Recipes

Move over Starbucks, this pizza brings a whole new meaning to the pumpkin obsession this Fall. 

Pumpkin Curry Pizza

Source: www.urbanaccents.com 

Ingredients:

• 1 pizza crust (frozen dough also available at Well Seasoned)
• 1/4 cup Urban Accents Pumpkin Curry Simmer Sauce, add more if needed
• 1/2 red onion, sliced thin and sauted
• 1/2 red bell pepper, sliced thin and sauted
• 1 cup baby spinach leaves torn
• 1 cup havarti cheese, shredded
• grated Parmesan cheese ,for sprinkling
• fresh basil, for garnish

Instructions:

Set oven to 400 degrees. Place crust on a pizza stone or baking sheet.

Spread pumpkin curry sauce all over pizza and top with red onion, red pepper and spinach. Layer havarti cheese on top.

Bake for 10 minutes or until cheese has completely melted. Sprinkle parmesan cheese and basil over pizza before serving.

Did you catch Angie on Global TV today? She was cooking up a delicious, hearty dish to help ease us all into Fall. Butternut squash is full of fall vibes, but still light enough for the warm weather.

From soups to squash noodles or dessert ideas, butternut squash is one of fall’s most versatile and delicious vegetables. 

Interested in more vegetarian recipes? Join us for Meatless Monday Cooking Class on Sept 11 with Chef Karen Dar Woon.

Rice Pudding with Candied Butternut Squash

Ease into Fall with this delicious recipe

Ingredients:

• Unsalted butter, softened, for ramekins
• 1 cup Arborio rice
• 4 cups whole milk
• 1 can coconut milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 4 large egg yolks, lightly beaten
• ½ teaspoon salt
• ½ teaspoon finely grated lemon zest
• ¼ teaspoon ground cardamom
• 4 cups boiling water

Instructions:

Preheat oven to 350 degrees. Lightly butter ten x 5 oz ramekins or one standard size pie plate; set aside. Put rice and milks in a medium saucepan over medium-high heat.

Cook, stirring occasionally, until milk is just about to simmer. Reduce heat to medium. Simmer gently, stirring occasionally, until rice is tender, 15 to 20 minutes.

Remove pan from heat. Meanwhile, whisk cream, sugar, egg yolks, salt, lemon zest, and cardamom in a medium bowl. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly.

Return pan to medium-high heat, and bring to a boil, stirring occasionally. Remove from heat. Using a ladle, divide rice mixture evenly among buttered ramekins, stirring mixture in pan each time to ensure an even distribution of rice and liquid.

Transfer ramekins or pie plate to a large roasting pan that is atleast 2 inches deep. Slowly pour boiling water into pan to come halfway up sides of ramekins/pie plate. Carefully place in oven. Cook, rotating pan halfway through, until puddings are almost set and tops are golden in places, 50 to 60 minutes.

Carefully transfer ramekins to a wire rack. Let cool 10 minutes before serving. Serve warm, cold, or at room temperature. Spoon candied squash and its syrup on top of each pudding, dividing evenly.

For the candied squash:

Ingredients:

• ¼ cup plus
• 2 tablespoons orange marmalade
• 1/3 cup sugar
• 1 teaspoon vanilla paste
• 2 tablespoons freshly squeezed lemon juice
• 1 small butternut squash, peeled, seeded, and cut into ½” cubes (about 4 cups)

Instructions:

Put marmalade, sugar, vanilla, and lemon juice in a large, wide pot. Stir in 2 ½ cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugar.

Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot.

Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes.

Remove vanilla bean, and discard. Serve warm. Squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

It's always tough to look for weeknight meal inspiration, especially at this time of year, and with all the commotion of back to school. This recipe is a crowd pleaser, and most importantly a quick and easy meal for those busy nights.

Back to School BBQ Chicken Tacos

Ingredients:

• 2 cooked chicken breasts, shredded
• 1/2 cup of your favorite BBQ Sauce
• 2 small red onions, thinly sliced
• Olive Oil 
• 2 tbsp of honey
• Corn tortillas
• Salt + Pepper 
• Corn (optional)
• Cilantro (optional)
• Shredded lettuce (optional)

Instructions:

Start by sauteing onions in a drizzle of olive oil, on medium-high heat for 2-3  mins. Sprinkle with salt and pepper. Cook until onions are soft and translucent. (these can cook while you prepare the rest of the items).

Combine cooked, shredded chicken with BBQ sauce and honey and warm over low heat. Once warmed through, pile chicken, onions, lettuce, cheese, cilantro and corn onto tortillas. Top with avocado creme.

Chef's Tip - Cook chicken breasts on Sunday to make dinner easy, all week long!

This avocado creme is the perfect condiment. Use it to top tacos, burgers, pizzas and so much more.

Avocado Creme

Ingredients

• 1 large ripe avocado
• Juice of 1 lime
• 1/2 cup greek yogurt
• salt
• pepper

Instructions:

Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice and a large pinch of salt and pepper.

Blend until smooth.

5-Ingredient Granola Bars 

Easy, fresh, back to school snack.

BC Blueberries are in season and that means this is a must! Plus these also double as thr perfect back to school breakfast. Make a double batch and freeze half. We like to pop them in the toaster and enjoy home made pancakes on the go!

BC Blueberry Pancakes

• 2 large eggs
• 1 1/4 cups milk
• 2 teaspoons vanilla extract
• 3 tablespoons melted butter
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 cup fresh BC blueberries

Instructions:

Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.

Thin the batter with additional milk if it's not pourable consistency. Drop the batter by 1/4 cupfuls onto a hot, buttered frying pan.

Sprinkle the berries on top of each pancake. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes. S

erve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.