Brussel Sprout Salad

If you think you don’t like brussel sprouts, make this salad. You will change your mind about these crazy little cabbages!

This salad has so much texture, I just loved it!

What you need,

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16-20 brussel sprouts

¼ cup Parmesan cheese

½ cup pecan halves, toasted

¼ cup dried cranberries

3½ tbsp. extra virgin olive oil

1½ tbsp. cider vinegar

1 tsp. Dijon mustard

Salt/Pepper

Shred the brussel sprouts using a sharp knife or mandolin.

In a large bowl toss the brussel sprouts with the Parmesan cheese, pecans and cranberries.

In a small jar combine the extra virgin olive oil, vinegar, mustard and salt and pepper. Shake well to combine.

Pour the dressing over the salad and toss to coat.

Serve right away.

This salad was a perfect side with my Baked Pumpkin Pasta!

Make it, you will love it.

Jen

Recipe adapted from Shutterbean

Baked Pumpkin Pasta

Who says pumpkin is just for dessert? Not me!

This Baked Pumpkin Pasta is so warm and creamy, a perfect fall dinner!

As an added bonus it has kale in it, so that makes it super healthy!

What you need,

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8oz. rotini pasta

1 tbsp. butter

1 small shallot, finely diced

¼ tsp. nutmeg

½ tsp. dried thyme

2 cloves garlic, minced

1 bunch kale, washed and chopped

1 18oz can pumpkin puree

¼ cup Parmesan cheese + more for topping

¼ cup sharp cheddar, grated

¼ cup milk

½ - ¾ cup cooking water from the pasta

Salt/Pepper

¼ panko crumbs

Heat the oven to 350 degrees.

In a large pot of salted boiling water cook the pasta according to package directions until el dente. Drain, reserving a cup or so of the cooking liquid.

In a large sauté pan melt the butter over medium high heat. Add the shallot, and cook for 1-2 minutes until softened. Add the nutmeg and thyme and cook for another minute until fragrant.

Add the kale and garlic and sauté about 3 minutes until kale is wilted.

Stir in the pumpkin puree, milk, Parmesan and cheddar. Add in a little of the pasta water at a time until you get the desired sauce consistency. You want it to be thick but thin enough to coat the pasta.

Season the sauce to taste with salt and pepper.

Add the drained pasta to the sauce and stir to coat.

Pour the pasta into a baking dish and top with panko and a little more Parmesan cheese.

Bake in the oven for 25-30 minutes until golden brown and bubbly.

I served this lovely fall pasta with a delicious brussel sprout salad.

I will share that recipe later this week!

Enjoy!

Jen

Recipe adapted from Kitchen Paper

Cranberry Orange Muffins

My Dad is coming for a visit this week. I am super excited! 

 

I thought I better make some muffins cause that is what you do when people come to visit, right??

These simple Cranberry Orange Muffins are perfection. The tart cranberries and the sweet orange go so well together.

What you need,

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2 cups all-purpose flour

¾ cup granulated sugar

½ tsp. salt

1 tsp. baking powder

¼ tsp. baking soda

2/3 cup buttermilk

6 tbsp. butter, melted and cooled

1/3 cup orange juice

1 large egg

1 tbsp. grated orange peel

1 ½ cup fresh cranberries, roughly chopped

Sanding sugar for topping

Heat the oven to 350 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl whisk together the flour, sugar, salt, baking powder and baking soda.

In a 2 cup glass measuring cup combine the buttermilk, butter, orange juice and peel and the egg. Whisk to fully combine.

Add the wet ingredients into the dry and stir just to combine, do not over mix. Gently fold in the cranberries.

Scoop the batter into the prepared muffin tin. Sprinkle the tops of the muffins with sanding sugar.

Bake for 18-20 minutes until the muffins are golden and a toothpick comes out clean.

Cool completely on a wire rack. You can store the muffins in an airtight container or freeze them. 

These amazing muffins are moist and flavourful.

They make a perfect on the go breakfast.

Hope my Dad likes them!

Jen

Recipe adapted from Company’s Coming.

Favourite Things Friday Vol 54 – Fish Sauce

Fish Sauce, sounds kinda scary right…

It totally isn’t! It is kinda awesome. It is a common ingredient in Asian cooking. It is salty and a bit sweet but really earthy. It adds a really savory flavour to dishes.

If you are looking for a recipe to try Fish Sauce how about these Vietnamese Noodle bowls,

Or this Spicy Basil Chicken

Both are super simple and totally delicious.

Have no fear of the Fish Sauce!

Happy Friday everyone!

Jen

Pumpkin Pancakes

I had a little left over canned pumpkin after making my Pumpkin Coffee Cake yesterday.

I remembered seeing a recipe for Pumpkin Pancakes in A Cozy Kitchen’s new cookbook “Pancakes”.

I just love Adrianna’s site and her cookbook is amazing!

These pumpkin pancakes are fabulous! They are light and fluffy and full of flavour!

What you need,

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1 cup all-purpose flour

2 tbsp. brown sugar

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

¼ tsp. ground nutmeg

1/8 tsp. ground cloves

1/8 tsp. ground ginger

1 cup buttermilk

1 large egg

¼ cup pumpkin puree (canned pumpkin)

½ tbsp. butter, melted and cooled

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

In a 2 cup glass measuring cup combine the buttermilk, egg, pumpkin and butter. Stir until fully combined.

Add the buttermilk mixture to the flour mixture and stir just to combine, do not over mix, some lumps are ok.

Heat a large skillet over medium heat. Add a little butter or spray with non-stick spray. Scoop about ¼ cup of the batter into the pan and cook for 2-3 minutes until the small bubbles form and the edges brown.

Flip the pancake and let it cook another 2-3 minutes until browned and cooked through.

You can keep the pancakes warm in a 200 degree oven on sheet pan.

Serve with a little smear of butter and your favourite syrup!

My in house taste tester loved these pancakes. He was like “how have you never made pumpkin pancakes before!”

Make them, eat them, love them!

Jen

Recipe from Adrianna Adarme’s cookbook “Pancakes”