Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

This is a great side dish for Thanksgiving (or if you are thinking ahead, Christmas), and it can be a main course for your vegetarian guests. I sprinkle the feta on at the very end, so if you have vegans over for Thanksgiving you can leave the cheese out.  Happy Thanksgiving to my American friends!!

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Adapted from fatfreevegan.com

INGREDIENTS
1 spaghetti squash
1 pound Brussels sprouts
1 T olive oil
1 medium onion, halved and thinly sliced
1 cup cherry tomatoes, or a larger tomato cut into 1/2 inch dice
3 cloves garlic, pressed
3/4 cup vegetable stock
15 ounces chickpeas, rinsed and drained
2 teaspoons dried basil
2 teaspoons italian seasoning
1 tsp oregano
1/2 teaspoon red pepper flakes (or to taste)
salt and black pepper, to taste
1/2 cup feta cheese

INSTRUCTIONS

1. Preheat oven to 400F.  Slice squash in half and place cut side down in an ovenproof dish. Bake about 40 minutes, or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash strands into a bowl and set aside.

2. While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and any scraggly outer leaves, and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and drizzle with half of the olive oil. (This prevents burning; if you don’t want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).

3. In a large, deep, non-stick skillet, saute the onions with the remaining oil, on medium-high heat, until they become golden, about 5-6 minutes. Halve the cherry tomatoes, and add with the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes (add red pepper to taste, I like my food spicy so I add lots, you might like a little less). Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste. Serve topped with crumbled feta, if desired.

Photo of Kensington Market by me

Winter Chopped Salad (a holiday recipe)

Continuing on with our holiday (Thanksgiving) recipes, I want to share with you a fancy and delicious salad. There are many variations of this on the web, this is mine. The original recipe, I believe, comes from Epicurious. The salad features red cabbage and pomegranates, both very cheap this time of year.

WINTER CHOPPED SALAD

Serves 8

INGREDIENTS

4 c. chopped romaine lettuce

3 c. sliced red cabbage

1 Fuji apple, cored & diced

1 pear, cored & diced

1/2 c. pomegranate arils

3/4 cup almonds, toasted and coarsley chopped

1/2 cup crumbled feta cheese (optional)

DRESSING

1/4 cup red wine vinegar

1 1/2 tablespoons finely chopped shallot (or onion)

1/2 tablespoon honey

1/4 cup hazelnut oil or extra-virgin olive oil
Salt and pepper, to taste

INSTRUCTIONS

Dressing:

Whisk vinegar, shallot (or onion), and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

Salad:

Combine lettuce and next 5 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.  Divide salad among plates. Sprinkle with feta cheese, if desired, and serve.

Image Source
William Morris pomegranate wallpaper

Marinated Mushrooms with Red Wine and Fennel (a holiday appetizer)

I love Thanksgiving. Yum, yum, yum.

When I lived in the United States I celebrated Thanksgiving twice. Because I am Canadian I did our Canadian Thanksgiving in October. And then I did another Thanksgiving at the end of November. I love having friends over for dinner, sharing food and friendship.

 Over the next few days I am going to feature some of my favourite Thanksgiving recipes. I think the key to saving money over the holidays is to make things from scratch as much as possible... cranberry sauce, stuffing, rolls, pie crusts, and sides. The other thing is to use seasonal ingredients.  And there's nothing wrong with organizing a potluck, especially if your friends are all as frugal as you.

There's not much you can do to save money on a turkey, I don't think, except to keep a good eye on the sales flyers and nab one when they come on sale. Prices vary widely. Last year I helped out our local food bank at the big supermarket near me. Yes, that was me, dressed up like a turkey asking people to buy and donate a turkey to a family in need. The supermarket did it's part by marking turkeys down to half price. I texted everyone I knew and told them to get down there and pick up their holiday turkeys!! Here's one of my favourite special occasion appetizer recipes:

MARINATED MUSHROOMS WITH RED WINE AND FENNEL
Prepare the day before or early in the morning to allow mushrooms to marinate properly.

INGREDIENTS
1 T olive oil
1 1/2 pounds small to medium-sized fresh mushrooms, stems removed (reserve for another use) and wiped clean
salt and freshly ground black pepper, to taste
1 medium yellow onion, peeled and sliced into thin rings
4 to 6 garlic cloves, peeled and chopped
1 T fennel seeds
1 T dried basil
2 tsp dried marjoram
1 cup canned Italian peeled plum tomatoes, drained and chopped
1 cup hearty red wine
1/4 cup balsamic vinegar
chopped Italian parsley (garnish - optional)

1. Heat the oil in a heavy saucepan. Add the mushrooms and cook, stirring frequently, for 5 minutes. Salt and pepper the mushrooms, and cook further, for 2 or 3 minutes. Remove mushrooms with a slotted spoon and reserve.

2. Cook the onion and garlic in the oil remaining in the pan over low heat for 15 minutes. Onions should still have some "crunch."

3. Add fennel seeds, basil and marjoram and cook for another 5 minutes, stirring occasionally.

4. Add tomatoes, wine and vinegar to the pan, season with 1 teaspoon salt and pepper to taste, and simmer for 15 minutes, or until slightly reduced.

5. Return mushrooms to the pan, simmer for 5 minutes, and remove from heat. Let cool to room temperature, stirring occasionally, then cover and refrigerate. Marinate for at least 24 hours before serving.

6. Sprinkle heavily with chopped fresh parsley before serving.
 Present the mushrooms in a bowl surrounded by squares of black bread, spread, if you like, with butter and sprinkled with parsley.

Scoop the mushrooms onto the bread squares and enjoy.

Image Credit
Flower arrangement photo by Thomas Hawk, Flickr

Happy Diwali!

Tomorrow is the beginning of Diwali, the 5 day Festival of Lights.  

Wikipedia tells us:

While Diwali is popularly known as the "festival of lights", the most significant spiritual meaning is "the awareness of the inner light". Central to Hindu philosophy is the assertion that there is something beyond the physical body and mind which is pure, infinite, and eternal, called the Atman. The celebration of Diwali as the "victory of good over evil", refers to the light of higher knowledge dispelling all ignorance, the ignorance that masks one's true nature, not as the body, but as the unchanging, infinite, immanent and transcendent reality. With this awakening comes compassion and the awareness of the oneness of all things (higher knowledge). This brings anand (joy or peace). Just as we celebrate the birth of our physical being, Diwali is the celebration of this Inner Light.

While the story behind Diwali and the manner of celebration varies from region to region (festive fireworks, worship, lights, sharing of sweets), the essence is the same – to rejoice in the Inner Light (Atman) or the underlying Reality of all things (Brahman).

At Diwali people light small clay lamps (to symbolize good overcoming evil), they also clean the house, set off firecrackers, and spend time visiting family and friends and share sweets.

Here are two easy and frugal recipes for Diwali sweets:

EASY COCONUT BARFI
Adapted from food.com
12 servings

INGREDIENTS
3 cups unsweetened flaked coconut
21 ounces sweetened condensed milk ( 1 1/2 cans)
1/2 cup granulated sugar
1 T ground cardamom
4 T ghee or butter
1 cup blanched sliced almonds (optional)

INSTRUCTIONS

1. Grease a 9 inch square baking pan.
2. In a large microwave safe bowl, combine coconut, condensed milk, and sugar.
3. Mix well and heat in microwave on high 7 minutes, stopping oven to stir the mixture every 30 seconds.
4. The mixture will reach a fudge-like consistency.
5. Pour into a prepared pan, spreading it in an even layer.
6. Allow to cool around 45 minutes and then garnish with almonds.
7. Use a plastic knife to cut into squares or cut into shapes using cookie cutters.

BESAN HALWA
Adapted from allrecipes.com
Serves 8

INGREDIENTS
1 cup milk
1/2 cup water
1/2 teaspoon ground cardamom
3/4 cup ghee (clarified butter) (No Frills, or an Indian grocery)
1 cup chickpea flour (besan) (No Frills, or an Indian grocery)
1 cup sugar

INSTRUCTIONS

1. Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
2. Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. 
3. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. 
4. Cut into squares and serve.

Image by Ankur Gulati, Flickr