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.
Ease into Fall with this delicious recipe
Ingredients:
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:
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.
Ingredients:
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.
Ingredients
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.
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!
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.
Give your pizza a gourmet face lift with this delicious and EASY recipe! I mean, you know how we feel about pizza on the BBQ!
Ingredients:
Instructions:
Pre-heat your BBQ to 500 degrees, thoroughly clean the grill. Roll your pizza dough out on a lightly floured surface.
Transfer your dough to the grill and put it directly on the HOT grill. Allow it to cook for about 2 minutes, it should be lightly charred and will lift easily off the grill.
Remove from the grill and place cooked side up onto a cutting board or pizza peel. Spread the cheese on top of the cooked side, sprinkle with the blueberries and return to the grill to finish cooking.
Place the pizza back on the grill and close the lid - it will take another 2-3 minutes to finish cooking. Remove from the grill, garnish with fresh basil, drizzle with the balsamic reduction, slice & serve.
