Home CommentaryStudent Life Kyle’s Kitchen

Kyle’s Kitchen

by Kyle Davis October 13, 2015
Kyle’s Kitchen

Pumpkin spice and everything nice, here are some fall recipe staples

Pumpkin spice mix

  •      1/3 cup ground cinnamon
  •      1 tablespoon ground ginger
  •      1 tablespoon ground nutmeg
  •      1 teaspoon ground cloves
  •      1 teaspoon ground allspice
  •      2 cups white sugar

Combine, shake, and stir. You will need this mix for the following recipes.

Baked and stuffed squash

What I love about autumn is the variety of vegetables. This is a favorite go-to dish and it’s vegetarian!

Pumpkin spice is an autumn staple. Luckily you can have it in more than a latte with these pumpkin spice-inspired recipes. Photo by Kyle Davis.

Pumpkin spice is an autumn staple. Luckily you can have it in more than a latte with these pumpkin spice-inspired recipes. Photo by Kyle Davis.

  •      1 small squash, cut in half and deseeded
  •      2 cups of quinoa, well rinsed
  •      4 cups of vegetable stock (water works too but will give less flavour)
  •      1 rib celery, washed and diced
  •      1 green pepper, washed, deseeded and chopped
  •      1 red pepper, washed, deseeded and chopped
  •      1 carrot, peeled and chopped
  •      1 zucchini, washed and chopped
  •      1 onion, peeled and diced
  •      1 beet, peeled and grated
  •      1 green onion, thinly cut
  1.     Preheat oven to 350 degrees Fahrenheit. Place squash on baking tray. Coat with oil and butter. Season with salt, pepper and a good pinch of the pumpkin spice mix. Place in oven and bake for 35-40 minutes.
  2.     In a large pan, add quinoa and vegetable stock. Cook on medium heat for 15-20 minutes.
  3.     Remove quinoa from pan and let cool. Wipe pan. Heat stove to medium-high with two tablespoons of oil. Add vegetables (minus the beet and green onion), cook for 8-10 minutes with a tablespoon of oil or butter. Remove from heat and mix with quinoa. Season with salt, pepper, balsamic vinegar, honey and a pinch of pumpkin spice mix.
  4.     When the squash is cooked (flesh is soft) remove from the oven and let cool down for five minutes.
  5.     To prepare, spoon quinoa into the center of the squash. Garnish with grated beet and green onion.

Homemade pumpkin spice latte

While everyone enjoys a pumpkin spice latte it can’t really be called coffee. This is a homemade take—without the $7 price tag.

  •      1 pot of brewed coffee
  •      4 tablespoons pumpkin puree
  •      2 cups milk
  •      4 tablespoons pumpkin spice mix
  •      1 spoonful of whipped cream
  1.     In a small pot on low heat, combine milk, pumpkin spice mix and pumpkin puree. Whisk thoroughly till hot—but not too hot as the milk can burn on high heat.
  2.     Pour coffee to fill 1/4 of mug and top-off the mug with the mix from step one. Finish with a spoon of whipped cream.

An ode to the apple

Nothing says fall like fresh Quebec apples. Here’s a sweet-but-spicy spin on them.

Pumpkin spice is an autumn staple. Luckily you can have it in more than a latte with these pumpkin spice-inspired recipes. Photo by Kyle Davis.

Pumpkin spice is an autumn staple. Luckily you can have it in more than a latte with these pumpkin spice-inspired recipes. Photo by Kyle Davis.

  •      3 Quebec apples, washed, quartered and cored
  •      1 tablespoon honey
  •      Pumpkin spice mix
  •      Whipped cream
  1.     Preheat oven to 375 degrees Fahrenheit. On a baking tray, place apple slices. Generously coat in honey then sprinkle the pumpkin spice mix over them.
  2.     Bake for 12 minutes. Remove from oven and let cool for five minutes.
  3.     Serve with whipped cream on top.

Related Articles

Leave a Comment