Main Dish Recipes

YIELDS: 4 SERVINGS | PREP TIME: 10 MINS | TOTAL TIME: 45 MINS

A restaurant-quality dish that never fails to impress the crowd. The tomato-and-basil cream sauce with Parmesan gives this meal away so easily. Salmon smothered in a creamy, luscious sauce – this makes my mouth water, always!

INGREDIENTS

2 tbsp. extra-virgin olive oil

4 (6-oz) salmon fillets, patted dry with paper towels

Kosher salt

Freshly ground black pepper

3 tbsp. butter

3 cloves garlic, minced

1 1/2 c. halved cherry tomatoes

2 c. baby spinach

1/2 c. heavy cream

1/4 c. freshly grated Parmesan

1/4 c. chopped herbs (such as basil and parsley), plus more for garnish

Lemon wedges, for serving (optional)

How to make Tuscan Butter Salmon

Step 1: Heat oil in a large skillet over medium-high heat.

Step 2: Season the salmon with salt and pepper. Once the oil is hot, add the salmon skin side up and cook for about 6 minutes or until very golden. Turn and cook the other side for another 2 minutes.

Step 3: Transfer the cooked salmon to a plate and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Saute the garlic for about a minute until fragrant. Stir in the cherry tomatoes, seasoning with salt and pepper. Cook until the tomatoes start to burst before adding the spinach. Cook some more until the spinach starts to wilt.

Step 5: Whisk in the heavy cream, followed by Parmesan and herbs. Let it simmer before adjusting the heat to low. Continue to simmer for about 3 minutes or until the sauce is a bit reduced.

Step 6: Place the salmon back into the skillet and spoon over the sauce. Simmer for another 3 minutes or until the salmon is cooked through.

Step 7: Before serving, garnish with more herbs and a squeeze of lemon. Enjoy!

Tuscan Butter Salmon

Rebecca YIELDS: 4 SERVINGS | PREP TIME: 10 MINS | TOTAL TIME: 45 MINS A restaurant-quality dish that never fails to impress the crowd. The tomato-and-basil cream sauce with Parmesan gives… Main Dish Recipes Tuscan Butter Salmon European Print This

Serves: 4 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 2 tbsp. extra-virgin olive oil
• 4 (6-oz) salmon fillets, patted dry with paper towels
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. halved cherry tomatoes
• 2 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan
• 1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
• Lemon wedges, for serving (optional)

Instructions

Step 1: Heat oil in a large skillet over medium-high heat.

Step 2: Season the salmon with salt and pepper. Once the oil is hot, add the salmon skin side up and cook for about 6 minutes or until very golden. Turn and cook the other side for another 2 minutes.

Step 3: Transfer the cooked salmon to a plate and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Saute the garlic for about a minute until fragrant. Stir in the cherry tomatoes, seasoning with salt and pepper. Cook until the tomatoes start to burst before adding the spinach. Cook some more until the spinach starts to wilt.

Step 5: Whisk in the heavy cream, followed by Parmesan and herbs. Let it simmer before adjusting the heat to low. Continue to simmer for about 3 minutes or until the sauce is a bit reduced.

Step 6: Place the salmon back into the skillet and spoon over the sauce. Simmer for another 3 minutes or until the salmon is cooked through.

Step 7: Before serving, garnish with more herbs and a squeeze of lemon. Enjoy!

Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 4

Perfectly coated with a blend of spices, these potato wedges are baked until crispy. My favourite and go-to side dish for hamburgers and sandwiches!

Ingredients

4-6 russet potatoes

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

3 tablespoons olive oil

How to make Potato Wedges

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Use parchment paper to line a large rimmed baking sheet or grease with oil or cookies spray.

Step 3: Slice the potatoes to make 4 to 6 wedges. Transfer into a large bowl. Pour in some water enough to cover the potato wedges. Soak for at least 16 to 60 minutes.

Step 4: Take the potatoes and drain. Use a clean towel to pat them dry and transfer to a large resealable Ziptop bag.

Step 5: Combine the garlic powder, onion powder, salt, pepper, and paprika in a small bowl until mixed.

Step 6: Grab the bag with potato wedges and add in the olive oil and spice mix. Seal, shake and rub the wedges to make sure they are well coated.

Step 7: Spread the potatoes in a single layer on the prepared baking sheet.

Step 8: Place inside the preheated oven and bake for about 30 minutes. Flip the wedges and bake for another 25 to 30 minutes. Keep checking to make sure that the wedges won’t burn.

Step 9: Remove from the oven and serve immediately with ketchup or any dipping sauce you prefer. Enjoy!

Nutrition Facts:

Calories: 271kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg

Potato Wedges

Rebecca Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 4 Perfectly coated with a blend of spices, these potato wedges are… Main Dish Recipes Potato Wedges European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 271 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4-6 russet potatoes
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Use parchment paper to line a large rimmed baking sheet or grease with oil or cookies spray.

Step 3: Slice the potatoes to make 4 to 6 wedges. Transfer into a large bowl. Pour in some water enough to cover the potato wedges. Soak for at least 16 to 60 minutes.

Step 4: Take the potatoes and drain. Use a clean towel to pat them dry and transfer to a large resealable Ziptop bag.

Step 5: Combine the garlic powder, onion powder, salt, pepper, and paprika in a small bowl until mixed.

Step 6: Grab the bag with potato wedges and add in the olive oil and spice mix. Seal, shake and rub the wedges to make sure they are well coated.

Step 7: Spread the potatoes in a single layer on the prepared baking sheet.

Step 8: Place inside the preheated oven and bake for about 30 minutes. Flip the wedges and bake for another 25 to 30 minutes. Keep checking to make sure that the wedges won't burn.

Step 9: Remove from the oven and serve immediately with ketchup or any dipping sauce you prefer. Enjoy!

Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 8

A fun and easy party snack – cereals coated in chocolate, peanut butter, and powdered sugar. A huge hit for all ages! Read along for the add-in ideas you can make.

Ingredients

8 cups Chex cereal (rice Chex, corn Chex, or a combination)

2 cups powdered sugar

1 1/2 cups semisweet chocolate chips

3/4 cup creamy peanut butter

4 Tablespoons salted butter, or add a pinch of salt if using unsalted butter

1 teaspoon vanilla extract

How to make Muddy Buddies

Step 1: Add the cereal in a large bowl and set aside.

Step 2: Evenly part between two Ziplock bags the powdered sugar.

Step 3: Cook the chocolate chips, butter, and peanut butter in a saucepan over medium-low heat. Stir until melted and smooth.

Step 4: Take the pan out of the heat and quickly stir in the vanilla extract.

Step 5: In the prepared cereal in the bowl, pour the chocolate mixture and stir until to evenly coated. Cool for several minutes.

Step 6: Add the coated cereal evenly between the two Ziplock bags. Seal and shake well until the cereals are entirely coated with powdered sugar.

Step 7: Store in an airtight container for up to a week at room temperature. Or freeze for up to 2 months.

Notes:

Large container instead of Ziplock bags is okay to use. Put on the lid and shake. Or sift the powdered sugar over the mixture spread on a large baking sheet and just toss to coat evenly.

Use any nut butter you prefer.

For the cereal, substitute it with Crispix.

Have fun and don’t limit your imagination, here are several add-in ideas for you:

M&M’s

Reeses pieces

Mini chocolate chips

Reeses peanut butter cups

Cookies and Cream Muddy Buddies

Any small colour candies

Nutrition Facts:

Calories: 720kcal | Carbohydrates: 103g | Protein: 14g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 17mg | Sodium: 518mg | Potassium: 577mg | Fiber: 12g | Sugar: 50g | Vitamin A: 851IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 22mg

MUDDY BUDDIES (AKA PUPPY CHOW)

Rebecca Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 8 A fun and easy party snack – cereals coated in chocolate, peanut butter,… Main Dish Recipes MUDDY BUDDIES (AKA PUPPY CHOW) European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 720 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 cups Chex cereal (rice Chex, corn Chex, or a combination)
• 2 cups powdered sugar
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup creamy peanut butter
• 4 Tablespoons salted butter, or add a pinch of salt if using unsalted butter
• 1 teaspoon vanilla extract

Instructions

Step 1: Add the cereal in a large bowl and set aside.

Step 2: Evenly part between two Ziplock bags the powdered sugar.

Step 3: Cook the chocolate chips, butter, and peanut butter in a saucepan over medium-low heat. Stir until melted and smooth.

Step 4: Take the pan out of the heat and quickly stir in the vanilla extract.

Step 5: In the prepared cereal in the bowl, pour the chocolate mixture and stir until to evenly coated. Cool for several minutes.

Step 6: Add the coated cereal evenly between the two Ziplock bags. Seal and shake well until the cereals are entirely coated with powdered sugar.

Step 7: Store in an airtight container for up to a week at room temperature. Or freeze for up to 2 months.

Notes:

Large container instead of Ziplock bags is okay to use. Put on the lid and shake. Or sift the powdered sugar over the mixture spread on a large baking sheet and just toss to coat evenly.

Use any nut butter you prefer.

For the cereal, substitute it with Crispix.

Have fun and don't limit your imagination, here are several add-in ideas for you:

M&M’s

Reeses pieces

Mini chocolate chips

Reeses peanut butter cups

Cookies and Cream Muddy Buddies

Any small colour candies

This easy, not fussy Cinnamon Sugar Pecans are the perfect snack and appetizer. A sweet, crunchy treat that you can easily make in a heartbeat. Excellent for any parties, holidays, Thanksgiving, or for when you need a quick sweet fix. I tell you, these are addicting! One time I made a batch and the kids never turned their backs until it’s all gone! These candied pecans or almonds are the first to disappear in parties that’s why I always make a few batches and just store them in an airtight container. These are perfect for gift-giving, too. Just put a cute tag or bow for a personal touch. And you’ll never miss this because the house always smells amazing whenever you’ll make this! This recipe will never be left behind no matter what!

Ingredients

1 pound pecans (and/or almonds)

1 cup of sugar

1 tbsp ground cinnamon

2 teaspoons vanilla extract

1 egg white

1/2 teaspoon salt (or your preference)

2 teaspoons water

How to make Easy Cinnamon Sugar Pecans

Step 1: Prepare the oven. Preheat it to 250 degrees.

Step 2: Use a parchment paper or a non-stick foil to line a baking sheet.

Step 3: In a large Ziploc bag, add the sugar, cinnamon, and salt. Mix well.

Step 4: In a large bowl, add the egg white, vanilla, and water. Whisk using a fork until frothy.

Step 5: Stir in the pecans until completely coated.

Step 6: Transfer the pecans into the Ziploc bag. Seal and shake well until the pecans are entirely coated with cinnamon and sugar mixture.

Step 7: Place and spread in a single layer the pecans out on the prepared baking sheet.

Step 8: Bake in the preheated oven for about an hour, mixing every 15 minutes.

Step 9: Serve immediately or store in an airtight container.

Easy Cinnamon Sugar Pecans

Rebecca This easy, not fussy Cinnamon Sugar Pecans are the perfect snack and appetizer. A sweet, crunchy treat that you can easily make in a heartbeat. Excellent for any parties, holidays,… Main Dish Recipes Easy Cinnamon Sugar Pecans European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound pecans (and/or almonds)
• 1 cup of sugar
• 1 tbsp ground cinnamon
• 2 teaspoons vanilla extract
• 1 egg white
• 1/2 teaspoon salt (or your preference)
• 2 teaspoons water

Instructions

Step 1: Prepare the oven. Preheat it to 250 degrees.

Step 2: Use a parchment paper or a non-stick foil to line a baking sheet.

Step 3: In a large Ziploc bag, add the sugar, cinnamon, and salt. Mix well.

Step 4: In a large bowl, add the egg white, vanilla, and water. Whisk using a fork until frothy.

Step 5: Stir in the pecans until completely coated.

Step 6: Transfer the pecans into the Ziploc bag. Seal and shake well until the pecans are entirely coated with cinnamon and sugar mixture.

Step 7: Place and spread in a single layer the pecans out on the prepared baking sheet.

Step 8: Bake in the preheated oven for about an hour, mixing every 15 minutes.

Step 9: Serve immediately or store in an airtight container.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: 6 servings

Who would not want an extra creamy and healthy fall meal to enjoy a cosy night in? This easy and quick Pumpkin Mac & Cheese has all the amazing textures, flavours in a bowl that everyone loves.

Ingredients

1 box dry pasta shells (can use gluten-free or chickpea pasta if desired)

2 tbsp. butter

¼ cup whole wheat pastry flour (can use regular flour or GF all-purpose flour)

½ tsp. onion powder

1 tsp. garlic powder

1 1/2 cups unsweetened almond milk

1/4 tsp. salt, plus more to taste

Freshly ground black pepper

1/2 tsp cinnamon

1/4 tsp. nutmeg

pinch of cayenne pepper

1/2 cup pumpkin puree

1 1/2 cup sharp cheddar cheese, grated

2 tbsp. parmesan cheese for topping

2 tbsp. toasted green pumpkin seeds (pepitas)

roasted veggies like delicata squash, butternut, or spinach (optional)

HOW TO MAKE PUMPKIN MAC & CHEESE

Step 1: Cook the noodles according to package direction until al dente. Drain and set aside.

Step 2: To make the slurry, add the butter in a large skillet or pot. Melt over medium heat. Then, add in a bit of flour and gradually add in the milk alternately with the flour. Whisk vigorously to remove any lumps.

Step 3: Once boiling, decrease the heat and simmer for a couple of minutes, stirring frequently until thick and no more clumps. Then, add in the garlic powder, onion powder, salt, freshly ground black pepper, cinnamon, nutmeg, and a pinch of cayenne pepper. Mix well.

Step 4: Stir in half of the sharp cheddar cheese until thoroughly melted before adding in the pumpkin puree and the remaining cheese. Whisk until incorporated.

Step 5: Add in the noodles and stir until coated. Season with salt and pepper according to taste.

Step 6: In a small skillet, lightly toast the pumpkin seeds over medium heat. Stir until roasted and a bit brown.

Step 7: Serve the pasta into individual bowls and top with parmesan cheese, pepper, and pumpkin seeds. Enjoy!

PUMPKIN MAC AND CHEESE

Rebecca Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: 6 servings Who would not want an extra creamy and healthy fall meal to… Main Dish Recipes PUMPKIN MAC AND CHEESE European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box dry pasta shells (can use gluten-free or chickpea pasta if desired)
• 2 tbsp. butter
• ¼ cup whole wheat pastry flour (can use regular flour or GF all-purpose flour)
• ½ tsp. onion powder
• 1 tsp. garlic powder
• 1 1/2 cups unsweetened almond milk
• 1/4 tsp. salt, plus more to taste
• Freshly ground black pepper
• 1/2 tsp cinnamon
• 1/4 tsp. nutmeg
• pinch of cayenne pepper
• 1/2 cup pumpkin puree
• 1 1/2 cup sharp cheddar cheese, grated
• 2 tbsp. parmesan cheese for topping
• 2 tbsp. toasted green pumpkin seeds (pepitas)
• roasted veggies like delicata squash, butternut, or spinach (optional)

Instructions

Step 1: Cook the noodles according to package direction until al dente. Drain and set aside.

Step 2: To make the slurry, add the butter in a large skillet or pot. Melt over medium heat. Then, add in a bit of flour and gradually add in the milk alternately with the flour. Whisk vigorously to remove any lumps.

Step 3: Once boiling, decrease the heat and simmer for a couple of minutes, stirring frequently until thick and no more clumps. Then, add in the garlic powder, onion powder, salt, freshly ground black pepper, cinnamon, nutmeg, and a pinch of cayenne pepper. Mix well.

Step 4: Stir in half of the sharp cheddar cheese until thoroughly melted before adding in the pumpkin puree and the remaining cheese. Whisk until incorporated.

Step 5: Add in the noodles and stir until coated. Season with salt and pepper according to taste.

Step 6: In a small skillet, lightly toast the pumpkin seeds over medium heat. Stir until roasted and a bit brown.

Step 7: Serve the pasta into individual bowls and top with parmesan cheese, pepper, and pumpkin seeds. Enjoy!

Prep Time: 20 minutes | Cook Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes | Servings: 8 people

So much comfort in a bowl – roasted tomato basil soup has a deep and rich flavour that no other soup can give. The flavours of all the ingredients balance each other to make this luxurious, deep, creamy soup. Serve alongside grilled cheese sandwiches for a wholesome, easy weeknight meal.

Ingredients

9 Roma tomatoes sliced lengthwise

3 tbsp extra virgin olive oil

2 tbsp unsalted butter

1 yellow onion diced

4 garlic cloves minced

1 tbsp fresh thyme minced

1 tsp Kosher salt

½ tsp ground black pepper

1 28 oz. can San Marzano tomatoes crushed

1 cup basil fresh, roughly chopped

1 tbsp sugar

2 cups chicken stock

2/3 cup heavy cream

How to make Roasted Tomato Basil Soup

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: On a baking sheet, spread the tomato halves and drizzle with olive oil. Sprinkle them with some salt and pepper.

Step 3: Place inside the preheated oven and roast for about an hour. Once done, remove the tomatoes from the oven and set aside.

Step 4: In a large pot or Dutch oven, heat 2 tbsp oil over medium-high heat.

Step 5: Saute the onion for about 5 minutes. Add in the garlic, thyme, salt, and pepper. Saute for a minute more before stirring in the crushed tomatoes followed by basil, then sugar. Adjust the heat to low and simmer for approximately 5 minutes.

Step 6: Pour in the stock and add in the roasted tomatoes. Continue to simmer for 30 minutes more, stirring often.

Step 7: To puree the soup, use an immersion blender or a blender or food processor. Do this in batches and return to the pot. And stir in the cream.

Step 8: For the mini croutons, slice several small pieces of bread in tiny cubes. Drizzle with oil, add diced garlic, and basil. Place in a 400 degrees oven and bake for 7 minutes.

Step 9: Serve the soup with croutons on top. Enjoy!

Notes:

Use any of your preferred tomatoes, slice them thick and remove any brown spots. Make this a day ahead but we prefer making them a few hours before using for the best result.

I prefer fresh thyme and basil but if not available use dried instead. Just reduce the amount to 1 1/2 tsp for thyme and 1/4 cup for dried basil.

Using cream will guarantee a silky, rich-tasting soup but if not available you can use whole milk or half-and-half instead and it’ll still be delicious.

To make this all the way vegetarian, use vegetable stock in place of chicken stock. Store in the fridge for up to a week and 2 months if frozen.

Nutrition Facts:

Calories: 190kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg

Roasted Tomato Basil Soup

Rebecca Prep Time: 20 minutes | Cook Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes | Servings: 8 people So much comfort in a bowl – roasted… Main Dish Recipes Roasted Tomato Basil Soup European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 20 mins 1 hr 20 mins

Nutrition facts: 190 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 9 Roma tomatoes sliced lengthwise
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 yellow onion diced
• 4 garlic cloves minced
• 1 tbsp fresh thyme minced
• 1 tsp Kosher salt
• ½ tsp ground black pepper
• 1 28 oz. can San Marzano tomatoes crushed
• 1 cup basil fresh, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: On a baking sheet, spread the tomato halves and drizzle with olive oil. Sprinkle them with some salt and pepper.

Step 3: Place inside the preheated oven and roast for about an hour. Once done, remove the tomatoes from the oven and set aside.

Step 4: In a large pot or Dutch oven, heat 2 tbsp oil over medium-high heat.

Step 5: Saute the onion for about 5 minutes. Add in the garlic, thyme, salt, and pepper. Saute for a minute more before stirring in the crushed tomatoes followed by basil, then sugar. Adjust the heat to low and simmer for approximately 5 minutes.

Step 6: Pour in the stock and add in the roasted tomatoes. Continue to simmer for 30 minutes more, stirring often.

Step 7: To puree the soup, use an immersion blender or a blender or food processor. Do this in batches and return to the pot. And stir in the cream.

Step 8: For the mini croutons, slice several small pieces of bread in tiny cubes. Drizzle with oil, add diced garlic, and basil. Place in a 400 degrees oven and bake for 7 minutes.

Step 9: Serve the soup with croutons on top. Enjoy!

Notes:

Use any of your preferred tomatoes, slice them thick and remove any brown spots. Make this a day ahead but we prefer making them a few hours before using for the best result.

I prefer fresh thyme and basil but if not available use dried instead. Just reduce the amount to 1 1/2 tsp for thyme and 1/4 cup for dried basil.

Using cream will guarantee a silky, rich-tasting soup but if not available you can use whole milk or half-and-half instead and it'll still be delicious.

To make this all the way vegetarian, use vegetable stock in place of chicken stock. Store in the fridge for up to a week and 2 months if frozen.

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6

I was never a fan of turmeric or ginger but all that changed because of this Carrot Ginger Soup. Carrots, ginger, and turmeric come together easily and perfectly to make this satisfying soup. Always my go-to for a light dinner or lunch.

Ingredients

2 tablespoon butter

1 Small Onion diced, about 1 cup

2 pounds Carrots peeled and cut into approximately 1-inch pieces

1-2 Garlic Cloves roughly chopped

1 tablespoon Ginger peeled and chopped

½ teaspoon Ground Turmeric

6 cups Chicken Broth

Pinch Black Pepper or to taste

Salt to taste if needed

How to make Carrot Ginger Soup

Step 1: In a large pot, melt the butter over medium heat. Saute the onions and cook, stirring slightly for about 5 minutes.

Step 2: Stir in the carrots, garlic, ginger, and turmeric. Continue to cook for about 3 to 5 minutes more, again stirring frequently.

Step 3: Pour in the chicken broth and adjust the heat to high to bring the mixture to a boil.

Step 4: Bring the heat to medium, covering the pot to cook for another 45 to 50 minutes or until the carrots are fork-tender.

Step 5: Take the carrots out of the heat. With an immersion blender, mash the carrot. Or use a blender instead to process the soup. If using a blender, note to not fill it to the top and just process in batches.

Step 6: Season with salt and ground black pepper, if needed.

Notes:

You can simply add chicken broth into the soup, place pot over medium heat, and add in a small amount (half a cup) at a time if the soup ends up too thick after processing until you reached your desired consistency. And simmer for some time until heated through.

Nutrition Facts:

Calories: 116.8kcal | Carbohydrates: 17.69g | Protein: 2.72g | Fat: 4.69g | Saturated Fat: 2.54g | Cholesterol: 10.03mg | Sodium: 998.78mg | Potassium: 698.6mg | Fiber: 4.54g | Sugar: 7.98g | Vitamin A: 25375.67IU | Vitamin C: 26.88mg | Calcium: 68.21mg | Iron: 1.03mg

CARROT GINGER SOUP

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 6 I was never a fan of turmeric or ginger but all… Main Dish Recipes CARROT GINGER SOUP European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 116.8 calories 4.69 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoon butter
• 1 Small Onion diced, about 1 cup
• 2 pounds Carrots peeled and cut into approximately 1-inch pieces
• 1-2 Garlic Cloves roughly chopped
• 1 tablespoon Ginger peeled and chopped
• ½ teaspoon Ground Turmeric
• 6 cups Chicken Broth
• Pinch Black Pepper or to taste
• Salt to taste if needed

Instructions

Step 1: In a large pot, melt the butter over medium heat. Saute the onions and cook, stirring slightly for about 5 minutes.

Step 2: Stir in the carrots, garlic, ginger, and turmeric. Continue to cook for about 3 to 5 minutes more, again stirring frequently.

Step 3: Pour in the chicken broth and adjust the heat to high to bring the mixture to a boil.

Step 4: Bring the heat to medium, covering the pot to cook for another 45 to 50 minutes or until the carrots are fork-tender.

Step 5: Take the carrots out of the heat. With an immersion blender, mash the carrot. Or use a blender instead to process the soup. If using a blender, note to not fill it to the top and just process in batches.

Step 6: Season with salt and ground black pepper, if needed.

Notes:

You can simply add chicken broth into the soup, place pot over medium heat, and add in a small amount (half a cup) at a time if the soup ends up too thick after processing until you reached your desired consistency. And simmer for some time until heated through.

Yield: 3 | Prep Time: 15 MINUTES | Cook Time: 30 MINUTES | Total Time: 45 MINUTES

Easy, spicy baked pumpkin wedges are the perfect vegetarian dish with simple yoghurt tahini dip and a fabulous side dish for meat, poultry, or fish. These perfectly roasted pumpkins are outrageously delicious, healthy, low-calorie, gluten-free, vegan, not to mention easy and quick to make!

Ingredients

Roasted pumpkin

750 g/ 26.5 oz Hokkaido pumpkin, one small (See note)

2 garlic cloves

1 teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon hot paprika powder

½ teaspoon turmeric powder

3-4 tablespoons olive oil

salt and pepper to taste

Yogurt tahini dip:

150 g/ 5.3 oz/ about 2/3 cup Greek yoghurt

1 tablespoon tahini

1 teaspoon za’atar

1 garlic clove

lemon juice, to taste

fine sea salt

pepper

How to make Roasted Pumpkin Recipe (Spicy Wedges)

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Wash the Hokkaido pumpkin and pat dry. No need to peel if you are using this kind. But if using butternut squash or alike, peel after washing. Discard the seeds and slice into around 1.5cm or 0.6-inch thick wedges. Transfer in a bowl or if baking directly in a casserole dish.

Step 3: Add the roughly chopped garlic and spices in a small bowl. Mix well. Add in the olive oil and stir to combine. Season with salt and pepper to taste.

Step 4: Add the mixture on the pumpkin wedges. Using your hands, rub well so the wedges are evenly coated. Let it sit for a while or if using already, roast for about 25 to 30 minutes or until soft. You can check the wedges after 20 minutes.

Step 5: Remove from the oven and serve immediately. Perfect with a yoghurt tahini dip or as a side dish.

To make the Yogurt Tahini Dip:

Step 1: In a small bowl, add the Greek yoghurt, tahini, za’atar, grated garlic clove and salt, pepper, and lemon juice. Stir well.

Notes:

Also called Red Kuri squash, if using Hokkaido just wash, no need to peel. Or use butternut squash instead but this kind needs to be peeled first before using.

Nutrition facts:

Amount Per Serving: CALORIES: 386 TOTAL FAT: 27g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 22g CHOLESTEROL: 6mg SODIUM: 467mg CARBOHYDRATES: 28g FIBER: 5g SUGAR: 13g PROTEIN: 13g

Roasted Pumpkin Recipe (Spicy Wedges)

Rebecca Yield: 3 | Prep Time: 15 MINUTES | Cook Time: 30 MINUTES | Total Time: 45 MINUTES Easy, spicy baked pumpkin wedges are the perfect vegetarian dish with simple yoghurt… Main Dish Recipes Roasted Pumpkin Recipe (Spicy Wedges) European Print This

Serves: 3 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 386 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Roasted pumpkin
• 750 g/ 26.5 oz Hokkaido pumpkin, one small (See note)
• 2 garlic cloves
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon hot paprika powder
• ½ teaspoon turmeric powder
• 3-4 tablespoons olive oil
• salt and pepper to taste
• Yogurt tahini dip:
• 150 g/ 5.3 oz/ about 2/3 cup Greek yoghurt
• 1 tablespoon tahini
• 1 teaspoon za'atar
• 1 garlic clove
• lemon juice, to taste
• fine sea salt
• pepper

Instructions

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Wash the Hokkaido pumpkin and pat dry. No need to peel if you are using this kind. But if using butternut squash or alike, peel after washing. Discard the seeds and slice into around 1.5cm or 0.6-inch thick wedges. Transfer in a bowl or if baking directly in a casserole dish.

Step 3: Add the roughly chopped garlic and spices in a small bowl. Mix well. Add in the olive oil and stir to combine. Season with salt and pepper to taste.

Step 4: Add the mixture on the pumpkin wedges. Using your hands, rub well so the wedges are evenly coated. Let it sit for a while or if using already, roast for about 25 to 30 minutes or until soft. You can check the wedges after 20 minutes.

Step 5: Remove from the oven and serve immediately. Perfect with a yoghurt tahini dip or as a side dish.

To make the Yogurt Tahini Dip:

Step 1: In a small bowl, add the Greek yoghurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice. Stir well.

Notes:

Also called Red Kuri squash, if using Hokkaido just wash, no need to peel. Or use butternut squash instead but this kind needs to be peeled first before using.

Yield: 10 | Prep Time: 20 MINUTES | Cook Time: 2 HOURS | Total Time: 2 HOURS 20 MINUTES

Are you ready for some pumpkin madness? To start the season right, here is a mouthwatering Pumpkin Chili that is not only delicious but guaranteed extra hearty and nutritious!

INGREDIENTS

1.3 lbs ground turkey (extra lean)

6 small links (9oz) chicken maple sausage

1 sweet onion, chopped

3 cloves of garlic, minced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 15.5oz can cannellini beans, drained and rinsed

1 15.5oz can red kidney beans

1 29oz can pumpkin purée

1 28oz can diced tomatoes

1 12 fl. Oz. bottle pumpkin beer

1/2 cup chicken broth

2 tbsp chilli powder

1 tsp oregano

1 tsp cumin

2 tsp brown sugar

1/2 tsp cayenne pepper (optional)

4 Tbsp olive oil

Sea Salt and pepper to taste

GARNISH:

Sour cream

Grated cheddar cheese

Green onions, sliced

HOW TO MAKE PUMPKIN CHILI

Step 1: Slice the sausages thinly or if you can remove them from the casing. Set aside along with the ground turkey.

Step 2: Add 2 tbsp olive oil in a large heavy-bottomed pan. Once the oil is hot, add the garlic and onion. Saute until onion is translucent.

Step 3: Add in the bell peppers and continue to cook for 5 minutes more. Remove from the pan and set aside.

Step 4: Drizzle additional 2 tbsp olive oil in the same pot. Add in the ground turkey and sausage and cook for about 10 minutes until browned. Add a dash of salt and pepper to taste.

Step 5: Bring back the veggies in the pan once the meat has browned. Stir in the diced tomatoes, pumpkin, beans, and all spices. Pour in the pumpkin beer followed by chicken broth and give it a good stir.

Step 6: Adjust the heat to low and simmer, stirring hardly, for about 1 1/2 to 2 hours. If needed, season with some more salt and pepper to taste.

Step 7: To serve, garnish with some grated cheddar cheese, sliced green onions, a dollop of sour cream. Enjoy!

NOTES:

Substitute the chicken broth with vegetable broth and omit the meat to make this vegetarian.

PUMPKIN CHILI

Rebecca Yield: 10 | Prep Time: 20 MINUTES | Cook Time: 2 HOURS | Total Time: 2 HOURS 20 MINUTES Are you ready for some pumpkin madness? To start the season… Main Dish Recipes PUMPKIN CHILI European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.3 lbs ground turkey (extra lean)
• 6 small links (9oz) chicken maple sausage
• 1 sweet onion, chopped
• 3 cloves of garlic, minced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 15.5oz can cannellini beans, drained and rinsed
• 1 15.5oz can red kidney beans
• 1 29oz can pumpkin purée
• 1 28oz can diced tomatoes
• 1 12 fl. Oz. bottle pumpkin beer
• 1/2 cup chicken broth
• 2 tbsp chilli powder
• 1 tsp oregano
• 1 tsp cumin
• 2 tsp brown sugar
• 1/2 tsp cayenne pepper (optional)
• 4 Tbsp olive oil
• Sea Salt and pepper to taste
• GARNISH:
• Sour cream
• Grated cheddar cheese
• Green onions, sliced

Instructions

Step 1: Slice the sausages thinly or if you can remove them from the casing. Set aside along with the ground turkey.

Step 2: Add 2 tbsp olive oil in a large heavy-bottomed pan. Once the oil is hot, add the garlic and onion. Saute until onion is translucent.

Step 3: Add in the bell peppers and continue to cook for 5 minutes more. Remove from the pan and set aside.

Step 4: Drizzle additional 2 tbsp olive oil in the same pot. Add in the ground turkey and sausage and cook for about 10 minutes until browned. Add a dash of salt and pepper to taste.

Step 5: Bring back the veggies in the pan once the meat has browned. Stir in the diced tomatoes, pumpkin, beans, and all spices. Pour in the pumpkin beer followed by chicken broth and give it a good stir.

Step 6: Adjust the heat to low and simmer, stirring hardly, for about 1 1/2 to 2 hours. If needed, season with some more salt and pepper to taste.

Step 7: To serve, garnish with some grated cheddar cheese, sliced green onions, a dollop of sour cream. Enjoy!

NOTES:

Substitute the chicken broth with vegetable broth and omit the meat to make this vegetarian.

PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 6 servings

This creamy, rich Pumpkin Alfredo is super easy to come together without the calories of your usual Alfredo sauce. A perfect fall dish for an easy weeknight meal. A delicious velvety, smooth pasta dish that you’ll crave over and over again.

INGREDIENTS

1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water

6 tablespoons butter

2 garlic cloves minced

1 cup pumpkin puree, not pie filling

1/8 teaspoon nutmeg

2/3 cup half & half

1/2 cup freshly grated Parmesan cheese off the block

1 tablespoon fresh chopped parsley

HOW TO MAKE PUMPKIN ALFREDO

Step 1: Over high heat, bring a stock of water to a boil. Once boiling, add in a tsp of salt, then, add in the fettuccine. Cook according to package direction until al dente. Set aside a cup of pasta water before draining.

Step 2: In the meantime, melt the butter over medium-low heat.

Step 3: Saute the garlic and cook for about a minute, being careful not to burn the garlic.

Step 4: Pour in the half-and-half followed by the Parmesan, pumpkin, and nutmeg. Mix well until the sauce has heated through and the cheese has melted.

Step 5: Then, add in the pasta water, 1/4 cup at a time until you reached your desired consistency. Adding about half a cup will make your sauce thick and creamy or use more pasta water for a thinner consistency.

Step 6: Finally, stir in the cooked pasta and continue to cook for about a minute or two more over medium-high heat until the sauce is smooth and the pasta is well coated.

Step 7: Serve in bowls. If desired, garnish with fresh chopped parsley and fresh grated Parmesan.

Step 8: Serve and enjoy!

NUTRITION FACTS:

Calories: 477.38kcal | Carbohydrates: 59.08g | Protein: 15.36g | Fat: 20.33g | Saturated Fat: 11.52g | Cholesterol: 110.88mg | Sodium: 256.87mg | Potassium: 313.95mg | Fiber: 3.68g | Sugar: 2.92g | Vitamin A: 6975.05IU | Vitamin C: 3.15mg | Calcium: 162.9mg | Iron: 2.12mg

PUMPKIN ALFREDO

Rebecca PREP TIME: 5 mins | COOK TIME: 15 mins | TOTAL TIME: 20 mins | SERVINGS: 6 servings This creamy, rich Pumpkin Alfredo is super easy to come together without… Main Dish Recipes PUMPKIN ALFREDO European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 477.38 calories 20.33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water
• 6 tablespoons butter
• 2 garlic cloves minced
• 1 cup pumpkin puree, not pie filling
• 1/8 teaspoon nutmeg
• 2/3 cup half & half
• 1/2 cup freshly grated Parmesan cheese off the block
• 1 tablespoon fresh chopped parsley

Instructions

Step 1: Over high heat, bring a stock of water to a boil. Once boiling, add in a tsp of salt, then, add in the fettuccine. Cook according to package direction until al dente. Set aside a cup of pasta water before draining.

Step 2: In the meantime, melt the butter over medium-low heat.

Step 3: Saute the garlic and cook for about a minute, being careful not to burn the garlic.

Step 4: Pour in the half-and-half followed by the Parmesan, pumpkin, and nutmeg. Mix well until the sauce has heated through and the cheese has melted.

Step 5: Then, add in the pasta water, 1/4 cup at a time until you reached your desired consistency. Adding about half a cup will make your sauce thick and creamy or use more pasta water for a thinner consistency.

Step 6: Finally, stir in the cooked pasta and continue to cook for about a minute or two more over medium-high heat until the sauce is smooth and the pasta is well coated.

Step 7: Serve in bowls. If desired, garnish with fresh chopped parsley and fresh grated Parmesan.

Step 8: Serve and enjoy!