The weather’s getting colder, the leaves are changing color, and it’s getting darker earlier. Fall has arrived. As we approach the midst of the season, here are some of my all-time favorite cold-weather recipes with a healthy twist. Bon Appetit!Â
Gnocchi in Vegetarian Mushroom Sauce
Photo Credit: The Culinary Chronicles
Ingredients:
1 package of store brand gnocchi (5 cups for recipe)
1/2 cup of olive oil
3/4 cup of cream (light cream or half and half preferred for lighter recipe)
1/2 cup grated parmesan-romano cheeseÂ
1 and 1/2 cups of pre-sliced white mushrooms
1/2 cup chopped white onion
1/2 cup chopped basil
1 tbsp. baking flour
1 tsp. italian seasoning
Salt and pepper to taste
Recipe:
1. Fill pot with water and boil on stove (add salt to water boil quicker), add in gnocchi once boiling and cook to package directions (until tender-usually takes 2-3 minutes).Â
2. While gnocci is cooking, add olive oil to seperate frying pan and add in chopped white onion, chopped basil, and sliced mushrooms, cooking over medium heat.Â
3. After about 5-6 minutes of cooking over medium heat add in Italian seasoning, cream (or light cream/half and half for lighter version), and parmesan-romano cheese stirring in slowly to blend well. Cover pan and lower to low heat for another 5 minutes.Â
4. Add in baking flour to sauce and stir well over low heat until well blended, this will thicken the sauce. Continuing stirring sauce over low heat until all ingredients are well blended and sauce has thickened.
5. Pour sauce over drained gnocchi and stir well, adding salt and pepper to taste if necessary.Â
Makes approx. 4 servings
Dijon Baked Mac and Cheese with Pumpkin
Photo Credit: The Food Network
Ingredients:
1 box store brand elbow pasta
1 can of canned pumpkin (unsweetened)
1 tbsp. olive oil
2 tbsp. dijon mustardÂ
1 and 1/2 cup cream (light cream or half and half for lighter recipe)
1 and 1/2 cup shredded sharp cheddar
1/4 cup grated parmesan cheese
1/4 cup seasoned breadcrumbs
Salt and pepper to taste
Recipe:
1. Cover medium baking pan (preferred size 12×8″) with olive oil and preheat oven to 400 degrees.
2. Boil water in large pot and cook box of pasta according to directions, add salt to water prior to heating in order to boil quicker.
3. Once pasta is cooked al dente, stir in canned pumpkin, dijon mustard, cream, and sharp cheddar, add in salt and pepper if necessary, continuing stirring until all ingredients are well-blended.
4. Place mixture in baking pan and top with parmesan cheese and bread crumbs.
5. Bake at 400 for 20 minutes or until top is golden brown.
Makes approx. 4 to 5 servings
Cinnamon Baked ApplesÂ
Photo Credit: Get Cooking Simply
Ingredients:
6 large Macintosh apples
1/3 cup melted unsalted butter
2 tbsp. cinnamonÂ
2 tbsp. sugar
Honey to taste
Optional: Vanilla ice cream
Recipe:
1. Line baking sheet with aluminum foil and preheat oven to 350 degrees.
2. Using a sharp knive cut a clean hole into the top of each apple and scoop out majority of insides.
3. Line apples up on baking sheet, drizzle melted unsalted butter over apples, then evenly cover apples in cinnamon, sugar, and finally drizzle honey over apples to taste preference.
4. Bake in oven at 350 for 10 minutes or until apples appear golden brown.
5. Serve warm with vanilla ice cream inside if desired.Â
Makes approx. 6 servings
Spaghetti Squash with Ground Turkey Meatballs
Photo Credit: Martha Stewart Living
Ingredients:
1 large spaghetti squash
1/2 cup olive oil
1 lb. lean ground turkey
2 cloves garlic (chopped)
1/3 cup chopped white onion
2 eggs
1/4 cup grated parmesan cheese
1/4 cup seasoned breadcrumbs
1/2 tbsp. Italian seasoning
Salt and pepper to taste
Recipe:
1. Preheat oven to 375 degrees. Line two baking sheets in aluminum foil and cover each with apprx. 1 tbls olive oil.
2. Cut spaghetti squash in half and scoop out inside seeds. Place halved squash on one of the baking sheets and drizzle with 2 tbls olive oil and salt and pepper.
3. Place spaghetti squash in oven and bake. While spaghetti squash is baking mix together all the remaining ingredients (besides the olive oil) in large mixing bowl until well blended.Â
4. Form mixture into balls and place 1 inch apart on the other baking sheet. Place in oven alongside already baking spaghetti squash. Turkey meatballs should be done in apprx. 5-6 minutes or until golden brown, spaghetti squash should take apprx. 20-25 minutes or until tender.
5. Once both are out of oven, shred spaghetti squash using a fork and mix with remaining olive oil.
6. Serve spaghetti squash and turkey meatballs together on their own or along with your favorite sauce if desired (marinara sauce recommended).
Makes approx. 5 to 6 servings
Stuffed Acorn Squash
Photo Credit: The Food Network
Ingredients:
1 large acorn squash
4 tbsp. olive oil
1 lb. ground turkey
2 Macintosh apples (chopped)
1 cup celery (chopped)
1 cup white onion (chopped)
1/2 cup grated parmesan cheese
1 tbsp. honey
6 slices muenster cheese (or any kind of your favorite sliced cheese)
Salt and pepper to taste
Recipe:
1. Line baking sheet with aluminum foil and preheat oven to 400 degrees.Â
2. Cut acorn squash into 6 even size slices, scoop out inside seeds. Place on baking sheet and drizzle with 2 tbls olive oil, salt and pepper. Begin baking, take squash out of oven after 15 minutes.
3. While acorn squash is baking place remaining olive oil in frying pan, covering evenly, add in ground turkey and cook over medium heat. After a few minutes add in remaining ingredients (except for Muenster cheese and honey). Cover pan and let simmer, stirring occasionally.
4. Once mixture seems well cooked, scoop it into the center of each slice of acorn squash that is now out of the oven until each piece is evenly filled.Â
5. Drizzle honey evenly over the pieces and cover each one with a slice of Muenster cheese.Â
6. Place back in the oven and bake at 400 for apprx 8-10 minutes or until cheese is golden brown.
** Vegetarian Option: Instead of using ground turkey stuffing, stuff each piece of acorn squash with ziti and marinara, top with parmesan cheese and bake.Â
Makes approx. 6 servings