seasonal

Here's what you need: raw walnuts, raw pepitas, chia seeds, dried fig, flaxseed, old fashioned rolled oat, pumpkin spice, fine sea salt, unsweetened pumpkin puree, almond milk, olive oil, maple syrup, flaxseed meal

Seeded Pumpkin Breakfast Bread Recipe by Tasty

raw pepitas

chia seeds

fig,

flaxseed

¾ cups old fashioned rolled oat

pumpkin spice

fine sea salt

oz unsweetened pumpkin puree

almond milk

olive oil

maple syrup

flaxseed meal

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Tasty

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.

In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.

In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.

Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The “dough” will be moist and somewhat loose.

Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.

Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.

Nutrition  Calories: 4929  Fat: 289 grams  Sodium : 373mg  Carbs: 504 grams  Fiber: 140 grams  Sugars: 162 grams  Protein: 132 grams

https://vid.tasty.co/output/111881/landscape_480/1539211999

Rocket Fuel is the elixir of New York’s Fire Island. Essentially a boozier Piña Colada, learn how to make it with our simple recipe.

Rocket Fuel

2.5 oz dark rum

2.5 oz Amaretto

oz coconut cream

pineapple juice

Milk

1.5 oz 151

Brandied Cherry

Pour dark rum, amaretto, cream of coconut, pineapple juice and milk into a blender with crushed ice.

Blend until smooth (add more ice if necessary), and pour into a Hurricane glass.

Carefully pour the 151 into a straw using a speed pourer (count out about four “Mississippis”), and garnish the drink with a cherry.

Tropical, sweet, savory, spicy, and absolutely delicious. That's what this pineapple rice is all about. It's the best combo of sweet and spicy!

Pineapple Rice

water

(8 oz.) can crushed pineapple

sugar

unsalted butter

kosher salt

red pepper flakes

lime (about 1 Tbsp.)

Fresh cilantro, chopped

In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.

Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).

I've been searching for the perfect pineapple rice recipe and I've found it here!  Thank you so much.

This rice is phenomenal! I live in a dorm and I don't have access to a kitchen. However, I was able to make this whole meal in a rice cooker with no problem. So good &amp; filling.

Paired your recipe with Teriyaki Chicken and just perfect together!!!   Thank you for sharing :)

I made this last night and it was so good! It was the perfect amount of heat and was cut by the lime and cilantro.  Yum!  I added a ton of cilantro though because I love it. 

So delish - thanks so much for sharing!

OH MY LAWD, I made this pineapple rice with my Hawaiian pork chops and sautéed sweet potatoes the only thing I did different was cooked the rice with the lime juice and instead of butter used coconut oil. BONKERS!!!

SO good! I followed recipe to a t, except didn't have cilantro. It was incredibly easy to make, came out perfect, and was seriously delicious! We (adults and kids) loved it on its own and with pulled pork. Making second batch, after first when went in 24 hrs and I got a request for MORE!  Thanks for the recipe. It's a keeper!

OMG thank you for this recipe!!!!! I made it with shrimp in coconut oil and cayenne pepper which added more kick!

I absolutely love the sweet and spicy contrast in this pineapple rice, Katya! What a cheery looking dish and so tasty too!

I really like this idea of adding pineapple to rice! I am thinking of grilling the pineapple and adding it to the mix and some bbq chicken. SO GOOD

This pineapple rice... just WOW! So good with grilled fish tacos!

Loved....
Instead of sugar I used 1sp of Organic honey, and Korean style red peppers. 
Taste amazing!

This was awesome! Served with grilled marinated island style pork ribs. YUM!

Amazing rice dish! Made with Jasmine rice and it
Is superb! Daughters loved it. We will be making this as a regular dish now.
Thank u!!
Jacqui

This was seriously delicious! Followed the recipe exactly. Well, we may have even overcooked the rice slightly on accident, but it was still so good--it made it even more like a sticky rice. Ate it with Ina's Indonesian ginger chicken recipe. Will definitely make again.

What a perfect summer dish.  We had it with bbq chicken breasts and fiesta corn and LOVED it. So easy to make,  I made just as the recipe said,  no modifications needed.

Delicious!  Made it exactly as instructed, and it turned out great.  Will definitely be making this again.
Thank you!

Made this for a party and it was a huge hit. I doubled the red pepper because I was cooking for a spice loving crowd. People went back for thirds!

We had a package of Polynesian Style Pork Chops that were part of a gift package from Omaha Steak Company and this went perfectly with them.  I did need to add a little more butter and water since I was using a paella pan and the rice was sticking and I was afraid it would burn.  Will definitely make this again.  Would be good with jerk chicken.

Made this for our family’s annual Labor Day weekend camping trip to go with our BBQ fresh tuna fillets. The family loved it! Will definitely make again.

Made this for our Hawaiian themed Christmas party with ham. I subbed half the water for coconut milk which made for a stickier, but delicious dish!

The flavor combination was spot on.  Made such an interesting flavored rice, instead of boring plain rice.  I must confess (and some people may not like this) but...I used frozen, steamable brown rice from Trader Joe's.  In a saucepan, I mixed all the ingredients listed, except the water, then tossed in then cooked rice.  It really worked and was sooooo simple.  Next time I'll try the recipe as is, but happened to have some frozen rice, so gave it a try.  Served with the Coconut Milk Chicken with Cilantro Lime.  Such a great combo.

I've been coming back to this recipe for years! It's a favorite of mine and comes out perfect every time. I love to drizzle some teriyaki sauce on it!

Thank you for this recipe! I made a maple glazed ham and wanted a pineapple rice to go with it... unfortunately, I was out of pineapple AND red pepper flakes! I made some substitutions with what I had on hand. I chopped some canned peaches and used the light syrup juice and chopped some pickled jalapeños. Since I only had salted butter on hand, I used that, and did as another person suggested and swapped out half of the water with canned coconut milk. I doubled the recipe since there are 6 of us.
I know that mine didn’t turn out anything like yours, but thank you so much for the template! 
This quarantine has us thinking outside the box for some meals!

I kinda cheated when I made this.  I buy  frozen jasmine rice from "Trader Joes" (It's really good),  and I wasn't quite sure how that would work.  I fixed the rice as directed, and then I heated the rest of the ingredients (minus the water), in a saucepan.  I brought it to a boil for about 3 or 4 minutes.  Then I just mixed the rice with the saucepan, and it turned out fantastic!  It might have a little too much liquid in it from the Pineapple juice, so next time, I might scale back on the juice just a tad, but man was this good!  I also left out the lime juice.  The flavor of pineapple was so good, I did't want it to change.  My 8 year old and my husband scarfed it up!

This was delicious! I will definitely make it again. I served it with teriyaki meatballs and steamed green beans. The cilantro was a perfect addition. I used 1/2 teaspoon crushed red pepper flakes. That was a perfect spice level for my husband and I but a little too spicy for our 8-year-old. I'll probably use 1/4 teaspoon next time.

Wow, we loved this recipe!  So easy and quick to make in my Instant Pot.  Combine everything, heat on saute setting until simmering, stir in Jasmine rice, seal and set pressure for 10 minutes.  Then quick release.  Perfect!  I can also imagine this recipe with grilled shrimp added for a meal.  Thanks for sharing!

Really enjoyed this! Added a little bit (2-3 T) unsweetened coconut flakes at the end!

Made it in a Rice Cooker.  1 cup rice with 1 1/4 cup liquid (1/4 cup of juice from the pineapple.  Use 1/2  tsp of pepper flqkes.  Yummy!!

This was really good. We had it with grilled salmon but all while it cooked I was thinking ham...HAM! But it was fabulous with the fish. I cooked the recipe in my rice cooker and didn’t change anything in the recipe. Thanks!

Just made this tonight for dinner. I served with tropical teriyaki chicken and steamed green beans. I followed the directions but added sauteed yellow peppers and onions. I didn't have cilantro so I had to use parsley. It was so delicious. This will be added to our Christmas buffet. Kid friendly!

Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Strawberry compote with sugared drop scones

ripe strawberry, hulled

tbsp caster sugar

lemon juice

balsamic vinegar(optional)

self-raising flour

salt

tbsp white caster sugar,

tsp vanilla extract

semi-skimmed milk

vanilla ice cream, to serve

Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.

Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

Get into all of the cozy vibes of the season with this Butternut Squash Ravioli and Pat the Spatula! Butternut Squash Ravioli is one of the most popular items at Trader Joe&#39;s and this is a perfect recipe to get you into the Fall mood!

Butternut Squash Ravioli With Sage Butter Sauce

tbsp butter

sage leaves

tbsp chopped walnuts

nutmeg

Salt to taste, if butter is unsalted

Toast your walnuts by adding them to a skillet over medium heat

Let cook for 2-3 minutes, stirring occasionally

Remove from heat and set aside

Add butter to the skillet over medium heat

Add nutmeg and salt

Once melted add your sage leaves and stir in the butter

Let cook for about 3 minutes

Remove leaves and chop into smaller pieces

Add cooked ravioli to the skillet with butter and toss

Add back in the sage leaves and walnuts

Serve and enjoy!

The creamy spiced cold foam on this Pumpkin Cream Cold Brew tastes just like the coffee shop version.  Save money and time by making this Starbucks copycat at home this fall.

Pumpkin Cream Cold Brew - Starbucks Copycat

Silk dairy free half and half

pumpkin puree

pumpkin pie spice

monkfruit sweetener

coffee

Tablespoons sugar free vanilla syrup

Add the half and half, pumpkin, pumpkin pie...

Add the half and half, pumpkin, pumpkin pie spice, and monkfruit to a mason jar. Stir gently until combined.

Add the lid and shake lightly. Chill until...

Add the lid and shake lightly. Chill until ready to use.

Shake pumpkin cream gently to mix everything together...

Shake pumpkin cream gently to mix everything together again. Pour 1/4 cup into a milk frother and choose the cold option. You can also use a hand held frothing wand and whisk until foamy.

Add ice to a cup and pour in...

Add ice to a cup and pour in 1 cup of cold brew coffee. Stir in 1 Tablespoon vanilla syrup.

Top coffee with pumpkin cream foam and enjoy...

Top coffee with pumpkin cream foam and enjoy right away.

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Parsnip & celeriac bake

parsnip

1kg celeriac

butter

tbsp double cream

fresh coarse breadcrumb

almonds

Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.

Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger

Rhubarb & ginger jam

1kg pink rhubarb, trimmed weight

1kg jam sugar (which has added pectin)

lemon

stem or crystallised ginger, finely chopped

ginger,

Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.

Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point – this should take about 10-15 mins.

To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.

Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.

Zucchini Corn Chowder

bacon, chopped

yellow onion, about 1/2 large onion

celery ribs, chopped (1/3 cup)

medium carrot, peeled + chopped (1/2 cup)

garlic cloves,

thyme

water (or veggie stock)

bay leaf

zucchini,

half and half

Kosher salt and fresh ground black pepper

parsley,

Cayenne pepper, to serve, optional

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

So good! I followed the recipe exactly—with the exception of using 2% milk instead of half and half. Blending is a must. Delish &amp; low cal ... what’s not to love?!

This was amazing. Perfect for using up extra sweet corn and zucchini in the summer. I was hesitant to make soup since it’s so hot, but this is so fresh and light, even with the half and half. So. Good. ????????????

I made the vegetarian version, and this is the second week I've made it. Even fought through a hot Texas day with a broken AC unit for it, if that says anything!

This is fantastic! Easy to make and didnt take terribly long either. I used the stock instead of water, added some cauliflower and a bit of cheddar cheese. Yum! Will make again!

This was AMAZING!!!! Thank you for sharing!

Doubled the recipe for 9 (including 4 kids) and everyone enjoyed it immensely.  Keep getting requests for the recipe. You are a culinary genius!  Thanks so much for sharing.

I made this but added in lobster since we were up in Maine and it was phenomenal. Instead of cayenne I added paprika just due to availability on our cottage!

Very good!  I added some fresh jalapeño and cilantro :) was delish!

This was delicious!  We get a weekly CSA delivery during the summer and all of the produce for this recipe came in our crate this week, even the parsley (I used yellow potatoes).  We added a little fresh parmesan to finish. I sent it to the others in our CSA group and we will definitely be making it again!!

Thank you for the wonderful recipe!!

I've made this over and over again- it's one of our summer staples since we subscribe to a CSA and get all these veggies each week all summer long!  It is absolutely fabulous- I can't believe I've never left you a comment saying thanks for this delicious recipe!!  We all love it!  And I also love how versatile it is.  I've added peppers, asparagus, green beans, eggplant, you name it.  I've also added chicken from time to time.  Tonight we are having it with my homemade everything bagels.  I'll be making this for years to come!

I loved the corn chowder... I used what I had in my fridge ... 
frozen corn (thawed), red potatoes and chicken stock. 
Soooo yummy, thank you!

Easy to make, Flavourful, and healthy. This will definitely be added to our regulars

Oh, we added Parmesan cheese and chopped up pickled jalapeños

Made this during the pandemic as I'm home and have been cooking and baking like crazy. I used organic free range chicken broth, 1 potato and 2 zucchinis. Delicious! Sprinkled parmesan on top when served. Thanks for the easy and healthy recipe. Next time I'm going to bake a loaf of butternut squash bread to go with it.

I made this with my niece. She loves learning to cook. She was very proud of herself with this dish. It was delicious. She couldn’t even find the onions lol! I usually try things first so she will succeed and enjoy her prepared food. I took a chance with this one and I wasn’t let down.

Wonderful, even skipped the bacon! Thank you!

This chowder is fantastic! I used fresh thyme since I have a bush of it in my garden, and it was delicious! Definitely adding this to my soup rotation.

The recipe is just super, thanks for the idea to thicken without using flour. I will definitely cook.

Amazing!  Full of flavor!  My hubs &amp; I loved it!

We made this for dinner tonight and loved it! It was so flavorful and lighter for a summer evening. Thank you!

Made this for lunch today. I did the smoked paprika instead of bacon and it turned out so flavorful! Fantastic summer recipe!

Wow, I just made this with farmers market veggies and it was DELICIOUS!! I used paprika instead of bacon and no milk at all, just puréed a little extra and it’s super creamy! I think adding some fresh jalapeño would be great next time.
Thanks for this recipe!!!

This is the perfect food. It's deliciously crave-worthy, it's healthy, it's (surprisingly!) filling and it's incredibly low calorie. I made a couple of adjustments to suit my budget and palate (turkey bacon, double the garlic, half the 1/2 &amp; 1/2, and CHIPOTLE POWDER!) and I have six cups of delicious, guilt-free lunch to enjoy all week. Thank you so much for sharing this recipe, I look forward to checking out others.

This was so delicious! I added a little more bacon and corn! My family loved it.

I never leave a review, but WOWZA was this amazing!  I’ve already decided I’m going to burn my family out on it over the next 4 weeks, I love it so much!  Once a week for 4 weeks, and my toddlers both ate full bowls!  Shocking!  Super picky dad loved it too!  
Thanks for the smoked paprika idea, it’s my favorite, so I added it (and we had bacon).  Better than Panera’s Summer Corn Chowder - and I’ve eaten it all summer!!!

Delicious!! Enjoyed by the entire family!  I didn’t change  or add anything for the first time, but think there are great ideas in comments to customize to individual preferences.  I will definitely make this again!

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