Consider this easy, breezy recipe a little bit of comfort food with Latin flair for a howling winter night. Nutritious pumpkin seeds are an ideal thickener for the bright sauce. And you can transform the dish into taco night by slicing the cooked chicken and stuffing into warmed corn tortillas and then dolloping on the sauce.
No tomatillos? Tomatillos have a papery covering or husk and look like a small green tomato. If you can’t find tomatillos in your local produce store or canned at your grocers, you can substitute with the same quantity of underripe tomatoes and add a squeeze of lime juice.
In large skillet over medium heat, toast pumpkin and cumin seeds until pumpkin seeds are golden and puffed, about 2 minutes. Remove to bowl of food processor to cool down. Grind seeds to the texture of coarse sand. Add shallot, cilantro, serrano or jalapeno pepper, garlic, spinach, tomatillos, lime juice, oregano, and salt to container; process until smooth.
Heat oil in skillet over medium-high. Add chicken and sear for 2 minutes on both sides. Pour in tomatillo mixture and broth. Bring to a boil, reduce heat, and simmer until chicken is cooked through to an internal temperature of 165 F (74 C), about 15 minutes.
To serve, spoon chicken and sauce over rice and scatter on avocado.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!