As the leaves change colors and the air turns crisp, there’s nothing quite like the feeling of fall. Keep reading for some perfect fall recipes that are not only delicious but also student-budget friendly and easy to make.
1. Pumpkin Spice Pancakes: Nothing says fall like pumpkin spice, and what better way to start your day than with fluffy, flavorful pancakes? Here’s a simple recipe:
What you’ll need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup canned pumpkin puree
- 1 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices.
- In another bowl, whisk together the pumpkin puree, milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until they are combined.
- Heat a non-stick skillet over medium heat and ladle the batter onto it.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
2. Creamy Pumpkin Pasta: If you are not the greatest cook but are looking to branch out a bit this is a great recipe to try for our pumpkin lovers.
What you will need:
- 8 oz pasta of your choice
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to your liking
- Fresh sage leaves (optional, for garnish)
- Cook the pasta according to package instructions and drain.
- In a saucepan, combine pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper.
- Heat the mixture over medium heat, stirring until it’s heated through and well combined.
- Toss the cooked pasta with the creamy pumpkin sauce.
- Garnish with fresh sage leaves if desired.
3. Fall Snack Mix: When you’re in the mood for a quick snack that captures the essence of fall, this fall snack mix is the perfect choice. It’s a delightful combination of sweet and savory flavors.
What you’ll need:
- 2 cups pretzels (mini twists or sticks)
- 2 cups crispy corn or rice cereal (like Chex)
- 1 cup whole almonds or pecan halves
- 1 cup dried cranberries or dried apples
- 1 cup candy corn or autumn-colored M&M’s (for a sweet touch)
- 4 tablespoons (1/4 cup) unsalted butter
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
4. Roasted Vegetables with Herbs: Fall is the season of harvest, and roasted vegetables are a great way to celebrate it. Here’s a versatile recipe that you can customize based on your favorite veggies:
What you’ll need:
- Assorted vegetables (e.g., carrots, sweet potatoes, Brussels sprouts, and red onions)
- Olive oil
- Fresh or dried herbs (rosemary, thyme, or sage)
- Salt and pepper, to taste
- Preheat your oven to 400°F (200°C).
- Wash and chop the vegetables into bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, herbs, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-30 minutes or until they are tender and slightly caramelized.
5. Creamy Potato Soup: Creamy potato soup is the ultimate comfort food for chilly fall evenings. It’s rich, hearty, and surprisingly easy to make.
What you’ll need:
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (whole or 2%)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- Salt and pepper, to taste
- Chopped chives or green onions (for garnish, optional)
- Grated cheddar cheese (for garnish, optional)
- In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic and sauté until they become soft and translucent.
- Sprinkle the flour over the onion and garlic mixture, stirring continuously for about 2 minutes to create a roux.
- Gradually pour in the vegetable broth while stirring to avoid lumps. Continue stirring until the mixture thickens.
- Add the diced potatoes to the pot and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Use an immersion blender to carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can use a regular blender, but be sure to let the soup cool slightly before blending and work in batches if necessary.
- Return the blended soup to the pot and stir in the milk and sour cream. Heat the soup over low heat, but do not let it boil.
- Season with salt and pepper to taste. If the soup is too thick, you can add more milk to achieve your desired consistency.
- Ladle the creamy potato soup into bowls and garnish with chopped chives or green onions and a sprinkle of grated cheddar cheese if desired.
These recipes are not only delicious but also budget-friendly and perfect for college students. They capture the essence of fall and can be made with minimal equipment and effort. Whether you’re in the mood for a quick snack, a comforting meal, or a delightful dessert, these recipes have got you covered for the cozy autumn season ahead.