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Fall season brings with it warm and colorful foods to your recipes

Nov. 07, 2012 @ 12:00 AM

HUNTINGTON -- With the holiday foods on their way, one must remember there are 15 more days to be fed before the big bird is baked with all its trimmings.

Autumn with its vibrant colors, crisp (and sometimes) cold air and falling leaves has arrived. And, people of all ages are trying to enjoy the last days of outdoor fun before the weather gets worse while cooks are in the kitchen stirring and whipping up warm aromas of foods for the season such as kale, walnuts, apples, pumpkins, and potatoes just to name a few.

Kale, cultivated for more than 2,000 years, arrived in the United States in the 17th century. If harvested after the first frost, kale offers the best flavors. According to WebMD the Magazine, one cup of chopped raw kale contains 36 calories and more than 100 percent of the daily value of vitamins A, C and K. It is also a good source of calcium, magnesium, copper, potassium and other minerals.

This healthy recipe is from "WebMD:"

HEARTY KALE VEGETABLE SOUP

1 tablespoon olive oil

1 large onion, chopped

1 large red bell pepper, chopped

1 cup carrots, chopped

2 garlic cloves, minced

2 cups red potatoes, peeled and diced

6 cups kale, stemmed and coarsely chopped

1 (16-ounce) can low-sodium cannellini beans, drained and rinsed

1 (14.5-ounce) can petite-diced fire roasted tomatoes, undrained

4-6 cups low-sodium chicken stock

Salt and pepper to taste

1 tablespoon vinegar

1 tablespoon chopped fresh rosemary

Heat olive oil in heavy-bottom pan or Dutch oven over medium-high heat. Add onion; cook 5-7 minutes until lightly browned; add next three ingredients; saute 5 minutes. Reduce heat to medium. Add next six ingredients; simmer until potatoes are tender, about 10-15 minutes. Add additional water or stock if mixture becomes too thick. Before serving, stir in vinegar; garnish with rosemary.

Probably, apples are at their peak and there are endless recipes to use them in, such as these from "Taste of Home:"

PORK CHOPS WITH APPLE STUFFING

11/3 cups soft bread crumbs

4 tablespoons butter

1 medium onion, finely chopped

1 celery rib, finely chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

1 tart apple, chopped

1 egg, beaten

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

8 center-cut (1/2 -inch thick) pork chops

Chicken broth

In skillet, brown bread crumbs in butter until golden; remove and set aside. In same skillet, sauce next three ingredients in oil until tender. Remove from heat. Add crumbs, apple, egg and seasonings; mix well. Lay one pork chop flat; spoon 1/4 of stuffing on top. Top with another chop; secure with string. Repeat with remaining chops and stuffing. Stand chops vertically but not touching in deep roasting pan. Fill pan with 1/4 inch chicken broth. Cover; bake at 350 degrees 11/4 hours. Uncover; bake 15 minutes longer or until chops are browned and no longer pink inside.

CARAMEL APPLE DUMPLINGS

Sauce:

11/2 cups water

1 cup packed brown sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon salt

Dumplings:

11/4 cups all-purpose flour

1/4 cup sugar

11/2 teaspoons baking powder

1/2 cup milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 cup diced peeled tart apples

Whipped cream or vanilla ice cream, optional

In large saucepan, combine sauce ingredients; bring to boil, stirring constantly. For dumplings, combine first three ingredients in large bowl. Add next three ingredients; stir just until moistened. Gently fold in apples. Drop by heaping teaspoonfuls into boiling sauce. Cover; cook over low heat until knife inserted in center comes out clean, about 8-10 minutes. Serve warm with whipped cream or ice cream, if desired.

AUTUMN FRUIT SALAD

11/2 cups sugar

1/2 cup all-purpose flour

11/2 cups water

1 teaspoon butter

1 teaspoon vanilla extract

6 cups cubed unpeeled apples

2 cups halved red seedless grapes

1 cup diced celery

1 cup walnut halves

In saucepan, combine sugar and flour. Stir in water; bring to boil. Cook; boil until mixture thickens. Remove from heat; stir in butter and vanilla. Cool to room temperature. In large bowl, combine remaining ingredients. Add dressing; toss gently. Refrigerate until serving.

HARVEST PUMPKIN BUTTER

1 cup cooked or canned pumpkin

1/2 cup honey

1/4 cup molasses

1 tablespoon lemon juice

3/4 teaspoon ground cinnamon

English muffins, split and toasted

In small saucepan, combine first five ingredients; mix well. Bring to boil; stirring frequently. Reduce heat; simmer, uncovered, 15 minutes or until thickened. Refrigerate for at least 1 hour. Serve on English muffins or any kind of toasted bread.

AUTUMN BEANS

8 slices bacon, chopped

1/4 cup minced onion

1 cup apple cider

2 (16-ounce) cans baked beans, undrained

1/4 to 1/2 cup raisins

1/2 teaspoon ground cinnamon

In skillet, lightly fry bacon. Drain on paper towel. Discard all but 2 tablespoons drippings. Saute onion in drippings until tender. Add remaining ingredients. Bring to boil; reduce heat and simmer, uncovered, 20-25 minutes, stirring occasionally.

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