It is time to pack away the flip flops and bring out the long sleeves.
The crisp air and early vibrant sunsets followed by bright starlit nights are all signs of the seasonal transition.
I love the sweet smell of freshly fallen poplar leaves. It’s strangely invigorating and makes me excited to take my daily stroll. We forget how magical and carefree this time of year can be.
Just when you think that the yard cleanup is done — lawnmower put away and leaves are all piled — and the kids of all ages stop whatever they’re doing to jump in or at least throw some leaves in the air.
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It is also the season of thanksgiving, a time for relaxed visits with family and friends, which include reminiscence, laughter and of course warm nutritious comfort foods that use seasonal fruits and vegetables.
The menu can be roasted in the oven all at once to simplify meal preparation.
Maple roasted chicken
This is a flavourful recipe. You could also use the sauce to glaze a whole chicken or turkey for roasting.
- 1/2 c. maple syrup 125 mL
- 1 can cranberry sauce 398 mL
- 6 chicken breasts
- 1/2 tsp. salt 2 mL
- dash of pepper to taste
Preheat oven to 350 F(180 C).
Place chicken breasts into nine X 13 inch (22 X 33 cm) oiled baking dish. Season with salt and pepper. Pour sauce over chicken. Cover and bake for 50 to 60 minutes. Serves four to six. – Source: www.tasteofhome.com.
Pan roasted autumn vegetables
- 4 medium potatoes, peeled and thinly sliced
- 4 parsnips, sliced
- 4 carrots, sliced
- 1 medium onion, sliced
- 1 c. chopped peppers in red, yellow or orange, sliced 250 mL
- 4 tbsp. olive or vegetable oil 60 mL
- salt, pepper and seasoning
- salt to taste
Place potatoes, carrots, parsnips and onion in a 15 x 10 baking dish. Drizzle the oil over the vegetables, mix thoroughly and cover. Roast in the oven for one hour at 350 F (180 C) or until potatoes are tender. Top with chopped dill or parsley if desired. Serves six.
Note: Use your favourite vinaigrette salad dressing, such as Italian or Greek, to coat the vegetables in place of the oil if desired.
Vegetable rotini salad
- 1/2 pkg. rotini pasta, cooked, drained and cooled 450 g
- 1 c. feta cheese 250 mL
- 1 c. halved or whole cherry tomatoes, depending on the size 250 mL
- 1 c. peeled and chopped cucumbers 250 mL
- 1/2 c.-3/4 c. Greek vinaigrette dressing 125 mL-175 mL
- 1/4 c. finely chopped red onions 60 mL
Combine ingredients in a large sealable bowl and refrigerate for at least one hour or until chilled. Makes eight 1 cup (250 mL) servings. Can be made ahead of time. – Source: Adapted from Kraft Canada.
Orange glazed banana cake
This recipe is great for breakfast or coffee break. It is delectable enough to be served as a dessert with fresh fruit. The orange glaze gives the traditional banana cake a refreshing twist.
- 3 mashed bananas
- 1 1/2 c. sugar 375 mL
- 1 tsp. vanilla 5 mL
- 2 eggs
- 1/2 c. oil 125 mL
- 1/4 c. plus 1 tbsp. buttermilk 75 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. baking powder 5 mL
- 1/4 tsp. salt 1 mL
- 1 3/4 c. flour 425 mL
- 2 tbsp. hemp seed or chia seed or a combination of both for a nutty flavour, optional 30 mL
Preheat oven to 350 F (180 C) and grease and flour the baking pan.
The addition of seeds are a source of omega 3, protein and fibre. They are available at health food stores and grocery stores.
Glaze:
Combine one cup (250 mL) of icing sugar with enough orange juice to make a pourable glaze. Spoon over the cake.
Fruit cocktail crumble
This is a reborn recipe that was from my grandmother’s recipe for apple crumble. This year while switching to a new refrigerator we decided to make a dessert from the variety of produce in the fruit drawer. The blend of so many flavours was a hit, and each time you make the dessert it will be a unique taste. This nutritious dessert is packed with antioxidant berries and fibre rich tree fruits.
- 6 c. sliced seasonal fruit of your choice (we enjoyed a combination of concord grapes, purple plums, rhubarb, peaches, crab apples and blueberries 1.5 L
- 1 c. sugar 250 mL
- 1 tbsp. flour 15 mL
- sprinkle of cinnamon
- squeeze of lemon or orange juice
Prepare fruit and arrange in a nine X 13 inch (22 X 33 cm) baking pan or similar sized casserole dish.
Sprinkle cinnamon over top and a squeeze of fresh lemon or orange juice. Preheat oven to 325 F (160 C)
Topping
Combine 1/ 2 c. (125 mL) each of brown sugar, oats, flour and softened butter until crumbly. Spread over fruit mixture and gently press down to pack. Bake for approximately 45 minutes and serve warm with ice or whipped cream.
Spiced zucchini cookies
Try these moist and spicy cookies that use up abundant zucchini.
- 1/2 c. butter or margarine, softened 125 mL
- 1 c. sugar 250 mL
- 1 egg
- 1 c. zucchini, finely grated 250 mL
- 2 c. flour 500 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1 tsp. ground cinnamon 5 mL
- 1/2 tsp. ground cloves 2 mL
- 1 c. raisins 250 mL
Cream together the margarine and sugar in a medium bowl until smooth. Beat in the egg and then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon and stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least one hour or overnight.
Preheat oven to 375 F (190 C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Bake for eight to 10 minutes until slightly golden. Cool and remove to wire racks to cool completely.
Frost with a sugar glaze or cream cheese icing if desired. You can also add a couple of tablespoons of seeds or ground nuts to this batter to make a small change for added nutrition. – Source: www.allrecipes.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
