By Mia Leimkuhler, The New York Times
Is everyone out there super jazzed for fall, ready to trade long, warm days for long, cold nights? Good, me neither.
Though — and don’t tell summer — I am a little happy that autumn has arrived. As much as I love summer’s tomatoes and peppers and eggplants, I can’t resist the generous charms of cold-season squashes, heavy cabbages and apples so crisp you can hear them from the next room.
So today’s selection of recipes is a toe-dip into fall — a collection of five fast, simple dinners to ease us into the season.
1. Chicken and White Bean Stew
As gentle to make as it is to eat, this soup brings together the soothing properties of chicken soup and braised beans and greens. The soup is sweet and smooth from onions, garlic and herbs softened in butter, chickeny from poaching boneless breasts in chicken broth and silky from smashed beans. Feel free to top bowls with a squeeze of lemon, grating of Parmesan or slice of crusty bread. You could also add cooked rice or pasta to bowls. This is a soup thatap there for you.
By Ali Slagle
Yield: 4 servings
Total time: 45 minutes
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 5 garlic cloves, smashed and peeled
- 1 rosemary or 2 sage sprigs
- Salt and black pepper
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 (15-ounce) cans white beans, such as cannellini, drained
- 1 bunch kale, escarole or another dark leafy green, stems removed and leaves coarsely chopped
Preparation
1. In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic and herb sprig and season with salt and pepper. Cook, stirring often, until softened and golden, 8 to 10 minutes. Remove the herb sprig.
2. Add the chicken, broth and white beans. Bring to a simmer over medium, then reduce heat to low, cover the pot and simmer until the chicken is cooked through (165 degrees in the thickest part), 10 to 14 minutes.
3. Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.
4. Use two forks to shred the chicken. Stir the chicken back in the soup and season to taste with salt and pepper.
2. Red Curry Noodles
These lively, piquant stir-fried noodles embody the easy spirit of pantry-led weeknight cooking. Store-bought Thai red curry paste is a versatile and time-saving flavor shortcut; here it is used as a punchy seasoning for chubby udon, instantly imparting a rich savoriness and sharp spice, along with a complex aroma. Curry pastes come in many heat and salt levels, so add more (or less), to your preference; green or yellow curry pastes can also be used here, but adjust the amount accordingly. Spinach adds freshness to the noodles, but it can be easily subbed with other leafy greens such as sliced bok choy, Chinese broccoli, kale or chard.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 30 minutes
Ingredients
- 28-ounces udon (preferably shelf-stable vacuum sealed or frozen, unthawed), see Tip below
- 1 tablespoon neutral-tasting oil, such as avocado
- 1 red or yellow onion, halved and thinly sliced (about 1 1/2 cups)
- 2 tablespoons Thai red curry paste, or more to taste
- 1 tablespoon soy sauce
- 5 ounces spinach (about 5 cups)
- 2 limes, one halved and the other quartered
- 1 cup roughly chopped cilantro, divided
- 4 scallions, trimmed, white and green parts thinly sliced (about 1 1/4 cups), divided
- 1/2 cup (2-ounces) roasted peanuts, roughly chopped
Preparation
1. Bring a large pot of salted water to the boil. Add the udon and cook according to package instructions, until the noodles separate. Use tongs or chopsticks to gently loosen up the noodles. Drain, rinse well with cold water, and drain again.
2. Heat a wok or large skillet on medium-high for 1 to 2 minutes, until very hot. Drizzle with oil and add the onion, stirring until slightly softened and starting to turn golden, 2 to 3 minutes. Add the noodles (if they have been sitting around a while and are sticking together, rinse with water to loosen them, draining off excess water), 2 tablespoons red curry paste and soy sauce and toss. Taste and check if you need more curry paste, adding another tablespoon if necessary. Add as much spinach as will fit into the pan and toss constantly, piling in more spinach as it cooks down. Keep tossing until all the spinach is wilted, 2 to 3 minutes.
3. Juice 1 lime over the noodles, add half of the cilantro and half of the scallions and toss well. Taste and season with salt.
4. To serve, divide the noodles among 4 bowls, scatter with peanuts and the remaining scallions and cilantro, with a wedge of lime on the side.
Tip
The udon can be replaced with any dried noodles; you’ll need about 10 ounces.
3. Sheet-Pan Salmon and Broccoli With Sesame and Ginger
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds and a handful of thinly sliced scallions make for a beautiful plate.
By Lidey Heuck
Yield: 4 servings
Total time: 20 minutes
Ingredients
- 4 tablespoons toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
- 1 garlic clove, finely grated
- 1 pound broccoli, trimmed and cut into florets, thick stems discarded
- 2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
- 1 tablespoon olive oil, plus more for brushing the salmon
- Kosher salt and black pepper
- 4 (6-ounce) skin-on salmon fillets
- 1/2 lime, for serving
- Sesame seeds, for serving
Preparation
1. Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
2. Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
3. While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
4. Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
5. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
6. Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
4. Spicy Peanut and Pumpkin Soup
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is pureed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
By Yewande Komolafe
Yield: 4 servings
Total time: 35 minutes
Ingredients
- 2 tablespoons olive oil
- Ingredients:
- 1 medium onion, peeled and diced (about 1 1/2 cups)
- 4 garlic cloves, smashed
- 1 (1-inch) piece ginger, peeled and chopped
- 1/2 habanero or bird’s eye chile
- 1 (14-ounce) can pumpkin purée
- 3 cups water (or use chicken or vegetable stock)
- 1 (13-ounce) can coconut milk
- 1 tablespoon agave or honey (optional)
- 1/4 cup unsweetened natural peanut butter
- Salt
- 2 tablespoons sliced fresh chives (optional)
- 1/4 cup crème fraîche or yogurt (optional)
Preparation
1. In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin puree, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don’t care for much spice.
2. Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, puree the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup’s smooth texture.)
3. Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
5. Roasted Vegetable Burritos
Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.
By Kay Chun
Yield: 4 servings
Total time: 30 minutes
Ingredients
- 12 ounces white, cremini or stuffing mushrooms, cut into 1/2-inch pieces
- 3 large poblano chiles (12 ounces), seeded and cut into 1-inch pieces
- 1 medium sweet potato (8 ounces), peeled and cut into 1/2-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 cup extra-virgin olive oil
- Kosher salt and black pepper
- 1 cup shredded Monterey Jack (4 ounces)
- 1 Hass avocado, mashed with a fork
- 4 (9- to 10-inch) flour tortillas
- 1/2 cup sour cream
- 1 packed cup shredded butter or bibb lettuce
- 1/2 cup pico de gallo or salsa, store-bought or homemade
Preparation
1. Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
2. Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.
This article originally appeared in .
