FOR THE LOVE OF FALL

FALL is the time to be thankful for all life's little pleasures. Apple picking, hay rides, walks in the woods to collect treasures from nature to artfully display, the earthy smells and scents, wearing costumes and getting away with it, and FOOD. It's a time to try new recipes to share with family and friends.

PUMPKIN LENTIL SOUP

 

Ingredients

1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes

1 15 ounce can chickpeas (garbanzo beans), rinsed and drained

3 medium carrots, sliced 1/2 inch thick

1 cup chopped onion (1 large)

1 cup red lentils, rinsed and drained

2 tablespoons tomato paste

1 tablespoon grated fresh ginger

1 tablespoon lime juice

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground turmeric

1/4 teaspoon ground black pepper

4 cups chicken or vegetable broth

1/4 cup chopped peanuts

2 tablespoons chopped fresh cilantro

Plain nonfat yogurt or greek yogurt (optional)

•  Directions
  

  1. In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.

  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.

AUTUMN PORK CHOPS

 Recipe

1 T vegetable oil

4 pork chops (bone in or boneless) 1/2 inch thick

1 can Campbell's condensed cream of celery soup 10 3/4 oz.

1/2 cup apple juice (or water)

2 T spicy brown mustard

1 T honey

dash of ground black pepper

Directions

1.

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

2.

Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the noodles.

3.

Serving Suggestion: Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic.


BROWN SUGAR APPLE CHEESECAKE

For the Crust
30 gingersnaps
2 tbsp light brown sugar
1/2 tsp ground cinnamon (optional)
1/2 stick (4 tbsp) unsalted butter, melted

For the Apples
1/2 stick (4 tbsp) unsalted butter
3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths (I used Honeycrisps)
2 tbsp (packed) light brown sugar

For the Filling
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream

Caramel Sauce for Drizzling