the one with menu funday: fall edition

We have made some delicious fall recipes lately!  

First up, Carrot Soup a la Pioneer Woman.  Soup hits the spot on cold, rainy days!

There are so many soups that call for an immersion blender, and as an aspiring cook, I decided it was an essential kitchen tool.  Carrot Soup was my first victim!  The ingredient list was simple - carrots, broth and a splash of cream.  We added fresh thyme and crushed pepper at the end, which definitely helped the flavor.  

Next up, Pumpkin Macaroni and Cheese!  This was a fun twist on the traditional recipe.  I forgot to add a little milk at the end and it stayed in the oven a smidge too long, so it wasn't as creamy as it should have been, but overall the recipe was great!  

Ingredients

- 16 oz. pasta (I used spirals, but shells would be great)

- 3 T. butter

- 4 T. flour

- 3 c. + 1/3 c. milk

- 12 oz. cheese, grated (I used a mix of sharp cheddar, mozzarella, and parmesan)

- 8 oz. Velveeta cheese, cubed (this is 1/4 of the large brick)

- 1 c. pumpkin puree 

- 1 T. rosemary, minced

- 1 t. salt

- 1/2 t. fresh ground pepper

- 1/2 t. cayenne pepper (I didn't have any so I added a little seasoned salt)

- 1/2 c. panko or breadcrumbs 

Preheat oven to 400 degrees. Cook pasta in heavily salted water, removing from heat and draining 3 minutes prior to the specified cook time on the package. 

Melt butter in a large skillet over Medium-High heat. Add flour, whisking for about 30 seconds. Add 2 cups of milk and the rosemary, whisking continuously until smooth.  Add the third cup of milk and continue to whisk until the mixture thickens, about 5 minutes.  

Turn down heat to Medium or Medium-Low.  Reserving a handful for topping, add cheese blend and whisk until combined.  Add Velveeta and stir until fully melted and combined.  Add salt, pepper, cayenne, and pumpkin, followed by the additional 1/3 c. of milk.  Stir / whisk until smooth. 

Toss cheese sauce with cooked pasta and pour into a greased casserole dish {9x13}.  Top with grated cheese and breadcrumbs  Cook for 30 minutes.  If you're a Crispy Topping Guy or Gal, switch your broiler on at the very end for 1-2 minutes.  

We served the macaroni with Roasted Brussels Sprouts, a new veggie for us.  They were pretty okay but they probably won't be in regular rotation.  

Ingredients

- brussels sprouts, trimmed and halved, with outside leaves removed (We got the little mesh baggie of them at the store)

- 1 T. butter

- 1 T. EVOO (we used a Mesquite Flavored EVOO)

- 1/2 c. dry white wine
- 1/2 c. chicken stock. 

Preheat oven to 400 degrees.  Melt butter and EVOO.  Add brussels and saute for 5 minutes.  Stir in white wine and chicken broth.  Allow to simmer for 5 minutes before popping in the oven to roast for 15 minutes. 

Finally, Sweet Potato Black Bean Enchiladas!  These were so good I forgot to take a picture.  They might be even better than the other Black Bean Enchiladas that we love.  Try them!

Ingredients:

• 3 medium-sized sweet potatoes, cut into 1-inch cubes
• 3 garlic cloves, minced
• 1 small onion, chopped
• 2 Tbsp olive oil
• 1/2 tsp pepper
• 1 tsp salt
• 1 can black beans, drained
• 9 whole wheat flour tortillas (soft taco sized)
• 9 oz pepper jack cheese, grated (I used sharp cheddar instead because thats what I had)
• 1 can red enchilada sauce (I used Hatch brand)

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, toss sweet potato cubes with 1 Tbsp. olive oil and season with salt and pepper. Place on baking sheet and bake for 30 minutes, or until soft. Let cool for 10 minutes.
3. Saute onion and garlic in remaining 1 Tbsp. olive oil until soft.  Add drained black beans in the last minute.
4. Place cooled, baked sweet potato back in large bowl and mix with black beans, onions and garlic.
5. Using a large spoon or masher, coarsely mash black beans and sweet potato together until combined.
6. Lightly grease a 13x9 baking pan with cooking spray.
7. Spoon sweet potato mixture into flour tortilla and sprinkle about 2 Tbsp cheese on top of mixture. Roll flour tortilla and place in pan. (Reserve 1/2 cup cheese for sprinkling on top).
8. Pour enchilada sauce over the top of enchiladas, spreading out evenly. 
9. Sprinkle remaining 1/2 cup cheese over the top of enchiladas.
10. Reduce oven heat to 350 degrees and bake for 25 minutes.