Here are a few recipes I've enjoyed this Fall. One is healthy, one not so healthy.
Roasted Winter Squash and Apple Soup
1 large winter squash (about 2 ½ pounds) such as butternut, buttercup or kabocha, peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 gloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
2 Tbsp extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock
Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
Put half of the vegetables with 2 cups of the stock in a food processor and puree until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. Serve in warm bowls.
1 cup Apple cider
1 cup Sugar
1/4 cup Solid vegetable shortening
2 large Eggs
1/2 cup Buttermilk
3 1/2 cup All-purpose flour
2 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
Vegetable oil or shortening -for frying
1 cup cinnamon-sugar mixed
Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and
cooked through, about 4 minutes. Remove to paper towels with slotted spoon. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.
I am suddenly obsessed with the Layered Greek Dip recipe from Tastefully Simple.
Ingredients
2 Tbsp. water
1 Tbsp. Spinach & Herb Dip Mix
1/2 tsp. Seasoned Salt
3 Tbsp. extra virgin olive oil
1 Tbsp. vinegar
8 oz. prepared hummus
1/2 cup diced seedless cucumber
1/2 cup diced Roma tomato (about 1 large Roma tomato)
1/4 cup crumbled feta cheese
1/4 cup pitted kalamata olives, quartered
2 - 3 Tbsp. chopped green onions
Blue Aztec Chips
Directions
Heat 2 tablespoons water in small microwave safe bowl for 30 seconds or until hot. Stir in Spinach & Herb Dip Mix and Seasoned Salt; set aside until cool. When mixture is cool, whisk in olive oil and vinegar. Spread hummus on dinner plate; top with cucumber, tomato, crumbled feta, olives and green onion. Drizzle with Spinach & Herb Dip mixture.
I made this Orange Strawberry Cream Cake for my DH's birthday last weekend. It was really, really good. The orange flavor really comes through in the cake and the whipped cream frosting is perfect with the fruit. Just a wonderful cake for summer.
I did not end up making the stabilizing cream. Just did a batch of regular whipped cream, mixed in the strawberries, and refrigerated for several hours before adding the last coat of whipped cream. Worked just fine.
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