Jacki Corser: Easy batch recipes help busy families as fall approaches
This is the time of year when I am ready for easy fall cooking and I welcome the cooler weather with a variety of comfort foods. The selected recipes will place us in the mindset for cool weather, fall activities and the holidays approaching. Today, I will present easy batch or bulk recipes with clear instruction that will get the family to the table quickly then off and running to events. With school, work time, student activities and family outings, many times it is much easier for me to start prepping ahead of time, then there’s more time for the fun of life.
I love the versatility of fall cooking. With busy family schedules it is almost mandatory to plan meals in advance and keep them simple, with easy cleanup. The recipes I share with you can be changed with different ingredients and adding meat or just vegetables.
"Autumn shows us how beautiful it is to let things go." — Anonymous
And with this I could not agree more!
Chef Jacki Corser is a culinary specialist and longtime Monroe resident who now lives in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com.
Lentil Soup
Serves 6
Ingredients:
2 tbsp. coconut oil
2 onions, chopped
4 garlic cloves, chopped
1 large piece of ginger, chopped
1 1/2 cups red split lentils
1 tsp. turmeric
2 tomatoes, roughly chopped
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 lemon, juiced or bottle
Directions:
Melt 1 tbsp. coconut oil in a large saucepan.
Add the onion and a pinch of salt and cook for 8 minutes.
Stir in the garlic and ginger and cook for a few minutes more.
Add the lentils, turmeric and tomatoes, stir to combine
Pour in 4 cups of water.
Bring to a boil, then turn down and simmer for 25-30 minutes stirring occasionally, until the lentils are tender.
Heat the rest of the oil in an additional frying pan.
When it’s very hot, add the spices and fry for a minute or so until fragrant, stir them through.
Combine pans.
Add the lemon juice and season to taste.
Refrigerate for four days in the refrigerator or freeze.
Note: If desired add chicken or beef to this soup. Serve with crackers, bread and a crispy salad. Ginger can be found in produce or sold packaged in a jar.
Slow-Cooker Beef on Rice
Serves 8
Ingredients:
3 tbsp. olive oil
2 lbs. braising or stewing steak, cut into chunks
2 large onions, finely chopped
4 mixed colorful peppers, cut into chunks
3 garlic cloves, crushed
2 tbsp. flour
2 tsp. caraway seeds
2 tsp. hot smoked paprika
1 tbsp. sweet smoked paprika, plus extra to serve
4 tbsp. tomato purée
4 large tomatoes cut into small chunks
2 1/2 cups beef stock
1 1/4 cup sour cream
small bunch of parsley, chopped
Directions:
Heat the slow cooker to low
Heat 2 tbsp. of oil in a deep frying pan over a low-medium heat.
Season and sear the beef in batches until brown on all sides then transfer to a plate.
Put the remaining oil in the pan and fry the onions for 10 minutes until lightly golden.
Add the peppers and garlic and fry for another 5-10 minutes, then stir in the flour and all of the spices.
Cook for 2 minutes more, then stir in the tomato purée, tomatoes and 1 2/3 cups beef stock. Season well.
Bring the mixture to a simmer, then place into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely.
Cover and cook for 5 to 6 hours (on low temp) until the beef is tender and the sauce has thickened slightly.
Season to taste, then swirl the sour cream and most of the parsley through the stew.
Scatter the remaining parsley and some sweet smoked paprika before serving, serve over brown or white rice.
Note: This is a Sunday recipe for me for weekday dinners. It is a quick and easy.
Creamy Spinach & Mushroom Penne
Serves 2
Ingredients:
1 3/4 cups whole meal penne pasta
38 to 40 unroasted, unsalted cashews
1/8 cup dried porcini mushrooms
1 tsp. vegetable bouillon powder
1 tbsp. rapeseed oil
1 cup chestnut mushrooms, halved if large, thinly sliced
2 large garlic cloves, finely grated
2 1/2 cups of baby spinach
Directions:
Cook the penne following package instructions
Meanwhile, put the cashews and dried mushrooms in a medium, heatproof bowl along with the bouillon powder and pour approximately a cup or so of boiling water from a kettle.
Let this soak for 5 minutes.
After this time carefully blend the mixture with a hand blender until smooth and creamy.
Heat the oil in a large, nonstick frying pan over medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften.
Add the spinach and continue to cook, stirring frequently until the spinach has wilted.
Drain the pasta, reserving a little of the cooking water.
Place the pasta into the pan with the mushroom mixture, season with salt and black pepper and toss everything together well.
Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen.
Note: Add garlic bread and a salad with this entrée. Use mushrooms of your choice; I use two different varieties of mushrooms for flavor satisfaction.
This article originally appeared on The Monroe News: Jacki Corser: Easy batch recipes help busy families as fall approaches
