What's for dinner? Pomegranates and cranberries and pumpkin - Oh Boy!
On the opposite side is collected, and the dark day as soon as you eat your changes. The fresh aromas of bright summer salads and grilled soft subtleties of rich stews and soups. I like to show when you start the pumpkin, pomegranate and persimmon. What a beautiful ring in the new season!
Pressure Cooker
By their nature, the cooking time of foods as long as last fall, more time to prepare and cook - butshould not be difficult or time. Actually I like the meals incrementally - 15 minutes here for another 10 minutes later. As long as you plan in advance, the longer cooking time to suit your schedule, while you do other things. Here are some tips for your autumn meals simple and clear.
Experiment with the cooking method: If you are at home one or two hours before the meal, the dinner started early and cook in the oven or while doing other things. Since I work fromAt home, sometimes I started dinner during my lunch break.
When you get home late, try clay pots or pressure cookers. With a crock pot dinner, you can start your morning and is ready to eat when you get home. Pressure cookers also good, what a delightful product in a ridiculously short time. Only 30 minutes is enough for the beans and rice, soup or stew. My mother scared me a pressure cooker so much that I swore I never touch. But I learned that the new models are quieterand safer. Now I use regularly. A bonus is that because they cook quickly at high pressure, low fuel use. The Veggie Queen, Jill Nussinow is a local expert. Visit their website for classes and pressure cooking Music: TheVeggieQueen.com.
Soup: Make soups, beans, barley (in his body) and vegetables. Add winter squash, cabbage and other vegetables. You can use a small chicken or chicken sausage for more flavor, but it is not necessary. Broth and a big pot of stewTomatoes have a good base for soups like vegetable. Spice, a pea soup with a can of light coconut milk for an exotic touch. The last time I had the pea soup I had on the stove for about four hours and it was really good. The peas were tender after an hour or two, but the cooking time longer broke in the quality of thick pea.
Stew: I grew up as a definition of stew beef stew my mother made. This was done by boiling pieces of beef, onions, carrots and celerySalsa. I still hungry, that are once in a while, but most of all my stews in these days as a thick vegetable soups. My favorite meat stew is a variant of a meal of lamb and eggplant that we have enjoyed in Turkey. For this soup you fry the lamb pieces and onions in olive oil. Add fresh or stewed tomatoes, diced eggplant, green peppers, garlic and peppers. Simmer, covered, for several hours. It begins to dry, but the vegetables to create a nice break sauce. SinceI do not know, cook with salt, add more flavor with cumin and hot peppers - this is a dish that can handle extra jalapenos!
Most of my soups are some version of beans and vegetables in a tomato-based. I tend to use stewed tomatoes when fresh are not available. This year I roasted tomatoes and frozen as Renee in a column earlier proposals Farmers Market. roasted tomatoes are a good addition to an outbreak of intense flavor. As I write, are chickpeasSimmering, to add the pumpkin, tomatoes, onion, celery, parsnips, peppers, and possibly cabbage. This is a good way to clean the freezer before the window new company is born tomorrow.
Roasted vegetables: This is one of my favorite foods ever. While you can mix different roasted vegetables in different seasons, there is something special about the deep caramelized flavors that develop in the roasted root vegetables.
There are a variety of approaches to roasting. L 'The most common is lightly coat the vegetables with oil, spread on a baking sheet in a single layer and roast at high temperatures quickly. It may be that my oven to burn things too quickly, but I have developed a technique of slow roasting and longer. I like to throw the vegetables in a large bowl with olive oil, balsamic vinegar and a pinch of curry. I pour in a shallow roasting pan and cook for about 1 1 / 2 hours at 350 degrees. Part way through I will pour outVegetables return the bowl and give them a stir again to distribute the oil.
Each of the roots work well, with the possible exception of beets. They take longer to cook and if you start with some boiled beetroot, are still strong when the rest of the vegetables are soft. I usually use a base with sweet potato or winter squash. Try a turnip or rutabaga. Carrots and celery work well. faster preparation of vegetables, add half-way-through areOnions, garlic and parsnips. If you have not had your parsnips roasted vegetables, you really have to give these sweet root a try!
You can also one of the vegetables cook for themselves. Delicata squash is particularly easy because you can eat the skin and cook quickly. Instead of roasting sweet potatoes with butter and brown sugar, try the same technique described above with olive oil and balsamic vinegar. It 's still good even without the added fat and saturatedSugar.
Cranberries, persimmons and pomegranates: The fruits of autumn are wonderful in salads. They are colorful and contrast with spinach or other dark greens. I mostly use Fuyu persimmons - the small compact are stronger and sweeter. The Hachiya persimmon is astringent to enjoy (because of levels of tannin) and should be fully mature. The soft good persimmon salsa,, stews or soups, smoothies can be added. Try the pomegranate seeds for salads or asGarnish the cooked dishes. Fresh cranberries can be added to stews for an unexpected burst of flavor. Recently I made a delicious fruit with crisp pears and cranberries. He said: "Autumn"!
One of the parties really great fall cooking is the ability to focus on vegetables. Soups, stews and roasted vegetables can simply vegetarian or only small amounts of meat for flavor. If clause 2 passes, it is clear that many of us want to see animals treated humanely.For this to happen, we must be willing to eat less meat and more to pay. It is not a problem when you point out the fabulous autumn vegetables. They are good for their health and for the Earth!
Simple meals autumn
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