COOKING LIGHT FALL RECIPES RECIPES

Name: Fall Vegetable Curry
Total time: 25 min
Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)
Ingredients: 1 1/2 teaspoons olive oil; 1 cup diced peeled sweet potato; 1 cup small cauliflower florets; 1/4 cup thinly sliced yellow onion; 2 teaspoons Madras curry powder; 1/2 cup organic vegetable broth (such as Swanson); 1/4 teaspoon salt; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 2 tablespoons chopped fresh cilantro; 1/2 cup plain 2% reduced-fat Greek yogurt

FALL VEGETABLE CURRY RECIPE | COOKING LIGHT

Fall Vegetable Curry Recipe | Cooking Light image

We crave this kind of warm, fragrant, foolproof vegetarian dish on cooler nights. Indian-style curries can seem out of reach for cooks who think they need a pantry’s worth of exotic spices. This dish uses just one, Madras curry powder, which has a bit of a kick from ground dried chiles. You can also substitute 11/2 teaspoons regular curry powder and 1/2 teaspoon ground red pepper. Serve with precooked, microwaveable brown rice, one of our favorite healthy convenience items.

Provided by Elizabeth Nelson

Total Time 25 minutes

Yield 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons Madras curry powder
1/2 cup organic vegetable broth (such as Swanson)
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt

Steps:

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Nutrition Facts : Calories 231, CarbohydrateContent 40.8 g, CholesterolContent 2 mg, FatContent 3.9 g, FiberContent 8.6 g, ProteinContent 10.4 g, SaturatedFatContent 0.9 g, SodiumContent 626 mg

DARK CHOCOLATE VANILLA COOKIES | FOOD & WINE

Dark Chocolate Vanilla Cookies | Food & Wine image

"It's not often that we find someone who doesn't like a great, soft, crumbly chocolate cookie, so these are our go-to treats that serve many purposes," say Todd Porter and Diane Cu. "When there are new neighbors, we welcome them to the neighborhood with a platter. If our mail carrier or UPS driver is working hard and delivering heavy packages to us, we'll send out a thank-you in a bag of these cookies. Need to apologize to someone? These are the perfect catalysts to start the conversation again and to admit that you screwed up. Dark Chocolate Vanilla Cookies double as the perfect holiday baked good, too, because the light dusting of powdered sugar adds the perfect analogy to soft, drifting snow. Better yet, pairing these with some eggnog or hot apple cider is a fabulous finish to a feast. These chocolate cookies are best eaten while still warm (aren't most cookies?) or at least on the same day."

Provided by Todd Porter and Diane Cu

Categories Cookies

Total Time 3 hours 0 minutes

Yield 24 to 30 cookies

Number Of Ingredients 9

Ingredients

¾ cup all-purpose flour (100 gm)
½ teaspoon baking powder
¼ teaspoon kosher salt or sea salt
8 ounces dark chocolate, chopped (225 gm)
3 tablespoons unsalted butter (45 gm)
1 tablespoon vanilla extract
2 large eggs, at room temperature
? cup sugar (65 gm), plus extra for coating
Confectioners' sugar, for coating

Steps:

With racks positioned in the upper and lower thirds of the oven, preheat the oven to 325°. Line a couple of baking pans with parchment paper. In a bowl, whisk together the flour, baking powder and salt for at least 20 seconds. Set aside.
Combine the dark chocolate, butter and vanilla extract in a medium bowl; place it over a pot of simmering water to gently melt the chocolate and butter. Remove the bowl from the heat.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and 1/3 cup sugar and whip on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. Gently stir in the melted chocolate mixture until combined. Stir in the flour mixture until just combined. Cover and refrigerate until firm (1 to 2 hours).
Pour the granulated sugar and confectioners' sugar in a separate small bowls. Form the chilled dough into 1 inch balls. Roll the balls in the granulated sugar, and then roll in the confectioners' sugar to coat. Place on the prepared baking sheets, spaced about 1 inch apart.
Bake for 6 minutes then rotate the cookies sheets and bake for another 6 to 8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't overbake. Let the cookies cool on the baking pan until firm enough to handle, then transfer to a cooling rack.

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Jan 06, 2022 · Dry roast sesame seeds on low flame. Transfer to a plate. Step 2 - Grease roti board and rolling pin with some ghee. Step 3 - Make sugar syrup by boiling sugar and water together. Add lemon juice to avoid crystallisation. Also add some cardamom powder to give the papadi its unique flavour. Boil till you get a thick, golden-hued syrup.
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