Hearty Pumpkin Soup
Hearty pumpkin soup is a comforting and flavorful dish perfect for fall dinners, especially for new cooks looking to impress family and friends with minimal fuss. This creamy soup combines the natural sweetness of pumpkin with aromatic spices, creating a satisfying meal that warms the soul on chilly evenings. It’s easy to make and can be served as a starter or a light main course.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled and diced) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until soft.
- Add the diced pumpkin, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the pumpkin is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth (or transfer it to a blender in batches).
- Stir in the coconut milk and heat the soup gently until warmed through.
- Taste and adjust seasoning if necessary, then serve hot and enjoy!
- 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...
Classic Chili
Classic chili is a hearty and satisfying dish that embodies the flavors of fall. It’s perfect for new cooks, as it requires simple ingredients and minimal cooking techniques. This one-pot meal is not only warming on chilly evenings but also great for leftovers, making it a go-to choice for busy weeknights or gatherings with family and friends.
| Ingredients | Quantity |
|---|---|
| Ground beef (or turkey) | 1 pound |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Bell pepper (chopped) | 1 medium |
| Canned diced tomatoes | 28 ounces |
| Canned kidney beans | 15 ounces |
| Canned black beans | 15 ounces |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and bell pepper until softened.
- Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon.
- Stir in the chili powder, cumin, salt, and pepper, cooking for another minute until fragrant.
- Add the diced tomatoes, kidney beans, and black beans. Stir to combine.
- Bring the mixture to a simmer, then reduce heat and cook for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot, optionally garnished with toppings like cheese, sour cream, or fresh cilantro. 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...
One-Pan Roasted Chicken and Vegetables
One-Pan Roasted Chicken and Vegetables is a simple and flavorful dish that is perfect for new cooks. This meal combines juicy chicken legs or thighs with a colorful mix of seasonal vegetables, all seasoned with herbs and roasted together in one pan. It’s not only easy to prepare but also minimizes cleanup, making it an excellent choice for busy fall nights.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 4 pieces |
| Carrots (cut into chunks) | 2 medium |
| Potatoes (cut into wedges) | 2 medium |
| Brussels sprouts (halved) | 2 cups |
| Olive oil | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the chicken, carrots, potatoes, and Brussels sprouts.
- Drizzle with olive oil, then sprinkle with garlic powder, paprika, thyme, salt, and pepper. Toss to coat evenly.
- Spread the mixture onto a large baking sheet in a single layer.
- Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your delicious one-pan meal!
- 💰 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...
Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting and delicious dish that is perfect for fall evenings. This creamy rice dish, enriched with savory mushrooms and a hint of cheese, provides a warm and hearty meal that’s ideal for new cooks looking to impress their friends or families. The technique of slowly adding broth to the rice allows it to absorb flavors and creates a luscious texture.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Mushroom (sliced) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Parmesan cheese (grated) | ½ cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (chopped) | for garnish |
Cooking Steps:
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and cook until translucent.
- Stir in the garlic and sliced mushrooms, cooking until the mushrooms are browned.
- Add the Arborio rice, stirring to coat the grains, and toast for about 1-2 minutes.
- Pour in 1 cup of warm broth, stirring until absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until the rice is creamy and al dente.
- Once the rice is cooked, stir in the Parmesan cheese, and season with salt and pepper.
- Serve hot, garnished with fresh parsley, and enjoy your delicious creamy mushroom risotto!
- 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
Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a vibrant and nutritious dish perfect for fall. These tacos combine the sweetness of roasted sweet potatoes with the earthiness of black beans, topped with fresh ingredients that provide a burst of flavor in every bite. They’re easy to make and can be packed with toppings to suit your taste, making them a great choice for new cooks looking to create a satisfying meal.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (cubed) | 2 medium |
| Black beans (canned, drained) | 1 can (15 oz) |
| Olive oil | 2 tablespoons |
| Taco seasoning (or cumin and chili powder) | 2 teaspoons |
| Corn tortillas | 8-10 |
| Avocado (sliced) | 1 medium |
| Fresh cilantro (chopped) | for garnish |
| Lime (cut into wedges) | 1 |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, taco seasoning, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While the sweet potatoes are roasting, warm the black beans in a small pot over low heat.
- Once the sweet potatoes are cooked, warm the corn tortillas in a dry skillet.
- Assemble the tacos by filling each tortilla with roasted sweet potatoes, black beans, sliced avocado, and garnish with fresh cilantro.
- Serve with lime wedges on the side for added flavor. Enjoy your delicious sweet potato and black bean tacos!
- 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
Easy Beef and Vegetable Stew
Easy Beef and Vegetable Stew is a comforting and hearty dish that’s perfect for fall, providing warmth and nourishment as the weather cools down. This stew combines tender chunks of beef with a variety of vegetables, simmered in a rich broth, making it an ideal meal for new cooks looking to create something satisfying and homey.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into cubes) | 1.5 pounds |
| Carrots (sliced) | 2 medium |
| Potatoes (diced) | 2 medium |
| Celery (sliced) | 2 stalks |
| Onion (chopped) | 1 large |
| Garlic (minced) | 2 cloves |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Bay leaves | 2 |
| Thyme (dried or fresh) | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Heat olive oil in a large pot over medium heat; add the beef cubes and brown on all sides.
- Add the chopped onion and minced garlic to the pot, cooking until the onion is soft.
- Stir in the carrots, potatoes, and celery; cook for another 5 minutes.
- Add the beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Taste and adjust the seasoning if necessary, then serve warm. Enjoy your hearty beef and vegetable stew!
- 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...
Baked Ziti With Spinach
Baked Ziti with Spinach is a delicious and comforting Italian-American dish that’s perfect for fall gatherings or weeknight dinners. This baked pasta dish combines ziti noodles, rich marinara sauce, fresh spinach, and a blend of cheeses, creating a warm, cheesy casserole that’s both satisfying and easy to prepare, making it an ideal recipe for new cooks.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 ounces |
| Marinara sauce | 4 cups |
| Fresh spinach (chopped) | 4 cups |
| Ricotta cheese | 15 ounces |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Egg | 1 |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Pepper | to taste |
| Italian seasoning | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Cook the ziti pasta according to package directions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat; add minced garlic and sauté for 1 minute. Add chopped spinach and cook until wilted.
- In a large bowl, combine the ricotta cheese, cooked spinach, egg, salt, pepper, and Italian seasoning.
- Mix the ziti with marinara sauce, then layer half of it in a greased baking dish. Spread the ricotta mixture over this, followed by the remaining ziti. Top with shredded mozzarella and grated Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy your hearty Baked Ziti with Spinach!
- 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...
Butternut Squash Curry
Butternut Squash Curry is a warm and fragrant dish that brings together the comforting flavors of fall with spices and creamy coconut milk. This vegan-friendly curry is not only hearty and satisfying but also easy to prepare, making it a perfect choice for new cooks looking to impress with minimal fuss. Paired with rice or naan, it’s a vibrant addition to your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled, diced) | 4 cups |
| Coconut milk | 1 can (13.5 ounces) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (grated) | 1 tablespoon |
| Vegetable broth | 1 cup |
| Curry powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the curry powder and cumin, then add the diced butternut squash, mixing well.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Cook for 20-25 minutes or until the squash is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired. Enjoy your delicious Butternut Squash Curry!
- 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....
Apple Cider Glazed Pork Chops
Apple Cider Glazed Pork Chops are a delightful autumn dish that marries sweet and savory flavors perfectly. The tangy apple cider glaze caramelizes beautifully on the pork, creating a mouthwatering crust. This easy-to-make recipe is ideal for new cooks looking to bring seasonal ingredients into their cooking while impressing family or friends.
| Ingredients | Quantity |
|---|---|
| Pork chops | 4 (about 1 inch thick) |
| Apple cider | 1 cup |
| Brown sugar | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Season the pork chops with salt and pepper on both sides.
- In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops for 3-4 minutes on each side until browned.
- In a small bowl, mix apple cider, brown sugar, and Dijon mustard. Pour this mixture over the pork chops.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork chops rest for a few minutes before serving. Drizzle the glaze over the top and garnish with fresh thyme if desired. Enjoy your flavorful Apple Cider Glazed Pork Chops!
- 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
Stuffed Bell Peppers
Stuffed Bell Peppers are a colorful and nutritious dish that showcases seasonal vegetables while providing a satisfying meal. This recipe is ideal for new cooks, as it combines flavorful ingredients and offers the flexibility to customize the stuffing to suit your taste. Bell peppers are filled with a delicious mixture of rice, ground meat, or beans and vegetables, then baked until tender.
| Ingredients | Quantity |
|---|---|
| Bell peppers | 4 large |
| Cooked rice | 1 cup |
| Ground beef or turkey | 1 pound |
| Onion | 1 (chopped) |
| Garlic | 2 cloves (minced) |
| Diced tomatoes | 1 can (14.5 oz) |
| Italian seasoning | 1 teaspoon |
| Cheese (shredded) | 1 cup |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Lightly drizzle with olive oil and place them in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, then add ground meat and cook until browned.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer for a few minutes.
- Stuff each bell pepper with the rice and meat mixture. Top with shredded cheese.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly. Enjoy your delicious Stuffed Bell Peppers!
Vegetable Quinoa Salad
Vegetable Quinoa Salad is a vibrant and nutritious dish that highlights the abundance of fall vegetables, making it perfect for new cooks looking to create a healthy and filling meal. This salad is not only simple to prepare but also customizable with your favorite vegetables and dressing, making it a versatile option for lunch or dinner.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup (dry) |
| Vegetable broth | 2 cups |
| Cherry tomatoes | 1 cup (halved) |
| Cucumber | 1 (diced) |
| Bell pepper | 1 (diced) |
| Red onion | 1/2 (diced) |
| Corn (frozen or canned) | 1 cup |
| Parsley (fresh) | 1/4 cup (chopped) |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Rinse quinoa under cold water and drain.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- In a large bowl, mix cooled quinoa with cherry tomatoes, cucumber, bell pepper, red onion, corn, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the quinoa salad and toss to combine.
- Adjust seasoning to taste and serve chilled or at room temperature. Enjoy your invigorating Vegetable Quinoa Salad!
