Tag Archives: fall

pumpkin-seed-feature-image

The Best Pumpkin Seed Granola to Make When Pumpkin Carving

Roasted pumpkin seeds are a delicious way to turn your Jack O’Lantern innards into a tasty treat. But this crunchy and flavourful pumpkin seed granola takes your favourite season snack one step further. Crunchy nuts and seeds are mixed with cinnamon and maple syrup, then baked with oats and coconut make a sweet and simple granola you’ll want to eat by the handful. Finish off by stirring in dried cranberries and a little cayenne for subtle heat. Eat for breakfast or save for snacking as you wait for trick-or-treaters.

pumpkin-seed-granola-in-jar

Pumpkin Seed Granola Recipe

Prep Time: 5 minutes
Total Time: 1hr 5 minutes (includes 20 minutes cooling)
Makes: 4-1/2 cups

Ingredients:
1/4 cup maple syrup
3 Tbsp canola oil
2 Tbsp packed brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper
1-1/2 cups rolled oats
1 cup raw pumpkin seeds (cleaned and dried if removed from carving pumpkin)
1/2 cup shaved coconut
1/2 cup chopped pecans
1/2 cup sunflower seeds
1/2 cup dried cranberries

pumpkin-seed-granola-recipe

Directions:
1. Heat oven to 300°F. Line a rimmed baking sheet with parchment.
2. In a medium bowl, whisk together maple syrup, oil, brown sugar, cinnamon, salt and cayenne.
3. In a large bowl, combine oats, pumpkin seeds, coconut, pecans and sunflower seeds. Pour oil mixture over and stir to combine.
4. Spoon mixture onto prepared sheet and bake until golden, stirring halfway about 35 to 40 minutes.
5. Cool completely and stir in cranberries.

pumpkin-granola-yogurt

Looking for more roast pumpkin seed recipes? Try these Tasty Ways to Use Pumpkin Seeds.

This Slow Cooker Butternut Squash is Beyond Easy

Butternut squash is by far the most popular of the squash family, that’s probably because it’s fairly user-friendly, versatile and the perfect balance of sweetness and earthiness. This delicious carby vegetable is also packed with a spectrum of vitamins and minerals that all work to protect your body, especially in the colder months as cold and flu season move in.

Although butternut squash is becoming more commonplace, many people get overwhelmed or confused about how to prep it, use it or cook it. Do you peel it? How do you cut it safely so it doesn’t roll around or worse, so you don’t injure yourself? Should you keep the seeds? Here we give the easiest way to cook butternut squash – in your slow cooker!  Literally, your only job is to buy one, no need for a peeler or a knife. This slow cooker method, which can easily be done in an electric pressure cooker (like an Instant Pot), comes out perfectly tender and sweet, just the way it should be.

squash-slow-cooker-in-bowl

How to Cook Butternut Squash in Your Slow Cooker (or Instant Pot)

Prep Time: 1 minute
Cook Time: Slow cooker: 8 hours,  Pressure cooker: 35 minutes
Servings: 2-3

Ingredients:
1 butternut squash, choose a size that will fit into your slow cooker or Instant Pot
2 Tbsp maple syrup
2 tsp cinnamon

squash-in-slow-cooker

Directions:

Slow Cooker:
1. Place your squash in the slow cooker. Do your best to find one that fits right inside without needing to slice it.
2. Put the lid on, cook it on high for 4 hours or low for 8 hours.

Instant Pot:
1. Pour 1 cup of water into the Instant Pot. Place the steam rack on the bottom and then put the butternut squash on top. Again, choose one that fits into the pot without needing to cut it. If you find one too large, slice it in half widthwise so you have two round circles and scoop out the seeds.
2. Lock the lid, turn the pressure release valve to sealed and cook on high pressure for 25 minutes. Turn the valve open to release steam for 10 minutes.

squash-slow-cooker-scoop

Assembly:
1. Allow the squash to cool slightly, then gently scoop out the seeds with a spoon. The squash will be so tender so this will be an easy job.
2. Cut the squash into large cubes and drizzle with maple syrup and cinnamon.
3. Now that you have a beautifully steamed squash you can also do whatever you want with it, make a mash, blend it with coconut milk into a soup, make it into a hummus, place cubes of it on top of a salad or eat it as is.

Looking for ideas? Try the Brilliant Ways to Eat Butternut Squash.

Apple-Brie Pumpkin Soup Season is Here

Now that soup season is upon us, we’re looking to jazz up our old fall favourites, like classic, creamy pumpkin soup. In this mouthwatering version, we’ve added Gala apples to give the soup just a hint of sweetness, then we gave it the full French onion treatment, with a beautiful topping of crispy baguette and melty Brie. This stick-to-your-ribs soup is just what you need to feel like you’re living your best fall life.

pumpkin-apple-soup-with-baked-brie

Photo by Lindsay Guscott
Lindsay Guscott

Baked Brie Pumpkin and Apple Soup Recipe

Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:
3 Tbsp. butter
1 small onion, sliced, about 1 1/2 cups
3 cloves garlic, smashed
1 small pie pumpkin, peeled, seeded and cut into 1-in pieces, about 6 cups
2 Gala apples, peeled and cut into 1/2 pieces, about 3 cups
1 sprig rosemary, plus more for optional garnish
1 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cayenne
1/2 cup dry hard apple cider
900 ml vegetable stock
1/2 cup whipping cream
8 slices baguette
150g double cream Brie, rind removed and thinly sliced

sugar-pumpkins

Photo by Allison Day
Photo by Allison Day

Directions:
1. Melt butter in a large pot over medium heat. Add onion and garlic. Cook until softened, 5 to 7 min.
2. Increase heat to medium-high, then stir in pumpkin and apples. Season with salt. Sauté until vegetables are lightly golden-brown, 5 to 7 min.
3. Add spices and cook until fragrant, 1 min.
4. Pour in cider. Using a wooden spoon, scrape up any brown bits from bottom of pan. Allow cider to evaporate, 1 to 2 min.
5. Add stock and rosemary sprig. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 15 min. Remove and discard rosemary.
6. Working in small batches, purée soup in a blender. Return to pot. Stir in cream and cook until heated through, 1 to 2 min.
7. Ladle into oven-safe bowls, then top each with 2 slices of baguette and 2 slices of cheese. Broil on high until cheese has melted and is just starting to brown, about 1 to 2 min.
8. Sprinkle with finely chopped rosemary, if desired, and serve immediately.

pumpkin-apple-soup-with-brie-crouton

Photo by Lindsay Guscott
Photo by Lindsay Guscott

Tip: If you don’t own oven-proof bowls, assemble your Brie toasts on a foil-lined baking sheet instead. Once broiled, simply transfer the toasts to your bowl.

Looking for more fall recipes? Try our Brilliant Ways to Use Butternut Squash.

pumpkin-spice-cookie-cups-with-caramel

Caramel Pumpkin Spice Cookie Cups Are a Fall Must-Bake

Pumpkin spice season is short and sweet, which is why we’re excited to make the most of it. Filled with pumpkin spice — the irresistible combination of cinnamon, nutmeg, ginger and clove, these soft and chewy cookie-cupcake hybrids are a must-bake this fall. Perfect for entertaining, these two-bite cookie cups are filled with salted caramel and topped with a light, whipped cream cheese frosting. Serve with a piping hot latte and you’ve found pumpkin spice perfection.

pumpkin-spice-cookie-cups

Recipe: Pumpkin Spice Cookie Cups with Cream Cheese Frosting

Prep Time: 40 minutes

Chill Time: 30 minutes
Bake Time: 10 minutes
Makes: 24 cookie cups

Ingredients:
Cookie Cups
1/2 cup unsalted butter, melted
3/4 cup granulated sugar, divided
1/4 cup firmly packed light brown sugar
1/3 cup pure pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp cinnamon

Caramel
1 ¾ cups granulated sugar
1/4 cup water
2/3 cup heavy cream
1/2 tsp vanilla extract
1/2 tsp salt

Frosting
1/2 (250 g) package cream cheese, softened
1/4 cup unsalted butter, softened
1 ¾ cups icing sugar
2 tsp heavy cream
1/2 tsp vanilla extract
Garnish: ground cinnamon

pumpkin-spice-cups-with-cream-cheese-icing

Directions:

Cookie Cups
1. In a large bowl, whisk together butter, 1/2 cup granulated sugar and brown sugar until smooth. Whisk in pumpkin, egg yolk and vanilla extract until combined.
2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, cream of tartar and salt. Gradually stir into butter mixture until combined. Cover and refrigerate for 30 minutes, or until chilled.
3. Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick spray.
4. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Scoop dough one tablespoon at a time and roll into balls. Roll in sugar mixture and place in muffin cups. Gently press back of 1/2 teaspoon measure into centres of dough balls to flatten slightly.
5. Bake 10 minutes, or just until lightly golden brown. Press 1/2 teaspoon measure once again in the centre to maintain the hole. Let cool 10 minutes, transfer to wire rack and sprinkle with remaining cinnamon sugar. Cool completely.

Caramel
1. For the caramel, combine water and sugar in a small heavy-bottomed saucepan.
2. Bring to a boil over medium heat, without stirring, until the sugar turns a medium amber brown, about 5 to 7 minutes.
3. Remove from heat, carefully and gradually stir in cream. Stir in vanilla and salt. Let cool completely.

Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the heavy cream and vanilla until combined. Beat in the remaining icing sugar until light and fluffy.
2. To assemble, fill frosting into a piping bag fitted with a star tip. Fill another piping bag with cooled caramel (slightly heating if too thick). Fill cookie cups with caramel and pipe with frosting. Drizzle with additional caramel and sprinkle with cinnamon. Best served the same day.

Need your pumpkin spice fix? Try these tasty recipes.

An Easy, No-Bake Pumpkin Trifle That’s Right at Home on Your Thanksgiving Table

This lovely layered dessert is complete with all of the spice and flavours of pumpkin pie, minus the hard work of rolling, crimping and baking. Layers of rum-soaked ladyfingers, spice-infused pumpkin, sweetened whipped cream, crunchy toasted walnuts and white chocolate come together for delicious flavours and perfect textures. Simple to toss together for the everyday but special-occasion-worthy, this showstopper pumpkin dessert is a spectacular recipe to make for Thanksgiving.

This dessert doesn’t stop at the end of pumpkin season. It can easily be made into a springtime treat by folding ½ cup lemon curd into the whipped cream in place of 1½ cups pumpkin puree; and omitting the cinnamon, ginger, nutmeg, and allspice. Add 1 cup raspberries or blueberries (or a mix) to each layer instead of 1½ walnuts, and you’ve got an entirely new dessert!

Pumpkin Trifle

Pumpkin Pie Trifle Recipe

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12 to 16

Ingredients:
1 L 35% heavy whipping cream
⅔ cup icing sugar
2 tsp vanilla extract
1½ cups pure pumpkin puree (not pumpkin pie filling)
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp allspice
2 (150 g) pkgs ladyfinger cookies
3 Tbsp rum
1½ cups chopped toasted walnuts
1½ cups shaved or grated white chocolate

Directions:
1. In a large bowl with a hand mixer, beat cream until it holds soft peaks. Slowly add icing sugar and continue to beat until stiff peaks form. Using a rubber spatula, fold in vanilla. Transfer 3 cups of whipped cream mixture into a separate large bowl and fold in pumpkin puree, cinnamon, ginger, nutmeg and allspice. Reserve pumpkin cream mixture and plain whipped cream mixture.

Trifle prebuild

2. In a 9-inch trifle dish, arrange one-third of the ladyfingers on the bottom of dish and brush with 1 tbsp of rum. Layer with about a third of the reserved pumpkin cream mixture, ½ cup (one-third) of the walnuts, one-third of the plain whipped cream mixture and ½ cup (one-third) of the white chocolate shavings. Repeat this process twice, finishing with chocolate shavings. Cover with plastic wrap and chill for at least one 1 hour before serving.

Love to layer? There are more seasonal trifle recipes right this way.

classic-brisket-sliced-with-sauce

An Easy, Tender Brisket Recipe That is Sure to Impress

Brisket is a staple dish for many Jewish celebrations, with recipes that can differ from family to family. While some families prefer a sweet sauce, others love savoury. Some use brine; some don’t bother. Some prefer to sear their meat before braising, while others put their brisket straight into the oven. No matter your family’s preference, the most important part of brisket is that it is cooked low and slow, which is the key to juicy, melt in your mouth meaty goodness.

My recipe is a crowd-pleaser, being a little sweet and a little savoury. It can be made with ingredients you likely already have in your pantry, but that doesn’t mean you can rush this no-fuss recipe. The key to great flavour is giving the brisket the time to marinate and then to cook. It takes about 20 hours from start to finish, so make sure you plan ahead when embarking on this Jewish classic.

brisket-cut

How to Make a Classic Brisket

Ingredients:
1/2 cup soy sauce
1 cup ketchup
1 cup water
1 cup apricot preserves
4-5 lb brisket
3 onions, quartered

classic-brisket-recipe

Directions:
1. Mix the soy sauce, ketchup, water, apricot preserves in a bowl. Pour into a roaster or casserole dish large enough to fit the brisket. Place brisket in roaster or dish and coat with marinade. Place onions in the dish. Cover with plastic wrap and refrigerate overnight.
2. Remove brisket from the refrigerator. Preheat oven to 325F. Place in oven covered with lid or aluminium foil. Cook for 3 hours then remove foil. Continue to cook uncovered for 30 minutes.
3. Remove from oven and let cool on the counter. Once cool, place in refrigerator until completely chilled, about 1 hour. This will help slice the brisket. Skim the fat off the surface of the sauce and discard. Slice the brisket into thin slices and place back into the dish with sauce.
4. When ready to serve, preheat your oven to 350F. Place brisket with sauce back in the oven and cook uncovered until heated through about 30 minutes. Spoon sauce over slices every 10 minutes.

How to Make Vegan Apple Spice Cake with Maple Buttercream

Fill your home with the warm, delicious smell of cinnamon by making this heavenly double-layered vegan apple spice cake!

It’s easy to make and combines fresh apple, cinnamon, all-spice, ginger, molasses, and brown sugar with a fluffy and sweet maple buttercream frosting. You’ll feel quite proud of yourself after making this and your sweet reward is eating it!

Easy Vegan Apple Spice Cake Recipe

Prep Time: 20 minutes
Bake Time: 20 minutes
Serves: 8-10 servings

Ingredients:
Apple Spice Cake:
1 ¼ cup soy milk, room temperature
2 tsp apple cider vinegar
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp all-spice
½ tsp ginger
½ tsp sea salt
1 cup shredded apple
1/3 cup coconut oil (soft at room temperature)
1 cup packed brown sugar
½ Tbsp unsulphured blackstrap molasses
2 tsp vanilla extract
¾ cup pecans, roughly chopped

Maple Buttercream Frosting:
3 cups powdered sugar
8 Tbsp vegan butter or margarine, room temperature
6 tablespoons maple syrup

  1. Pre-heat oven to 350°
  2. In a small mixing bowl whisk together the soy milk and apple cider vinegar and set aside.
  3. In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, all-spice, ginger, and sea salt.
  4. In a third bowl beat together coconut oil and brown sugar with a hand mixer until fluffy. Then beat in molasses, vanilla extract, and soymilk and vinegar mixture until smooth.
  5. Add the liquid ingredients and shredded apple to the dry ingredients. Fold the batter until it’s just combined, ensuring not to over mix it.
  6. Lightly oil 2 x 7 ¼” cake pans with a little bit of coconut oil. You can also bake one at a time if you only have 1 pan.
  7. Divide the batter evenly between the cake pans. Spread out the batter so it’s even and to the edge of the pan.
  8. Bake for 18-20 minutes on the centre rack. The cake is done when a toothpick comes out of the centre of the cake clean.
  9. Transfer cakes out of the pans onto wire racks and allow to cool completely before frosting.
  10. To make the frosting beat together vegan butter, powdered sugar, and maple syrup until fluffy and smooth.
  11. Place one cake bottom side down on your serving plate and spread frosting evenly with a spatula across the entire top of the cake. Place the other cake, bottom side down, on top of the frosting. Use remaining frosting to cover the entire cake.
  12. Using the palm of your hands gently press small handfuls of roughly chopped pecans along the entire side of the cake until well coated.

Looking for more sweet seasonal desserts? Try our Best Apple Recipes.

squash-risotto-in-pot

No-Stir Baked Risotto with Chicken, Mushrooms & Squash Was Made For Weeknights

There’s nothing I love more than a home-cooked meal at the end of the workday. But spending a lot of time in the kitchen isn’t exactly what you’re looking for after a long day. What to do then? Comfort food for cold weather without all the fuss. Can it be done? I say, yes! Risotto, for example, is one of my favourite comfort foods, but many people are put off the idea of making this for a weeknight meal, placing it firmly in the category of Too Time-Consuming.  All that stirring and the need to stand by the stove the entire time it cooks is off-putting. The good news is that this recipe, while not the risotto of a purist, will change your mind.

Risotto on a weeknight is made doable when it’s oven-baked. There are a few minutes’ prep at the start (even easier if you have pre-chopped squash on hand), but the bulk of the work is done in the oven, leaving you around 30 minutes to prepare a salad, or just relax before dinner is on the table. I’ve chosen chicken and mushrooms to go with the classic fall flavour of squash, though this is a very flexible recipe and lends itself to many different interpretations. Once you’ve oven-baked one risotto, you’ll be a convert.

Squash Risotto

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Serves: 6 

Ingredients
Roasted Squash
1/2 butternut or red kuri squash, peeled and seeded, cut into 1-inch pieces
1 Tbsp extra-virgin olive oil
1 tsp dried thyme or Herbes de Provence
1/8 tsp flaky sea salt
1/8 tsp ground black pepper

Baked Risotto
2 Tbsp extra-virgin olive oil
2 clove garlic, minced
500 g boneless skinless chicken breast, cubed
1-1/2cups white mushrooms, finely sliced
1-1/2 cups arborio rice
1/2 cup white wine
4 cups warm chicken stock, more as needed
4 sprigs fresh thyme, leaves only, stems discarded
Zest of 1/2 a lemon
3/4 cup grated fresh Parmesan
Fresh thyme leaves
Flaky sea salt and freshly ground black pepper, to season

Directions

DSCF4436

Roasted Squash:

1. Preheat the oven to 375ºF.
2. Line a large baking tray with parchment paper and spread the squash pieces over the tray evenly. Drizzle with the olive oil, sprinkle with thyme or Herbes de Provence, salt and pepper and toss to combine.
3. Bake for 15 minutes, or until your risotto is ready to go in the oven, whatever’s fastest, until squash is just starting to get tender. The squash will go back in the oven alongside the risotto and will finish cooking at the same time.

Baked Risotto:
1. Heat oil in a large ovenproof dish or Dutch oven over medium heat. Add garlic and cook for 3 to 4 minutes, until it’s just starting to get soft (remove from heat if garlic is browning).
2. Add chicken pieces and cook for 5 to 7 minutes until beginning to brown. Mix in rice and stir to combine until the rice is glossy and coated in oil.
3. Add wine and cook until evaporated, 2 to 3 minutes, then add stock and thyme. Stir well.
4. Bring mixture to the boil, then cover, remove from the heat and place in the oven. Bake risotto in same oven as tray of squash for 25 minutes.

Baked Risotto

Serving:
1. Remove risotto and tray of roasted squash from the oven. If the risotto is looking a little dry, add up to 1/2 cup of warm chicken stock (you may need less), stirring until it’s no longer dry. To the risotto, stir in the Parmesan and lemon zest, followed by half of the roasted squash, stirring carefully (so it doesn’t, well, get squashed!)
2. Serve the risotto immediately, topped with remaining roasted squash, salt, pepper and fresh thyme leaves.

Keep the effortless Italian theme going and serve up this arugula and radicchio salad on the side.

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pear kuchen recipe

Pear Kuchen Cake Will Make You Feel Warm and Cozy

As these days grow colder and darker, a slice of this lightly spiced pear cake will warm the spirit. It’s the perfect fall dessert for when you are craving something simple, warming and just sweet enough. Unlike layer cakes or those smothered in frosting, this streusel-topped kuchen is full of flavour without being overly indulgent. Since it’s neither too fussy or sweet, feel free to enjoy either with your morning coffee or afternoon tea. Or serve with lightly sweetened whipped cream or ice cream for a fancy dessert after your fall feast.

Pear Kuchen

Prep time: 20 to 30 minutes
Bake time: 50 to 60 minutes
Total time: 70 to 90 minutes
Serves: 8 to 12

Ingredients:
Streusel Topping:
1/4 cup all-purpose flour
2 Tbsp oats
2 Tbsp brown sugar
1/2 tsp cinnamon
Pinch salt
2 Tbsp cold unsalted butter, diced
2 to 3 Tbsp sliced almonds, divided

Pears:
3 to 4 ripe pears, peeled, cored, and sliced into 1/2-inch pieces
Juice from 1/2 lemon
2 tsp granulated sugar

Cake:
2 cups all-purpose flour
1/3 cup almond flour
2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup plus 1 Tbsp brown sugar
2 tsp vanilla extract
Zest of 1 medium lemon
2 large eggs
1 cup plain yogurt
Icing sugar, optional

Pear Kuchen

Directions:

1. Pre-heat oven to 350ºF.  Line a 9- or 10-inch spring pan with parchment and set aside.
2. Make the streusel topping. Combine the flour, oats, brown sugar, cinnamon, salt and 1 tablespoon of the almonds together. Rub the cold butter into the dry ingredients until the mixture starts to clump together.  The streusel should be crumbly – no need to make the pieces uniform.  Chill until ready to use.
3. Toss the sliced pears in the lemon juice and sugar. Set aside.
4. For the cake, whisk together the dry ingredients and set aside.  Using a hand or stand mixer, beat the butter and sugars together until light and fluffy, 3 to 5 minutes.  Add the vanilla and lemon zest.  With the mixer on medium, add the eggs, one at a time.  Stop the mixer and scrape down the side and bottom of the bowl.
5. Add in half of the dry ingredients and mix until just combined.  Add the yogurt and mix until smooth.  Add the remaining dry ingredients and mix until combined.  The batter will be quite thick.
6. Dump the batter into the prepared pan and smooth out with a small offset spatula or the back of a large spoon.  Leaving all the juices behind, arrange the pear slices on top of the cake batter.  Sprinkle the top with the streusel and remaining almonds.PearKuchen_06

7. Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean or with a few moist crumbs.  If the topping is browning too quickly, cover with foil.
8. Leave in the pan to cool for about 10 minutes before removing the springform collar.  Finish cooling on a wire rack before slicing.
9. Dust with icing sugar, if desired.

Pear Kuchen Cake

 

Looking for more warm fall treats? Try these Awesome Apple Recipes from Anna Olson.

Cornbread Chili Pot Pie

Two Comfort Foods, One Glorious Cornbread Chili Pot Pie

Chilly weather calls for chili, and chili calls for cornbread. But doesn’t chilly weather also call for pie? Like a pot pie? Well, how about combining these three classic comfort foods into one with a cornbread-topped chili pot pie? It makes the ultimate in cold-weather comfort food, even better. You could even make the chili on its own, enjoy it one night and make the pot pie the next night – cook once, eat twice! 

Cornbread Chili Pot Pie

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Serves: 6 to 8

Ingredients:
Chili
1/4 cup vegetable oil, divided
1 lb lean ground beef
1 lb stewing beef cubes
2 small onions, finely diced
4 cloves garlic, minced
2 medium  tomatoes, chopped
2 cups beef stock
4 Tbsp tomato paste
1 to 2 Tbsp chili powder, to taste
1 (540 mL) can red kidney beans, drained and rinsed
1/4 tsp salt
1/4 tsp ground black pepper

Cornbread Topping
1 cup all-purpose flour
1 cup yellow cornmeal
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup milk
2 large eggs
2 Tbsp unsalted butter, melted
1/2 cup corn kernels, drained if canned

Note: Chili Powder is a mix of chili pepper and other spices like garlic, cumin and oregano, not pure chili pepper

Directions:
Chili:
1. In a large pot or large Dutch oven, heat 2 Tbsp of the oil over medium heat. Cook the ground beef completely and drain on a paper towel-lined plate, about 10 minutes. Next, cook the stewing beef until just browned and drain on another paper towel-lined plate, about 5 minutes.
2. Heat remaining 2 Tbsp of oil in same pot (no need to clean) over medium heat, and cook onions until translucent, about 8 minutes. Add garlic and sauté for 2 to 3 minutes, until fragrant.
3. Add drained ground beef and stewing beef back to pot and stir to combine with onion mixture. Cook on medium-high heat until the beef is evenly browned, about 5 minutes.
4. Add tomatoes, stock and tomato paste and combine well, followed by chili powder. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Add the beans and continue to simmer, uncovered for 15 to 20 minutes longer. Season with salt and pepper.
5. Preheat the oven to 375˚F. Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping.

Cornbread Chili Pot Pie

Cornbread Topping:
1. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
2. In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.
3. Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.
4. Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.
5. Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.

Cornbread Chili Pot Pie

We’ve also got the vegetarians covered with our top 10 hearty meat-free chili recipes.

Pumpkin swirl brownies

Pumpkin Pie Swirl Brownies Are The Best Of Both Worlds

If you love brownies and pumpkin pie (and who doesn’t?), this recipe is one to try. It’s two classic desserts, fudgy brownies and spiced pumpkin pie, combined into one decadent treat. Such simple luxuries blended together make for a surprising combo that’s hard to beat, especially when it’s pumpkin spice time. Add to that a gorgeous swirled finish, and you won’t believe that something so pretty could be so easy!

pumpkin brownies

Prep Time: 15 minutes
Bake Time: 50 minutes
Cool Time: 3 hours
Total Time: 4 hours 5 minutes
Makes: 24 brownies

Ingredients:
2-1/2 cups granulated white sugar
1-1/4 cup unsalted butter, melted and cooled slightly, more for pan
5 large eggs
1 Tbsp vanilla extract
1-1/4 cup all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2/3 cup unsweetened cocoa powder, sifted

Directions:
1. Preheat oven to 350ºF. Spray a 13×9-inch baking pan with cooking spray or grease with a little extra butter and line with parchment paper.
2. In a large bowl, mix to combine sugar, butter, eggs and vanilla. Stir in flour, salt and baking powder. Transfer 1-1/4 cups of the batter to a medium bowl and to this stir in pumpkin puree, cinnamon, ginger and nutmeg until fully combined. To remaining batter in the large bowl, mix in cocoa until fully combined; reserve 2/3 cup cocoa batter and place in a small bowl.

Brownie batters

3. Spread all but reserved 2/3 cup cocoa batter into the prepared pan. Next, spread the entire amount of pumpkin batter evenly onto the cocoa batter. Overtop of batters, dot with reserved 2/3 cup chocolate batter. Use the tip of a paring knife or skewer to drag and swirl cocoa batter dots into the pumpkin and cocoa batter bases below, creating a marbled look.

Brownies unbaked swirl

4. Bake for 45 to 50 minutes, until a toothpick inserted comes out clean. Cool completely in pan before cutting into 24 squares. Serve. Freeze brownies for up to 2 months, or refrigerate for up to 1 week. To up the decadence upon serving, top a scoop of vanilla ice cream with cubes of the chilled pumpkin swirl brownies.

Brownie baked uncut

If you can’t get enough of these chocolate-meets-pumpkin pie Franken-treats, you’ll love our chocolate pumpkin Nanaimo bars, too.

Behold The Chocolate Pumpkin Piecaken!

Tender, luscious layer cake with silky buttercream, or spiced pumpkin pie with a flaky crust? Both are equally delicious in my book. Luckily, you don’t have to choose just one. That’s right — this cake actually has an entire pumpkin pie baked right inside! Consider it the “Turducken” of desserts. Yet another thing to be thankful for this holiday season.

Chocolate Pumpkin Piecaken

When you just can’t choose between serving a pie or cake, satisfy your cravings for both with a piecaken! Whip up your favorite cake batter and throw in a pre-baked pie, and you’ll feel like a confectionery wizard in no time. In this recipe, we’ve taken a traditional pumpkin pie and baked it within a classic chocolate cake. The cake is then iced with lightly spiced buttercream, drizzled with chocolate glaze, and decorated with dollops of frosting and chopped nuts for extra flair. The buttercream is meringue-based, meaning it’s silky smooth and not overly sweet like other frostings can be — perfect for pairing with pie! We love the striking contrast in this combo between the pumpkin, chocolate and vanilla layers, but feel free to swap in any of your favourite cake recipes and pies.

Chocolate Pumpkin Piecaken

Chocolate Cake
Prep Time: 20 minutes
Bake Time: 60 to 70 minutes
Total Time: 3 1/2 to 4 1/2 hours, including cooling
Serves: 10 to 12

Ingredients:

1 pre-made pumpkin pie (7 to 8 inches in diametre)
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/3 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup sour cream
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup hot coffee

Directions:
1. Pre-heat oven to 350°F. Grease and flour a 9-inch spring form cake pan. Set aside.
2. In a large mixing bowl, sift together all of the dry ingredients, including the sugar.
3. In a separate bowl, whisk together the eggs, sour cream, oil, and vanilla. Stir the wet ingredients into the dry and mix until combined. While stirring, slowly stream in the hot coffee and mix until smooth.
4. Pour about 1/3 of the cake batter into the prepared pan. Place the baked pie on top.
5. Gently spread the remaining cake batter on top and around the pie.
6. Place the cake in the pre-heated oven and bake until done, 60 to 70 minutes. Cool the cake on a wire rack for about 45 minutes before releasing it from the spring form pan. Continue to completely cool before cutting or frosting, 2 to 3 hours total. After the first 45 minutes, you may speed things up by placing the cake in the refrigerator loosely covered in plastic wrap.

Piecaken slice

Vanilla Buttercream
Total time: 25 to 30 minutes

Ingredients:
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter
2 tsp vanilla extract
1/4 tsp cinnamon

Directions:
1. In the bowl of an electric mixer, add the egg whites and sugar. Whisk briefly by hand until combined.
2. Fill a saucepan with a few inches of water and bring to a simmer over medium heat. Place the mixer bowl on top of the saucepan to create a double-boiler. Stirring intermittently, heat the egg mixture until it reaches 150°F to 160°F on a candy thermometer.
3. Once hot, carefully return the mixer bowl to the stand mixer. Fitted with the whisk attachment, whip the egg white mixture on high until stiff peaks, about 8 minutes. When done, the outside of the mixer bowl should return to room temperature.
4. Stop the mixer and swap the paddle for the whisk. With the mixer on low, add in the vanilla, cinnamon, and butter, a couple tablespoons at a time. Once all of the butter has been added, turn the mixer up to medium-high and mix until smooth.
5. If the mixture looks curdled, just keep mixing until it is smooth (this could take up to about 5 minutes). If it appears soupy, place the mixer bowl in the fridge for 10 to 15 minutes, then mix until smooth.

Piecaken Chocolate Glaze

Chocolate Glaze
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients:
2 oz semi-sweet chocolate, chopped
1/4 cup heavy cream
2 Tbsp light corn syrup
Pinch salt

Directions:
1. Place the chocolate, cream, and corn syrup in a small saucepan. Heat over medium-high heat until the mixture begins to steam and the chocolate starts to melt. Remove from the heat. Add the salt and stir until smooth.
2. Let the glaze cool to room temperature, about 10 minutes, before dripping over the cake.

Chocolate Pumpkin Piecaken

Assembly:
1. Once the cake has completely cooled, trim the top as needed. Frost the cake with the vanilla buttercream.
2. Chill in the refrigerator until set, about 15 to 20 minutes.
3. Once the buttercream has chilled, carefully drip the chocolate glaze around the top edges. Pour the remaining glaze into the centre of the cake and smooth out with an offset spatula. Decorate the top by piping any remaining buttercream and sprinkle with chopped nuts, if desired.

Looking for more delicious treats? Try our 15 Warm and Cozy Fall Desserts.

3 Sourdough Stuffing Recipes

Move Over Turkey, These 3 Stuffings Are Bound for Thanksgiving Stardom

Holiday meals just wouldn’t be the same without turkey’s best sidekick: stuffing. Soaked in gravy and flavoured with herbs and spices, it’s a holiday essential. Some home cooks follow recipes that have been passed down for generations, while others try their hand at new recipes every year, searching for a modern classic. Here, using one loaf of humble sourdough bread, we’ve created three different stuffing recipes to suit any menu. Try one or try them all, and add something a little different on your table this year.

Sourdough Toast Stuffing Base 
Preheat oven to 350ºF. Tear 1 (454 g) loaf sourdough into 1-inch pieces and divide between two baking sheets, spreading into a single layer. Toast bread in oven until golden and dry, about 15 minutes. Use in stuffing recipe of choice (below).

Date Walnut Stuffing

Date, Walnut and Cinnamon Stuffing
Preheat oven to 350ºF. In a large, deep skillet, melt 2 Tbsp unsalted butter over medium heat. Add 1 finely chopped onion and cook until translucent, about 8 minutes. Add in 1 recipe Sourdough Toast Stuffing Base (recipe above), 3/4 cup torn pitted dates and 1/2 cup chopped walnuts. Add 1-1/2 cups chicken stock, 1/2 tsp cinnamon, 1/2 tsp salt and 1/4 cup chopped parsley. Stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

Sausage Stuffing

Chestnut and Sausage Stuffing
Preheat oven to 350ºF. In a large, deep skillet, cook 400 g Italian sausage (casing removed), breaking up meat with a wooden spoon until cooked through, about 5 minutes. Add in 2 ribs diced celery, 1 finely chopped onion and cook until vegetables are softened, about 5 minutes. Stir in 1 recipe Sourdough Toast Stuffing Base (recipe above), 2 Tbsp finely chopped fresh sage and 1/2 cup of roasted chestnuts (homemade, canned or vacuum-packed). Add 1-1/2 cups chicken stock, stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

applecranstuffing

Apple Cranberry Stuffing
Preheat oven to 350ºF. In a large, deep skillet, heat 2 Tbsp unsalted butter over medium heat. Add 1 thinly sliced onion and cook until translucent, about 8 minutes. Add 1 large diced apple and cook for another minute. Stir in 1 recipe Sourdough Toast Stuffing Base (recipe above), 1/2 cup dried cranberries and 3 Tbsp finely chopped fresh rosemary. Add 1-1/2 cups chicken stock and 1/2 tsp salt, stir everything to combine, transfer to a large ovenproof baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove foil and bake until crisp on top and heated through, about 20 minutes. Serve.

Turkey and stuffing are best buds, so we’ve compiled our best holiday bird recipes to pair with these newfangled stuffing centrepieces.

Pumpkin Pie Bars

These Pumpkin Pie Bars Belong on Your Thanksgiving Menu

Pumpkin pie bars take your favourite fall slice and transform it into an easy, yet elegant, three-layer dessert These beautiful baked bars start with a buttery shortbread base, which is then topped with a creamy pumpkin pie filling before being covered with a generous nutty brown sugar crumble. Serve with ice cream, whipped cream or a homemade pumpkin spice latte, and slide into fall.

PumpkinPieBars-10

Prep Time: 15 minutes
Bake Time: 1 hour 5 minutes
Cool Time: 1 hour
Total Time: 2 hours 20 minutes
Makes: 15 to 18 bars

Ingredients:
Shortbread Base
1 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp vanilla extract
1/2 tsp kosher salt
2 cups all-purpose flour

PumpkinPieBars-1

Pumpkin Pie Filling
3⁄4 cup granulated sugar
1 (15 oz.) can pure pumpkin purée
1 (12 oz.) can evaporated milk
2 large eggs
2 tsp pumpkin pie spice

Pecan-Hazelnut Topping
1/2 cup pecans, chopped
1/4 cup hazelnuts, chopped
1⁄4 cup brown sugar

Directions:
Shortbread Base:
1. Preheat oven to 300°F. Line the bottom and sides of 9×13-inch baking pan with parchment paper, leaving overhang on all sides.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, vanilla and salt. Add flour and mix on low speed until everything is combined. Press the mixture evenly into prepared baking pan. Bake for 15 minutes, until dry to the touch. Reserve for second baking with filling.
3. Increase oven temperature to 350°F.

PumpkinPieBars-4

Pumpkin Pie Filling:
1. In a blender or food processor or large bowl, combine all filling ingredients and blend until smooth.

PumpkinPieBars-5

2. Evenly pour filling over the baked shortbread base and smooth top with a spatula.
3. Bake at 350ºF for 20 minutes. Reserve for third baking with nut topping.

Pecan Hazelnut Topping:
1. In a medium bowl, combine nuts and brown sugar. Mix well.

PumpkinPieBars-8

2. Sprinkle pecan hazelnut topping in an even layer over baked filling layer. Bake for a final time for 15 to 20 minutes, until pumpkin pie filling has set.

PumpkinPieBars-12

3. Remove from the oven and cool for at least 1 hour at room temperature. Lift the parchment out of the pan using overhang, and transfer onto a cutting board. Cut into 15 to 18 bars or squares. Serve.

PumpkinPieBars-17

Of course, pumpkin pie bars are begging for little whipped cream. Master the basic technique (or fix an over-whipped batch) with this tutorial.

Slow Cooker Chicken Coconut Curry

Slow Cooker Coconut Chicken Curry is the Easiest Healthy Comfort Food

Are you craving a warming, deeply delicious curry that is slow-cooked to perfection? This coconut chicken curry has the bold, creamy flavours we love in restaurant versions, but is a cinch to make at home, and far healthier. The method is as simple as adding ingredients to your slow cooker and setting the timer – you come home to a beautifully cooked meal that’s especially satisfying to eat as the weather gets chilly. Served on a bed of whole grain quinoa or rice and topped with refreshing cilantro, it’s healthy comfort food done right.

Slow cooker chicken curry 3

Prep Time: 10 minutes
Cook Time: 4 hours on high, 8 hours on low
Total Time: 4 hours 10 minutes on high, 8 hours 10 minutes on low
Servings: 4

Ingredients:
2 lbs skinless, boneless chicken thighs, cut into cubes
1 yellow onion, diced
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1 (15 oz) can diced tomatoes
1 cup full-fat canned coconut milk
2 Tbsp mild curry powder
1 tsp ground turmeric
½ tsp sea salt
1 heaping cup of baby spinach
Warm cooked quinoa, for serving
¼ cup fresh cilantro, roughly chopped

Curry ingredients

Directions:
1. Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.

Slow cooker chicken curry-1

2.  When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.

Slow cooker chicken curry-2

Spicy-hot curry is all about the cooling condiments. Smooth things out with this refreshing mint, yogurt and cucumber raita.

Looking for more slow cooker ideas? Try these tasty chicken slow cooker recipes.

Pomegranate Ginger Chicken

Pomegranate Ginger Chicken For a Sweet and Fruitful Rosh Hashanah

Sweet, tart and jewel-tone pomegranates are commonly enjoyed during Rosh Hashanah, the Jewish New Year celebrations, and there are many theories about what this majestic fruit symbolizes. One explains the fruit’s (supposed) 613 seeds represents the 613 good deeds in the Hebrew Bible. Another refers to pomegranates as a symbol of fertility, representing a happy new year of unlimited possibilities. Though my favourite reason to eat these ruby-red gems is because they’re a versatile fruit that adds sparkle to both savoury and sweet recipes, all season long.

chicken-pom

In this dinnertime treasure, we pair pomegranate molasses and pomegranate seeds with fresh ginger to make a seasonally-spiced chicken bake fit for holiday entertaining. As it bakes, a mouthwatering gravy forms at the bottom the dish, which you can serve with couscous or rice to soak it all up. This recipe is perfect for any occasion, simple enough for weeknight cooking and regal enough for elegant holiday entertaining.

Prep Time: 20 minutes
Marinade Time: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours
Serves: 4

Ingredients:
1/4 cup pomegranate molasses
3 Tbsp olive oil
1 Tbsp fresh minced ginger plus 1 (2-inch) piece thinly sliced
1 tsp cinnamon
2 cloves garlic, minced
1 tsp salt, more for serving
1 (3 lb) whole chicken broken into 8 pieces or 4 skin-on, bone-in chicken breasts, halved
1 Spanish onion, thinly sliced
1/2 cup pomegranate seeds
1/2 cup chopped parsley
1/8 tsp ground pepper
Warm cooked couscous or rice, for serving, optional

Directions:
1. In a large zip-top bag, mix pomegranate molasses, olive oil, 1 Tbsp minced ginger, cinnamon, garlic and salt. Place chicken and onions in bag and massage to coat with mixture. Refrigerate for at least 1 hour, up to 1 day in refrigerator.
2. Preheat oven to 400ºF. Place chicken and onions in a single layer in a large ovenproof baking dish. Discard remaining marinade. Place thinly sliced ginger in-between chicken pieces.
3. Bake until chicken is cooked through and onions are tender, 35 to 40 minutes. Remove from oven and garnish with fresh pomegranate seeds, parsley, additional salt and pepper. Serve with warm couscous or rice, if desired.

Add some sparkle to the rest of your plate with our best-ever holiday sides.

Apple Granola Bars

Apple Pie Granola Bars That Taste Just Like Fall

We’ve made apple pie healthier and snack-sized, but have still kept all the classic, cozy fall flavour you know and crave. These apple pie granola bars have all of the perks of the traditional slice, without any of the fuss of making pastry. Filled with dried apples, cinnamon, nuts and honey, they have serious comfort food appeal, but are wholesome enough for an on-the-go breakfast. If you’re feeling decadent, dip one side of these bars in melted butterscotch chips or serve a la mode.

AppleGranolaBars-8

Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Makes: 8 to 10 bars

AppleGranolaBars-1

Ingredients:
1⁄2 cup unsalted whole roasted almonds
1⁄2 cup unsalted roasted hazelnuts, chopped
1⁄2 cup unsalted roasted walnuts, chopped
1/3 cup rolled oats, toasted
1⁄4 cup honey
2 Tbsp almond butter
1⁄2 tsp vanilla extract
1⁄2 tsp cinnamon
1⁄2 tsp salt
1⁄2 cup dried apple rings, diced
1/3 cup butterscotch chips or salted caramel chips, melted (optional)

Directions:
1. Line an 8-inch baking pan with parchment paper, leaving overhang.
2. In a medium bowl, mix to combine almonds, hazelnuts, walnuts and oats. Set aside.

AppleGranolaBars-3

3. In a small saucepan, combine honey, almond butter, vanilla, cinnamon and salt. While continuously whisking over low heat, warm mixture until it starts to gently bubble. Remove from heat and pour mixture into nut mixture.

AppleGranolaBars-4

4. Using a spatula fold in diced dried apples and mix until everything is thoroughly combined. Transfer into lined pan and tightly pack the mixture with the back of the spatula. Make sure there are no gaps.
5. Refrigerate for at least 30 minutes to firm up.

AppleGranolaBars-5

6. Using parchment overhang, lift granola bar mixture from baking pan onto a cutting board. Cut the chilled granola bar mixture into 8 to 10 bars or squares. If desired, dip one side of the chilled bars into the melted butterscotch chips or salted caramel chips and place on parchment until set. Serve.

AppleGranolaBars-13

Enjoy more bountiful fall apple desserts with this mouthwatering list of perennial favourites.

Sheet-Pan Chicken Fajitas

No-Mess Sheet Pan Chicken Fajitas Will Change Your Dinner Game

Are you looking for a satisfying, flavourful dinner with barely any clean up? If so, sheet pan chicken fajitas is the recipe for you. Simply toss all ingredients on a baking sheet and pop in the oven for an easy, healthy and delicious meal. With very little prep and minimal clean-up required, you’ll surely be adding this dish to your family’s weeknight supper schedule.

Sheet-Pan-Chicken-Fajitas Recipe

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Serves: 2 to 4 

Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
1 yellow onion, cut into ½-inch pieces
1 red onion, cut into ½-inch pieces
1 red pepper, seeded and cut into ½-inch strips
1 yellow pepper, seeded and cut into ½-inch strips
¼ cup extra-virgin olive oil
2 tsp chili powder
2 tsp paprika
1½ tsp ground cumin
½ tsp granulated garlic powder
¼ tsp sea salt
1/8 tsp ground black pepper
4 to 6 tortillas
1 avocado, diced
⅓ cup fresh cilantro, roughly chopped
1 lime, cut into wedges

Directions:
1. Preheat the oven to 375ºF. On a large rimmed baking sheet, add chicken, onions, peppers, oil, chili powder, paprika, cumin, granulated garlice powder, salt and pepper. Toss well.

Sheet-Pan-Chicken-Fajitas Recipe

2. Bake for 25 minutes, or until chicken is cooked through and vegetables are tender. Stack tortillas and wrap securely in foil.
3. Remove cooked chicken and vegetable mixture from oven and make a clearing to add on tortilla package.

Sheet-Pan-Chicken-Fajitas Recipe

4. Set oven to broil. Return sheet pan with chicken and vegetable mixture and tortilla package to oven. Broil for about 2 minutes, until chicken and vegetables are slightly crisped and tortillas are warmed through.

Sheet-Pan-Chicken-Fajitas Recipe

5. Unwrap tortilla package. Build fajitas in tortillas with chicken and vegetable mixture, avocado, cilantro and a squeeze of lime. Serve.

Take your dinner chicken from ordinary to extraordinary tomorrow night, too, with these tasty recipes.

Spaghetti Squash Fritters

3 Delicious New Ways to Eat Spaghetti Squash

Spaghetti squash is known for being the healthy alternative to carb-heavy pasta, but it can take on more than its traditional garnish of tomato sauce and meatballs. Spaghetti squash also happens to be a rockstar ingredient that can be used in a variety of fresh, inventive ways. From a sweet slice to a salad topper to a snack-sized fritter, check out these three creative recipes that champion spaghetti squash as the hero, all without a meatball in sight.

Cooking Tip: Microwave, steam or bake spaghetti squash until tender before you start the following recipes.

 

Squash-Salad Topper

Middle Eastern Spaghetti Squash Salad or Sandwich Topper
Mix 1 cup cooked squash with 1/4 cup almond meal, 1 tsp ground cumin and a few pinches of salt. Use to top a salad or layer onto your favourite sandwich for a healthy, nutrient-packed vegetarian meal. Serve warm or chilled. Serves 1 to 2.

Squash-Fritters-1

Spaghetti Squash Fritters
Mix 1 cup cooked spaghetti squash with 1 large egg and 1/4 all-purpose flour. Stir in 2 Tbsp Parmesan cheese and 2 Tbsp chopped fresh parsley. In a non-stick skillet over medium, heat a knob of butter. Cook batter in batches, like pancakes, until browned on both sides, about 2 minutes per side. Serve warm with Greek yogurt and fresh lime. Serves 1 to 2.

Spaghetti Squash Quick Bread
Give zucchini bread a break and whip up this cozy, spiced loaf for a subtly sweet breakfast or teatime treat.

Prep Time: 20 minutes
Bake Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Makes: 1 loaf

Ingredients:
1/2 cup unsalted butter, softened, more for pan
1 cup brown sugar
1 tsp orange zest
2 large eggs
2 cups cooked spaghetti squash
1/2 cup plain yogurt
1 tsp baking soda
2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 cup whole or chopped pecans

Directions:
1. Preheat oven to 350ºF. Grease a standard loaf pan with a bit of butter.
2. In a large bowl, cream butter, sugar and orange zest together until light and fluffy. Add eggs and continue to beat until mixture is combined.
3. In a separate large bowl, mix together squash, yogurt and baking soda. Stir squash mixture into butter mixture.
4. In a medium bowl, mix to combine flour, cinnamon and salt. Stir flour mixture into butter and squash mixture until just until combined. Transfer batter to prepared loaf pan and evenly top with pecans. Bake for 55 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

From breakfast to dinner, discover a dozen more ways to use magical, healthy spaghetti squash in your favourite meals. 

The Best Vegan Chicken Noodle Soup

When the weather gets chilly and all you want to do is stay cozy inside, we know exactly what you’ll be craving: a steaming bowl of chicken noodle soup! Our favourite childhood meal, this faux chicken noodle soup is made entirely from plant-based ingredients and we promise you won’t notice the difference.

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 6-8

888_vegan-chicken-noodle-soup

Ingredients:
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
3 garlic cloves, minced
7 cups low sodium vegetable stock
170 g meatless chicken strips (approximately 2 cups)
200 g fettuccine noodles
1/4 cup fresh parsley, finely chopped
2 Tbsp sunflower oil
1/2 tsp dried basil
1/2 tsp fresh thyme
1/2 tsp sea salt
1/4 tsp dried sage
1/4tsp ground pepper

888_vegan-chicken-noodle-soup2

Directions:
1. Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.
2. In a large pot, heat sunflower oil over medium heat and then add meatless chicken strips and brown for 1 minute.
3. Add basil, thyme, sage, sea salt and ground pepper, and continue browning the strips for another 5 minutes.
4. Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.
5. At this point, add a bit of vegetable stock to lift up the brown bits off the bottom of the pot, stir in celery and carrots and sauté for 4-5 minutes.
6. Add minced garlic and sauté for 2 minutes.
7. Add all the vegetable stock and noodles (you can use any type of pasta, which may vary the cook time) and stir to combine.
8. Cover pot with lid, lower heat and simmer for 15 minutes, or until noodles are tender and cooked through.
9. In the last 2 minutes of cooking, add in parsley.
10. Serve immediately.