Here are a few of my favourite Hallowe’en recipes. They are perfect for making the night of a party or a great way to make use of your leftover jack o’lantern. As per most of my recipes, they are all really quick and easy to make!
Toasted Curry Pumpkin Seeds
2 tablespoons unsalted butter, melted
1 cup raw pumpkin seeds
Pinch cayenne pepper
1 tablespoon curry powder
1/2 teaspoon kosher salt
1. Preheat the oven to 375 degrees F.
2. Combine all the ingredients in a bowl and mix well.
3. Place on a baking sheet and cook for 4 to 7 minutes, stirring halfway through, until golden brown.
4. Remove from the oven and cool.
5. Serve or store in an airtight container.
Bacon Devilled Eggs with Dill
1 cup mayonnaise
2 tablespoons honey mustard
3 tablespoons dill, minced
salt and pepper to taste
5 thick slices bacon
1. Immerse the eggs in a pot of cold water. Bring water to a boil, then immediately reduce heat to very low, so that the water remains hot but below a simmer. Cover and let eggs stand in the hot water for 10 to 11 minutes. Drain eggs and run under cold water until cool to the touch.
2. While the eggs are cooking, heat a large skillet or sauté pan over medium-high heat. Add the bacon to the pan and cook about 4 minutes on each side, until crispy and golden brown. Transfer bacon to a plate lined with a paper towel. Once cool, crumble into small pieces and set aside, reserving 1 to 2 tablespoons for garnish.
3. Peel the cooled eggs and cut in half lengthwise on a cutting board. Scoop out the yolks and mash them in a mixing bowl.
4. Add the mayonnaise, honey mustard, 2 tablespoons of the dill and the bacon to the yolks and mix well to combine. Season with salt and pepper to taste.
5. Using a small spoon, fill the egg-white halves with the yolk mixture and place on a serving platter.
6. Garnish with dill and bacon bits and serve.
Fiery Pumpkin Dip
1 1/2 cups butternut squash or pumpkin, seeded peeled and cut into chunks
1 garlic clove, crushed
1 teaspoon grated fresh ginger
1 red chili, seeded and finely chopped
2 teaspoons olive oil
Juice from 1/2 a lime
Salt and ground black pepper to taste
1. Preheat oven to 400 degrees F
2. Put the squash or pumpkin in a baking dish, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 20 minutes, tossing once or twice during cooking, until tender.
3. Transfer the squash or pumpkin into a food processor and add the garlic, ginger, chili, and remaining oil. Process until smooth, then briefly pulse in the lime juice and check the seasoning.
4. Scrape the dip into a bowl and serve hot, warm or cold. (It will thicken on cooling so give it a good stir before serving.)
1 cup extra sharp Cheddar, grated
1/2 cup (1 stick) butter, cut into 6 pieces
1 teaspoon cumin
1/2 teaspoon salt
1 cup flour
6-ounce bottle stuffed green olives, drained
1. Preheat oven to 400 degrees Fahrenheit. In a food processor, combine the cheese, butter, cumin and salt and process until combined. With the machine running, add the flour and stop as soon as a ball of dough forms.
2. Scoop up a tablespoon of the cheese mixture and mould it into a ball. Push an olive into it, with the stuffed end showing. Place on a baking sheet. Repeat with remaining dough and olives.
3. Bake 12 to 15 minutes, until just golden brown. Serve warm.
Blood Chilling Gazpacho
6 large ripe tomatoes, chopped
1 small red onion, chopped
1 cucumber, peeled and chopped
1 green pepper, seeded and chopped
1 stalk celery, chopped
2 cloves garlic, peeled and chopped
1/4 cup fresh parsley
1/4 cup red wine vinegar
1 teaspoon sugar
1/4 cup extra-virgin olive oil
1 teaspoon Worcestershire sauce
3 cups tomato juice
1 large avocado, finely diced
1. Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until pureed.
2. Strain mixture through a course sieve into a glass bowl or pitcher. Press to extract all the juices. Stir in the tomato juice, cover and refrigerate until well-chilled.
3. Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.
Dr. Crysta Serné
Chiropractor and owner of Vitality Clinic