Pumpkin Pie Hack

 

Making pumpkin pie from scratch might be a challenge sometimes, especially if you are focusing all your energy into preparing a turkey and multiple side dishes. So here’s a fullproof way to upgrade a plain store-bought pie into your own creation in less than 5 minutes!

 

Here’s what you’ll need…

Ingredients:

♦ 1/4 melted butter

♦ 1/4 brown sugar

♦ 1/4 maple syrup

♦ 1 1/2 cups chopped walnuts

Side note: You can substitute the maple syrup with honey and the walnuts with pecans.

Instructions:

♦ Stir all ingredients together.

♦ Pour mixture on top of pie.

♦ Decorate the pie rim with whip cream florets.

 

pumpkin pie hack

 

Simple. Quick. Delicious.

Happy Thanksgiving!

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Creamy Butternut Squash Soup (no roasting or baking required)

butternut squash soup 3

I’ve been always intimidated by butternut squashes. Maybe it’s because I didn’t grow up eating them or maybe it’s because whenever someone talked about using them in a recipe it involved long periods of roasting or baking. Either way, deciding to buy one and start a new tradition at our house was a Fall time goal.

So we purchased a butternut squash and thought that the easiest thing to do would be to make a simple squash soup that didn’t require any roasting or baking.

Here’s how:

Ingredients

◊ 1 butternut squash

◊ 2 tbsp salted butter

◊ 1 medium onion, chopped

◊ 2 cups chicken broth

◊ 1/2 cup heavy cream

◊ 1/4 tsp nutmeg

◊ 1/4 tsp cumin

◊ salt & pepper to taste

butternut squash 3

Instructions

♦ Melt butter in a medium sized pot

♦ Add chopped onion

♦ Cook for 2 minutes on medium heat, until translucent

Meanwhile,

♦ Cut the squash into two

♦ Remove the seeds by scooping them out with a spoon
Side note: Don’t throw away the seeds. Save them for later.

♦ Peel the squash using a vegetable peeler

♦ Cut the squash into 1/2 inch cubes

butternut squash cubes

♦ Add the squash cubes into the pot

♦ Cover with the chicken broth

♦ Add the spices

♦ Cover and cook for 20 minutes, until the squash is tender

♦ Puree the soup using a hand blender

♦ Blend in the cream

Done!

Serve plain or top with croutons.

butternut squash soup 2

You can also freeze the soup! Simply omit the cream, store and freeze in containers. Add the cream before serving, once the soup is re-heated.

butternut squash soup

A little snack while waiting for the soup to cook…

Squash seeds are very nutritious (full of vitamin A and C), so instead of throwing them out why not have them as a healthy snack? Simply season and roast.

Spicy Butternut Squash Seeds

Remove the squash flesh from the seeds collected earlier.

In a bowl, add:

◊ squash seeds

◊ 1 tbsp of olive oil

◊ pinch of salt

◊ pinch of cayenne pepper

◊ pinch of paprika

◊ pinch of garlic powder

◊ pinch of onion powder

After seasoning the seeds, scatter them on a non-stick pan.

Roast the seeds under the broiler for 4-6 minutes, flipping them over once after 2-3 minutes.

butternut squash seeds 4

Enjoy!

Butternut Squash Soup pin

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Autumn Kale & Sausage Stew

by Regina Cozzi

 

This nutritious slow cooker recipe is a great source of vitamin K, vitamin A, vitamin C and iron.

 

 

 

Ingredients:

2 tbsp olive oil

1/2 cup water

6 mild Italian sausages

8 medium potatoes

1 can of diced tomatoes

5 kale leaves

1 package Knorr® homestyle chicken stock

1 tsp caraway seeds

Ground pepper

 

ingr-kale

Instructions:

Cut sausages into 2 inch pieces.

Cut potatoes into quarters.

Cut kale into 4 inch pieces.

Add sausages, potatoes, water and oil in slow cooker.

Add stock, kale and tomatoes.

Top with pepper and caraway seeds.

 

The caraway seeds give this dish a distinct aroma!

caraway

Cook on LOW for 8 hours.
Check out the video below for a quick demonstration.

Enjoy!

 

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final-kale

Quick and Easy Chickpea Soup

 

 

This nutritious soup is a great source of fibre and iron.

Ready in 15 min, prep. included.

 

 

 

Ingredients:

1/2 chopped onion

2 tbsp olive oil

1 can of chickpeas drained and rinsed

2 cups water

1 package Knorr® homestyle chicken stock

grated Parmesan cheese (optional)

 

pic_souping

Instructions:

Heat oil in 3qt pot

Add chopped onions, cook until translucent

Add chickpeas

Add water and chicken stock

Bring to a boil

Let simmer for 10 minutes

Sprinkle with grated Parmesan cheese

Serve with buttered biscuits

Enjoy!

 

pic_soupbowl

Tip:

If time is an issue (e.g. getting ready to leave for hockey practice), add a couple of ice cubes in your child’s bowl to cool it down quicker.

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