Saturday, October 06, 2007

Happy Fall...

I love EVERYTHING about fall ;) It is most definitely my favorite season of them all. I also love the food in fall. So even though the weather has been interesting for this time of year (too hot for October!) I have been resorting to my fall menu...just because!

I'm finally getting to my recipes...I will post two out of four this time, and then post a few more as I am able.

Apple Cheddar Soup

This is a new one we tried recently...but it was soooo good I had to pass it on. I got the recipe from BHG. It is definitely my new favorite fall soup.

  • 1/2 C finely chopped onion
  • 1 Tbsp. butter
  • 2 Medium baking potatoes peeled and diced
  • 2 C apple cider
  • 1/2 teas. dried thyme
  • 1/2 teas. salt
  • dash cayenne pepper
  • 1 Medium cooking apple peeled and coarsely chopped
  • 1/2 C milk
  • 2 Tbsp. all purpose flour
  • 4 oz. sharp cheddar cheese shredded (1 Cup)
  • 1 apple freshly sliced for dipping (optional)
In large pan cook onion in hot butter until tender (med.high heat) Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boil and reduce heat (med low). Simmer 15 minutes covered. Add chopped apples, simmer covered about 5 min. or until potato is tender. In small bowl mix milk and flour. Stir into soup. Slowly add cheese, whisking into soup until cheese is melted. Divide into soup dishes and top with sliced apple.


Pork and Squash Stew

I posted this one once before...but I'm gonna post it again, it's one of our favorites!!

  • 1 Pound Pork Shoulder
  • 3 tbsp. Flour
  • 4 teas. Oil divided (I used Canola)
  • 3 C coarsely chopped onion
  • 2 1/4 C sliced carrot
  • 1/2 teas. dried rosemary
  • 1/2 teas. salt
  • 1/4 teas. pepper
  • 1 (12 oz) can of beer
  • 2 cups peeled cubed butternut squash (about 1 pound)
  • 2 teas. chopped fresh parsley
Trim fat from pork, cut into cubes. Set aside. Place flour in ziplock plastic bag. Add pork, shake to coat. Discard flour. Heat 2 teas. oil in nonstick skillet on medium-high heat. Brown pork on all sides (about 8 minutes), then remove and set aside. Add remaining 2 teas. oil to pan, add onion and carrot; saute 5 minutes or until onion is tender. Add pork, beer, rosemary, salt, and pepper to skillet. Bring to boil; cover, reduce and simmer 30 minutes. Add squash; cover simmer 25 more minutes until squash is tender. Sprinkle with parsley.

We usually serve over Risotto or you can just serve over plain rice...or by itself ;)

You can also substitute the pork for Beef cubes if you'd like.

Oh and I need to tag someone right?
The rules:
1. Let others know who tagged you (Hannah)
2. Start with 4 recipes you especially like
3. Tag 4 other people and notify them that they have been tagged:
Beka, Mama (yes mom you can do this!), Renee, and Cherai
4. Those who are tagged should post these rules and their 4 recipes.


Mrs. Ellis said...

Happy Fall to you my precious daughter! Thanks for the new yummy recipes! Love that photo, was that your pic? And we so emjoyed the fellowship Wed. We look forward to next week! Love, Your Mama

Becca said...

That cheddar soup looks so yummy! Unfortunately the dear husband loathes soup. ("I don't eat things that I can drink. It's not eating.") The stew looks yummy too though and over rissoto it's more eating than drinking. Maybe if I make the meat cubes nice and big...


Anonymous said...

Kate Ellis said...
Laura, these look so yummy! I would never have thought to try the Apple and Cheddar soup without a reccomendation from someone. I love trying new recipes! I'll let you know how they turned out when I make them.
With both you and Lew having mighty culinary skills I bet you guys are eating good food all of the time!

Beka said...

Wow... that soup looks so good!

I'll be posting recipes soon!