Meals Under $10: Easy And Delicious Fall Recipes

Four Under $10: Easy And Delicious Fall Recipes

I have been continueouly hunting the web, looking for recipes that would be $10 or less. I have found a lot of recipes but none that inspired or made me want to try them. This weekend I found this site called that had a few that I might try. Here are a few of my favorites…

Pear And Parsnip Soup

Active time: 20 minutes
Total time: 60 minutes
Serves: 4

1 1/2 lbs. parsnips, peeled and with woody core removed (see tip below)
2 pears, peeled and cut into eighths
4 or 5 garlic cloves, whole ½ small yellow onion, peeled and cut into eighths
1 tablespoon light vegetable oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 cups reduced-sodium chicken broth
2 cups milk (you may substitute in any amount of skim milk or half & half for the milk and use a combination.)

Position rack in lower third of oven; preheat to 400 F.

Toss parsnips, pears, garlic, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

Puree half of the parsnip mixture with broth in a blender until very smooth; transfer through a sieve to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt.

Reheat the soup over medium heat, stirring often, about 5 minutes.

Garnish with blue cheese.

Tip: Remove the fibrous, woody core of a parsnip before using, quarter the parsnip lengthwise and cut out the core with a paring knife.


Sweet Potato, Escarole, And Barley Soup

Active time: 15 minutes
Total time: 60 minutes
Serves 6
TOTAL COST: $9.50*

2 Tbsp olive 0il
1 carrot, cut into ¼ inch slices
1 celery stalk, cut into ¼ inch slices
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
1 medium sweet potato, diced
8 oz crushed canned tomatoes (or 1 large tomato, chopped)
½ cup dry barley, rinsed (and soaked overnight)
1 1/2 quarts low sodium chicken stock
3 cups water
¼ lb. fresh escarole, chopped
Grated Parmesan cheese, for garnish

Soak barley in water overnight. Strain. Heat large saucepan over medium heat. Add 2 tablespoons olive oil. Add carrots, celery, and onion. Lower heat and cover for five minutes. Add sweet potato and garlic. Add barley and crushed tomato. Stir well. Add stock and water. Bring to boil and then simmer for about 40 minutes. Add escarole. Continue to simmer for about 10 minutes (barley will be soft). Garnish with Parmesan cheese.

*Note that almost half of the cost of this soup is from the canned chicken stock.


Roasted Root Vegetables

Active time: 5 minutes
Total time: 55 minutes
Serves 4

½ butternut squash, peeled, seeded, and cubed
2 beets, peeled and cubed
2 carrots, peeled and chopped
1 red pepper, seeded and chopped
2 turnips, peeled and cubed
1 fennel bulb, root only, chopped
6 whole garlic cloves, peeled
1 small onion, chopped
2 Rosemary Sprigs
¼ – ½ cup olive oil
Salt and pepper to taste

Preheat oven to 375 F. Toss all vegetables with enough oil to coat. Sprinkle with salt and pepper. Spread in a single layer on a rimmed baking sheet and bake until vegetables are soft and begin to caramelize, stirring occasionally, about 50 minutes.


Poached Pears

Active time: 5 minutes
Total time: 55 minutes
Serves 4
TOTAL COST: $9.25*

2 ¼ cups bold red wine, like Cabernet Sauvignon, Malbec, or Zinfandel
1 cup water
1/3 cup sugar
¼ tsp fennel seed
1 cinnamon stick
4 cloves
4 unripe pears

Combine all ingredients but pears in a small pot and bring liquid to a simmer. Slice the bottoms of the pears so they will sit flat in the pot. Peel the pears and remove the seeds with a melon baller or small spoon. Add the pears to hot liquid. Cover and simmer until pears are tender, about 25 minutes (test with a sharp knife—the texture of the pears should allow the knife to penetrate easily.) Remove the pears and strain liquid of seeds & cinnamon stick. Reduce over high heat until it has the consistency of syrup.

To see more $10 Fall recipes from You can go HERE.

Check back for new recipes.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s