So it's late in the season but I can't help it, I am completely in love with everything fall and this season always seems too short! Especially here in California where the weather doesn't change much and I am still wearing shorts and t-shirts well into November. But that doesn't stop me from expressing my love of fall in the best way I know how...through cooking! Oh and boots! I do love me some boots!!!!! So here are some of my favorite fall recipes and outfits! Enjoy!
Pumpkin Bars
Ingredients
- 1 (15 ounce) pumpkin
- 1 1/2 cups sugar
- 1 cup coconut oil
- 4 eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Directions
- In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool.
Turkey Veggie Meatballs
Ingredients
- 2 pounds lean ground turkey
- 1 cup panko (Japanese breadcrumbs)
- 1/4 cup grated carrots
- 1/4 cup grated zucchini
- 1/4 cup finely chopped onion
- 2 large eggs
- 1 tablespoon Wiltshire sauce
- 2 tablespoons Italian seasoning
- 1 tablespoon coarse sea salt
- 2 tablespoons olive oil
- 3/4 cup homemade or store-bought low-sodium chicken broth
In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs,
Italian seasoning, and salt until well combined; form into 1-inch balls.
Chill on foiled or parchment lined cookie sheet in refrigerator for at least 4hrs or in freezer for 1hr. This can be forged but I found that the where a little dry when I cooked them immediately
Heat olive oil in a large skillet over medium heat. Add meatballs and
cook, turning, until browned, about 7 minutes.
Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until
liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4
cup broth and increase heat to medium; cook, uncovered, until liquid is
absorbed. Serve.
Bonus! Sweet and Sour sauce option via Kera's Hubby!
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced
1 large green bell pepper, cut into 1/2 inch pieces
Mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5.Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered
Packed Chocolate Chip Pancakes
Ingredients
- 1 very ripe medium banana
- 1 teaspoon baking powder
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water) or egg
- pinch salt
- 1/2 teaspoon vanilla extract
- 1 Tablespoon peanut butter (or other nutbutter)
- 1 Tablespoon coconut oil (or apple sause)
- 3 Tablespoons milk (or sub other milk)
- 1/2 cup rolled oats (or gluten free oats)
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 Tablespoon Chia Seeds
- 1/4 cup whole wheat (or sub other flour)
- 3 Tablespoons semisweet chocolate chips (non-dairy for vegan)
Instructions
- Preheat a skillet to medium heat or about 300-325 degrees.
- Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
- Mash your very ripe banana with baking powder.
- Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
- Stir in oats and flour until just combined.
- Sprinkle in chocolate chips and fold gently.
- Scoop scant 1/4 cup measurements onto lightly greased griddle.
- Cook for 2-4 minutes on each side - until golden brown.
- Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.
Caramel Popcorn (sans corn syrup)
2-3 quarts popcorn
salt
4 Tbsp butter
1 c brown sugar
1/3 c honey
1/3 c water
1/2 tsp baking soda
1 Tbsp vanilla (if desired, it makes a lovely vanilla caramel flavor)
Direction-
Pop popcorn and lightly salt. Melt butter in a pan. Add brown sugar and stir until mixed then add honey. Add water. Stir until boiling stage and cook for 5-10 minutes until mixture hits soft-ball stage (put a few drops in a glass of icy water until it can form a soft ball).
Remove from heat and add vanilla and soda. Stir while it goes puffy. Drizzle over popcorn and lightly stir. Allow to cool. Serve.
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