Cozy Dinner Ideas For The Fall! | Stamford Moms

Come fall, we’re all looking for the perfect, soup, chili and of course pumpkin recipes to serve for dinner! Our parent site, The Local Moms Network has worked with some great contributors to bring you recipes that will take you and your family through the season! Check them out, below!

Pumpkin Turkey Chili from Domestikatedlife!

 
INGREDIENTS

Olive Oil
1 Large Yellow Onion, Diced
2 Cloves Of Garlic, Minced
1 Lb. Of Ground Turkey
1 Packet Of Chili Seasoning
2 Tsp. Of Paprika
2 Tbsp. Of Honey
2 Tbsp. Of Tomato Paste
1 Cup Of Pumpkin Puree
14 Oz. Can Of Diced Tomatoes
14 Oz. Can Of Red Kidney Beans
14 Oz. Can Of White Beans
8 Oz. Can Of Baked Beans
Salt And Pepper
Hot Sauce, To Taste
Serve With Cornbread And Toppings Such As Diced Red Onions, Scallions, Sour Cream, Cheddar Cheese

 
INSTRUCTIONS
  1. Heat A Drizzle Of Olive Oil Over Medium Heat In A Large Dutch Oven Or Pot.
  2. Sauté The Diced Onion And Minced Garlic For 2-3 Minutes, Until Softened.
  3. Add The Ground Turkey To The Pot And Continue To Cook Until Browned And Just About Cooked Through.
  4. Add Chili Seasoning And Paprika To The Ground Turkey, And Stir To Coat. Then Mix In The Honey, Tomato Paste And Pumpkin Puree.
  5. Fold In The Diced Tomatoes, Red Kidney Beans, White Beans, And Baked Beans. Season To Taste With Salt And Pepper, And Then Reduce The Heat To A Simmer.
  6. Allow The Chili To Simmer For At Least 30 Minutes Before Serving.
  7. Add Hot Sauce To Taste If You Prefer A Spicier Chili, Serve Alongside Cornbread And Top With Your Choice Of Red Onions, Scallions, Sour Cream, Or Cheddar Cheese.

Shared by The Local Moms Network Contributor Kate Bowler of Domestikatedlife

Autumn Carrot and Sweet Potato Soup

INGREDIENTS

  • 4 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 1 tablespoon curry powder, plus a bit more for serving
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
  • 8 cups chicken broth, best quality such as Swanson
  • 1-3/4 teaspoons salt
  • 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
  • 2 tablespoons honey
  • Freshly ground black pepper

INSTRUCTIONS

  1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
  2. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Recipe from Jennifer Segal, The blogger behind Once Upon A Chef and author of a book, also called Once Upon a Chef

Chicken Dijon Apple Skillet Chicken from Domestikatedlife

INGREDIENTS

1 Tbsp. Of Butter
1 Small Yellow Onion, Diced
1.25 Lbs. Of Chicken Thighs
2 Red Apples, Cored And Diced
¾ Cup Of Chicken Stock
1 Tbsp. Dijon Mustard
Salt And Pepper
Fresh Parsley, For Garnishing
Roasted Potatoes, For Serving

INSTRUCTIONS

  1. In A Cast Iron Skillet, Melt Butter Over Medium Heat And Sauté Diced Yellow Onion Until It Beings To Soften.
  2. Season Chicken Thighs Well With Salt And Pepper, And Add To The Hot Skillet For About 7-10 Minutes, Until Browned And Cooked Through.
  3. Remove The Chicken Thighs From The Pan And Set Aside; Add Diced Apple Pieces To The Pan And Cook For 2 Minutes Until They Begin To Soften.
  4. Add Chicken Stock Slowly To The Pan, Using A Wooden Spoon To Scrape Up Any Bits From The Bottom Of The Skillet. Whisk In The Dijon Mustard And Simmer The Sauce For 10 Minutes Until It Thickens And Reduced By About ⅓.
  5. Add Chicken Back To The Pan To Warm Before Serving, And Garnish With Fresh Chopped Parsley.

Optional: Serve With Roasted Potatoes; Spoon The Extra Sauce Over The Potatoes When Serving.

Shared by The Local Moms Network Contributor Kate Bowler of Domestikatedlife

All recipes were originally posted on The Local Moms Network

Join The Stamford Moms Network Community

Stay up-to-date with what is happening in-and-around the Stamford community with local events, community highlights, and exclusive deals.