Spicy Butternut Squash Soup

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Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash. 

I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup.  I was hooked!

It's a flavourful, rich and hearty soup without any cream or dairy.

This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.

   Spicy Butternut Squash Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:40 minutes

 

Ingredients:

1 butternut squash, peeled, cubed, seeds removed

1 medium potato, peeled, cubed 

1 onion, chopped 

1 carrot, chopped

1 celery stalk, chopped

1 clove garlic, chopped

4 tbs oil (divided in half)

4 cups, chicken or vegetable broth

2 tsp garlic powder, divided

1 tsp onion powder, divided 

1/2 tsp thyme

2 pinches cayenne pepper 

salt and pepper to taste 

  

 

Instructions:

1. preheat your oven to 400 degrees
2. In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
3. In a large pot, on medium heat, add oil, onions, garlic, carrots and celery.  stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder  and cayenne.  
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.) 
6. Dish out the soup into 6 bowls and garnish with black pepper and cayenne.
   

 

Crispy Parmesan Chicken

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This recipe has quickly become one of our favourites.

I love this recipe because it is one of those hearty meals that doesn't really take too much time to make. It's full of flavour. And, well, Mr. Man was thoroughly impressed. 

And Mr. Man loves it because, well, it's simply delicious. (He doesn't ask for much really.)

I am always looking for ways to upgrade our dinners.  I love adding protein to them but after a while, it all seems the same. 

So I added this crispy parmesan chicken on this side instead.

I love the mix of the different textures - the soft comforting-ness of pasta and then this crisp, flavourful chicken. Opposites but yet, they go so well together. 

I try not to deep fry anything, ever. I can't seem to tolerate those foods.  But but because this chicken is shallow fried, it isn't overly oily and greasy. Just delicious and crispy.

The best thing about this recipe is that it's still full of flavour.

I've had a lot of breaded chickens that just taste like a bread-like crust.  That's where this is different. The panko crumbs gives this chicken an extra crunch. And all the seasonings gives this chicken so much flavour!  I could easily eat this breaded chicken alone and it will still be delicious. 

      Crispy Parmesan Chicken

 

Makes:2 servings

Preptime: 5 minutes

Cook time:10 minutes

 

Ingredients:

2 chicken breasts, butterflied

4 tbsp oil

1 cup japanese style panko bread crumbs

1/2 cup grated parmesan cheese

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 egg, beaten

 

Instructions:

1. In a shallow bowl or plate, evenly mix panko crumbs, parmesan, salt, pepper, italian seasoning, garlic powder and onion powder. Set aside 
2. Dip the chicken breast in the beaten egg. Ensure chicken is evenly coated.
3. Press the chicken breast into the panko crumb mixture on both sides and its evenly coated. 
4. In a skillet, add a few tablespoons of oil - enough to just cover the bottom of the pan - no more. Heat skillet on medium high heat. 
5. Shallow fry the chicken on both sides until golden and cooked through (approximately 5 minutes per side).

Eggs Florentine with Spinach

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Kiss your avocado toast goodbye and wave hello to Eggs Florentine! 

Brunch. There is something so much more decadent about it than regular breakfast.

Brunch always seems so much more classy and elegant. But let’s be honest it’s a little overpriced, especially given that we can make it at home for a fraction of the cost. (Mainly because I was sick of paying $15 for avocado toast when loaf of bread and a few avocados don’t cost nearly that much!) Since I'm cheap, ahem, I mean, ...fiscally (somewhat) responsible(?), So, that’s what I started to do..  It is so much easier on your wallet, and there's complaints that you can't find what you're currently craving on the menu.

Now, I do like easy recipes. But I also like different things (move over avocado toast! We've got more fun stuff (and just as easy) on the horizon.

I started with Eggs Florentine.  (Sounds fancy, doesn't it?) This recipe involves puff pastry, which is the easiest thing in the world to use. Buy it frozen, turn on your oven and you're pretty much good to go.  

Even better, if you are making brunch for a crowd (or just your bestie or significant other) this dish will make them think you spent hours in the kitchen.  realty is, it only took 20 minutes! (shh! I  won't tell!) Just tell your guests to bring the mimosas and you'll take care of brunch!

Eggs Florentine with Spinach

4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 1 package puff pastry, defrosted
• 4 large eggs
• 1 bundle fresh baby spinach
• 2 tablespoons oil
• 1 quarter onion, chopped
• salt to taste
• pepper to taste

Instructions:

1. Pre-heat oven to 400 degrees
2. unroll defrosted puff pastry sheet and cut into 4 squares
3. in a large skillet, saute onions in the oil over medium heat
4. Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
5. After 10 minutes, remove the puff pastry from the oven and with a spoon, push down the centre, so that the edges form a wall
6. Spoon the spinach into the centre of the puff pastry. (Try to form a wall with the spinach to keep to eggs in the centre).
7. Carefully, break an egg into the spinach.
8. Very carefully, place the puff pastries back into the oven for another 10 minutes or until the egg whites are opaque. (The eggs will be cooked but the yolk will be runny.)

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Elegant Madeleines

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Today, I thought I would share one of my favourite recipes with you.  I personally love madeleines.  These are so easy to make (I mean, less than 15 minutes prep time!) and they look so elegant, they are sure to impress your guests.

If you’ve never had them, madeleines are little French butter cakes. They are perfect for so many occasions – bridal showers, Easter brunch, Mother’s Day or your coffee in the morning on a random Tuesday.   

Seriously though, these little bite-sized cakes look so pretty on a dessert table.

I personally like to add cinnamon to this recipe because I will eat almost anything if it has cinnamon in it! (Except carrot cake – stop trying to put vegetables in my dessert!!)

The last time I made them, the Mister and I finished the entire batch in one day!!  They are so good, you just can’t stop yourself from eating them! Plus I usually make the mini madeleines so it feels like you only had two bites, and so you reach for another.  And another…. Before you know it, the entire batch is gone!

I’ve tried various ways of dressing them up by dipping them in chocolate or dusting them with cinnamon sugar - even though they are so pretty on its own.

You can get some really good deals on the pans at places like Winners, Marshal’s and even <Kitchen Stuff Plus http://www.kitchenstuffplus.com/trudeau-structure-silcone-madeleine-pan-fuchsia-grey>. I personally bought the mini pans from Amazon because I feel like eating 20 mini madeleines are not as bad as 10 full sized madeleines. (Yes, my logic is flawed. No, I don’t care).

Here is the recipe that I like to use.

Elegant Madeleines

Makes: 24 madeleines

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients:

• 2 large eggs plus 1 egg yolk
• 2/3 cups sugar
• 2/3 cups flour
• 2/3 cups softened butter
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F. Grease the madeleine pan with butter.
2. Using an electronic hand beater, beat the eggs and sugar until thick and foamy. Add nutmeg and cinnamon into the egg mixture and blend well. Fold in the flour and use a spatula to mix well. Fold in the softened butter and blend.
3. Transfer the batter into the madeleine pan and fill about 3/4 of the way. Bake for 10 minutes or until they turn light golden brown.
4. Remove the madeleine pan from the oven and let cool on a cooling rack.