With Fall upon us, it is time to start looking at healthy, nourishing recipes that will warm the body and that are quick to prepare.
As the days and nights start to get colder and darker, the best appetizer recipes need to contain ingredients that will add some spice and enhance the appetite. Great Fall appetizers are flavorsome, will help tantalize the taste buds, and will provide great comfort food for the colder months of the year.
Fall can be a busy time of year with Halloween coming in October and Thanksgiving in November. Fortunately, Fall is a great time for stocking up on healthy fruits and vegetables and what makes a great Fall appetizer is simple recipes that contain seasonal ingredients so that they will always be the freshest that are available.
Great Fall appetizers will also use ingredients that are easy to freeze so that they can be made up in batch and frozen if needed, which will help save both time and money.
Choosing Fall Vegetables Pumpkins and potatoes are in easy supply in the Fall and are very versatile to cook with. Potatoes can be used for baked potato bites, potato puffs or spicy wedges, while pumpkin can be used for pretzels, chowder, spicy pumpkin biscuits, or roasted with onions to add flavor.
The crucifix vegetables – broccoli, cauliflower, cabbage and sprouts – are in season in the Fall. These vegetables can all be used to make great appetizers. Try broccoli stir fried with sesame seeds. Cauliflower can be combined with garlic to make a tasty appetizer, while cabbage can be wrapped around bacon for a quick recipe. Sprouts can be stir fried too, but should be lightly boiled first. They go well served with ginger or cooked with sesame seeds to give them some added crunch.
Peppers, parsnips, carrots, sweet potatoes, celery, mushrooms, kale are all in rich supply in the Fall and are at their freshest. Kale can be stir fried and served with soy sauce, as can mushrooms. Mushrooms can also be baked with grated cheese for a simply, fast and satisfying appetizer.
Appetizers can be spiced up by adding rosemary, sage, parsley, thyme, chilli and lemon grass.
- About two pounds of potatoes. You can change the amount depending on how many people you are cooking for and if you want to freeze some for later
- Two – three tablespoons of olive oil
- Chilli powder. Use as much as you like, according to your tastes.
- Begin by washing and peeling and then slicing the potatoes into wedges.
- Boil the potatoes on the hob in lightly salted water.
- Once cooked, take the potatoes off the stove and leave to cool for a while. While the potatoes are cooling, line an oven dish with foil.
- Drain the potatoes of the cooking water and place them in the oven dish.
- Drizzle with olive oil and add as much or as little chili as you like.
- Bake at 475 until they are browned at the top and hot all of the way through.