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Hi Reader,

Well, summer is coming to a close and my thoughts are turning to Fall. I do hate to see the long summer days end but I love fall food and admittedly the temperatures can be more comfortable.

This week, we're sharing 'transitioning to Fall' recipes including some mains, soups, sides and a dessert. We are celebrating with summer-fall produce like squash, apples and root vegetables.

Also, check out some good baking substitute tips for when you run out of something or have a guest with special dietary needs.

As always, hope you find something you like!

Cheryl and Jenna

Features

Kale Potato and Sausage Soup With Cheese Toasts

Whip up a comforting hearty bowl of kale potato and sausage soup and make it even better by nestling cheese toasts in the broth to soak up the smoky flavors and add texture. 25 minutes

Butternut Squash Salad With Quinoa and Spinach

Simple, hearty and healthy butternut squash salad with fluffy quinoa, spinach, cranberries and toasted sesame seeds is a delicious side or vegetarian meal. The vibrant colors are beautiful, making it a perfect dish for a buffet table, holiday (including Passover and Thanksgiving) or dinner party. 45 minutes

Transitioning to Fall Recipes

Crispy Chicken Burgers (with ground chicken)

Sink your teeth into juicy, crispy chicken burgers made with ground chicken and a crunchy panko coating. Minimal effort, no deep frying, and packed with flavor. 40 minutes.

Easy Squash Apple Soup

This satisfying, full-bodied, and healthy butternut squash apple soup always gets rave reviews. It’s creamy, velvety smooth, full of flavor and super simple. Make it on the stove top or instant pot. 37 minutes.

Root Vegetable Mash

Change it up with this yummy root vegetable mash. Same creamy, fluffiness as mashed potatoes, but made with your favorite root veggies including potatoes. Beautiful colors and extra nutrition. 28 minutes.

Sous Vide Pork Chops With Apple Chutney

You will not believe how moist and tender these sous vide pork chops are. Pair them with tangy-sweet apple chutney for amazing flavor and a knock-out presentation. 2 hours 30 minutes.

Grilled Potatoes and Vegetables

Next time you’re grilling some steaks or your favorite protein, try these super easy grilled potatoes and veggies – a two-in-one side dish. Dinner in a flash with whatever veggies you have lying around. 20 minutes.

Apple Blueberry Crumble

Enjoy this fresh apple and blueberry crumble, loaded with apples and blueberries, and covered in a sweet, crispy, buttery, cinnamon-y topping. Delish! 1 hour (12 minute prep)

Tips for Baking Substitutes

Who doesn't start baking only to find out you are missing a key ingredient or you need a substitute for a dietary reason? Me!

Instead of...

1. Buttermilk... Substitute with an equal amount of plain yogurt or sour cream. OR mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for a few minutes until it thickens slightly.
2. Egg...For each egg, you can use a tablespoon of ground flaxseeds or chia seeds mixed with three tablespoons of water. Let it sit for a few minutes until it forms a gel-like consistency. You can also combine 2 tablespoons of water, 2 teaspoons baking powder, and 1 teaspoon of vegetable oil for every large egg. Or a 1/4 cup applesauce or mashed banana per egg.
3. Butter... Coconut oil or vegetable shortening can be used as a substitute for butter in many recipes with a 1:1 swap. Coconut oil can alter the flavor a bit though.
4. Self-rising flour... To make one cup of self-rising flour, mix one cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
5. Sugar... For a lower-calorie option, use mashed bananas, applesauce, or pureed dates to replace sugar in baked goods. Use a 1:1 ratio, but reduce the amount of liquid in the recipe slightly.

​The only list of baking substitutes you'll ever need (Food Network)

​All the common baking substitutes you need to know (Food and Wine)

What You're Saying...

Best instant pot oatmeal recipe, easy to follow. Try setting “delay start” function the night before, to up to 1 hr before breakfast time! Oatmeal will be ready when you are! Laura

Excellent recipe and lasts a long time in the fridge. I make pumpkin spice dry mixtures, apple pie mixtures and then add about 1/8 tsp to bowl of oatmeal and add brown sugar to taste. Husband loves it. Marion

​Instant Pot Oatmeal (With Rolled or Steel Oats)​

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Have a great week!

Cheryl and Jenna

jenna-cheryl@twokooksinthekitchen.com

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