Today I have a guest post from my newest contributing writer: Brandy from Busted Budget!!! Please welcome her. Here is her article about delicious fall recipes. Enjoy!!
Today I woke up at 5am to a nice, brisk breeze flowing through our bedroom window. The air smelled clean. The night’s darkness was still hovering over, basically forcing me to stay a few extra minutes snuggled under our warm, thick comforter. Outside, the leaves are beginning to change and fall to the ground. Pretty soon, pumpkins and bouquets of mum will be splashed around our suburban neighborhood.
Here we are in October. It’s autumn, people.
While all those things certainly contribute to the love of the season, there is something in particular that makes this time of the year one of my favorites – finally cooking some hardy fall foods! You know what I’m talking about…all those delicious dishes that are too heavy to cook during the toasty summer months.
I have 2 favorite meals that I love to make when the temperatures retreat. Not only are they delicious, but I consider these meals to be very much in line with that of a frugal lifestyle. While, they may seem pricey up-front, they make a hefty portion and last my husband and I for days. The best part is that both recipes are super easy (a must for the BB household). I hope you enjoy them as much as we do!
Imposter Beef Stew
What you’ll need:
1-2lbs stew beef
1lb baby carrots
1 stalk of celery
8-12 red potatoes
1 can vegetable broth
12 oz bag of egg noodles
Salt, Pepper, Cumin, Minced Onion, Red Pepper Flakes (optional)
What you’ll do:
Pour entire bag of carrots into crock pot with ¾ can of vegetable broth. Using a cutting board, cut celery into small pieces and cut potatoes into quarters. Place celery and potatoes into crock pot. Season with salt and pepper to taste. Turn crock pot on low setting and cover to cook.
Drizzle olive oil in a medium skillet and brown stew beef. Season with salt, pepper, cumin, and minced onion to preference. Drain beef and place in crock pot. Pour in remaining ¼ can of vegetable broth. If preferred, add a pinch of red pepper flakes. Cook on low setting for 5-8 hours (slow cooker time varies – personally, I usually cook for about 5 hours).
Approximately 30 minutes before meal is to be served, prepare egg noodles according to package instructions. Serve beef and vegetables over egg noodles.
Hot n’ Spicy Beef Chili
What you’ll need:
3 lbs ground beef
Tomato paste – small can
1 15oz can of kidney beans
Shredded mild cheddar cheese
Salt, Pepper, Minced Onions, Chili Powder, Hot Mexican Chili Powder
What you’ll do:
Drizzle olive oil in a large skillet and brown the ground beef. Season with salt, pepper, and minced onion to preference. Drain and place beef in a large pot. Fill pot with water to cover beef. Add tomato paste, beans, ½ the container of chili powder, and ½ the container of hot mexican chili powder. Bring to a boil and then simmer, covered, for 1.5 hours. Stir occasionally. Top bowl of chili with shredded cheese.
It probably goes without saying that the biggest budget buster of these two recipes is the meat. The nice thing about them, however, is that they are both totally flexible and completely customizable. Try adding different ingredients and see what you come up with! If you are trying to eat healthy, add more veggies or swap the beef for ground turkey. The possibilities are endless. If you create something special, be sure to pass along!
What do you love about this time of year? Is it the food, the weather, or the beautiful color scheme? What are some of your favorite meals to make when the temperatures start to fall?