5 Fall Comfort Foods to Keep You Warm & Cozy This Season
Fall is finally here! And I for one, couldn’t be happier. I may be in the minority here, but fall is my favorite season for a number of reasons. First, there are so many activities to partake in from apple picking to visiting haunted houses and pumpkin patches. Secondly, there’s nothing like walking outside and seeing the yellow and red of the leaves (and also not immediately breaking into a sweat the minute you leave your house). But believe it or not, what really makes fall great for me is the food that somehow tastes better when it’s crisp outside.
Think about it – you can’t eat a bowl of tomato soup and grilled cheese when it’s 95 degrees outside. It just doesn’t hit the same. But in 68-degree weather, wrapped in a cozy blanket in front of a fire, with your favorite movie, now that screams fall. If this is the kind of vibe you’re trying to create for yourself this season, I suggest reading below for some fall comfort foods to indulge in. The below are easy to make and require Red Gold Tomatoes, Family Owned, Grown & Made in the USA. Now’s the time to grab your kitchenware and get cooking!
Sausage Tortellini Soup
Sausage, tomatoes, cannellini beans, Italian spices, and cheesy stuffed tortellini – are you drooling yet? This hearty soup is both filling, and delicious and only requires two-step instructions.
- 1 pound Italian sausage
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 (14.5 ounces) cans of chicken broth
- 2 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz
- Or 1 (28 ounces) can of Red Gold® Diced Tomatoes 28 oz
- 1 (15 ounces) can of cannellini beans, or great northern beans
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon crushed red pepper
- 1 package three cheese tortellini, cooked and drained
- 3 tablespoons chopped fresh parsley
Step 1: In a large saucepan brown sausage. Stir in onion and garlic; cook until onion is soft, about 3 minutes. Drain off excess fat.
Step 2: Stir in chicken broth, diced tomatoes, beans, oregano, marjoram, red pepper, and pasta; bring to a boil. Lower heat and simmer for 15 to 20 minutes. Sprinkle with parsley on top of each serving.
This may not sound like your typical fall comfort food, but once you taste the savory crispy tortilla chips topped with chorizo, scrambled eggs, tomatoes, black beans, and traditional nacho toppings, trust me, there’s no going back. This fall breakfast dish is the perfect way to wake up in the morning and get your day started.
- 1 tablespoon extra virgin olive oil
- 1/2 pound ground chorizo
- 1/2 large onion, chopped
- 4 cups tortilla chips
- 1 (15 ounces) can of black beans, rinsed and drained
- 1 1/2 cups shredded Mexican blend cheese
- 5 eggs
- 1/4 cup milk
- 1 (14.5 ounces) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained
- Or 1 (14.5 ounces) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz, drained
- Salt and black pepper to taste
- 1/3 cup bell pepper, chopped
Step 1: Heat oil in a non-stick skillet over medium heat. Add chorizo and onion; cook until cooked through. Transfer to a plate or bowl and set aside.
Step 2: Preheat oven to Low Broil. Place about 2 cups of chips in a cast iron skillet or on a baking sheet. Sprinkle chips with 1/2 cup of black beans and 1/2 cup of cheese. Set aside.
Step 3: In a medium bowl, whisk together eggs, milk, salt and black pepper. Heat the same skillet that you cooked the chorizo in over medium heat and add egg mixture. Let eggs sit undisturbed until they begin to set around the edges, about 2 minutes. Continue cooking the eggs until they are soft and just set. Add chorizo mixture and stir to combine and finish cooking eggs. Remove pan from the heat.
Step 4: Put skillet or cookie sheet with chips under the broiler for 2 minutes or until cheese melts. Remove and sprinkle with half of the egg and chorizo mix, then top with an additional layer of chips. Top with remaining egg and chorizo mix, tomatoes, bell pepper and remaining cheese. Place back under broiler for another 3 minutes or until cheese is melted.
Step 5: Top with green onion, cilantro, and avocado. Serve with sour cream and salsa. Enjoy immediately!
Cooking braised beef is an art form. Luckily, Red Gold Tomatoes has exactly what you need to turn it into a dining masterpiece you can enjoy this fall (it makes great leftovers, too).
- 3 tablespoons vegetable oil
- 4 pounds boneless chuck roast, cut into large chunks
- Sea salt and ground black pepper to taste
- 1 cup pancetta, diced, about 8 ounces
- 6 garlic cloves, minced
- 2 yellow onions, chopped
- 3 carrots, peeled and diced
- 2 cups fresh whole mushrooms, cleaned and cut in half
- 1 1/2 cups red wine
- 1 bunch fresh thyme, remove leaves from stem
- 2 bay leaves
- 3-4 basil leaves, finely chopped
- 1 (28 ounces) can Red Gold® Whole Peeled Tomatoes 28 oz
- Or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz, lightly crushed by hand
- 3 tablespoons Red Gold® Tomato Paste 6 oz
- 1 cup chicken stock, or beef stock
- 1/4 cup chopped fresh parsley
Step 1: Preheat oven to 350° F. Then, heat the oil in a large Dutch oven. Pat dry the pieces of chuck roast and season with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate.
Step 2: Add the pancetta to Dutch oven and lightly brown. Add the garlic, onions, carrots and mushrooms; stir to combine. Cook until onions are translucent. Place the meat back into the Dutch oven.
Step 3: Add the wine and cook for several minutes reduce the liquid by half, stirring occasionally. Add the thyme, bay leaves, basil, tomatoes, tomato paste and stock. Bring to a boil and then cover.
Step 4: Place Dutch oven in the oven and cook about 2½ to 3 hours or until meat is fork tender. Remove from oven and garnish with parsley.
Life can get pretty hectic in the fall, especially if you’re a parent with multiple mouths to feed and get ready for school in the morning. That’s why this chili is the perfect dish to make if you’re in a rush or don’t want to spend all night in the kitchen. You only need five ingredients to make it and it’s ready in under 30 minutes.
- 1 (14.5 ounces) can Red Gold® Chili Ready Diced Tomatoes 14.5 oz
- 1 (15 ounces) can Red Gold® Chili Ready Crushed Tomatoes 15 oz
- 1 (15 ounces) can Red Gold® Chili Ready Tomato Sauce 15 oz
- 1 (15.5 ounces) can of Chili Hot Beans in Chili Gravy
- 1 pound ground beef, cooked and drained
Step 1: Cook ground beef in a medium to a large pot over medium heat until crumbled and no longer pink, drain. Stir in the chili beans, diced tomatoes, crushed tomatoes, and tomato sauce.
Step 2: Bring to a boil, reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
Savory Bean Soup
Served with tacos, fajitas, or enchiladas, this savory soup is the perfect comfort food to enjoy for lunch or dinner (or both!). It’s easy to make and includes three types of beans, peppers, onions, and Red Gold Tomatoes petite diced tomatoes with green chilies, amongst other ingredients.
- 4 slices of bacon, diced
- 1 large yellow onion, diced
- 4 cloves of garlic, chopped
- 1 red bell pepper, diced
- 1 (14.5 ounces) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- Or 1 (14.5 ounces) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz
- 1 (15 ounces) can of pinto beans, drained and rinsed
- 1 (15 ounces) can of black beans, drained and rinsed
- 1 (15 ounces) can of kidney beans, drained and rinsed
- 3 cups chicken broth, or vegetable broth
- 2 tablespoons Red Gold® Mama Selita’s Jalapeno Ketchup 20 oz
- 1 tablespoon paprika
- 1 tablespoon cumin
- Salt and black pepper, to taste
- Chopped fresh cilantro, for garnish
Step 1: Heat a large pot over medium heat and add the diced bacon. Cook until bacon is lightly golden brown. Add the onions, garlic, and bell peppers; cook for 12 minutes.
Step 2: Add the tomatoes, chicken broth, Red Gold jalapeno ketchup, paprika, cumin, salt, and black pepper. Bring the soup to a boil and simmer for 30 minutes.
Step 3: Garnish with chopped cilantro.
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