Fast Fall Dinners
When I say that eight out of ten of you ask the same question (always evergreen), I’m not kidding. Logical! To do this, to commemorate pumpkin soup and stew, 10 screaming ideas for light meals came out of my house.
Macaroni with roasted butternut squash and sage is thinly sliced butternut squash, chopped onion, olive oil, salt, and pepper for 30 minutes at 425 ° F. Simultaneously, make the macaroni according to package instructions, drain the water, and add a little butter. In the same pasta pot, fry 8 to 10 slices of sage in olive oil over high heat for 10 seconds, until crisp. Toss together the pasta, pumpkin, and sage, drizzle with Parmesan cheese and paprika and serve.
“Pizza salad” with warm beans
Toss romaine lettuce with tomatoes, red onions, bocconcini (small balls of mozzarella cheese), croutons, and oregano-spiced red wine vinegar. In a medium frying pan over high heat, cut the garlic cloves in half and cook half of the medium onion (finely chopped) with olive oil. After three minutes, add 3 cups (1 1/2 to 14-ounce cans) of cooked (drained) white beans and cook until heated through. If available, add hot beans to the salad, parmesan cheese, chili flakes, and fresh basil.
Gruyère (Gruyère) and Greens (Greens)
warm mushroom toast in a large pan, chop onions over medium heat, onions, and mushrooms (white, shiitake, cremini or mixed) with salt and pepper powder are put in olive oil. Simultaneously, toast a slice of crusty bread, put Gruyere on top, and bake until the cheese melts. Add the chopped vegetables (Carl, Swiss chard, mustard) to the mushrooms and cook until reduced, another minute. Drizzle with sherry vinegar (or red wine vinegar) and serve with cheese toast.
Apples, potatoes, and onions Chop whole baby potatoes and onions, add olive oil, thyme leaves, salt and pepper and place on a baking tray. Close the four Italian sweet sausages (pork or chicken) and bake for 40 minutes at 400. At the same time, pour the chopped apples (Granny Smith is ideal) into the olive oil and fry for the last five minutes in the baking dish. Remove from oven, drizzle with apple cider vinegar and serve with Dijon mustard.
A 32-ounce container of chicken or vegetable soup in a large stockpot. Add 1/4 cup of Orzo and cook over high heat for about 7 minutes. Reduce heat, put in a medium bowl and stir together 3 eggs and 1 lemon juice. Pour about 1 cup of hot stock into the egg and lemon mixture, stir well, and then pour it into the pan. Stir until the soup turns opaque and thickens while the eggs are cooked 1 to 2 minutes. Add fresh dill, salt, pepper, and chicken (optional).
For the chicken pie
Dip a handful of carrots, potatoes, and onions in the chicken stock, cover with a tablespoon of flour (stir with a little milk), and then until thickened. Add the frozen peas and cut the chicken into small pieces (the rotisserie cut into small pieces is fine), pour the mixture into the pie pan, cover with a 25 cm prepared pie dough, wash the dough with eggs (a beaten egg) and then bake at 425 ° F for 30 minutes.
With Brussels Sprouts Preheat the oven to 375 ° F. Halve the Brussels sprouts with olive oil, salt and pepper. Bake for 15 minutes, halfway through the cooking time. (Don’t worry that they look a little burnt.) Set the temperature to 450 ° F. Add a portion of Nestlé salmon fillet to the bean sprouts and cook for another 10 minutes. Serve with a splash of your favorite herbs. (I love ginger flavor iso)
center stock (chicken or vegetables)
To a boil with the Palm Chopped Vegetable Stock and reduce heat to cook. Add chopped vegetables (anything is fine; savory leaves like kale can be shredded) and simmer until vegetables are cooked no more than 2 or 3 minutes. Place in a bowl, drizzle with Parmesan cheese and drizzle with olive oil. Serve with crusty bread.