My kids are all grown up, but I still have fun sharing the excitement of this spooky season. It’s a time when children can transform themselves into their favourite character, and for a day or two they are immersed in an imaginary life.
With my own kids, I remember after every country stop the almost instant peek into their heaping treat bags to be sure they had enough candy and to see whose bag was the fullest. It was always a competition.
At the end of the night, there was often some tired trading as candy was exchanged for more favourable treats. As well, in our family there was always a “kid tax,” meaning the parents got a piece or two.
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I treasure these memories, and even the thoughts of the messy but expressive pumpkin carving and the sugar high behaviours make me smile.
While we may be consuming more treats than usual at this time of year, it is also a time to use seasonal foods to enhance our menus. Be sure to add some extra fibrous foods such as vegetables and berries to help process the sweets.
So what’s lurking?
Zucchini soup
I was served this creamy soup at a luncheon and was asking for the recipe as soon as the bowl was empty.
- 1 tbsp. olive oil or butter 15 mL
- 2 garlic cloves, minced
- 1 large onion, chopped (brown, yellow or white)
- 2 lb. zucchini, cut into 0.5″/1.5 cm slices, larger ones halved, about 4 to 6 medium (approximately 8 c./2 L) 1 kg
- 3 c. vegetable or chicken broth 750 mL
- 1 c. water 250 mL
- 3/4 c. cream or add a good knob of butter instead 175 mL
- 1 c. milk, any fat %, or more cream 250 mL
- salt and pepper
Garnish
- cream, for swirling
- finely shredded parmesan cheese
Heat oil in a large pot over medium heat. Add garlic and onions and cook for three to four minutes until they are light golden brown.
Add zucchini, broth and water. Bring to a boil, then cover and reduce heat to medium. Spoon off the brown foam every now and then. Cook for 15 to 20 minutes or until zucchini is very soft.
Use a stick blender to whizz until smooth. (See large blender note*)
Stir through cream and milk. Add salt and pepper to taste.
Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan and more pepper. Serve hot or at room temperature. Side with crackers or bread.
Serves four. Source: www.recipetineats.com.
* To use a blender, you must cool slightly before whizzing, otherwise the heat will expand, making quite a mess. It is best to whirl in a few batches and then return to pot.
Autumn skillet chili
I love all of the extras in this chili.
- 1 tbsp. oil 15 mL
- 1 lb. ground beef 454 g
- 1 c. chopped onion 250 mL
- 1/2 c. finely diced peppers 125 mL
- 1/2 c. finely chopped fresh mushrooms 125 mL
- 1/2 c. grated carrot 125 mL
- 1 tbsp. garlic powder (or minced fresh garlic
- 1 tsp/5 mL) 15 mL
- 1/2 c. rinsed, uncooked lentils 125 mL
- 1 can diced tomatoes (not drained) or 2 c. of home canned 19 oz., or fresh peeled 540 mL
- 2 14 oz. cans brown beans in tomato sauce 398 mL
- 2 tbsp. chili powder 30 mL
- 2 tsp. paprika 10 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. black pepper 1 mL
- dash of cayenne pepper if desired
- 1 tbsp. brown sugar 15 mL
- fresh hot mashed potatoes
In a large skillet, brown the beef and then add vegetables and garlic, saute until tender. Then add the lentils, tomatoes, beans, spices and sugar. Stir and cover. Let simmer for at least one hour. Serve over mashed potatoes if desired and side with some fresh bread for dipping.
Serves four.
Swedish apple pie
Seasonal apples grace the countertop. As the weather gets cooler, I crave a warm sweet with a lingering baking aroma, so why not whip up an easy version of the traditional apple pie. No rolling pastry is required.
- 4-5 large apples, peeled, cored and sliced (I like a firm apple such as Honeycrisp or Granny Smith)
- 2 tbsp. brown sugar 30 mL
- 1 tsp. cinnamon 5 mL
- dash of ground nutmeg
- 1 c. flour 250 mL
- 3/4 c. sugar 175 mL
- 3/4 c. butter or margarine (I use butter) chopped into very small pieces or melted 175 mL
- 1 egg
- pinch of salt
Preheat the oven to 350 F (180 C).
Prepare the apples and place in a nine inch (22 cm) pie pan (I prefer glass).
Place the apples on the bottom of the pan and sprinkle with cinnamon, nutmeg and brown sugar.
In a mixing bowl, combine the flour, sugar and butter, egg and salt until combined.
Pour over the apples and spread the batter so that all the apples are covered. Bake for 45 minutes and enjoy.
Note: Can add a handful of whole fresh/frozen cranberries to the prepared apples for some zing or substitute equal amounts of other fruit such as peaches if desired.
Makes one nine inch pie.
Source: adapted from www.justapinch.com.
Zucchini bread
This is so good sliced with a generous piece of cheese and some berries on the side.
- 1 3/4 c. all-purpose flour 425 mL
- 1 tsp. baking powder 5 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 tsp. salt 2 mL
- 1 1/2 tsp. ground cinnamon 7 mL
- 1/4 tsp. ground nutmeg 1 mL
- 1/2 c. oil 125 mL
- 1/2 c. packed light or dark brown sugar 125 mL
- 1/2 c. granulated sugar 125 mL
- 2 large eggs, at room temperature
- 1/4 c. unsweetened applesauce (or sour cream or Greek yogurt) 60 mL
- 2 tsp. pure vanilla extract 10 mL
- 1 1/2 c. shredded zucchini (no need to blot) 375 mL
- optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
Preheat the oven to 350 F (180 C). Prepare a nine by five inch (22X12 cm) loaf pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, apple sauce and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. Fold in any optional add-ins such as chocolate chips or nuts. Batter will be slightly thick.
Spread the batter evenly into prepared loaf pan. Bake for 55 to 70 minutes. Gently tent the bread with aluminum foil halfway through to prevent heavy browning on top. The bread is done when a toothpick inserted in the centre comes out mostly clean with zero raw batter.
Remove the bread from the oven and set on a wire rack. Cool in pan for one hour before removing from pan. You can slice the bread at this point, but it will still be warm in the centre and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
Cover and store leftover bread at room temperature for up to three to four days or in the refrigerator for up to one week.
This bread can also be made ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to three months.
Pumpkin muffins
- 1 3/4 c. all-purpose flour 425 mL
- 1 tsp. baking soda 5 mL
- 2 1/2 tsp. ground cinnamon 12 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1/4 tsp. ground ginger 1 mL
- dash of ground cloves
- 1/2 tsp. salt 2 mL
- 1/2 c. oil 125 mL
- 1/2 c. granulated sugar 125 mL
- 1/2 c. packed light or dark brown sugar 125 mL
- 1 1/2 c. canned pumpkin puree (not pumpkin pie filling) 375 mL
- 2 large eggs
- 1/4 c. milk (dairy or non-dairy) 60 mL
Preheat oven to 425 F (220 C). Prepare muffin tins.
In a large mixing bowl, whisk the flour, baking soda, spices and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients and then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for five minutes at 425 F(220 C), then, keeping the muffins in the oven, reduce the oven temperature to 350 F (180 C). Bake for an additional 16 to 17 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool for five minutes in the muffin pan before enjoying. Makes about one dozen large muffins.
Cover tightly and store at room temperature for up to one week.
If desired, add one cup of chocolate chips to the batter just before placing in muffin tins for the chocolate lovers in your circle. Alternatively, add one cup of halved fresh or frozen cranberries to the batter just before adding to the muffin tins. Cranberries add such a pop of flavour.
Source: adapted from Sally’s Baking Recipes.
Pumpkin snickerdoodle cookies
Sugar and spice is what good cookies are made of.
Cinnamon-sugar mix:
- 1/4 c. sugar 60 mL
- 1 tbsp. cinnamon 15 mL
Dough:
- 1 c. butter, softened 250 mL
- 3/4 c. sugar 175 mL
- 1/2 c. brown sugar 125 mL
- 1 tbsp. vanilla extract 15 mL
- 1/2 c. canned pumpkin (not pie filling) 125 mL
- 2 3/4 c. flour 675 mL
- 1 1/2 tsp. cream of tartar 7 mL
- 1 tsp. baking soda 5 mL
- 2 1/2 tsp. cinnamon 12 mL
- 1/2 tsp. nutmeg 2 mL
- 1/2 tsp. ground cloves 2 mL
- 1/2 tsp. salt 2 mL
In a small bowl stir together 1/4 c. sugar and 1 tbsp. cinnamon and set aside.
Preheat oven to 375 F (190 C) and prepare the baking sheet.
In a large bowl, cream together butter and sugars.
Add vanilla and pumpkin and mix well.
Add flour, cream of tartar, baking soda, spices and salt and mix until well combined.
Use a cookie scoop or a tablespoon to make one dough ball. Roll in the cinnamon-sugar mixture and place on prepared baking sheet at least three inches apart.
Bake for eight to 10 minutes. The cookies will finish up while they are cooling on the pan for five to 10 minutes. Makes three dozen cookies.
Source: www.lecremedelacrumb.com
Zucchini oatmeal chocolate chip cookies
- 1 c. shredded zucchini (blotted until no liquid drips out) 250 mL
- 2 c. old-fashioned whole rolled oats, not instant 500 mL
- 1 c. all-purpose flour 250 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 tsp. salt 2 mL
- 1 tsp. ground cinnamon 5 mL
- 1/2 c. unsalted butter, softened to room temperature 125 mL
- 1/2 c. packed dark or light brown sugar 125 mL
- 1/2 c. granulated sugar 125 mL
- 1 large egg, at room temperature
- 1 tbsp. pure maple syrup 15 mL
- 1 1/2 tsp. pure vanilla extract 7 mL
- 1 c. semi-sweet chocolate chips 250 mL
Lightly blot the shredded zucchini with a clean kitchen towel or paper towel.
Whisk the oats, flour, baking soda, salt and cinnamon together in a medium bowl. Set aside.
In another mixing bowl, beat the softened butter and both sugars together on medium speed until creamy. Add the egg and mix until combined, about one minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
Add the dry ingredients and the zucchini to the wet ingredients and then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least two hours and up to four days. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350 F (180C). Prepare baking sheets.
Remove dough from the refrigerator and scoop and roll, about 1.5 tablespoons of dough per cookie, and place three inches apart on the baking sheets. Bake for 13 to 14 minutes or until lightly browned on the sides. The centres will look very soft. For crispier edges, bake for 15 minutes.
Remove from the oven and allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to five days or in the refrigerator for one week.
Makes two dozen cookies.
Source: www.sallysbakingaddication.com
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
