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Cook Along with Chef Tessa: Parsnip Apple Soup

October 21, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features a trio of soups that are perfect for a cool Fall evening.

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Parsnip Apple Soup

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 2 cups parsnips, peeled and chopped
  • 1 cup apples, peeled and chopped
  • 1 small onion, chopped
  • 1 stalk of celery, chopped
  • 1 clove of garlic, crushed
  • 1 cup of 35% cream
  • 2 cups water
  • Lemon juice, to taste
  • Salt and pepper, to taste
  • Cooking oil

Instructions:

  • Coat the bottom of a medium sized sauce pot with cooking oil and place over medium heat. Add the onion, garlic and celery and sauté for 2 minutes. Add the chopped parsnips, apple, cream and water. Bring to a simmer and continue to cook until the parsnips are soft. Transfer the soup base to a blender and puree until smooth. Return to the pot and season with lemon juice, salt and pepper. Serve and enjoy!

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings

Cook Along with Chef Tessa: Quick Beef & Barley Soup

October 21, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features a trio of soups that are perfect for a cool Fall evening.

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Quick Beef & Barley Soup

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 onion, small dice
  • 2 cloves garlic, small dice
  • 2 celery stalks, small dice
  • 1 carrot, small dice
  • 1 x 12oz can of diced tomatoes
  • 2 tbsp red wine
  • 1 tbsp Worcestershire
  • 1/4 tsp dried thyme
  • 1 tsp dried parsley
  • 1 1/2 cups beef, cooked and cubed
  • 4 cups water
  • 4 tsp beef stock base
  • 1/3 cup barley, cooked
  • Cooking oil
  • Salt and pepper, to taste

Instructions:

  • Place a medium sized pot onto medium heat and coat the bottom with cooking oil. Add the onion, garlic, celery and carrot. Cook gently for 2-3 minuets, until lightly softened. Add the rest of the ingredients and stir until combined. Bring to a simmer and allow to cook for 20 minutes. Season with salt and pepper as needed and serve.

Prep Time: 15 minutes

Cook time: 65 minutes

Yield: 4 servings

Cook Along with Chef Tessa: Thai Red Lentil Soup

October 21, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features a trio of soups that are perfect for a cool Fall evening.

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Thai Red Lentil Soup

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 3 cloves of garlic, minced
  • 1 onion, diced
  • 1 carrot, small dice
  • 1 cup of red lentils
  • 2 tbsp red curry paste
  • 1/4 tsp cayenne
  • 2 cups coconut milk
  • 2 cups of vegetable stock or water
  • Lime juice, to taste
  • Cilantro, for garnish
  • Salt and pepper, to taste
  • Cooking oil

Instructions:

  • Coat the bottom of a medium sized sauce pot with cooking oil and place over medium heat. Add the onion and carrot and cook for 2-3 minuets or until softened. Add the garlic, red curry paste and cayenne. Cook until fragrant, for about 1 minute. Add the lentils, the coconut milk and the vegetable stock or water. Bring to a simmer and turn down to medium low. Cook slowly for about 20 minutes, or until the lentils have softened and swelled. Remove from the heat and season with lime juice and salt and pepper as needed. Garnish with cilantro and serve.

Prep Time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings

Pumpkin Spice Martini

October 08, 2021

Pumpkin Spice Martini?!? We love this recipe for Thanksgiving.

Ingredients:

  • 1.5 oz of your favourite vodka
  • 1 oz Mojo Jojo Pumpkin Pie Syrup
  • 1 oz Half and Half

Method:

  • Combine ingredients in a cocktail shaker half filled with ice. Shake well and strain into a chilled cocktail glass. Garnish with a sprinkle of pumpkin pie spice or a piece of candied ginger. Enjoy!

Roasting Pumpkin Seeds

October 08, 2021

A classic Fall snack!

Ingredients:

  • 1 1/2 cups fresh, raw pumpkin seeds (as clean as you can get them)
  • 2 tsp kosher salt
  • 2 tsp mild flavoured olive oil
  • 2 tsp Saltwest Spicy Ancho Chili Sea Salt (or your favourite spice blend)

Method:

  • Preheat the oven to 350F and line a baking sheet with parchment paper
  • Fill a medium saucepan with about 2 cups of water and season with 2 tsp kosher salt. Bring to a boil
  • In the meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean
  • Add the cleaned seeds to the salted water and simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds
  • Scatter the seeds onto a clean towel and pat them very dry
  • Mound the dried seeds onto the prepared baking sheet. Add the oil and chili salt and toss until well coated
  • Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges - usually 15 to 25 minutes depending how large the seeds are

Pumpkin Spice Latte

October 04, 2021

Is it really Fall if you haven't had a Pumpkin Spice Latte? We've got a delicious recipe for your using Mojo Jojo Pumpkin Spice Syrup!

Ingredients:

Method:

  • Heat the milk and pumpkin syrup in a pan on the stove top. Stir with a whisk to create foam, if desired.
  • Add espresso to a tall glass and pour the hot milk on top.
  • Spoon a thin layer of foamed milk over beverage.
  • Top with whipped cream & serve!
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