors of pumpkin with gooey melted cheese for a comforting and satisfying meal. Perfect for autumn or anytime you're craving a cozy dish!

Ingredients: 2 cups elbow macaroni. 1 cup pumpkin puree. 1 cup grated cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup milk. 2 tablespoons butter. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the elbow macaroni until it is al dente. Remove the water and set it aside. Melt the butter in a saucepan over medium-low heat. Put in the garlic powder and cook for one minute. Add the milk and pumpkin puree and mix them in well. Put in Parmesan and cheddar cheese that has been grated. Keep stirring the sauce and cheese until they are smooth. Add pepper and salt to taste. When the macaroni is done, add it to the saucepan and toss it around so that the pumpkin cheese sauce covers all of it. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

ivan bignami

[rawfruitsous]

This Pin was created by destineygrace on Pinterest. Spooky pizza. 👻🍕

[cookingwitsabah]

Best Seafood Chowder Recipe – Easy & Comforting

[ultimate-healing-blog]

CLICK TO READ FULL RECIPE -

[nsdkrecipes]

Jack-o'-Lantern Stuffed Peppers

[yummyeats-blog]

"Pumpkin Bread with Maple Brown Butter Glaze 🎃🍁

[hle24]

Fluffy Vegan Pumpkin Dinner Rolls

There’s something undeniably cozy about fall and winter baking, especially when it involves pumpkin! These Fluffy Vegan Pumpkin Dinner Rolls are warm, soft, and just the right amount of sweet, making them the perfect addition to your holiday table or any cool evening. With a rich golden color, delicate pumpkin flavor, and soft, melt-in-your-mouth texture, these dinner rolls are bound to be a new…