Comfort food recipes for a cozy Fall day

Sunrise Senior Living  |  September 22, 2016
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 A delicious, comforting plate of your favorite food is a great way to have a cozy fall day.

Fall is a fun and romantic time of year, and between trips to the apple orchard and the excitement of the coming holiday season, sometimes wrapping yourself in a blanket and having a relaxing evening at home is equally as rewarding. 

For the perfect cozy fall day, however, you need the right comfort foods. Some dishes are nostalgic and timeless, while others are simply filling and delicious. Check out these recipes to try this Autumn:

Hearty Vegetarian Chili
Whether you're watching your favorite football team or warming up after a brisk fall evening, a bowl of chili can't be beat. This vegetarian dish from All Recipes is loaded with healthy veggies - meaning it's good for the body and the soul. This can be served as a snack or as its own meal, though this particular recipe yields 8 big servings.

Ingredients:

  • 1 Tbsp. olive oil
  • 1/2 medium onion
  • 2 bay leaves
  • 1 tsp. ground cumin
  • 2 Tbsp. dried oregano
  • 1 Tbsp. salt
  • 2 stalks celery
  • 2 green peppers
  • 2 jalapeño peppers
  • 3 cloves of garlic
  • 2 cans chopped green chili peppers, drained (4 oz)
  • 2 packages of vegetarian burger crumbles (12 oz)
  • 3 cans whole peeled tomatoes (28 oz)
  • 1/4 cup chili powder
  • 1 Tbsp. black pepper
  • 1 can kidney beans, drained (15 oz)
  • 1 can garbanzo beans, drained (15 oz)
  • 1 can black beans (15 oz)
  • 1 can whole kernel corn (15 oz)

Directions:

Start by washing and chopping the fresh veggies. Next, heat olive oil in a large pot over medium heat. Stir in onion, bay leaves, cumin, oregano and salt. Cook until onion is tender and fragrant.

Add celery, green bell pepper, jalapeño peppers, garlic, and green chili peppers. Cook until vegetables are heated through before adding the vegetarian burger crumbles. Reduce heat to low and cover for 5 minutes.

Stir in the tomatoes to the pot and season with chili powder and black pepper. Add the kidney, garbanzo and black beans. Allow mixture to boil, then reduce heat to low and let chili simmer for 45 minutes. Stir in the corn and cook for an additional 5 minutes before serving.

Buttermilk Biscuits
Though these may not be as filling as a big bowl of chili, these buttermilk biscuits from My Recipes are light, buttery and absolutely delicious. They are the perfect treat for any dinner.

Ingredients:

  • 1/2 cup cold butter
  • 2 1/4 cup self-rising soft-wheat flour
  • 1 1/4 cup buttermilk
  • Self-rising soft wheat flour
  • 2 Tbsp. melted butter

Directions:

Start but cutting butter into small slices, and sprinkle over flour in a large bowl. Toss well, and using a pastry blender, mix until crumbly. Cover and chill for 10 minutes. Remove from fridge and add buttermilk, stirring until dry ingredients are moist.

Sprinkle flour onto a cutting board or countertop and knead dough 3 or 4 times. Add flour as needed and press and pat dough into small, 3/4 inch-thick rectangles. Fold dough over itself in 3 sections as if folding a letter. Repeat the process twice.

Press or pat dough to 1/2-inch thick and cut 2-inch round biscuits. Place side by side on parchment paper. Bake at 450 F for 13 to 15 minutes or until lightly brown. Remove from oven and brush with melted butter.

Classic Chicken Parmesan
This recipe from the Food Network makes for a delectable and classic chicken Parmesan dinner. Enjoy this on a slice of warm bread, over a bed of spaghetti or simply as is. Either way, this nostalgic and filling dish is a perfect fall comfort food. Adding a homemade sauce would be a way to make this recipe even more memorable.

Ingredients

  • 3 Tbsp. olive oil
  • 1 tsp. rosemary leaves, chopped
  • 1 tsp. thyme leaves, chopped
  • 1 tsp. parsley, chopped
  • 8 chicken cutlets (3 oz)
  • 1 1/2 cups tomato sauce
  • 1/2 cup shredded mozzarella cheese
  • 16 tsp. grated Parmesan cheese
  • 2 Tbsp. unsalted butter
  • Salt and pepper

Directions:

Preheat the oven to 500 F. Stir oil and herbs in a small bowl and season with salt and pepper. 

On a cutting board, brush both sides of chicken cutlet with herb oil. In a heavy skillet, heat remaining oil over high heat. Add chicken cutlets and cook until brown, or about 2 minutes. Remove the skillet from heat.

Spoon the marinara sauce over the cutlets. Sprinkle shredded mozzarella over top before adding 2 teaspoons of Parmesan per cutlet. Finish with a slice of butter per piece of chicken. Bake in the oven for about 3 to 5 minutes, or until the chicken is cooked through and the cheese is melted.