Fall Recipes (Sept. 2012)

September 6, 2012

My mother in law has given me a year’s subscription to Celebrate Magazine (Phyllis Hoffman). In the July/August issue, I found some great fall recipes that I thought I would share. They are healthy, hearty, and full of flavor.

 

Autumn Chopped Salad with Apple Cider Vinaigrette

Makes 8-10 servings

 

2 heads green leaf lettuce, chopped

1 5-oz bag dried cranberries

1.5 c. chopped, toasted walnuts

2 red Anjou pears, chopped

1 4-oz container Gorgonzola cheese crumbles

Apple cider vinaigrette (follows)

 

Vinaigrette (makes 2 cups)

1 c. apple cider

3 Tbs. apple-cider vinegar

2 Tbs. honey

1 tsp. Dijon mustard

1 shallot, chopped

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 c. extra-light olive oil

 

In a large bowl, combine lettuce, cranberries, walnuts, pears, and cheese crumbles, tossing gently to combine. Drizzle with vinaigrette and serve immediately.

 

To make the vinaigrette, combine cider, vinegar, honey, mustard, shallot, salt and pepper in an electric blender; process until blended. With blender running, add olive oil in a slow, steady stream; process until blended.

 

Crunchy Cornbread Muffins

Makes 2 dozen muffins

 

8 Tbs. butter, cut into small pieces (alternatively try a butter substitute of your choice–my suggestion)

2.5 c. self-rising buttermilk white cornmeal mix (Celebrate tested with White Lily Self-rising Buttermilk Cornmeal Mix)

2 c. whole buttermilk

 

Preheat oven to 425 degrees. Evenly divide butter between each cup of 2 (12-cup) muffin pans. Place muffin in pans in over for 2 minutes to heat pans and until butter is melted. In a medium bowl, combine cornmeal mix and buttermilk, stirring to combine well. Spoon batter into hot muffin pans, filling each cupt half full. Cook in pans for 2 minutes before removing.

 

White Chicken Chili

Makes 8-10 servings

 

2 Tbs. olive oil

2 c. chopped yellow onion

2 qt. chicken broth

2 19-oz cans cannellini beans, drained

2 15.5-oz cans great Northern beans, drained

2 4-oz cans diced green chiles

2 Tbs. ground chili powder

2 Tbs. ground cumin

2 tsp. garlic powder

1.25 tsp. salt

1/4 tsp. ground red pepper

4 c. shredded pepper Jack cheese

1 c. sour cream

6 c. chopped rotisserie chicken

 

In a large Dutch oven, heat olive oil over medium heat. Add onion; cook for 4-5 minutes, stirring frequently, until tender. Add chicken broth, beans, green chiles, chili powder, cumin, garlic powder, salt, and red pepper. Bring to a boil; reduce head to medium-low, and simmer, uncovered, for 30 minutes, stirring occasionally. Add cheese and sour cream, stirring just until cheese is melted. Add chicken; cook 2-3 minutes, or until chicken is heated through.

 

And here are a couple wonderful appetizers!

 

Warm Cajun Shrimp Dip

Makes 6-8 servings

 

1 8-oz package cream cheese, softened

1/4 c. mayonnaise (or substitute–my add)

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1.5 tsp. Creole seasoning, or to taste (tested with Tony Chachere’s)

1 c. chopped cooked peeled shrimp

1/2 c. shredded pepper Jack cheese

1 1-lbs. round loaf hearty white bread (I always prefer sourdough)

1 Tbs. sliced green onion

Garnish: lemon wedge, cooked shrimp

Assorted crackers/breadsticks (optional)

 

Preheat oven to 350 degrees. In a large bowl, combine cream cheese, mayonnaise, mustard, Worcestershire sauce, and Creole seasoning; beat at medium speed with an electric mixer until blended. Stir in shrimp and shredded cheese.

 

Using a serrated knife, cut a 1/2-inch thick slice from top of bread loaf. Carefully hollow out inside of loaf, leaving about a 3/4-inch shell. Reserve bread pieces for another use.

 

Spoon shrimp mixture into bread shell; lightly spray with nonstick cooking spray. Wrap in foil; place on a baking sheet. Bake for 15 minutes. Remove foil and back 15 minutes more, or until heated thoroughly. Sprinkle with green oinion. Garnish with lemon wedges and cooked shrimp, if desired. Serve with assorted crackers and breadsticks, if desired.

 

Pumpkin Hummus

Makes about 3 cups

 

1 16-oz can pumpkin (not pumpkin pie filling)

1 15.5-oz can garbanzo beans, drained

1/2 c. tahini (sesame seed paste; usually found on ethnic food aisle in grocery stores)

2 Tbs. fresh lemon juice

1.75 tsp. salt, or to taste

1/2 tsp. garlic powder

2 Tbs. roasted, salted pumpkin seeds

2 Tbs. extra-virgin olive oil

Pita bread, bell pepper strips (optional)

 

In the work bowl of a food processor, combine pumpkin, garbanzo beans, tahini, lemon juice, salt, and garlic powder. Process until blended, stopping occasionally to scrape sides of bowl. Spoon mixture into a serving bowl. Sprinkle with pumpkin seeds, and drizzle with olive oil. Serve with pita bread and bell pepper strips, if desired.

 

And as always, look for healthier options to substitute for those that may offer too much fat or sugar! Enjoy the remaining days of summer, and start loving the foods of fall, my personally favorite time of year to eat!

 

(My apologizes for not having pictures. I was unable to get the pictures off the Celebrate Magazine website. *Sigh* But I promise all these foods look so yummy!)

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2 Responses to “Fall Recipes (Sept. 2012)”

  1. habisha said

    They look great. I would never have thought of putting pumpkin with hummus

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