Hearty Beef Stew With Root Vegetables
Hearty Beef Stew With Root Vegetables is the quintessential comfort food for fall evenings. This rich and savory dish features tender beef, a medley of root vegetables, and aromatic herbs, all simmered together to create a warm and inviting meal. Perfect for family gatherings or cozy nights in, this stew warms you from the inside out.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cut into cubes | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Carrots, diced | 3 medium |
| Potatoes, peeled and diced | 4 medium |
| Parsnips, peeled and diced | 2 medium |
| Celery, diced | 2 stalks |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Bay leaves | 2 |
| Fresh thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes on all sides, then remove them and set aside.
- In the same pot, add onions and garlic, sautéing until softened.
- Add carrots, potatoes, parsnips, and celery; cook for about 5 minutes.
- Return the beef to the pot, then stir in the beef broth, tomato paste, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Adjust seasoning before serving, and enjoy your hearty stew!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Creamy Pumpkin Pasta
Creamy Pumpkin Pasta is a delightful fall dish that perfectly captures the season’s flavors. This comforting pasta is coated in a rich and creamy pumpkin sauce, highlighted by a hint of garlic and aromatic spices. It’s not only a filling meal but also a feast for the eyes, showcasing vibrant orange hues that evoke the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g., fettuccine) | 12 ounces |
| Pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Garlic, minced | 2 cloves |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 2 tablespoons |
| Sage leaves, chopped | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg | 1/4 teaspoon |
Cooking Steps:
- Cook the pasta according to package instructions; reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the pumpkin puree, heavy cream, sage, salt, pepper, and nutmeg; let it simmer until heated through.
- Add the drained pasta to the skillet, mixing well. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Stir in grated Parmesan cheese, and mix until creamy. Serve immediately and enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Apple Cider Glazed Roasted Chicken
Apple Cider Glazed Roasted Chicken is a mouthwatering autumn dish that brings together the savory and sweet flavors of roasted chicken and a rich apple cider glaze. This recipe captures the essence of fall with its aromatic herbs and warm spices, resulting in a juicy, tender chicken that pairs beautifully with seasonal sides.
| Ingredients | Quantity |
|---|---|
| Whole chicken (about 4 lbs) | 1 |
| Apple cider | 1 cup |
| Dijon mustard | 2 tablespoons |
| Brown sugar | 1/4 cup |
| Olive oil | 2 tablespoons |
| Fresh rosemary, chopped | 2 tablespoons |
| Fresh thyme, chopped | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix together apple cider, Dijon mustard, brown sugar, olive oil, rosemary, thyme, garlic, salt, and black pepper to create the glaze.
- Pat the chicken dry and place it in a roasting pan. Brush the glaze generously over the chicken, reserving some for basting.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, basting with the glaze every 20 minutes, until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving and serve with seasonal sides. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Stuffed Acorn Squash With Quinoa and Cranberries
Stuffed Acorn Squash With Quinoa and Cranberries is a delightful vegetarian dish that embodies the flavors of fall. The sweet, nutty acorn squash is roasted to perfection and filled with a hearty mixture of quinoa, tart cranberries, and savory spices. This recipe not only makes for a vibrant presentation but also offers a nutritious and satisfying meal that is perfect for chilly autumn evenings.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Dried cranberries | 1/2 cup |
| Chopped onion | 1 |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chopped walnuts (optional) | 1/2 cup |
| Fresh parsley, chopped (for garnish) | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds.
- Brush the inside of each half with olive oil, sprinkle with salt and pepper, and place them cut side down on a baking sheet. Roast for 25-30 minutes until tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked.
- In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent. Add cooked quinoa, cranberries, cinnamon, and season with salt and pepper. Stir well to combine.
- Flip the roasted squash halves and fill each with the quinoa mixture. If desired, top with chopped walnuts.
- Return to the oven and bake for an additional 10-15 minutes. Garnish with fresh parsley before serving. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Savory Wild Mushroom Risotto
Savory Wild Mushroom Risotto is a rich and creamy dish that brings the earthy flavors of wild mushrooms and the comforting texture of Arborio rice together in perfect harmony. This Italian classic is enhanced with white wine and finished with Parmesan cheese, making it an ideal dish for a cozy fall dinner.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Wild mushrooms (variety of your choice) | 2 cups, chopped |
| Vegetable or chicken broth | 4 cups |
| Onion | 1, finely chopped |
| Garlic | 2 cloves, minced |
| White wine | 1/2 cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Grated Parmesan cheese | 1/2 cup |
| Fresh parsley, chopped | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a saucepan, heat the broth and keep it simmering over low heat.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until softened.
- Add the wild mushrooms and cook until they release their moisture and begin to brown.
- Stir in the Arborio rice and cook for an additional minute until the rice is lightly toasted.
- Pour in the white wine, stirring until it’s mostly absorbed.
- Begin adding the simmering broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, cooking for about 20 minutes.
- Once the rice is creamy and al dente, remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy your savory wild mushroom risotto!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Butternut Squash and Sage Bisque
Butternut Squash and Sage Bisque is a velvety and smooth soup that combines the natural sweetness of roasted butternut squash with the aromatic essence of fresh sage. This delightful bisque is perfect for warming up during crisp fall evenings and can be served as a starter or a comforting main course.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium, peeled and cubed |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Fresh sage | 6-8 leaves, chopped |
| Vegetable or chicken broth | 4 cups |
| Olive oil | 2 tablespoons |
| Heavy cream | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg | A pinch |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
- Stir in the roasted squash and chopped sage, then pour in the broth. Bring to a simmer and cook for about 10 minutes.
- Blend the mixture using an immersion blender or in batches in a regular blender until smooth.
- Stir in the heavy cream and nutmeg, adjusting seasoning with salt and pepper as needed.
- Serve hot, garnished with additional sage if desired. Enjoy your delicious butternut squash and sage bisque!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Classic Shepherd’s Pie
Classic Shepherd’s Pie is a traditional British dish that combines savory ground meat with vegetables, topped with a layer of creamy mashed potatoes. This hearty meal is perfect for cozy fall dinners, offering warmth and comfort while using seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Ground lamb or beef | 1 pound |
| Onion | 1, chopped |
| Carrots | 2, diced |
| Peas | 1 cup |
| Garlic | 2 cloves, minced |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Beef broth | 1 cup |
| Olive oil | 2 tablespoons |
| Potatoes | 2 pounds, peeled and cubed |
| Heavy cream | 1/4 cup |
| Butter | 2 tablespoons |
| Salt and black pepper | To taste |
| Fresh thyme (optional) | 1 teaspoon, chopped |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Boil the cubed potatoes in salted water until tender, then drain and mash with cream, butter, salt, and pepper.
- In a pan, heat olive oil over medium heat, and sauté onion, carrots, and garlic until softened.
- Add ground meat, cooking until browned, then mix in tomato paste, Worcestershire sauce, peas, and beef broth. Simmer for a few minutes.
- Spread the meat mixture in a baking dish, then layer the mashed potatoes on top, smoothing it out.
- Bake in the oven for about 25-30 minutes until the top is golden. Serve warm and enjoy your comforting Classic Shepherd’s Pie!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Maple-Glazed Brussels Sprouts and Bacon
Maple-Glazed Brussels Sprouts and Bacon is a delightful side dish that combines the earthy flavor of Brussels sprouts with the savory crunch of bacon, all drizzled with a sweet maple glaze. This dish is perfect for your fall dinners, providing a balance of flavors that pairs beautifully with roasted meats or makes for a tasty vegetarian option if omitted the bacon.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Bacon | 4 slices |
| Maple syrup | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar (optional) | 1 tablespoon |
| Fresh thyme (optional) | 1 teaspoon, chopped |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and slice them in half.
- In a mixing bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Chop the bacon into small pieces and mix it into the Brussels sprouts.
- Spread the mixture on a baking sheet and roast in the oven for about 20-25 minutes until crispy and caramelized, stirring halfway through.
- Drizzle with maple syrup (and balsamic vinegar, if using), then return to the oven for an additional 5 minutes.
- Remove from the oven, garnish with fresh thyme if desired, and serve warm. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Spaghetti Squash With Marinara and Italian Sausage
Spaghetti Squash with Marinara and Italian Sausage is a comforting and hearty fall dish that offers a delicious twist on traditional pasta. This recipe features tender spaghetti squash as a low-carb alternative, topped with savory Italian sausage and a rich marinara sauce, making it a perfect option for a cozy dinner.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Italian sausage | 1 pound |
| Marinara sauce | 2 cups |
| Olive oil | 1 tablespoon |
| Garlic | 2 cloves, minced |
| Onion | 1 small, diced |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (optional) | For serving |
| Fresh basil (optional) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 40-45 minutes, or until tender.
- While the squash is roasting, in a skillet, cook the Italian sausage over medium heat until browned. Remove and set aside.
- In the same skillet, add diced onion and minced garlic, sauté until fragrant and translucent. Stir in marinara sauce and Italian seasoning; let it simmer for a few minutes.
- Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Mix in the sausage and marinara mixture.
- Serve warm, topped with grated Parmesan and fresh basil if desired. Enjoy your fall dinner!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Spinach and Cheese Stuffed Chicken Breasts
Spinach and Cheese Stuffed Chicken Breasts are a delightful and nourishing fall dish that combines succulent chicken with a creamy, flavorful filling. This recipe features fresh spinach, ricotta, and mozzarella cheese, all baked to perfection, making it a comforting and satisfying meal for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 large |
| Fresh spinach | 2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese | 1/2 cup |
| Garlic | 2 cloves, minced |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Italian seasoning | 1 teaspoon |
| Toothpicks or kitchen twine | For securing |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add fresh spinach and cook until wilted. Remove from heat.
- In a bowl, mix the sautéed spinach with ricotta, mozzarella, Parmesan, salt, pepper, and Italian seasoning.
- Cut a pocket in each chicken breast and stuff with the spinach and cheese mixture; secure with toothpicks or kitchen twine.
- Place stuffed chicken in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
- Let rest for a few minutes before serving. Enjoy your delicious and hearty fall dinner!
Rustic Vegetable and Lentil Casserole
Rustic Vegetable and Lentil Casserole is a hearty and nutritious fall dish that showcases the bounty of seasonal vegetables combined with protein-rich lentils. This comforting casserole is perfect for chilly evenings, offering a warm and filling meal that can be enjoyed by the whole family. Packed with flavor and fiber, it’s an ideal addition to your fall dinner menu.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Vegetable broth | 4 cups |
| Carrots | 2, chopped |
| Zucchini | 1, diced |
| Bell pepper | 1, chopped |
| Onion | 1, diced |
| Garlic | 3 cloves, minced |
| Diced tomatoes | 1 can (14.5 oz) |
| Olive oil | 2 tablespoons |
| Thyme | 1 teaspoon |
| Oregano | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil and sauté onion and garlic until translucent.
- Add carrots, zucchini, and bell pepper, cooking until slightly softened.
- Stir in lentils, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper; bring to a simmer.
- Transfer the mixture to a casserole dish and cover with foil.
- Bake for 30-35 minutes, or until the lentils are tender and the flavors meld together.
- Remove from oven, garnish with fresh parsley, and serve warm. Enjoy your hearty fall casserole!
