Roasted Squash Seeds Recipe • A Tasty Snack! | Club Foody

Fall, the “colorful season” I like to call it. The air is crisp, the nights are getting colder, and sadly, the trees start losing their leaves 🍂. This is when I say goodbye to my open-toed sandals and replace them with ordinary shoes. My summer dresses are swapped for turtleneck sweaters.
 
BBQ season is on its way out and we start cooking stews, soups, and casseroles. It’s also the time of year when different types of squash are available! There’s butternut, sweet pumpkin 🎃, acorn, spaghetti, buttercup, delicata, sweet dumpling, carnival, and others.
 
Most of us will be making 👩‍🍳👨‍🍳 a lot of recipes with them like Butternut Squash Ham & Leek Quiche, Squash à la Canadienne, Butternut Squash Soup, Vegetable Tian, North African Vegetable Couscous, etc. Sadly, many will discard the seeds but DON’T because you can make this tasty snack… Roasted Squash Seeds!
 
They’re so delicious, super easy to make and nutritious 💚 so why throw them in the compost? Almost all types of squash seeds contain protein, fiber, iron, calcium and magnesium, vitamin C plus healthy fats, and much more.
 
With their nutty taste, these Roasted Squash Seeds are a nice crispy snack to munch on. They’re fun to make because you can be creative with the seasonings to match the occasion or the dish you’ll be serving them with. They can be a lovely garnish as well 😉.
 
After separating the pulp from the seeds, the drying process is what takes the most time! It normally takes a good 4 hours ⏰. What I like to do after patting them dry with paper towels is to transfer the seeds onto a clean dish towel, spread them out into a single layer and leave them there for a few hours.
 
As mentioned earlier, the choice of seasonings 🥫 depends on what you feel like or for the purpose you’ll be enjoying them. It can be seasoned salt, cayenne pepper, chili powder, pumpkin pie spice, chai masala powder, smoked paprika, curry powder, etc.
 
After you decide which one you’ll be using, pour on some grapeseed oil although you can use other ones, stir to coat, add the seasoning of your choice and toss well. Spread them evenly on a baking sheet lined with parchment paper and roast in the oven for 20 minutes ⏳… voilà!
 
These are a gift 🎁 from Mother Nature so don’t waste them! These Roasted Squash Seeds are a wiser choice as they have some nutritional value to them not like other snack foods such as potato chips. Have fun with your seeds and make this healthy recipe this fall.
Bon Appétit! 🍽
 
Here are more delicious snack recipes for you to try… 😀
– Paçoca
– Homemade Cracker Jack
– Onion Chip Dip
– Mendiants
– New Orleans Beignets
– Apple Turnovers
– Grandma’s Crunchie Bars
and for even more snack recipes 🍬🍭, click on this link… Recipe Category • Snacks

HFor ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/roasted-squash-seeds/

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Brunswick Stew Recipe • A Tasty Twist on a Classic! | Club Foody

 

We got through another Thanksgiving and now, there’s leftovers! Lots of side dishes as well as a pile of turkey meat 🦃 are sitting in our refrigerator! Many might not like it but I do because I can make other recipes like Turkey Zucchini Boats, Turkey Croquettes, Turkey Tetrazzini, and more…
 
There’s a popular dish from the southern part of the United States that is perfect to use up leftover turkey meat and it’s called Brunswick Stew! This one-pot dish is very easy to make! With vegetables and legumes along with seasonings like my Creole, this tomato-based 🍅 mixture is a delicious comfort food!
 
Originally, back in the 1800s, the recipe was using unusual proteins like opossum or squirrels. Nowadays, chicken 🐓 or turkey is commonly used as well as pulled pork. Thank goodness for that! I don’t picture myself setting up traps around the house to catch an elegant rat (squirrel) for dinner!
 
Generally, Brunswick Stew uses lima beans which are available in the southern part of the states. Unfortunately, here in Canada 🍁, we don’t have them. The only time I buy them is when I’m grocery shopping in Bellingham, south of the B.C. Canadian border.
 
The kind of legume I use in this recipe are Great Northern Beans. Besides lima, there are other options 😉 like black beans, kidney beans, pinto beans or black-eyed beans. Also, there’s chicken broth but it can be substituted with vegetable broth.
 
There’s an unconventional ingredient that goes into this dish and it’s BBQ sauce! It gives smokiness to the mixture. To accentuate the flavor, add a few drops of liquid smoke. I typically go for my Kansas City BBQ Sauce and if I’m out, I opt for the other one, my Caribbean BBQ Sauce but feel free to use your favorite 💖.
 
Not too sure how to use up your leftover turkey meat… simple! Make this tasty Brunswick Stew! This southern favorite is packed with deliciousness 🤩! There are many variations to this one-pot dish but mine is incredibly delightful… totally a must try!
Bon Appétit! 🍽
 
Check out these other tasty one-pot recipes… 😀
– Texas Cowboy Stew
– Caribbean Style Fish Stew
– Bunny Chow
– Coffee Beef Stew
– Moroccan Kefta Tajine
– Orzo with Chicken & Asiago
– Pumpkin Chili
– Arroz con Pollo
and for even more comfort food recipes 🥰, click on this link… Recipe Category • Comfort Food

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/brunswick-stew/

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Better Cheese Storage • Fresh Longer! - Tips & Tricks | Club Foody

 

Wasting food is something I can’t stand! We’re right in the middle of strong inflation, prices go up 📈 but not our incomes and the last thing I want is the be irresponsible with food. I strongly believe that we have to respect food as a precious gift… many people around the world 🌍 don’t have this luxury!
 
I don’t know if you’re old enough to remember or saw in movies 🎬 but back then, when customers were buying meat, the butchers were putting it in brown wax paper, wrapped it and wrote on what type of meat it was and its weight.
 
The same applied when people were buying cheese. I’m not reinventing the wheel but reintroducing the old way to keep it fresh for longer with this Better Cheese Storage episode! It takes maybe 1 minute and not only do you save money 💰 in the long run but also your cheese!
 
There are many reasons why everyone should use this Better Cheese Storage tip. Perhaps the cheese went on sale, you live alone or are just a small family like David and I – we’re just the two of us -, or maybe you went away 🚙 for a few days. Whatever the case, there’s no reason for you to lose your cheese.
 
This is for both storage; the refrigerator and the freezer. What you need is wax paper and re-sealable plastic bags. After you portion what you want, the steps are identical. As I mentioned, it takes a few seconds ⏳ to do and you just extended the shelf-life of your cheese.
 
Better Cheese Storage is a simple step that will keep it from drying out or getting moldy in the fridge as well as protecting its freshness in the freezer. I keep mine over a month 📆 in the fridge and up to 4 months in the freezer.
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Grind Chicken & Save Money
– Homemade Sanding Sugar aka Sand Sugar
– Homemade Self-Rising Flour
– How to Store Celery for Weeks
– How to Revive Stale Bread
– Keep Moisture Out of Powdered & Granulated Foods
– Remove Tarnish from Silverware in 10 minutes
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
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Olive Tapenade Recipe • A Tasty & Healthy Spread! | Club Foody

 

Growing up as French Canadian, I enjoyed many recipes from l’Hexagone (France’s nickname)! Either made by my parents, family members 👵 or friends, there was always another dish to try. It was certainly a delicious start to becoming a foody!
 
The variety of ingredients, spices and seasonings reflect different regions of France… In Nouvelle-Aquitaine, which is the largest, they have their specialties like foie gras, confit de canard 🦆, poulet basquaise, piperade, mouclade, cherry clafoutis or dacquoise, and many more.
 
Another well-known dish that is from this area is Olive Tapenade! This condiment is so healthy 💚 and very tasty! Traditionally made with olives, capers, and occasionally anchovies and tuna, this is a great recipe to use for many different applications. Another plus is it takes not even 5 minutes to make!
 
What I enjoy doing often is to take a classic and elevate the flavors to another level of yumminess! This is the case in this featured recipe…
First, I use 2 kinds of olives; the traditional one which is black and the stuffed green because there’s pimento peppers in them. Secondly, besides capers, I add roasted red peppers for some sweetness and smokiness. Lastly, there’s garlic 🧄 and seasonings that wraps this French dish up nicely.
 
This Olive Tapenade is incredibly versatile! It can be a spread on sandwiches 🥪, used as a dip along with crostini or crackers, a topping for pizzas, an ingredient in pasta dishes or salads, etc. It’s also perfect to spoon on some fish fillets. Here’s another recipe you’ll love… Mediterranean Fish Fillet with Tapenade
 
Simple and yet so delicious, this healthy Olive Tapenade is certainly a must have! Very versatile, this is a French condiment that can be used in so many dishes and recipes. It’s extremely quick ⏳ to make and perfect as an appetizer for our coming Canadian Thanksgiving…
Bon Appétit! 🍽
 
Here are more delicious appetizer recipes for you to enjoy… 😀
– Middle East Labneh
– Asian Cucumber Salmon Rolls
– Gougères aka Cheese Puffs
– Clams Casino
– Croquetas de Jamón • Ham Croquettes
– Oysters Bienville
– Beet Hummus
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/olive-tapenade/

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Ham & Asparagus Crêpes with Cheese Sauce Recipe | Club Foody

 

I love versatile recipes, the ones that can be enjoyed anytime during the day. I think of one of my quiches, baked beans, Pizza Rustica or Torta Pasqualina, omelets, Farmer’s sausage skillet 🍳, an avocado sweet pea toast, eggs benny poutine, etc.
 
Another one that can be enjoyed either for breakfast, brunch, lunch or dinner is my Ham & Asparagus Crêpes with Cheese Sauce! This is incredibly delicious! It’s not too heavy, satisfying and loaded with flavor! If you plan well, this is a dish that can be made in 30 minutes ⏰.
 
Making crêpes is easy. They’re a great food vessel for sweet and savory dishes. For dessert crêpes, there’s Crêpes Suzette, crêpes stuffed with your favorite berries 🍓 and garnished with whipped cream, Caramel Apple Crêpes… a favorite of mine, Chocolate Hazelnut Banana Crêpes, and many others…
 
When it comes to savory, the sky is the limit! I have a few recipes besides this featured one. There are Chicken Stuffed Crêpes with Poblano Sauce, Seafood Crêpes 🦞, Chicken & Chanterelle Crêpes, Smoked Salmon with Cream Cheese & Dill Crêpes, etc.
 
The secret to making crêpes is simple… The batter has to rest at room temperature for at least 30 minutes to allow the flour to absorb the liquid, give the gluten a chance to relax and the bubbles to settle. To expedite the batter and crêpe making, here’s a few options…
– The batter can be made 👩‍🍳👨‍🍳 a day ahead. Cover, transfer to the fridge until needed. When ready to use, let it come to room temperature before making the crêpes.
– If the time is tight and you don’t have time to let it rest for a good 30 minutes, use Instant Flour aka Wondra instead of all-purpose flour as it doesn’t need time to hydrate.
– The last option is to make the crêpes ahead. Although best when freshly made, they’re still delicious when done prior. Here’s the link for more info…
 
There are a few steps to making these Ham & Asparagus Crêpes with Cheese Sauce. If you plan ahead, everything can be done with 30 minutes…
1- Make the crêpes ahead while blanching the asparagus.
2- When the dish is in the oven, make the sauce which should take about 15 minutes ⏱, the same time for the crêpes to bake.
 
Making the filling takes 5 minutes at the most but that as well, can be made ahead. I season the mixture with freshly ground black pepper along with hot paprika. If you decided to go for cayenne pepper instead, use a ¼ teaspoon or less… you still want to taste the other ingredients.
 
The sauce is a Béchamel-base that is tweaked into a Cheese Sauce. It’s pretty similar to my Cheddar Cheese Sauce recipe. Instead, I add Dijon mustard and use Swiss cheese 🧀 in lieu of Cheddar. I like Swiss in this crêpe recipe but Emmental, Gruyère or Jarlsberg are other great options!
 
Sauces can be tricky at times. If it gets too thick, start by adding a couple tablespoons of warmed milk 🥛 to thin it up. Another step you should always do is to taste and adjust seasonings if needed.
 
I make crêpes often. They’re amazing food vessels as are Vol-au-vent. Like this delightful Ham & Asparagus Crêpes with Cheese Sauce recipe, most are perfect to serve anytime of the day. With Thanksgiving and the Holidays 🎄 around the corner, this is a recipe to add to your folder…
Bon Appétit! 🍽
 
Here are more scrumptious breakfast and brunch recipes for you to try… 😀
– Soft Boiled Eggs
– Easy Zucchini Bread
– Scones
– Vodka Yummmosa
– Shakshouka
– Breakfast Casserole
– Mini Mexican Tortilla Quiche
– English Muffins
and for even more French recipes, click on this link… Recipe Category • French Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/ham-asparagus-crepes-with-cheese-sauce/

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Beet Ice Cream Recipe • Fabulous Flavor! | Club Foody

 

During the summer time, when it’s nice and warm, most of us will treat ourselves by having something cold. It can be a fudgesicle, slushie, ice cream, snow cone, gelato, sherbet, milkshake, sundae, affogato, granita, popsicle, icebox cake, banana split, sorbet, ice cream sandwich, float, pop, Frappuccino, and many others…
 
It’s another story when the mercury drops and the trees start losing their leaves 🍂. The last thing we want to enjoy is something cold. More than likely, a scrumptious sticky pudding topped with a hot toffee sauce sounds like the right thing to have!
 
On the other hand, if you’re slightly adventurous (as a foody), you might want to try something unorthodox like an ice cream! “Seriously!” 😮 – you might say. Yep, I’m not joking! I think of a creamy Blood Orange Ice Cream, a flavorful Carrot Ice Cream or this one… Beet Ice Cream!
 
I love 💖 this root vegetable! It has a great savory tone to it for tasty dishes like Beet Hummus, Quinoa Beet Salad, Orange Glazed Beets, Beef Borscht, Pickled Beets, etc., using it as a beverage ingredient such as Red Velvet Boost or in a milkshake, but also sweet enough to make breakfast items and desserts with… Beet Pancakes, Chocolate Beet Cake, Beet Cookies, Dark Chocolate Beet Donuts, and so on…
 
It doesn’t take much time to prep this Beet Ice Cream; juice the vegetable, make 👩‍🍳👨‍🍳 the custard and pop the mixture in the fridge for 24 hours. Next day, churn the chilled custard in an ice cream machine, spoon it into a container, cover and transfer to the freezer until frozen… voilà!
 
There’s a little trick I like to use when tempering the eggs 🥚. I form a donut with a clean dish towel and sit the bowl with the eggs in it. That way, it will prevent the bowl from moving, keeping it in place while whisking.
 
It’s a pretty easy recipe. The waiting period is a little tedious but patience is a virtue! The custard has to chill for 24 hours ⏰ and then after it’s churned, there’s a minimum of 6 hours before it gets hard. We recently changed our refrigerator and it took almost a full day before it got frozen.
 
Here’s the question… What if you don’t have a juicer at home 🏡? Not a big deal because there are a couple of other ways to extract the juice from the beets…
1 – The first option is to peel (or not but scrub it first) the veggie, cut into 1-inch pieces and add to the jar of a blender with a splash of liquid. For this recipe, I recommend using orange juice 🍊. Process on high speed for a couple minutes or until completely smooth. Strain the juice though a fine sieve sitting over a bowl to remove any pulp.
 
2 – Now, if you don’t have a blender, a food processor or a box grater are other ways to juice the beets. After scrubbing very well, grate the vegetable using the large holes of the box grater, or the shredding dish of the food processor. Transfer to a bowl and add about ¾ to 1 cup of water 💦 and soak for 30 minutes.
 
After half-an-hour ⏳, transfer the grated beets from the water to a cheesecloth and, over a bowl, squeeze firmly to extract as much juice from the pulp as you can – you might want to add some water to it.
 
Unconventional, this Beet Ice Cream 🍧 recipe is totally a must try! It’s a lovely dessert to enjoy as is or topped with hot fudge! Besides its outstanding fuchsia color, the flavor is sweet with a slight earthy tone to it. It’s a wonderful dessert to welcome in the fall season!
Bon Appétit! 🍽
 
Here are more scrumptious dessert recipes for you to try… 😀
– Creamy Cheesecake
– Orange Flan
– Mille-Feuille
– Flapper Pie
– Bread Pudding with Bourbon Sauce
– Pavlova
– Fig Newtons Cookies
and for even more cold treat recipes 🍨🍦, click on this link… Recipe Category • Ice Cream & More

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/beet-ice-cream/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube