Thai Pumpkin Soup

One of my favourite ways to enjoy pumpkin has to be in this tasty Thai pumpkin soup that literally comes together in less than 15 minutes! I first posted this recipe a few years ago so the photo was a bit dated and with all of the fresh pumpkins around it was the perfect opportunity to update the photos along with the recipe! This recipe really only has the four main ingredients, the red curry paste, broth, coconut milk and pumpkin puree along with some seasonings including fish sauce, sugar and lime juice. These seasonings are there to create a perfect balance of salty, sweet and sour along with the spicy aspect from the curry paste itself! Canned pumpkin puree is really convenient for this soup (and it allows you to make it year round) but you can also use homemade pumpkin puree or even raw pumpkin where you would simply add diced pumpkin to the broth and coconut milk and simmer until tender, about 15-20 minutes. This soup works both as a starter or side and as a meal and you can easily add things like chicken, noodles, tofu, veggies, etc. The next time you are thinking about making soup, don't reach for the canned stuff, this soup only takes a few minutes more and it is so much better!

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Pesto Zucchini and Corn Quinoa Salad

Although fall is officially here and the days are cooling, there is still plenty of zucchini around and I wanted to give summer one last hurrah with this zucchini and corn quinoa salad with a basil pesto dressing. This salad is as easy as it sounds with the quinoa, sautéed zucchini and corn, the basil pesto dressing and I like to add some chickpeas to fill it out a bit along with some green onions and toasted pine nuts as garnish. Really all you need to do is cook the quinoa, zucchini and corn and mix everything and you are done! This pesto zucchini and corn quinoa salad makes for a great side or even a light meal and it's sure to brighten your day!

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Parmesan Roasted Brussels Sprouts with Double Smoked Bacon

It's time for another side dish and this time it's one using one of my favourite fall green vegetables, brussels sprouts, in a parmesan roasted brussels sprouts dish. Ever since I discovered just how magical roasted brussels sprouts are I try to roast them every chance I get! Roasting the brussels sprouts brings out their flavour, mellows the slight bitterness and caramelizes the edges and those caramelized bits are the best part! This roasted brussels sprouts dish could not be easier to make, you simply slice or quarter the brussels sprouts (I prefer to slice so that there is more surface area to caramelize but quartering is quicker.), toss them in some oil along with chopped garlic, roast them, sprinkle on the parmesan and return them to the oven until the parmesan is all melted and good. Given my bacon addiction and how well bacon and brussels sprouts go together I almost always add bacon and a touch of lemon zest brightens things up a bit! In addition to being super easy to make, you can do most of the prep work a few days ahead of time and even roast the brussels sprout a few hours early and return them to the oven briefly to warm when ready to serve so this side dish is perfect for large meals like Thanksgiving and Christmas dinner!

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Zucchini Pizza Bites

Last year when I made my eggplant pizzas for the first time I just knew that I would have to try a zucchini version! I already knew that zucchini works amazingly well as a pizza crust since I make zucchini crust pizzas throughout zucchini season so simplifying things a bit and just using slices of zucchini for the pizza 'crust' sounded perfect! Most zucchini that you get in the grocery store these days are relatively small so these pizzas are bite sized but if you head out to your famers market you should be able to get some pretty large zucchini, say about 3-5 inched across, for even larger zucchini pizzas. These zucchini pizzas are super simple to make, you just need to pre-cook the zucchini a bit, top them with pizza sauce, cheese and your favourite pizza toppings and broil them until the cheese melts. You could easily serve these zucchini pizza bites as snacks or as dinner and they are a great way to get your kids to eat more vegetables!

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Roasted Asparagus and Mushroom Poutine

Asparagus and mushrooms are a fabulous combination, one that I never tire of using, and my latest creation is an asparagus and mushroom poutine. Poutine is a Canadian dish where french fries are topped with cheese curds and gravy. I figured that the asparagus would make perfect 'fries' and I could toss the mushrooms in along with the cheese curds and top everything off with a tasty mushroom gravy. I always enjoy roasting vegetables, it helps bring out more flavour, and so I decided to roast both the asparagus and the mushrooms for the poutine. For the gravy I started things out by soaking some dried porcini mushrooms in broth and I used them along with some shallots, garlic, thyme and soy sauce to ensure that the gravy was full of flavour. I have too say that this is one tasty poutine; I mean, you really cannot go wrong taking an amazing combo like asparagus and mushrooms and topping them with cheese and a tasty gravy!

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Creamed Corn with Roasted Red Peppers and Bacon

I am always on the lookout for tasty new side dish recipes to add to my box so when I came across the idea of creamed corn, think creamed spinach except with corn, on Picky Palate I just had to try it. I mean, you really cannot go wrong taking sweet corn and placing it in a creamy cheese sauce but then to add sweet and smoky roasted red peppers and bacon really takes this side over the edge! This creamed corn is super easy to make and you can even make it a day ahead and then just reheat it making it perfect for reducing the load for a big holiday meal! I am sure that this creamed corn with roasted red peppers and bacon will be a hit with any meal and it will be one of the first dishes to disappear from the table!

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Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce

Although the main course usually gets a lot of focus for special holiday dinners it's also important to have some tasty sides and these roasted brussels sprouts and bacon in a creamy mustard sauce are a great way to go! This brussels sprout side dish is super easy to make where you pretty much just need to roast the brussels sprouts, cook the bacon and make the sauce. You could go with steamed brussels sprouts for this dish but roasting them really helps to bring out their flavour. The sauce is nice and simple and yet it's just packed with flavour! It starts out with some onions and garlic followed by some flour to thicken the sauce, some milk, the grainy mustard and a hit of miso before it is finished off with some parmesan cheese. You really cannot go wrong with this roasted brussels sprout side dish as a side for your special holiday meal!

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Brussels Sprout and Mushroom Hash

Ever since I made the brussels sprout hash with sweet potato and bacon a couple of weeks ago I have been kind of obsessed with it making different versions every couple of days! Out of all of the different versions that I have been experimenting with this brussels sprout and mushroom hash is definitely one of my favourites and not just because of my love for mushrooms! Brussels sprouts and mushrooms are a fabulous combo and they go amazingly well together in a breakfast 'hash' along with a fried eggs with a runny yolks! This hash is really easy to make where you basically saute the mushrooms and cook until they start to caramelize, add the brussels sprouts, cook until they start to caramelize, add the eggs and cook until the desired level of doneness. To avoid dirtying another pan, just make small holes in hash and fry the eggs in them.

What a great way to enjoy your brussels sprouts for breakfast!

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Chicken Enchilada Stuffed Spaghetti Squash

Normally I don't do all that much with spaghetti squash but this year I have really been enjoying it and in particular in stuffing it with tasty things like lasagna or in this case chicken enchilada filling. The basic idea behind this is that you cut a spaghetti squash in half, scoop out the seeds, roast it, stuff it with chicken enchilada filling, cover it in cheese and then bake it until the cheese has melted. One of the fun things about stuffed spaghetti squash like this is that you can use small spaghetti squash and then just serve it in perfectly individually sized servings in the shell itself!

I kept things nice and simple for the chicken enchilada filling going with shredded chicken, a light and tasty homemade enchilada sauce, black beans and corn and with the melted cheese topping your family will never know just how healthy this is or how many vegetables lurk underneath! What a great light, family fun meal!

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Loaded Smashed Potatoes

Looking for something new to do with your potatoes? How about 'smashed' potatoes? I have been wanting to try smashed potatoes ever since I saw them on Pioneer Woman and it was past time that I gave them the 'loaded' treatment by topping them with all of the classic loaded baked potato toppings including bacon, cheese, sour cream and green onions. The basic idea behind smashed potatoes is that you take small cooked potatoes and you 'smash' them, by pressing down on them with a glass or something, into thin pancakes and then you bake them until they are golden brown and crispy! There is very little that can compare with potatoes that are nice and crispy on the outside and soft and tender on the inside, think french fries, fritters, etc. and these smashed potatoes are no exception! Of course you can top smash potatoes however you like from simple things like herbs to more elaborate like these but no matter how you top them, they will disappear quickly!

If you use really small potatoes, they work as a really nice 1-2 bit appetizer!

Love fully loaded baked potato flavours? Check out below the recipe for more recipe ideas!

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Brussels Sprout Hash with Sweet Potato and Bacon

Brussels sprouts have to be one of my favourite fall green vegetables and I had been meaning to try something new with them, a brussels sprout hash. Hash is a dish that often consists of diced meat, onions and potatoes and it is typically served as a breakfast dish along with eggs. I was thinking that it would be great fun to change things up a bit and do brussels sprouts for breakfast in a 'hash' along with some bacon, onions and sweet potato served with fried eggs! Brussels sprouts can be a little on the bitter side so I went with sweet potatoes for this hash to balance things out and the bacon adds a nice smokiness and saltiness. Hash is super easy to make and it is a one pan dish as you can cook the eggs in the pan in little holes or wells made in the hash and you can transfer the pan to the oven to finish cooking the tops of the eggs.

The brussels sprout hash with sweet potatoes and bacon turned out wonderfully well and I have to say that it is fun to have brussels sprouts for breakfast! I enjoy this brussels sprout hash so much that I have been making different versions of over the last few days and although I prefer it with sweet potatoes it also works with regular potatoes and even without the potatoes!

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Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Soup season is definitely here and do I ever have a tasty one to share with you today, a creamy roasted cauliflower and red pepper soup! The original idea behind this soup was for a creamy roasted red pepper soup but I figured that I would keep things a little on the healthier side by using pureed cauliflower to add the creaminess and to help thicken the soup up a bit. Roasted red peppers and cauliflower are a great combo and another thing that I like to combine with roasted red peppers is tangy goat cheese which also further adds to the creaminess of the soup. Like a lot of great soups, this one is super easy to make where you really just need to roast the red peppers and cauliflower, saute some onions, add the broth and goat cheese, and heat up before pureeing. I added one final touch to the soup and that was a bit of paprika to add a hint of smokiness!

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Hot Cheesy Roasted Brussels Sprout Dip

I cannot believe that it is already mid October and I still have not done anything with my favourite winter green vegetable, brussels sprouts! As soon as I had this thought I had to resolve the problem and I knew exactly what I was going to make first, a brussels sprout dip which I have been wanting to try ever since I came across the idea on Minimalist Baker. You could cook the brussels sprouts any way that you want for this dip but roasted brussels sprouts are the bees knees so I went with them and since I was roasting them I threw in a few cloves of garlic to as well. (Roasted garlic is the best!) Once the brussels sprouts have been roasted this dip is as easy to make as mixing it all up and baking until the cheese is all melted, ooey and gooey! Given how much I enjoy both brussels sprouts and hot cheesy dips, I knew that this roasted brussels sprout dip was sure to be a winner and it did not disappoint!

With this dip there is no reason to not eat your brussels sprouts! Even brussels sprouts haters will be asking for the recipe!

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Fully Loaded Hasselback Potatoes

I have been seeing hasselback potatoes around for a while now and I have been wanting to try making them! They are basically a potato that is sliced thinly and baked until the outside edges get nice and crispy, kind of like french fries, and the inside is nice and tender like a baked potato; the best of both worlds! In addition to being pretty amazing just like that, the space in between the slices are perfect for holding things like melted cheese. For my first hasselback potatoes I decided to go with a 'loaded' baked potato theme topping them with plenty melted cheese, bacon, sour cream and sliced green onions. Depending on the size of your potatoes these make for a side with small ones or even a meal with larger ones.

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Mini Pepper Nachos with Corn, Black Beans and Avocado

I have been seeing these cute little mini peppers around the web for a while now so when I came across them in the grocery store for the first time I picked some up immediately. Of course I knew what I was going to use those mini peppers in first, these mini pepper nachos! I kept the mini pepper nachos nice and simple, stuffing them with some nice and healthy ingredients including corn, black beans, pico de gallo and avocado before covering them in plenty of ooey gooey melted cheese! The mini sweet bell peppers work amazingly well in nacho form, providing a nice sweet base that is perfectly sized for finger food! These mini pepper nachos are sure to please at your next party and given how healthy they are, there will be no regrets!

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Eggplant Pizzas

After making the cauliflower pizza crust and the zucchini pizza crust the next vegetable up was eggplant! Instead of following in the footsteps of his predecessors I wanted to go another route with the eggplant pizzas keeping things nice ans simple and just using eggplant slices as the crust of the pizzas. These eggplant pizzas are really easy to make, you simply slice the eggplant and roast or grill the slices until the eggplant just starts to turn tender, top it with your favourite pizza toppings and then bake them until the cheese gets all melty and good! In addition to being easy to make they are super tasty and if you are an eggplant lover like me then they are even better than the original, healthier and kid friendly to boot! These eggplant pizzas are bound to become a staple on my meal plan!

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Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans

While I was enjoying the summer vegetable bibimbap for breakfasts last week I could not help but think about how similar bibimbap is to burrito bowls. They are bowl rice bowls filled with meats and/or vegetables and a spicy sauce, in one case a gachujang sauce and in the other case a salsa. With that thought I had to try burrito bowls with the same late summer produce including zucchini, corn, black beans and avocado along with a fresh pico de gallo made with some fresh field ripened tomatoes for breakfasts this week! Instead of going with rice this time I went for something a little healthier, quinoa, well I actually went with a blend of quinoa and sprouted brown and wild rice. These late summer vegetable burrito bowls certainly make for some tasty, filling and healthy meals!

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Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans

Some of my most popular recipes are not the healthiest which may give the impression that I spend my days eating things like grilled cheese sandwiches and hot melted cheese dips which is not the case. I believe in moderation and although the grilled cheese sandwiches and dips definitely have their place I try to balance them out with healthier dishes and even if they are not as glamorous I wanted to start sharing more of them with you. On of my favourite 'healthy' meals is bibimbap, a Korean rice bowl, where the rice is topped with pretty much anything you want along with a spicy chili pepper sauce. One of the things that I like most about this dish is that you can use what ever you have on hand from meats to vegetables and leftovers are just perfect. If you are using only raw vegetables and leftovers then this meal only takes as long to make as it takes to cook the rice and if you have leftover rice then it only takes 5 minutes to throw together! I like to make big batches of rice and assemble all of the other ingredients on the weekend so that I can throw these bowls together quickly for meals throughout the week.

Recently I have been enjoying bowls of bibimbap filled with some of the amazing summer produce that is around right now including corn and zucchini which along with the rice and some beans makes for a pretty complete healthy meal in a bowl! Instead of going with plain white rice I like to go with more whole grains including things like brown rice, bulgar, farro, and even quinoa. For this particular bibimbap I wen with a nice mix of brown and wild rice.

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Zucchini Ricotta Gnocchi

Zucchini season is in full swing and it is both plentiful and cheap so I have been taking full advantage of it by using it in plenty of recipes both old and new! This zucchini ricotta gnocchi is one of the new recipes that I have tried this year and I could not wait to share it with you! Gnocchi are Italian soft dumplings that are typically made with either potato or ricotta along with flour, eggs and cheese and it is often served like pasta in a sauce. One of my favourite variations of gnocchi in the fall is a pumpkin gnocchi and I could not help but wonder about a summer zucchini version.

I wanted the zucchini gnocchi to be nice and light so I decided to go with a ricotta base rather than a potato one and this had the added benefit of making things easier since you do not have to start by cooking the potatoes. The one problem that I foresaw was that zucchini contains a lot of water and that meant that you would need to use more flour and that meant the gnocchi would be heavier so I started things off by salting the shredded zucchini and squeezing out as much liquid as possible. To give the gnocchi even more summery flavour I added a fresh basil and a touch of lemon zest.

Although it take a bit of work, gnocchi is actually pretty easy to make. Once the gnocchi dough is mixed all you need to do is roll it out, cut it into small pieces, roll the pieces over a fork or gnocchi board for texture and then boil it before tossing it in your favourite sauce.

I cannot believe how wonderfully good this zucchini ricotta gnocchi is! It is so light and fluffy and full of summery flavours! In all honesty I could not stop eating it after it was cooked, before it even made it into the sauce! You could easily serve this gnocchi in a simple sauce like butter and parmesan but check back tomorrow to see what I served it in.

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Jalapeno Popper Corn Fritters

I have been dreaming of making these jalapeno popper inspired corn fritters for a while now and with the fresh local corn finally here it was time to make them! The basic idea is to take a corn fritter and add all of the flavours of jalapeno poppers including plenty of jalapenos, cream cheese, cheddar cheese and bacon. The recipe for these corn fritters could not be easier, you simply mix everything, form patties and fry in oil until golden brown and crispy. Even though these fritters are tasty enough to eat inhale all by themselves I wanted to serve them with a sauce for pouring over them or for dipping them into. For a long time I was not sure exactly what kind of sauce I wanted but when I had the idea for the jalapeno popper dressing I knew that it would be perfect! Two times the jalapeno popper goodness in one meal!

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