Pumpkin Pancakes Stack Up for Fall

Oct 5, 2014

Cinnamon, allspice, and pumpkin fill your kitchen with the warm, inviting aromas of fall. These pancakes are so moist and delicious your family will be begging for more!

Makes: 12 servings
Prep time: 20 mins  •  Cook Time: 20 mins  •  Total time: 40 Mins

Fresh pumpkin puree is easy to make and much tastier than canned. Learn how…

Ingredients

• 1 1/2 cups milk
• 1 cup pumpkin purée (use cooked fresh or canned pumpkin)
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Directions

1. In a large bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Do not over mix as this will toughen the pancakes.
2. Heat a lightly oiled griddle or skillet pan over medium-high heat. Form each pancake by pouring approximately a 1/4 cup of the batter into pan or griddle. Brown on both sides and serve hot. Top with maple syrup or honey.

Cheese Stuffed Mushrooms

Sep 29, 2014

Stuffed with cheddar and Parmesan cheese and baked until golden, these mushrooms are perfect to serve as an appetizer or side dish.

Agaricus bisporus, an edible mushroom with many names depending on maturity. Find out more….

Ingredients

• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 12-16 very large mushrooms (Baby Bella, or large Buttons)
• 1 cup soft bread crumbs
• 2 cloves garlic, chopped
• 1/2 cup chopped parsley
• 1/2 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon leaf basil, crumbled
• 1 egg, beaten

Ingredients

1. Cook onion in olive oil until soft; do not burn.
2. Remove mushroom stems and chop; reserve caps.
3. Combine onions and chopped stems with remaining ingredients. Mound the stuffing in the mushroom caps, and bake in a preheated 350°F oven for 20 minutes.

Mushroom Quiche with Quinoa Crust

Sep 29, 2014

Mushrooms are a delicious, healthy substitute for meat! This quiche recipe from Nestle Kitchens is hearty, satisfying, and big on flavour but low in sodium and calories.

Makes: 12 servings  •  Prep Time: 15 minutes  • Total Time: 120 minutes

Ingredients

• Nonstick cooking spray
• 1 cup red or ivory quinoa, pulsed in blender until close to flour consistency
• 4 tablespoons butter, melted
• 1/4 cup water
• 1/2 teaspoon baking powder
• 1 tablespoon extra-virgin olive oil
• 1 pound sliced mushrooms (mixture of oyster, white button and/or baby brown bella cremini)
• 2 medium shallots, finely chopped (1/2 to 3/4 cup total)
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs
• 2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Fat Free or Lowfat 2% Milk
• 1 cup (4 ounces) shredded Gruyère cheese

Directions

1. PREHEAT oven to 350° F. Line bottomof9- or10-inchspringform pan with parchment paper or foil. It’s best to use two sheets, crisscrossing the sheets. P
   

   Nutrition Facts. Click to enlarge

   lace the side of the springform pan over the paper and close the latch. If using foil, fold the foil overhang up over the base of the pan. (Note: This step is necessary or the fluid will leak out. Alternately, a 9- or 10-inch-round cake pan will work and there is no need to line with foil.) Spray inside of pan with cooking spray.

2. COMBINE quinoa, butter, water and baking powder in medium bowl; stir well. Press firmly into bottom of prepared pan.
3. BAKE for 15 minutes.
4. HEAT oil in large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, for 5 minutes or until they begin to soften. Reduce heat to medium; stir in shallots and thyme. Cook, stirring occasionally, for about 5 minutes or until mushrooms are tender. Season with salt and pepper.

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Creamy Peppercorn Sauce

Sep 22, 2014

Easy to make and ready in as little as 30 minutes, creamy peppercorn sauce over a perfectly cooked steak is as elegant to look at as it is delicious to eat. Yum!

Peppercorns. “The world’s most popular spice is a berry that grows in grapelike clusters on the pepper plant (Piper nigrum), a climbing vine native to India and Indonesia. The berry is processed to produce three basic types of peppercorn—black, white and green. The most common is the black peppercorn, which is picked when the berry is not quite ripe, then dried until it shrivels and the skin turns dark brown to black. It’s the strongest flavored of the three—slightly hot with a hint of sweetness”. Read more foodterms.com

Ingredients
For the steak
1 or 2 steaks, tenderloin or other cut of your choice
1 garlic clove
Coarsely ground black pepper and salt
Butter
Olive oil
For the sauce
1 shallot, chopped
2 cloves garlic, chopped
3/4 cup beef broth
1 to 2 teaspoons Dijon mustard
1/4 cup Heavy Cream
Green peppercorns (use to taste and soak in beef broth a few hours before making sauce to infuse flavours)

Directions

1. Rub steaks with garlic clove and season with ground black pepper and salt. Add a little butter and olive oil to a pan. Cook steaks over medium high heat to desired doneness. Remove from pan and set aside.
2. In the same pan, make the sauce by adding chopped shallot and garlic to the drippings. Cook for about 30 seconds and add the beef broth along with the peppercorns and the Dijon mustard. Simmer until reduced. Add cream and simmer a few minutes longer. Note: If you want to ‘up the flavour’, simply crush a few of the peppercorns while reducing sauce.
3. Spoon peppercorn sauce over steaks and enjoy!