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It’s Autumn — Bring on the Comfort Foods!
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It’s Autumn —
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Bring on the Comfort Foods!
It’s as if September arrived and “boom,” it is autumn. I’m sure there are warm and dry days ahead, but after one of the hottest summers in a while, the chill has been somewhat of a shock. Still, we know what we’re in for so there should be no surprises when the days become shorter and we
Annabel wake up in the dark.
Cohen So, when it comes to
Contributing writer eating, we are yearning for more and more warm and comforting foods. The following recipes are perfect fare that can literally be served for any meal.
VEGETARIAN SPINACH AND RICOTTA-STUFFED SHELLS Stuffed pasta shells are great for many reasons — light, pretty, easy and each shell is an individual portion.
Ingredients 12 oz. to 1 pound jumbo pasta shells Extra-virgin olive oil, to drizzle
Filling: 2 packages (10-ounces each) frozen spinach, thawed and well drained 2 tsp. granulated garlic or garlic powder 1 pound (16-ounces) ricotta cheese 2 cups shredded mozzarella cheese ½ cup chopped scallions (white and green parts) 3 Tbsp. prepared pesto Salt and pepper to taste 1 large egg
Topping: 3-4 cups (or more to taste) good-quality marinara sauce (your favorite) Fresh grated or shaved Parmesan cheese to taste (about 1 cup to start)
Directions
Preheat the oven to 350°F. Spray a large baking dish or disposable aluminum pan with nonstick cooking spray.
Bring a large pot of water to boil over high heat. Cook the shells according to package instructions to al dente (undercooked is better than overcooked). Carefully drain and rinse in cold water to stop the cooking. Set aside.
Drain the spinach in a colander for 15 minutes.
Make the filling: Combine all filling ingredients in a large bowl and stir well.
Divide the filling among the shells (use all the filling). Discard broken or damaged cooked shells (or chop them and put them in soup!).
Assemble the dish: Spread half the sauce in the bottom of the prepared baking dish. Arrange the shells, open side up in the baking dish (use more than one baking dish if the one you are using isn’t large enough).
Spoon the remaining sauce over the tops of the shells. Cover with foil and bake for 30 minutes.
Remove the foil and sprinkle with Parmesan and drizzle with olive oil. Makes 8 or more servings.
OVERNIGHT PUMPKIN FRENCH TOAST Although I’m not a big fan of the pumpkin spice craze, this is a recipe that is worth the praise. Make this in the morning or the night before you serve it, and bake it close to when you serve it.
Ingredients 1 1-pound loaf or 1½ pound challah with crust, cut into 2-inch cubes
Custard: 3 cups milk 1 cup canned pumpkin or pumpkin puree 1/3 cup brown sugar ¼ cup sugar 2 tsp. ground cinnamon 1 tsp. vanilla extract ½ tsp. salt 6 large eggs
Directions
Spray an attractive glass or ceramic baking dish (9x12-inch or equivalent). The dish should be more than 3 inches tall.
Place the bread cubes in a large bowl. Set aside.
Whisk together custard ingredients and pour over the bread cubes. Use a rubber spatula or your hands to toss the ingredients.
Pour the mixture into the prepared baking dish and cover with plastic wrap up to 24 hours in advance.
When ready to bake, preheat oven to 350°F.
Place the baking dish in the oven and bake about 1 hour, until very puffy and golden. Serve immediately, sprinkled with powdered sugar, if desired, and real maple syrup. Or serve warm (the French toast will deflate). Makes 12 or more servings.
CURRIED CAULIFLOWER SWEET POTATO SOUP
Ingredients 2 Tbsp. olive oil 2 cups chopped onions 1 red bell pepper, chopped 2 tsp. minced garlic 2 Tbsp. dried parsley flakes 1½ Tbsp. ground curry 1 tsp. fennel seeds ½ tsp. ground cumin seeds 8 cups water 3 cups chopped cauliflower florets 4 cups 1-inch diced sweet potatoes 1 Tbsp. turmeric 1 can (about 14-oz) chickpeas or garbanzo beans Juice of 1 lemon Salt and pepper to taste Garnish: fresh plain yogurt
Directions
Combine oil, onions, bell pepper and garlic in a large pot over high heat. Cook, stirring often, until the onions are softened. Add the remaining ingredients, EXCEPT lemon, salt and pepper. Bring to boil, reduce heat to medium and simmer for 1 hour. Just before serving, stir in the lemon juice. Serve hot, with a dollop of yogurt. Makes 8 servings.
ZUCCHINI COFFEE CAKE Simple because it’s made in a baking dish (so you just cut it into squares) and it always comes out perfect.
