We haven’t had a recipe-share post in a while, but I’ve seen a lot of discussion in the comments, so let’s discuss! What are you looking forward to making this fall? (Have your stock recipes changed if your in-office work schedule has changed — for example, are you trying more recipes that call for 4-6 hours of cooking versus being only interested in all-day crockpot recipes?)
Some of my favorites are below… all images/Pins via the blogs.
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Psst: Here are some of my favorite pans and devices for cooking — I’ve added some notes throughout the post on what I like and why.
Great Basic Fall Recipes
Kalyn’s Kitchen Sesame Chicken Broccoli: We make this with chicken breasts or pork tenderloin and serve it with white rice. We did buy black sesame just for this recipe, but to be honest I don’t notice a huge difference from the regular sesame seeds. (If you don’t have a rice cooker, you’re missing out — the rice is perfect every time…)
Ina Garten’s Panko-Crusted Salmon. Big thanks to whichever commenter suggested this; we love it! It calls for a cast iron pan and requires broiling, but that can be really heavy if you’re serving a group — it’s almost as good if you just cheat and bake it on a cookie sheet for a while.
Melissa D’Arabian’s Fish Picatta: Really easy and tasty. Hmmn, it might be even better if I put it in the air fryer instead of a pan — I’ll have to try that. (I just got this Cuisinart toaster oven/air fryer, but have been using this one for the past year or so.)
Creations by Kara’s Really Good Crockpot Roast Beef: So juicy; it never fails. We often add sliced mushrooms to the crockpot and serve with mashed potatoes. I have had various newer crockpots over the years (and have somehow been gifted TWO Instant Pots) but the one we use the most is the super old one with a ceramic/stoneware insert.
Amazing Soups and Stews
Emily Bites’ Sausage and Tortellini Stew: (SO good!) This is where I learned that if you add low-fat cream cheese to broth, you get something much creamier.
Gal on a Mission’s Zuppa Toscana Copycat Soup: (Sometimes we add potatoes as well as cauliflower, but you should make sure to cook them in broth for 10-12 minutes to make sure they’re cooked.) We’ve made this in the crock pot, but we’ve also just made it on the stove in a Dutch oven — I feel like it dirties less dishes that way. (I have a 3qt Creuset and a 6qt Lodge, and I use the Lodge — all of the kale and cauliflower can be really voluminous until it cooks down!)
(Speaking of avoiding dirty dishes, I love using a food scale to measure out ingredients instead of tablespoons and cups — it’s more accurate, and you don’t have to wash hardly anything!
Maangchi’s Kimchi Stew: We cheat with this one a lot and make it with pork tenderloin and regular chicken or vegetable broth. I did just buy some anchovy broth tablets, though, so I’m excited to try it this fall. (I got mine at Costco, but it looks like there are plenty of anchovy broth tablets on Amazon.)
Vegetarian Options for Fall
These are both a little involved, but really, really good.
Purple Carrot’s Roasted Sweet Potatoes and Beluga Lentils. We’ve cheated with this one and used goat cheese and regular lentils and it’s been OK.
Gimme Some Oven’s Roasted Broccoli and Farro Bowls: We skip the red onions.
Breakfast for Dinner
Lauren Fit Foodie’s Healthy Sausage Gravy Breakfast Casserole: Weird but really good!
I make this as written ingredient-wise (except I don’t usually have whole milk, 2% works fine) but I cheat time a little by doing the long simmer in the instant pot for 30 minutes on the low pressure setting. I prepare everything up to that point on the stovetop.
I also make black eyed peas with collard greens (greens optional) and serve them with rice or cornbread.
I can’t find a recipe link that is what I do so here it is. This is a family recipe:
Cut up half a block of salt pork into little cubes. Put those in a Dutch oven on medium heat. Dice and onion and put a teakettle full of water on to boil.
When the salt pork has released its fat a little, throw in the diced onion. Add a little more salt to the onion. Then add a cup of dried black eyed peas and maybe 4 cups of water. No need to pre-soak blackeyed peas. They will be soft after a slow simmer of 1 to 1.5 hours.
If you want the greens in the peas, cut the ribs out of a bunch of collard greens and then cut the leaves into ribbons (roll them up side to side to make this easier.) Give them a quick soak in a bowl of water to let the grit fall to the bottom. When the peas have about 20-30 minutes to go, add the collard greens. Taste for seasoning at the end – despite the salt pork, I usually like more salt.
If you like them hot, add hot sauce at the table.
For rice, just make a cup of long grain rice per the package directions. Sometimes people add a little butter to the cooked rice and serve it next to the blackeyed peas. Sometimes people put the rice in the bottom of a bowl and serve the blackeyed peas on top.
For square cornbread, use the recipe on the Alber’s box but omit the sugar.
For skillet cornbread (tastiest but doesn’t keep) heat up your cast iron skillet in the oven, add a couple of tablespoons of bacon grease to it, then make the cornbread with double cornmeal and no flour.
Thanks. I have an overabundance of BEPs from last year’s harvest that I really need to use up. I have a very different recipe in my repertoire but this is great for variety and simplicity. I think it will pair well with some of the fall vegetables I bring home from the local farmer’s market every week.
An easier version of tortellini soup is to grab a roast chicken at the supermarket, shred some of its meat and throw that it a pot to sautee with diced onions, a little garlic and pepper, and sliced carrots, and thyme. I add a splash of white wine, then some chicken broth. Once the broth is boiling, I add in the tortellini and cook for about 5 minutes. Then serve with a sliced heated baguette with butter. Delish and easy (takes about ten minutes start to finish to make).
This dish with chicken thighs is delicious. I drain the grease after browning the chicken, and only cook it in the oven for an hour. https://www.foodnetwork.com/recipes/valerie-bertinelli/heirloom-garlic-clove-chicken-thighs-6614051. I also love Ina Garten’s turkey meatloaf, which I cut in half because her recipe makes a ton.
Fall/winter though I’m in Los Angeles, so it always feels like spring/summer… I love to make Scottish Stew (from Food & Wine), Cottage Pie from Mrs. Beeton and roasted Rock Cornish game hen –perfect size for one.