Here are some of our favourite fall recipes from the delishsis archives
Although these Dinner Pancakes with Quinoa, Mushrooms and Parmesan are good anytime, we find they’re a perfect comfort food for fall. Get the recipe here.
Who can resist pumpkin at this time of year! Our savoury Ravioli with Pumpkin, Greek Yogurt, Maple and Thyme is a nice departure from the usual sweet pumpkin pie, muffins and PSL’s. Get the recipe here.
This Curried Apple Chutney is the perfect accompaniment to serve on your Thanksgiving cheese board. It’s also great in a grilled cheese sandwich with aged cheddar. Get the recipe here.
If you love Thanksgiving as much as we do, this Turkey Breast with Bacon and Apple Stuffing is not only a great Thanksgiving dinner for two, but also an easy way to enjoy those Thanksgiving flavours anytime. Get the recipe here.
Hope you enjoy this collection of fall favourites. Do you have any favourite fall foods?
So it’s the start of another new year, yay 2014! We’re big believers in making new years resolutions. If the goals you set are honest, achievable and things you actually care about working on, resolutions are great motivators for improvement in all areas of your life. We decided to come up with a list of food/nutrition related goals for 2014 to share with you.
We’ve all heard it! 8 glasses a day for better skin, a flatter belly, more energy and better overall health. Although on most days, we do choose to drink water over juice, we’re still guilty of not drinking enough. We think the above illustration by Torrie T. Asai would sure help us remember to drink up! Do you have any tips for drinking more water?
2. This one’s a biggie! The UN estimates that 1/3 of all of the world’s food goes to waste, ONE THIRD!!! This is nuts considering around 925 Million people worldwide are threatened by starvation. This has been a resolution for the past few years now and is something that we are improving on. It’s not that we’re big food wasters (nor have we ever been) but by changing the way we shop for food and putting an emphasis on meal planning BEFORE we go to the store or market have really helped us to buy only the food we know we are going to eat before it goes bad.
The above photo is part of a really cool series by photographer Klaus Pichler entitled “One Third” on the topic of food waste.
To get you into holiday baking mode, we’ve rounded up 3 of our shortbread cookie recipes. Each are made using a classic shortbread recipe but have unique flavour twists to shake things up a little.
First up is Lemon Thyme Shortbread. Lemon zest brightens up the classic buttery sweet taste and a bit of fresh thyme adds a nice herbaceous note. This is classic shortbread taken to the next level. Recipe here
Next we have our Brown Sugar Shortbread with Garam Masala. If you aren’t familiar with the spice blend Garam Masala, you must try it! It’s a comforting blend of cinnamon, cloves, nutmeg, cardamom, cumin and pepper that pairs really well with these brown sugar shortbread cookies. Think cinnamon sugar with a bit of an extra kick. Recipe here
Fall is hands down our favourite time of year. The breathtaking colours, the sound of leaves crunching under your feet, watching leaves dance and fluter in the air as they slowly fall, the smell in the air, cozy sweaters, the list goes on and on.
To celebrate this glorious season, we created this colourful cocktail. Cheers to our favourite season!
Ingredients: makes 1 drink
- 3 oz of mulled apple cider
- 2 oz of your favourite sparkling wine
- splash of cranberry juice
- sprig of rosemary
- Pour chilled apple cider and sparkling wine into a champagne flute
- Give it a little spash of cranberry juice
- Garnish with a sprig of rosemary
- Give a cheer to fall!
Take the sprig of rosemary and rub it between your hands, this releases the natural oils and gives the cocktail a little extra somethin’ special
It’s our favourite season, pumpkin season! And with Thanksgiving coming up, we wanted to make an appetizer to bring to our family dinners. A few years ago, we learned a cool trick from Food & Drink Magazine: quick and easy ravioli using store bought wonton wrappers. Although nothing can beat homemade pasta dough, this is a very easy alternative that’s perfect when you don’t have a ton of time but still want to make something special.
For Thanksgiving, we decided to make a pumpkin ravioli. For the pumpkin filling, we used canned pure pumpkin and mixed it with greek yogurt for a nice creamy and rich texture. We seasoned the filling with nutmeg and thyme for the perfect combination of thanksgivingy flavours. After they were cooked, we sautéed them in a bit of brown butter and a drizzle of pure maple syrup for a touch of sweetness.
Ingredients: makes 12 (serves 4 as an appetizer)
- 24 storebought wonton wrappers
- 1 canned pure pumpkin
- 1/3 greek yogurt
- 1/2 tsp nutmeg
- 1tsp fresh thyme
- salt and pepper
- 3 tbsp butter
- 1 tbsp pure maple syrup
- warm water
- combine pumpkin, greek yogurt, nutmeg, thyme, salt and pepper in a medium mixing bowl
- spoon about 1 tbsp of pumpkin mixture onto a single wonton wrapper
- dip your fingers into warm water and run your finger along the edge of the wonton wrapper to moisten the edges
- place another wonton wrapper on top and with a fork, press down to seal all four sides
- repeat with all ravioli
- boil a large pot of water
- boil raviolis for 5 min or until cooked through, remove from heat and strain
- on medium heat, melt butter and sautee until it begins to brown slightly
- add raviolis, lower heat and sauté raviolis for 3-5 min
- drizzle with a touch of maple syrup (less is more in this case)
- garnish with fresh thyme sprigs
- serve and enjoy!
This weekend we celebrated the end of summer (sad, we know) with a last day of summer BBQ. Although the weather didn’t cooperate, there was plenty of warm weather nostalgia provided by all of the tasty summer food. We created this colourful, bright and fresh tasting grilled corn salad as a tasty side. It was such a big hit, we thought we’d share this one with you on the blog. We have a feeling this will become a regular in our repertoire of favourite salads and would also be awesome with grilled shrimp, lobster or fish.
- 4 cobs of corn, husks on
- 2 handfuls of cherry tomatoes
- 2 avocados
- 1 medium red onion
- handful of cilantro/to taste
- 1-2 jalapeños (optional, depending on if you like it hot)
- 2 limes
- heat BBQ to medium
- leaving husks on the corn, place corn cobs directly on the grill
- BBQ corn for about 35-40 min or until nicely charred, rotating every 10 min or so
- remove corn from grill and set aside to cool of
- once cool, remove husks from corn and cut kernels off cobs
- place corn kernels into a large salad bowl
- dice red onion and place into salad bowl
- finely dice jalapeno(s) and add to salad bowl
- slice cherry tomatoes in half and add to salad bowl
- chop cilantro finely and add to the bowl
- chop avocados and add to bowl
- squeeze limes into the bowl and stir carefully (try not to mash up avocados too much)
- serve as a side with grilled meat, fish, shrimp or lobster