Recipes tagged with « Autumn »
Leek Squash Rigatoni Gratin
A hearty baked pasta dish starring autumn squash cubes roasted to caramelized softness paired with gently sweated leeks and spinach. Rigatoni tossed in a creamy, flavorful béchamel enriched with chicken broth and melty cheddar and Parmigiano. Textures range from tender pasta to crisped golden topping while aromatics build a rich base. Substitutions offered for dairy and vegetable swaps. Focused on timing tactile doneness and aroma hints for reliable results every time.
Chicken Roulades Autumn Veg
Chicken breasts butterflied and stuffed with autumn root vegetables; wrapped tight and pan-seared. Vegetables like golden fingerling potatoes, parsnip, haricots verts, carrots, and leek julienne cooked al dente then reheated. Sauce built from shallots deglazed with cider vinegar and white wine, finished with cold butter emulsification. Balanced textures, punchy acidity, and rich buttery notes in every bite. No gluten, nuts, eggs, lactose. Nothing fancy, just disciplined layering of flavors, classic French technique with a seasonal twist. Efficient multi-tasking keeps timing in check. Work ahead on veggies, watch for visual cues to avoid overcooking or dry chicken. Smart ingredient swaps for those fresh problems in every kitchen.
Plum Crumble Cakes
Small cakes with thinly sliced plums, topped with a crunchy cereal and nut crumble. Butter, maple syrup, and almond flavors mingle. Uses wheat bran cereal and almond slicers. Balanced wet batter on tender fruit base. Baked until golden and soft inside. Serve lukewarm, optionally with tangy dairy or non-dairy yogurt. Great fall dessert, bright acidity from plums cuts richness. The crumble adds texture contrast and nutty depth.
Skillet Apple Tart
A skillet apple tart with a flaky crust, spiced with nutmeg and ginger, and a filling of honeycrisp and pink lady apples mixed with brown sugar and arrowroot starch. Baked in a cast iron pan until golden brown. The crust uses white whole wheat and pastry flour blended with cold butter and an apple cider vinegar splash. The tart has a vented top crust for steam release. Cooling briefly before serving. Keeps well at room temperature for up to 3 days.
Chicken pot with fall greens
A savory mix of chicken breasts simmered in a broth enriched with autumn root vegetables and fresh herbs. Uses turnip, carrots, leeks, celery, and fresh tarragon. Lemon zest brightens the dish. Moderate simmer times ensure tender veggies but still some bite to the celery and leek greens. No dairy, eggs, nuts, or gluten ingredients included. Four servings. A slice of hearty whole wheat bread suggested for those wanting grains.