Aldi Finds October: Delicious and Easy Recipes to Try This Month
October is a fantastic time to explore the seasonal delights that Aldi offers through its “Aldi Finds” program. These limited-time offerings can be a treasure trove of inspiration for creating delicious and affordable meals. Let’s dive into some creative recipes you can make using October’s Aldi Finds, complete with detailed steps and instructions.
## Understanding Aldi Finds
Before we jump into the recipes, let’s quickly recap what Aldi Finds are. Aldi Finds, also known as Special Buys, are limited-time items that appear in Aldi stores every Wednesday and Sunday. These items can range from food and beverages to household goods, clothing, and seasonal items. Because they are limited in quantity, they often create a buzz, and many shoppers eagerly anticipate what new and exciting products will be available each week. The key is to grab them when you see them, as they may not be available on your next visit!
## Recipe 1: Pumpkin Spice Pancakes with Maple Pecan Topping
What’s October without pumpkin spice? Kickstart your autumn mornings with these fluffy pumpkin spice pancakes, enhanced with a crunchy maple pecan topping using items frequently found in Aldi during October.
**Ingredients:**
* 1 ½ cups all-purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 teaspoon pumpkin pie spice (often an Aldi Find)
* 1 ¼ cups buttermilk (or milk with 1 tablespoon of lemon juice)
* 2 large eggs
* 2 tablespoons melted butter
* ½ cup pumpkin puree (look for this in Aldi’s seasonal section)
* 1 teaspoon vanilla extract
* ¼ cup chopped pecans (available in Aldi’s baking aisle)
* ¼ cup maple syrup (Aldi often has a good selection)
* 2 tablespoons butter
**Instructions:**
1. **Prepare the Pancake Batter:** In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. This ensures even distribution of the dry ingredients, preventing clumps and creating a light and airy texture.
2. **Combine Wet Ingredients:** In a separate bowl, whisk together the buttermilk (or milk with lemon juice), eggs, melted butter, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and well combined. The acid in the buttermilk (or lemon juice) helps to tenderize the gluten in the flour, resulting in softer pancakes.
3. **Combine Wet and Dry:** Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can develop the gluten too much, resulting in tough pancakes.
4. **Make the Maple Pecan Topping:** While the batter rests (for about 5 minutes), prepare the topping. In a small saucepan over medium heat, combine the pecans, maple syrup, and butter. Cook, stirring occasionally, until the butter is melted and the mixture is fragrant and slightly thickened (about 3-5 minutes). The pecans will toast slightly, enhancing their nutty flavor, and the maple syrup will caramelize, adding a rich sweetness to the topping.
5. **Cook the Pancakes:** Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. The edges should be set, and small bubbles should start to form on the surface before you flip them.
6. **Serve:** Serve the pancakes immediately, topped with the warm maple pecan topping. Garnish with a sprinkle of pumpkin pie spice or a dollop of whipped cream for an extra touch of indulgence. This dish is best enjoyed fresh, as the pancakes are at their fluffiest when they’re hot.
**Aldi Find Spotlight:** Keep an eye out for Aldi’s seasonal spices and pumpkin puree. They often have organic options at a great price.
## Recipe 2: Butternut Squash Risotto with Sage and Parmesan
This creamy and comforting risotto is perfect for a chilly October evening. Butternut squash is a seasonal favorite, and Aldi often carries it at competitive prices.
**Ingredients:**
* 1 medium butternut squash (Aldi Find!), peeled, seeded, and diced
* 4 tablespoons olive oil
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 1 ½ cups Arborio rice
* ½ cup dry white wine (optional, but adds great flavor)
* 6 cups vegetable broth (Aldi’s organic broth is a great value)
* ½ cup grated Parmesan cheese (Aldi’s imported Parmesan is excellent)
* ¼ cup chopped fresh sage (Aldi sometimes has fresh herbs in the fall)
* Salt and pepper to taste
* 2 tablespoons butter
**Instructions:**
1. **Roast the Butternut Squash:** Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Roasting the squash brings out its natural sweetness and creates a depth of flavor that’s essential for the risotto.
2. **Start the Risotto:** While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened (about 5-7 minutes). Add the minced garlic and cook for another minute until fragrant. Cooking the aromatics at the beginning builds a flavorful base for the risotto.
3. **Toast the Rice:** Add the Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes, until the rice is translucent around the edges. Toasting the rice helps to release its starch, which contributes to the creamy texture of the risotto. Be careful not to brown the rice.
4. **Deglaze with Wine (Optional):** If using, pour in the white wine and cook, stirring, until it is absorbed (about 1-2 minutes). The wine adds acidity and complexity to the flavor of the risotto. Skip this step if you prefer not to use wine.
5. **Add Broth Gradually:** Begin adding the vegetable broth, one cup at a time, stirring constantly. Allow each cup of broth to be absorbed before adding the next. This process is crucial for creating the creamy texture of risotto. The constant stirring releases the starch from the rice, thickening the broth and creating a velvety sauce.
6. **Cook Until Creamy:** Continue adding broth and stirring until the rice is creamy and al dente (slightly firm to the bite), about 20-25 minutes. It’s important to stir frequently to prevent the rice from sticking to the bottom of the pot and to ensure even cooking.
7. **Stir in Squash and Finish:** Once the risotto is cooked to your liking, stir in the roasted butternut squash, Parmesan cheese, sage, and butter. Season with salt and pepper to taste. The butter adds richness and shine to the risotto, while the Parmesan cheese provides a salty, umami flavor.
8. **Serve:** Serve the risotto immediately, garnished with extra Parmesan cheese and fresh sage leaves, if desired. Risotto is best enjoyed fresh, as it can become dry and clumpy as it cools.
**Aldi Find Spotlight:** Look for Aldi’s selection of seasonal vegetables like butternut squash, as well as their imported cheeses for an authentic risotto experience.
## Recipe 3: Apple and Cranberry Crisp with Oat Topping
This comforting dessert is perfect for using up those fall apples that Aldi often stocks in abundance. The tartness of the cranberries balances the sweetness of the apples, and the oat topping adds a satisfying crunch.
**Ingredients:**
* 6-8 medium apples (Granny Smith or Honeycrisp, Aldi often has good deals on these), peeled, cored, and sliced
* 1 cup fresh or frozen cranberries (Aldi often has these seasonally)
* ½ cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ½ cup rolled oats
* ½ cup all-purpose flour
* ½ cup packed brown sugar
* ½ cup cold butter, cut into cubes
**Instructions:**
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Apple and Cranberry Filling:** In a large bowl, combine the sliced apples, cranberries, granulated sugar, 2 tablespoons of flour, cinnamon, and nutmeg. Toss to coat evenly. The flour helps to thicken the juices released by the apples and cranberries during baking.
3. **Make the Oat Topping:** In a separate bowl, combine the rolled oats, ½ cup flour, and brown sugar. Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The cold butter creates pockets of air in the topping, resulting in a crumbly and crisp texture.
4. **Assemble the Crisp:** Pour the apple and cranberry mixture into a 9-inch baking dish. Sprinkle the oat topping evenly over the fruit. Ensure that the topping covers the entire surface of the fruit to prevent it from drying out during baking.
5. **Bake:** Bake for 30-40 minutes, or until the topping is golden brown and the fruit is tender and bubbly. If the topping starts to brown too quickly, cover the dish loosely with foil to prevent burning.
6. **Cool and Serve:** Let the crisp cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. The cooling period allows the juices to thicken slightly, making it easier to serve.
**Aldi Find Spotlight:** Take advantage of Aldi’s affordable apple and cranberry selections during the fall season. They often have a variety of apples perfect for baking.
## Recipe 4: Creamy Tomato Soup with Grilled Cheese Croutons
A classic comfort food combination, elevated with homemade grilled cheese croutons. Aldi offers affordable canned tomatoes and bread, making this a budget-friendly and delicious meal.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes (Aldi’s brand is a great value)
* 1 (15 ounce) can tomato sauce
* 4 cups vegetable broth (or chicken broth)
* 1 teaspoon dried basil
* ½ teaspoon dried oregano
* Salt and pepper to taste
* ½ cup heavy cream (optional, for extra richness)
* 4 slices bread (Aldi’s artisan bread is perfect for this)
* 2 tablespoons butter, softened
* 4 slices cheese (cheddar or mozzarella)
**Instructions:**
1. **Sauté Aromatics:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened (about 5-7 minutes). Add the minced garlic and cook for another minute until fragrant.
2. **Add Tomatoes and Broth:** Stir in the crushed tomatoes, tomato sauce, vegetable broth, basil, and oregano. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and cook for 20-25 minutes, allowing the flavors to meld. Simmering the soup for an extended period enhances the depth of flavor.
3. **Blend the Soup:** Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids.
4. **Add Cream (Optional):** If desired, stir in the heavy cream for extra richness. Taste and adjust seasonings as needed.
5. **Make Grilled Cheese Croutons:** While the soup is simmering, prepare the grilled cheese croutons. Spread butter on one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each slice with two slices of cheese and the remaining slices of bread, butter-side up.
6. **Grill the Croutons:** Cook for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Remove from the skillet and let cool slightly.
7. **Cut into Croutons:** Cut the grilled cheese sandwiches into small cubes (croutons).
8. **Serve:** Ladle the tomato soup into bowls and top with the grilled cheese croutons. Serve immediately.
**Aldi Find Spotlight:** Aldi’s canned tomatoes, bread, and cheese selections are all budget-friendly options for this comforting meal. They often have seasonal artisan breads that add a special touch.
## Recipe 5: Sausage and Apple Stuffed Acorn Squash
This recipe combines savory sausage with sweet apples and stuffing, all nestled in a roasted acorn squash. Acorn squash is a common Aldi Find during the fall.
**Ingredients:**
* 2 acorn squash (Aldi Find!), halved and seeded
* 2 tablespoons olive oil
* 1 pound Italian sausage (Aldi’s Never Any! brand is a good option)
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 apples (such as Gala or Honeycrisp), peeled, cored, and diced
* 1 cup cooked rice or quinoa
* ½ cup dried cranberries
* ½ cup chopped pecans or walnuts
* 1 teaspoon dried sage
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Acorn Squash:** Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender. Roasting the squash softens it and brings out its natural sweetness.
2. **Cook the Sausage Filling:** While the squash is roasting, cook the Italian sausage in a large skillet over medium heat, breaking it up with a spoon. Cook until the sausage is browned and cooked through. Drain off any excess grease. The sausage adds a savory and hearty element to the filling.
3. **Sauté Aromatics and Apples:** Add the chopped onion and garlic to the skillet with the sausage and cook until softened (about 5-7 minutes). Add the diced apples and cook for another 3-5 minutes, until slightly softened. The apples add a sweet and tart flavor to the filling, complementing the sausage.
4. **Combine Filling Ingredients:** Stir in the cooked rice or quinoa, dried cranberries, pecans or walnuts, and dried sage. Season with salt and pepper to taste. Mix well to combine all the ingredients. The rice or quinoa adds bulk to the filling, while the cranberries and nuts add texture and flavor.
5. **Stuff the Squash:** Once the squash is tender, remove it from the oven and let it cool slightly. Fill each squash half with the sausage and apple mixture. Mound the filling slightly on top of each half. Overfilling the squash can cause the filling to spill out during baking.
6. **Bake Again:** Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and the top is lightly browned. Baking the stuffed squash allows the flavors to meld together and the filling to become slightly crispy on top.
7. **Serve:** Serve the stuffed acorn squash warm. Garnish with fresh sage or a sprinkle of chopped nuts, if desired. This dish is a complete and satisfying meal that’s perfect for a fall dinner.
**Aldi Find Spotlight:** Look for Aldi’s selection of acorn squash and Italian sausage during the fall season. They often have different varieties of apples perfect for this recipe.
## Tips for Shopping Aldi Finds
* **Shop Early:** Aldi Finds are often available in limited quantities, so shop early in the week (Wednesday or Sunday) for the best selection.
* **Check the Aldi Ad:** The Aldi weekly ad previews upcoming Aldi Finds, allowing you to plan your shopping list in advance.
* **Be Flexible:** Aldi Finds change frequently, so be open to trying new products and adapting recipes based on what’s available.
* **Stock Up:** If you find an Aldi Find that you love, consider stocking up, as it may not be available on your next visit.
* **Check Expiration Dates:** While Aldi offers great prices, always check the expiration dates on perishable items to ensure freshness.
* **Read Reviews:** Before purchasing an unfamiliar Aldi Find, consider reading online reviews to get other shoppers’ opinions.
## Other Potential Aldi Finds for October Recipes
* **Spiced Apple Cider:** Perfect for warming up on a cool evening or adding to baked goods.
* **Canned Pumpkin Pie Filling:** A shortcut for making pumpkin pies, bars, or other desserts.
* **Caramel Apples:** A classic fall treat that Aldi often offers.
* **Harvest Blend Coffee:** A seasonal coffee blend with warm, inviting flavors.
* **Halloween Candy:** Stock up on your favorite sweets for trick-or-treaters.
* **Fall-Themed Cheeses:** Aldi often has unique cheeses infused with flavors like pumpkin spice or cinnamon.
* **Seasonal Pasta Sauces:** Look for sauces with ingredients like butternut squash or pumpkin.
By taking advantage of Aldi’s seasonal offerings, you can create delicious and affordable meals throughout October. Remember to check the Aldi Finds aisle regularly for new and exciting products, and don’t be afraid to get creative in the kitchen!