Autumn is a season of gathering, cooking and spreading thanks. It’s also a great time to dust off your favorite cool-weather recipes. We’re rounding up a few fan favorites from our culinarians!
Chef Serge’s Southwestern Chili with Butternut Squash
- Butternut squash is loaded with an important antioxidant, beta-carotene. (It’s orange color gives that away!)
- One serving of butternut squash is almost 90% water, which can help keep you hydrated.
- In general, spices add flavor to foods with little to no sugar, calories or salt. They also provide beneficial properties including antioxidant and food preservation.
- 1 tablespoon olive oil
- 1 carrots, chopped
- 1 onion, chopped
- 1 poblano or bell pepper, chopped
- 1 cup butternut squash
- 1/2 pound ground beef
- 2 tablespoons tomato paste
- 2 15-ounce cans black beans, rinsed
- 1/2 cup corn kernels
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon adobo chipotle
- kosher salt & black pepper
- 1/2 cup grated cheddar cheese (for garnish)
- 2 scallions, sliced or cilantro (for garnish)
- Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, butternut squash and poblano and cook, stirring, for 3 minutes.
- Add the beef and cook, breaking it up with a spoon, 3-5 minutes.
- Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
- Stir in the beans, chili powder, cumin, smoked paprika, chipotle, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Simmer over medium heat until the vegetables are tender, 8-10 minutes. Stir in the corn.
Divide the chili among bowls and top with the cheddar and scallions.
Chef Kim’s Apple & Sweet Potato Hash
- Apples are delicious, low in calories, a natural mouth freshener and full of fiber and other health promoting nutrients. One apple has five grams of fiber.
- Don’t peel your apple. Two thirds of the fiber and lots of antioxidants are found in the peel. Antioxidants help to reduce damage in cells, which can trigger some disease.
- Sweet potatoes are nutrient powerhouses with vitamin C, fiber, potassium, vitamin E, iron, magnesium and phytochemicals like beta-carotene and lutein.
- One medium sweet potato can give you your entire day’s supply of vitamin A.
- 4 slices thick-cut bacon (Black Forest, if you can find it)
- 1 medium sweet potato (skinned if preferred)
- 1 granny smith apple
- 1 teaspoon thyme
- Salt & pepper
- 1 tablespoon butter
- 2 eggs
- Slice the sweet potato and apple into 1/2 to 1-inch chunks.
- Place the bacon in a skillet. Turn the burner on to medium. Fry the bacon so it’s just beginning to crisp on the bottom, then flip and cook an additional minute or so.
- Remove and place on a paper towel lined plate, set aside.
- Add a small amount of butter to the pan. Place the sweet potato and a pinch of salt into the skillet and sauté until soft, about 5 minutes. Add the apples.
- In the meantime, chop the bacon. When the sweet potato and apples are nearly done, return the bacon to the skillet and sprinkle the thyme, salt and pepper in.
- To cook the eggs, push the hash around and create two wells. Add a bit of butter to each well to help the eggs fry and prevent sticking.
- Crack an egg into each well and cook to your preference.
- Serve immediately & enjoy!
Chef Shane’s Dessert Apple Bacon Tacos
- In addition to being an antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering and cardiovascular-disease-lowering compound, cinnamon has also been reported to have activities against neurological disorders such as Parkinson’s and Alzheimer’s diseases.
- Cinnamon contains large amounts of highly potent polyphenol antioxidants.
- Cinnamon has been shown to help improve the body’s sensitivity to insulin which can have a positive impact on blood sugar control.
- 1 can condensed milk for the dulce de leche
For the taco shell:
- 6 8-inch flour tortillas
- 1 cup sugar
- 2 tablespoons cinnamon
- 1/2 cup ground oats
For the filling:
- 15 oz. ricotta
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- 1 teaspoon sugar
For the apple candy crisp:
- 2 oz. butter
- 5 medium apples, peeled
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup sliced almonds
- 2 teaspoons brandy
- 1/2 teaspoon ginger powder
- 1 teaspoon salt
- 1/4 pound Applewood bacon
- To made the Dulce de leche, start with boiling water in a sauce pan with enough water to place your can of condensed milk into and be covered. Boil for two hours.
- When two hours has passed, remove the can from the water and pour your Dulce de leche into a nice serving vessel. Set aside.
- To make the taco shells, put your oats into a food processor and chop until they are minced well.
- Mix the ground oats with the cinnamon and sugar in a shallow pan.
- Heat oil on the stove and once it’s hot, lay in a tortilla to fry on each side.
- Once done, pull it out using tongs and dredge it in the cinnamon, sugar, oat mixture and fold it over immediately to form the taco shape.
- Place it on a plate to rest until you’re ready to build your tacos.
- Repeat with all 8 tortillas.
- For the filling, mix ingredients in a small bowl until incorporated. Cover and let rest in the fridge.
- For the apple candy crisp, chop your bacon into 1/2 inch pieces and sauté until browned. Drain the bacon fat and continue to cook.
- Peel and seed your apples, cut into pieces and add to the pan.
- Add and seed your apples. Cut into pieces and add to the pan.
- Add all remaining ingredients, except the brandy, continue to brown.
- When seared, add the brandy and stir until the alcohol sears off, remove from heat and let sit for 5 minutes.
- Now, time to build the tacos! Take the taco shell and spoon in that beautiful ricotta mixture on the bottom (about 3/4 inch high in the shell).
- Next, add the apple bacon candy,.
- Finally, spoon the Dulce de leche over the top and sprinkle with powdered sugar.