Simple and healthy fall recipes

The air is getting colder, the days are getting shorter, the streets are gradually becoming covered with falling leaves - it is clear that autumn is already knocking on the door. When this time of year comes, we often think of cozy evenings and fall recipes that showcase only the best flavors of the season. One of the pretty faces of autumn is the variety of healthy and delicious fruits and vegetables. The juicy fruits, greens or root vegetables are not only a delight for our senses, but are also rich in nutrients and phytochemicals that boost our immunity and prepare the body for the long winter months.

Most fresh autumn recipes contain healthy and tasty products with which you can create appetizing appetizers,hearty soups, crisp salads,hearty dishes, delicious cakes or fruity desserts - anything that can keep you warm during the colder days and be a treat for your taste buds. It's time to indulge in warm foods that pamper us with fresh flavors - sweet potatoes, apples, sage, cinnamon and anything that can satisfy autumn cravings.

Stewed carrots with sage

The recipe for this quick andsimple vegetarian appetizeryou can double or triple as needed.

Ingredients:

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 1/2 cups diagonally sliced ​​carrots
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons fresh small sage leaves

Preparation:

Melt the butter in a large nonstick skillet over medium heat. Add olive oil, carrots and 2 tablespoons water. Partially cover the pan and cook for 10 minutes, until the carrots are almost tender. Sprinkle salt and pepper on top and cook for another 4 minutes until the ingredients are browned. Finally garnish with the sage leaves.

Sweet potato puree with pecans

Ingredients:

  • 4 sweet potatoes, approx. 1 kg
  • 1 1/2 tablespoons butter
  • 2 tablespoons low-fat milk
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans, toasted

Preparation:

  • Prick each potato 3-4 times on each side with a fork and wrap in damp paper towel. Place in the microwave on high for 8 minutes, turning after 4 minutes. Allow to cool, cut in half, scoop out and puree in a bowl.
  • Heat butter in a small saucepan over medium heat and cook until browned, 3 minutes. Add butter, milk and salt to the mashed potatoes, mix and garnish with pecans.

Autumn recipes – chicken soup pot with gnocchi

Homemade chicken soup has never been so quick and easy to make. The fried morsels of chicken thighs create a rich base for the soup, while carrots and peas add texture and freshness to this hearty dish. Thiskid friendly soupis perfect for a weekly fall dinner.

Ingredients:

  • 1 tablespoon olive oil
  • 400 g chicken thighs cut into pieces, skinless and boneless
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups chopped red onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 5 cups unsalted chicken broth
  • 250 g whole grain gnocchi
  • 2 tablespoons all-purpose flour
  • 1 cup frozen green peas
  • 1/2 teaspoon freshly ground black pepper

Preparation:

  • Heat a large Dutch oven over medium heat and add oil. Sprinkle chicken with 1/4 teaspoon salt and place in a pan. Cook until browned, 5 minutes. Remove the meat from the pan.
  • Add onion, celery, carrot, rosemary and thyme to pan and cook for about 7 minutes or until tender. Add 4 cups broth to loosen the fried leftovers. Bring the stock to the boil, reduce the heat and simmer for 8 minutes. After that theAdd gnocchiand cook for about 3 minutes until they float to the surface.
  • Combine the remaining 1 cup broth with the flour in a bowl and stir the mixture with a whisk. Slowly pour everything back into the pan, stirring constantly. Add the meat and peas and cook for 5 minutes. Finally season with salt and pepper.

Kale and Kabocha Squash Salad

Like the most popular autumn plated recipes, this salad embodies the best of seasonal produce. Hearty fried pumpkin, tangy dried cranberries and fresh kale are combined to create a healthy salad mix that is sure to be the highlight of the autumn table.

Ingredients:

  • 1/2 large, unpeeled green or orange pumpkin (kabocha) cut into approx. 12 wedges
  • 2 tablespoons virgin olive oil
  • 2 teaspoons coarsely ground coriander seeds
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 tablespoons dried cranberries
  • 6 tablespoons red wine vinegar
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons mustard seeds
  • 1/2 small red onion, thinly sliced ​​vertically
  • 2 tablespoons fresh lemon juice
  • 200g kale, stemmed and cut into wide strips

Preparation:

  • Preheat oven to 190°
  • Mix the pumpkin wedges with 1 tablespoon olive oil, coriander seeds, pepper and 1/4 teaspoon salt in a large bowl with your hands. Spread in a single layer on a baking sheet. Cover with aluminum foil and bake for 10 minutes. Remove the foil and bake for another 15 minutes, until the squash is tender and browned.
  • Meanwhile, bring the cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt to a boil in a small skillet over medium-high heat. Remove from heat and let steep for 15 minutes.
  • Let the onion stand in a bowl of ice-cold water for 10 minutes and then drain.
  • Combine lemon juice, kale, remaining 1 tablespoon olive oil, and 1/8 teaspoon salt in a large bowl with your hands and transfer to a large serving platter. Place the pumpkin and onions on top and sprinkle with cranberries.

Stuffed Roasted Pumpkin

There are numerous fall recipes featuring pumpkin, but this dish is sure to be the centerpiece on your table. Here the pumpkin plays a triple role - as a cooking vessel, as a serving bowl and as part of the meal itself. The hearty stew, filled with spelled and vegetables, braises in the pumpkin while the meat cooks and becomes tender.

Ingredients:

  • 3 tablespoons olive oil
  • 4 tombs Bratwurste, ca. 350 g
  • 350 g Zuchtchampignons
  • 1 tablespoon butter
  • 6 garlic cloves, minced
  • 2 celery stalks, chopped (about 1 cup)
  • 1 large red onion, chopped (about 2 cups)
  • 1/4 teaspoon cardamom
  • 2 1/2 cups unsalted chicken broth
  • 1 3/4 cups black-eyed peas
  • 3/4 teaspoon kosher salt
  • 1 Bag uncooked Emmer (Zweikorn)
  • 250 g large baby cartons, quartered
  • 2 large carrots, sliced ​​thickly
  • 1 can of whole peeled tomatoes, unsalted
  • 1 large pumpkin
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation:

  • Heat 1 tablespoon olive oil in a large casserole dish. Add sausages, fry for 6 minutes until brown on both sides, transfer to a large plate to cool and finally cut into thick slices. Heat the pan again with another tablespoon of oil, add the mushrooms, fry for 7 minutes and then place in the plate with the sausage. Add the butter and the last tablespoon of olive oil to the pan and add the garlic, celery and onion. Cook for 5 minutes and add cardamom. Add broth, black-eyed peas and salt. Let everything simmer for 10 minutes. Finally add the emmer and potatoes and cook for another 20 minutes.
  • Preheat the oven to maximum
  • While the stew mixture is simmering, cut the top of the squash and remove the seeds. Wrap the pumpkin with aluminum foil and place it on a baking sheet.
  • Drain tomatoes in a colander (reserve tomato juice) and mash with your hands. Mix the tomatoes, mushrooms, sausages and parsley and ladle everything into the prepared pumpkin. Bake for 1 hour at maximum setting.

Fall Dessert Recipes – Poached Pears

With minimal effort you candelicious and festive dessertServe on the table with creamy yogurt and impress your guests.

Ingredients:

  • 2 cups sweet white wine
  • 1 cup of water
  • 1/4 cup brown sugar
  • 1/8 teaspoon salt
  • 1 star anise
  • 1 Zimtstange
  • 3 large firm pears, peeled, cored and halved lengthwise
  • 4 tablespoons plain yogurt

Preparation:

  • Combine wine, water, sugar, salt, star anise and cinnamon in a medium saucepan and bring to a boil. Add the pears and cook, covered, for about 25 minutes. Serve each pear half with 1/4 cup cooking liquid and 2 teaspoons yogurt.