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Canadian Picadillo

Picadillo is a traditional dish in Spain, Cuba, the Philippines and many Latin American countries. The name comes from the Spanish word “picar,” which means “to mince” or “to chop”. It is made with ground beef, tomatoes and other ingredients that vary by region. This is our version of a Canadian Picadillo featuring maple baked beans. It a sweet & savory flavor.

Canadian Picadillo
Author: Teresa McEachern
  • 1 tsp canola oil
  • 1 cup finely chopped onion
  • 1 lb ground beef
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 14 oz can Maple Baked Beans
  • 1 15 oz can kidney beans
  1. Heat oil in a Dutch oven over medium-high heat. Add onion and sauté for 3 minutes.
  2. Add ground beef and cook 8 minutes or until browned, stirring to crumble.
  3. Add remaining ingredients and bring to boil; then cover, reduce heat and simmer for 30 minutes.
  4. Serve in a bowl or over rice.


Roasted Butternut Squash Soup

roasted butternut squash soup by Ciarelli

Award-winning celebrity chef and cookbook author Michael ChiarelloAward-winning celebrity chef & cookbook author Michael Chiarello shares his soup recipe & tutorial video. His Roasted Butternut Squash Soup is a wonderful fall food. 1 has created some delicious seasonal dishes that make the most of autumn’s bounty and make it easy to entertain.

He shows us just how easy it is to create roasted butternut squash soup. Here’s a video overview:

Roasted Butternut Squash Soup
Recipe Type: Soup
Cuisine: American
Author: Michael Chiarello
Serves: 4 servings
Serve soup inside a butternut squash bowl.
  • 2 tablespoons butter
  • 2 cups diced (3/4-inch) raw butternut squash
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced carrot
  • 1 cinnamon stick
  • Sea salt and freshly ground pepper
  • 1 carton (32 ounces) Progresso chicken broth (4 cups)
  • 1/2 teaspoon ground toasted coriander, if desired
  • 1/2 cup half-and-half, if desired
  • 2 tablespoons toasted pumpkin seeds (optional)
  • 1/2 cup Progresso plain panko crispy bread crumbs, toasted light brown in sauté pan over medium heat (optional)
  • 4 slices bacon, cooked crispy (optional)
  • chives (optional)
  1. If you are serving soup inside the butternut squash, cut the bulbous bottom part off the squash, remove the seeds and pulp to 1/2″ from sides and bottom of the squash.
  2. To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Pureé in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  3. To make soup: Heat olive oil in large saucepan over medium heat until hot. Add onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add broth and coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let flavors meld, about 10 minutes. Discard cinnamon stick.
  4. Pureé soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  5. Return soup to pan and reheat gently. Add half-and-half. Adjust seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Butternut Squash Bowl
  1. You can serve the soup directly in the squash as prepared, or you can place a clear bowl inside the squash if you desire. Top with crumbled bacon & chives.
  2. [img src=”” width=”500″ height=”333″ class=”aligncenter size-full” title=”roasted butternut squash soup in squash bowl”]

Recipe, video and photos courtesy of Family Features


Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of half-and-half.

Curry Pumpkin Soup Served in a Pumpkin Bowl

Curry Pumpkin Soup
Recipe Type: Soup
Cuisine: American
Author: Teresa McEachern
Serves: 6 servings
Creamy, flavorful Curry Pumpkin Soup. See how to serve it in a pumpkin bowl!
  • 2 tablespoons butter or margarine
  • 1 cup (1 small) chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
  2. ADD broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.


How to Make a Pumpkin Bowl

pumpkin soup in pumpkin bowlI’ve borrowed a fantastic idea from Martha Stewart – a pumpkin bowl to serve pumpkin soup!

It’s sooo easy to make, and you can use one big pumpkin as a serving bowl or small individual serving dishes for each person.

It’s also your choice whether you want to serve the soup directly in the pumpkin or put a clear bowl inside.

  • pumpkin
  • serrated knife
  • glass bowl that will fit inside pumpkin


  1. Cut off the top third of the pumpkin and scrape out the insides.
  2. Insert bowl into pumpkin opening
  3. Fill with pumpkin soup just before serving


I love all the special touches that add to a party theme and when the pumpkin bowl is so easy to make, why not?


Potato, Bacon and Corn Chowder

Jenny Harper columnThe chilly nights of winter call for foods that warm the body and the soul. And that’s the very definition of comfort food. Here are some of my favorite ways to bring some comfort to the table and smiles to the faces of those around it:

  • A make-ahead casserole – I like to put together a hearty one-dish meal that makes enough for leftovers on another night
  • Homemade hot cocoa mix – Keeping a container of homemade mix ready lets me make a cozy cup of cocoa to warm things up after school or any time at all
  • Quick loaves – Waking up to the smell of baking lemon bread, banana bread or pumpkin bread makes the day better already
  • Soups and chowders – I like to make a big batch so there’s some for supper and plenty left over to send some to school for a good, hot lunch

potato bacon and corn chowderIn this All-Star Potato, Bacon and Corn Chowder, potato flakes bring familiar flavor and act as a thickener. Sunny yellow corn and crispy bacon really brighten up the taste, and evaporated milk makes it extra creamy and super comforting.


2 cans (14 fluid ounces each) reduced-sodium chicken broth
2 cans (12 fluid ounces each Nestlé Carnation Evaporated Milk
2 cups instant mashed potato flakes
1 can (15 1/4 ounces) no-salt added whole-kernel corn, drained
8 slices bacon, cooked and crumbled
2 teaspoons onion powder
1/4 teaspoon ground black pepper
Shredded cheddar cheese, sliced green onions, additional cooked and/or crumbled bacon (optional)

  1. COMBINE broth and evaporated milk in large saucepan.
  2. Bring mixture just to a boil over medium-high heat; reduce heat to low. Add potato flakes, corn, bacon, onion powder and pepper.
  3. Cook, stirring frequently, for 5 to 8 minutes until creamy and slightly thick.
  4. Top each serving with cheddar cheese, green onions and/or bacon

Nestlé via Family Features

May you always find your meals comforting and keep you warm my friend.

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