Roasted Pumpkin

Today I’m here to tell you that pumpkins aren’t only for carving!

Pre-halloween is the best time to find pumpkins at the grocery store and turn them into roasted pumpkin puree! The method outlined below works for any kind of pumpkin, although smaller pumpkins will be easier to manage. Don’t be afraid to take one home and try it yourself!

Roasting a pumpkin and turning it into all-purpose pumpkin puree is really, really easy and so much cheaper than the stuff you buy in a can. Roasted pumpkin can be used in oatmeal, soups, muffins, and in many, many more applications.

Roasted Pumpkin

How to Make Your Own Pumpkin Puree:

  1. Cut the top off your pumpkin. I find a longer serrated knife to work best and I start by stabbing a hole about 2-3 inches from the stem and cutting a circle all the way around the stem. You can then grab the stem and pull the top out. 
  2. Remove the seeds from your pumpkin. Cut your pumpkin in half and use a spoon to scoop out the seeds and the slimy orange insides. You can save the seeds to roast. 
  3. Roast your pumpkin. Preheat your oven to 400F and cut your pumpkin into smaller pieces that are about the same height, this will allow for even cooking. Roast your pumpkin skin side up on a parchment lined baking sheet for about 1 hour. Check doneness every 15 minutes or so with a fork and flip; you also want the skin to blister a bit so that it is easier to remove.
  4. Peel and puree your pumpkin. Using a paring knife to help, peel off the pumpkin skin. Puree the pumpkin in your food processor until smooth.
  5. Store your pumpkin. Keep roasted pumpkin puree in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
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(Leftover) Turkey Quesadillas

Happy (belated) Thanksgiving!

I hope everyone had a wonderful holiday, spending time with your loved ones and eating until you can’t possibly eat any more! As wonderful as your meals have been, I have a sneaking suspicion that many of you are close to being tired of turkey, if you aren’t already are. So, here is a recipe to add some spice (literally or figuratively – you choose) to that leftover turkey.

Turkey Quesadillas
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Ingredients
  1. 1 tortilla
  2. 1/2 cup grated cheese
  3. 1/4 red bell pepper, sliced
  4. 1/4 orange bell pepper, sliced
  5. 1/4 onion sliced
  6. 1/3 cup cooked turkey, shredded or sliced
  7. salt/pepper
  8. salsa
  9. sour cream
Instructions
  1. In medium frying pan, heat a teaspoon of oil and add the onion and red bell peppers. Saute until softened and the onions are slightly translucent, about 5 minutes. Season with salt and pepper.
  2. In large frying pan, put the tortilla in the frying pan. Cover half the tortilla with half the grated cheese. Add the sauteed peppers and onion and turkey to the tortilla. Cover with the remaining cheese.
  3. Fold over the other half of the tortilla, so it looks like a half moon.
  4. Leave in the frying pan until cheese is melted and the bottom is golden brown. Flip the tortilla and repeat on the other side.
Notes
  1. The amounts in this recipe are for one quesadilla. It is really easy to double or triple the recipe for more than one quesadilla.
  2. If you like a bit of heat, add some cayenne or chili pepper to the peppers and onions when you are sauteeing them.
  3. Feel free to enjoy with sour cream or salsa when it's hot and fresh.
River City Cookery http://rivercitycookery.com/
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Baked Brie with Apple Walnut Topping

Baked Brie with Apple Walnut Topping

The crispness of fall is in the air and with that brings me the desire to eat rich, delicious comfort food. 

Enter: baked brie

Not only is this baked brie perfect as a stand alone appetizer, but also makes the perfect addition to a charcuterie board. The apple walnut topping is super simple to prepare and hilights some of the beyt flavours of the season. This brie is sure to be a hit in your house. 

 

Baked Brie with Apple Walnut Topping

Baked Brie with Apple Walnut Topping
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 wheel of brie
Topping
  1. 1/2 apple, diced thin
  2. 1/4 cup walnuts, chopped fine
  3. 2 tbsp Maple syrup or liquid sweetener of choice
  4. pinch of salt
Instructions
  1. Preheat your oven to 400F
  2. Slice the top rind off your brie and place in a brie baker or on a baking sheet.
  3. Bake for 10-15 minutes, until centre is liquid-y and melted.
  4. Meanwhile add all topping ingredients to a small pot and cook over medium heat for 10-15 minutes, or until the apples have softened a little.
  5. Serve with crackers or as part of your next cheese board.
River City Cookery http://rivercitycookery.com/
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