Homemade meals give a sense of comfort for the season [Some delicious recipes here!!!]

Toronto Sun ^ | September 24, 2011 | Rita DeMontis

[rickmichaels]

Just like that the season has changed.

Certainly the days are getting shorter and cooler, and driving home at night with my car window open, I swear I can taste the warm, intoxicating flavors of fall.

Days and nights like these make me nostalgic for the warmth and charm of my late mother's kitchen. No matter what season we were celebrating, there was always a touch of fall. It could have been the aroma of the yummy cookies she baked, or the comforting tastes of the various dishes she liked to send home with her grown children -- who really didn't need an excuse to pop in just to say hello.

Yes, this weather makes me yearn for the comforts of meals that hug you tight and make you feel just right.

I have a feeling the following recipes, courtesy of Longo's will do the same thing for you. They're fast, easy and absolutely delicious.

SPANISH TORTILLA WITH TOMATO SALSA

This easy Spanish omelette is a winning dinner and extra special with the tomato salsa for added juiciness.

Ingredients:

1 lb. (500 g) mini red potatoes, quartered

2 Tbsp. (30 ml) extra virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 tsp. (5 ml) smoked paprika

1/4 tsp. (1 ml) each salt and pepper

8 eggs

2 Tbsp. (30 ml) chopped fresh parsley or coriander

Tomato Salsa:

1 large field tomato, seeded and diced

2 green onions, thinly sliced

1 large clove garlic, minced

1 Tbsp. (15 ml) red wine vinegar

Pinch each salt and pepper

Directions:

Place potatoes in microwaveable shallow dish and add 1/4 cup (60 ml) of water; cover with plastic wrap. Microwave on High for 5 minutes or until tender; drain potatoes and set aside.

In a 9- or 10-inch (23 cm or 25 cm) ovenproof nonstick skillet, heat oil over medium-high heat and cook onion and garlic for 3 minutes or until softened. Add cooked potatoes, red pepper, paprika, salt and pepper. Cook, stirring for 7 minutes or until potatoes are beginning to brown.

Meanwhile, in a bowl, whisk eggs with parsley. Slowly pour into a skillet to cover potatoes, gently lifting edges for egg to run under. Reduce heat to medium and cook for about 8 minutes or until set around edge. Place skillet in preheated 400°F (200°C) oven for about 10 minutes or until eggs are set and knife inserted in center comes out clean.

Tomato Salsa: In a bowl, toss together tomato, green onion, garlic, vinegar, salt and pepper.

Cut tortilla into wedges and serve topped with Tomato Salsa.

Makes 6 servings with 2 leftover for lunch.

STUFFED SOLE FILLETS

Change up the filling to make this simple meal a couple times a week. Look for your favorite veggies and cheese to mix it up.

Ingredients:

10 fresh small sole fillets, about 1-1/2 lbs total (680 g)

1/4 tsp (1 ml) EACH salt and pepper

1/3 cup (75 ml) diced celery

1 shallot, finely diced

1 red bell pepper, thinly sliced

6 oz (170 g) imitation crab or lobster meat

2/3 cup (150 ml) shredded mozzarella cheese

2 Tbsp. (30 ml) chopped fresh parsley

Julienned Vegetable Sauté:

1 Tbsp. (15 ml) extra virgin olive oil

1 shallot, minced

1 tsp. (5 ml) Italian herb seasoning

1 red or yellow bell pepper, thinly sliced

1 zucchini, cut into matchsticks

1 large carrot, cut into matchsticks

1/2 cup (125 ml) low sodium chicken broth

Pinch each salt and pepper

Directions:

Place 5 of sole fillets onto parchment paper-lined baking sheet. Sprinkle with half of salt and pepper. Sprinkle each with celery and shallot. Top with red pepper. Lay crab meat on top and sprinkle with cheese and parsley. Place remaining sole fillets on top and press down gently. Sprinkle with remaining salt and pepper. Bake in 425F (220C) oven for about 12 minutes or until fish flakes when tested.

Julienned Vegetable Sauté: In a large nonstick skillet, heat oil over medium heat and cook shallot and Italian seasoning for 1 minute. Add pepper, zucchini and carrot, stirring to coat. Add broth, salt and pepper; bring to a boil; simmer for 4 minutes or until tender crisp.

Serve with stuffed fish fillets.

Makes 4 servings

ASIAN STYLE GRILLED VEGETABLES

Don't put the grill away! It's good all year long. Spicy garlic pairs beautifully with sugar and honey to give these colorful vegetables a sweet kick. Serve them on their own with or toss them with noodles for a pasta salad twist.

Ingredients:

5 baby bok choy, halved lengthwise

1 Thai eggplant, sliced (or small eggplant)

1 daikon (lo bok), peeled and sliced

1 pkg. (4 oz/114 g) fresh shitake mushrooms, stemmed

1 each red and yellow bell pepper, quartered

1 cup (125 ml) snow peas, trimmed, strings removed

1/4 cup (50 ml) chopped peanuts (optional)

Marinade:

1/2 cup 125 ml) Asian chili garlic sauce

1/2 cup (125 ml) soy sauce

3 Tbsp. (45 ml) packed brown sugar

2 Tbsp. (30 ml) EACH liquid honey and balsamic vinegar

2 Tbsp.(30 ml) roasted garlic & shallots grapeseed grilling oil (available in condiments section of store)

1 Tbsp. (15 ml) sesame oil

Directions:

In large bowl, combine bok choy, eggplant, daikon, shitake mushrooms, red and yellow peppers and snow peas.

Marinade: In small bowl, whisk together chili garlic sauce, soy sauce, sugar, honey, vinegar, grilling and sesame oils. Pour over vegetables and stir gently to coat. Let marinate for 15 minutes.

Lift vegetables out of marinade; save marinade for other use or discard. Place vegetables on greased grill over medium-high heat and grill for 2 to 4 minutes per side, turning occasionally. Remove from heat and place on large serving platter. Sprinkle with peanuts, if using. Serve warm, room temperature or chilled.

Makes 6 servings.

TIP: Because the vegetables vary in size, be sure to keep an eye on smaller vegetables as they will not take as long to cook. Remove them from grill first.

CHOCOLATE PUMPKIN SQUARES WITH MAPLE WHIPPED CREAM

I've seen pumpkins popping up all over the place. And to be honest -- chocolate and pumpkin go hand in hand in this season of celebrating this spectacular veg. This is a personal favorite!

Ingredients:

2 cups (500ml) chocolate cookie crumbs

1/2 tsp. (2.5ml) ground cinnamon

1/2 cup (125ml) butter, melted

1/2 cup (125ml) cream cheese, softened

3/4 cup (175ml) packed brown sugar

1 can (14 oz./414ml) 100% pure pumpkin (not pumpkin pie filling)

2 eggs

1 tsp. (2.5ml) vanilla extract

1/2 cup (125ml) all-purpose flour

1/2 tsp. (2.5ml) each ground cinnamon and nutmeg

1/4 tsp. (1ml) ground cloves

Maple Whipped cream:

3/4 cup (175ml) 35% whipping cream

1/4 cup (50ml) pure maple syrup

Directions:

In bowl, combine cookie crumbs and cinnamon. Drizzle butter over top and stir to combine well. Press crumb mixture into bottom of parchment paper-lined square baking pan. Bake in 350F (180C) oven for about 10 minutes or until set. Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy. Beat in pumpkin, eggs and vanilla until combined. Add flour, cinnamon, nutmeg and cloves and beat on low until just combined. Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch. Let cool completely. Cover and refrigerate for up to 2 days.

Maple Whipped Cream: In a bowl, whip cream and maple syrup until slightly firm peaks form. Cut into bars and serve each with some of the whipped cream.

Makes 18 servings.

NOTE: To make decorative pumpkin garnish: Using a vegetable peeler; peel small strips from a fresh peeled pumpkin piece and thinly slice. Toss with some granulated sugar and place on parchment paper lined baking sheet and bake in 350F (180C) oven for 3 to 5 minutes or until soft. Let cool completely before using.

[mylife]

I am so ready for cooler weather and making a HUGE batch of Texas Chili!
Also I love to make vegetable beef soup. Yom!

[mylife]

A really simple dressing I have been making all summer for beef salads is 1/4 sriracha sauce to 3/4 italian vinaigrette

[mylife]

You could add a dash of toasted sesame oil..

[bigbob]

Now you’re talkin! These sound pretty foo-foo to me. Simple hearty food is best.

[ViLaLuz]

Pork and sauerkraut, potato pancakes, bratwurst... YUM! It’s that time of year.

[FrankR]

I’ve been looking for a good chili recipe, why not post yours?

[Liz]

Mmmmmmmm....beef salad dressing sounds good.

What do you put in the beef salad?

[lysie]

This needs a FR Weekly Cooking Thread ping. Thanks.

[Inspectorette]

I like to make Asian steak salad with leftover grilled steak, sliced thinly on the diagnonal. Put it on a bed of lettuce and bok choy. Use shredded carrot for color, sliced red bell pepper is good too. Actually, any thinly sliced veggies will do.

I do cheat, however, by using bottled Asian Sesame dressing. Scatter won ton strips and toasted sesame seeds over the whole thing. It's a great way to use up leftover steak.

[ProfoundBabe]

I love autumn! On tomorrow’s menu is “Creamy Leek and Potato Soup”. My Grandmother always used commercially canned chicken broth. I will be using home canned ham stock and home canned ham.

[Inspectorette]

Not quite ready for autumn yet (as if I have a choice ;-)

It presages winter which, up here on the Oregon Coast, while not a lot of ice and snow, is interminable wind and rain.

I do love autumn and winter comfort food, though.

[FreeDeerHawk]

My New Englander parents never served tortilla anything,
Asian style vegetables or anything pumpkin with either mozzarella or cream cheese. These recipes definitely don’t evoke warm,cozy memories of home for me.

[FreeDeerHawk]

Excuse me,I was so shocked that I mixed up the sole and pumpkin. Yes,we ate sole; it had no cheese in or on it.

[1035rep]

“My New Englander parents never served tortilla anything”

Sad, you really missed out on some good stuff.

[yefragetuwrabrumuy]

Asparagus, Egg and Cheese Casserole.

This holiday favorite is the way to get everyone to eat a LOT
of asparagus, and like it. It wonderfully complements a Thanksgiving or Christmas dinner.

6 tbsp butter
3 tbsp finely chopped green pepper
3 tbsp grated onion
4 tbsp flour
2 cups whole milk
1 tsp salt
1/2 tsp ground pepper
2 cups buttered bread crumbs

Saute green pepper and onion until tender in top of double
boiler, then add flour and blend. Gradually add milk and cook until
smooth and thick. Add salt and pepper.

3-15 oz drained cans of asparagus
6-8 sliced hard boiled eggs
American cheese slices

Alternate layers of asparagus, egg slices and cheese slices, and sauce sprinkled with crumbs in a large, square baking dish. Top
with final layer of sauce and buttered crumbs.

Bake in 350F oven for 20 minutes, or 30 if refrigerated.

[FreeDeerHawk]

All the lobster,haddock,cod,crab,sole,trout and other goodies in my memory will just have to console me,I guess. So will the homemade Boston baked beans,homemade applesauce on warm homemade gingerbread and homemade Concord grape jelly made with grapes picked at my grandmother’s tiny farm.

Also the homemade chocolate cake with homemade chocolate frosting,old fashioned beef stew, roasted chicken with yellow turnips and potatoes.

Tortillas never have favorably compared in my mind or to my taste buds to the things I had in childhood. This article just doesn’t evoke “home” in Autumn or any other season to me.

[Freddd]

My first thought was, where’s the American recipes?

[FreeDeerHawk]

Yes,that’s what I thought too,although the pumpkin recipe might qualify.

[Twinkie]

OK.
SWEET POTATOES

Wash several sweet potatoes. Put them in a cooker and cover with lid. - Stick cooker in a 400 degree oven and cook long enough for them to get very tender. - Split potatoes open and insert butter and a little real maple syrup.