Fall

Is there anything more disappointing in October than biting into what you think will be a crisp, snappy apple only to have your teeth sink into mushy flesh? What do you do? Continue to eat it not to be wasteful, or toss it aside for something else?

Neither. Don't eat something you don't enjoy. You'll only be unsatisfied and crave something more. If you can, don't toss it either. Use it in something where the texture of the apple isn't critical, like applesauce. Or add it diced and cooked to oatmeal, quinoa, or barley for a delicious hot breakfast.

This Apple-Maple Walnut Breakfast Quinoa is a protein-rich, filling breakfast alternative to oatmeal. Plus, when you bake the apples on the stovetop, the scent of freshly baked apple pie will float in the air. How can a day not be good when you start it off with warm, soothing, spiced apples?

Pumpkin is still going to be with us for the next month and I want to capitalize on all that it has to offer.  As I start to plan my Thanksgiving feast, in my head, I take into consideration all the wonderful flavors of the season; pumpkin, chestnuts, sweet potatoes, corn, cranberries, brussel sprouts, citrus, apples, pears, pecans, baby squash, beets, and so much more.

Right after Halloween (like now), I start to mull through magazines (new and old), cook books, the Internet, and my friend’s blogs. Each year, I like to try new potato dishes, vegetables, biscuits, savory puddings, breads, and quick breads.  I came across this recipe on Molly’s blog,  Orangette, and ironically I had this recipe earmarked in one of my books, The New Joy of Cooking.  It was a sign.  I had to try it.

I had a bit of left over pumpkin puree in the fridge and this was a great way for it to not go to waste.  I love making quick breads and muffins.  Generally, when making both of these, one could easily use things found in your very own pantry.  It is a great way to whip up an after school snack, a quick early morning breakfast for the kids and both really take no time at all.

I love this bread.  The original recipe called for golden raisins, but I immediately knew I wanted to replace the raisins with cranberries. The pumpkin flavor is not overwhelming, the cranberries add just the right tartness and the hazelnuts add the perfect crunch.  This is not only going to be a staple in our home this holiday season, but I already see it wrapped and packaged as gifts for friends and neighbors.

Even though summer is considered the pinnacle of tomato season, in many parts of the country the last fall harvest before the first hard frost brings some of the tastiest and meatiest fruits to market.

And this is a recipe that gives those end of season tomatoes a last hurrah in a hearty dish perfectly suited to fall…Oven Roasted Tomato and Basil Soup.

Best of all, this version lightens up the calories and the clean up!

The original recipe from the Barefoot Contessa calls for 6 tablespoons of olive oil and 2 tablespoons of butter…which adds 920 calories and 104 grams of fat.

Instead, we’re using fat free half-and-half to add the creamy richness…which cuts the calories per serving by more than half and removes virtually all of the fat.

And while the original recipe requires roasting the tomatoes in the oven for 45 minutes, then transferring them to a pot and cooking them on the stove for another 45, you can now cook everything in the oven….which frees you up to do other things and saves you the trouble of washing another pan.

Fall has finally arrived in sunny Los Angeles and it’s that slight chill in the air that makes me yearn for warm soups, one pot stews, and hearty pasta dishes. One night a week pasta is on the menu and it was this dish that my eldest son chose for his week night pick. All three of my boys are “required” to pick a meal each week and it is their job to help me prep and cook the entire thing(those that don’t cook are on clean up duty). Eli, being 15, is pretty darn good with the knife and watching him dice the vegetables was a proud moment.

What I love most about this dish is that it has all the elements of a traditional bolognese without the addition of any form of meat. The lentils become the heart of the dish, coupled with spinach for your greens, and Parmesan for your milk, it’s one of those one pot dishes that’s covered all of our four basic food groups. Served with a crusty baguette, a glass of wine (for the adults) and a little something special for dessert, no one walks away from the table hungry or complaining.