Anonymous wrote:Acorn squash stuffed with wild/brown rice stuffing.

Yes.yes.yes! I love stuffed acorn squash!

Anonymous wrote:Spicy pumpkin soup, preferably made with a pie pumpkin picked straight from the field on a frosty morning.

Sauté onions, celery, and as much garlic as you can handle in olive oil until soft (I'm pro garlic, but I imagine most folks would only use a clove or two). Add cubed chunks of pumpkin, sauté for a minute or two until soft. Add bouillon or stock of your choice. Add a bay leaf or two. Simmer till soft. Add some cumin, cinnamon, coriander, sage, tiny bit of ground nutmeg and a healthy dose of red pepper flakes. Simmer for a few minutes. Blend, and top off with fresh herbs and a dash of cream. Serve with crusty bread for sopping.

Simple, fast and delicious.

I'm so going to copy and paste this recipe...sounds Delish!

Anonymous wrote:My favorite fall recipe is crockpot apple butter. We go apple picking and spend a ton of money on a ton of apples. I peel, core, and cube about 20 of them? Put them in the crockpot with water and a ton of cinnamon. Cook alllll day on low. Then blend with a stick blender. I freeze some of it, but we go through it fast.

Wow that sounds delicious

Soup... Butternut, pumpkin, minestrone, shrimp Thai ....

Anonymous wrote:I'm going to make french onion soup the first cold weekend. Can't wait!

This, beef stew, and chili are my favorite cold weather things to make.

Spicy pumpkin soup, preferably made with a pie pumpkin picked straight from the field on a frosty morning.

Sauté onions, celery, and as much garlic as you can handle in olive oil until soft (I'm pro garlic, but I imagine most folks would only use a clove or two). Add cubed chunks of pumpkin, sauté for a minute or two until soft. Add bouillon or stock of your choice. Add a bay leaf or two. Simmer till soft. Add some cumin, cinnamon, coriander, sage, tiny bit of ground nutmeg and a healthy dose of red pepper flakes. Simmer for a few minutes. Blend, and top off with fresh herbs and a dash of cream. Serve with crusty bread for sopping.

Simple, fast and delicious.

Acorn squash stuffed with wild/brown rice stuffing.

Beer and cheddar soup. It's the kind of thing we literally only eat once per year - usually around October. So indulgent and comforting.

I'm going to make french onion soup the first cold weekend. Can't wait!

Oh and it's good in the fridge for at least two weeks.

Anonymous wrote:Do you just use apple butter as ... Butter? Like on bagels and shit? How long can it stay in the fridge?

lol at bagels and shit.

Yes, with cream cheese on bagels. Serve with French toast instead of maple syrup. Dip apple slices in it (redundant, but delicious), on sandwiches with sunflower seed butter (in place of jam). I used it in a pork recipe once. Many uses!

Do you just use apple butter as ... Butter? Like on bagels and shit? How long can it stay in the fridge?

My favorite fall recipe is crockpot apple butter. We go apple picking and spend a ton of money on a ton of apples. I peel, core, and cube about 20 of them? Put them in the crockpot with water and a ton of cinnamon. Cook alllll day on low. Then blend with a stick blender. I freeze some of it, but we go through it fast.

Bump

It's my favorite time of year, so I'm starting to think about all the hearty comfort foods I don't ususallly make in the summer.
Here's a great taco recipe I make all year, but I also use it as a base for my
ingredients
1 tablespoon vegetable oil
1 medium-size onion, chopped
1 1/2 pounds ground turkey
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 can (8 ounces) tomato sauce
18 hard taco shells
1 can (11 ounces) Mexicorn, drained
Shredded lettuce, sour cream, chopped cilantro and onion for garnish, if desired

directions
1.Heat oven to 400 degrees F.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and crumble in the ground turkey; cook, stirring occasionally, for 7 to 8 minutes or until onion is tender and turkey is no longer pink. Stir in garlic salt, cinnamon, cumin, allspice, pepper and tomato sauce. Simmer, covered, for 5 minutes, stirring occasionally.
3.Meanwhile, heat taco shells at 400 degrees F for 5 minutes.
4.Add corn to turkey mixture and heat through, about 2 minutes.
5.To serve, spoon about 1/3 cup of filling into each warmed taco shell. Garnish with lettuce, sour cream, cilantro and onion, if desired.