An essential part of Thanksgiving.
3 lb sweet potatoes – bake until soft at 350º for about anhour
Then mash together with the following and spread in a baking dish.
3/4 c orange juice
2 T butter, melted
2 T sugar
1½ t ground cinnamon
½ t nutmeg
Topping: combine all ingredients except nuts and mix until mixture resembles course crumbs. Stir in pecans and spread on top of potato mixture in baking dish.
½ c flour
¼ c brown sugar
½ t cinnamon
¼ c butter, softened
½ c chopped pecans
Bake until browned and heated through at 350º for about half an hour.
These are fun and delicious! How is it I never heard of a Dutch Baby until I was almost 50? Most of them are sweet but this one makes a great simple supper.
1 c milk
4 large eggs
1/4 t salt
1 c flour
2 T olive oil
1 leek thinly sliced
3 cloves garlic minced or pressed
1 t dried dill or 1 T fresh, chopped
1 c grated cheese of your choice
non vegetarian option — add some ham or crumbled bacon or sausage
Whisk milk, eggs and salt in a medium bowl, then add flour, a little at a time, and keep whisking until the batter is smooth. Set aside.
Cut the end and top off the leek, and wash thoroughly. Cut in half lengthwise and then slice thinly.
Preheat oven to 425°.
Heat olive oil over medium heat in a 10 or 12 inch cast iron skillet. Add leeks and garlic and cook until soft. Add dill and cook a minute more.
Pour batter into skillet, transfer to oven and back until puffed and golden – around 15 minutes. Without removing the pan from the oven, carefully sprinkle cheese on top and cook a couple minutes more, until the cheese is melted and the Dutch baby is very puffy and golden brown. Serve immediately straight from the skillet.
Best with a locally grown pie pumpkin you roast yourself.
4 T olive oil
1 onion, chopped
4-6 cloves of garlic, minced
1/8 – 1/4 t dried red pepper
2 t curry powder
1/2 t ground coriander
6 cups roasted pumpkin
2 c chicken or vegetable broth
2 c milk
1/2 brown sugar
1/2 sour cream, half & half or heavy cream
Heat olive oil in a heavy bottomed soup pot, add onions and garlic and cook until softened. Add spices and cook for another minute.
Add pumpkin and broth and mix well. Just bring to a boil over medium heat, reduce heat and simmer 15 minutes.
Puree mixture in a blender – don’t fill it too full, and make sure the lid is in tight!
Return it to the soup pot over low heat. Mix in sugar, then slowly add milk, then cream while stirring. Taste – add salt and pepper if desired. If the soup is too spicy, add a little cream. Serve hot or cold.
Adapted from “Spicy Pumpkin Soup” at simplyrecipes.com
Posted in fall, soup, winter
5 c fresh greens (kale, collard, Swiss chard)
1 T olive oil
1/2 red onion
1/2 a head of garlic, minced
1 t soy sauce
salt and pepper to taste
Wash greens, roll the leaves and cut into strips. Cut the onion half into crescents. Heat oil over medium heat in a wok or large skillet and saute onions until soft. Add greens and garlic and a splash of water if greens are not wet. Cover and steam for 2 or 3 minutes. Uncover, add soy sauce and seasonings and saute until just cooked through. Don’t over-cook!
THE best recipe for brussel sprouts.
3 c brussels sprouts
3 T butter
1/2 c grated Parmesan cheese
1/4 c bread crumbs
Clean and cook brussels sprouts in 1/2 boiling water for 8 minutes. Drain.
Place in a buttered baking dish top with grated cheese and bread crumbs and toss lightly. Dot with butter and bake at 350 degrees for 10-15 minutes.
2 lbs red cabbage, cored and shredded
1 onion, cut in half and sliced thin
3 large Granny Smith or other tart apples
1/2 c butter or olive oil or mix
1 t salt
2 T brown sugar
2 T cider vinegar
1/4 t ground cloves
1/4 t cinnamon
pinch of nutmeg
fresh ground black pepper
3/4 c beer
Saute the cabbage, onion and apples in butter or olive oil for 10 minutes, in a large pot, stirring often. Add spices and beer and mix well. Lower the heat and cover and simmer gently for 1 hour, stirring a couple times. Serve hot.
This dish is even better if allowed to cool and reheated after a few hours or the next day.
From the Vegetarian Epicure book two by Anna Thomas, page 173
Vegetarian Times page 364