the fall 2010 cookbook loosen your belt Everything from entrees to desserts, all delicious and all from the GOOD audience.
Recipes Roasted Brussels Sprouts with
Butternut Squash and
Danish Bleu Cheese /
Sweet Potato Soup with Kale
by William Magdziarz
and Bacon /
Mom’s Veggie Chili /
GOOD is compiling a four-season cookbook, and we’re crowdsourcing the recipes from our community of readers. The first chapter of the cookbook is fall. Browse the slideshow above to check out our readers’ submissions, from molasses cookies to roasted Brussels sprouts.
by Sarah Stanley Sweet Potato Curry Soup / by Katharina Zeiner Toasted Spicy Pumpkin Seeds / by Sanura Weathers Green Tomato, Apple, Custard Pie / by Deirdre Holmes No Sugar Added Cranberry Sauce / by Michelle Leotta Pfennighaus
by Kerala Hise Coconut Sweet Potato Pumpkin Pie / by Andy Sontag Almond-Orange Bread Pudding / by Rachel Young Pumpkin Black Bean Turkey Chili / by Brian Ross (via his mom) Roast Pork with PortoCranberry Sauce. Served with Rosemary Potatoes, Dried Prunes with Pancetta and
Whole Grain Spiced Molasses
Quince, and Apple-Pumpkin
by Michelle Leotta Pfennighaus
by Helena & Ivana Zdravkovic
Winter Greens / by Michelle Leotta Pfennighaus
Ingredients: Brussels sprouts Bleu cheese Shallots Salt Oil
Trim, rinse and halve sprouts.
In an oven-proof pan sauté a couple of minced shallots in oil until soft.
Add the Brussels sprouts and some salt and sauté for a few minutes more.
Roasted Brussels Sprouts with Danish Bleu Cheese / by William Magdziarz
Put in 425° oven and wait 25 minutes.
Add some bleu cheese, stir and put back in oven for 5 minutes.
Put in bowls, add some bleu cheese on top and serve.
medium zucchini, chopped
medium pepper (green, yellow, whatever), chopped
cup chopped onion
cup chopped or shredded carrot
cup chopped celery
garlic cloves, minced or pressed
Tbs olive oil
oz diced tomatoes
oz zesty diced tomatoes
tsp vegetable bouillon
tsp soy sauce
oz garbanzo beans
oz chili beans
Saute zucchini, pepper, onion, carrots, celery and garlic in oil until tender.
Stir in tomatoes, bouillon, soy sauce and cumin; bring to a boil.
Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Add beans and heat through.
Momâ€™s veggie chili / by Sarah Stanley
largeish Sweet potatoes chopped into nice big chunks
Onion, finely diced
cloves Garlic, thinly sliced
tsp Red curry paste
tbsp Cream of Coconut
tin Coconut milk
Enough stock to cover the sweet potatoes.
Heat some oil in a pan, saute the onions, add the garlic. Once it starts smelling all lovely and garlicky, add the red curry paste and cook for a minute.
Add the cream of coconut and cook for a bit longer. If it goes a bit too thick, add a bit of the stock. Don’t forget to stir.
Sweet Potato Curry Soup /
Add the sweet potatoes, the coconut milk, and add enough stock so the sweet potatoes are pretty much covered (i.e. you don’t want half the chunks to be uncovered).
by Katharina Zeiner 4.
Simmer until the sweet potatoes are tender.
Depending on how you like your cashews you could either add them relatively early (they’ll go all buttery tender) or just before serving (they’ll still be nice and crunchy). Enjoy on its own or with some bread or tortilla strips.
to 2 cups raw pumpkin seeds
tsp. ground caraway seed
tsp. Spanish smoked sweet paprika
tbsp. olive oil
Over medium heat, place all ingredients in a skillet.
Stir frequently until seeds begin to pop.
Remove from the stove and cool.
Toasted Spicy Pumpkin Seeds / by Sanura Weathers
Green Tomato, Apple, Custard Pie / by Deirdre Holmes
tablespoons maple syrup
1 1/2 1
cups sliced green tomatoes
cup sharp cheddar cheese, grated
freshly ground nutmeg
Preheat oven to 375ยบ.
a medium-sized bowl, beat eggs and add milk, salt, maple
syrup and cinnamon. 3.
Arrange green tomato and apple slices evenly in the pie crust.
Pour egg mixture over top. Sprinkle on cheese and finish with a grind of fresh nutmeg.
Place in oven on a cookie sheet (just in case of drips) and bake for 30-40 minutes.
Let cool (pies like this are best warm, not hot) and enjoy the taste of fall!
oz. fresh Cranberries, rinsed
water, plus more if needed
can pineapple, chopped and liquid reserved
In a medium pot, combine 1/2 cup water and raisins.
Measure liquid from pineapple, adding more water if necessary to make 3/4 cup and pour into raisins.
Add chopped pineapple and cranberries.
Bring to a boil, then lower to simmer, stirring occasionally.
Cook until liquid is reduced and thickened and most of the cranberries have burst.
No Sugar Added Cranberry Sauce / by Michelle Leotta Pfennighaus
Ingredients: Dry mix: 1 1/4
cups whole wheat pas-
Line cookie sheets with
try flour 1
cup spelt flour
tsp. baking soda
tsp. ground flaxseed
parchment paper. Place cane sugar in small bowl. 2.
In large bowl, combine
all dry mix ingredients.
tsp. ground ginger
In a medium bowl, whisk
tsp. ground cloves
tsp. ground allspice
tsp. black pepper
Wet mix: 1 1/2
Whole Grain Spiced Molasses Cookies /
Preheat oven to 375Âş.
sticks butter (12 Tbl.)
cup unsulphured molasses
tsp. vanilla extract
cup cane sugar
wet mix ingredients. 3. P our
into dry ingredients and blend well. 4.
Scoop out 1 tablespoonful at a time and roll into a ball, then roll in cane sugar to coat lightly. Space dough on cookie sheet 2â€? apart.
Bake for 11 minutes. Cookies should hold their shape but still be a
by Michelle Leotta Pfennighaus
bit soft when you take them out. 6.
Cool on racks.
head kale, sliced very thin
orange, peeled and chopped
To slice kale, remove the last 1” of the stem, stack
cup toasted pumpkin
a few leaves and roll
tightly. This will make it
generous salt and pepper, to
much easier to make thin
slices through the roll (a
technique called “chiffon-
ade,” often used with basil
cup freshly squeezed
orange juice 2
Tbl. apple cider vinegar or
and combine with kale in a large bowl.
lemon juice 3.
Using your hands, literally massage the greens
Note: You can buy toasted,
until they get soft, about 3
salted pumpkin seeds or use
whatever seeds you have from any winter squash.
Whisk together dressing
Let the kale rest while you chop the orange and toast the pumpkin seeds.
Combine all ingredients when ready, and season with salt and pepper.
Winter Greens / by Michelle Leotta Pfennighaus
Butternut Squash and Sweet Potato Soup with Kale and Bacon / by Kerala Hise
Directions: 1. B rush the cut sides of the squash and potatoes (S&P) with olive oil and place cut side down on a baking sheet. Roast at 400Â° until just cooked through, approximately 30-40 minutes. 2. W hile the S&P are roasting, wash and trim the kale and cook up the bacon. When the bacon is finished, reserve enough fat to coat the bottom of the pot.
medium-large sweet po-
tatoes, cleaned and halved lengthwise 1
large butternut squash, cut
in half, seeds removed 1
apple, peeled, cored, and
chopped (I used red delicious because itâ€™s what I had, I bet
tbs cinnamon or a stick
tossed in A couple generous pinches of nutmeg 1/2
tbs dried rosemary (or a
sprig of fresh if you have it) 1
bunch kale (optional)
a golden variety would work
Small handful of fresh sage
boxes of chicken stock
(I used 1/2 box chicken, and 1 box veg) 8
slices of maple-smoked
Olive oil for roasting Immersion blender or stand blender.
3. O nce the S&P have cooled enough to handle, scoop out the flesh. Add the flesh, apples, and bacon fat to the pot, and slowly add the first box of broth. Bring to a simmer. 4. W hen the stock has begun to simmer, blend until smooth and creamy. 5. G radually blend in the rest of the stock, the maple syrup, nutmeg, salt and pepper and herbs If you are using a stand blender, gently mix in these ingredients with a whisk. 6. L et simmer for about 30 minutes, stirring occasionally. If using kale, add it about 10 minutes before serving. 7. R emove from heat and ladle into bowls. Top with crumbled bacon. Optional: top with slightly stale crusty bread, a dol-
lop of sour cream, or plain yogurt. Finish off with a twist of
ground pepper and some chopped sage leaves. Enjoy.
tbs maple syrup (I used
Coconut Sweet Potato Pumpkin Pie / by Andy Sontag
Preheat the oven to 350ยบ.
Mix flour, coconut, salt, and butter with a pastry cutter (or a food processor), mix until the butter is cut up into pea sized
pieces. Then add the chilled water mixing until dough holds
together in one cohesive ball. Roll out on a floured surface
cups all-purpose flour
can cream of coconut (I
(locally purchased if possible)
found this works better than
coconut milk, but either will
cup finely shredded, co-
cup (2 sticks) cold unsalted
and place in greased pie pan. 3.
Line the bottom of the pie crust with the sweetened coconut shavings. Scoop out the inside of the pumpkin and sweet potato. Than combine all the filling ingredients in a mixer. Pour your concoction into the piecrust.
butter, cut into small pieces
(locally purchased if possible)
teaspoon ground ginger
not jiggle when shaken slightly). If the pie starts to brown,
1/4 to 1/2
reduce the temperature to 275ยบ and bake until set.
cup of cold water
cup of sweetened coconut
eggs (locally purchased if
medium sweet potatoes,
cooked (locally purchased if possible) 1
medium pie pumpkin,
cooked (locally purchased if possible)
Bake for 40-60 minutes or until the center is set (should
Set out to cool. Best served warm with a healthy dollop of local and organic whipped cream.
slices thick slices of cinna-
Pour over bread, and
mon challah bread
lightly push down with a
fork until bread is covered
cups milk (you can use
and soaking up the egg
cream for a more rich flavor) 1/3
cup white sugar
cup brown sugar
teaspoon vanilla extract
tablespoon orange zest
Cover and soak for at least an hour, for as long as overnight.
Preheat oven to 350 degrees. Before you pop it in the oven, give the bread a
Cut bread into small pieces & layer into an 8 inch
In a medium mixing bowl, combine everything else. Beat until well mixed.
for 45 minutes.
by Rachel Young
bread is on top. 6.
square baking pan. Crumble almond paste into the
Bake in the preheated oven
Almond-Orange Bread Pudding /
little flip, so the most moist
Serve warm to only the most deserving guests (serves 8-10). Excellent by itself or with a little ice cream or caramel sauce.
cup chopped onions
cup chopped yellow bell pepper
garlic cloves, minced
tsp dried oregano
tsp ground cumin
tsp chili powder
oz cans black beans, rinsed/drained
cups chopped cooked turkey or chicken
cups chicken broth
oz pumpkin puree
oz hominy (optional)
Saute onions, yellow pepper, and garlic in oil for 8 minutes or until soft.
Pumpkin Black Bean Turkey Chili /
Add remaining ingredients.
by Brian Ross (via his mom)
Cover. Cook in crockpot on low for 7-8 hours. May need
Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker.
less time. (Reduce to your desired thickness.) 5.
Serve over pearl barley or rice or noodles or buttery mashed potatoes.
Roast Pork with PortoCranberry Sauce. Served with Rosemary Potatoes, Dried Prunes with Pancetta and Quince, and ApplePumpkin Chutney / by Helena & Ivana Zdravkovic
pounds Pork tenderloin
tablespoons olive oil
mately 7 ounces each)
tablespoons sunflower oil
teaspoon of cinnamon
cup dried prunes
ounces Pancetta, thinly
baste it with 1 tablespoon sunflower oil, 1 tablespoon olive oil, 1 teaspoon each of salt and pepper, and line with rosemary sprigs. Arrange big potato slices around the tenderloin and sprinkle with the remaining oils, salt, pepper, and rosemary 2. Roast tenderloin and potatoes in the oven, preheated to 400 F, for about 90 minutes or until soft and tender. For the first hour cover it with aluminum foil, then uncover and add prunes
3. After the tenderloin is finished, roast the fruit and pumpkin
1. Put the pork tenderloin in the center of a big pot-roast dish;
wrapped with one slice of pancetta each.
several sprigs of rosemary
slices of pumpkin (approxi-
cup Porto wine
slices (all with peel) until soft and tender. About 1 hour. First, sprinkle them with water, nutmeg and cinnamon. 4. Peel off the skin/crust from the apples, quinces, and pumpkin. Chop fruits into small cubes then remaining nutmeg and cinnamon. Optional: sprinkle with chopped pecans. 5. Put dried cranberries into a bowl and pour wine over them; Soak for at least 1 hour until the cranberries become plump. Cook on medium-low heat, for about 15 minutes (or until the alcohol evaporates and the sauce becomes thick and sticky.
6. Serve the tenderloin hot, pouring the porto-cranberry sauce
over each slice. Accompany each slice with all the fixings.