After many years of travelling with you through the seasons in this column, autumn is always the most fun to prepare.
I am inspired by the aroma of sweet apples on the countertop, the bright red ripe tomatoes that pack a nutritional punch, seasonal pumpkin and spices to warm us, fresh dug potatoes that still smell of soil and green herbs growing in their pots after they have been brought indoors to escape the frost.
This abundance makes menus a flavourful experience as we use and taste what we grow or what is in season.
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Farm equipment dealership chain expands
This summer, AgWest announced it was building two new dealership buildings in Manitoba to better service its expanding market area — one in Brandon and the other in Russell.
And as the weather cools and the days shorten, I would like to say, goodbye yard work and hello cozy kitchen.
It is also so fun to participate in seasonal celebrations such as Halloween gatherings. Fill up those trick or treaters with wholesome dishes before they eat too much candy.
Autumn vegetable chowder
- 1/2 c. chopped onion 125 mL
- 2 medium potatoes, cubed 2
- 2 carrots, halved lengthwise andthinly sliced 2
- 1 c. water 250 mL
- 1 1/2 tsp. chicken bouillon granules or one square 7 mL
- 2 c. milk 500 mL
- 1 c. frozen corn 250 mL
- 1/4 tsp. of each salt and pepper 1 mL
- 2 tbsp. all-purpose flour 30 mL
- 1/4 c. cold water 60 mL
- 1 1/2 c. shredded cheddar cheese 375 mL
In a large saucepan, saute the onion until translucent and then add the potatoes, carrots, water and bouillon. Bring to a boil. Reduce heat and cover and simmer for 15 to 20 minutes or until the vegetables are tender.
Then stir in the milk, corn, salt and pepper. Cook five minutes longer. Combine the flour and cold water until smooth and gradually whisk into soup. Bring to a boil and cook and stir for one to two minutes or until thickened. Remove from the heat, and once it is cooled slightly, do a taste test and season with more salt and pepper if necessary. Then stir in cheese until melted. Garnish with fresh parsley, dill or chopped green onion and add a side of crackers, buns or a hearty slice of bread. Enjoy the autumn flavours. Serves four.
Tomato sauce from scratch
- 1 medium onion peeled and quartered 1
- 2 stalks of celery, sliced 2
- 2 medium carrots peeled and sliced 2
- 3 tbsp. oil 45 mL
- 3 cloves of garlic finely chopped (or 1/2 tsp. of garlic powder) 3
- 2 cans 796 mL/28 oz crushed tomatoes 2
- handful fresh flat-leaf parsley chopped
- handful fresh basil chopped
- salt and pepper to taste
Add the onion, carrots and celery to a food processor and chop them into small pieces.
Heat two tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery and carrots until they are soft and no liquid is being released from them.
Form a well in the middle of the softened vegetables and add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly, being careful not to let it burn.
Mix in the tomatoes and herbs.
Add seasoning, bring to a boil, lower the heat and simmer for 30 minutes.
If you like a thinner sauce you can add it to the food processor and puree into your desired consistency. Or, if you like a thicker sauce, just leave as is.
Notes: I added one tbsp./15 mL of sugar to the sauce to satisfy my taste buds, but this flavour enhancement is optional.
You can use dried herbs if you do not have fresh — about one tbsp./15 mL of each.
Enjoy over your favourite pasta and top with grated parmesan or grated cheese of your choice such as an Italian blend.
You can add this sauce to cooked ground beef or meatballs to top your pasta.
Note: To use fresh tomatoes instead of canned, you will need four pounds (about 12 large or equivalent) of tomatoes, cut into quarters. Coat with olive oil and salt and pepper and roast at 400 F for 30 to 35 minutes, checking often so they do not brown too much. Then blend or puree the roasted tomatoes until smooth. If the mix is quite thin, add tomato paste to thicken. Makes four servings. Source: www.errenskitchen.com
Spiced pumpkin angel food
The spice mixture makes this a perfect autumn dessert. It’s so light and airy.
- 1 angel food cake mix 1
- 1 c. canned or homemade pure pumpkin puree 250 mL
- 1 tsp. vanilla 5 mL
- 1/2 tsp. cinnamon 2 mL
- 1/2 tsp. nutmeg 2 mL
- 1/4 tsp. cloves 1 mL
- 1/8 tsp. ginger .5 mL
Preheat oven to 350 F (180 C).
In a large mixing bowl combine the pumpkin, vanilla and spices and set aside.
In another large mixing bowl prepare the angel food cake as per package directions.
Carefully fold in one-quarter of the cake batter into the pumpkin mixture and gently fold in the rest of the batter.
Carefully pour or spoon into an ungreased angel food cake pan.
Place pan in oven on the lowest rack possible. Bake for 38 to 45 minutes or until cake is golden brown and springs back. Immediately invert pan onto a wire rack or place on top of glass pop bottle.
Cool for one hour. Run knife around sides of cake and remove to a serving plate.
Top with whipped cream and a dash of cinnamon.
Notes: Be careful not to overmix the batter when combining it with the pumpkin mixture. Fold the two together instead of whipping or stirring, which could knock the air out of the batter and leave you with a dense, unrisen cake.
Use glass or metal mixing bowls for the best consistency.
Sheet pan apple pie
Apple pie is such a great way to win the hearts of those you are sharing food with.
Pastry:
- 2 1/2 c. flour 625 mL
- 1/2 tsp. salt 2 mL
- 1 tsp. sugar5 mL
- 3/4 c. cold butter 175 mL
- 1 egg yolk 1
- 3/4 c. ice water 175 mL
- 1/2 tsp. vinegar 2 mL
In a large mixing bowl combine the flour, salt and sugar. Cut in the butter until the mix is large crumbs. Add the egg, water and vinegar. Work the dough until it forms a ball. Divide the dough in half. Place in a sealed container or bag and let rest in the refrigerator.
Fruit filling:
- 5 c. apples, peeled and cored 1.25 L
- 1 c. sugar 250 mL
- 1 tsp. cinnamon 5 mL
- pinch of each nutmeg and salt
- 2 tbsp. cornstarch or flour 30 mL
Peel and core apples and cut into fairly thin slices. Sprinkle the sugar, spices, salt and cornstarch or flour on top of the apples and mix.
Carefully roll out one half of the dough on a floured surface into a large rectangle (approximately nine x 13 inches/ 22 x 33 cm). Place on a cookie sheet.
Spoon out the apple filling onto the pastry, leaving the edges for pinching. To seal the pastry, whisk an egg yolk with about two tsp. (10 mL) of water and brush around the rim of the pastry.
Roll out the second half of the pastry and place on top of the apple mixture. Pinch and flute the edges.
Cut vents on the top pastry layer and brush with the egg/water mixture and sprinkle with sugar if desired.
Bake at 400 F (200 C) for 30 minutes until the pastry is golden.
Once cooled, drizzle with a combination of one c. (250 mL) icing sugar, two tbsp. (30 mL) sugar or maple syrup and enough cream, milk or water to make a pourable glaze — about one tbsp. (15 mL). You may need a bit more liquid to make the right consistency if you are using sugar instead of maple sugar.
Just right oatmeal chocolate chip cookies
I just crave chewy fibrous oatmeal cookies with a warm drink when the weather cools down. Coffee and cookies anyone?
- 1 c. all-purpose flour 250 mL
- 1/2 tsp. baking soda 2 mL
- 1/4 tsp. salt 1 mL
- 1/2 c. unsalted butter room temperature, 125 mL
- 1/3 c. granulated sugar 75 mL
- 2/3 c. light-brown sugar, packed160 mL
- 2 tsp. pure vanilla extract 10mL
- 1 large egg 1
- 1 1/2 c. rolled oats 375 mL
- 1 c. semisweet chocolate chips 250 mL
Whisk together the flour and baking soda in a medium mixing bowl and set aside.
Combine the butter with both sugars and beat on medium speed until light and fluffy.
Reduce speed to low and add the salt, vanilla and eggs. Beat until well mixed, about one minute.
Add flour mixture and mix until almost combined.
Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
Preheat oven to 375 F (190 C).
Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about two inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges but still soft in the centre, eight to 10 minutes.
Remove from oven and let cool on baking sheet one to two minutes. Transfer to a wire rack and let cool completely.
Notes: I made the dough, rolled it into cookies and stored them in the fridge without baking during our harvest season. In the busy mornings, I simply baked however many cookies I needed for our lunches and had fresh baked treats to help us through the long days.
Measure your flour correctly. Once the flour is in the measuring cup, use a knife to level it off.
Nuts make an excellent addition to this cookie. Try adding in 1/2 to one cup of chopped nuts to the batter with the oats and chocolate chips. This recipe makes approximately 24 cookies. Source: www.preppykitchen.com
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
