Moroccan Spiced Pumpkin Soup
Moroccan Spiced Pumpkin Soup is a warm and comforting dish perfect for those chilly fall evenings. This vibrant soup blends the natural sweetness of pumpkin with a medley of Moroccan spices, creating a rich and aromatic flavor profile that is both unique and delightful. It’s not only delicious but also nutritious, making it an ideal choice for a fall dinner that’s sure to impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Pumpkin | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Coconut milk (optional) | 1 cup |
| Fresh cilantro | for garnish |
Cooking Steps:
- Cut the pumpkin in half, remove seeds, and roast in a 400°F (200°C) oven for about 30-40 minutes or until tender.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until soft. Add the minced garlic and sauté for another minute.
- Scoop the roasted pumpkin flesh into the pot, then add the vegetable broth, cumin, coriander, cinnamon, ginger, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat and let simmer for 10-15 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup until smooth (or carefully transfer it to a blender in batches).
- Stir in coconut milk if using, and heat through. Adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro. Enjoy your heartwarming Moroccan Spiced Pumpkin Soup!
- 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...
Thai Coconut Curry With Autumn Vegetables
Thai Coconut Curry with Autumn Vegetables is a fragrant and flavorful dish that captures the essence of fall with its seasonal produce. This vibrant curry combines fragrant Thai spices with the creamy richness of coconut milk, making it a perfect meal for cozy evenings. It is not only simple to prepare but also offers a wonderful way to enjoy a variety of autumn vegetables.
| Ingredients | Quantity |
|---|---|
| Coconut oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1 tablespoon, minced |
| Red bell pepper | 1, sliced |
| Carrot | 1, sliced |
| Sweet potato | 1 medium, cubed |
| Zucchini | 1, sliced |
| Broccoli | 1 cup, cut into florets |
| Thai red curry paste | 2 tablespoons |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Soy sauce | 2 tablespoons |
| Fresh cilantro | for garnish |
| Lime | wedges, for serving |
Cooking Steps:
- In a large pot, heat coconut oil over medium heat and sauté the chopped onion until translucent. Add minced garlic and ginger, stirring until fragrant.
- Add the sliced bell pepper, carrot, sweet potato, zucchini, and broccoli to the pot and stir-fry for 5-7 minutes.
- Stir in the Thai red curry paste, then pour in the coconut milk and vegetable broth. Bring to a simmer.
- Reduce the heat and let the curry simmer for about 15-20 minutes or until the vegetables are tender.
- Stir in soy sauce and taste, adjusting seasoning if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges. Enjoy your hearty Thai Coconut Curry with Autumn Vegetables!
- 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...
Indian Butter Chicken With Pumpkin
Indian Butter Chicken with Pumpkin is a delightful twist on the classic Indian dish, featuring tender chicken cooked in a rich, creamy tomato sauce with the added sweetness and earthiness of pumpkin. This dish is perfect for fall gatherings, providing a warm and comforting meal that pairs beautifully with naan or rice.
| Ingredients | Quantity |
|---|---|
| Chicken breast, diced | 1 lb |
| Pumpkin puree | 1 cup |
| Butter | 3 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Ginger, minced | 1 tablespoon |
| Garam masala | 2 teaspoons |
| Curry powder | 1 tablespoon |
| Tomato sauce | 1 can (15 oz) |
| Heavy cream | 1 cup |
| Salt | to taste |
| Fresh cilantro, chopped | for garnish |
| Lemon wedges | for serving |
Cooking Steps:
- In a large skillet, melt butter over medium heat and sauté chopped onion until soft. Add minced garlic and ginger, cooking until fragrant.
- Stir in the diced chicken, cooking until browned on all sides.
- Add the garam masala and curry powder, mixing well before pouring in the tomato sauce and pumpkin puree.
- Simmer the sauce for about 15 minutes, allowing the flavors to meld and chicken to cook through.
- Stir in the heavy cream, adjusting salt to taste, and simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro and lemon wedges for a bright finish. Enjoy your Indian Butter Chicken with Pumpkin!
- 💰 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...
Spanish Chorizo and Kale Stew
Spanish Chorizo and Kale Stew is a hearty and flavorful dish that celebrates the robust flavors of Spanish chorizo paired with nutrient-rich kale. This comforting stew is perfect for chilly autumn evenings and can be served by itself or with crusty bread for a satisfying meal.
| Ingredients | Quantity |
|---|---|
| Spanish chorizo, sliced | 8 oz |
| Kale, chopped | 4 cups |
| Onion, chopped | 1 large |
| Garlic, minced | 4 cloves |
| Olive oil | 2 tablespoons |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Chicken or vegetable broth | 4 cups |
| Potatoes, peeled and diced | 2 medium |
| Paprika | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley, chopped | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent. Add minced garlic and cook until fragrant.
- Stir in the sliced chorizo and cook until browned.
- Add the diced potatoes, canned tomatoes, paprika, and broth. Bring to a boil.
- Reduce heat and let simmer for about 15-20 minutes, or until potatoes are tender.
- Add the chopped kale and garnish with fresh parsley before serving. Enjoy your hearty Spanish Chorizo and Kale Stew!
- 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
Japanese Miso-Glazed Eggplant
Japanese Miso-Glazed Eggplant is a delightful and savory dish that highlights the umami flavors of miso paired with tender roasted eggplant. This vegetarian-friendly recipe is easy to prepare and is perfect as an accompanying side dish or a main course, making it a wonderful addition to any autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Eggplants (Asian variety) | 2 medium |
| Miso paste | 3 tablespoons |
| Soy sauce | 1 tablespoon |
| Mirin (Japanese sweet rice wine) | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Sesame oil | 1 teaspoon |
| Green onions, chopped | for garnish |
| Sesame seeds | for garnish |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a diamond pattern.
- In a bowl, mix miso paste, soy sauce, mirin, olive oil, and sesame oil to create the glaze.
- Brush the miso glaze generously on the cut sides of the eggplants.
- Place the eggplants cut side up on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- Garnish with chopped green onions and sesame seeds before serving. Enjoy your flavorful Japanese Miso-Glazed Eggplant!
- 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
Italian Risotto With Wild Mushrooms
Italian Risotto with Wild Mushrooms is a rich and creamy dish that showcases the earthy flavors of seasonal mushrooms combined with arborio rice. This comforting risotto is perfect for fall, delivering warmth and satisfaction on cooler evenings. It’s a versatile vegetarian dish that can be enjoyed on its own or as a side paired with roasted meats.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Wild mushrooms (e.g., cremini, shiitake) | 2 cups, sliced |
| Vegetable broth | 4 cups |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| White wine | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Fresh parsley, chopped | for garnish |
| Salt and pepper to taste | – |
Cooking Steps:
- In a saucepan, bring vegetable broth to a simmer and keep it warm on low heat.
- In a large skillet, heat olive oil and butter over medium heat. Add onion and garlic, sautéing until soft.
- Stir in the wild mushrooms and cook until they’re tender.
- Add arborio rice, cooking for 1-2 minutes until it’s lightly toasted.
- Pour in white wine, stirring until it’s mostly absorbed.
- Gradually add warm vegetable broth, one ladleful at a time, stirring continuously until absorbed before adding more. This should take around 18-20 minutes until the rice is creamy and al dente.
- Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper.
- Garnish with fresh parsley before serving. Enjoy your Italian Risotto with Wild Mushrooms!
- 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...
Mexican Black Bean and Sweet Potato Chili
Mexican Black Bean and Sweet Potato Chili is a hearty and flavorful dish that combines the sweetness of roasted sweet potatoes with the protein-packed goodness of black beans. This chili is perfect for fall, providing warmth on chilly days and packed with spices that offer a comforting kick. It can be enjoyed on its own or served with tortillas for a complete meal.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Black beans, drained and rinsed | 2 cans (15 oz each) |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Bell pepper, chopped | 1 medium |
| Diced tomatoes (canned) | 2 cans (14 oz each) |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Lime juice | 1 lime, fresh |
| Salt and pepper to taste | – |
| Fresh cilantro, chopped | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant and translucent.
- Stir in the bell pepper and diced sweet potatoes, cooking for about 5-7 minutes until slightly softened.
- Add chili powder, cumin, salt, and pepper; stir to combine.
- Pour in the canned tomatoes and vegetable broth, followed by the black beans. Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
- Stir in lime juice and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro. Enjoy your Mexican Black Bean and Sweet Potato Chili!
- 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...
Ethiopian Doro Wat With Injera
Ethiopian Doro Wat With Injera is a traditional spicy chicken stew that is richly flavored with berbere spice mix, onions, and garlic, served with a fermented flatbread called injera. The dish is hearty and comforting, making it a perfect meal to enjoy during the fall. Its warm spices and tender chicken combined with the tangy injera create a satisfying and unique dining experience.
| Ingredients | Quantity |
|---|---|
| Chicken thighs, skinless | 2 lbs |
| Onions, finely chopped | 2 large |
| Garlic, minced | 4 cloves |
| Ginger, grated | 1 tablespoon |
| Berbere spice | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Tomato paste | 2 tablespoons |
| Chicken broth | 1 cup |
| Hard-boiled eggs, peeled | 4 |
| Olive oil | 1/4 cup |
| Salt and pepper to taste | – |
| Fresh cilantro, chopped for garnish | for garnish |
| Injera (for serving) | – |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onions until soft and golden brown.
- Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Stir in the berbere spice and chili powder, frying for a minute to release their aromas.
- Add the chicken thighs, season with salt and pepper, and cook until they are browned on all sides.
- Mix in tomato paste and chicken broth, then cover and simmer for 30-40 minutes, until chicken is cooked through and tender.
- Near the end of cooking, add the hard-boiled eggs, cooking for an additional 5 minutes to heat through.
- Serve the Doro Wat hot, garnished with fresh cilantro and accompanied by injera on the side. Enjoy your Ethiopian feast!
- 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....
Greek Lemon Chicken and Orzo Soup
Greek Lemon Chicken and Orzo Soup is a light yet comforting dish, perfect for fall evenings. This fragrant soup combines tender chicken, orzo pasta, and a zesty lemon broth, creating a delicious balance of flavors that are both invigorating and warming. It’s a wonderful way to enjoy a wholesome meal that feels vibrant and nourishing during the cooler months.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 large |
| Carrots, diced | 2 medium |
| Celery, diced | 2 stalks |
| Garlic, minced | 3 cloves |
| Chicken thighs, boneless | 1 lb |
| Chicken broth | 8 cups |
| Orzo pasta | 1 cup |
| Lemon juice | 1/4 cup |
| Fresh parsley, chopped | 1/4 cup |
| Salt and pepper to taste | – |
| Lemon wedges (for serving) | – |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onion, carrots, and celery until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the chicken thighs and pour in the chicken broth; bring to a boil.
- Lower the heat and simmer for about 20 minutes, until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot along with the orzo and lemon juice; cook until the orzo is tender.
- Season with salt and pepper, and stir in fresh parsley before serving.
- Serve warm with lemon wedges on the side. Enjoy your comforting bowl of Greek Lemon Chicken and Orzo Soup!
- 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
Middle Eastern Stuffed Peppers
Middle Eastern Stuffed Peppers are a delightful and colorful dish that brings a burst of flavors and aromas to your fall table. These vibrant bell peppers are filled with a savory mixture of spiced ground meat, rice, and warm Middle Eastern spices, making them a hearty yet healthy option perfect for autumn dinners.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Ground lamb or beef | 1 lb |
| Cooked rice | 1 cup |
| Tomato paste | 2 tablespoons |
| Cumin | 1 teaspoon |
| Cinnamon | 1/2 teaspoon |
| Salt and pepper to taste | – |
| Fresh parsley, chopped | 1/4 cup |
| Lemon juice | 1 tablespoon |
| Tomato sauce (for topping) | 1 cup |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds; set aside.
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until soft.
- Add ground meat to the skillet; cook until browned, then stir in cooked rice, tomato paste, cumin, cinnamon, salt, pepper, parsley, and lemon juice.
- Stuff the prepared bell peppers with the meat mixture and place them in a baking dish.
- Pour tomato sauce over the stuffed peppers and cover the dish with foil.
- Bake in the preheated oven for 30-35 minutes, until the peppers are tender.
- Remove from the oven and serve warm. Enjoy your Middle Eastern Stuffed Peppers!
Korean Beef Bulgogi With Stir-Fried Greens
Korean Beef Bulgogi with Stir-Fried Greens is a deliciously marinated dish that brings the rich flavors of Korea straight to your dinner table. This dish features thinly sliced beef that is tenderized and infused with a blend of savory soy sauce, sesame oil, and garlic, then grilled to perfection. Paired with vibrant stir-fried greens, it’s a perfect balance of flavors and textures, making it an excellent option for a satisfying autumn meal.
| Ingredients | Quantity |
|---|---|
| Beef (sirloin or rib-eye) | 1 lb |
| Soy sauce | 1/4 cup |
| Brown sugar | 2 tablespoons |
| Sesame oil | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Ginger, minced | 1 teaspoon |
| Green onions, chopped | 1/4 cup |
| Red pepper flakes (optional) | 1 teaspoon |
| Cooking oil | 2 tablespoons |
| Assorted greens (spinach, bok choy, or kale) | 4 cups |
Cooking Steps:
- Slice the beef thinly against the grain and marinate with soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, and red pepper flakes for at least 30 minutes.
- Heat cooking oil in a large skillet or grill pan over medium-high heat and add the marinated beef in batches, cooking until browned and cooked through.
- In the same pan, add assorted greens and stir-fry for 3-5 minutes until wilted.
- Serve the bulgogi over the stir-fried greens and enjoy your Korean Beef Bulgogi with Stir-Fried Greens!
