Saturday, November 1, 2014

Acorn Squash Soup with Warm Spices

This soup is the perfect taste of fall; squash, cinnamon and cumin are set off with the tang of lime juice.  Delicious and filling, low in calories, high in fibre and vitamin A!  Try this super economical dish tonight!!!

 1 kg acorn squash
2 tbsp olive oil
1/4 tsp salt
1 medium cooking onion, diced
2 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 cups low-sodium vegetable broth
1 cup water
1/4 cup 35% cream (I used goat milk)
1 tbsp fresh lime juice
1/2 cup pepitas (young pumpkin seeds - optional)
  • Peel squash, cut in half and scoop out seeds.  Cut squash into 1" cubes (approximately 7 cups worth)
  • Heat a large pot over medium heat.  Add olive oil (or coconut or grapeseed), then onions. Saute until onions soften; approximately 5 minutes.  Add garlic, spices and remaining salt.  Cook for 1 minute.  Add cubed squash and cook 2 more minutes.  Add broth and water.  Bring to a boil and reduce heat to medium.  Simmer, partially covered, until squash is tender (approximately 30 minutes).
  • Puree mixture in pot using a hand blender, or in batches using an upright blender.  Stir in cream and lime juice.  Ladle soup into bowls and garnish with pepitas.
  • ENJOY!

White Fish Cakes with Lemon-Chili Mayo

This photo really doesn't do this dish justice - when I make these again (because I absolutely will!), I will take a better quality shot.  These are not only easy and economical but extremely healthy.  I made this recipe gluten-free by using rice bread crumbs instead of regular breadcrumbs.  Thank you "Canadian Living" magazine for yet another winner!

1 rib celery, coarsely chopped
2 green onions, coarsely chopped
1/4 cup fresh parsley leaves
450g firm white-fleshed fish fillets (such as halibut or basa), coarsely chopped
3/4 cup fresh bread crumbs.
1 egg
2 tsp Dijon mustard
1/4 tsp pepper
1 tbsp oil (I used coconut)
Lemon-Chili Mayo
1/3 cup light mayonnaise
1 1/2 tsp lemon juice
1/4 tsp chili powder
  • In a food processor, pulse together celery, green onions, and parsley until finely chopped.  Scrape into a bowl.
  • Add fish to the food processor; pulse until fine but not pureed.  Add to the parsley mixture and stir in bread crumbs, egg, mustard and pepper.
  • Divide into 8 portions and make each portion a 1/2" (1cm) thick patty.
  • In a nonstick skillet, heat oil over medium heat.  Cook fishcakes turning once, until golden and firm to the touch (aprox. 8 to 10 minutes)
  • Meanwhile, whisk together mayonnaise, lemon juice and chili powder.  
  • Serve fishcakes with a side of mayo and ENJOY!
*Coat the fishcakes in 1/3 cup medium or fine ground cornmeal.  Cook as directed for a crispy cornmeal version!

Pumpkin Waffles with Apple Cider Syrup

My friend Anne sent me this recipe and brought all the ingredients over to my house...what could I do but oblige her after all that hard work?!  These waffles not only smell incredible but taste absolutely amazing!  A delicious taste of autumn!!!

2 1/2 cups of all-purpose flour (I used gluten free all-purpose)
4 tsp baking powder
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground ginger
1/2 tsp salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk (I used unsweetened original almond milk)
4 eggs, separated
1/4 cup butter, melted
1/2 cup white sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsp butter
  • Preheat a waffle iron according to manufacturer's directions.
  • Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.  
  • In a separate bowl, stir together the pumpkin, milk and egg yolks.  Whip the egg whites in a clean, dry bowl until soft peaks form.
  • Stir the flour mixture and 1/4 cup of melted into the the pumpkin mixture till combined.  Using a rubber spatula, fold the egg whites into the batter.
  • Cook waffles according to manufacturer's instructions
  • TO MAKE THE SYRUP:  stir together the sugar, cornstarch, and cinnamon in a saucepan.  Stir in the apple cider and lemon juice.  Cook over medium heat until mixture begins to boil.  Reduce heat and simmer until the syrup thickens.  Remove from heat and stir in the 2 tbsp of butter until melted.
  • Serve the warm syrup over top of the waffles with a small pat of butter.  ENJOY!