Oatmeal Blueberry Muffins

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Oatmeal Blueberry Muffins

Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Recipe Notes

Ingredients for 12 muffins

Fruit Casserole (A delight!)

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Fruit Casserole (A delight!)

Ingredients
  • 1 cup Blueberries
  • 1 cup strawberries or raspberries
  • 3 apples peeled and sliced
  • 1/4 cup butter
  • 1 cup flour
  • 6 tbsp Sugar
Instructions
  1. Place fruit in the bottom of the previously buttered pan. Sweeten the fruit to taste. Mix the butter, flour, and sugar until the consistence is granular. Sprinkle on fruits. Bake at 350F for approximately 30 minutes.
Ingredients
  • 1 cup Blueberries
  • 1 cup strawberries or raspberries
  • 3 apples peeled and sliced
  • 1/4 cup butter
  • 1 cup flour
  • 6 tbsp Sugar
Instructions
  1. Place fruit in the bottom of the previously buttered pan. Sweeten the fruit to taste. Mix the butter, flour, and sugar until the consistence is granular. Sprinkle on fruits. Bake at 350F for approximately 30 minutes.
Recipe Notes

Ingredients for a 7x9-inch dish

Creamy Pumpkin Risotto

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Creamy Pumpkin Risotto

Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Ingredients
  • 1 pie pumpkin (2 pounds) roasted and pureed
  • 2 tbsp olive oil
  • 2 shallots chopped
  • 1 cup arborio rice
  • 1 cup white wine or apple cider
  • 3 to 4 cups chicken stock, or vegetable stock
  • 2 tbsp fresh thyme
  • 4 tbsp mascarpone cheese, or cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
Instructions
  1. Cook shallots in olive oil over medium low heat until translucent.
  2. Add rice to pan and stir to coat in oil, continue to toast rice for 2 to 4 minutes. Pour wine to cover rice and cook until all liquid has evaporated.
  3. Add 1 cup of stock and cook until almost all liquid has evaporated, stirring GENTLY, occasionally. Add another cup of stock and repeat..., until rice is tender but still firm (al dente).
  4. Add 1/2 to 3/4 cup pumpkin puree, thyme, cheese and butter and stir to finish.
Recipe Notes

Serves 6

Chef Jeremy Gillmore, Sobeys Elmwood Drive

Squash and Ginger Soup

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Squash and Ginger Soup

Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Ingredients
  • 2 large Butternut Squash peeled and cubed
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 tbsp ginger chopped
  • 1 cup white wine or apple cider
  • 1 tsp clove ground
  • 1 tsp cinnamon ground
  • 2 tbsp butter
  • 2 litres vegetable stock or water
  • 1 litre whipping cream
  • salt and pepper to taste
Instructions
  1. Cook onion, garlic and ginger in butter over medium low heat until softened and beginning to turn golden brown.
  2. Add squash, cinnamon and cloves and stir. Deglaze with white wine and reduce until almost all liquid has evaporated.
  3. Add stock to just cover squash and simmer until squash is tender. Add cream and bring back to simmer.
  4. Working in batches, puree in a blender until smooth. Add more cream for a smoother consistency. Season with salt and pepper to taste.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Squash Cake

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Squash Cake

Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Ingredients
Cake
  • 1 500g hubbard squash or pie pumpkin peeled and grated
  • 2 1/2 cups (300g) self rising flour
  • 2 1/2 cups (300g) brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup (150g) raisins
  • 4 Eggs beaten
  • 1 cup (200g) butter melted
Frosting
  • 1 package cream cheese
  • 1/2 cup butter softened
  • 1 cup icing sugar
Instructions
  1. Heat oven to 350F. Line a 30 x 20 cm pan with parchment paper.
  2. Combine flour, sugar, spices and raisins and stir.
  3. Mix egg and butter and stir into dry mixture. Add grated squash and stir.
  4. Pour into pan and bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  5. For the frosting, beat package of cream cheese with 1/2 cup of softened butter and 1 cup of icing sugar.
Recipe Notes

Chef Jeremy Gillmore, Sobeys Elmwood Drive, Moncton NB

Baked Delicata Squash

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Baked Delicata Squash

Ingredients
  • 2 delicata squash 3/4 pound each
  • 3 tbsp butter softened
  • 1 tbsp Lime Juice
  • 1 tsp chili powder
  • salt and coarsely ground pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a baking dish and add water to the dish to a depth of 1/4 inch.
  3. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
  4. In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot.
Ingredients
  • 2 delicata squash 3/4 pound each
  • 3 tbsp butter softened
  • 1 tbsp Lime Juice
  • 1 tsp chili powder
  • salt and coarsely ground pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a baking dish and add water to the dish to a depth of 1/4 inch.
  3. Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
  4. In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. spoon the butter mixture into baked squash cavities and serve hot.
Recipe Notes

Servings: 4

Acorn Squash with Maple Butter

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Acorn Squash with Maple Butter

Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Recipe Notes

Servings: 4

Shaved Brussels Sprouts with Whole Grain Mustard Sauce

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Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.
Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.

Cream of Brussels Sprouts Soup

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Cream of Brussels Sprouts Soup

Ingredients
  • 1 to 2 tbsp butter or 1tbsp olive oil
  • 1 lb Brussels sprouts
  • 1 celery stalk
  • 1 medium leek
  • 3 cup chicken or vegetable broth
  • 1/4 - 1/2 cup heavy cream can use 1/2 cup coconut milk or any non-dairy milk
  • 1 tbsp lemon juice optional
  • shredded brussels sprouts and pepper to garnish
Instructions
  1. Trim stems from Brussels sprouts. Roughly chop the sprouts and set aside. Trim and roughly chop the celery; peel and chop the leek.
  2. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and leek. Sprinkle lightly with salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  3. Add the Brussels sprouts and stir to combine. Cook, stirring occasionally, until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially and cook until the Brussels sprouts are completely and utterly tender, about 10 minutes.
  4. Use a hand-held immersion blender to completely purée the soup.
Ingredients
  • 1 to 2 tbsp butter or 1tbsp olive oil
  • 1 lb Brussels sprouts
  • 1 celery stalk
  • 1 medium leek
  • 3 cup chicken or vegetable broth
  • 1/4 - 1/2 cup heavy cream can use 1/2 cup coconut milk or any non-dairy milk
  • 1 tbsp lemon juice optional
  • shredded brussels sprouts and pepper to garnish
Instructions
  1. Trim stems from Brussels sprouts. Roughly chop the sprouts and set aside. Trim and roughly chop the celery; peel and chop the leek.
  2. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and leek. Sprinkle lightly with salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  3. Add the Brussels sprouts and stir to combine. Cook, stirring occasionally, until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially and cook until the Brussels sprouts are completely and utterly tender, about 10 minutes.
  4. Use a hand-held immersion blender to completely purée the soup.

Brussels Sprouts baked with Sriracha

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Brussels Sprouts baked with Sriracha

Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.