white bean, turkey + pumpkin chili

 

when the weather turns colder, justin & i eat a lot of chili! it is so easy to make, full of flavour & can simmer away in the slow cooker all day as we work. is there anything better than coming home from a long day at the office & dinner being on the table within minutes? this recipe is not your average chili, as it includes my favourite seasonal ingredient: pumpkin (obviously). it features ground turkey, which can easily be substituted with pulled turkey (hello thanksgiving leftovers) & pumpkin puree as the base instead of a traditional tomato sauce. i also used white beans to lighten things up, as i love how it pairs with the pumpkin.

the start of october marks the beginning of crocktober, so i am partnering with crock-pot to share a couple of my go to slow cooker recipes including this chilli & a curried butternut squash stew! using crock-pot's "my time" technology, your meals will be perfectly cooked & right on time. it brings food to a safe temperature & then adjusts the cook cycle based on when you want to eat it. no more mushy or dry ingredients! less time spent preparing dinner & more time spent with family. find the full recipe for the chili below & click here for the butternut squash stew.

ingredients

  • 2 tablespoons olive oil
  • 16 ounces lean ground turkey
  • 2 cloves of garlic, minced
  • 1 medium onion, diced
  • 2 stalks of celery, diced
  • 2 medium carrots, peeled & diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground paprika
  • 2 teaspoons ground sage
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can pumpkin puree
  • 1 (15 ounce) can cannellini beans, rinsed & drained
  • 2 cups low-sodium turkey stock
  • salt & pepper, to taste

directions

  • in a skillet over medium heat add the oil & ground turkey. breaking up the turkey as you go, cook until browned.
  • add the garlic & onion. cook until softened, about 5 minutes. transfer mixture to crock-pot.
  • stir in the celery, carrots, chili powder, paprika, sage, cumin, pumpkin puree, beans & turkey stock. stir to combine. season with salt & pepper.
  • cover with lid & cook on low for 5 to 6 hours.
  • garnish with your favourite fixins & serve warm!

this post was created in partnership with crockpot canada!

stuffed butternut squash with rice

 

has everyone been cooking with a lot of squash lately!? i can't seem to get enough of it. just having the different types of squash on my kitchen counter gives me all the fall vibes! today i am partnering with USA RICE to share this fall inspired squash recipe that is easy enough for a weeknight supper, but fancy enough for a small autumn gathering. my stuffed butternut squash with rice features a hearty filling of whole grain rice, ground sausage, sweet red pepper & leafy kale filling. also, this dish is naturally gluten-free (as all rice is both gluten-free & fat free), so it is a great alternative to a bread based stuffing.

now lets talk rice! this cozy dish aside, there are so many simple ways to incorporate rice into any meal of the day (even dessert). rice is a super affordable grain & a little goes a long way. i always like to cook extra to have on hand in the fridge because of its versatility. think a simple rice & pea side dish, crispy arancini (my favourite way to use leftover white rice), a creamy vanilla & cinnamon rice pudding, chicken & rice soup or even adding a scoop to a smoothie! using U.S. grown rice is as local as it gets for canadians & is readily available at every grocery store. lastly, a great twist on this dish if you are in a pinch for time is to dice & roast the butternut squash separately as you prepare the filling on the stove top. once everything is ready, toss it all together in a serving bowl & you have yourself a simple fall side dish.

ingredients

  • 1 large butternut squash, halved
  • 2 tablespoons olive oil, divided
  • 2 sausages, casing removed
  • 2 cloves of garlic, minced
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cups of freshly torn kale, packed
  • salt & pepper, to taste
  • 2 cups U.S. grown brown rice, steamed
  • 1/2 cup grated fresh mozzarella
  • chopped walnuts, to garnish
  • grated parmeasn cheese, to garnish

directions

  • preheat oven to 400(f) degrees & line a baking sheet with parchment paper.
  • place the butternut squash skin side down & brush with a tablespoon of olive oil. season with salt & pepper. roasted until tender, about 45 minutes.
  • in a skillet over medium heat add the remaining olive oil & sausage. break up the ground sausage as it cooks to resemble ground meat.
  • once the sausage is browned add the garlic, onion & red pepper. cook until the onion turns translucent, about 5 minutes.
  • stir in the kale & continue cooking until the kale is wilted, about 2 minutes.
  • remove from heat & transfer to a mixing bowl. stir in the rice & mozzarella. season with salt & pepper to taste.
  • evenly divide mixture amongst the squash halves. if desired, scoop out a little bit of the squash flesh to create more room for filling.
  • transfer bake to oven, reduce heat to 350 degrees & bake for an additional 20 to 25 minutes.
  • top with walnuts & parmesan cheese. serve immediately!

toasted marshmallow & sweet potato pie

 

truth be told, i have never had a sweet potato & marshmallow casserole. it is just something you wouldn't find on an italian's thanksgiving table! i think if i made it for my family, no one would even think about adding it to the plate alongside the turkey & gravy. but a sweet potato pie topped with toasted marshmallows? now we are talking! made even better with an oatmeal cookie crust using a blend of bob's red mill rolled oats (don't use instant) & all purpose flour.

every layer of this pie is just so good, justin didn't want to share it with anyone (haha). i have always been a fan of a graham cracker pie crust, but after making this the oatmeal cookie crust might take the lead. plus, torching the marshmallows just before serving makes for a fun presentation. so enjoy my dessert twist on a savoury thanksgiving classic!

ingredients

for the oat crust

for the sweet potato filling

  • 1 1/4 cups sweet potato pure (homemade or canned)
  • 1 cup light brown sugar, packed
  • 3 large eggs, beaten
  • 1 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 cups mini marshmallows, for topping

directions

for the oat crust

  • place oats in a food processor & pulse a couple times. transfer to a large mixing bowl.
  • add the flour, sugar, butter & vanilla. mix until ingredients come together.
  • transfer mixture to a 9-inch pie plate & shape into a crust. let chill until ready to use.

for the sweet potato filling

  • preheat oven to 350(f) degrees.
  • in a large mixing bowl whisk together the sweet potato, brown sugar, eggs, whipping cream, vanilla, cinnamon, nutmeg & salt.
  • transfer to prepared baking dish & bake for 40 to 50 minutes, until the edges are firm & the center has a slight jiggle. let cool to room temperature. refrigerate until ready to serve.
  • just before serving top with marshmallows & using a culinary torch, toast marshmallows until bubbly. if you do not have a torch, simply place until the broiler for 60 seconds. watch carefully to ensure it doesn't burn. enjoy!