Hearty Pumpkin and Quinoa Chili
Hearty Pumpkin and Quinoa Chili is a delicious and nutritious dish that is perfect for chilly fall evenings. This gluten-free chili combines the subtle sweetness of pumpkin with protein-packed quinoa and a medley of spices to create a warming and satisfying dish. It’s rich in flavors and can easily be customized with your favorite beans and vegetables, making it a great option for both meat-eaters and vegetarians alike.
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Red bell pepper | 1, chopped |
| Carrot | 1, diced |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Canned diced tomatoes | 1 can (14 oz) |
| Black beans | 1 can (15 oz), drained and rinsed |
| Quinoa | 1 cup |
| Ground cumin | 1 tablespoon |
| Chili powder | 2 teaspoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro | for garnish |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in garlic, red bell pepper, carrot, and cook for another 5 minutes.
- Add pumpkin puree, vegetable broth, diced tomatoes, black beans, quinoa, cumin, chili powder, salt, and pepper; bring to a boil.
- Reduce heat and simmer uncovered for about 25-30 minutes or until quinoa is cooked and flavors meld.
- Taste and adjust seasoning as desired. Serve hot, garnished with fresh cilantro. Enjoy!
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Creamy Butternut Squash Risotto
Creamy Butternut Squash Risotto is a comforting and creamy dish that embodies the flavors of fall. This gluten-free risotto features roasted butternut squash that adds a natural sweetness and vibrant color. With its rich, creamy texture and savory notes, this dish makes for an excellent main course or side dish that’s perfect for cozy autumn dinners.
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Butternut squash | 2 cups, cubed |
| Parmesan cheese | ½ cup, grated |
| Salt | to taste |
| Black pepper | to taste |
| Fresh sage (optional) | for garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and toss the cubed butternut squash with olive oil, salt, and pepper; roast until tender, about 25-30 minutes.
- In a large pot, heat olive oil over medium heat; sauté chopped onion until translucent, then add minced garlic and cook for an additional minute.
- Stir in the Arborio rice, coating it in the oil; gradually add vegetable broth one ladle at a time, stirring frequently until absorbed.
- Once the rice is al dente, fold in the roasted butternut squash and grated Parmesan cheese, mixing until creamy and well-combined.
- Season with additional salt and pepper to taste, garnish with fresh sage if desired, then serve warm. Enjoy!
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Savory Apple Cider Glazed Chicken
Savory Apple Cider Glazed Chicken is a delightful dish that perfectly captures the essence of fall. The chicken is tender and juicy, paired with a sweet and tangy apple cider glaze that adds depth of flavor and brightness. This gluten-free dish is an ideal centerpiece for your autumn dinner table, offering both comfort and a seasonal twist.
| Ingredient | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 4 pieces |
| Olive oil | 2 tablespoons |
| Apple cider | 1 cup |
| Dijon mustard | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Fresh thyme | 2 teaspoons |
| Salt | to taste |
| Black pepper | to taste |
| Apple slices (for garnish) | 1 apple, thinly sliced |
Cooking Instructions:
- Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium-high heat and sear the chicken thighs, skin-side down, until golden brown.
- In a bowl, combine apple cider, Dijon mustard, minced garlic, fresh thyme, salt, and pepper; mix well to create the glaze.
- Once the chicken is browned, pour the apple cider glaze over the chicken in the skillet, then transfer the skillet to the preheated oven.
- Bake for 25-30 minutes, or until the chicken is cooked through and the glaze is caramelized.
- Garnish with apple slices before serving. Enjoy your savory and festive meal!
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Rustic Beef and Mushroom Stew
Rustic Beef and Mushroom Stew is a hearty and comforting dish that embodies the warmth and flavors of fall. This gluten-free stew features tender chunks of beef, earthy mushrooms, and a medley of vegetables simmered in a rich broth, making it a perfect meal for chilly autumn evenings.
| Ingredient | Quantity |
|---|---|
| Beef chuck (cut into cubes) | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Carrots | 2, sliced |
| Celery | 2 stalks, diced |
| Mushrooms | 8 ounces, sliced |
| Garlic | 4 cloves, minced |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Fresh thyme | 2 teaspoons |
| Bay leaf | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat and brown the beef cubes on all sides. Remove and set aside.
- In the same pot, add onions, carrots, and celery, cooking until the vegetables are tender. Stir in garlic and mushrooms, cooking until the mushrooms release moisture.
- Return the beef to the pot and add beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil then reduce to a simmer.
- Cover and let the stew cook for about 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf, garnish with fresh parsley if desired, and serve warm. Enjoy this rustic dish with crusty gluten-free bread for dipping!
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Spaghetti Squash With Sage Brown Butter
Spaghetti Squash with Sage Brown Butter is a delightful gluten-free dish that captures the essence of fall flavors. This recipe features roasted spaghetti squash tossed in a rich and nutty brown butter sauce infused with aromatic sage, creating a simple yet elegant meal that is both satisfying and seasonal.
| Ingredient | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Unsalted butter | 6 tablespoons |
| Fresh sage leaves | 10-12 whole |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan cheese (optional) | Grated, for garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 40 minutes, or until the flesh is tender.
- While the squash is roasting, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage is crispy, about 3-5 minutes. Stir in minced garlic and cook for an additional minute.
- Once the squash is done, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into strands.
- Toss the spaghetti squash strands with the brown butter sauce, season with salt and pepper to taste, and garnish with grated Parmesan cheese if desired. Serve warm and enjoy this seasonal dish!
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Gluten-Free Shepherd’s Pie
Gluten-Free Shepherd’s Pie is a comforting and hearty dish perfect for a fall dinner. This classic recipe features a flavorful layer of seasoned ground meat topped with creamy mashed potatoes, creating a warm and satisfying meal that the whole family will love. With gluten-free modifications, it’s suitable for those with dietary restrictions while still delivering on taste.
| Ingredient | Quantity |
|---|---|
| Ground beef or lamb | 1 pound |
| Onion (chopped) | 1 medium |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 2 cloves |
| Tomato paste | 2 tablespoons |
| Beef broth | 1 cup |
| Frozen peas | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme (chopped) | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Potatoes (peeled and diced) | 2 pounds |
| Unsalted butter | 4 tablespoons |
| Milk | 1/2 cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, and celery, sautéing until softened.
- Add the minced garlic and ground meat to the skillet, breaking up the meat as it cooks. Season with salt, pepper, and thyme, then stir in the tomato paste and beef broth. Cook until the mixture is heated through and slightly thickened.
- Stir in the frozen peas, then transfer the meat mixture to a greased baking dish.
- Meanwhile, boil the diced potatoes in salted water until tender. Drain and mash with butter and milk until smooth and creamy. Spread the mashed potatoes over the meat mixture.
- Bake in the oven for 25-30 minutes, or until the top is golden brown. Let cool slightly before serving. Enjoy your delicious gluten-free Shepherd’s Pie!
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Fall Harvest Vegetable Casserole
Fall Harvest Vegetable Casserole is a vibrant and wholesome dish that highlights the best seasonal produce of autumn. This baked casserole combines a variety of roasted vegetables layered with a creamy sauce and topped with a crispy gluten-free breadcrumb topping. It’s a nourishing, flavorful option that serves as a great side dish or a hearty main course, perfect for gatherings and cozy dinners.
| Ingredient | Quantity |
|---|---|
| Zucchini (sliced) | 2 medium |
| Bell peppers (chopped) | 2 (any color) |
| Carrots (sliced) | 2 medium |
| Sweet potatoes (cubed) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 3 tablespoons |
| Vegetable broth | 1 cup |
| Gluten-free flour | 2 tablespoons |
| Heavy cream or coconut milk | 1 cup |
| Gluten-free breadcrumbs | 1 cup |
| Fresh thyme (chopped) | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat the oven to 375°F (190°C). In a large bowl, toss the zucchini, bell peppers, carrots, sweet potatoes, onion, and garlic with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- In a separate bowl, whisk together the vegetable broth, gluten-free flour, and heavy cream or coconut milk. Stir in the fresh thyme and season with salt and pepper.
- Once the vegetables are roasted, transfer them to a greased casserole dish and pour the creamy mixture over the top. Sprinkle gluten-free breadcrumbs on top.
- Bake in the oven for an additional 20-25 minutes, or until bubbly and golden brown. Let cool slightly before serving. Enjoy your Fall Harvest Vegetable Casserole!
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Cinnamon-Spiced Lentil Soup
Cinnamon-Spiced Lentil Soup is a hearty and comforting dish perfect for fall. This nourishing soup combines protein-packed lentils with warm spices, vegetables, and a hint of sweetness from cinnamon, creating a rich and flavorful meal that’s both gluten-free and vegan. It’s ideal for cozy dinners and can easily be made in large batches for meal prep or gatherings.
| Ingredient | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Bay leaf | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Fresh spinach (optional) | 2 cups |
| Lemon juice (optional) | 1 tablespoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the garlic, cumin, and cinnamon, cooking for an additional minute until fragrant.
- Add the lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until lentils are tender.
- If using, stir in fresh spinach and lemon juice just before serving. Adjust seasoning as necessary. Enjoy your Cinnamon-Spiced Lentil Soup!
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Maple Balsamic Brussels Sprouts and Sausage
Maple Balsamic Brussels Sprouts and Sausage is a delicious and hearty dish that’s perfect for fall dinner gatherings. The slight bitterness of the Brussels sprouts is beautifully balanced with the sweetness of maple syrup and the tanginess of balsamic vinegar. Combined with savory sausage, this gluten-free meal is both satisfying and flavorful.
| Ingredient | Quantity |
|---|---|
| Brussels sprouts | 1 lb |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Italian sausage (gluten-free) | 1 lb (sliced) |
| Garlic (minced) | 3 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (optional) | 1 teaspoon |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, then toss them with olive oil, maple syrup, balsamic vinegar, salt, and pepper in a large bowl.
- Spread the Brussels sprouts on a baking sheet and add the sliced sausage and minced garlic. Mix well to combine.
- Roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy and the sausage is browned.
- If using, sprinkle fresh thyme over the dish before serving. Enjoy your Maple Balsamic Brussels Sprouts and Sausage!
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Chicken and Wild Rice Bake
Chicken and Wild Rice Bake is a comforting and nourishing dish, perfect for chilly fall evenings. This gluten-free recipe combines tender chicken, hearty wild rice, and a medley of vegetables, all baked together in a creamy sauce that makes for a wholesome and satisfying meal.
| Ingredient | Quantity |
|---|---|
| Chicken breasts (cubed) | 2 cups |
| Wild rice | 1 cup |
| Chicken broth | 3 cups |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Carrots (sliced) | 1 cup |
| Celery (sliced) | 1 cup |
| Garlic (minced) | 2 cloves |
| Gluten-free flour (or cornstarch) | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Dried thyme | 1 teaspoon |
| Fresh parsley (optional) | for garnish |
Cooking Instructions:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add garlic and cook for an additional minute.
- Stir in the chicken, wild rice, chicken broth, flour, salt, pepper, and thyme. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
- Transfer the mixture to a greased baking dish and bake uncovered for 30-35 minutes, or until chicken is cooked through and rice is tender.
- Remove from oven, allow to cool slightly, and garnish with fresh parsley before serving. Enjoy your Chicken and Wild Rice Bake!
Roasted Root Vegetable and Chickpea Bowl
Roasted Root Vegetable and Chickpea Bowl is a vibrant, nutritious dish that makes for a hearty vegetarian option, perfect for fall. This gluten-free recipe features a variety of seasonal root vegetables, protein-rich chickpeas, and a delightful seasoning blend, all roasted to perfection and served over a bed of greens or grains.
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (diced) | 2 cups |
| Carrots (sliced) | 1 cup |
| Parsnips (sliced) | 1 cup |
| Beets (diced) | 1 cup |
| Chickpeas (cooked) | 1 can (15 oz) |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (optional) | for garnish |
| Greens or grains (e.g., quinoa, arugula) | for serving |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss sweet potatoes, carrots, parsnips, beets, and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated.
- Spread the vegetable and chickpea mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes until vegetables are tender and lightly browned, stirring halfway through.
- Serve roasted vegetables and chickpeas over a bed of greens or grains, garnishing with fresh cilantro if desired. Enjoy your Roasted Root Vegetable and Chickpea Bowl!
