Fall Cooking: Warming and Colorful

Although some areas of the country have been experiencing warmer-than-usual weather at this time of year, the weather is steadily getting cooler. A chill can be felt in the morning and evening air, signaling to us that Fall is here and Winter is close behind. As the weather gets cooler and summer clothing gets packed away, we long for warmth and comfort. Out come the sweatpants and cozy socks, and in the kitchen, we cook up something equally as nourishing.

The two recipes below will fuel you from the inside out. The first uses the last eggplant, zucchini, tomatoes, and fresh herbs harvested from the backyard garden. The second is comfort food at its finest, with carrots, potatoes, zucchini, celery, and roasted chicken (optional). Both are a true reminder of the season, with the multitude of colors we see spreading across the changing landscape. Bring the comfort of Fall within and try one (or both!) of these recipes this weekend.

Recipe 1: Garden Fresh Eggplant

Ingredients

6 Japanese eggplant (or 1 large), cubed

1 zucchini, cubed

3 cups cherry or plum tomatoes, chopped

3 cloves garlic

1-2 Tablespoons fresh herbs, such as oregano, basil, thyme

1 Tablespoon olive oil

Freshly ground salt and pepper, to taste

2 Tablespoons pine nuts, optional

Directions

Place the cubed eggplant and zucchini in a baking dish. Top with chopped tomatoes, garlic and herbs. Drizzle with olive oil. Add salt and pepper to taste.

Bake in a 350 degree oven for 30 minutes, or until the tomatoes are cooked down and the vegetables are soft.

Sprinkle pine nuts over the vegetables and cook for another 5 minutes. Serve over rice.

TCM Tip of the Day:

The photo below shows the recipe with only eggplant, not zucchini. Change it up, and practice being flexible. These small changes (like adjusting a recipe to fit your taste buds and what you have on hand) will eventually lead to bigger results!

Recipe 2: Vegetable (and Chicken) Stew

Looking for something a bit more filling? Perhaps a vegetable stew to ward off Fall’s evening chill? Feel free to adjust this recipe to your liking, adding vegetables you have on hand. Feel free to substitute the chicken with a can of drained chick peas or white beans (both beneficial to the Lung), or simply enjoy the vegetables on their own.

Ingredients

1 Tablespoon olive oil

1 Tablespoon butter

1 onion (white or yellow), sliced thinly

4-6 bone-in chicken thighs, optional

4-5 potatoes, peeled and roughly chopped

5 carrots, peeled and roughly chopped

1 zucchini, roughly chopped

6 stalks celery, roughly chopped

fresh herbs, such as basil, oregano and parsley

salt and pepper, to taste

Directions

Heat a large skillet over medium heat. Add the olive oil and butter. Stir until melted. Then add the onion and sauté for about 5 minutes, or until the onion is translucent.

If using chicken, add the chicken, skin side down, until the skin is brown and crispy, about 10 minutes. Loosen the chicken from the bottom of the skillet and flip it over.

Add the potatoes, carrots, zucchini, celery and fresh herbs. Season with salt and pepper. Add about 1/3 cup water and cover the skillet. Allow to cook for about 45-60 minutes or until the vegetables are tender and the chicken is cooked through.