Easy Cabbage Cauliflower Soup

This vegetable soup is amazing and packs a little kick to warm you up, along with an ingredient you may not be familiar with for added umami.  

Ingredients:

3 1/2 cups chopped cabbage

3 cups small cauliflower florets

1 1/2 cups diced carrot

2 stalks celery, diced

1 tbsp olive oil

1 large onion, diced

4 tbsps minced garlic

8 cups chicken broth

2 - 28 oz cans diced tomatoes

1 tbsp dry oregano

1 tbsp dry basil

2 pinches red pepper flakes

salt and pepper to taste

1 parmesan rind (will add extra saltiness)

Heat olive oil to medium high and add onions and garlic. Sauté for 2 minutes then add the carrot and cook 3 minutes. Add the broth, tomatoes, cabbage, celery, parmesan rind and seasonings. Bring to a boil then reduce heat and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes. Check salt and pepper and adjust if needed. Serves about 16 

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Retro Pickle Rollups

Also known as Minnesota sushi, apparently. This classic 1950's appetizer is as easy as spread, roll and slice! And you can make them a day ahead of time.

Ingredients:

6 baby dill pickles

4 oz cream cheese, at room temperature 

1/2 tsp dry minced onion (optional)

1/4 tsp black pepper (optional)

6 slices deli ham (rectangular)

Dry ham slices and pickles with paper towels. If using seasonings in cream cheese, mix them in. You can change up the seasonings using garlic powder, dry mustard, fresh parsley. The possibilities are endless. Spread the cream cheese all over each slice of ham, lay a pickle at one end then fairly tightly roll up. Refrigerate for 30 minutes then trim off the ends and slice each roll into 6 pieces. Refrigerate until ready to use. Makes 36 rollups 

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Cheesy Everything Bagel Mashed Potatoes

Creamy make ahead mashed potatoes with a fun bagel flavour! 

Ingredients:

2 1/2 lbs (about 7 cups) Yukon gold potatoes cut in 1"cubes

900 ml (about 4 cups) chicken broth

1 - 10 1/2 oz can condensed cheddar cheese soup

1/2 cup cream cheese, at room temperature

1 1/2 cups plain Panko

2 tbsps butter, melted

1 - 2 tbsps Everything Bagel seasoning

salt and pepper to taste

 

Heat potatoes and broth together, bring to a boil then simmer for 10 minutes or until tender. Reserve 1/4 cup of the broth for this recipe then drain off the rest of the broth and keep for another use. Mash the potatoes with cheddar cheese soup, cream cheese, 1/4 cup broth, salt and pepper. Spoon into an oiled 9 X 13" baking dish. Stir Panko, butter and seasoning together and sprinkle on top. Bake at 375°F for 25 minutes. This can be made up to 3 days in advance. Just keep it covered and refrigerated before baking and only top with Panko etc right before going into the oven. Serves 12  

Original recipe from: cookwithcampbells.ca 

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Savory Sausage Dressing

I learned something new this year... dressing cooks in a baking dish, stuffing cooks in your bird (duh, Ikr?!) Anyways I have always wanted to try a different stuffing (or dressing) but never veered from Mom's tried and true recipe. While I still love that one best, this recipe was quite delicious! (Link to Mom's stuffing recipe can be found at the end of this one) 

Ingredients:

1 lb day old sourdough bread, cut in 3/4 - 1" cubes

1 lb Italian sausage, casings removed

1/2 cup semi salted butter

1 large onion, diced

4 celery stalks, diced

2 medium carrots, diced

3 tsps minced garlic

2 - 2 1/2 cups chicken broth

2 large eggs

2 tbsps chopped fresh sage leaves

1 tbsp fresh thyme leaves

2 tbsps dry parsley

salt and pepper to taste

1/4 cup dry cranberries

1/4 cup chopped pecans

Spread the bread cubes out on a baking sheet and toast at 350°F for 10-12 minutes. Set aside. Cook sausage meat in a large skillet on medium heat, breaking it up as it cooks, about 7-8 minutes. Remove to a large bowl, but leave drippings in pan. Add butter and on medium high heat, sauté onions, celery and carrots 10-12 minutes adding the garlic in the last minute. Add the veggies to the large bowl with the sausage meat, along with the toasted bread cubes, sage, thyme, parsley, salt, pepper, cranberries and pecans. Whisk broth and eggs together and toss some of this into the bowl to dampen the bread. As it absorbs, add more liquid as long as it isn't wet enough to be sitting in a puddle. Grease a 13 X 9" baking dish and spoon the dressing in. Cover tightly with foil. (This dressing can be made to this point and refrigerated for later use). Bake in a 350°F oven for 30 minutes, then remove the foil and return to the oven for another 15 minutes. Let rest 10 minutes before serving. Serves 10-12 

 

 

Mom's best turkey stuffing recipe right here:

https://www.hotandcoldrunningmom.ca/2013/10/the-best-turkey-stuffing-with-cooking.html

 

Savory Sausage Dressing adapted from: norasfoods.com 

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Sweet Potato Pear Soup

Easy, nutritious and absolutely luxurious! A savory, sweet and satisfying soup. And you can make it 3 days ahead of when you plan to serve it.

Ingredients:

1 1/2 tbsps butter

2 small onions, finely chopped

2 lbs sweet potatoes, peeled and diced

28 oz can pears (drain, reserve liquid and dice)

8 cups chicken broth

2 tsps fresh thyme

1 serving cup plain Greek yogurt and fresh thyme to garnish 

Melt butter in a large pot on medium heat. Sauté onions 2-3 minutes. Add diced sweet potato for 3-4 minutes before adding broth. Bring to a boil, then reduce to a simmer for 20-25 minutes or until sweet potato is tender. Cool the soup. Drain the pears, reserving the liquid. Dice and add to the soup along with 2 tsps fresh thyme leaves. Add soup to a food processor (you may have to work in batches) and purée until smooth. Return to the pot and gently reheat. Taste and add more reserved pear liquid or more broth if needed. Ladle into bowls and add a dollop or swirl of Greek yogurt and a sprig of thyme. For the swirl simply spoon some yogurt into a plastic zip bag and snip off a corner. Get creative! Makes 12 servings.

Adapted from: callieknutrition.com

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Quinoa Stuffed Acorn Squash

Serve this quinoa stuffed squash as a vegetarian dish or side to any meat. Healthy quinoa, tart cranberries, mushrooms, green onions and crunchy pecans all finished with a sweet note from the balsamic glaze. 

Ingredients:

 1/4 cup quinoa

2 tbsps chopped pecans

2 tbsps dried cranberries

1 cup roughly chopped mushrooms

2 green onions, sliced separating green and white

1/2 cup vegetable or chicken broth

2 tbsps olive oil

salt and pepper to taste

1 tsp dry thyme

1 tsp dry parsley

balsamic glaze

To start, cut the squash in half from stem to blossom end and remove the seeds. Brush with 1 tbsp olive oil, salt and pepper. Place cut side down on a lined baking sheet and roast in a 350°F oven for 45-50 minutes or until tender. Reduce oven heat to 300°F. Bring broth to a boil and add the quinoa, cover and reduce heat to a simmer for 20 minutes. Meanwhile heat 1 tbsp olive oil to medium heat in a skillet. Add the white slices of green onion and the chopped mushrooms. Sauté 5-8 minutes. Add the cranberries, thyme, parsley and pecans. Once quinoa is cooked add to the skillet. Spoon into squash halves and bake in a 300°F oven for 10-15 minutes. When ready to serve drizzle with balsamic glaze and green slices of green onion. Serves 2

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Melting Sweet Potatoes

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 

Preheat the oven to 500°F. Combine the melted butter, olive oil, salt and pepper in a bowl then add the potato slices and mix to coat. Place the slices in a 9 X 9" metal baking pan (not glass), making sure there is space between each slice, and drizzle any remaining oil/butter on top. Roast for 12-15 minutes then flip them over and return to the oven for another 12-15 minutes. Whisk the broth, honey and sweet chili oil together and pour over the sweet potato slices. Sprinkle the garlic slivers around and back to the oven for yet another 12-15 minutes or until golden, tender and just a little bit charred on the edges. Serves 2

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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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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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