Autumn Chicken Stew

Autumn Chicken Stew

  • 3 cups Butternut Squash or pumpkin
  • 6 tablespoons Chilli-flavored Olive Oil
  • 1/2 Onion (large, chopped)
  • 3 teaspoons ginger (freshly grated or 1 1/2 teaspoon ground ginger)
  • 1/2 teaspoons cinnamon (ground)
  • 6 boneless skinless chicken breasts (chopped into bite-sized pieces)
  • 2 cans chopped tomatoes (2 ½ cups)
  • 3 -6 teaspoons brown sugar
  • 1 can chickpeas (drained and rinsed, 2 ½ cups)
  • 4 1/2 tablespoons coriander (freshly chopped)
  • 1 1/2 teaspoons cornstarch (mixed well with (optional))
  • 6 tablespoons water (optional)
  1. Peel the pumpkin or squash. Cut the squash in ½ lengthwise (from top to bottom), remove any seeds then cut into bite-sized pieces.
  2. In a large pan, heat the oil and fry the onion for 3-4 minutes.
  3. Stir in the cinnamon and, if using the ground ginger, stir that in too, if you are using fresh ginger, it will be added later.
  4. Cook for a couple more minutes and then remove onions to a plate, then brown the chicken. Add more oil if needed to help brown the chicken. Chicken needs to be browned on all sides.
  5. Add the tomatoes and sugar.
  6. Season to taste with salt and pepper if you like, although the dish may not need any, and then add the chickpeas and squash.
  7. Evenly mix, then cover and simmer for about 30 minutes or until the pumpkin is tender.
  8. If using fresh ginger, add it in about half way through this process.
  9. Thicken stew to the desired consistency mixing and adding a bit of cornstarch and water. Cook stew for a couple minutes to thicken.
  10. Stir in the chopped coriander just before serving.

Tools Necessary-

  • Soup Pot
  • Sauté Pan
  • Wooden Spoon or
  • Spatula
  • Cutting Board
  • Chef’s Knife
  • Serving dish
Main Dish

Apple Strudel

Apple Strudel

Apple Strudel

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. Apple strudel dough is a thin, elastic dough.

The oldest known strudel recipe is from 1696, a handwritten recipe housed at the Wienbibliothek im Rathaus.

Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century.


  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour


  • 4 to 5 apples, any tart variety (peeled, cored & thinly sliced)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup walnuts (chopped)
  • 1/4 cup raisins
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup fresh cake or bread crumbs
  • 1/2 cup butter (melted)
  1. To prepare the dough: Whisk the egg, butter, and salt with about 3/4 cup cold water.
    Combine just enough of the liquid with the flour
    to make a soft dough. The dough should feel
    resilient but remain very slightly sticky. Drizzle in a
    tablespoon or more water if the dough is too
    ragged, or sprinkle in a small amount of flour if it
    is too moist and mushy. Knead for five minutes by
    hand, (2 minutes if using an electric mixer) until
    smooth, soft and warm. Form it into a smooth
    ball, wrap in plastic film, and let rest for at least 1
    hour, preferably 4 hours.
  2. To prepare the filling: Toss together in a medium sized bowl, the apple slices and lemon
    juice. Add the walnuts, raisins, sugar, and cinnamon and toss until evenly coated.
  3. To assemble: Spread a table with a clean cloth and sprinkle evenly with flour. Place the
    dough in the center of the table, flatten with your palms into a 1-inch thick round, and
    then begin stretching the dough from the center to the edge. Use a combination of the
    sides of your hands and the tops of your knuckles to work the dough gently and evenly.
    Continue stretching the dough until you can see light through it. If there are occasional
    holes at the center, just pinch together to seal. Don’t worry about holes or tears near the
    edge of the dough.
  4. Brush the entire strudel dough evenly with butter. Sprinkle half the crumbs on one half
    of the dough, and on the same side arrange the apple filling in a long row close to the
    edge of the dough. Sprinkle with the remaining crumbs. Fold over the edge and roll the
    strudel into a log shape, using the cloth to help support and roll the pastry. Tuck in the
    sides and roll up completely, arranging the strudel seam side down.
  5. Transfer carefully to a buttered or parchment-lined
    baking sheet, curve the log into a crescent shape, if needed,
    to fit the roll onto the pan. Brush with butter and chill for at
    least 30 minutes (or overnight).
  6. Preheat the oven to 350°F. Bake the strudel until golden brown, 30 to 40 minutes. Let
    cool slightly before cutting and serving.

Tools Necessary-
Mixer with paddle or pastry marble
Medium bowl
Measuring cups and spoons
Plastic Wrap
Table Cloth
Adult Supervision


Bacon Roasted Pecans

Bacon Roasted Pecans

OMG, these are incredible! Use whatever nuts you like. Here we make the top of the line Bacon roasted pecans to highlight the south where the pecan is king.

Back in the 1920s, sandwiches were the craze! One book had over 700 sandwich recipes and this probably came from one of them. Or could this recipe been inspiration to the 1920’s Dixieland Sandwich???

Seven Hundred Sandwiches/Florence A Cowles [Little, Brown:Boston] 1928.  “Put through the food chopper half a pound of roasted peanuts, three slices of fried bacon and one can pimentos. Mix with salad dressing and use on any preferred kind of bread.” (p. 118)

Whichever way it went, these are some of the best in nut recipes to be served as a way of welcoming your most special guests. Use this for the holidays or for special events or when you feel like playing around. The saying that “everything tastes better with bacon” may be true for you.

Bacon Roasted Pecans have become a favorite in upscale burger and pub joints this past few years. It may become a favorite of yours as well. Our bet is that bacon roasted pecans will be awesome at hunting lodges and man-cave hangouts.


Bacon Roasted Pecans

  • 2 cups pecan halves
  • 1 tablespoon butter (melted)
  • 1/2 teaspoon salt
  • 3 bacon slices (chopped into 1/2 inch pieces)
  • 1 tablespoon brown sugar
  • 1 bunch chives (sliced thinly, optional)
  1. Preheat oven to 350°F. Line a jelly roll pan or cookie sheet pan with a silmat or parchment paper.
  2. Stir together the pecan halves, bacon and melted butter in a medium sized bowl, then pour out onto the jelly roll pan or cookie sheet pan that has been lined.
  3. Place pan in the middle rack of the oven. Bake at 350°F, stirring occasionally for about 15 minutes or until pecans are toasted with a wonderful aroma and the bacon is done.
  4. Strain out the bacon fat from the pan using a strainer. Save fat and pour it into a small bowl. Place nuts and bacon lardons into their own bowls.
  5. Then toss the nuts with a bit of melted fat from the bacon.
  6. Sprinkle with brown sugar and salt on top, and toss a few times until evenly coated. Allow nuts to cool and come to room temperature. About 30 minutes.
  7. Top with bacon pieces and some chives, and serve.

Prepare them in advance and store in an air tight container for up to two weeks.

Equipment List:

15×10 inch jelly roll pan or cookie sheet
Silmat or baking parchment
Measuring cups and spoons
Wooden Spoon or spatula
Medium sized bowl
Small sized bowl
Adult Supervision

Dessert, Snack