Halloween Bark

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. 

Ingredients:

16 oz chocolate melting wafers or squares (not chocolate chips)

2 tsps virgin coconut oil

Candy corn and Halloween sprinkles

Melt chocolate in a double boiler or microwave just until nearly all melted then add the coconut oil, remove from heat and stir until completely smooth. Pour into a parchment lined  9 X 9" pan and immediately add candy corn and sprinkles. Refrigerate until set then cut into squares.

Happy Halloween 🎃 

Makes 16 squares 

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Air Fryer Bread Rolls

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) 

Add everything to the mixer and combine using the dough hook. It may look crumbly at first but will come together after a couple of minutes. Then put the dough on a lightly floured board and knead a few times. Form the dough into a small log then cut into 6 pieces. Take a slice of dough and fold it under itself, pinching the ends together. Place pinched end down on the air fryer tray that has been sprayed with cooking oil. Continue with the rest taking care that there is space between each roll. As an option you may want to brush the tops with milk, cream or egg wash. Air fry at 350°F for 12-15 minutes. Best eaten while warm. Makes 6 rolls.

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Roasted Cremini Mushroom Soup

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

2 bay leaves

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. Sauté 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.

Adapted from: cinnamonsnail.com

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Slow Cooker Turkey Carcass Broth

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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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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