Cozy Fall Recipes

Who doesn’t love cozy, rich, sumptuous fall recipes? There’s nothing better than snuggling up with some steaming soup or warming stews on a crisp fall day with a blanket and a book (or a furry friend or two!). These are a few of our favorite, nourishing, fall recipes, all of which are inspired by Jane’s love of fresh, clean nutrition.

Red Wine-Braised Lamb Shanks

Jane loves to make lamb shank in the colder months. While she fearlessly goes recipe-less, we thought we’d share a recipe for those of us who are a bit scared to even go without measuring the salt!

Food & Wine has an excellent recipe for braised lamb shanks. The recipe calls for:

  • Four 1-pound lamb shanks
  • 5 Garlic cloves, peeled
  • 4 Medium carrots, sliced 1/4 thick
  • 4 Medium celery sliced 1/4 inch thick
  • 1 Large onion coarsely chopped
  • One 750-milliliter bottle of dry red wine
  • 1 cup water
  • 3 bay leaves
  • 12 peppercorns
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Brown the lamb shanks on all three sides after seasoning with salt and pepper in a cast iron casserole dish on the stove.
  3. Add garlic, carrots, celery, and onions to the dish followed by red wine and water. Add three bay leaves and 12 peppercorns.
  4. Cover the dish and transfer to the oven.
  5. Braise for about one and a half hours, turning once.
  6. Transfer the lamb shanks to an ovenproof serving dish and strain the braising liquids with a fine sieve.
  7. Boil the braising liquid until reduced to one and a half cups, about 20 minutes.
  8. Season with salt and pepper and pour half a cup over the lamb shanks. Cover with foil and reheat in the oven for 10 minutes.
  9. Serve the lamb shanks with the rest of the sauce and your choice of sides.

Curried Butternut Squash Soup

For those of you who might be meat-free or looking for a yummy soup, here’s the recipe for you. This Curried Butternut Squash Soup from Bon Appétit is one of our favorites!

You will need:

  • 1/2 c. Unsweetened coconut flakes
  • 1/4 c. Pumpkin seeds
  • 1 large butternut squash, peeled, halved lengthwise, cut into 3/4-inch slices
  • 1 Small onion, quartered
  • 1 Fresno chile,
  • 4 Unpeeled garlic cloves
  • 1/4 c plus 1 Tbsp virgin coconut oil
  • 3 Tbsp Vadouvan or curry powder
  • 1 1/2 c Coconut milk
  • 1/3 c Cilantro
  • 2 tsp Grated orange zest
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Toast coconut flakes on a rimmed baking sheet until golden brown, 3-5 minutes. Transfer to bowl.
  3. Toast pumpkin seeds on a baking sheet until golden brown, 4-6 minutes.
  4. Let pumpkin seeds cool slightly and roughly chop before adding them to the coconut flakes.
  5. Increase oven temperature to 450 degrees and toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until swash is coated. Season with salt and pepper.
  6. Arrange on a baking sheet in a single layer and roast. Be sure to toss occasionally to prevent sticking or burning. Roast until squash and onion are browned and tender, about 40-50 minutes.
  7. In the meantime, add the cilantro and orange zest to coconut flakes and pumpkin seeds and combine, season with salt and pepper before covering.
  8. Puree peeled garlic, squash, onion, chile, coconut milk and two cups of hot water in a blender until smooth. Season with salt and pepper and top mixture with the cilantro mixture.

Mulled Cider

For those of you seeking some warm and comforting drinks, look no further than this recipe from Good Housekeeping.  This recipe is for those over 21, but feel free to omit the rum to make it friendly for non-drinkers.

For this recipe you will need:

  • 1 gal. Apple cider
  • 4 Cinnamon sticks
  • 1 1/2 tsp. Whole allspice
  • 1 tsp. Whole cloves
  • 1 Navel orange
  • 1 Lemon
  • 1 c. Rum
  • Garnishing cinnamon sticks
  1. Bring cider with cinnamon sticks, allspice, cloves, orange slices and lemon slices to boiling over high heat. Reduce heat to low and cover to let simmer for 45 minutes.
  2. Add rum and heat through. Do not boil. Before serving sieve cider and discard spices and fruit slices.
  3. To serve pour the cider into warm cups and accompany each with a cinnamon-stick stirrer.

Our stomachs are grumbling for these yummy recipes!  Not only should you try them out, you should also try coupling healthy meals like these with The Skincare Supplements by Advanced Nutrition Prorgramme.  The Skincare Supplements provide clean nourishment which helps you achieve beauty from the inside, out.  When paired with a healthy diet, The Skincare Supplements help your skin, and body, work and look their best.

If you try any of these recipes don’t forget to share it with us @janeiredale. Happy cooking!


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