Fall screams for squash. This is one of the most versatile ingredients a cook can use. With so many varieties, and so many flavour profiles, the combinations are endless. Here are a few ways you can cook squash: Go sweet and bake a delicious pumpkin inspired pie. Switch it up and use butternut squash and sweet potato! Use as a starter for fall soups. Try our Smokey Sweet Potato Leek Soup. Make a thick puree as a base for lamb or pork. Roast and slice into rings for a delicious side. Roast and stuff like we did here for a complete meal.
It’s Sunday night. I’ve got all the time in the world, but no great desire to cook something that requires: Time Effort A ton of dishes… which brought me to this soup. Easy, quick, and all you’ll use for dishes are knives, cutting board, one pot, and a spoon. Hallelujah!
Scones are one of the easiest baked goods to make. Even if you don’t consider yourself a baker, you can make these! There’s no letting the dough rise or rest, there’s no changing the oven temperature – just a simple batter into the oven, and you’ve got yourself a delicious breakfast snack.
Just in time for Thanksgiving! This year, we decided to stray a little from the norm of pumpkin and sweet potato pies and try our hand at adding a little something modern to the traditional. I’ve had a craving for cheesecake ever since the Japanese style cheesecake revolution has hit Toronto. Anyone else seen those line for Uncle Tetsu’s!? So why not try making our own!
As the days are getting shorter and the air gets colder, I start to crave warmer and heartier breakfasts. I try to fill up on protein in the mornings, and keep sugar to a minimum, giving me plenty on energy to get me to lunch without a mid-morning snack. For years now, I usually have one of two things for breakfast: a greek yogurt parfait, or a bowl of steel cut oats. The yogurt parfaits generally take me from spring to summer, but when the air gets colder I transition into steel cut oats when I need some warmth to coax me out of bed in the early mornings. Not to brag or anything, but I think I’ve got steel cut oats perfected. My family makes a pot of these every weekend, and I’ve tried every brand of oats, every cooking method (saucepan, crockpot, microwave, and oven), and every flavour combination. I’ve never shared any of these recipes on the blog, but I’m going to start now. (Get ready for my apple-pie oats, coconut cream …
The first time I made this stew was in third year University when I lived with 5 other girls. I knew it was good when the pork was mysteriously vanishing from the fridge before I finished my leftovers! This is a super healthy and protein packed fall favorite that can be eaten on its own (hello carb free!) or over top of a grain. I like to mix it with quinoa for the extra protein punch, but you can go with anything else – mashed potatoes, rice, pasta, etc.
Make a big batch of pumpkin spice for the season. Trust me, you’ll thank yourself later. Think of how quickly you will be able to whip up Pumpkin Spice Lattes, Gingerbread cookies, Pumpkin Pie, and yes my absolute favourite: Pumpkin Cheesecake.
Gone are the days when I could mumble something about not feeling well and, with a snap of my fingers, my mom shows up with her delicious chicken noodle soup as the cure. Nope, now it’s city living where if you’re sick, you can either call your mom and hope she makes the 2 hour drive just for soup, go to the closest grocery store and pick out a can, or invest 45 minutes and create days’ worth of your very own sickness curing soup.