This soup came about thanks to a bunch of broccoli hanging out in my fridge with nowhere to go. This version of broccoli-cheese soup is a little lighter than a traditional one as it has no milk or cream in it, but it’s still creamy, thanks to pureed veggies! A bowl of this broccoli-cheese soup makes a great healthy and yummy lunch for colder days!

Yummy, healthy and easy to make!

Yummy, healthy and easy to make!

Recipe (serves 4)

Ingredients:

3 garlic cloves, peeled and finely chopped

1 yellow onion, peeled and diced

6 cups broccoli florets (and diced peeled stems)

1 medium-large sweet potato, peeled and diced (you could use yellow or white potato as well)

1 carrot, sliced

1 red Thai chili (or ¼-½ tsp chili flakes), deseeded and finely chopped* (see NOTES)

4 cups vegetable or chicken broth

Olive oil

Salt

Black pepper

120-150 g aged cheddar cheese, grated [or a hard cheese of your choice, I think cheddar and parmesan mixed would be great, as well as Monterey Jack, mozzarella mixed with parmesan… the options are endless! J]

 

Preparation:

1. Add 1 Tbsp oil to a large pot over medium-high heat. Add garlic and onion and fry, stirring, 2-3 min.

2.  Add broccoli florets, sweet potato, carrot, chili (to your taste, start with a little and add until you’re happy) and ½ tsp each salt and pepper (use less pepper if you think it will be too spicy). Stir to combine.

3. Add 4 cups chicken or vegetable broth and let simmer over medium heat until vegetables are tender, approx. 10-12 min

4. Using an immersion blender, blend the soup as smooth as you want. Grate in most of the cheese, keeping some for garnish. Stir to melt.

5. Taste and adjust seasoning if needed.

6. Serve your nutritious bowl of yumminess with some grated cheese on top and a slice of your favourite bread on the side if you want (or our crackers from last week!) and enjoy!

NOTES:

*Be careful after handling the chili if using and don’t touch any sensitive skin for a good while after, it will burn!

Enjoy!

Enjoy!

 

My mom gave me this recipe during a visit to Sweden and since then we make sure to always keep these crackers on hand. I make almost weekly as the kids love them and since they are nut free they can take them to school! They are super delicious and so easy to throw together!

These delicious crackers are great with anything from cheese to hummus to salsa!

These delicious crackers are great with anything from cheese to hummus to salsa!

Combine all dry ingredients in a bowl. Add wet ingredients and stir.

Combine all dry ingredients in a bowl. Add wet ingredients and stir.

Divide dough between 2 lined baking sheets. Put parchment on top and flatten. Score into squares and bake!

Divide dough between 2 lined baking sheets. Put parchment on top and flatten. Score into squares and bake!

Recipe

Ingredients:

1 cup corn meal/flour (NOT corn starch)

½ cup sunflower seeds

½ cup sesame seeds

¼ cup ground flax seed

¼ cup pumpkin seeds

½-¾ tsp sea salt

¼ cup neutral vegetable oil (olive would probably work too but would change the flavour)

1 + 1/3 cup boiling water

Sea salt and/or sesame seeds for sprinkling on top

Preparation:

  1. Turn oven on to 325°F.
  2. Mix together all dry ingredients (corn meal through salt). Add oil and boiling water and mix well with a spoon to incorporate.
  3. Divide dough between 2 baking trays covered with parchment paper. Put parchment paper on top and spread out to a thin layer using your hands (you need to have parchment paper on top otherwise it becomes a crazy mess). Remove top parchment paper. Careful as it may be a bit hot at first, but it cools down quickly.
  4. Score into squares (so you can just break them apart once baked).
  5. Sprinkle with sea salt or sesame seeds to your liking.
  6. Bake at 325 for 45-60 min, or until crackers break apart easily.
  7. Enjoy with cheese, fruit, hummus, salsa or other dips and toppings!
Delicious

Delicious!

If allergies are not an issue, the Bulk Barn is a great place to get most of the ingredients. Otherwise well stocked supermarkets and health food stores typically carry them as well.

If corn is an issue I’m sure you could try a mixture of other flours, but I haven’t tried as we love these!

Thanksgiving is this weekend! I hope you have plans to spend some time relaxing while enjoying some delicious food! If you need some dessert inspiration, here is a recipe for an indulgent pumpkin treat – Pumpkin Cheesecake with Cinnamon Cream & Candied Pecans!

pumpkin cake top

Recipe

Pumpkin Cheesecake with Cinnamon Cream & Candied Pecans

Crust:

1 bag gingersnap cookies (284 g – I use the MI-DEL brand which can be found in the health food section of supermarkets like Fortinos.)

1/3 cup butter, melted (preferably unsalted)

Filling:

4 packages cream cheese, room temperature (8 oz each)

1 ¾ cup sugar

1 can butternut squash puré (or pumpkin) (15 oz)

5 large eggs

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp grated nutmeg

¼ tsp ground cloves

¼ tsp salt

1 Tbsp pure vanilla extract

2 Tbsp all-purpose flour

Cinnamon Whipped Cream:

1 cup cold whipping cream (35%)

2 T (-1/4 C) maple syrup

1 tsp pure vanilla extract

1 tsp ground cinnamon

Candied Pecans:

1 cup roughly chopped pecans

2 Tbsp maple syrup

Directions

Crust:

  1. Preheat the oven to 350°F.
  2. Add gingersnaps in 2 batches to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add melted butter. Stir until evenly mixed. Press mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 min.
  3. Remove from the oven and let cool while preparing the filling.

Filling:

  1. Boil a kettle of water.
  2. To a large bowl, add cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2-3 min. Add butternut or pumpkin and beat until incorporated. Beat in eggs, 1 at a time, then add cinnamon, ginger, nutmeg, cloves, salt and vanilla. Beat until blended. Add flour and beat until incorporated.
  3. Wrap sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the kettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. (Make sure you don’t get any water inside the cake pan). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 min.
  4. Carefully remove cake from water bath and let cool on a wire rack.
  5. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.

Candied Pecans:

  1. Put pecans in a small-medium pan and fry for about 2 min.
  2. Add maple syrup and stir to coat nuts. Keep stirring to prevent from burning, 2-3 min. Careful, the hot maple syrup will be very hot!
  3. Set aside to cool and caramelize for 10-15 min.

Cinnamon Whipped Cream:

  1. Meanwhile, pour cream and maple syrup into a medium-large bowl and beat with an electric hand mixer until thick and frothy. Add vanilla and cinnamon and beat until medium peaks form.

Serve your pumpkin cheese cake topped with cinnamon cream and candied pecans and enjoy with family and friends!

Oct Thanksgiving Pumpkin Cheesecake__edited-1

The dinnerlicious! team wishes you a Happy Thanksgiving!

 

I have a couple of yummy but simple recipes for you, which are great to bring to a gathering or put out if you have people over!

20141219 poppers

Prosciutto Wrapped Jalapeno Poppers

We find these slightly addictive! They may be too hot for smaller eaters, but oh so good for grown-ups! For a sweeter prosciutto-cheese treat, try our Prosciutto Wrapped Dates!

Ingredients:

6 jalapenos

½ cup cream cheese

½ cup grated old cheddar

6 large or 12 small thin slices prosciutto (or bacon if you prefer)

Preparation:

1 Preheat oven to 400°F.

2 Line a baking tray with foil.

3 Cut jalapenos in half lengthwise and carefully remove seeds and ribs – careful NOT to touch any sensitive skin after doing this as it will burn! To remove some heat you can soak the cut jalapenos for 30 min if desired.

4 In a bowl mix together cheeses.

5 Fill jalapeno halves with cheese and wrap each in a slice of prosciutto.

6 Place on baking tray and cook in the oven for approx. 15 min.

7 Let cool, dig in and enjoy!

20141219 caramels

Natural “Caramels”

These are so easy and so tasty! My kids came by when I was making them once, popped one (without chocolate) into their mouth and immediately exclaimed “Mmmm caramel, I love caramel!” Yes to a healthier treat!

Ingredients:

1 cup pitted dates

½ Tbsp peanut (or other nut or seed) butter

½ cup dark chocolate chips or chopped chocolate.

Preparation:

1 Place pitted dates and peanut butter in a food processor and process until smooth.

2 Take mixture out and roll into small balls. You should get approx. 15 balls. Put in the fridge or freezer for 10-15 min to harden.

3 In a small bowl gently heat chocolate (either over a water bath or in the microwave)*.

4 Dip caramels in the chocolate and place on parchment paper to harden.

5 Optional: You can sprinkle with caramels with either some sea salt, chopped nuts, fancy sugar etc!

6 Let cool so chocolate sets.

7 Enjoy!

*If you melt the chocolate over a water bath be careful not to get water into the chocolate. Also, the smaller the bowl, the better for this purpose!

If microwaving the chocolate, do it in increments of 25-30 seconds and stir between so you don’t burn the chocolate and it gets dry.

I hope you enjoy these recipes and have a wonderful holiday!

Thanksgiving is in a few days! I hope you have plans to spend time with friends and family, while enjoying some delicious food! If you don’t know what to make for dessert yet, here is a recipe for a slightly different pumpkin recipe – Pumpkin Cheesecake with Cinnamon Cream & Candied Pecans!

Oct Thanksgiving Pumpkin Cheesecake__edited-1

Recipe

Pumpkin Cheesecake with Cinnamon Cream & Candied Pecans

Crust:

1 bag gingersnap cookies (284 g – I use the MI-DEL brand which can be found in the health food section of supermarkets like Fortinos.)

1/3 cup butter, melted (preferably unsalted)

 

Filling:

4 packages cream cheese, room temperature (8 oz each)

1 ¾ cup sugar

1 can butternut squash puré (or pumpkin) (15 oz)

5 large eggs

1 ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp grated nutmeg

¼ tsp ground cloves

¼ tsp salt

1 Tbsp pure vanilla extract

2 Tbsp all-purpose flour

 

Cinnamon Whipped Cream:

1 cup cold whipping cream (35%)

2 T (-1/4 C) maple syrup

1 tsp pure vanilla extract

1 tsp ground cinnamon

Candied Pecans:

1 cup roughly chopped pecans

2 Tbsp maple syrup

Directions

Crust:

  1. Preheat the oven to 350°F.
  2. Add gingersnaps in 2 batches to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add melted butter. Stir until evenly mixed. Press mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 min.
  3. Remove from the oven and let cool while preparing the filling.

Filling:

  1. Boil a kettle of water.
  2. To a large bowl, add cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2-3 min. Add butternut or pumpkin and beat until incorporated. Beat in eggs, 1 at a time, then add cinnamon, ginger, nutmeg, cloves, salt and vanilla. Beat until blended. Add flour and beat until incorporated.
  3. Wrap sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the kettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. (Make sure you don’t get any water inside the cake pan). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 min.
  4. Carefully remove cake from water bath and let cool on a wire rack.
  5. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.

Candied Pecans:

  1. Put pecans in a small-medium pan and fry for about 2 min.
  2. Add maple syrup and stir to coat nuts. Keep stirring to prevent from burning, 2-3 min. Careful, the hot maple syrup will be very hot!
  3. Set aside to cool and caramelize for 10-15 min.

Cinnamon Whipped Cream:

  1. Meanwhile, pour cream and maple syrup into a medium-large bowl and beat with an electric hand mixer until thick and frothy. Add vanilla and cinnamon and beat until medium peaks form.

Serve your pumpkin cheese cake topped with cinnamon cream and candied pecans and enjoy with family and friends!

pumpkin cake top

The dinnerlicious! team wishes you a Happy Thanksgiving!