4 Must-Try Fall Recipes
The autumn equinox is coming up. Eating healthy doesn't have to be boring, especially during fall. These fall recipes are the perfect way to celebrate autumn. When you want recipes that scream fall, you can make pureed soups, casseroles, or dinners. They are tastier than store-bought food. These four fall recipes will help you get through fall without wrecking your health goals.
Do you know what made it top of the fall baking list? A classic apple pie. You can add caramel to bring put the sweet taste of apples. Make your pie crust ahead of time to save on time. The pie goes perfectly with a cup of coffee or tea. Let the pie cool before serving.
For the crust
- 3 cups all purpose flour
- 1 cup butter, cut into ½" pieces
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
- 6 tablespoon ice water
For the filling
- 7 cups freeze dried apples
- ¼ cup brown sugar
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cups caramel, plus more for serving
- 1 egg beaten with 1 tablespoon water
- Coarse sugar, for sprinkling
- Ice cream, for serving
- Before you make the crust, put the flour and butter into the freezer for 30 minutes.
- Combine flour, sugar, and salt in a mixing bowl. Add butter. Use your hands or a pastry cutter to cut the butter into flour mixture into pea-sized pieces. Add a tablespoon of vinegar and ice water one at a time until the dough starts to become moist. The dough should not be wet and sticky because it will make the mixture to be crumbly.
- Place the dough onto a lightly floured surface. Cut into 2 equal size balls. Flatten the dough into disks and make sure there are no cracks.
- Cover the dough with plastic wrap. Refrigerate for at least 2 hours or until it is cold. You can also refrigerate overnight.
- Preheat the oven to 400°F. Prepare a large baking sheet and place it on the middle rack.
- Add apples, sugar, lemon juice, cornstarch, cinnamon, and salt to a large skillet. Cook in medium heat for about 10 minutes or until liquid has thickened and apples are tender. Let it cool as you roll out dough.
- Roll out one dough disk on a lightly floured surface into a 12" circle. Put the crust to a 9" pie plate and gently press to fit. Trim the hanging edges, then tuck under it. Spread the apples on the crust, and then pour caramel over the apples.
- Roll out the second dough disc of dough into a 12" circle. Cut into 10 strips. Place 4 strips over apples. Fold back the first and third strip, place the fifth strip over apples in the opposite direction, and lay folded-back slices over the fifth slice. Fold back the second and fourth strips, repeat the lattice top with the remaining crust, trim the strips, and press into crimped crust. Freeze until crust is chilled for 15 minutes.
- Brush egg wash over the chilled crust and sprinkle with coarse sugar. Place the pie plate onto a preheated baking sheet and bake until the crust is very golden for about 45 minutes.
- Cover the crust with foil when it starts to darken. Cool the apple pie on a wire rack for at least 2 hours before serving. Add more caramel and ice cream when serving, if desired.
Carrot Ginger Soup2
This fall recipe only requires only seven ingredients that you already have in the kitchen. It is a creamy and refreshing recipe that requires no cream unless you use it as garnish. Season with salt and pepper, and add a bit of maple to sweeten it up if you wish. That's it!
- 1 tablespoon olive oil
- 1 cup dried onions
- 3 tablespoon dried garlic
- 2 cups dried carrots
- 1½ teaspoons grated ginger
- 1 tablespoon apple cider vinegar
- 4 cups vegetable broth
- Salt and black pepper
- 1 teaspoon maple syrup (optional)
- Coconut milk (optional)
- Dollops of pesto (optional)
- Add olive oil to a large pot and heat over medium heat. Add the onions and a pinch of salt and pepper and cook for about 5 minutes, or until softened. Stir occasionally. Add garlic cloves and carrots to the pot and cook for about 10 minutes more, stirring occasionally.
- Stirn in the ginger and the apple cider vinegar. Add the vegetable broth, depending on your desired consistency. Reduce the heat and let it simmer over medium heat. Cook for about 20 minutes or until the carrots are soft.
- Put it aside to cool for a few minutes before you transfer it to a blender. Blend until smooth. Season according to your preference. If desired, add maple syrup.
- Sprinkle coconut milk and add a dollop of pesto, if desired.
Loaded Sweet Potato Nachos3
Loaded sweet potato nachos are the perfect fall recipe that your family will love. Serve them with your favorite nacho toppings.
- 3 cups freeze dried sweet potatoes
- 1 tablespoon olive oil
- 1 cup dehydrated black beans
- 3 tablespoon dried onions
- Salt and pepper to taste
- 1½ cups shredded Cheddar cheese
- ¼ cup chopped cilantro
- 1 large avocado pit removed and diced
- Sour cream or Greek yogurt
- Preheat oven to 400 degrees F.
- Spread the sweet potato chunks on a large baking sheet. Do not overcrowd the sweet potatoes. Use two baking sheets instead if you run out of room.
- Fry the sweet potatoes in olive oil and season with salt and pepper. Then, bake for about 10 minutes. Flip the sweet potatoes using a spatula. Bake for 5 more minutes or until the sweet potatoes are crisp.
- Remove the sweet potatoes from the oven. Sprinkle cheese and rehydrated black beans over the sweet potatoes. Then, bake for 5 more minutes or until the cheese melts.
- Top with green onions, cilantro, avocado, and sour cream or Greek yogurt. Serve immediately.
Curried Pumpkin Soup with Chicken4
Are you looking for fall inspiration? Fire up your taste buds with this quick and easy fall recipe. Make curried pumpkin soup with chicken beans and green chili.
- 1 tablespoon peanut oil
- 1 cup freeze dried green beans
- 3 cups pumpkin or butternut squash
- ⅓ cup curry paste
- 2 tablespoon dried chives
- 3 cups chicken stock
- 1 cup coconut cream
- 1 cup shredded chicken breast
- ½ cup Greek-style yogurt
- 1 green chili, sliced (optional)
- ¼ cup shredded coconut, toasted
- Heat the oil in a pan over medium-high heat.
- Add the pumpkin and cook for about two minutes. Add curry paste and cook for a minute or until fragrant.
- Pour chicken stock into the pan. Bring to the boil. Simmer under medium heat for about 5 minutes or until the pumpkin is tender. Remove from heat. Cool slightly. Transfer to a blender and blend until smooth.
- Add coconut cream and place over medium heat. Bring to a simmer. Then, add the chicken and beans. Cook for 2 minutes or until beans are bright green and tender.
- Divide soup among serving bowls. Top with the yogurt. Sprinkle with chili if using coconut and chives.
Have you made any of these fall recipes yet? Please share your feedback in the comments below!