Autumn Recipes

Although it is currently a humid 82 degrees in sunny Philadelphia, autumn has officially begun. Sadly, it is definitely not sweater or jacket weather in our fair city just yet, but perhaps some of you lucky readers have already packed your sandals away and started wearing long sleeves and corduroy (I am so jealous!)As Sue mentioned in her questionnaire posted earlier this month, autumn is the time for warm, hearty foods. Because AmeriSpan is a study abroad travel company, I thought I would try to find some autumn recipes with an international flair; I was able to find a recipe for Minestrone and for chicken and black bean enchiladas. Please let us know what you think if you try these recipes, and we would love to know what you're cooking to celebrate fall!


  • 1 1/2 Tbsp (25mL) olive oil
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 tsp (1g) basil leaves
  • 1 tsp (1g) marjoram leaves
  • 1 medium zucchini, chopped
  • 1 quart (1L) chicken or vegetable broth
  • 2 cups (300g) white beans, cooked (canned beans work well)
  • 2 cups (910g) canned tomatoes
  • 1/2 head cabbage, chopped
  • 1/4 cup (10g) parsely
  • Pepper, to taste


  • Heat the olive oil in a large, heavy bottomed pot.
  • Add onions, celery, and garlic and sauté until the vegetables are tender, but not yet browned. Add basil and marjoram leaves and stir for one to two minutes.
  • Add chopped zucchini and cook for another few minutes. Pour in chicken or vegetable broth, the cooked beans and the tomatoes. Cover, bring to a boil, and then reduce heat to simmer.
  • Allow the soup to cook for about 45 minutes, stirring occasionally. If the soup looks thicker than desired, add some water, 1 cup (240mL) at a time.
  • When it almost looks like soup add the chopped cabbage, and the parsley and cook for about 10 minutes more.
  • Add some freshly ground black pepper to taste.
  • If a heartier soup is desired, a handful of small sized pasta can be added; then the soup needs to be cooked for about 10 minutes more.

Serve with sprinkling of Parmesan cheese over the top, if desired.

Chicken and Black Bean Enchiladas

  • 2 Tbsp (15g) flour
  • 1 1/2 Tbsp (10g) chili powder
  • 1 1/2 Tbsp (10g) cocoa powder, unsweetened
  • 1/2 Tbsp (6g) sugar
  • 1/4 tsp (2g) salt (sea salt if on a corn-free diet)
  • 2 1/2 cups (600mL) tomato sauce, canned
  • 1 1/2 cups (360mL) water
  • 3 ounces (85g) tomato paste


  • 1 pound (455g) boned and skinned chicken breast, uncooked
  • 1 2/3 cups (425g) black beans, canned, (one 15-ounce can)
  • 1 1/2 cups (195g) reduced fat Monterey Jack cheese, shredded, divided
  • 4 ounces (115g) green chili peppers, diced
  • 2 tsp (5g) cumin powder
  • 1 tsp (4g) garlic powder
  • 6 or 7 flour tortillas, 10-inches (25cm) round

To make sauce:

  • In a small bowl, combine flour, chili powder, cocoa powder, sugar and salt; set aside.
  • In a medium saucepan, add tomato sauce, water and tomato paste.
  • Heat and stir in flour mixture using a whisk.
  • Continue stirring over medium heat while sauce thickens.
  • Simmer slowly for 30–60 minutes, stirring occasionally.

To make filling:

  • Cook chicken breasts in a pot of boiling water until done, approximately 20 minutes.
  • Cool and cut chicken into 1/2-inch (2cm) pieces.
  • Drain and rinse canned black beans.
  • In a medium bowl, combine chicken, beans, 1 cup (130g) cheese, green chilis, cumin and garlic powder.

Cooking Directions

  • Preheat oven to 400°F (205°C).
  • Spray a 9×12-inch (22x30cm) shallow baking pan with vegetable oil spray.
  • Pour one cup enchilada sauce into the baking dish and spread evenly.
  • One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce.
  • Place approximately 1 cup (150g) of filling on each tortilla and roll it up.
  • Put in baking dish seam side down.
  • Continue this process until all enchiladas have been assembled.
  • Pour remaining sauce over enchiladas.
  • Bake in the oven uncovered for 20–25 minutes.
  • Remove and sprinkle over remaining cheese.
  • Return to oven for 5 more minutes.

Serve with salsa and light sour cream.

I found these and lots of other great seasonal recipes on All Recipes. Again, feel free to send us your autumn recipes or variations on the ones posted above.

Have a great weekend!

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