Fall Favorites

This week, we feature two dishes that seem tailor-made for crisp fall nights.

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Printed Recipes

Hearty soups, stews and chilis, and homemade breads are perfect for suppers on cool nights. As vegetables simmer on the stovetop and bread bakes in the oven, the kitchen fills with tantalizing aromas, drawing your family to the table.

This week, we feature two dishes that seem tailor-made for crisp fall nights.

JoAnn Simon, of Wilkes-Barre, Pa., sent us her recipe for Snow Day Vegetable Soup. “This recipe has been in the family for years. My husband and I have always believed in a good hearty soup for a cold, snowy day,” she explains. Although the recipe calls for dried parsley, thyme and basil, you can use fresh herbs if they’re available. The general rule when you’re substituting fresh for dried is to triple the amount of dried herbs called for in a recipe.

Round out your meal with Theresa Slemp’s recipe for Whole-Wheat Soda Bread. “This is a hearty bread that goes very nicely with soups,” the Afton, Tenn., resident says. This classic Irish quick bread uses baking soda instead of yeast as leavening. And according to baking lore, the cross that’s cut into the loaf before baking scares away the devil.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week and sharing them with our millions of readers across the nation.

Whole-Wheat Soda Bread

submitted by reader Theresa Slemp of Afton, TN

High Cotton Food Styling & Photography

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Ingredients

1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
2 cups whole-wheat flour
1/2 cup old-fashioned rolled oats
1 1/2 cups buttermilk

Instructions

1. Preheat oven to 375F. Grease a baking sheet.
2. Combine all-purpose flour, sugar, soda and salt. Mix well. Cut in butter to blend. Stir in whole-wheat flour and oats.
3. Make a well in the center and pour in buttermilk all at once. Mix with a fork until well blended.
4. Turn out onto a floured board and knead 1 minute. Shape into a ball and set on baking sheet. Press into a 6-inch circle. Cut a cross in the top.
5. Bake 40 minutes or until well browned and loaf sounds hollow when tapped on the bottom.

Snow Day Vegetable Soup

submitted by reader Joann Simon of Wilkes-Barre, PA

High Cotton Food Styling & Photography

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Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

 

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Find more recipes with:
garlic , snow , vegetable , soup , unsalted

Ingredients

1/2 cup (1 stick) unsalted butter
3 celery stalks, chopped
1 large white onion, chopped
2 green onions, chopped
1/2 garlic clove, minced
3 large white potatoes, fresh or frozen, diced
3 large carrots, diced
1 1/2 teaspoons parsley
1 1/2 teaspoons thyme
1 1/2 teaspoons basil
1 or 2 bay leaves
Garlic salt
3 1/2 quarts chicken broth of water
2 1/2 (6-ounce) cans tomato paste
1 cup green peas, fresh or frozen
1 cup corn, fresh or frozen
1 cup green beans, fresh or frozen

Instructions

Melt butter in a large Dutch oven and add celery, onions, green onions, garlic, potatoes and carrots; sauté until slightly tender. Add parsley, thyme, basil, bay leaves and stir to combine. Season with garlic salt. Add chicken broth and tomato paste. Bring to a boil. Add green peas, corn and green beans. Reduce heat to medium low. Simmer 45 minutes to 1 hour. Remove bay leaves. Serve with crackers and garnish with Parmesan cheese if desired. Serves 8.

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