CTV News at Noon enjoys Halloween!

Today on CTV Kitchener News at Noon I get to share some spooky recipes perfect for the busy Halloween weekend up ahead! Whether you are enjoying Halloween with your own family or with friends these recipes will be winning with both kids and adults alike.
You can take it to the spookiest side of things or stay cute and friendly, I like to provide a little bit of both so my creative juices keep flowing!
I hope you enjoy these recipes for Halloween this year or anytime of the year!

Thai Coconut Curry Salmon Fettucine

The warm colour of the red curry paste along with the subtle heat that builds as you enjoy the dish makes it a winner for the weeknight.  If you trying Thai curry paste for the first time try the milder version and see what your family thinks. You may be pleasantly surprised at this creamy delight. 

1 pkg (350 g) fresh fettucine pasta
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) Thai red curry paste
1/3 cup (75 mL) chopped fresh cilantro
1 can (400 mL) coconut milk
1 lb (454 g) boneless skinless salmon
Salt and pepper to taste

In large pot of boiling salted water, cook linguine for about 5 minutes or until tender but firm. Drain and set aside.

In large deep nonstick skillet, heat oil over medium heat and cook curry paste, stirring for 30 seconds. Add cilantro and cook, stirring for 1 minute. Pour in coconut milk and bring to the boil. Gently add salmon into mixture and reduce to a simmer. Cook salmon for about 8 minutes or until begins to flake apart when pierced. Add linguine into skillet and stir gently to combine and break apart salmon. Season with salt and pepper.

Makes 4 to 6 servings.

For a milder curry flavour, reduce curry paste to 2 tsp.

Candy Corn Shortbread

This recipe is perfect to send to school for the class or to the office for Halloween parties. Simple shortbread takes the shape of candy corn to celebrate the sweet treats of the evening.

1 cup (250 mL) unsalted butter, softened
1/2 cup (125 mL) icing sugar
2 cups (500 mL) all purpose flour
Yellow and Orange food colouring

In large bowl, using electric hand mixer beat butter until almost white. Add icing sugar and beat until combined. Stir in flour until smooth and well combined. Knead dough together with hands. Divide dough in half. Divide one half of the dough into one third and two thirds of dough.

Set aside the smallest amount of dough. Tint the large half of the dough yellow and the remaining dough orange. Divide each colour of the dough in half. Take one of the yellow doughs and roll into an 8 1/2 inch long log. Flatten slightly. Roll the orange dough into the same length and place it on top of the yellow log. Repeat with plain dough. Wrap the log with plastic wrap and form the dough log into a triangle shape or “candy corn” shape. Repeat with remaining doughs and form another triangle. Refrigerate for at least 2 hours or up to 2 days or freezer for up to 2 weeks or until firm.

Slice dough log into thick 1/4 inch thick pieces and place on parchment paper lined baking or cookie sheets. Bake in 325 F oven for about 20 minutes or until firm. Let cool in pan on rack. Repeat with remaining dough.

Makes about 54 cookies.

Tip: Once cooled, place in airtight container and freeze for up to 1 month.

Spiced Squash Soup

Pureed soups are smooth and can be rich tasting even without rich ingredients. Look for a heavy for its size squash for the best flavour and texture. With hints of spices and herbs this soup is mild enough for young palettes and tasty enough for adults alike. For an added kick of flavour, splash in some hot pepper sauce.

1 small butternut squash (about 2 lbs/1 kg)
1 tbsp (15 mL) canola oil
1 large onion, chopped
4 cloves garlic, minced
2 tsp (10 mL) dried oregano leaves
1 tsp (5 mL) paprika
¼ tsp (1 mL) ground cinnamon
5 cusp (1.25 L) vegetable broth
2 tbsp (25 mL) chopped fresh cilantro

Cut squash in half crosswise and peel using a vegetable peeler. Remove seeds and chop squash to get about 5 cups/1.25 L.

In soup pot, heat oil over medium heat and cook onion and garlic for 3 minutes. Add squash, oregano, paprika and cinnamon and cook, stirring for 2 minutes. Add broth and bring to the boil. Reduce heat; cover and simmer for about 25 minutes or until squash is very tender. Using an immersion blender puree soup until smooth. Alternatively, ladle into blender or food processor in batches and puree until smooth. Return to soup pot, stir in cilantro and warm through.

Makes 6 to 8 servings.


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