Fall Recipe Round Up

Happy Monday, all!  Seeing as the cooler temps are here to stay and, dare I say it?  Snow is just around the corner, I thought I'd compile a few of my fall-ish recipes that I've made over the past few years.  Enjoy!!

 Vegetable Ragu 

-1 medium carrot, sliced
-1 garlic clove
-1/2 cup sliced zucchini
-1/4 cup onion
-a few mushrooms, sliced
-a small tomato, chopped
-1/3 cup of Hunt's fire roasted tomato's
-2 Tbsp chopped roasted red pepper strips
-1 Tbsp fresh basil/parsley
-S & P

Pour a quarter cup of water in the frying pan. Add carrot, garlic, zucchini, onion, mushrooms and tomato and S & P. Simmer for about 10 minutes. Add fire roasted tomato, red pepper strips & herbs. Cook another 5 minutes. Serves 2.

Sweet Potato Barley Risotto

-1 tsp olive oil
-1 small onion, diced
-1 cup pearl barley
-3 cups broth or water
-1 sweet potato, cubed
-1 tsp each coriander & cumin
-1/2 tsp each chili powder & cinnamon
-salt & pepper to taste
-2 Tbsp grated Parmesan cheese

*cube sweet potato and microwave in a bowl with a touch of water for 6ish minutes or until fork tender. Side aside
*heat oil in saucepan and cook onion about 5 minutes
*add barley and spices and cook 1 more minute
*Add broth/water, cover and cook on low heat for 15 minutes or until thick, checking every so often that the liquid hasn't dried up. Add more fluid if needed.
*Once barley is cooked through, stir in sweet potato and cheese. Remove from heat and serve.

Smoked Turkey, Lentil & Kale Soup

·                     2 carrots, peeled and chopped

·                     1 onion, chopped

·                     3 ribs of celery, chopped

·                     2 crushed garlic cloves

·                     2 tbsp avocado oil

·                     4 cup stock

·                     2 cups water

·                     2 cup green lentils

·                     2 bay leaves

·                     1 smoked turkey leg

·                     1 packed cup of chopped kale

·                     salt & pepper to taste

1.             Heat oil in a large pot and add all chopped veggies.  Cook until soft 5-8 minutes

2.             Add garlic, bay leaves, salt & pepper.  Cook 1 minute more

3.             Add smoked turkey leg, stock and water.  Bring to a boil

4.             Add lentils, bring back to boil then turn temp down to a simmer

5.             Partially cover and let simmer for 1.5 – 2 hours, stirring occasionally.

6.             With approx 45 minutes of cooking time left add chopped kale

7.             Remove turkey leg and set aside too cool slightly.  Puree soup with an immersion blender.  **If you  like your soup a bit thinner, add water accordingly.  I added an extra 2 cups**

8.             Keep soup on low heat while you remove and chopped all the meat from the bone.  Add turkey back to the pot and cook just a few more minutes to heat

Lentil & Rice Pilaf Stuffed Peppers

-1 onion
-1/2 cup shredded carrots
-1 cup lentils
-3 + 1/2 cups water
-1 can fire roasted tomatoes with juice
-2 minced garlic cloves
-1 cup brown rice
-1/2 cup pepper pieces (I used the tops of the peppers to be stuffed) 
-1 Tbsp basil
-salt & pepper
-6 peppers, tops cut off and inside cleaned out
-grated asiago cheese

*Pre-heat oven to 350*

*saute onion & carrots for about 5 minutes. Add water and lentils. Bring to a boil & then turn down heat, cover and cook for 10 minutes.

*add can of tomatoes, garlic, rice, 1/2 cup water, pepper pieces, S & P and basil. Cover & cook for another 15 minutes. Check to make sure mixture doesn't dry out. Add more water if needed.

*Put peppers in a casserole dish trimming bottom as needed so they stand straight. Fill with about 1/2 a cup of lentil/rice mixture. Sprinkle about 1 Tbsp of grated asiago on top.

*Bake for about 20-25 minutes. Enjoy! 

Pumpkin Nut Muffins

·                     1 cup WW flour

·                     2.5 tsp baking powder

·                     1/2 tsp salt

·                     1/2 tsp baking soda

·                     3/4 cup oats

·                     1/4 cup agave

·                     1/4 cup Egg Beaters (or 1 egg)

·                     3 tbsp melted butter

·                     1/2 cup vanilla flavoured “milk” (I used USVAB)

·                     1 cup pure pumpkin puree

·                     1/4 cup chopped walnuts

·                     1/4 cup chopped hazelnuts

1.             Heat oven to 400*

2.             Combine flour, baking powder and soda, salt

3.             Add oats

4.             Add remaining ingredients

5.             Stir to combine

6.             Fill greased muffin cups 1/2 way and bake for 20 minutes

You can check out all my recipes by clicking on the Recipe Tab at the top of the blog.  And don't forget to visit my Krista's Kravings Facebook page!!  I'd love to see some love over there, too.  :)

What is your favourite fall recipe??

Bye for now!!