Roasted Carrot and Sweet Potato Soup with Apple and Sage

Get ready for your gathering by making this soup ahead so all you have to do is reheat it for dinner! 

Roasted Carrot and Sweet Potato Soup with Apple and Sage
Roasted Carrot and Sweet Potato Soup with Apple and Sage
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Ingredients
  1. The sweetness of carrots, sweet potato and apple make this a deliciously simple fall soup. It also freezes well-a great way to preserve the best of the season.
  2. 2 large carrots, chopped
  3. 1 medium sweet potato, peeled and diced
  4. Vegetable oil
  5. 1 tbsp (15 mL) butter
  6. 1 onion, chopped
  7. 1 tart apple, peeled and chopped
  8. 1 tsp (5 mL) dried sage
  9. 4 cups (1 L) ready to use chicken broth
  10. 1 cup (250 mL) apple juice or cider
  11. Salt and black pepper to taste
  12. 1/2 cup half and half (10 %) cream or whipping (35%) cream (optional)
Instructions
  1. Preheat oven to 450 F (230 C). Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper. Drizzle with oil, toss to coat well, then spread out in a single layer. Roast for 20 minutes, until starting to turn golden on the edges.
  2. In a medium pot or Dutch oven, heat a drizzle of oil along with the butter over medium-high heat. When the foam subsides, add onion and sauce for 5 minutes, until soft. Add roasted carrots and sweet potato, scraping any flavourful browned bits from the pan. Add apple, sage, stock and apple juice; bring to a simmer.
  3. Reduce heat and simmer for 15 to 20 minutes or until everything is soft. Season with salt and pepper. Remove from heat and puree with an immersion blender right in the pot until smooth (or let cool slightly and puree soup in batches in a blender, then return to the pot and reheat until steaming). Stir in cream, if you're using it. Serve hot.
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Apricot Cranberry Stuffed Pork Tenderloin

 

Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!

 

Apricot Cranberry Stuffed Pork Tenderloin
Try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!
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Ingredients
  1. 15 mL tbsp canola oil
  2. 2 garlic cloves, minced
  3. 1 shallot, diced
  4. 2 tsp (10 mL) dried savory or sage
  5. 3/4 cup (175 mL) fresh bread crumbs
  6. 1/3 cup (75 mL) diced dried apricots
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 1/4 (60 mL) cup cranberry sauce
  9. 1 pork tenderloin (about 1-1/4 lbs/625 g)
  10. 1/2 tsp (2 mL) salt
  11. 1/2 tsp (2 mL) black pepper
  12. 4 slices bacon
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce.
  3. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
  4. Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
Notes
  1. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe.
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Quinoa-Stuffed Peppers

Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.

Quinoa-Stuffed Peppers
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Ingredients
  1. 1/2 cup (125 mL) quinoa, rinsed
  2. 1 cup (250 mL) ready-to-use vegetable broth
  3. 4 large bell peppers (any color)
  4. 1 tbsp (15 mL) canola oil
  5. 8 oz (250 g) mushrooms, chopped
  6. 4 garlic cloves, minced
  7. 1 red onion, diced
  8. 1/2 tsp (2 mL) salt
  9. 1/2 tsp (2 mL) hot pepper flakes
  10. 2 cups (500 mL) chopped baby arugula
  11. 1/3 cup (75 mL) crumbled feta cheese
Instructions
  1. Preheat oven to 400°F (200°C). Cut stem end off bell peppers and remove seeds. Trim bottom of peppers to stand flat in a small baking dish. Remove stem and dice pepper tops. In a large nonstick skillet, heat oil over medium-high heat. Sauté diced pepper tops, mushrooms, garlic, onion, salt and hot pepper flakes for 10 minutes or until vegetables are golden and liquid has evaporated. Remove from heat and stir in cooked quinoa and arugula. Spoon filling into peppers and sprinkle with feta. Bake for about 20 minutes or until peppers are softened and filling is ho
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Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

Soy Ginger Flank Steak
Serves 4
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Ingredients
  1. 1 1/2 to 2 lb beef flank steak 750 g to 1 kg
  2. 4 garlic cloves, minced 4
  3. 1 thumb-sized piece fresh ginger, grated 1
  4. 1/3 cup sugar 75 mL
  5. 1 tsp hot pepper flakes 5 mL
  6. 1/4 cup soy sauce 60 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 1 tbsp lime juice 15 mL
  9. Additional vegetable oil
Instructions
  1. Give steak a quick rinse in cold water and pat dry. Lightly score meat in a 2-inch (5 cm) diamond pattern. In a shallow glass baking dish or a heavy plastic freezer bag, combine garlic, ginger, sugar, hot pepper flakes, soy sauce, oil and lime juice. Add steak, turning to coat. Cover or seal and refrigerate for at least 6 hours or overnight. If you think of it, give the meat a turn every couple hours or so, so that the marinade does its duty on both sides.
  2. Preheat barbecue grill to high and brush grill with vegetable oil to prevent sticking. Once the grill is nice and hot, place steak on the grill and reduce heat to medium. Grill for 5 minutes per side for medium doneness (add a minute or two if you like your meat well done). Transfer to a platter, cover with foil and let rest for 10 minutes, then slice thinly across the grain.
  3. Serves 4 to 6.
  4. Tip: If you have a bigger group of people (and enough room on the grill) marinate and cook two or more steaks at once.
  5. Pack up the marinated steak in your cooler or freeze for a longer drive and thaw in the refrigerator when you get to where you are going.
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Pork Carnitas

A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”

 

Salsa Verde
Salsa Verde
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Ingredients
  1. 2 garlic cloves, chopped
  2. 1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
  3. Grated zest of 1/2 lemon
  4. 1-1/2 tbsp (22 mL) lemon juice
  5. 1 tbsp (15 mL) red wine vinegar
  6. 1/3 cup (75 mL) olive oil
Instructions
  1. In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.
  2. Makes about 1/2 cup (125 mL).
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Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps
Serves 4
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Ingredients
  1. 6 boneless skinless chicken thighs
  2. 2 to 3 green onions, chopped
  3. 1 small red bell pepper, chopped
  4. 1 garlic clove, crushed
  5. 2 tsp grated fresh ginger 10 mL
  6. 1⁄2 cup hoisin sauce 125 mL
  7. Butter or leaf lettuce leaves
Instructions
  1. Combine chicken, green onions, red pepper, garlic, ginger and hoisin sauce in the bowl of a 4- to 6-quart slow cooker.
  2. Cover and cook on low for 4 to 6 hours or until chicken is very tender.
  3. Shred the chicken with two forks. Serve in a bowl, with lettuce leaves alongside to fill, wrap and eat.
Notes
  1. Serves 4 to 6
  2. Variation
  3. Buffalo Chicken Lettuce Wraps: Ditch the ginger and swap 1⁄2 cup (125 mL) Buffalo-style hot pepper sauce (such as Frank’s RedHot) and 1⁄4 cup (60 mL) butter for the hoisin sauce.
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