It’s officially fall and despite what the thermometer says, I know cooler weather is coming. (It’s supposed to be almost 90F here tomorrow…ugh.)
Fall is my favorite season for lots of reasons, but food is one of them. I love using apples and apple cider, pears, Brussels sprouts, squash, parsnips, and broccoli when I cook, and this is the best time of year to enjoy them at their finest.
The recipes I’m going to share this month are a simple side dish, a pasta dish, and a quick bread. Let’s cook!
Cheesy Brussels Sprouts
This recipe is one I made up, so the measurements are approximations. It’s easy, though, so you can tweak it to your tastes.
1 c. Brussels sprouts (I use frozen because they’re smaller than fresh), thawed if frozen
1 T. olive oil
1 T. butter
1/4 t. salt
1 palmful grated Parmesan cheese
If you use frozen Brussels sprouts, pat them dry with paper towels once they’re thawed. If using fresh, just wash them.
Halve the Brussels sprouts.
Heat the olive oil and butter in a skillet over medium heat until the butter has melted. Add Brussels sprouts to the pan, cut-side down. Sprinkle with salt. Cook for about 4 minutes, without flipping the sprouts, until the cut sides are beginning to brown. You’ll have to check them, since cooking times vary depending upon the size of your sprouts.
Flip the sprouts and continue cooking until they are browned all over. Add the Parmesan cheese to the pan. Cook, stirring, until the cheese starts to melt and stick to the sprouts. The cheese should start to become golden. Serve immediately.
Pasta with Pumpkin Cream Sauce
This is one of my favorite recipes EVER. Everyone likes it and it’s crazy easy to make.
1 lb. your favorite pasta or 18 oz. cheese tortellini
1 T. butter
1 sm. shallot, finely chopped
1/2 c. canned pumpkin
pinch of nutmeg
1 1/4 c. heavy cream
1/4 c. grated Parmesan cheese
Salt and pepper
Cook pasta according to package directions. Reserve some of the pasta water (about 1/2 cup) before draining.
While the pasta cooks, heat the butter in a skillet over medium heat. Add the shallot and cook, stirring, until slightly soft, about 2-3 minutes. Add the pumpkin and nutmeg and cook, stirring, for 1 minute. Stir in the cream; bring to a slow boil. Reduce the heat to low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. If the sauce is too thick, thin it with the reserved pasta water. Season with salt and pepper.
Serve sauce over pasta and wait for the compliments to roll in.
1/2 c. butter, softened
2/3 c. sugar
2 c. peeled, cored apples, finely chopped
2 T. buttermilk
2 c. flour
1/4 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. baking powder
1/2 t. nutmeg
1/8 t. ground cloves
1/3 c. chopped walnuts or pecans, opt.
Preheat oven to 350 degrees.
Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift dry ingredients (I use a whisk) and add to the butter mixture alternately with apples and buttermilk. Fold in nuts, if using. Pour into greased bread pan (regular size) and let stand for 20 minutes.
Bake for 30-40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. It’s best to wait until the next day to slice and eat the bread, but if you can’t wait that long, I completely understand.
Until next time,
P.S. Remember that I’m always open to printing recipes from readers! If you’d like to submit a recipe, just email me at email@example.com.
P.P.S. I know the spacing in this post is off, but I don’t have the hours upon hours it was taking to fix it. Sorry about that!