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Autumn Recipes from A to Z

Tis the season to retreat to the kitchen to prepare warm comfort foods. Think hearty stews, soups, pumpkins, squash, turkey and other fall favorites. In an effort to encourage you to make the most of this season’s spectacular harvest I’ve compiled a collection of autumn recipes from A to Z featuring some of fall’s most popular ingredients. Whether you are cooking for two or two-dozen, the following quick and easy recipes will help make the most of fall’s bounty from apples to zucchini. Autumn Recipes: A is for Apple— DOUBLE APPLE DESSERT SALAD and WILD RICE AND APPLE SALAD. Autumn … Continue reading →

Autumn Recipes: Z is for Zucchini

We made it. It took nearly a month, but today marks the last entry in our Autumn Recipes A-Z series. Hopefully, you’ve added a few new seasonal recipes to your fall repertoire and in the process you’ve been inspired to experiment with dishes that wouldn’t typically find their place on your dining room table. Today, we’re focusing on another seasonal ingredient: zucchini. The versatile, green vegetable (technically, part of the gourd family) can be added to both savory and sweet dishes. My favorite zucchini recipe comes courtesy of Food Network’s Paula Deen (no surprise). Her Chocolate Chip Zucchini Bread is … Continue reading →

Autumn Recipes: Y is for Yams

Yams (or sweet potatoes) are extremely popular this time of year. While there are countless recipes for savory dishes that feature the seasonal ingredient I tend to stick with sweeter yam dishes since they are embraced more heartily by my pint-sized picky eater. My daughter’s favorite yam dish is very simple. I just drizzle fresh yams with maple syrup, and then I add some nutmeg and cinnamon, and bake them with butter. It’s delicious… as are the following recipes for other sweet yam dishes that can be served up at holiday get-togethers. YAM AND PUMPKIN PANCAKES Ingredients: 1 cup flour … Continue reading →

Autumn Recipes: X is for X-shaped Chocolate Cookies

Yeah, I know, it’s not very autumnal. But you try coming up with foods that begin with the letter X and then combine them to create an edible creation. There was xanthareel, a yellow eel used in medicinal foods, and xanthan gum, which is produced from the fermentation of corn sugar (it’s commonly used as a thickener in foods such as yogurt, sour cream and salad dressings), but neither struck me as the basis for family-friendly recipes. So, I got a bit creative and went for another interpretation: X-shaped treats. The following recipe for playful chocolate cookies molded in the … Continue reading →

Autumn Recipes: W is for Wild Rice

Welcome to October! Let the holiday countdown begin, right? I say that with a twinge of sarcasm because to be quite honest I am still lamenting the fact that our local pool closed a few weeks back. As for preparing for the holidays, well, that’s so way off my radar it’s not even funny. However, I realize that there are some of you who are in full-on holiday mode—-be it Halloween, Thanksgiving or (gasp!) Christmas (I know a gal who completed her Christmas shopping last weekend… we are no longer friends… just kidding) so I thought it would be helpful … Continue reading →

Autumn Recipes: V is for Venison

Prior to moving to Wisconsin from Hawaii I had never heard of venison let alone allow it to pass by my lips. Now that I have been here a while and become indoctrinated (somewhat) to the lifestyle, I’ve devoured many tasty venison dishes and most of them were eaten this time of year since fall marks the start of the deer hunting season. For those of you who are not familiar with the lean meat, venison refers to any wild game meat, though over time (at least in these parts) it has evolved to describe mainly deer meat. Venison is … Continue reading →

Autumn Recipes: U is for Udon

She may not know how to spell the word “delicious,” but my 4-year-old can differentiate between an udon noodle and a spaghetti noodle quicker than most adults. In fact, udon (pronounced oo-DOHN) was one of the first words my daughter learned how to say after spending time in Hawaii with my grandma. Udon is a thick, round Japanese noodle typically made with wheat flour and served in cold dishes (salads or chilled with soy sauce and topped with sesame seeds) during the summer months and in hot dishes (soups and broth) during the fall and winter. I grew up eating … Continue reading →

Autumn Recipes: T is for Turkey

This is a serious turkey recipe. A real seasonal showstopper that epitomizes Autumn. It’s complete with apples, apple juice, apple jelly, hearty corn bread stuffing, thick slices of bacon—-the whole nine yards. It’s a switch from most of the offerings I’ve included in this culinary alphabet (of sorts). I tend to stick with quick and easy recipes that I can make on a tight budget, but I figured that most home cooks don’t make it through an entire fall without cooking at least one turkey dish, so I might as well step up and provide a recipe worth your time … Continue reading →

Autumn Recipes: S is for Stew

Stew screams fall to me. While some home cooks shy away from the labor-intensive dish I happen to love the way a piping-hot pot of stew fills the house with incredible aromas on a chilly fall evening. If you are one of those people who love the taste of a hearty helping of stew, but can’t stand the prep work that goes into making it, might I suggest setting aside a single Sunday afternoon to make this incredible recipe. It was created by the folks at Martha Stewart Living, though I tweaked it a bit to conform to the tastes … Continue reading →

Autumn Recipes: R is for Roasts

It’s hard to go an entire autumn season without making at least one roast. Whether it’s a melt-in-your-mouth pot roast or a succulent pork roast, the simple dish (that yields a ton of welcome leftovers) not only warms up your home on a crisp fall night, but it’s also one of the most versatile dishes out there. The first two recipes I’ve included pair hearty pork roasts with seasonal apples. Both recipes are extremely simple to prepare (one cooks in a crock pot, which makes it even easier). The third recipe is for a Classic Pot Roast, which is also … Continue reading →