Fabulous Fall Flavors

As some of you know, I love summer. That said, I am also an avid fan of fall. Predominantly because the foods are all so enjoyable...pumpkins, apples, and baking...fantastic! Thus far, I have taken full advantage of fall flavors, but last week I went to a whole new level of fall fun. You may recall that I am subscribed to a couple of food magazines (remember: make use of magazines). Over the past two months I giddily accumulated this year's fall-themed editions and slowly made my way through a few recipes. And last week I binged...I went on a cooking spree of recipes from these magazines. SUCH a good use of time...for me, anyways. All the recipes are scrumptious, easy to make, and great for your health. Enjoy these fabulous fall flavors...I sure did!

Creamy Tomato Soup with Grilled Cheese (adapted from Bon Appetit)
I won't bother rewriting the recipe, since I only made one modication: I used low-fat milk instead of heavy cream, otherwise the recipe is super easy and insanely delicious! My grilled cheese was country bread from Iggy's Bread with some sharp cheddar cheese (grated).

Warm Salad of Bulgur and Roasted Brussels Sprouts with Cranberries & Walnuts

(modified from Vegetarian Times)

Serves 4

Ingredients: 

-1 lb. Bussels sprouts, quartered lengthwise

-3 tablespoons canola oil

-1 cup bulgur

-1/4 cup walnuts, chopped

-1/2 cup dried cranberries

-1/4 cup parsley, chopped

-2 tablespoons balsamic vinegar

-1 tablespoon maple syrup

-1/2 lemon, juiced

-lemon zest from 1 lemon

-salt & pepper

Optional:

-1/2 cup pomegranate seeds

-1/4 cup crumbled gorgonzola cheese

Directions: 

1. Preheat oven to 475 degrees fahrenheit. Bring bulgur and 1 3/4 cups of water to a boil in a small saucepan. Reduce to a simmer and cook 15-20 minutes until water is absorbed.

2. Combine 2 tablespoons of oil and Brussels sprouts in a bowl. Arrange in a 9x13 inch baking dish in a single layer. Bake for 20-25 minutes until brown and crispy.

3. To make dressing: whisk together vinegar, maple syrup, lemon juice, zest, and 1 tablespoon of oil. 

4. Combine bulgur, sprouts, walnuts, cranberries, parsley, pomegranate seeds & cheese (if using), in a medium bowl. Add dressing and mix well. Season with salt & pepper.

Pumpkin-Pear Bread (from Vegetarian Times)

Makes 16 servings

Ingredients: 

-3/4 cups sugar

-1 cup all-purpose flour

-1 cup whole-wheat flour

-2 teaspoons baking powder

-2 teaspoons ground cinnamon

-1 teaspoon ground nutmeg

-1 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup vegetable oil

-1 large egg

-1/2 cup low-fat milk

-3/4 cup canned pumpkin puree

-1 teaspoon

-1 15oz. can pears (canned in 100% juice!), chopped

Directions:

1. Preheat oven to 350 degrees fahrenheit. Coat 8 or 9 inch bread loaf pan with cooking spray.

2. Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl. 

3. Whisk together oil and egg in a bowl until smooth. Whisk in milk, pumpkin, and vanilla. 

4. Fold dry ingredients into wet ingredients. Fold in pears. 

5. Spread batter into prepared loaf pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean.

Butternut Squash & Broccoli Rabe Lasagna (modified from Bon Appetit)

This recipe is more of a commitment. But the flavor is SO spectacular, that I highly recommend taking the time to make this recipe. If you follow the ingredient amounts from the original Bon Appetit recipe (but still use low-fat milk instead of cream!), then the lasagna will make 10-12 servings...freeze half of it for another time!

Serves 4

Ingredients:

Filling

-1 butternut squash, cut into 1/4 inch slices

-2 tablespoons olive oil, plus extra

-1 lb. broccoli rabe, tough stems removed

-crushed red pepper flakes

-2 cups shredded mozzarella cheese

-2 cups part-skim ricotta cheese

-1/2 cup grated Parmesan cheese

-2 teaspoons fresh sage, minced

-1 teaspoon fresh rosemary, minced

-salt & pepper

Bechamel Sauce & Assembly

-2 tablespoons unsalted butter

-2 tablespoons all-purpose flour

-2 cups low-fat milk

-pinch of ground nutmeg

-1 bay leaf

-1/2 lb. lasagna noodles

-1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees fahrenheit. Mix squash, olive oil, salt, and pepper in a bowl together; place squash on a baking sheet and bake in oven for about 15 minutes.

2. Quickly blanch broccoli rabe, about 1-2 minutes. Drain, briefly cool under running cold water, and coarsely chop. Transfer to bowl, season with salt & pepper, crushed red pepper flakes, and a drizzle of olive oil. 

3. In a bowl: mix together mozzarella, ricotta, Parmesan cheese, sage, and rosemary. 

4. Bechamel: Melt butter in a saucepan over medium heat. Add flour and stir until slightly thickened (make sure mixture doesn't turn brown), about 2-3 minutes. Increase heat slightly and slowly add milk. Add nutmeg and bay leaf. Simmer and stir constantly until shake-like consistency, about 10 minutes. Season with salt & pepper.

5. Cook lasagna noodles according to package. Preheat oven to 375 degrees fahrenheit.

6. Ladle 2 tablespoons bechamel into an 8x8 pan. To layer: line with single layer of noodles (cut noodles as fit), add 1/3 of butternut squash on top, followed by 1/3 of broccoli rabe, then dollop 1/3 of mozzarella-ricotta mixture randomly on top. Drizzle 1/4 cup of bechamel sauce. Repeat process 2 more times (total of 3 layers). 

7. Finishing layer should be noodles, topped with 1/4 cup parmesan cheese. 

8. Bake lasagna uncovered until bubbly and starting to brown, approximately 45-55 minutes. Let rest for 20 minutes before serving.

The Secret to Pomegranate Seeds

Found this AWESOME video for deseeding pomegranates...So naturally I bought a pomegranate to test out the technique. And yes, it definitely works: 

Step 1: Cut your pomegranate in half

Step 2: hold the pomegranate in your palm (seed side down) and smash with a wooden spoon - make sure to have a bowl with water under your hand

Don't be afraid to get your aggression out. Really smack the heck out of the pomegranate! 

This is the inside of the pomegranate, after all the seeds are smacked out.  

Ta-da! Pomegranate seeds!

A Bushel and a Peck...Of Apples

Two weekends ago my boyfriend and I went apple picking - a fun autumn activity to do in New England. In addition to the dozen apple-cider donuts we bought at the orchard (perhaps a bit excessive, but these donuts are an annual treat), we also walked away with half a bushel of apples. That is approximately 21-24 pounds of apples. You may be asking yourself, "why on earth would they want that many apples?!" Well my friends, I will give you one simple reason: applesauce. 

Homemade applesauce is insanely easy to make. Yet making applesauce from scratch rarely crosses anybody's mind. Have you ever thought about making applesauce? If you said yes, you are the 1%. 

Making applesauce at home requires four simple things: apples, cinnamon (preferably sticks, but ground cinnamon will do), water, and a pot (or sauce pan). That is it. Applesauce can be made with any sort of apple - it is a great way to use those bruised and battered apples you would otherwise throw away - and if you feel so inclined, you can add pears, cranberries, or even raisins. 

If I have yet to convince you as to why you should make applesauce at home, here is a math problem to help persuade you. A 25oz. jar of pre-made applesauce costs approximately $2. Five apples will cost about the same ($2) and make close to 60oz. of applesauce. I am not a math genius, but it seems clear to me which is the more budget-friendly choice. 

No, I did not make applesauce with the entire half-bushel of apples we picked. I also made apple crisp, a butternut squash and apple casserole, apple coleslaw, and apple-cranberry muffins (recipe below). And of course, the apples taste fantastic raw (or sometimes with a bit of peanut butter...). There is no need to buy a bushel or a peck of apples; half a dozen apples are enough to make a delectable batch of applesauce. Get cookin'!

Homemade Applesauce 
Makes approximately 60oz. of applesauce
Ingredients:
-5 medium-large apples, diced 
-2 cups water
-3 cinnamon sticks or 1 tablespoon ground cinnamon

Directions:
1. Combine all ingredients in a large sauce pan or pot over high heat. Water should cover about half of apples. 
2. Pot to a boil, then reduce to medium-low heat. Let apples simmer for 45-50 minutes, stirring occasionally. 
3. If mixture is a bit too watery for your liking, keep simmering the applesauce until it is a consistency you like. 
4. If you do not want apple skins in your applesauce: a) peel the apples before dicing them or b) make the applesauce as written, then pour the applesauce through a fine mesh sieve. 

Apple-Cranberry Muffins
Makes 12-16 muffins
Ingredients: 
-3/4 cup fresh cranberries, chopped (can use dried cranberries instead)
-1 apple, peeled, cored, and diced
-1/4 cup granulated sugar
-1/4 cup brown sugar
-1 1/2 cups all-purpose flour
-1/2 cup whole wheat flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 teaspoon cinnamon
-1/3 cup canola oil
-2/3 cup applesauce (use your homemade stuff!)
-1 teaspoon vanilla
-2 eggs

Directions: 
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine cranberries, apple, and sugars in a medium bowl. Mix together and set aside.
3. In a large bowl, combine the dry ingredients (flours, baking powder, salt, cinnamon).
4. In a different bowl, mix the wet ingredients together (oil, applesauce, vanilla, eggs). 
5. Fold the wet ingredients into the dry ingredients until well combined. 
6. Add fruit mixture to bowl and gently fold into batter. 
7. Using non-stick spray, lightly coat a muffin tin. Spoon batter into tin, filling each muffin only 3/4 of the way (this will enable the recipe to yield 16 muffins instead of just 12). 
8. Bake for about 30 minutes, or until tops of muffins are golden brown and a toothpick inserted in the center of a muffin comes out dry. 
9. Cool muffins on a wire rack. Enjoy!

Cookie Recipe...As Promised

As I mentioned, I was absolutely craving cookies this past week. I needed something sweet after dinner and my usual piece of chocolate simply did not cut it. So, after a wonderful meal of ravioli and sauteed greens on Thursday night, I thought it was a wise idea to start baking cookies at 9:45pm at night. Brilliant idea, actually. The end result was so incredibly satisfying that I did not care how late I had to wait to taste these cookies. 

I adapted this recipe from one of my favorite cookbooks - Moosewood Restaurant: Cooking For Health. I was looking for a relatively simple recipe (considering that it was 9:45pm at night and I had not planned to make cookies), so I did not want a recipe that called for something like 1 stick of butter at room temperature, since waiting for that much butter to soften would take way too long. Instead, this recipe was quick, easy, delicious, and also relatively healthy - as healthy as sweets can be.

If you are in the mood for a sweet fix, and you are willing to take 15 minutes to assemble the ingredients, then this is the recipe for you!

Chocolate Cherry Oatmeal Cookies (adapted from Cooking For Health's "Oatmeal Cookie" recipe)
Serving size: about 24 cookies (use an actual tablespoon to measure out portions)
Ingredients:
-2 tablespoons butter, at room temperature (tip: place to butter on top of the stove as the oven preheats - this expedites the process of warming the butter)
-2 tablespoons canola oil
-1/3 brown sugar
-1 teaspoon vanilla extract
-1 large egg
-1/2 cup whole wheat flour
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-1 1/2 cups rolled oats (not quick oats!)
-1/2 cup dark chocolate chips
-1/2 cup dried cherries, chopped (cranberries or raisins work too!)

Directions:
1. Preheat the oven to 350 degrees fahrenheit. Spray two baking sheets with oil or line 2 baking sheets with parchment paper.
2.With an electric mixer or whisk, beat together the butter and oil in a medium bowl, until blended and smooth. 
3. Beat in the sugar and vanilla. Add the egg and beat until creamy and smooth. 
4. In another bowl, combine the flour, baking soda, and salt. Fold these dry ingredients to the bowl of wet ingredients. Stir until well blended.
5. Add the oats, chocolate chips, and dried cherries into the bowl. 
6. Drop 1 tablespoon sized rounds of cookie dough onto the baking sheets. Flatten each round of dough with your finger or back of spoon. You should have 24 tablespoon rounds (dough may seem really chunky and reluctant to stick together - do your best to push the dough together, but if it is crumbly do not worry). 
7. Bake in the oven for 10-15 minutes, until cookies are golden brown. 
8. Let cookies cool on a wire rack. These taste great with coffee, tea, or milk. 

Chocolate Cherry Oatmeal Cookies!

All week I have craved cookies...any kind, really... Though something with chocolate would be preferable. So at 9:45pm tonight I decided to fulfill my yearning for cookies by actually making some. I'll post the recipe tomorrow...for now you can ogle over the delectable photo.