Tag: autumn

Butternut Squash Goat Cheese Lasagne

Butternut Squash Goat Cheese Lasagne

This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food. Well its been a week of ups and downs returning to work. On the one hand I love being back at the office, on the other I miss James terribly. Fortunately I 

Sweet Potato Pineapple Curry

Sweet Potato Pineapple Curry

This spicy-sweet sweet potato and pineapple curry is vegan, simple to make and will warm you from the inside out. You guuuyyyysss! In just a couple of short weeks I will be flying across the atlantic to spend a little time at home with my 

Carrot & Parsnip Soup with Crispy Curried Chickpeas

Carrot & Parsnip Soup with Crispy Curried Chickpeas

This delicately spiced carrot and parsnip soup is topped with crispy curried chickpeas, and makes for a light, healthy and satisfying soup for autumn and winter.

IMG_5149

I would like to claim this latest creation the PERFECT late November Soup. For my American readers: a light but filling option to negate the Thanksgiving madness. For my Brits, Canadians and everyone else living in the Northern Hemisphere: it is warm, comforting, delicately spiced, and will brighten your spirits on those short, dark days of early winter. To those in the Southern Hemisphere: I would wait until you have finished celebrating Christmas on the beach… pin for later perhaps?

Carrot & Parsnip Soup with Crispy Curried Chickpeas- Emma's Little KitchenCarrot & Parsnip Soup with Crispy Curried Chickpeas- Emma's Little Kitchen

The soup itself is good as a solid stand alone, but it is so, SO much better with these lovely crispy curried chickpeas on top, and perhaps  sprinkle of fresh coriander if you have it to hand. I also like this with a swirl of plain yoghurt if you are not after a vegan option. Similarly, there is no reason why these crispy chickpeas couldn’t be enjoyed on their own as a nutritious snack. Careful though, they are oddly addictive.

Carrot & Parsnip Soup with Crispy Curried Chickpeas- Emma's Little Kitchen

Enjoy!

Carrot & Parsnip Soup with Crispy Curried Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • For the soup:
  • 1 tbsp olive oil
  • 1 medium onion (peeled and diced)
  • 1 celery stalk (diced)
  • 3 large garlic cloves (minced or finely chopped)
  • 2 large parsnips (peeled and chopped into small chunks)
  • 3 medium carrots (peeled and chopped into small chunks)
  • ¼ tsp ginger
  • ¼ tsp ground coriander
  • ½ tsp cumin
  • pinch cayenne pepper
  • For the chickpeas:
  • 1 tin or 2 cups of cooked chickpeas
  • 2 tsp olive oil
  • 1 tsp curry powder
  • ¼ tsp sea salt
  • 4 cups low sodium vegetable stock
Method
  1. Preheat oven to 400F/200C
  2. Heat olive oil over medium heat in a large pot
  3. Add the onion, and cook gently with the lid on for about 5 minutes, stirring occasionally
  4. Add the garlic and celery and cook for 5 minutes more, again with the lid on and stirring occasionally.
  5. Add the parsnips, carrots and spices, and give everything a good stir together
  6. Add the stock and bring everything the pot to the boil, reduce to simmer and cook for about 30 minutes
  7. While the soup is simmering away, make the chickpeas: simply pat chickpeas dry with a clean cloth or paper towel. Toss together with oil, curry powder and sea salt, and lay onto a foil lined baking sheet. Cook in the oven for 20-25 minutes, give the tray a shake every 5-10 minutes to ensure even cooking
  8. When the vegetables are softened in the soup, transfer everything to a blender and blend until smooth (be careful blending hot liquids!!), alternatively, use a hand blender directly in the pan, adjust seasonings and add a splash more stock if needed
  9. Split the soup between 4 bowls, top with crisped chickpeas, and garnish with a tbsp or so of yoghurt and fresh coriander

Notes

Soup freezes very well, however I have found that the chickpeas only stay nice and crisp for about a day, and they are best fresh.

Follow my blog with Bloglovin

 

Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce

Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce

This recipe for Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce makes for a hearty and flavourful main or side dish for the late autumn and early winter months. Hello my lovelies, how is your week going? Tomorrow will be my last 

Pumpkin, White Chocolate & Cranberry Scones

Pumpkin, White Chocolate & Cranberry Scones

These pumpkin, white chocolate & cranberry scones are made with whole wheat flour, and have a mild pumpkin flavour with pockets of sweetness from the white chocolate and cranberries. It is my observation that scones can be neatly divided into two categories: the British Scone 

Pasta with Butternut Squash Sage Sauce

Pasta with Butternut Squash Sage Sauce

This creamy butternut squash sage sauce is simple, quick, and can be enjoyed with any kind of pasta.

Pasta with Butternut Squash Sage Sauce-  Emma's Little Kitchen

A couple of weeks ago, after a string of failed kitchen experiments, I found myself dangerously low on blog-worthy material. Gazing into my fridge for inspiration, my eyes landed on a butternut squash, and I realised that there is something I have been keeping from you. My butternut squash sage sauce is a recipe I make so often, it really hadn’t occurred to me to blog about it. This is one of Kirks absolute favourite recipes, not just for the creamy, velvety texture, or the sweet, warm, nutty flavour, or even the fact it can be made in about 20 minutes. No, what Kirk likes most about this dish is the way it sounds when I say “Butternut Sauce” with my accent…

Pasta with Butternut Squash Sage Sauce- Emma's Little KitchenButternut Squash Sage Sauce- Emma's Little KitchenButternut Squash Sage Sauce - Emma's Little Kitchen

ANYWAY, a little more about this fabulous pasta dish: I found the original recipe for this a few years ago, but I confess I do not remember where! It was so simple that I only looked at it once and had it pretty much locked in. Over time I have tweaked and evolved the original, and it has become a staple for us in the autumn and winter months. I often double the batch so I have an easy dinner ready to go ahead of time. It can also easily be made vegan by omitting the parmesan- it will still taste great!

Butternut Squash Sage Sauce - Emma's Little KitchenEnjoy!

Pasta with Butternut Squash Sage Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large sprig of sage
  • 1 small onion
  • ½ medium butternut squash, peeled and diced (3-4 cups)
  • 1½ cups water
  • ¼ cup grated parmesan, plus more for sprinkling
  • generous helping of salt and pepper
  • One 14oz/400g box of pasta (I used whole wheat penne, but pick your fave!)
Method
  1. In a large saucepan, melt butter and olive oil over a low medium heat, add sage and cook gently for about 2 minutes, letting the sage flavour infuse the oil
  2. Add the onion and cook for 2 minutes until softened, but not browned
  3. Add the butternut squash and give everything a good stir, cover and bring to a simmer. Cook for about 10-12 minutes until tender
  4. While the butternut squash is cooking, prepare the pasta according to package instructions
  5. Pour the contents of the butternut squash pan into a blender, add grated parmesan and season generously with salt and pepper, blend until smooth (be extra careful when blending hot liquids!!)
  6. Check the seasoning and consistency. If it is a little thick you can water down with a little pasta water (or just water if you are making ahead)
  7. When the pasta is cooked, drain, and return to the hot pan. Toss the pasta with the desired amount of sauce and gently heat through until piping hot
  8. Serve into bowls and sprinkle with extra parmesan

Notes

To make vegan, simply omit the cheese. The sauce is still wonderful without it.

Depending on how saucey you like your pasta, you may have a little sauce left over. It stores for up to 5 days in the fridge, or can be frozen for pasta emergencies.

Parkin

Parkin

Parkin is a traditional cake native to Northern England. This better-for-you version is made with whole wheat flour and reduced refined sugar, but it is every bit as good as the original! When I tell my American friends about Bonfire Night, or “Guy Fawkes Night”, 

Sweet Potato Wedges with Rosemary & Sea Salt

Sweet Potato Wedges with Rosemary & Sea Salt

These baked sweet potato wedges with rosemary and sea salt are crisp, salty-sweet, and good for you too! The temperatures are falling and the days are getting shorter, it even snowed this week (*sigh*, Michigan!). Root vegetable season is in full swing, and today I 

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

What an exciting midweek treat I have for you today- Cumin-Roasted Carrots with Farro, Chickpeas and Feta, yum! Not only is this an easy and delicious dinner option, I am seriously digging the autumnal colours, aren’t you?

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

We have been blessed with a spell of seriously gorgeous weather in West Michigan this week, it has been very warm, summery warm, but the sun is hanging lower in the sky, and the trees are beginning to shed their leaves. Dexter and I have tried to make the most of it with several long walks through the woods. Aside from the long walks I have mainly been hanging out in my kitchen trying to perfect some more autumnal recipes for you!

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

This creation is actually a blend of two recipes, the first created by food blogger royalty Deb Perelmen, who blogs over at the Smitten Kitchen, and the second is a recipe that caught my eye on The Kitchn. The result is a seasonal, simple yet flavorful dish that can be enjoyed as a main, or as part of a side. The sweet, aromatic roast carrots are the perfect compliment to the nutty farro, earthy chickpeas and salty feta. Are you sold yet? Dig in!

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup farro
  • 2 cups carrots (about 6 medium carrots) peeled and cut into rounds
  • 1 medium sized onion, diced
  • 2 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • ½ cup low sodium vegetable stock
  • ⅓ cup pumpkin seeds, or sunflower seeds
  • 1 tbsp red wine vinegar
  • ½ cup feta, crumbled
  • ¼ cup parsley, chopped
Method
  1. Preheat oven to 375F/190C
  2. Cook farro according package instructions, once done, set aside to wait other ingredients to be ready
  3. In a large roasting pan, combine carrots, onion, chickpeas, olive oil and cumin. Season with a little salt and pepper. Pour the vegetable stock over the top, cover with foil and cook covered for 30 minutes
  4. After 30 minutes, stir the ingredients in the pan, and cook for a further 10 minutes uncovered, until the carrots are tender
  5. Remove the carrot mixture from the oven, and toss together with the cooked farro, seeds, vinegar, feta, and parsley
  6. Eat immediately!

Notes

I found that the leftovers did not reheat too well for this one, definitely best to enjoy fresh!

Again this recipe is adapted from here and here. Roast butternut squash would work really well in place of the carrots, if thats what you have to hand.

Wholewheat Pumpkin Coffee Bread

Wholewheat Pumpkin Coffee Bread

I have spoken of my current baking kick, and also my enthusiasm for all things pumpkin, so some form of pumpkin bread coming your way was probably inevitable… and here it is! My favourite Wholewheat Pumpkin Coffee Bread, made with 100% wholewheat flour, sweetened naturally with