Cran-Orange Cupcakes

I love cranberries. They are tart and bright! They are a beautiful rich red and pop! when they cook. What a festive little fruit ๐Ÿ˜€

cranberries

Cranberries are typically used to make juice and sauce. They are also used in baking and I decided to candy some up for a decorative topping to my cranberry orange cupcakes!

These delicious cupcakes are the perfect treat for

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Pumpkin Curry Soup with Cranberry Relish

Cranberry relish, pumpkin curry soup, pumpkin soup, cranberry and pumpkin

There is no denying I love a good spice blend. Layers of flavors, that dance around the star ingredient.

I came across a few variations of a pumpkin curry soup and knew immediately that I wanted to try making it my own.

I had previously purchased some pumpkins, roasted and peeled and then pureed them. So, I was excited to have fresh pumpkin puree for this recipe. You can read

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Rosemary Roasted Carrots

carrots roasted with rosemary

During the 100th episode of MasterChef, I was the first round draft pick to join Nick Nappi’s team. We set out to create a menu to celebrate this huge milestone. The guests of honor included previous MasterChef contestants, restaurateurs,ย and food bloggers!

Our menu consisted of an appetizer of oysters and caviar (so fancy!) and our entree was duck breast with rice and roasted carrots!

We had little time to prep everything and I was worried about having to peel carrots for 50 people! But then,ย Mr. Stephen Lee, master gardener, ultimate veggie connoisseur had a brilliant suggestion! He handed me aย 

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Beef and Bean Chili

recipe for beef and bean chili, bean and beef chili, chili recipe

My family loves football.

And fall is for football and parties with delicious food.

And there is nothing more delicious, comforting and filling on a cold fall day, than a warm bowl of chili!

My Aunt Hilda always made a delicious chili for game days. Because many in our family (including my Uncle Hassan and my mom) are vegetarian, she would make a vegetarian chili.

I prefer to have some meat, and so my beef and bean chili was born!ย 

recipe for beef and bean chili, bean and beef chili, chili recipe

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Easy Halloween Treats

chocolate covered marshmallows, marshmallows, easy halloween treats

I receive several requests for recipes each day. One of the most consistent request is for “something easy”.

For those requesting easy recipes, you have been heard. And with Halloween right around the corner, I thought I would make something festive, fun and most importantly, easy!

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Pumpkin Spice Granola

Noosa Yoghurt, Noosa Pumpkin, granola recipe, pumpkin granola recipe

Pumpkins, pumpkin spice lattes, pumpkin pies, pumpkin cupcake candle, and even a pumpkin spice life on snap chat! There is no denying the cultural obsession with all things pumpkins during the fall.

Growing up, pumpkins were for carving and for pie. Now they are in everything and I don’t mind that one bit!

pumpkin, noose yoghurt, pumpking flavored Noosa Yoghurt, pumpkins

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Roasted Acorn Squash Salad

roasted acorn squash recipe, squash salad recipe, salad recipe, fall salad

I love to cook with ingredients that are in season. This ensures the most flavorful, fresh and sustainable eating habits.

If you want to start cooking seasonally begin by shopping at your local farmer’s market! While you’re at the market, take a look around. The produce you see are what are in season!

squash, farmers market squash, fall harvest at farmer's market, variety of squash

With the fall comes a large variety of squash. This year, I have gravitated towards acorn squash and used it in a few different preparations.

I’ve stuffed some Acron Squash, and now I sliced them and roasted them for this salad.

roasting acorn squash, acorn squash, how to roast acorn squash

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Homemade Apple Cinnamon Rolls

homemade apple cinnamon rolls, cinnamon roll, apple

Fall was a time my family and I spent at the apple orchards.

We picked far too many apples, drank cider and ate donuts that were tossed in cinnamon sugar.

We then baked, and baked, and baked some more. And somehow, we never seemed to be able to make a dent in the large bushels of apples we brought home.

freshly picked apples, granny smith apple, fresh apples

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Vegetarian Stuffed Acorn Squash

acorn squash recipe, roasted acorn squash, stuffed acorn squash

I love the fall.

The crisp cool air, the colorful leaves, roasted vegetables, homemade Pumpkin Spice Pecan Muffins. There are so many things to enjoy during this time of year. ๐Ÿ™‚

I leap with excitement when I see squash and gourds and Indian corn in the markets! And I then proceed to buy them all.

fall squash, acorn squash, squash recipe, easy fall squash recipe, vegeterian squash recipeAren’t they beautiful?

And then when you roast them with some olive oil, kosher salt and black pepper, they become deee-lish!

oven roasted acorn squash, acorn squash, I could eat them without a great filling. But that doesn’t count as full meal, does it?

I chose to do a vegetarian filling for Meatless Monday. Shredded chicken or sausage works perfectly with this recipe! Just add it in the vegetables as they are sauteing.

vegetables, red cabbage sauteI’ve adapted my recipe for this delicious vegetarian stuffed acorn squash from Guy Fieri

Vegetarian Stuffed Acorn Squash
Serves 4
A beautiful roasted acorn squash stuffed with a saute of cabbage, bell peppers and onion and topped with your favorite cheese!
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Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
282 calories
39 g
8 g
14 g
5 g
3 g
392 g
439 g
10 g
0 g
10 g
Nutrition Facts
Serving Size
392g
Servings
4
Amount Per Serving
Calories 282
Calories from Fat 126
% Daily Value *
Total Fat 14g
22%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 8mg
3%
Sodium 439mg
18%
Total Carbohydrates 39g
13%
Dietary Fiber 6g
25%
Sugars 10g
Protein 5g
Vitamin A
55%
Vitamin C
174%
Calcium
17%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Roasted Squash
  1. 2 medium acorn squash, cut in half
  2. 1 1/2 tablespoons extra virgin olive oil
  3. 1/4 teaspoon kosher salt
  4. fresh ground black pepper
Filling
  1. 1 cup diced white onion
  2. 2 cups chopped red cabbage
  3. 1 cup diced bell pepper
  4. 3/4 cup diced celery
  5. 1 tablespoon minced garlic
  6. 1 tablespoon fresh lemon juice
  7. 2 tablespoons extra virgin olive oil
  8. 1 tablespoon honey
  9. 1/4 teaspoon kosher salt
  10. 1/4 teaspoon fresh ground black pepper
  11. 2 tablespoons fresh flat leaf parsley, chopped
  12. 1/4 cup goat or feta cheese
Instructions
  1. Preheat oven to 375 degrees
  2. Line a baking sheet with parchment paper
  3. Clean out the insides of the squash and roast seeds (if desired)
  4. Cut off the bottoms of the squash so they can stand
  5. Brush with olive oil and sprinkle salt and pepper
  6. Roast in oven for 30-35 minutes, until tender
  7. Meanwhile make filling by sauteing cabbage, onion, bell peppers and garlic until tender.
  8. Add lemon juice, honey, salt and pepper.
  9. Spoon filling into cooked squash and top with cheese and fresh parsley
  10. Enjoy ๐Ÿ™‚
Notes
  1. You may choose to add 1 cup shredded chicken breast or sausage. Mix in with the vegetable saute after mixing in honey and vinegar.
beta
calories
282
fat
14g
protein
5g
carbs
39g
more
Amanda's Plate http://amandasplate.com/
This dish is my new favorite Meatless Monday dinner!
acorn squash

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Pumpkin Spice Pecan Muffins

Pumpkin pecan muffins, pecan muffins, pumpkin muffins

It’s pumpkin season! You either love it or you love it.

I have fond memories of the pumpkin candies my grandmother makes. She would buy the biggest pumpkins available and boil them, simmer them in sugar and dry them out.

I was afraid of them as a kid. The only “pumpkin-y” thing I wanted to eat was pumpkin pie and this candy did not resemble a pie.

It was a strange shade of orange/brown, it giggled and the adults loved it (and somehow in my mind that equated to not tasting well). But then I tried it! And to my surprise I loved it!

I wanted to create a pumpkin muffin and I set out to buy a new muffin tin. I was at Marshall’s when I came across this beautiful pumpkin shaped muffin pan by Nordic Ware

NordicWare pumpkin tin, muffin baking pan, nordicware bakeware

There was a recipe on the back of the pan. And I thought “does anyone even use this?” I decided to change it up, make it my own and share it with you!

Here is my recipe:

Pumpkin Spice Pecan Muffins
Serves 12
A spiced pumpkin and pecan muffins with a maple glaze!
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Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
254 calories
46 g
31 g
7 g
3 g
1 g
106 g
276 g
31 g
0 g
5 g
Nutrition Facts
Serving Size
106g
Servings
12
Amount Per Serving
Calories 254
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 31mg
10%
Sodium 276mg
12%
Total Carbohydrates 46g
15%
Dietary Fiber 2g
8%
Sugars 31g
Protein 3g
Vitamin A
128%
Vitamin C
3%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups all purpose flour
  2. 3/4 cup packed brown sugar
  3. 2 cups pumpkin puree
  4. 2 large eggs
  5. 1/4 cup vegetable oil
  6. 1 1/2 teaspoons baking powder
  7. 1 1/2 teaspoons baking soda
  8. 1 1/2 teaspoon vanilla bean pasta or vanilla extract
  9. 1/2 teaspoons kosher salt
  10. 2 teaspoons ground cinnamon
  11. 1/2 teaspoon ground nutmeg
  12. 1/4 teaspoon ground cloves
  13. 1/4 teaspoon ground ginger
  14. 3 tablespoons chopped pecans, toasted
For the glaze
  1. 1 1/2 cups powdered sugar
  2. 2 tablespoons maple syrup
  3. 2 tablespoons milk
Instructions
  1. Preheat oven to 350 degrees
  2. Prep baking tins by spraying with non stick spray or lining with cupcake liners
  3. In a small bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. In a large bowl, mix together pumpkin, vegetable oil, eggs, brown sugar and vanilla.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. *Do NOT over mix*
  6. Gently fold in toasted pecans
  7. Divide muffin mix evenly between 12 cavities
  8. Bake for 25-30 minutes or until a toothpick inserted in center of muffin comes out clean
  9. Make glaze by mixing together powdered sugar, maple syrup and milk.
  10. Allow muffins to cool and top with glaze
  11. Enjoy ๐Ÿ™‚
beta
calories
254
fat
7g
protein
3g
carbs
46g
more
Amanda's Plate http://amandasplate.com/

When using spices, fresh is best! And if you are able to, try and grate your own cinnamon and nutmeg! Its fun, makes you feel more connected to your food and most importantly has a much better flavor!

ground nutmeg, fresh ground cinnamon, cinnamon, nutmeg, fresh ground spicesYou may also wish to make your own pumpkin puree. Which is also very easy and has a big flavor payoff!

 

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