This fall, we’re turning to our favorite healthy comfort foods and flavors. Grab your apron and start cooking!
Tiffany A.’s Farro and Kale Stir-Fry
- 1 cup of farro
- 1 poached egg
- 1 cup of kale
- 1 cup shiitake mushrooms
- 1 tablespoon extra-virgin olive oil
- 1/3 cup minced garlic
- Pepper and salt to season
Cook farro according to package instructions. Pour farro into a small saucepan and add a cup of water.
Bring mixture to boil and stir until farro is cooked, about 10 minutes.
In a separate skillet, pour one tablespoon of extra-virgin olive oil and let the skillet heat. Add the kale, mushrooms, and minced garlic. Sauté the kale, then salt and pepper to taste.
Once the farro is cooked, add the farro into the kale mixture and sauté for two minutes longer. Transfer farro and kale mixture to a plate and add a poached egg on top.
Christine’s Classic Wonton Soup
- 1 pack thawed wonton wrappers, available in Chinatown or specialty grocery stores
- 1/2 lb fatty ground pork
- 1/3 lb minced leafy greens, like bok choy or spinach
- 3 stalks of chopped scallion or chives
- 1 tsp minced ginger, optional
- 1/3 tsp sugar
- 1/2 tsp ground pepper, preferably white
- 2 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tbsp rice wine
- 1 egg
- chicken broth soup, to taste
Place everything but the wrappers and chicken broth in a large bowl. Mush up the filling with a spoon or your bare hands—the latter is more fun as long as you wash your hands after touching the raw meat. The more vigorously you mix the better.
Set out a small dish with water. Use a spoon or your fingers to pat approximately one teaspoon of filling in the middle of each wonton wrapper. Dip a finger in the water and wet the edges of the wrapper, so the dough becomes a little sticky but not too soft. Fold the wrapper into a triangle and press down firmly on the edges—make sure the seal is tight so the wontons stay intact while cooking.
To get that classic wonton look, you’ll have to take the two bottom corners of the wonton and press them tightly together. Set the wontons on a dry plate in a single layer to avoid sticking. To prevent drying, cover with plastic wrap.
Bring a pot of chicken broth soup to a boil. Drop the wontons in and bring back to a boil until translucent, about three to five minutes. Check to see if the wontons are cooked thoroughly by removing a wonton and gently pierce it to check the color of the meat. Overcooked wontons will fall apart.
Sarah’s Loaded Sweet Potatoes
Sweet potatoes really become a staple food for me in the fall. I’m obsessed with them and will make any excuse to eat them, even for breakfast. I enjoy eating roasted sweet potatoes by themselves, but it’s also fun to switch it up and make a loaded version. It’s simple to make, which I do multiple times a week.Loaded sweet potatoes are basically a twist on a classic baked potato, topped with typical ingredients like sour cream and cheese. It’s also delicious if you simply add some raisins and a sprinkle of cinnamon.
- 2 sweet potatoes
- 1/2 cup pecans
- 1/2 cup almonds
- 1/2 cup raisins
Wrap each whole sweet potato in aluminum foil and bake at 425°F for about 45 minutes, or until a fork can be pierced through easily. You can bake a couple potatoes at once to save energy and time.
Slice each sweet potato open and add 1/4 cup of nuts and raisins per sweet potato—or your choice of toppings. For a savory version of loaded sweet potatoes, try My New Roots’ “big comfy sweet potato.”