Wednesday, September 15, 2010

Meal Plans-Taste of Fall

So Fall has officially invaded my mind. The recipes I came up with this week all have a bit of autumnal feel to them and it wasn't even intentional! Here you go!

1. Roasted Corn Chowder
Don't be intimidated by the long ingredient list. Its not a hard recipe.
2 T Butter
5 slices of bacon or turkey bacon ( I didn't have turkey)
1/2 cup Chopped Onion
1/2 cup Chopped Celery
1/4 cup Chopped Carrot
 (little hint here, buy the Miripiox mix in the freezer section and you don't have to chop!)
1.5 T Chopped Garlic
3 ears of Roasted Corn on the Cob

1 cup White Wine
1 T Thyme leaf (fresh) if dried use 1/2
8 cups chicken broth ( i used reduced sodium so I can control the amount of salt)
1 T sugar (optional depending on sweetness of corn, I didn't use)
2 tsp Garlic powder
2 tsp Onion powder
1 tsp ground cumin
4 Bay leaves

Roux (to thicken) Equal parts of melted butter and flour mixed to form a thick paste over heat.

1 1/2 cups Heavy Cream
2 tsp Salt
1 tsp pepper
Fresh Parsley

Roast corn on grill in husks. Rotate every 4-5 minutes until husks are black. Remove husks. Cut corn off cobs and reserve cobs and corn separately.

Melt butter in a large stock pot, add: bacon, onions, celery, carrots, garlic, and corn kernels. Saute until tender stirring occasionally. De glaze with white wine, add thyme leaves, bring to boil and reduce heat and reduce for 3 minutes. Add chicken broth and corn cobs, sugar, onion powder, garlic powder, bay leaves, and cumin and stir to dissolve. Bring back to simmer for 15 minutes to extract flavor from cobs. Remove Cobs, discard and add roux, 2 T at a time, ( I made a cornstarch slurry instead to make this GF). Continue simmering for 5 minutes. Add cream; bring back to a simmer for 8 minutes. Finish with chopped parsley.

2. Chili Dogs- Cincinnati Style
I realize this isn't really that fallish, but chili is.
All I am doing is cooking Nathans hot dogs and adding canned skyline chili, chopped onion, mustard and cheese. Jeremy will have his with buns. I will not. I will also steam some California blend frozen veggies for a side.

3. Pumpkin Sage Cream Sauce Penne with Grilled Chicken
  Yield: 8 servings (I may half this!)
1 onion, chopped fine
4 large garlic cloves, minced
4 T butter
15 oz canned pumpkin
32 oz (4 cups) Chicken Broth
1/2 tsp dried sage
fresh sage for garnish
1 cup mascarpone cheese
1 cup heavy cream
freshly grated nutmeg ( I am using ground)
1 lb penne pasta
fresh Parmesan
4 boneless skinless chicken breasts

In a large skillet cook the onion and the garlic in the butter over moderate heat, stirring until the vegetables are softened. Stir in the pumpkin, the broth, the cream, mascarpone, nutmeg and s&p to taste.
Simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water, boil the penne until it is al dente, ladle out the reserve about 1 cup of cooking water and drain the pasta.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well.
In the meantime, season the chicken with sage, s&p and grill.
Serve the pasta with sliced grilled chicken and fresh grated Parmesan!

4. Buttermilk Chicken and Spaghetti Squash

This is a great new blog I found the other day. So cute!

You can add a plethora of stuff to spaghetti squash kind of like you would with any pasta. I may just add butter and fresh herbs and a bit of cheese. Here's a little tutorial on how to cook it. There are lots out there and good recipes on for ideas of what to add to it.

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