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Halloween Recipe Ideas

Halloween Recipe Ideas

Have you decided what to prepare this Halloween?

Halloween provides the opportunity to bring out our creativity.  From designing costumes, transforming your homes into a haunted mansion or whipping up some delicious, fun and spooky treats.

Here are some festive recipes, using bone broth or broth, to bring out your creativity in the kitchen.

** Try these recipes using our BONED Broth to make them more nutritious and delicious! 🙂


Green Goblin Soup

green-goblin-soup
Source Whole30.com

Ingredients

  • 2 Tbs. avocado oil (coconut oil or ghee works fine)
  • 1 medium yellow onion, diced
  • 2 scallions, minced
  • 1 lb. asparagus, chopped (tough ends discarded)
  • 4 cups of spinach
  • 1 avocado, peeled and diced
  • 2 cups of bone broth (chicken, beef or veggies broth works fine)
  • 1 tsp. sea salt

Garnishes
Blanched asparagus spears to use as goblin legs (see recipe note below)
Fresh herbs such as parsley, scallion or cilantro
Freshly ground pepper
Plastic spiders and Beetlejuice straws optional

Instructions
ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.

ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.

REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.

SERVE in clear plastic cups with raw asparagus spears sticking out of each cup.  Add a festive straw as well if you like.

GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!


CREAMY TOMATO SOUP FOR HALLOWEEN

romige tomatensoep voor Halloween - creamy tomato soup for Halloween

Source: 4purebyandrea.com

INGREDIENTS
INSTRUCTIONS
  1. Melt the butter over low heat.
  2. Add the flour in one addition while stirring with a wooden spatula.
  3. Fry the flour 2 minutes, keep stirring, but don’t let it brown.
  4. Gradually add the cold broth, while stirring with a whisk, so you don’t get any lumps.
  5. When all the broth is add, bring it to a boil.
  6. In a frying pan bake the tomato you 2 minutes (until it smells sweet rather than acidic). Do this so the tomato paste will taste slightly sweet instead of sour.
  7. Add the tomato puree to the broth and pour the sieved tomatoes in.
  8. Bring everything to a boil again and simmer for 5 minutes. Season with salt and pepper.
  9. (Optionally, make small balls from the ground beef and cook them in the hot soup for 15 minutes.)
  10. Ladle the soup into a bowl and take the crème fraïche and use it to make a spiral in the soup (if you have a pouring bottle it makes life a lot easier)
  11. Draw lines from the center to the outside with a satay skewer.
  12. The spiral will form a web pattern in the soup.


Swamp Chili (Poblano-and-Spinach Posole)

Recipes

Source jaguarseattle.com

INGREDIENTS

1 1/2 pounds poblano chiles

1/4 cup extra-virgin olive oil

1 large white onion, finely chopped

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

5 large garlic cloves, minced

One 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 quart low-sodium chicken broth

Kosher salt

1 slice of white sandwich bread

1/4 cup milk

1/2 pound ground chicken

1/2 pound ground pork

1 teaspoon pure ancho chile powder

One 15-ounce can white hominy, drained

2 tablespoons chopped cilantro

INSTRUCTIONS

Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.

In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with salt. Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.

Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.


Hearty Beef Stew (Ghostly Beef Stew Dinner Recipe for Halloween)

Source thescramble.com

Ingredients

1 1/2 lbs. beef chuck, cut into 1-inch cubes

1/2 cup flour (use wheat/gluten-free if needed)

2 Tbsp. vegetable oil

1 yellow or white onion, diced

1 cup reduced-sodium beef broth
8 oz. tomato sauce

1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)

1 Tbsp. Worcestershire sauce

1/2 tsp. salt

1 tsp. dried thyme

3 carrots, peeled and sliced

3 red potatoes, cut into 1-inch pieces

Instructions

Dredge the meat in the flour and reserve 1 Tbsp. of the flour.  Heat the oil over medium heat in a large stockpot and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6-8 minutes.  Reduce the heat if it is getting too brown.

Remove the meat from the pan and add the onions and 1 Tbsp. flour.  Sauté the onions for about 5 minutes until they begin to brown.  Return the meat to the pot and add the broth, tomato sauce, wine or juice, Worcestershire, salt and thyme.  Bring it to a boil, reduce the heat, and cover it.  Simmer it for 45 – 60 minutes.

Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender.  (Meanwhile, warm the bread, if you are serving it.)  Serve it right away or refrigerate it for up to 3 days, or let it cool and freeze it for up to 3 months.


Halloween Stuffed Peppers

Ingredients

1 ½ cups cooked brown rice

4 medium bell peppers

¾ pound ground sirloin

1 cup chopped onion

½ cup chopped fresh parsley

1 teaspoon paprika

½ teaspoon salt

⅛ teaspoon ground allspice

1 cup bottled tomato-and-basil pasta sauce, divided

½ cup (2 ounces) grated fresh Parmesan cheese

½ cup chicken broth

Instructions

Preheat oven to 350°F

Wash the peppers. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and nose, and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, ½ cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine ½ cup pasta sauce and chicken broth in a small saucepan; bring to a boil.

Spoon about ¾ cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add chicken broth/sauce mixture to pan. Cover with foil and bake for about 35–40 minutes. Uncover; bake an additional 5 minutes.

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ROASTED CHERRY TOMATO SOUP 

ROASTED CHERRY TOMATO SOUP 

🍅
INGREDIENTS

  • 2 quarts cherry tomatoes about two pounds, stemmed
  • 1 sweet onion roughly chopped
  • 6 cloves garlic peeled
  • 2 TBSPs olive oil
  • 1 quart chicken broth **CHICKEN BONE BROTH #ftw
  • 2 TBSPs fresh herbs of your choice thyme, basil, oregano, sage, parsley, etc.
  • heavy cream or creme fraiche optional
  • Sea salt and pepper, to taste


TOPPINGS, OPTIONAL, TO TASTE
Cheese of your choice – parmesan, romano, goat, feta, etc.
Creme fraiche or sour cream
Additional fresh herbs of your choice
Additional salt and pepper to taste

INSTRUCTIONS
Place cherry tomatoes, onion and garlic in two roasting/baking pans and drizzle with olive oil. Roast at 400 degrees for about 40 minutes, until thoroughly browned but not charred.
Add to a stock pot along with chicken broth and simmer for about 5 more minutes.
Add herbs of your choice in the last minute and mix well.
Puree until smooth with an immersion blender.
For a creamy version, add heavy cream or mix in creme fraiche. Start with just a small amount (about 1/4 cup of heavy cream or a generous dollop of creme fraiche) and thoroughly mix into soup and taste. Slowly add more until desired creaminess is achieved.

Transfer to individual bowls and add additional toppings, to taste.
Serve with a side of toasted sourdough bread and butter, optional.

Source Fearless Eating

 

Comfort by the Cup

Comfort by the Cup

by Health & Wellness Retailer Magazine, pages 17-18

Soup has long been considered a comfort food. In fact, many people rely on broths, bisques, and bouillabaisses to help them get through a bout of a cold or the chilliest winter months. It warms from the inside out and is the perfect accompaniment to a salad or your favourite sandwich. Alone or as a side dish, with a good book or a slice of homemade bread, soup is a staple in many people’s lives for both comfort and wellness.

Hot liquids, in general, help to keep the body hydrated, soothe a sore throat and can relieve nasal congestion. In fact, chicken soup, in particular, is notoriously associated with cold and flu recovery because chicken contains an amino acid called cysteine, which is released when made into broth. Dr. Christian Brix of BONED Broth says, “Cysteine is an amino acid that helps improve communication in our immune cells, which aids in the body’s healing process.”

According to The Dieticians of Canada, “Many foods in our diet can be filled with sodium, and too much salt can raise your blood pressure, as sodium draws water from the body to the veins, leaving your body vulnerable to dehydration. Dehydration can lead to unclear thinking, mood changes, digestive issues, and other health issues.”

In other words, consuming soup is not only beneficial for a person’s emotional state; it’s good for the body too.

Dieticians of Canada advise, “Not only is soup perfect for staying cozy and healthy, but soup made with bone broth is rich in minerals that support the immune system and feature collagen, which has been shown to help heal the gut lining from damage; in addition, bone broth has been known to help to make your skin glow and reduce joint pain as well as support digestive health.”

BONED Broth has recently undergone a rebranding, coming back to market as the only federally certified organic brand of bone broth in Canada. BONED Broth was born from co-owner grandma Marie’s Slovakian family recipes, brought over from the old country. She and Dr. Christian Brix along with board member, Dr. Jennifer Dyck, naturopathic doctor remain committed to not only producing the freshest, and most nutrient-packed broths, but also to share the education about the benefits of broth. And, with a new kitchen in Vancouver’s lower mainland, supply demands will not be an issue. “Our greatest challenge was getting the best quality bones. But we have found them,” he says, “and we are more prepared than ever to deliver the best possible bone broth.”

He goes on, “One of the most popular movements in the world of nutrition these days is to follow a Keto or Paleo diet. Bone broth is a superstar for anyone wanting to adhere to a Keto/Paleo program.”

Dr. Brix and Dr. Dyck lecture together, spreading the word about the health benefits and medical upside to regularly consuming bone broth.

Read the whole article in this Fall 2018 edition of Health & Wellness Retailer Magazine, pages 17-18

Lemon Chicken

Wow, this was tasty!
🍋Lemon Chicken🍋
Pan Cook Chicken Breasts in a little Ghee or Butter with Salt and Pepper.
Remove the Chicken and place it on a bed of Arugula.
Next, place Lemon Slices in that same pan to brown them on each side. Set them aside when done. 
Then, add a little more Ghee, Butter, or Oil to the same pan and add 1/4 CUP Chicken BONE Broth of your choice
2 Fresh Cloves Minced Garlic, the Juice of 1/2 a large Lemon and 1 TBS Honey.
Cook it down on medium heat for about 3 minutes stirring often.
Generously spoon the Sauce over the Chicken and then place the Lemon Slices on top.
For the Asparagus, I just cooked it in a pan with a little oil, salt and pepper. Garnish your dish with Parsley and Microgreens.

Serves 2

📷 @bechtold.fit.lif