Fall Recipe Roundup

Since today was the first day this school year that I regrettably walked out of the house without a coat, it seems like a good time to do a recipe round-up of fall recipes!

And of course, this means pumpkin. Lots and lots of pumpkin.
I keep canned pureed pumpkin in the house year-round, since it makes a good substitute in baking for some of the butter, fat, and oil (I use up to half of the amount of fat called for and for the rest I use applesauce or pumpkin). But since it is a seasonal item, I tend to stock up during these fall months. Since its just hitting the shelves, now's a perfect time to make some fall-tasting recipes and also buy some extra to hoard for the rest of the year.

*Not all of these are skinny, healthy, or low calorie, but I tried to include recipes that are somewhat good for you, or at least not terrible for you! And a treat once in a while isn't a bad thing either. You can't deprive yourself of all good things!

Skinny Pumpkin Spiced Snickerdoodles

From Skinnytaste

These look like every good taste of fall in one bite.

Pumpkin Mousse Shooters

From Eat Yourself Thin

A healthy, easy, and elegant dessert for a holiday party. Or a Tuesday night.

Crock Pot Pumpkin Spice Latte

From Urban Nester

I'm not a fan of the Pumpkin Spice Latte from a certain coffee shop. It tastes like a toddler threw together a bunch of things he likes to eat thinking it will result in the most amazing food ever and then it ends up tasting like a hot mess. (Literally.) But I could come around to this recipe.

Baked Pumpkin and Sour Cream Pudding

From Smitten Kitchen

I haven't made anything from Deb that hasn't been fabulous. This looks like it wouldn't disappoint!

Frosted Pumpkin Cake

From Cooking Light via Dwell on Joy

A healthier spin on a classic cake

Pumpkin Baked French Toast

From Minimalist Baker

Hello Saturday morning post-run breakfast!

Pumpkin Cinnamon Rolls

From Eighteen 25

Hello Sunday morning post-long-run-to-burn-a-bunch-of-calories breakfast!

------------------

A few that embrace all good things about fall, even without the pumpkin...

Crock Pot Cinnamon Pecan Bread Pudding

From Shape Magazine

Just think about how good your house would smell waking up to this in your slow cooker!

Roasted Acorn Squash and Chai Ice Cream

From Say Not Sweet Anne

Vegetables and dessert? Shut up. Seriously. This looks amazing.

Warm Coconut Rice Pudding

From Cooking Light Magazine

Everything comforting...

------------------

And one savory dish that screams "Falling Leaves and Football!"

Bacon Cheddar Beer Risotto

From Emily Bites

And its only 6 points per serving. What?!?!

Vegging Out

This week, Steve and I are vegetarians!  While we have a stash of good ol' beef dogs and turkey burgers for Henry, the two of us are trying out going meatless to see if we eat better, feel healthier, etc... Its not going to be a complete lifestyle change or anything like that, but if nothing else it's a fun challenge for meal planning! (Yes, I think meal planning is fun...)

Monday kicked things off well with a Caprese sandwich, or at least what was supposed to be. I toasted the sourdough and roasted the tomato slices which made them really sweet and concentrated, but because we didn't have mozzarella, I used goat cheese instead, and then topped it off with basil. So good...

We didn't actually get to eat together tonight, but I spent part of the afternoon making a pretty healthy risotto with the thought that we could re-heat the leftovers as needed to keep up with the vegetarian theme of the week. Yes, I realize that this recipe does use chicken stock so its not truly vegetarian, but its the thought that counts, right?!

I find I always let my risotto go a little bit to long. I used 5 cups of chicken stock when I should have stopped myself at 4.  Test your rice as you cook - it should be cooked through but still have a little bite to it. It will keep cooking as you add the rest of the ingredients, and if you cook it to perfection before that point, it will end up a bit mushy. The flavor will still be great, but it won't be creamy and luscious like it should be.

Summertime Risotto
Adapted from Self.com

Ingredients
1 pint cherry tomatoes
1/4 cup olive oil
1 clove garlic, minced
1 small onion, diced
2 cups diced zucchini
1/4 cup fresh lemon juice
1 pound (about 2 1/2 cups) arborio rice
1 cup dry white wine
4 cups nonfat chicken broth
2 tablespoons unsalted butter butter
6 tablespoons grated Parmesan
Salt & Pepper

Directions
Heat oven to 250°. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Spread tomatoes in a single layer on a baking sheet lined with tin foil. Bake for 1 hour.

Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes. Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil. Add 2/3-3/4 cup of the roasted tomatoes and puree until completely incorporated.  Season with salt and pepper. Set aside.

Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree, butter and cheese.

Top risotto with remaining roasted tomatoes and enjoy!

Serves 6

More Rice For Dinner

Last Friday night, I made rice pudding for my dinner. So this Friday, I'm using rice again, although this time it may be a slightly more appropriate dish for a main meal.  Many times I've made risotto when Steve is off at work on a Friday night.  To just stand there and stir a pot, adding things slowly and watching it come together - its very theraputic after a long week of working.
A few things I've noticed:

• You can use a medium/large saucepan or a large sauté pan that's deep enough to hold it all and stir.  I think making it in a saucepan lets the starch develop a little more, but in a sauté pan, it goes a little faster because there's more surface area.
• Use an onion that has a lot of flavor to it. I like vidalia's for most things, but they're not strong enough for this. Spanish yellow onions work well.
• Go for the chicken stock. Once I used chicken broth and had to make it go a little farther with water, and the flavor was much weaker.
• You've got to use the real deal when it comes to parmesan cheese - you want it to melt, and the Kraft parm (or similar type) just doesn't melt and mix as well.

Classic Risotto
Adapted from... lots of places

Ingredients
1 Tablespoon butter
1 Tablespoon oil (olive oil or canola will do just fine)
1 medium onion, finely chopped
3/4 cup white wine
1 1/2 cups Arborio rice
4-5 cups chicken stock
parmesan cheese for grating

Directions
In a saucepan, begin to heat your chicken stock on medium-low heat (this will not be the same pan you use to make the actual risotto).

Over medium-high heat, melt butter with oil in pan - add onions and sauté until soft and slightly translucent.  Pour in wine and stir to deglaze the pan; simmer until most of the liquid has evaporated.  Add rice and stir well - allow to get dry, almost as if you are toasting the rice. 

Once dry, add enough chicken stock to just come to the top of the rice.  Allow to simmer, stirring frequently, until all of the moisture has been absorbed. Repeat this step until rice has become tender and the mixture is creamy (35-45 minutes). You don't have to stir constantly, but I wouldn't wander too far from the stove.  When risotto is almost finished, grate a bit of cheese into it for some flavor. When its ready to serve, grate a little more cheese on top of each serving.

Makes 6 servings