Cozy Fall Dinner Recipies

Comforting & Cozy Autumnal Meals

Preparation

• In a large bowl, mix the pumpkin puree, drained ricotta, grated parmesan, egg yolk, salt, and nutmeg together until smooth. Gradually fold in 1.5 cups of flour until a soft, workable dough forms. If it feels too sticky, add a little more flour a tablespoon at a time, being careful not to overwork the dough so the gnocchi remains light.

• Turn the dough onto a lightly floured surface and divide it into 4 equal portions. Roll each piece into a long rope about 3/4 inch thick. Cut the ropes into 1 inch pillows. Gently roll each piece between your hands into round shapes, or press lightly with a fork if desired.

• Bring a large pot of salted water to a gentle boil. Working in batches, drop the gnocchi into the boiling water and cook for 2 to 3 minutes. Once they float to the surface, let them cook for 1 extra minute, then scoop them out with a slotted spoon and transfer to a plate.

• In a large skillet over medium heat, melt the butter. Let it foam and sizzle until it turns a deep golden brown and smells nutty (about 3 to 4 minutes). Add the fresh sage leaves and flash fry them for 1 minute until crisp. Remove half the fried sage leaves and set aside for garnish.

• Add the boiled gnocchi to the pan in a single layer. Sear them for 2 to 3 minutes until the bottoms develop a deep, crisp golden crust. Stir in the spinach or chopped kale, heavy cream, and grated parmesan cheese, tossing gently until the greens wilt and a rich, golden sauce coats each piece.

• Transfer to a shallow bowl, season generously with cracked black pepper, and garnish with the extra sage leaves.

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Preparation

• Preheat your oven to 190°C (375°F).

• Slice the tops off the bell peppers and set them aside to use as the “pumpkin lids.” Carefully remove the seeds and membranes from inside the peppers. Using a small, sharp paring knife, carve cute or spooky jack o’ lantern faces (triangular eyes and zig zag mouths) into the front side of each pepper.

• Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until soft and fragrant. Add the ground turkey or beef, breaking it up with a spoon, and cook until browned throughout (about 5 to 6 minutes).

• Stir in the chilli powder, cumin, salt, and pepper. Add the cooked rice, sweet corn, black beans, and diced tomatoes. Stir everything together and cook for another 2 to 3 minutes until heated through and well combined. Turn off the heat and fold in half of the shredded cheese.

• Spoon the warm filling tightly into each carved pepper until nearly full. Top each with the remaining shredded cheese, then place the stem tops back on like little hats.

• Stand the stuffed peppers upright in a baking dish. Pour about 2-3 tablespoons of water into the bottom of the dish (this helps steam the peppers so they soften nicely). Cover tightly with foil and bake for 25 to 30 minutes, or until the peppers are tender and the filling is hot. serve warm!

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Preparation

• Preheat your oven to 190°C (375°F) and lightly grease a deep baking dish.

• Heat a large skillet over medium high heat. Add the ground sausage or beef, diced onion, and minced garlic. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon until completely browned. Drain any excess fat.

• Stir in the tomato paste, crushed tomatoes, tomato sauce, dried oregano, dried basil, ground nutmeg, salt, and black pepper. Lower the heat and let the sauce simmer gently for 10 to 12 minutes until thick and flavourful.

• In a medium bowl, whisk together the ricotta cheese, egg, grated parmesan, chopped parsley, and a pinch of salt until smooth and creamy.

• To assemble the lasagna, spread a thin layer of the warm meat sauce across the bottom of your baking dish. Place a layer of lasagna sheets on top, then spread a layer of the ricotta mixture over the sheets, followed by a sprinkle of mozzarella cheese and a generous spoonful of meat sauce. Repeat the layering process 2 to 3 times, finishing with a thick top layer of sauce and the remaining mozzarella cheese spread evenly over the surface.

• Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the cheese is deeply golden and beautifully crisped around the edges.

• Let the lasagna rest for 10 to 15 minutes before slicing. Garnish the center with fresh basil sprigs and serve warm.

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Preparation

• Heat the coconut oil in a large deep skillet or dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3 to 4 minutes until soft and fragrant.

• Add the cubed chicken to the pan along with the curry powder, turmeric, cumin, garam masala, chili flakes, and salt. Cook for about 4 to 5 minutes until the chicken is lightly browned on the outside and coated in the aromatic spices.

• Stir in the pumpkin puree, coconut milk, and chicken broth until a rich, golden sauce forms. Add the cubed sweet potato or squash. Bring the mixture to a gentle simmer, then turn the heat down to low, cover with a lid, and cook for 15 to 18 minutes until the sweet potato is fork tender and the chicken is fully cooked.

• Uncover the pan and fold in the green peas. Simmer for an additional 2 to 3 minutes until the peas are bright green and warmed through. Remove from heat and stir in the fresh lime juice to brighten all the autumn flavours.

• Spoon fluffy white basmati rice into one side of a deep bowl and ladle the rich, golden pumpkin chicken curry right alongside it. Scatter fresh chopped cilantro over the top and serve hot.

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Preparation

• Preheat your oven to 200°C (400°F) and grease a 9×13 inch baking dish.

• Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper on a baking sheet. Roast for 20 minutes until slightly tender and lightly caramelised at the edges. Remove from the oven and lower the oven temperature to 190°C (375°F).

• While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium high heat. Add the ground italian sausage, chopped onion, and minced garlic. Cook for 6 to 8 minutes, breaking up the meat into small crumbles, until browned and cooked through. Stir in the dried thyme and nutmeg, then remove from heat.

• In a large bowl, combine the roasted butternut squash cubes, browned sausage mixture, heavy cream, and half of the shredded gruyère and parmesan cheeses. Toss gently to combine without mashing the squash.

• Transfer the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining gruyère and parmesan cheese evenly over the top.

• In a small pan over medium heat, melt the unsalted butter and flash fry the fresh sage leaves for 1 minute until crisp. Scatter the crisp sage leaves over the top of the cheese layer.

• Bake for 25 to 30 minutes until the cheese is melted and golden brown. Let cool for 5 to 10 minutes before serving warm!

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Preparation

• Pat the beef chunks dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a dutch oven or heavy bottomed pot over medium high heat. Working in batches, sear the beef for 3 to 4 minutes per side until deeply browned, then transfer to a plate.

• In the same pot, add the remaining tablespoon of oil along with the chopped onion and garlic. Sauté for 3 minutes until soft. Stir in the tomato paste and flour, cooking for 1 minute to remove the raw flour taste. Deglaze the pot by pouring in the red wine (or extra broth), scraping up any delicious browned bits from the bottom.

• Return the beef to the pot and pour in the beef broth. Add the fresh thyme sprigs and bay leaves. Bring to a boil, then turn the heat down to low, cover with a tight lid, and simmer gently for 1.5 hours until the beef begins to tenderise.

• Stir in the carrots, baby potatoes, and mushrooms. Cover and continue to simmer for another 35 to 45 minutes until the vegetables are tender and the beef is soft. Remove the bay leaves and thyme stems.

• While the stew finishes simmered, place the quartered yukon gold potatoes in a pot of cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork tender. Drain well, then mash with the softened butter, warm heavy cream, salt, and pepper until silky and smooth.

• Spoon a generous mound of creamy mashed potatoes into one side of a wide bowl. Ladle the rich beef stew and tender vegetables right beside it, letting the savoury gravy pool against the potatoes. Garnish with fresh sprigs of thyme and a sprinkle of cracked black pepper!

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