Hearty Beef Stew
Hearty Beef Stew is the quintessential comfort food, perfect for chilly fall Sundays. This savory dish is a delightful combination of tender beef, hearty vegetables, and aromatic herbs that meld together in a rich broth to create a satisfying meal. It’s a warm embrace on a plate, ideal for gathering friends and family around the dinner table.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cut into cubes | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 large |
| Carrots, sliced | 3 medium |
| Celery, chopped | 2 stalks |
| Garlic, minced | 4 cloves |
| Beef broth | 4 cups |
| Red wine (optional) | 1 cup |
| Tomato paste | 2 tablespoons |
| Bay leaves | 2 |
| Thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Potatoes, diced | 2 large |
Cooking Steps:
- In a large pot, heat olive oil over medium-high heat and brown the beef cubes on all sides. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery for about 5 minutes until softened. Add garlic and cook for another minute.
- Stir in the tomato paste and cook for a few minutes before adding the beef back to the pot.
- Pour in the beef broth and red wine (if using), and add bay leaves and thyme. Bring to a boil, then reduce heat to low and simmer for about 1.5 hours.
- Add the diced potatoes, season with salt and pepper, and continue to simmer for another 30 minutes or until everything is tender.
- Remove bay leaves before serving and enjoy your hearty beef stew!
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Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a creamy and comforting dish, perfect for warming up on crisp fall days. This smooth, velvety soup made with roasted butternut squash, seasoned with aromatic spices, is not only delicious but also packed with nutrients. It’s a wonderful starter for a Sunday supper or can be enjoyed on its own with a slice of crusty bread.
| Ingredients | Quantity |
|---|---|
| Butternut squash, halved & seeds removed | 1 medium |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves |
| Vegetable broth | 4 cups |
| Coconut milk (or heavy cream) | 1 cup |
| Ground nutmeg | 1/4 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (optional) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 40-45 minutes until tender.
- In a large pot, heat some olive oil over medium heat and sauté the diced onion until translucent. Add the minced garlic and cook for another minute.
- Scoop the roasted squash from its skin and add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer.
- Stir in the coconut milk (or heavy cream), nutmeg, and cinnamon. Blend the soup using an immersion blender or in batches with a conventional blender until smooth.
- Season with additional salt and pepper to taste. Serve hot, garnished with fresh thyme if desired. Enjoy!
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Classic Chicken Pot Pie
Classic Chicken Pot Pie is a timeless comfort food that combines tender chicken, hearty vegetables, and a rich, creamy sauce all encased in a flaky, buttery crust. Perfect for a cozy Sunday supper, this dish is sure to delight your family and friends with its delicious flavors and satisfying textures.
| Ingredients | Quantity |
|---|---|
| Chicken breast, cooked and shredded | 2 cups |
| Carrots, diced | 1 cup |
| Peas | 1 cup |
| Celery, diced | 1/2 cup |
| Onion, diced | 1 small |
| Butter | 1/3 cup |
| All-purpose flour | 1/3 cup |
| Chicken broth | 1 1/2 cups |
| Milk | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Ready-made pie crust | 1 (9-inch) |
| Egg, beaten (for egg wash) | 1 |
Cooking Steps:
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat, then sauté onions, carrots, and celery until tender.
- Stir in flour and gradually whisk in chicken broth and milk until the mixture thickens. Add shredded chicken and peas, and season with salt and pepper.
- Pour the filling into a pie crust-lined dish, top with another crust, and seal the edges. Cut slits in the top crust for steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake for 30-35 minutes or until the crust is golden brown. Let sit for a few minutes before serving. Enjoy!
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Coq Au Vin
Coq Au Vin is a classic French dish that translates to “rooster in wine.” This comforting and hearty meal features chicken slow-cooked in a rich red wine sauce, along with earthy mushrooms, crispy bacon, tender vegetables, and aromatic herbs. Perfect for a Sunday supper, Coq Au Vin promises deep flavors and a festive feel that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Chicken, cut into pieces | 4-6 pieces |
| Red wine | 2 cups |
| Bacon, diced | 4 slices |
| Mushrooms, sliced | 2 cups |
| Carrots, sliced | 2 medium |
| Onion, diced | 1 large |
| Garlic, minced | 2 cloves |
| Chicken broth | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme or bay leaf | 2 sprigs or 1 |
| Salt | to taste |
| Black pepper | to taste |
| Flour | 2 tablespoons |
| Parsley, chopped (for garnish) | 2 tablespoons |
Cooking Steps:
- In a large Dutch oven, cook the diced bacon until crispy; remove and set aside.
- In the same pot, add chicken pieces and brown on all sides, then remove and set aside.
- Sauté onions, carrots, and garlic in the remaining fat until tender, then sprinkle with flour.
- Pour in the red wine and chicken broth, scraping up any browned bits. Bring to a simmer.
- Add the chicken back to the pot along with bacon, mushrooms, thyme, salt, and pepper.
- Cover and cook on low heat for 1.5 to 2 hours until the chicken is tender.
- Adjust seasoning if necessary and garnish with fresh parsley before serving. Enjoy!
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Mushroom Risotto
Mushroom Risotto is a creamy, comforting Italian dish that showcases the umami flavor of mushrooms, making it an excellent choice for a Sunday supper. This dish is made by slowly cooking Arborio rice in a rich broth, allowing it to absorb all the flavors, resulting in a perfectly creamy and satisfying meal. With its warm, earthy tones and velvety texture, Mushroom Risotto is ideal for cozy fall evenings spent with loved ones.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Mushrooms, sliced | 2 cups |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Parmesan cheese, grated | ½ cup |
| Fresh parsley, chopped | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| White wine (optional) | ½ cup |
Cooking Steps:
- In a pot, heat vegetable broth and keep it warm on low heat.
- In a large skillet, heat olive oil and butter over medium heat; add onions and garlic, sautéing until softened.
- Add sliced mushrooms and cook until they release their moisture and become tender.
- Stir in Arborio rice, cooking for a minute before adding white wine (if using) and stirring until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, remove it from the heat and stir in Parmesan cheese, salt, pepper, and parsley.
- Let it sit for a few minutes before serving warm. Enjoy!
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Spaghetti Bolognese
Spaghetti Bolognese is a classic Italian dish that features a rich and hearty meat sauce served over spaghetti pasta. This comforting meal is perfect for fall evenings, as it combines the robust flavors of ground beef, tomatoes, and aromatic herbs to create a warming dish that the whole family will enjoy. Pair it with a side salad and garlic bread for a complete Sunday supper meal.
| Ingredients | Quantity |
|---|---|
| Spaghetti | 12 ounces |
| Ground beef | 1 pound |
| Onion, finely chopped | 1 medium |
| Carrot, grated | 1 large |
| Celery, finely chopped | 1 stalk |
| Garlic, minced | 2 cloves |
| Canned tomatoes, crushed | 28 ounces |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan cheese, grated | for serving |
Cooking Steps:
- Cook spaghetti according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté onions, carrots, celery, and garlic until softened.
- Add ground beef to the skillet, stirring until browned; drain excess fat if necessary.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper, then let simmer for about 20-30 minutes to blend flavors.
- Serve the Bolognese sauce over the cooked spaghetti and sprinkle with grated Parmesan cheese before serving. Enjoy!
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Baked Ziti With Pumpkin
Baked Ziti with Pumpkin is a warm and comforting dish perfect for the fall season. This cheesy, baked pasta recipe incorporates the rich flavors of pumpkin, Italian herbs, and the classic goodness of marinara sauce. It’s a delightful twist on traditional baked ziti that will surely please your family during Sunday supper.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 ounces |
| Canned pumpkin puree | 1 cup |
| Ricotta cheese | 15 ounces |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1 cup |
| Marinara sauce | 3 cups |
| Egg | 1 large |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and cook the ziti pasta according to package instructions until al dente; drain and set aside.
- In a large bowl, mix together the pumpkin puree, ricotta cheese, egg, oregano, basil, salt, and pepper until well combined.
- In a large baking dish, layer half of the cooked ziti, followed by half of the marinara sauce, and half of the pumpkin-ricotta mixture. Sprinkle with half of the mozzarella cheese.
- Repeat the layers with the remaining ziti, marinara, pumpkin-ricotta mixture, and top with the remaining mozzarella and grated Parmesan cheese.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 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 Pumpkin!
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Beef and Vegetable Shepherd’s Pie
Beef and Vegetable Shepherd’s Pie is a hearty and comforting dish that brings warmth to your fall Sunday suppers. This classic recipe is a savory blend of ground beef, fresh vegetables, and creamy mashed potatoes, all baked together to create a satisfying meal. It’s a perfect way to gather your family around the table on a chilly evening.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Onion, diced | 1 medium |
| Carrot, diced | 1 medium |
| Celery, diced | 1 stalk |
| Garlic, minced | 2 cloves |
| Frozen peas | 1 cup |
| Beef broth | 1 cup |
| Worcestershire sauce | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Mashed potatoes | 4 cups |
| Cheddar cheese, shredded | 1 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, celery, and garlic, cooking until softened.
- Stir in the ground beef, cooking until browned. Drain excess fat, then add beef broth, Worcestershire sauce, peas, salt, and pepper. Simmer for a few minutes.
- Transfer the beef mixture to a baking dish and top with an even layer of mashed potatoes. Sprinkle shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Allow to cool slightly before serving. Enjoy your Beef and Vegetable Shepherd’s Pie!
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Maple-Glazed Pork Tenderloin
Maple-Glazed Pork Tenderloin is a delightful and flavorful dish that you can easily prepare for your fall Sunday supper. Marinated in a sweet and savory maple glaze, this tenderloin offers a perfect balance of sweetness and spice that complements the rich flavors of autumn. Serve it alongside seasonal sides for a comforting meal your family will love.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Maple syrup | 1/3 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh rosemary, chopped | 2 teaspoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together maple syrup, Dijon mustard, olive oil, minced garlic, rosemary, salt, and black pepper to create the glaze.
- Place the pork tenderloin in a baking dish and brush generously with the maple glaze. Reserve some glaze for basting later.
- Bake in the preheated oven for about 25-30 minutes, basting with the reserved glaze halfway through, until the internal temperature reaches 145°F (63°C).
- Let the tenderloin rest for 5-10 minutes before slicing. Serve warm and enjoy your Maple-Glazed Pork Tenderloin!
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Fall Harvest Salad
Fall Harvest Salad is a vibrant and nutritious dish that captures the essence of autumn with its blend of seasonal vegetables, fruits, and grains. This salad is perfect for a Sunday supper, offering a rejuvenating counterpoint to heartier dishes. Packed with flavor and color, it’s not only delicious but also a great way to celebrate the flavors of fall.
| Ingredients | Quantity |
|---|---|
| Mixed greens | 6 cups |
| Roasted butternut squash | 2 cups |
| Cranberries (dried or fresh) | 1/2 cup |
| Goat cheese, crumbled | 1/2 cup |
| Toasted pecans | 1/2 cup |
| Quinoa (cooked) | 1 cup |
| Apple, diced | 1 |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large bowl, combine mixed greens, roasted butternut squash, cranberries, goat cheese, toasted pecans, cooked quinoa, and diced apple.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or chill for a short time before serving for flavors to meld. Enjoy your Fall Harvest Salad!
Apple Crisp With Vanilla Ice Cream
Apple Crisp with Vanilla Ice Cream is a quintessential fall dessert that combines warm, spiced apples with a crunchy oat topping. This dish delights the senses with its comforting aromas and textures, making it a perfect sweet ending to a Sunday supper. Topped with a scoop of creamy vanilla ice cream, it’s an indulgent treat that embodies the flavors of autumn.
| Ingredients | Quantity |
|---|---|
| Apples, peeled and sliced | 6 cups |
| Granulated sugar | 3/4 cup |
| Cinnamon | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Rolled oats | 1 cup |
| All-purpose flour | 1/2 cup |
| Brown sugar | 1/2 cup |
| Butter, softened | 1/2 cup (1 stick) |
| Salt | 1/4 teaspoon |
| Vanilla ice cream | For serving |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sliced apples, granulated sugar, cinnamon, and lemon juice. Toss until the apples are well coated.
- Transfer the apple mixture to a greased 9×13 inch baking dish.
- In another bowl, mix rolled oats, flour, brown sugar, softened butter, and salt until crumbly.
- Sprinkle the oat mixture evenly over the apples in the baking dish.
- Bake for 30-35 minutes, or until the apples are soft and the topping is golden brown.
- Let cool slightly, then serve warm with a scoop of vanilla ice cream. Enjoy your Apple Crisp with Vanilla Ice Cream!
