These caramelized potatoes will melt in your mouth with a crisp, sweet exterior that are velvety, tender inside. Pair them with just about anything from turkey, to pork, to a juicy steak! This recipe serves 2 people but can easily be doubled or tripled.
Ingredients:
1 large sweet potato (about 3/4 lb) sliced in 1" rounds, unpeeled
1 tbsp butter, melted
1 tbsp olive oil
salt and pepper to taste
1/2 cup beef broth
1 1/2 tsps honey
1 tsp sweet chili oil
2 garlic cloves, slivered
This type of burger can be made for a crowd, although this particular recipe is for 4 people. Instead of frying up a number of burgers, just cook up some well seasoned beef ahead of time and you're good to go!
Ingredients:
1 tsp garlic powder
1 tsp dry minced onion
salt and pepper to taste
1/4 cup diced onion
1 tbsp brown sugar
1 tsp Worcestershire sauce
4 slices processed cheddar cheese
pickle slices
2 tbsps butter, melted
salt to taste
1 tbsp brown sugar
1 1/2 tsps Worcestershire sauce
1 tbsp Dijon mustard
sesame seeds (optional)
Adapted from a Turano bread recipe
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Ingredients:
1 tbsp olive oil
1" ginger, minced
2 tsps minced garlic
1 leek, sliced thinly
1 tsp coriander
8 cups chicken broth
1 cup water
6 mushrooms, sliced
1/2 cup diced bell pepper
1 cup spinach, roughly chopped
2 tbsps soy sauce
1 tsp sesame oil
1/2 lb shrimp (about 18 31-40 size)
16 store bought frozen dumplings or perogies
In a soup pot on medium heat, add olive oil then ginger, garlic, leek and coriander and stir together 2 minutes. Add chicken broth and water and bring to a boil. Add mushrooms, bell pepper, spinach, soy sauce and sesame oil. Bring back to a boil and add the dumplings or perogies. Simmer until they float to the top, 6-8 minutes. Add the shrimp in the last 3 minutes and it's ready! Serves 3-4
Tons of flavour from garlicky herb Boursin cheese and juicy charred tomatoes. Easy weeknight dinner!
Ingredients:
250g (8 oz) penne pasta, or about 2 cups
150g garlic and fine herb Boursin cheese
2 cups fresh spinach, lightly packed
3 cups cherry tomatoes or large tomatoes cut in chunks
2 tbsps olive oil
fresh basil to serve
reserved pasta water
Easiest spooky sweet treat around! Just melt chocolate and add candy corn and sprinkles. I used half milk chocolate and half dark here, melted separately and swirled.
Makes 16 squares
Bread rolls in minutes! And pumped up with protein!
Ingredients:
300g (about 1 cup and 2 tbsps) Greek yogurt or cottage cheese
300g (about 2 1/4 cups) flour
1 1/2 tsps baking powder
pinch of salt (optional)
Earthy umaminess is how to describe this rustic vegetarian soup. Hearty and comforting on a chilly fall day.
Ingredients:
16 oz (454 g) cremini mushrooms
4 tsps olive oil
Soup:
2 tsps olive oil
1 cup diced onion
6 tsps minced garlic
1/2 cup diced celery
1 1/2 tsps dry sage
2 tsps Dijon mustard
1 tsp thyme
1 tsp coriander
1/2 tsp smoked paprika
1/2 tsp black pepper
15 oz canned cannellini beans (white kidney)
4 1/2 cups vegetable broth (or beef if not keeping vegetarian)
1/2 cup fresh chopped parsley
2 tbsps soy sauce
Preheat oven to 375°F. Brush the mushrooms clean then chop and toss with 4 tsps olive oil. Place on a baking sheet and roast for 18-20 minutes, tossing halfway through the time. When browned and tender remove from oven and set aside. Next warm 2 tsps of olive oil in a large skillet to medium heat. Sauté onions for 5-6 minutes then add the garlic, celery, sage, Dijon, thyme, coriander, smoked paprika and black pepper. Stir a couple of minutes then add the bay leaves, 1/2 the roasted mushrooms, beans and broth. Bring to a boil then reduce heat and simmer uncovered for 20 minutes. Remove the bay leaves and use a food processor or blender to purée soup in batches until smooth. Return soup to the pot and add the rest of the roasted mushrooms, chopped parsley and soy sauce. Generously serves 6.
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Nothing better than homemade soup! And broth made in the slow cooker is a no brainer. Great base to start soup season with!
Ingredients:
1 turkey carcass (this one was a 22 pounder!)
1 onion, halved
2 celery stalks
2-3 garlic cloves
2 carrots
1 tbsp apple cider vineger
salt and pepper to taste
cold water to cover
a sprig or 2 of rosemary
Simply put everything in your slow cooker and pour in enough water just to cover it all. Set to high for 8 hours or low for 24 hours. Once done cool and remove vegetables and bones. Pick the meat off the bones... you'll be surprised at how much you'll find. Pour the broth into a colander lined with cheesecloth to remove small bones and bits. Use or freeze the broth as is or cut up the slow cooked veggies into the broth along with the salvaged turkey for a healthy soup. Maybe add a can of diced tomatoes and cooked rice if you like. Makes 10-12 servings.
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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
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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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
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
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
Adapted from: tosimplyinspire.com
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