As the days get shorter and the weather turns colder, it’s time to fall in love with these fall recipes. Get a head start on your fall menu planning.
Salmon Meuniere by @ChefByNight
Looking for a decadent salmon dish to serve during game night? You’re welcome and we hope you enjoy this recipe! A French classic, Meunière refers to a preparation made with butter, flour and lemon served on a Zanzibar bowl. It’s so decadent and so good!
Ingredients:
-4 salmon filets, 3-4 ounces each (100-120g)
-a pinch of salt and pepper, per filet
-2 teaspoon olive oil
-4 tablespoon butter
-3 oz bella mushrooms, sliced (85g)
-2 tablespoon fresh parsley, chopped
-juice of 1 lemon
-salt and pepper to taste (sauce)
Sounds fancy? It really isn’t, watch the video for the easy step by step instructions.
Creamy Butternut Squash by @wellnessbylaila
Served piping hot on a colorful Galicia bowl, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.
Serves 2 entrees (or 4 appetizers)
Ingredients:
-1 tsp black pepper
-1/2 tsp cumin
-optional toppings: yogurt, pumpkin seeds, oregano
-2 cups squash
-2 cups water
-1 tsp sea salt
Instructions:
1. Cut the squash in half, and then slice into thin slices.
2. Cover a baking dish with aluminum foil and place the squash peel side up on the pan.
3. Bake at 350 F for about 25-30 minutes, or until the squash is tender and easily peels from the skin.
4. Let the squash cool and then remove the skin.
5. Blend the squash.
Add it to a pan with all other ingredients and simmer for 10 minutes, until it’s hot and everything is mixed.
Serve with optional toppings.
Spicy, Flavorful and Tangy Homestyle Kadhi Pakoda by @myfoodspree
Vegetarian & Gluten Free
Kadhi comes from the word “kaadhna” which means cooking on low heat for a long time. So, the longer you slow cook the kadhi, the better it taste– served in a colorful Galicia bowl.
Ingredients:
-1/4 tsp carom seeds-nigella seeds
-1 tsp chaat masala powder
-water
-salt to taste
-chopped green chillies and red chilli powder
-1/2 cup besan/ chickpea flour
-1 small onion chopped
-1 spring onion chopped
-bunch of cilantro chopped
-1/2 tsp turmeric powder
Instructions:
Mix everything in a bowl. Add water as required.
Heat oil in a wok. Make balls and fry them. Set aside.
Kadhi Ingredients:
-4 tbsp besan/ chickpea flour
-1 1/2 cup yogurt/dahi
-1/2 teaspoon panchforan
-1 tsp turmeric powder
-1 tsp cumin powder
-1 small onion chopped
-1-2 garlic clove chopped (optional)
-2 cups chopped spinach
-salt to taste
-oil
Instructions:
In a large bowl mix together water and chickpea flour. Add turmeric powder, salt, cumin powder and mix well. Set aside.
Heat oil in a wok. Add panchforan.
Add garlic once it crackles. Add onion. Cook till they turn translucent.
Add chickpeas flour-water mixture. Cover and cook for 4-5 minutes on medium flame.
Add chopped spinach and cook for 2-3 minutes.
Stir in yogurt/dahi with water. Add pakodas.
Turn the stove off just when it starts boiling.
Temper with ghee, asafoetida red chilli powder and whole red chillies.
Garnish with cilantro.