Fall Recipes
Broccoli Leek Soup | Brussel Sprouts & Bacon | Spinach Frittata | Chocolate Beet Muffins
Broccoli Leek Soup
Ingredients:
- 3 tablespoons butter
- 3 cups chopped leeks (white and pale green parts only; about 3 large)
- 6 teaspoons chopped fresh thyme,
- 1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
- 4 cups chicken or veggie stock
Instructions:
- Melt butter in large pot over medium-high heat
- Add leeks and 4 teaspoons thyme
- Sauté until leeks are almost soft, reducing heat to prevent browning (7 to 8 minutes)
- Add broccoli and 4 cups broth to pot; bring to boil
- Cover; boil until vegetables are tender (8 to 10 minutes)
- Puree soup in blender until smooth
- Season with salt and pepper
- Ladle into bowls
- Sprinkle with chopped thyme
Brussel Sprouts and Bacon
Everything is better with bacon!
Ingredients:
- Bacon
- Brussel Sprouts
Instructions:
- Cook the bacon, chop the brussel sprouts
- Cool and crumble the bacon, cook the brussel sprouts in the bacon grease
- Crumble the bacon over the brussel sprouts
Spinach & Sausage Frittata
Ingredients:
- 8 eggs
- 1/2 cup milk
- salt & pepper
- 1/4 cup sun dried tomatoes
- 2-3 sausage
- goat cheese
Instructions:
- Saute the spinach and onions in an oven proof pan until spinach is wilted and onions are translucent
- Whisk the eggs together with milk, salt and pepper
- Add sun-dried tomatoes, and chopped up sausage to the spinach in the pan
- Pour the egg mixture over all of it
- Pick up the spinach with your spatula to let the egg seep under
- Cook on medium until egg is about half way done
- Layer on as much goat cheese as you want
- Pop the whole pan into the preheated oven (400F) for about 15 minutes
- Done when the egg is cooked through!
Chocolate Beet Muffins
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ cup cocoa powder
- ½ tsp salt
- ¼ cup coconut flour
- ½ cup brown sugar
- 2 large eggs
- ¼ cup olive oil
- 1-2 tsp pure vanilla extract
- ¾-1 cup whole milk
- 2 cups pureed (cooked) beets
- Chocolate Chips
Instructions:
Beet prep:
- Bake for an hour, individually wrapped at 350F
- Keep oven on, if you’re going to make your muffins now!
- Let cool enough to handle
- The skin should slip right off
- (wear gloves if you’re adverse to your hands being stained red!)
- Puree the beets, either with a Quisinart or blender
Muffin prep:
- Blend beets, eggs, brown sugar, milk, vanilla and olive oil
- Puree until smooth
- Add in the flour mixture until the batter is smooth but thick
Spoon into muffin tins (or whatever other baking container you’d like)
Bake at 350F for 25-30 minutes (standard oven) or 20 minutes (convention oven)
All images copyright © 2011 Tami Weiss Everyday Bites
I would like to see this recipe page active!! And I hope it doesn’t just include vegetarian recipes!!!