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A bounty of recipes to greet fall
October decorations are up and thoughts turn to recipes using apples, and soups and stews are a welcome treat after the long hot summer months. I particularly enjoy the combination of apples and pork.
Today we have a few recipes you might try to greet fall with open arms.
Harvest Time Pork and Apple Bake
2 pieces, 1 package, pork tenderloins (ask the butcher to trim them up for you)
2 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning
2 teaspoons lemon zest
2 tablespoons fresh chopped thyme leaves
3 tablespoons butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar
Heat oven to 425 degrees. Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Remove meat from oven and let it rest about 15 minutes to juices settle then slice on an angle. Arrange the apples over the pork to serve.
Hearty Chicken Stew
1 pound mushrooms, stems trimmed, caps wiped clean
1/2 cup finely chopped shallots
2 teaspoons extra-virgin olive oil
1/2 cup water, divided
4 cups reduced-sodium chicken broth
1 cup thinly sliced carrots
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
2 1/4-inch-thick lemon slices (including peel), seeded
1/2 teaspoon freshly grated lemon zest
2 tablespoons cornstarch
1/4 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
1 1/2 cups frozen green peas, rinsed under cold water to thaw
1/2 cup chopped fresh parsley
Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.
Vegetarian Taco Salad
This vegetarian taco salad recipe is so full of flavor you won't even miss the meat.
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 1/2 cups fresh corn kernels or frozen, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice
1 (15-ounce) can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish
Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese.
Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Frozen Coffee-Fudge Pie
I am not a coffee drinker, but with chocolate, you just can't go wrong. This is a nice recipe to have on hand for drop by company as it thaws in a matter of minutes.
1 cup packaged chocolate cookie crumbs (such as Oreo)
1 tablespoon butter or stick margarine, melted
1 large egg white, lightly beaten
2 teaspoons instant coffee granules
1 tablespoon boiling water
3/4 cup fat-free hot fudge topping (such as Smucker's), divided
4 cups low-fat coffee ice cream (such as Starbucks Low Fat Latte)
9 chocolate-covered coffee beans (optional)
Preheat oven to 350 degrees. To prepare crust, combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Cool on a wire rack. Place crust in freezer.
To prepare filling, place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge topping; stir well. Set aside.
Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes.
Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften.
Serve pie with 9 tablespoons fudge topping, and garnish with coffee beans, if desired.
Have a great week and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at email@example.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.