The Lions' Pride

Fall’s Favorites Foods

Emma S., Trends and Food Editor

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Cozy sweaters, the warmth of the steamy drinks, a crisp autumn breeze, and the start of many new holidays. Sounds like Fall to me. To top off this Autumn season, here are three dishes that will make you wish it was fall every season.  These dishes bring a smile to my face because not only are they easy and simple, they are absolutely adorable.  So let’s start cookin!

 

Falling for Fall Creamy Tomato Soup

Ingredients:

Three big red tomatoes

2 cloves of garlic

One big carrot

1 small onion

1 and a half cups of vegetable broth

       1 cup of half and half cream

           1 parmesan rod

        A little bit of Basil to top off

           1 large sauce pan

        1 blender

     1 large spoon  

When I think of soups, I definitely start thinking of that cool fall weather. This tomato soup is something to  make for when it’s cool outside.  When I tasted it, I couldn’t believe how creamy it was and how it reminded me of San Francisco style tomato soup. Start by dicing 3 giant red tomatoes but not too small because they will become smaller when cooking.  Mince 2 cloves of garlic and onion. This smells amazing (because I’m one of those people who love the smell of garlic)  (Note: it’s true that your eyes water while cutting onion*). Preheat the stove for 3 minutes before you start cooking. Slide the onions in and wait until they are  translucent or clear. Slowly add in the garlic which will start to smell like heaven. After the garlic becomes aromatic, add the tomatoes, carrots, or any choice of mixed vegetables and mix ingredients for about 2 or 3 minutes. Once they are all mixed together, add vegetable broth in and then add the parmesan. Put the heat on low and put lid on for 30 minutes. After 30 minutes, take out your parmesan rod, add your half and half cream and mix.  After 5 minutes, take out the parmesan rod. (* By putting in the parmesan rod, the soup soaks in the flavor and it gets a little bit of a parmesan taste*). After that, take the soup off the  heat and puree your soup in little portions. When finished, reheat and top off with basil and parmesan shreds.

I loved how everything turned out for this soup. The colors definitely were traditional fall colors. The cream worked really well because usually in a traditional soup you start with water but you already have the liquidness of the tomatoes and the cream really adds the  creamy texture you want. Adding the extra veggies like carrots and onions really made it taste more than a plain tomato soup.  The parmesan tasted amazing and topped it off really nicely. I ate the whole thing  and I would recommend this for a nice cozy fall day.  Make sure to puree the soup carefully because it is a hot soup liquid. I would also suggest pairing it off with pretzel bread or sourdough bread. Don’t be afraid to embellish your soup with other veggies.

 

Pumpkin Pecan Streusel Pie

Pumpkin anything is definitely something you would eat in the fall. I still have that pumpkin spice taste in my mouth. The heat of the pie and the creamy pumpkins give it a latte-like feel.  This was definitely the most fun to eat.  I will definitely be making this again for Thanksgiving.

 

Ingredients:

3 tablespoons of powdered sugar

1 refrigerated pie crust

3 tablespoons of   chopped  toasted pecans

Wax paper

Vegetable cooking spray

1 canned pumpkin

1 ¼ cups of half and half cream

½ cup of brown sugar

3 large eggs

1 tablespoon of all purpose flour

1 teaspoon of pumpkin spice

¼ teaspoon of  table salt

1 pan for the pie

2 spoons for mixing

 

Directions

Usually the first step in baking anything is preheating the oven, so remember to preheated the oven to 350 degrees.

Then, sprinkle your work surface with powdered sugar. Unroll the pie crust and sprinkle pecans. Place wax paper over crust and slowly roll pecans in. I would recommend putting a paper of some sort under all the powdered sugar mess to avoid messy clean up. Fit the pecan crust, (pecan side up), in a greased pan ( from cooking spray)  fold edges under and crimp.  For pretty designs, use a fork on the  edges to embellish the crusts. Whisk together pumpkin and the other 6 ingredients including the one canned pumpkin, the half and half cream, brown sugar, pumpkin spice, table salt and the 3 large eggs. Mix till smooth and pour into crust. Bake the pie at 350 degrees for 45 minutes, shielding the edges with aluminum foil after 20 minutes. To prevent excess browning,  reduce temperature to 325 degrees and bake 25 minutes. Lastly, make sure that it cools for 2 hours.

This pie definitely turned out great and  I would recommend doing this at 325 degrees and baking for 25 minutes because I like when the crust is perfect. The taste was great and sweet.  This could definitely be  something to  make for your family and friends. This pie is very time-consuming especially waiting for it to cool. If you don’t wait 2 hours, your pie won’t be as stiff and it will be liquidy.  I would definitely try  to sprinkle powdered sugar on top and add fruit next time.  The smell and taste was definitely the best part because I love the smell of Pumpkin. Don’t be afraid to add a little more of the pumpkin spice but not too much. Also remember to keep phones away from the pumpkin!

 

A Sweet Zucchini and Apple Salad

The colors of  a fresh garden salad are extraordinary.  I love any salads that have both green and red apples because not every salad needs lettuce and spinach. This salad was definitely top notch.  A nice salad can brighten my day because of its vibrant colors and colorful tastes.  However,  I would make sure that you have the right seasoning for any salad because the taste of the veggies will only take you halfway.  The seasoning will add the flavors you want (and need) in a salad. This salad is sweet and takes under 15 minutes to make.  

Ingredients:

  1. ½  cup of toasted walnuts
  2. ¼ teaspoon of kosher salt
  3. 1 teaspoon of ground pepper
  4. 1 small onion
  5. 1 red onion
  6. 1 tablespoon of olive oil
  7. 1 clove of garlic
  8. Garlic salt
  9. Cherry tomatoes
  10. Raw Zucchini
  11. Parmesan
  12. Green and red apples

 

Directions  

Cut onions, garlic, and cherry tomatoes. Get the bowl ready for ingredients.  Then, use spiralizer for zucchini and apples. Put the zucchini, apple, onion, garlic and cherry tomatoes in the bowl. Season with olive oil, salt, pepper, and garlic salt.  And lastly, topped off with walnuts.

The salad was stunning and was so refreshing and place them in a bowl.  I would definitely call this a lunch dish. All the flavors were combined nicely and the salad ended up very colorful.  Using a spiralizer made the salads appearance prettier and tasted a lot better than just cutting the apple and zucchini.  I added a lot of vegetables off recipe like the zucchini and apples but it ended up very classy.  The zucchini reminded me of fall. The seasoning definitely had a lot of garlic. Next time, I would just use garlic salt and then the chopped garlic in the salad.

All these dishes were a blast to make and taste. I learned a lot about cooking and textures. Cooking is not only an art, it is a science. I experimented and added a lot to these  simple but sweet recipes. My favorite would definitely be the tomato soup but they were all very tasty. I hope you enjoyed this article and were inspired to cook something of your own.

Happy Fall!

Emma

A special thanks to Tali for all her help!

 

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