Directwest Cookbook Series
We’ve cracked open the Directwest cookbook to share some of our favourite fall recipes. Every week a new recipe will be added!
Butternut Squash Pasta
Total time: 40 minutes
Servings: 4
Ingredients:
2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
6 tablespoons unsalted butter, cut into cubes
10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
Half a small onion, finely chopped
1 pound penne pasta
1 1/2 cups dry white wine
3 1/2 cups low-sodium chicken broth
3/4 cup grated Parmesan
1/4 cup walnuts, toasted and chopped, optional
Instructions:
- Preheat the oven to 425 degrees F. Toss the butternut squash with 2 tablespoons oil, 1/2 teaspoon salt and pepper on a baking sheet and bake, tossing halfway through, until tender and golden brown, about 30 minutes.
- Meanwhile, heat the butter and remaining 2 tablespoons oil in a large heavy bottom pot over medium-high heat until the butter has melted. Add the whole sage leaves and fry until crispy, but still vibrant green, about 3 minutes. Use tongs to remove them to a paper towel-lined plate.
- Add the onion to the pot and cook, stirring frequently to make sure the butter does not burn, until tender and fragrant, 3 to 5 minutes. Add the pasta and stir to coat in the butter and onions. Toast the pasta in the pan, stirring frequently, until golden brown in spots, about 4 minutes.
- Pour in the wine and cook, stirring frequently, until the liquid has been absorbed, about 5 minutes. Add 1 cup broth, and cook, stirring frequently, until absorbed, about 5 minutes. Repeat 2 more times until all the broth is absorbed and the pasta is cooked to al dente. Fold in the butternut squash, chopped sage, Parmesan, 1 1/2 teaspoons salt and a few grinds of pepper and stir until combined and creamy.
Nutritional Information:
Calories: 1082/serving, Fat: 46g, Carbohydrates: 123g, Fiber: 11g, Sugar: 10g, Protein: 33g, Sodium: 1684mg
Brussel Sprouts with Bacon
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
3 pounds medium Brussels sprouts
2 tablespoons vegetable oil
8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips
2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Instructions:
- Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
- Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.
Nutritional Information:
Per Serving – 252 calories, 16g fat, 734mg sodium, 15g carbohydrates, 6g fiber, 4g sugar, 15g protein
Quinoa Stuffed Peppers
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
3 bell peppers, halved
1 cup quinoa, cooked
1 Tbsp extra virgin olive oil
1 lb lean ground turkey
½ red onion, diced
1 Tbsp minced garlic
½ cup marinara sauce (or favourite red sauce)
1 tsp pure maple syrup (optional)
1 tsp Montreal Steak spice
1 tsp black pepper, or to taste
½ tsp salt, or to taste
Instructions:
Clean and cut peppers in half length-wise. Cook quinoa on stovetop or in a rice cooker, following package directions. While quinoa is cooking, sauté minced garlic and diced onions in pan over medium heat for 3-5 minutes, until aromatic then add ground turkey. Add 1 tsp Montreal steak spice or seasoning of choice to turkey while cooking. Combine cooked quinoa and turkey in bowl, add in marinara sauce, maple syrup, salt and pepper. Stuff pepper halves with filling, place on cookie sheet and bake at 350 for 20 minutes. Serve remaining filling with stuffed peppers for a heartier portion size.
Nutritional Information:
186 calories/serving, 4.6g fat, 216.8mg sodium, 14.9 total carbohydrates, 1.4g fiber, 2.5g sugar, 19.2g protein.
Apple Cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 12
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon each ground ginger & allspice
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup unsweetened applesauce
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons orange juice
- 3 cups peeled chopped apples (1/2-inch chunks, about 2–3 large apples)
Instructions:
Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or standard loaf pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl. Set aside.
Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the chopped apples until combined.
Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before topping or serving.
Nutritional Information: This is an estimate
Per serving: 444 calories, 53.4g carbohydrates, 3g protein, 20g fat, 2.5g fiber, 30g sugar
Slow Cooker Beef Stew
Total prep and cook time: 8 hours, 30 minutes
Servings: 6
Ingredients:
- 2 cups beef broth
- 3 1/2 tablespoons flour
- 3 tablespoons tomato paste
- Salt and black pepper
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
- 1 1/2 cups potatoes, peeled and diced into 1 inch pieces
- 1 1/2 cups carrots, sliced
- 1 cup chopped celery
- 1 medium onion, cut into pieces
- 2 cloves garlic, minced
- 4 ounces white button mushrooms, quartered
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, thawed
Instructions:
- Combine broth, flour, tomato paste, 1 1/4 teaspoons salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in batches. Transfer the beef to the slow cooker, then spray the skillet again.
- Add the carrots, celery, onions and garlic and brown, stirring for about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
- Cover and cook on low for 8 hours, until the meat and vegetables are tender.
- Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through.
Nutritional Information:
Serving: 1 1/3 cups: 356 calories, 22.5g carbohydrates, 44g protein, 10.5g fat, 410 sodium, 3.5g fiber, 7g sugar.
Carrot, Zucchini & Date Muffins
Prep Time: 10 minutes
Cooking Time: 18 minutes
Servings: 12
Ingredients:
- 1 cup all-purpose flour
- 1 cup wheat bran
- 1/2 cup whole wheat flour
- 1/2 cup lightly packed brown sugar
- 1 tbsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup butter melted and cooled
- 2 tbsp fancy molasses
- 1 1/2 cups coarsely grated carrots or zucchini or a combination of both
- 1/2 cups pitted and chopped Medjool dates
Instructions:
Preheat oven to 400°F (200°C). Butter a muffin pan or line with paper liners.
In a large bowl, whisk all-purpose flour with bran, whole wheat flour, brown sugar, baking powder, cinnamon and salt.
In a medium bowl, whisk milk with egg, butter and molasses. Stir milk mixture into flour mixture until barely combined. Stir in carrots and/or zucchini and dates just until mixed.
Spoon batter into prepared pan. Bake 18 to 22 min or until a tester inserted in center of muffins comes out clean. Cool muffins in pan for 10 min. Transfer to a rack to cool completely.
Nutritional Information:
184 calories/serving, 4g protein, 34g carbohydrates, 5g fat, 3.9g fiber, 110mg sodium
Vegetarian Chili
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, seeded, and diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder, optional
- 1 teaspoon ground cumin, optional
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can pinto beans, drained and rinsed
- 1 cup water or vegetable broth
- 3 chipotle peppers from a can of chipotles in adobo, diced
- 3 tablespoons adobo sauce
- 1 cup corn kernels, fresh or frozen
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice
Instructions:
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and stir. Cook the onion for 5 minutes, then add the red pepper. Stir and cook until soft, 5 minutes.
Add the garlic, chili powder, and cumin, if using, and stir for 30 seconds, until fragrant.
Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and several grinds of pepper.
Cover, reduce the heat to low, and simmer for 30 minutes, stirring occasionally, or until the chili has thickened.
Stir in the lime juice and season to taste.
Nutritional Information:
480 calories/serving, 16g fat, 69g carbohydrates, 20g fiber, 10g sugar, 20g protein, 60mg sodium
“Little Monster” Pancakes
Total time: 35 minutes
Servings: 6 large or 20 small pancakes
Ingredients
- 1 cup self-raising flour
- 2 teaspoons baking powder
- 1tablespoon sugar
- 2 eggs
- 2 tablespoon melted butter, plus extra for frying
- ¾ cup milk
- 1/3 cup baby spinach leaves, chopped
- bananas, kiwi, blueberries and maple syrup, to serve
Instructions
Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until smooth and bright green.
Melt butter in a non-stick frying pan over a medium heat and spoon in small dollops of batter. Cook for 2 mins until the edges are set and bubbles rise to the surface, then flip and cook for 1-2 mins more. Keep warm in a low oven while you cook the remaining pancakes.
Decorate the pancakes with googly fruit eyes (slices of banana and kiwi with blueberry pupils work well) and pointy banana teeth to serve. Serve with maple syrup, if you like.
Nutritional Information
367 calories/serving, 13g fat, 50g carbohydrates, 2g fiber, 7g sugar, 11g protein, 1.4g sodium
Photo courtesy healthecooks.com
Dill Pasta Salad
Prep time: 20 minutes
Cook time: 15 minutes
Refrigeration time: 2 hours
Makes 12 servings
Ingredients:
- Pasta of choice, cooked – 1 large box
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup dill seasoning package
- 1 tbsp yellow mustard
- 2 cloves garlic, minced
- 1 ½ cup kernel corn
- 1 cup peas
- ¼ tsp cayenne
- Salt and pepper to taste
Instructions:
Cook pasta and let cool. Once the pasta is cool mix all ingredients together and chill in the fridge for 2 hours before serving.
Nutritional Information for 1 serving:
226 calories, 8.3g fat, 492.6mg sodium, 34.6g carbohydrates, 6g fiber, 4.5g sugar, 7g protein
Ham and Rice Casserole
Prep time: 30 minutes
Cook time: 30 minutes
Servings: 12
Ingredients:
- 2 cups long grain rice
- 1 large bunch broccoli
- 2 cups diced ham
- 2 cans mushroom soup
- 2 cups grated cheddar cheese (set ½ cup aside to springle on top)
- 1 tsp seasoning salt
Instructions:
Cook the rice and set aside.
Divide the broccoli into bite-sized pieces and place in a microwavable bowl. Cover the broccoli with water and microwave for 5 minutes.
In a separate bowl, mix together the mushroom soup, grated cheese and seasoning salt.
In a large casserole dish, layer the rice, broccoli and ham. Repeat this process until all the ingredients are used up. Spread the soup mixture on top and sprinkle with the remainder of the cheddar cheese.
Bake at 350 degrees for 30 minutes
Nutritional Information:
216 calories/serving, 10.3 g fat, 782 mg sodium, 20.6 total carbohydrates, 2.9g fiber, 1.5g sugar, 11g protein.
Chicken Lettuce Wraps
These easy chicken lettuce wraps are a great way to use up the last of your summer garden lettuce! With ground chicken, fresh veggies, and a sweet-savory sauce, they are healthy and delicious.
Prep: 20 minutes
Cook: 2 hours 10 minutes
Servings: 8 cups
Ingredients:
- ½ cup hoisin sauce
- ¼ cup reduced-sodium soy sauce plus 1 tablespoon
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon extra-virgin olive oil
- 2 pounds ground chicken breast
- 1 small bunch green onions thinly sliced, white/light green and dark green parts divided
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced
- 8 ounces baby bella cremini mushrooms finely chopped
- 1 ½ cup grated carrots from about 3 large carrots
- ½ teaspoon red pepper flakes reduce to 1/4 teaspoon or omit if sensitive to spice
- 2 (8-ounce) cans water chestnuts drained and finely chopped
- 2 heads butter lettuce or any flatleaf lettuce you have in your garden
Instructions:
Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. Stir in the water chestnuts and green parts of the green onions.
To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.
Nutrition:
Serving: 1(of 8), about 1 cup filling Calories: 247cal Carbohydrates: 21g Protein: 28g Fat: 5g Saturated Fat: 1g Cholesterol: 60mg Fiber: 2g Sugar: 10g
Mississippi Pot Roast
This Mississippi Pot Roast is delicious! Made with just five simple ingredients and slow cooked in a crockpot, you are going to fall in love with this!
Prep Time: 5 minutes
Cook Time: 8-9 hours
Servings: 8 servings
Ingredients:
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter
4-5 pepperoncini peppers
Instructions:
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes and add the butter.
Cook over low heat for 8-9 hours. Serve with noodles, rice or mashed potatoes.
Nutrition:
Calories: 470kcal | Carbohydrates: 2g | Protein: 43g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 501mg |Potassium: 765mg | Vitamin A: 225IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 4.7mg
