Turnip Mash

Turnips are in season, and there are so many! I found that this recipe from A Road More Balanced inspired me to use turnips, which I admit are not my favorite root veggie. The truffle oil adds an amazing dimension of deliciousness. If you don’t have turnips, it would be easy to substitute other white root veggies, such as potatoes or parsnips. The recipe can easily be made vegan.

Ingredients

  • 3 medium turnips, peeled & quartered
  • Extra virgin olive oil
  • Sea salt & pepper
  • 1 T fresh thyme
  • 1 small leek or 2 – 3 baby leeks, sliced in thin circles
  • 1.5 C cooked great northern beans
  • Milk, optional
  • Butter or truffle oil, optional

Directions

  1. Preheat oven to 350*F.
  2. Toss turnips with olive oil, season with salt, pepper & thyme. Roast for 30 – 40 minutes, tossing occasionally, until tender & lightly golden. Add leek & beans during last 10 minutes of roasting.
  3. Remove from oven & puree with a handheld blender, adding a dash of milk if needed to achieve smooth consistency. Season to taste, stirring in butter if desired or drizzle individual servings with truffle oil.

Roasted Beets and Watermelon Radishes with Blood Oranges

 

 

roasted-beet-wedges

Roasted beets with watermelon radishes

Prep Time: 20 Mins Cooking Time: 30 Mins Total Time: 50 Mins

Ingredients:

  • 3 medium watermelon radishes, trimmed
  • 3 medium yellow beets, trimmed
  • 2 blood oranges, cut into supremes
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • ½ teaspoon sea salt

Directions:

  1. Roast. Clean beets and radishes well with a vegetable brush. Remove beet and radish tops (reserve for something else). Wrap beet bulbs and radish bulbs with aluminum foil. Place on a baking sheet lined with parchment paper. Roast in an oven preheated to 350 degrees Fahrenheit until a fork can easily be inserted into the bulbs. About 30 minutes.
  2. Peel. Once beets and radishes are cool enough to touch, remove the foil and peel the skins (they should easily come off under cold, running water). Cut the beets and radishes into wedges (or you can slice them if you prefer).
  3. Cut Supremes. Peel the oranges. Cut the pith off of the oranges with a paring knife, exposing the flesh. Cut the oranges into segments (by cutting on either side of the membrane and removing the orange segments). Discard the orange pith and membrane. Remove any seeds.
  4. Make Dressing. Combine oil, vinegar, and salt in a bowl.
  5. Combine. Combine radishes, beets, orange segments, and parsley in a bowl. Add dressing and toss to coat.
  6. Serve. Can be served warm or cool.

Carrots and Fennel Braised with Orange Zest and Honey

roasted-carrots-fennel-honey

roasted-carrots-fennel-honey

Carrots and Fennel Braised with Orange Zest and Honey

From: Food 52
Prep Time: 10 Mins Cooking Time: 20 Mins Total Time: 30 Mins

Ingredients:

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey (preferably orange blossom honey)
  • 1 1/2 pound carrots, peeled and cut into 1/4 inch x 3 inch sticks
  • 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
  • 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
  • 1/2 teaspoon fennel seeds, –crushed in a mortar
  • 1/3 cup spring water
  • 1/3 cup orange juice
  • 1/2 teaspoon plus 1/8 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons coarsely chopped fennel fronds or dill

Directions:

  1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
  2. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s’ note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Cauliflower with Saffron, Pepper Flakes, and Parsley

 

Cauliflower with Saffron, Pepper Flakes, and Parsley

Prep Time: 10 Mins Cooking Time: 10 Mins Total Time: 20 Mins

Ingredients:

  • 1 head cauliflower (about 1 1/2 pounds), broken into small florets, the core diced (about 6 cups)
  • Sea salt
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 pinches saffron threads
  • 1 large clove garlic, minced
  • Scant 1 teaspoon crushed red pepper flakes
  • 1/4 cup finely chopped, lightly packed flat-leaf parsley
  • 1/2 cup water
  • Grated aged cheese or crumbled feta cheese (optional)

Directions:

  1. Steam cauliflower for about 3 minutes. To test for doneness, taste a piece; it should be on the verge of tenderness but not quite fully cooked. Uncover and transfer the colander to the sink to drain.
  2. Meanwhile, heat the oil in a wide skillet over medium heat. Add the onion and saffron; cook for about 6 minutes, stirring frequently, until the onion has softened. The heat will activate the saffron so that it colors and flavors the onion. Stir in the garlic, the crushed red pepper flakes and a few pinches of the parsley, then add the steamed cauliflower. Toss to coat it evenly, then add the water and cook (over medium heat) until the cauliflower is tender, just a few minutes.
  3. Season with salt, toss with half of the remaining parsley, and keep warm.
  4. Sprinkle the cheese on top (to taste) and serve.
  5. Variations:
  6. Serve with 8 oz. cooked pasta. Preferable small shells, snails, or other shapes.
  7. Serve with Sauteed Shrimp. If so, omit the cheese.

Salty Parsnips and Potatoes

 

Roasted Parsnips and Potatoes

Agave and Balasmic Glazed Buttercup Squash

So many squash, so little time. But buttercup are worth the venture. Rich, creamy, sweet and nutty, these have become my new autumn favorite. You won’t be disappointed.

Takes: 20 minutes
Serves: 4

Ingredients

1 buttercup squash, or other winter squash (about 1.5 lbs.)
2 T Agave Nectar (preferably amber variety)
2 T good quality balsamic vinegar
freshly ground black pepper and sea salt to taste

Directions

Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed. Cut squash into half-moon slices about 1 inch wide. (Any shape of slice will work, but they need to be close to the same thickness.

Preheat oven to 400F. Spray roasting pan with non-stick spray or olive oil. Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.)

Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.) Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned.

Grind black pepper and sea salt over squash and serve hot.

This tasty recipe comes from Kalyn’s Kitchen.

Grain-Free Eggplant Stuffing

Similar to baba ghanoush, but a firmer texture with all the flavors of the holidays. The eggplant create a base texture that cradles of the sweetness of the carrots and savoriness of the celery and herbs. Enjoy!

Ingredients:

  • 1 large or 2 small eggplant
  • 4-5 small carrots
  • 1 large onion
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1/2 Tbsp. dried sage
  • 1/2 Tbsp. dried thyme
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut oil
  • 1 orange
  • Salt & pepper to taste

Directions:

  1. Turn oven to broil.
  2. Wash and chop eggplant and place in a large bowl.
  3. Add olive oil, salt & pepper and place on a baking sheet.
  4. Broil for 10-15 minutes until soft.
  5. Set aside.
  6. Turn oven down to 350°F.
  7. Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat.
  8. Stir well until it starts to sizzle.
  9. Add vegetable broth and bring to a boil.
  10. Add seasoning and cook for 10- 20 minutes.
  11. Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.
  12. Before serving, juice orange over stuffing and serve hot.

Sweet Potato Macaroni

This time of year there is a lot of cooking to do. This dish fills in the gaps when you and the kids need something wholesome to eat, but don’t want to do more cooking because it reheats beautifully.
Takes: 20 minutes
Serves: 4

Ingredients:

  • 1 medium sweet potato
  • 1 box quinoa macaroni (any pasta will do)
  • 1 cup (+ a little more) of coconut milk
  • 1/4 red onion
  • 1/2 cup nutritional yeast flakes
  • 1 Tbsp. smoked paprika (regular works also)
  • 1/2 Tbsp. garlic powder
  • Salt and pepper to taste
  • Cayenne (optional)

Directions:

  1. In a large pot on high heat boil 4 cups of water.
  2. Place diced sweet potato in boiling water.
  3. Cook until you can pierce the potatoes with a fork (5-8 mins)
  4. Once sweet potatoes are finished cooking, remove potatoes (saving the water) and place them into a blender.
  5. Put macaroni into the reserved boiling water (you may have to add more water) and cook according to package directions.
  6. While macaroni cooks place nutritional yeast, milk, red onion, paprika, garlic, salt, pepper and cayenne into the blender with the sweet potatoes. Blend on high. Should turn into a thick sauce.
  7. Adjust seasonings to your liking.
  8. Drain macaroni and place back in empty pot.
  9. Pour the blender sauce over the macaroni and stir well.
  10. Turn stove onto low and heat for 5-10 minutes.

Serve and enjoy!

*Reheats Well.

Spanish Quinoa

Cool early autumn evenings call for a heart-warming dish packed with nutrition, and quinoa fits the bill. This version is a savory take on Spanish-style rice that tastes better the next day. Your heart will thank you.

Serves: 4
Takes: 25 minutes

Ingredients

  • 1 cup quinoa
  • 1/2 cup onion chopped
  • 2 cups vegetable broth
  • 2 tomatoes
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 dash red pepper flakes
  • Garnish Sea salt Avocado

Directions

  • In a food processor, process tomatoes until they create a sauce.
  • Add all ingredients (excluding garnish) to a large sauce pan and bring to a boil.
  • Cover, reduce heat and continue cooking for 20 minutes, until all the liquid is absorbed.
  • Remove from heat, fluff with fork.
  • Add a dash of sea salt and top with sliced avocados.

Black Eyed Pea Cornbread

Comfort food re-imagined with heart-healthy black-eyed peas that are a good source of calcium. Crumble this cornbread under ice cream, serve with chili or top with a dollop of butter and enjoy.

Serves: 8
Takes: 45 minutes

Ingredients

  • 1 cup cooked black eye peas
  • 2 cups cornmeal
  • 1 cup brown rice flour
  • 2 tsp. baking powder
  • 2 Tbsp. coconut oil
  • 2 cups non-dairy milk
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. raw honey :

Directions

  1. Preheat oven to 350 degree F
  2. line a 9×13 baking pan with parchment paper
  3. In a medium bowl, wisk together the milk and the vinegar and set aside.
  4. In a large bowl, sift together the dry ingredients.
  5. Add the oil and honey to the milk mixture. Wisk with a fork until it starts to bubble.
  6. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
  7. Next stir in the beans.
  8. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.