Sausage Cauliflower Stuffed Pumpkin

We're smack dab in the middle of pumpkin season. Think beyond pie and pumpkin loaf and you'll find lots of ways to use this fiber and vitamin rich squash. Like stuffing it for an easy cosy seasonal meal. 

Ingredients:

1 medium pumpkin, about 3 lbs

olive oil

Stuffing:

1 tbsp olive oil

12 oz hot Italian sausage, remove casings

4 1/2 cups cauliflower florets

1 1/2 cups shredded jalapeño cheddar 

Pierce the skin of the pumpkin several times with a knife and microwave on high for 5-10 minutes. Then cut the pumpkin in half and clean out the seeds and strings using a grapefruit spoon and scissors or even an ice cream scoop works well. Brush the inside and cut edge with olive oil and sit cut side down on a parchment lined baking sheet. Bake at 400°F for 30 minutes. You'll know it's done when you can easily pierce it with a knife. While the pumpkin bakes prepare the stuffing. In a saucepan blanch the cauliflower florets for 4-5 minutes then drain. Heat olive oil in a skillet and cook the sausage meat, breaking it up as it cooks, for about 5 minutes. Remove any excess grease from the pan then add the cauliflower. Spoon the meat and cauliflower into the pumpkin halves and top with shredded cheese. Bake at 400°F for 10-15 minutes. Each half pumpkin serves 2 people with a side of potatoes or salad. Serves 4

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Onion Beef Fried Rice

Ground beef, frozen mixed veggies and leftover cooked rice (the trick to keeping it fluffy not sticky), and you've got supper! Optional scotch bonnet pepper gives it a kick or serve with sriracha sauce. You can also add scrambled egg to up the protein.

Ingredients:

3 cups cooked, cooled brown rice (day old and any rice works!)

1 tbsp vegetable oil 

1 lb ground beef

1 medium onion, chopped

1 1/2 tbsps minced garlic

1 tbsp finely diced scotch bonnet pepper (optional)

1 cup mixed frozen vegetables 

1/3 cup diced bell pepper

1/4 cup water

2 tbsps soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

salt and pepper to taste

Heat 1 tbsp vegetable oil in a deep skillet to medium high heat. Season the beef with salt and pepper and brown in the pan, cooking until no pink remains. Remove to a plate. In the same pan, fry the onion 4-5 minutes then add the garlic and scotch bonnet 30 seconds to 1 minute. Add the vegetables on medium low heat and de-glaze the pan with 1/4 cup water. Stir together for 5 minutes then add the rice to the pan along with the beef. Mix the soy sauce, oyster sauce and sesame oil together and mix in to coat. Adjust salt and pepper if needed. Heat through for about 5 minutes then serve. Makes 4 servings. 

 Adapted from: recipesfiber.com

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Garlic Butter Shrimp and Noodles

Need a super quick comfort food meal that comes together in about 20 minutes? This is it! Not fancy, just satisfying.

Ingredients:

8 oz egg noodles

12 oz shrimp

4 tsps minced garlic

1/2 cup Parmesan

4 tbsps butter

2 tbsps vegetable oil

zest and juice of 1/2 a lemon

salt and pepper to taste

parsley 

Cook the egg noodles as directed on package to al dente. Drain and set aside. In a large skillet heat the butter and oil to medium. Add the shrimp and cook 4-6 minutes until no pink remains, then add the garlic for 30 seconds. Add the lemon zest, juice, salt and pepper. Drop the egg noodles into the skillet and toss to coat. Stir in the parmesan cheese and serve with a sprinkle of parsley. Serves 3

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Pork and Tomato Stew

Aromatic melt-in-your-mouth pork served with rice or potatoes is the meal you need for the cold nights ahead.

12 oz pork loin, cut in 1 1/2 - 2" chunks

salt and pepper to taste

1/4 cup diced onion

1/2 cup diced red pepper

2 tsps minced garlic

1 1/2 cups thick sliced mushrooms

4 tbsps olive oil, divided

a splash of red wine vinegar

1 cup canned diced tomatoes

2 bay leaves

1/2 tsp smoked paprika

1/2 tsp dry thyme

1/2 tsp dry oregano

2 cups beef or chicken broth

1 tsp cornstarch

1 tsp cold water

Heat 2 tbsps olive oil in a large skillet. Salt and pepper the pork then sear a few minutes. Remove from heat. Add 2 tbsps olive oil to the same pan and heat to low. Sauté the onion, garlic, red pepper and mushrooms 2-3 minutes. Return the pork to the pan and raise the temperature to medium heat. Make a space in the middle, add the red wine vinegar and de-glaze the pan. Stir all together and add the canned tomatoes, seasonings and broth. Cover and simmer on medium heat for 1 hour. Mix the cornstarch and water together and stir into the stew. Heat 1-2 minutes to slightly thicken. Serves 2

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Candy Corn Cookie Squares

The nostalgic fall favourite candy in sweet cookie bar form. Perfect for Halloween or Thanksgiving! 

Ingredients:

1/2 cup butter, at room temperature

1 cup sugar

1 egg

2 tsps vanilla

2 cups flour

1 tsp baking powder

1/2 tsp salt

yellow and orange food colouring gel

 

Frosting:

1/2 cup butter, at room temperature

1/2 tsp vanilla

3 tbsps milk

1/2 tsp salt

2 1/2 cups icing sugar

1/2 cup candy corn

sprinkles 

First line an 8 X 8" baking pan with parchment paper and preheat the oven to 350°F. In a large bowl blend the butter and sugar together until light yellow. Add the egg and vanilla. In another bowl mix the flour, baking powder and salt together. Add the dry ingredients to the wet in 2 or 3 additions until combined. Divide the dough in half. Add 3-4 drops of yellow food colouring to one half and orange to the other, using gloved hands to knead the colour through. Press the yellow dough into the lined pan, then cover with a piece of parchment and smooth out the surface with a flat object like a measuring cup. Leave the parchment in place and put the orange dough on top. Press out evenly then carefully lift out and remove that piece of parchment. Lay the orange dough over the yellow, place the parchment on top again to smooth it out. Remove the parchment and bake the cookie at 350°F for 18-20 minutes. Cool completely in pan. Mix the frosting ingredients together then lift out of the pan and frost adding candy corn and sprinkles to decorate. Cut into 16 squares.

 Adapted from: tosimplyinspire.com

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Sheet Pan Cod and Tomatoes

Light and healthy tender cod, juicy tomatoes, briny capers with fresh and flavourful lemon and dill. Sheet pan fish dinners usually feature cherry tomatoes but I had a couple of overripe beefsteak tomatoes so I chopped them up and it worked perfectly!

Ingredients:

1 medium onion, sliced

4 garlic cloves, sliced

2 large tomatoes, cut in chunks

1 tbsp capers, drained

4 tbsps olive oil, divided

salt and pepper to taste

juice of 1/2 a lemon

400 g (6 small fillets) cod

1-2 tbsps fresh dill

zest of 1/2 a lemon

Mix the onion, garlic, tomatoes, capers, juice of 1/2 a lemon, salt, pepper and 2 tbsps of olive oil together in a 13 X 9" baking dish. Roast at 425°F for 20 minutes, then stir. Nestle the fish into the pan and brush with 2 tbsps olive oil, salt and pepper. Return to the oven for 10-12 minutes or until fish flakes easily with a fork. Remove from oven and add fresh chopped dill and lemon zest. Serves 2-3 

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Big Batch Red Potato Salad

My go-to classic potato salad for a crowd, with corn for crunch and Dijon mustard so it's perfectly zesty and creamy! 

Ingredients:

9 - 10 lbs red potatoes

salt to taste 

3 cups kernel corn

3 - 3 1/2 cups red onions, diced

3 cups Miracle Whip salad dressing

3/4 cup white vinegar 

4-5 tbsps Dijon mustard

3 tsps celery seed 

3 tbsps chopped fresh dill 

First wash and brush the potatoes clean. Then cut in even chunks about 1 - 1 1/2" in size. You will dice them later. Place the potato pieces in pots (I used 3) in cold salted water and bring to a boil, then reduce heat and simmer for about 15 minutes until tender but not mushy. Drain and add cold water let sit a few minutes then drain again and place in the fridge to cool. Meanwhile mix everything else together and reserve about 1 cup of the mixture. Once the potatoes are cool, dice to bite-size and fold in the dressing stirring to completely coat. Refrigerate until ready to use. Just before serving toss in the reserved dressing. Makes 35-40 servings.

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