It is time to work vegetables into dinner! Thankfully, the fall season brings unending recipes involving vegetables that are typically ignored throughout other seasons. Things have cooled down, and although it may not look like fall in the Valley, the festive aura can be felt in the kitchen. This is a great opportunity for finding ways to work in hidden vegetables that can be masked by a big, bold flavor. If you can dice, mince, or use a food processor, some of the normally distasteful vegetables blend right in.
This recipe for pumpkin chili is a great way to celebrate fall. Choose your ground meat (shredded or chopped chicken should also work). Make sure that the meat has been browned or that the chicken is cooked through. Combine one pound of meat with the ingredients below. Cook on low for three hours.
- 1 onion, minced
- 15 oz. canned diced tomatoes
- 15 oz. canned pumpkin puree
- 15 oz. canned chili beans
- 15 oz. canned black beans
- 3 tbs. brown sugar
- 1 tbs. pumpkin pie spice
- 1 ½ tbs. chili powder
Squash Alfredo Pasta
This recipe calls for bacon, but chicken should work as well. In a large pan, sauté the onion in the butter. Add the garlic, squash, chicken stock, and seasonings once the onion has cooked for a few minutes. Cover this mixture, and cook it until the squash is tender. Pour this mixture, along with the milk, into a food processor or blender to finalize the sauce. Cook the pasta and bacon as desired and enjoy!
- 4-5 strips of bacon
- 2 tbs. butter
- 1 cup diced onion
- 1 clove of garlic
- 3 cups of cubed butternut squash
- 1 cup of chicken stock
- 1 cup milk
- 2 lbs of pasta
- Seasonings: 1 tbs. diced sage, 1 tbs. diced thyme, and salt to taste.
Biscuit Chicken Potpie
This fall classic is a veggie-packed recipe for those who dislike the pumpkin trend. The biscuits will be precooked for half the time on their own, and the chicken should be cooked all the way before adding it in. Before the assembly begins, preheat the oven to 400 degrees.
Melt butter in a sauce pan, and add your choice of vegetables. Salt and pepper to taste. Cook until vegetables are soft. Add in the chicken broth, cream of chicken soup, and cooked chicken. You will need a baking dish (13×9), and it needs to be buttered before you add anything into it. Pour in the filling, and line the partially cooked biscuits along the top. It should take about 10-15 minutes for those biscuits to get golden brown and your pie to be ready to eat!
- 8 biscuits
- 2 tbs. butter
- 1 package of frozen vegetables (carrots, peas, corn, green beans)
- 2 chicken breasts (cooked and shredded or chopped)
- 1 large can of cream of chicken soup
- Salt and pepper to taste