Submissions: Crowdsourced Cookbook, Fall Edition
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.
Check back next week when we reveal the Editor's Choice. The chosen submission will win a free subscription to GOOD Magazine and a GOOD T-shirt. And in January, we plan to do the whole thing again with winter recipes.
Thanks again to everyone who submitted! The recipes sound delicious and the photos are great.
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Roasted Brussels Sprouts with Danish Bleu Cheese
by William Magdziarz
1. Trim, rinse and halve sprouts.
2. In an oven-proof pan sauté a couple of minced shallots in oil until soft.
3. Add the Brussels sprouts and some salt and sauté for a few minutes more.
4. Put in 425° oven and wait 25 minutes.
5. Add some bleu cheese, stir and put back in oven for 5 minutes.
6. Put in bowls, add some bleu cheese on top and serve.
Mom's Veggie Chili
by Sarah Stanley
1 medium zucchini, chopped
1 medium pepper (green, yellow, whatever), chopped
1 cup chopped onion
1 cup chopped or shredded carrot
1/2 cup chopped celery
2 garlic cloves, minced or pressed
2 Tbs olive oil
15 oz diced tomatoes
15 oz zesty diced tomatoes
1 tsp vegetable bouillon
1 tsp soy sauce
15 oz garbanzo beans
30 oz chili beans
1. Saute zucchini, pepper, onion, carrots, celery and garlic in oil until tender.
2. Stir in tomatoes, bouillon, soy sauce and cumin; bring to a boil.
3. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. Add beans and heat through.
Sweet Potato Curry Soup
by Katharina Zeiner
2 largeish Sweet potatoes chopped into nice big chunks
1 handful Cashews
1/2 Onion, finely diced
2 cloves Garlic, thinly sliced
2 tsp Red curry paste
2 tbsp Cream of Coconut
1 tin Coconut milk
Enough stock to cover the sweet potatoes.
1. 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.
2. 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.
3. 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).
4. Simmer until the sweet potatoes are tender.
5. 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.
Toasted Spicy Pumpkin Seeds
by Sanura Weathers
1 to 2 cups raw pumpkin seeds
1 tbsp. harissa
1 tsp. cumin
1 tsp. ground caraway seed
1 tsp. sugar
1/4 tsp. Spanish smoked sweet paprika
1 tbsp. olive oil
1. Over medium heat, place all ingredients in a skillet.
2. Stir frequently until seeds begin to pop.
3. Remove from the stove and cool.
Green Tomato, Apple, Custard Pie
by Deirdre Holmes
3 eggs, beaten
1/2 cup milk
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1 1/2 cups sliced green tomatoes
1 apple, sliced
1/2 cup sharp cheddar cheese, grated
1 pie crust
freshly ground nutmeg
1. Preheat oven to 375º.
2. In 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.
4. Pour egg mixture over top. Sprinkle on cheese and finish with a grind of fresh nutmeg.
5. Place in oven on a cookie sheet (just in case of drips) and bake for 30-40 minutes.
6. Let cool (pies like this are best warm, not hot) and enjoy the taste of fall!
No Sugar Added Cranberry Sauce
by Michelle Leotta Pfennighaus
12 oz. fresh Cranberries, rinsed
1/2 cup raisins
1/2 cup water, plus more if needed
15 oz. can pineapple, chopped and liquid reserved
1. In a medium pot, combine 1/2 cup water and raisins.
2. Measure liquid from pineapple, adding more water if necessary to make 3/4 cup and pour into raisins.
3. Add chopped pineapple and cranberries.
4. Bring to a boil, then lower to simmer, stirring occasionally.
5. Cook until liquid is reduced and thickened and most of the cranberries have burst.
Whole Grain Spiced Molasses Cookies
by Michelle Leotta Pfennighaus
1 1/4 cups whole wheat pastry flour
1 cup spelt flour
1 tsp. baking soda
1 tsp. ground flaxseed
1 1/2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. black pepper
1/4 tsp. salt
1 1/2 sticks butter (12 Tbl.)
1/3 cup sucanat
1/2 cup unsulphured molasses
2 tsp. vanilla extract
1/3 cup cane sugar
1. Preheat oven to 375º. Line cookie sheets with parchment paper. Place cane sugar in small bowl.
2. In large bowl, combine all dry mix ingredients. In a medium bowl, whisk wet mix ingredients.
3. Pour wet ingredients 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 2” apart.
5. Bake for 11 minutes. Cookies should hold their shape but still be a bit soft when you take them out.
6. Cool on racks.
by Michelle Leotta Pfennighaus
1 head kale, sliced very thin
1 orange, peeled and chopped
3/4 cup toasted pumpkin seeds
generous salt and pepper, to taste
1/4 cup freshly squeezed orange juice
2 Tbl. tahini
1 Tbl. tamari
1 Tbl. apple cider vinegar or lemon juice
1. To slice kale, remove the last 1” of the stem, stack a few leaves and roll tightly. This will make it much easier to make thin slices through the roll (a technique called “chiffonade,” often used with basil leaves.)
2. Whisk together dressing and combine with kale in a large bowl.
3. Using your hands, literally massage the greens until they get soft, about 3 minutes.
4. Let the kale rest while you chop the orange and toast the pumpkin seeds.
5. Combine all ingredients when ready, and season with salt and pepper.
Note: You can buy toasted, salted pumpkin seeds or use whatever seeds you have from any winter squash.
Butternut Squash and Sweet Potato Soup with Kale and Bacon
by Kerala Hise
2 medium-large sweet potatoes, cleaned and halved lengthwise
1 large butternut squash, cut in half, seeds removed
1 apple, peeled, cored, and chopped (I used red delicious because it's what I had, I bet a golden variety would work better)
1 1/2 boxes of chicken stock (I used 1/2 box chicken, and 1 box veg)
8 slices of maple-smoked bacon
2 tbs maple syrup (I used maple-agave syrup)
1 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)
Small handful of fresh sage leaves, chopped
Olive oil for roasting
Immersion blender or stand blender.
1. Brush the cut sides of the squash and potatoes (henceforth referred to as p&s) with olive oil and place cut side down on a baking sheet. Roast at 400° until just cooked through, approximately 30-40 minutes.
2. While the veggies are roasting, wash and trim the kale (if using) and cook up the bacon. When the bacon is finished, reserve some of the fat (enough to coat the bottom of the pot).
3. Once the p&s have cooled enough to handle, scoop out the flesh. Add it along with the apples and bacon fat to the pot, and slowly add the first box of broth. Bring to a simmer.
4. When the stock has begun to simmer, blend until smooth and creamy.
5. Gradually blend* in the rest of the stock, the maple syrup, nutmeg, salt and pepper and herbs (if using ground). Because I had dried rosemary and a cinnamon stick, after blending in the other ingredients, I just dropped the cinnamon stick in the pot and put the rosemary in a teabag to infuse the soup (cheesecloth will, of course, work as well). *(If you are using a stand blender, just gently mix in these ingredients with a whisk, don't worry about transferring it all back into the blender.)
6. Let it simmer for about 30 minutes or so, stirring occasionally. If using kale, add it about 10 minutes before you plan on serving.
7. Remove from heat and ladle into bowls. Top with crumbled bacon (I did 2 pieces on mine, being, as I am, such a huge fan of the stuff). Some slightly stale crusty bread is nice floating on top, or a dollop of sour cream or plain yogurt. Whatever you choose, finish it off with a twist of fresh ground pepper and some chopped sage leaves. Enjoy.
Coconut Sweet Potato Pumpkin Pie
by Andy Sontag
2 cups all-purpose flour (locally purchased if possible)
1/2 cup finely shredded, coconut
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces (locally purchased if possible)
1/4 to 1/2 cup of cold water
1 cup of sweetened coconut shavings
3 eggs (locally purchased if possible)
2 medium sweet potatoes, cooked (locally purchased if possible)
1 medium pie pumpkin, cooked (locally purchased if possible)
1 can cream of coconut (I found this works better than coconut milk, but either will do)
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1. Preheat the oven to 350º.
2. 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 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.
4. Bake for 40-60 minutes or until the center is set (should not jiggle when shaken slightly). If the pie starts to brown, reduce the temperature to 275º and bake until set.
5. Set out to cool. Best served warm with a healthy dollop of local and organic whipped cream.
Almond-Orange Bread Pudding
by Rachel Young
6 slices thick slices of cinnamon challah bread
4 eggs, beaten
2 cups milk (you can use cream for a more rich flavor)
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
1. Cut bread into small pieces & layer into an 8 inch square baking pan. Crumble almond paste into the layers.
2. In a medium mixing bowl, combine everything else. Beat until well mixed.
3. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Cover and soak for at least an hour, for as long as overnight.
5. Preheat oven to 350 degrees. Before you pop it in the oven, give the bread a little flip, so the most moist bread is on top.
6. Bake in the preheated oven for 45 minutes.
7. Serve warm to only the most deserving guests (serves 8-10). Excellent by itself or with a little ice cream or caramel sauce.
Pumpkin Black Bean Turkey Chili
by Brian Ross (via his mom)
1 cup chopped onions
1 cup chopped yellow bell pepper
4 garlic cloves, minced
3 T. oil
2 tsp dried oregano
2 tsp ground cumin
2-3 tsp chili powder
2 15 oz cans black beans, rinsed/drained
2.5 cups chopped cooked turkey or chicken
1.5 cups chicken broth
16-24 oz pumpkin puree
16 oz hominy (optional)
1. Saute onions, yellow pepper, and garlic in oil for 8 minutes or until soft.
2. Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker.
3. Add remaining ingredients.
4. Cover. Cook in crockpot on low for 7-8 hours. May need less time. (Reduce to your desired thickness.)
5. Serve over pearl barley or rice or noodles or buttery mashed potatoes.
Roast Pork with Porto-Cranberry Sauce. Served with Rosemary Potatoes, Dried Prunes with Pancetta and Quince, and Apple-Pumpkin Chutney
by Helena & Ivana Zdravkovic
3 pounds Pork tenderloin
2 tablespoons olive oil
2 tablespoons sunflower oil
2 teaspoons salt
1 teaspoon pepper
several sprigs of rosemary
2 pounds Potatoes
1 cup dried prunes
7 ounces Pancetta, thinly sliced
6 slices of pumpkin (approximately 7 ounces each)
1/2 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 cup Cranberries,
1/3 cup Porto wine
1. Put the pork tenderloin (preferably 3 pounds, still attached to the bones) in the center of a big pot-roast dish; baste it with a mix of 1 tablespoon of sunflower oil and 1 tablespoon of olive oil, 1 teaspoon each of salt and pepper, and line with rosemary sprigs. Arrange big potato slices (2 pounds) around the tenderloin and sprinkle with 1 tablespoon olive oil and 1 tablespoon sunflower oil, 1 teaspoon salt and rosemary.
2. Roast the 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 1 cup dried prunes wrapped in about 7 ounces of pancetta. Wrap each individual prune with one slice of pancetta, and if needed fix with toothpick.
3. After the tenderloin is finished, keep the oven running and roast the quinces, 6 apples and 6 pumpkin slices (all with peel) until soft and tender. About 1 hour. Sprinkle with 3 tablespoons of water and a teaspoon each of nutmeg and cinnamon. Do not cover with aluminum, but let them get a nice crust.
4. Peel off the crust from the apples and the quinces, and the skin from the pumpkin. Chop in small cubes, paying attention though not to crush and mash the individual cubes and fruit together. At the end, add another dash of nutmeg and cinnamon. Optional: sprinkle with chopped pecans.
5. Put 1 cup of dried cranberries into a bowl and pour 1/3 cup porto wine over them; leave them like that for at least 1 hour until the cranberries become plump (you can do this also in advance). Cook them, on medium-low heat, for about 15 minutes (or until the alcohol evaporates), and until the sauce becomes thick and sticky.
6. Serve the tenderloin still hot, pouring the porto-cranberry sauce over each slice, and with a side of rosemary roasted potatoes, dried prunes with pancetta, and the quince, apple and pumpkin chutney.
Serves six to eight people