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sweetcherryslim · 9 months

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Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. - 185 kcal/5g protein

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

#I've decided it's autumn now #low cal food #low calorie food #low cal recipe #low calorie recipe #low cal side #low calorie side #low cal salad #low calorie salad #vegetarian #gluten-free #vegan adaptable #autumn food #autumn recipe #butternut squash #cozy food #cozy recipe #under 300 calories #under 200 calories

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darktober · 2 years

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bakingbees · 7 months

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apple pastries :)

heres the recipe for some apple pastries i made today !! they are perfect for an autumn picnic :D

makes: 6 - 10 pastries

oven temp: 200C

ingredients:

2 apples

ready made pastry ( puff pastry recipe coming soon)

1 egg (for egg wash

sugar

cinnamon

recipe:

cut apples horizontally into slices all the way through the core

using a small cookie cutter, take the cores out of each apple slice

wrap each slice in pastry, by lopping the pastry around the edge and through the hole in the middle

egg wash the pastry and sprinkle with a mix of sugar and cinnamon

bake for around 12 minutes

#autumn recipe #fall recipe #autumn #apples #apple recipe #pastries #pastry recipe #baking #baking recipe #recipe #recipes #cooking #apple and cinnamon

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brunchbinch · 7 months

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Sausage & kale butternut squash gnocchi

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askwhatsforlunch · 5 months

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Roasted Chestnuts

There's nothing as evocative of Autumn as the smell of chestnuts roasting. The smoke, the crackling sounds, the heat of the paper bag they've been chucked into in your hands... It's just what one wants on a crisp Autumn day. When we were little, my sister, my cousins and i used to forage them on walks in the woods with our grandfather, and later that afternoon, he would roast them in the chimney. Or, we'd plead for some when we'd go watch the Christmas Windows at Le Printemps and Les Galeries Lafayette with our parents, and always ended up with the little bounty of delicious marrons chauds!

But there's something even more pleasing about lighting a fire in your garden in the chill night, and cooking Roasted Chestnuts as the moon glows overhead. It's still all there, the smoke, the crackling sounds, and even a bottle of last year's (home-brewed) Cider to make a feast, and perhaps a new tradition, of it! Happy Monday!

Ingredients (serves 2):

18 to 20 beautiful, large fresh chestnuts*

a chestnut pan (or you can hammer holes in an old frying pan, which is what my dad did years ago!)

*if you have picked them in the woods rather than bought them at the market, carefully remove the prickly burr (using gardening gloves!), and dust the chestnuts with a clean towel

Light a fire, in a fire pit, barbecue or chimney, if you have one. Preferably with wood, rather than coal.

Meanwhile, using a sharp knife, score a thin slit on each of the chestnuts.

When the fire is still up, but the wood is mostly red embers, place a grate over the fire pit.

Place prepared chestnuts in the pan with holes, and sit on the grate, over the fire.

Cook, shaking the pan often, to roast evenly, until the chestnuts are browned and charred, and their skin (peel) open up from the slit, about 20 to 25 minutes, or even a little more if they are big.

Serve Roasted Chestnuts hot, with a glass of chilled Cider!

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indischwindisch · 2 years

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Fig and Feta Salad

Sweet and juicy figs match so well with the salty and crumbly feta.

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#autumn recipe #autumn recipes #autumn salads #fall recipes #fall salads #Feta salad #fig and feta recipe #fig and feta salad #fig recipe

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awalkamongstfallingleaves · 2 years

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AUTUMN SPICED GRANOLA

#fall #fall blog #fall recipe #autumn #autumn blog #autumn recipe #seasonal blog #seasonal cooking #seasonal recipe

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henrydemarcus · 4 months

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Vern's Roasted Pork Loin Over Sauerkraut An excellent main dish for autumn is pork loin roast served over sauerkraut seasoned with onion, cranberries, and apple.

#butternut squash #bed #seasonings #autumn recipe #sauerkraut #black pepper

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asprinkleofpeppermint · 5 months

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youtube

3 soup recipes--Minestrone soup, creamy mushroom soup, and green split pea soup ^_^

#soup #minestrone #pea #splitpeasoup #mushroom #mushroom soup #appetizer #vegetarian #vegan #food #slow living #autumn recipe #Youtube

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pumpkintheapplepie · 6 months

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Roasted Acorn Squash Seeds Recipe

Perfect match for my stuffed acorn squash recipe

Ingredients:

Acorn squash seeds

Olive Oil

Salt

Pepper

Garlic Powder

Paprika

Servings: 2 acorn squash makes about 1 serving

Steps:

Preheat oven to 325°F (160°C).

Slice acorn squash in half.

3. Scoop out guts and seeds of acorn squash.

4. Separate guts from seeds and wash seeds.

5. Dry seeds and spread on baking tray lined with foil.

6. Sprinkle seeds with olive oil and seasonings to taste.

7. Roast in oven for 15 - 20 minutes. Stir about halfway through to roast evenly.

8. Remove from pan and let cool before serving.

These make a great snack. You can mix up the seasonings to highlight different flavors. Add some cayenne pepper for some spice, or some cumin and chili powder for more of a taco flavoring. Add some cinnamon sugar for a sweeter snack.

#pumpkin seeds #acorn squash seeds #recipe #fall recipe #fall recipes #autumn recipe #autumn recipes #fall blog #fall snack #food #foodie #snack #snacks #fall snacks #autumn snacks #recipes

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caveauxpoetes · 7 months

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Vern's Roasted Pork Loin Over Sauerkraut An excellent main dish for autumn is pork loin roast served over sauerkraut seasoned with onion, cranberries, and apple.

#autumn recipe #vern #sauerkraut #potato #seasonings #pork loin #black pepper

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sweetcherryslim · 1 year

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Slow Cooker Butternut Pear Soup - 132kcal/3g protein

Servings: 6 - 132kcal/3g protein per 1 1/4 cup serving

2 lbs butternut squash, halved, seeds removed (1 medium)

2 small ripe pears, peeled, cored and diced

2 large shallot, quartered

1 tablespoon fresh grated ginger

2 1/4 cup chicken or vegetable broth, or 1-1/2 tbsp Better Bouillon w/water

1/2 cup coconut milk, plus more optional for garnish

pinch nutmeg

1/4 teaspoon kosher salt

Place the squash, pears, shallots, ginger and broth in the slow cooker.

Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.

Remove squash from skin and discard the peel.

Stir in coconut milk and nutmeg.

Blend in a blender or using an immersion blender until smooth.

Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired.

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hotmeltadhesive · 9 months

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Recipe for Vern's Roasted Pork Loin Over Sauerkraut

Pork loin roast atop a seasoned bed of sauerkraut with onion, cranberries, and apple makes a great main dish for fall.

#autumn recipe #pork loin #butternut squash #sauerkraut #meat and poultry #roast #bed

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fullcravings · 5 months

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Gingerbread Brownies

#gingerbread #ginger #brownies #bars #food #dessert #baking #christmas #spice #autumn #winter #recipe #iambaker

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brunchbinch · 7 months

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Cinnamon waffles with cinnamon whipped cream

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askwhatsforlunch · 6 months

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Quince Jelly

Its gem-like hue and slightly tart tang make this Quince Jelly a delectable concoction to spread on one's morning's toasts! It does take a bit of time, but it is well worth the effort (and if like me, you refuse to heat the house before November, then it shall also keep you warm!) Happy Tuesday!

Ingredients (makes about 6 jars):

2 large quinces (a kilo/2.20 pounds)

a small lemon, rinsed

2 litres/8 cups water

1 kilo:2.20 pounds preserving sugar

Peel, core and cube quinces. Add quince cubes to a large, heavy-bottomed pot.

Peel the skin off the lemon, and add lemon peels to the quinces. Thoroughly squeeze the juice of the whole lemon over the quinces. Toss, to mix.

Cover with water, and bring to the boil over a high flame.

Once boiling, reduce heat to medium-low, cover with a lid, and simmer, one hour to one hour and a half, until the quinces are very soft.

Place a sturdy sieve or colander over a large pot, and line with a clean tea towel (or cheese-cloth). Pour the contents of the pot into the lined sieve, and allow to strain, at least four hours (or overnight). Do not press the fruit or be tempted to quicken the process; it takes time!

Once thoroughly strained, you should have about 1 1/2 litres/6 cups of the quince liquid. (Keep the flesh to make quince paste; recipe to follow.) Stir in preserving sugar, and bring to the boil over medium-high heat, stirring until sugar is completely dissolved.

Allow mixture to come to a rolling boil, and cook, stirring often until jelly slightly thickens. It might take up to 20 minutes. To taste if it is set, spoon a drop of jelly onto a chilled saucer, wait a minute and push gently with your finger: if it wrinkles, the jelly is ready.

Once ready, pour hot Quince Jelly into sterelised jars, and close tightly (the lids will "pop" to let you know they're well sealed, although some might take a while). Allow to cool and set. Then, label and store.

Once opened, keep Quince Jelly up to a month in the refrigerator, although it might not last that long!

#Recipe #Food #Quince Jelly #Quince Jelly recipe #Quince #Quinces #Lemon #Lemon Peel #Lemon Juice #Fresh Lemon Juice #Sugar #Preserving Sugar #Water #Jelly #Jelly recipe #Jam Jelly and Preserve #Autumn #Autumn recipe

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