Fall — the beginning of a new Spartan season, the time to pull out those old raggedy sweaters and, best of all, the time for warm spice-infused dishes. Fall brings warm soups, spicy pumpkin seeds, homemade pies and those good ol’ turkeys. What better way to kick off a new season than to learn some fresh dishes for the next football fiesta. Here are some delectable recipes perfect to warm up on a chilly fall day. Throw that apron on and get cooking!
Lemon Pasta With Shrimp
- 1 pound penne pasta
- 2 cups cooked shrimp (or whatever protein you please)
- 3 cloves garlic, sliced
- 3 tablespoons olive oil
- 3 tablespoons roughly chopped fresh parsley, for garnish (optional)
- 2 lemons, juiced (lemon juice works just fine)
- ½ cup grated parmesan cheese (more if you’re a cheese-lover like me)
- salt and pepper to taste
Cook pasta in large pot of boiling water. Drain well.
Add garlic and red pepper flakes to a pan with the olive oil. Add the cooked pasta and turn off the heat. Mix together.
Add in cooked shrimp. Continue mixing. Season with salt and pepper. Add chopped parsley and lemon juice. Sprinkle with parmesan and enjoy!
White Chicken Chili
- 1½ pounds boneless chicken breast, cooked and shredded
- 48 ounces chicken broth
- 48-ounce can Northern beans
- 2 cups white onion, chopped
- ½ clove garlic, chopped
- ½ small can chopped green chilies (more or less to taste, depending on how spicy you prefer things)
- ½ cup mild salsa
- 2 heaping teaspoons ground cumin
- 2 teaspoons oregano
- ¼ teaspoon white pepper
- a few drops of Tabasco sauce (optional)
- Tortilla Chips (optional)
- Avocado (optional)
Sauté onion and garlic in olive oil on the stove top over medium heat. Place chicken, beans, onion, garlic, green chilies and salsa in slow cooker. Stir
Add spices and stir. Simmer on low heat for 2–3 hours. Serve with shredded monterey cheese and crushed up tortilla chips on top. It’s great topped with avocado, too!
Grandpa’s Chili Recipe
- 1 pound ground round
- ½ pound pork sausage
- 2 medium sized cans hot beans
- 2 medium cans tomato sauce
- 1 medium can whole peeled tomatoes
- 1 can water (use any of the above used cans)
- 1 package chili seasoning
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon pepper
- salt to taste
- ½ green pepper
- ½ medium onion
Brown both meats. Add remaining ingredients to the meat. Cook on medium heat until the ingredients are hot to taste. Eat up!
- 1 15 ounce can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups white sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Preheat oven to 350 degrees F. Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Haley Moglia is an interdisciplinary humanities major focusing in English, communications and professional writing. Haley’s days consist of writing for ing, working in the quaint office of Old Town Commercial Association, attempting to be a yogi and finishing marathons and jars of pickles.