Quinoa & Mushroom Stuffed Butternut Squash

Nov 4, 2015

Quinoa is gluten-free, contains complete protein, essential nutrients, and is naturally high in fiber making it a healthy choice for any meal. It’s mild flavour is perfect for this dish as it doesn’t overpower the mushroom’s subtle flavour.

Total Time: 105 min  •  Cook time: 75 min  •  Prep Time: 30 mins

Makes: 4 Servings

Ingredients
•  1 butternut squash, sliced in half
•  3 tablespoons olive oil or canola, divided
•  salt and pepper
•  1 cup quinoa, thoroughly rinsed* – see note below
•  2 cups chicken or vegetable stock
•  1 – 1 1/2 cups mushrooms, sliced (Shiitake or Cremini for best flavour)
•  1/2 small onion, chopped
•  2 cloves garlic, chopped
•  fresh basil for garnish

Directions
1. Preheat oven to 450º F.
2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish.  Drizzle with 1 tablespoon oil and season with salt and pepper, add 1/4 inch of water and cover with  aluminum foil.   Place in oven and bake for around 35-40 minutes, or until tender. Remove from oven and let cool.
3. Heat a saucepan over medium-high heat. Add 1 tablespoon of canola or olive oil and heat. Toast the quinoa in the oil, stirring frequently with a spatula or wooden spoon, until the quinoa is a light golden color, about six to eight minutes.
4. Pour the chicken broth into the saucepan. Bring the mixture to a boil. Cover, and reduce heat to low and let cook for 15 minutes without stirring. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
5. In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes. Cook until onions are translucent.  Add to fluffed quinoa and mix gently together. Season with salt and pepper to taste.
6. Reduce oven temperature to 375º F.
7. Scoop out a little of the squash, leaving about a 1/4 inch of flesh.  Fill squash with quinoa and mushroom mixture.
8.  Return stuffed squash to oven for 20-25 minutes, or until top is golden brown. Garnish with basil before serving.

NOTE: Quinoa seeds are coated with saponin, a naturally occurring compound that is very bitter. Use a colander and gently swirl seeds around under running water until thoroughly washed.

Pumpkin Pie Popsicles

Oct 26, 2015

It’s never too cold in Bermuda to eat popsicles! However, instead of the mainly fruity popsicles you’re used to eating throughout the summer months, we’re incorporating the more familiar and comforting flavours of the season into this Fall treat. We liked the thought of frozen pumpkin pie on a stick, so here’s a great recipe to try. Kid’s love them and they’re a real surprise if served as Thanksgiving Day dessert.

Ingredients
– 2 cups pureed pumpkin
– 1 cup plain greek yogurt
– 1/2 cup sugar
– 1 teaspoon vanilla extract
– 1 Tablespoon Pumpkin Pie Spice
– 6 standard-sized graham crackers
– 1 tablespoon butter, melted

Directions
1. Mix first five ingredients in a large bowl until well combined.

2. Pour pumpkin mixture into molds. Tap mold gently on counter top to release any air bubbles.

3. In a food processor, add the graham crackers and process until fine crumbs form. While the food processor is running add butter until mixture looks like wet sand. Sprinkle bottom third of popsicles with graham mixture, pressing gently to ensure the mixture bonds with pumpkin mixture.

4. Freeze one hour and then insert sticks. Freeze 4-5 hours or until completely frozen. Enjoy!

Homemade Apple Jelly

Oct 26, 2015

Spread on toast or biscuits, or served with pork dishes, homemade apple jelly is a sweet fall treat! Making apple jelly is easy too, and it doesn’t require the addition of pectin for the jelly to set because apples are already naturally high in pectin. However, for the best “set”, use a mix of sweet and tart, slightly under ripe apples – tart apples have the most pectin but you’ll want the sweet flavour from varieties like Rome Beauty and Fuji.

Make a few batches so you can share with family and friends, or for tucking into holiday gift baskets.

Ingredients

• 3-4 pounds apples
• 4-5 cups of water
• sugar – use this ratio:  ¾ cup sugar to 1 cup of strained apple juice
• juice of one lemon
• Cinnamon stick

Directions

1. Wash and rinse the apples and the lemon. Cut apples into quarters and the lemon in half.
2. Add the quartered apples, lemon halves and cinnamon stick to a large pot and add enough water to cover about an inch above top of fruit (apples should be floating).  Bring to a boil. Reduce heat and simmer until fruit is soft and pulpy, about 45-60 minutes.
3. Remove from heat and let cool. Strain apple mixture in a sieve lined with cheesecloth. Refrigerate overnight. NOTE: Do not press apple mixture through sieve as this will result in cloudy jelly.
4. Add the juice to a large heavy bottomed pan and add the sugar. Slowly bring to the boil, stirring to dissolve the sugar. When the juice and sugar has come to the boil remove from the heat and skim off foam. Return to the heat and using a jelly or candy thermometer, boil until mixture reaches 8 degrees above the boiling point of water: 218°F (about 15 minutes at rolling boil). Alternatively, you can use the spoon test. Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
5. Skim off foam and pour into warm sterilised jars, leaving 1-inch space from top of jar. Add jars to a waterbath to seal lids (about 10 minutes). Remove, and allow to cool completely before handling or checking seal.
6. Label the jars with the name and date. Store apple jelly in a cool, dark, dry environment.

NOTE: You can add more spices if desired – nutmeg, ginger, cloves, pumpkin pie spice, etc. in step 4. Our favourite addition? Chili peppers! Simply add 2½ tablespoons of chopped red chili pepper (seeds and all!) to step 1 but omit the cinnamon stick and lemon.

Roasted Pumpkin with Balsamic & Rosemary

Oct 26, 2015

It’s pumpkin season! Pumpkin slices roasted with sweet balsamic vinegar and savoury rosemary – a delicious, and easy side dish using Autumn’s favourite veggie. Makes about 4-6 servings.

Ingredients
– 2 lbs. Pumpkin, sliced
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 3 garlic cloves, chopped
– 2 large sprigs rosemary, finely chopped (about 1 teaspoon) plus use for garnish
– Coarse sea salt, to taste
– Freshly ground black pepper

Directions
1. Preheat oven to 400°F.
2. Spread pumpkin slices in an even layer on a large baking sheet.
3. Whisk together olive oil, balsamic vinegar, garlic cloves and rosemary. Drizzle over pumpkin. Toss together well to coat evenly.
4. Roast pumpkin, turning after 20 minutes, until tender and golden, about 40-45 minutes.
5. Sprinkle on coarse sea salt and freshly ground black pepper, add small sprigs of rosemary and serve.

Sauteed Bananas with Toffee Sauce

Oct 13, 2015

Impress your guests with this elegant dessert. It’s quick and easy to make.

PREP TIME: 2 mins  COOK TIME: 15 mins

Ingredients

• 4 Bananas, cut in half, then sliced lengthwise
• 1 tablespoon Butter

For the Sauce

• 1 cup Dark Brown Sugar
• 4 Tablespoons Butter
• 1/2 cup Half & Half Cream
• 1 Tablespoon Vanilla Extract
• 1/4 teaspoon Ground Cinnamon
• Pinch of Salt

Directions

1. Heat 1 tablespoon butter in a skillet over medium heat. Once butter has melted add sliced bananas and gently brown until golden, about 3 to 5 minutes. Remove bananas from skillet.
2. Add all sauce ingredients to the skillet and whisk together over medium high heat. Continue to cook, whisking constantly for about 5 to 7 minutes, until sauce thickens. Return bananas to the skillet with the toffee sauce and gently toss to coat for about 1
   minute. Remove from heat.
3. Serve glazed bananas (4 banana slices) with a scoop of vanilla ice cream, or better yet, Alex & Pete’s Black Rum & Raisin Artisan Bermuda Ice Cream. Spoon additional sauce over bananas. Top ice cream with a caramel cage (optional) for an elegant presentation. Caramel cages are super easy to make – learn how in this video from Dulce Delight.