Autumn recipes for home

  • Old Bay Potato and Corn Chowder and Easy Rye Molasses Loaf. Photo by Marie Cassady—

  • Old Bay Potato and Corn Chowder and Easy Rye Molasses Loaf. Photo by Marie Cassady

  • Don't toss out butternut squash seeds. They can be toasted just like pumpkin seeds and eaten as a snack or used as garnish. Sarah Pearson—Concord Monitor

  • Don't toss out butternut squash seeds. They can be toasted just like pumpkin seeds and eaten as a snack or used as garnish.

Published: 9/27/2020 2:17:19 PM

Autumn is in the air. Besides the spectacular foliage, pumpkin spice everything, and pulling on a cozy sweater, the things I look forward to most this time of year are the first pot of soup, apple pie and cider doughnuts, and the switch to darker breads and heartier foods. Here are some recipes that will soon be appearing in my kitchen to welcome the change of season.

Happy Fall Y’all!

Old Bay Potato andCorn Chowder

This is a lighter soup that easily makes the transition to cooler weather.

Serves 6

■3 tbsp vegetable oil

■3 potatoes (medium), diced

■1 yellow onion (medium) chopped

■3 stalks celery, chopped

■1 red bell pepper, seeded and chopped

■2 bay leaves

■1 tbsp Old Bay seasoning

■Salt and pepper to taste

■3 tbsp all-purpose flour

■10 ounces frozen corn kernels, thawed and drained

■15 ounces vegetable broth

■1 quart whole milk

■4 scallions, chopped, as garnish

Heat a deep pot over medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently. Add onion, celery, bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally, until vegetables begin to soften.

Uncover and whisk in flour. Cook one minute. Add corn, broth, and milk. Bring to a boil, then reduce heat and simmer about 10 minutes, to thicken. Sprinkle each serving with chopped scallions.

Moroccan Lentiland Vegetable Stew

Bold, smoky spices make this stew perfect for cool autumn evenings. The flavor is even better after it sits, so make it on the weekend and have dinner ready to pull out on a busy day. Serve with toasted naan bread.

Serves 4

■2 tbsp olive oil

■1 yellow onion, diced

■4 cloves garlic, minced

■4 ribs celery

■½ tbsp ground cumin

■1 tsp turmeric

■1 tsp cinnamon

■¼ tsp cayenne pepper

■15 ounce can chickpeas, rinsed and drained

■28 ounce can diced tomatoes

■½ pound cauliflower florets, frozen (no need to thaw) or fresh (need to be precooked until slightly tender)

■6 cups vegetable broth

■1 cup brown lentils

■1 bay leaf

Add the olive oil to a large pot and put on medium heat. Add the onion and garlic and sauté until softened. Add the celery and continue to sauté for 2-3 minutes. Add the cumin, cinnamon, and cayenne pepper. Stir and cook the spices with the vegetables for 1-2 minutes. Add the tomatoes (with juices), chickpeas and cauliflower. Stir until well mixed. Add the vegetable broth and bay leaf. 

Turn the heat up to high, place a lid on the pot, and bring to a boil. Add lentils. Stir and bring back to a boil, then turn the heat down to low. Cover and simmer for 30 minutes, or until lentils are tender. Remove the bay leaf, and add salt and pepper to taste.

Spiced Butternut Squash and Apple Soup

This soup has all the flavors of fall, and if you are harvesting butternut squash from your garden, this is a perfect use for it. Since this version has no dairy, it freezes well. To make the squash easier to peel and chop, cut off both ends of the squash, prick all over with a fork, and microwave the whole squash for 1-2 minutes.

Serves 6

■2 tbsp olive oil

■1 yellow onion, chopped

■1 medium carrot, chopped

■1 stalk celery, chopped

■1 medium butternut squash, peeled, seeded and chopped

■1 Granny Smith apple, peeled, cored, and chopped

■4 cups vegetable broth

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cayenne

■Salt and pepper to taste

■Toasted squash seeds for garnish

In a large pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook 4-5 minutes until softened. Add the squash, apple, and broth. Bring mixture to a boil over high heat. Reduce heat to low and simmer for about 30 minutes, or until squash and carrots are very soft. Remove from heat.

Puree the soup with an immersion blender, or in small batches in a standard blender. Stir in the cinnamon, nutmeg and cayenne. Season with salt and pepper to taste. Garnish each serving with toasted squash seeds.

Toasted Butternut Squash Seeds

Don’t throw those seeds away! Toast them for a garnish, or for a crunchy, salty snack.

Preheat oven to 300 degrees. Scoop the seeds from the cut squash cavity and wash away the squash flesh and strings under running water. Dry the seeds with a paper towel. Spread seeds in a single layer on a baking sheet, then drizzle with olive oil and season with a couple of pinches of salt. Toss to coat. Roast for about 20 minutes or until seeds are lightly browned.

Easy Rye Molasses Loaf

Don’t let the long list of ingredients scare you. This is quick and easy to mix up. But with sitting time, and an hour to bake, it does require advance planning.

■1½ cups all-purpose flour

■1 cup rye flour

■¼ cup + 2 tbsp oats (separate use) (regular or minute, not steel cut)

■2½ tsp baking powder

■1¼ tsp salt

■½ tsp baking soda

■1½ cups milk

■½ cup packed brown sugar

■3 tbsp dark molasses

■2 tbsp vegetable oil

■1 large egg, beaten

Heat oven to 350 degrees. Grease a 9x5x3 loaf pan. In a large bowl combine flours, ¼ cup oats, baking powder, salt and baking soda with a fork. In a medium bowl, whisk together milk, brown sugar, molasses, oil and egg.

Add to flour mixture, stirring with a fork just until moist. Pour into prepared pan. Let stand 20 minutes.

Sprinkle the 2 tbsp oats on top. Press oats slightly in to batter.

Bake for one hour, or until pick inserted in center comes out clean. Cool in pan for 5 minutes. Turn onto wire rack and cool completely.




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