I have a long commute for work and am wholly impressed with people can listen to podcasts and learn things on their drives. I often listen to the same song on over and over again without it feeling repetitive, and then it goes on a hiatus for a while. I think the same could be for the pumpkin spice latte (PSL) of Fall, it can be a regular occurrence and then go on a break until next fall. People may call it "basic," but sometimes things are popular because they are good.
Fall is my favorite season and I do love a good PSL, but I think you probably have or are able to get plenty of pumpkin recipes. So here are some easy non-pumpkin recipes for the beginning of autumn. And people are usually pretty pleased when you bring some Autumn Bread with caramel as your commuting co-pilot.
Butternut Squash Soup
I suppose this is in the vein of pumpkin-ing since its also a gourd, but this soup is warm and light if you use fat free milk, and more filling or rich when using whole milk or cream. For thanksgiving one year I served this in prefilled cups for service, so there weren’t big bowls on the table and everyone was able to "drink" their soup as a little appetizer.
Ingredients:
- 4 cups butternut squash, peeled and cut into 1 inch cubes
- 4 cups fat free milk, divided into 1.5c and then 2.5c
- ¾ cup diced onion
- ½ cup flour
- 2 tbs butter
- 2-3 tsps salt
- ¼ tsp celery salt
- ¼ tsp cumin
- optional: 1-2 tsps smoked paprika
- optional: fresh green onions or parsley
Preparation: Place squash in a large microwave-safe container with a lid. Fill with about 1 inch of water. Place lid on top of container, slightly off-set so that one or two corners are uncovered. Microwave on high 3-4 minutes or until squash is very tender. Strainer liquid from container. In a blender or food processor, blend squash with 1 1/2 cups milk until well pureed. Add diced onion, pulse 30 seconds more. Transfer squash and onion puree to a large pot. Add remaining milk, butter, and flour. Cook over medium high heat 5-10 minutes, whisking throughout. Stir in salt, celery salt, cumin, and optional paprika. Garnish with chopped green onions or parsley if desired. Serve warm.
One Skillet Chicken with Green Beans
I love mushrooms, they are so earthy and autumn like.
Ingredients:
- 1/2 lb. French green beans
- 1 Tbsp olive oil
- 1 Tbsp butter
- 4 boneless skinless chicken thighs thinly sliced
- Salt and lemon pepper (to taste)
- 4 cloves garlic minced
- 1 tsp onion powder
- 10 oz. mushrooms
- ½ cup chicken broth unsalted
- ½ cup heavy cream (or half-and-half + 1 tablespoon flour for lighter version)
- 2/3 cup grated Parmesan cheese more for garnish
Preparation: Arrange green beans in a microwave-safe dish with ½ cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp. In a large skillet, add olive oil and butter to the pan and heat it over medium high heat. When the pan is hot, add sliced chicken, season it with salt and lemon pepper right in the pan, and cook for about 4 minutes on each side until chicken slices are slightly browned. Next add garlic, onion powder, precooked beans and mushrooms. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add chicken broth and heavy cream and reduce the sauce for a couple of minutes, until slightly thickened. Next add parmesan cheese into the pan. Stir until cheese is incorporated with the sauce. Taste and season with more salt and pepper. Serve warm and garnish with extra cheese, if desired.
Autumn Pear Bread
You can also make this with all the apples you pick this fall, just substitute them for the pears and add 1 tsp of cinnamon, because: apples and cinnamon.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 1/2 cup cold butter
- 2 large eggs, room temperature
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 cup finely chopped peeled ripe pears
Preparation: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears. Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350E for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Caramel Icing Glaze for your Autumn Bread
You have to make this with attention or the sugar can burn. Put the kids on tablets and don’t walk away from the stove. The longer this cools the thicker and stickier it becomes, so pour it when your bread is cooled completely and when the glaze has cooled down some so it doesn’t just slide off. If you do cool it too long, just put it back on the burner to re-warm slowly.
Ingredients:
- 1½ sticks butter ¾ cup
- 1 cup brown sugar packed packed
- ½ cup milk
- 2 tsps vanilla extract
Preparation: Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can't see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 3 minutes. Remove from heat and set aside to cool for use
