Yummy Autumn Recipes

This is a recent recipe I found in Alicia Silverstone's book "The Kind Diet". It is super yummy. The spices give it an Indian flavor. It tastes better the second day after the spices have blended a little bit better. It tastes good on its own or served over brown basmati rice! I usually use a mix of sweet potatoes and yams.

Sweet Potato-Lentil Stew
1/4 cup safflower oil
1 medium onion, diced
2 small tomoatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt
2-3 medium sweet potatoes, peeled and cut into 3/4" cubes (can use more if you want!)
7 cups vegetable broth
1 cup brown lentils

Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for 2 minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for 3 minutes. Stir in the turmeric, cumen, coriander, cinnamon, cayenne, and a small pinch of salt. Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.

Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.



This next one is a dessert. It is from pampered chef. It is the recipe I chose for the pampered chef consultant to make at my party. She had never made it before and didn't even want to try it! Her loss as it was simply delicious!

Cranberry-Orange Skillet Bread Pudding

2 large oranges, divided
1/2 cup water
1/2 cup sweetened dried cranberries
4 large croissants (about 3 oz each)
4 eggs
1 cup half and half
1 can (14 oz) sweetened condensed milk
2 tbsp sugar

1. Position oven rack to middle setting. Preheat oven to 425 degrees. Remove segments from one orange using paring knife. Cut segments in half; set aside. Zest remaining orange to measure 1 tsp zest; set aside. Juice orange to measure 1/4 cup juice. Combine orange juice, water and cranberries in stainless 10" skillet. Bring to a boil; simmer for 2 minutes or until cranberries are softened.

2. Meanwhile, slice croissants into 1 inch cubes; place cubes in mixing bowl. Add orange segments and cranberry mixture; toss gently and spoon into skillet.

3. In another bowl, wisk eggs and orange zest. Combine half and half and condense milk in microwave save bowl; microwave on HIGH 3-4 minutes or until hot. Slowly add milk mixture over croissants; lightly press down to coat.

4. Sprinkle sugar evenly over pudding. Bake 14-16 minutes or until thermometer registers 155 degrees in center. Without moving skillet from middle oven rack, turn broiler on HIGH. Broil 3-4 minutes or until top of pudding is golden brown.


Hope you enjoy!