Feb 23

Healthy Chili – BUTTERNUT SQUASH & TURKEY CHILI

Looking for a new recipe to try on #NationalChiliDay? We have you covered! The Catering Team at the Pacific National Exhibition have come up with an amazing and healthy Chili recipe for everyone! Give it a try and let us know what you think on social media! @PNE_Playland (Facebook, Twitter, Instagram)

Healthy Chili Prep Time

Serves: 8

INGREDIENTS

  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green bell peppers, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 2 cups chicken or turkey broth
  • 1 540 ml can black beans, rinsed well and drained
  • 1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese, sour cream, avocado, hot sauce, cilantro, jalapeno for topping, optional

DIRECTIONS

  1. In a large heavy pot or Dutch oven, heat olive oil over medium high until hot.
    Warm oil in large pot
  2. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
    Add Spices to Large Pot
  3. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
    Add Ground Turkey and Tomato Paste
  4. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring.
    Add Bell Peppers, Tomatoes and Broth
  5. Bring chili to a simmer; simmer covered for 20 minutes.
    Cover and Simmer for 20 mins
  6. Add beans and squash.
    Add Beans and Squash
  7. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy.
    Simmer for 20 mins
  8. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm.
    Serve Warm
  9. Incorporate additional toppings to taste.
    Extra Ingredients

Tell us what you thought of the recipe in the comment section below or on social media: @PNE_Playland

Twitter Icon Instagram Icon Facebook Icon

Nov 17

Pumpkin Ravioli with Gorgonzola Sauce from the PNE Catering Team

Pumpkin Ravioli with Gorgonzola Sauce

Here is a recipe brought to you by our Catering Team at the Pacific National Exhibition. We not only do Venue Rentals year round but also provide catering services for events, concerts and trade shows happening in Hastings Park!  Click here to see the 2016 Catering Menu, or check out the Catering Photo Gallery here.

Pumpkin Ravioli with Gorgonzola Sauce

Ingredients (makes 18 ravioli)

Filling:
1 1/4 cups canned pumpkin
2 tablespoons panko breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg, divided
6 pieces of fresh pasta lasagna sheets (about 1 lb).

1 tablespoon egg substitute or one egg, mixed

Sauce:

1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
Fresh sage leaves for garnish & sauce

Directions:

Add a salted pot of water to your stove over high heat. Bring to a boil.

Begin by making the ravioli stuffing. Add the pumpkin, panko, parmesan, minced sage, salt, pepper, and nutmeg to a bowl. Mix to combine.

Ravioli Filling

Lightly dust the counter with flour to prevent the Pasta Dough from sticking to the surface. The dough should be paper-thin, about 1/8-inch thick. Use a rolling pin to be sure the dough is nice and thin.

Place a generous teaspoon of the pumpkin mixture on one sheet of pasta, evenly spaced (approx. 2 inches apart). Depending on your sheets of pasta, you should get about 6 teaspoons per sheet.

Using a brush, surround the pumpkin mixture with a thin layer of egg wash (as seen below). This will help hold the pasta pieces together.

Ravioli Filling on Pasta Dough

Place another lasagna sheet on top of the original sheet, covering the pumpkin mixture.

Using the ravioli stamp; press firmly around each pocket of pumpkin mixture. If you do not have a ravioli stamp, just use your hands (as seen below).

Pressing the Ravioli

Using a knife or a pizza cutter, cut the ravioli into individual pieces.

Ravioli Cutting

Repeat with remaining pumpkin mixture and lasagna sheets.

Your pot should now be boiling. Add half of the ravioli to the pot. Cook for approx. six minutes or until the ravioli begins to float to the top.

Boiling Ravioli

While waiting for the pasta to cook, make your sauce. Add the milk and flour to a saucepan, stirring with a whisk. Bring to a boil and cook for one minute until it thickens slightly.

Gorgonzola Sauce

Remove from heat. Add the butter, stirring until it fully melts. Stir in the crumbled Gorgonzola and season with salt & pepper to taste.

Add ravioli to the plate. Drizzle with the Gorgonzola sauce and garnish with sage leaves. ENJOY!

 

Additional topping suggestions – cranberries, hazelnuts, nutmeg, pancetta, truffle oil, sautéed spinach

We would love to hear how your recipe turned out! Share your story on our social media channels Facebook, Twitter or Instagram!