Fall Inspired Buddha Bowl

Fall Inspired Buddha Bowl

Fall Inspired Buddha Bowl

Butternut Squash makes this Buddah Bowl burst with Autumn flavors. We call it Fall Inspired but that does not mean that you can't eat it all year long. Butternut and Quinoa are a match made in heaven. This bowl is delicious and good for you!
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch
Cuisine American
Servings 4
Calories 222 kcal

Ingredients
  

  • 2 Cups Butternut Squash
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Thyme
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Paprika
  • 8 Oz Spinach Leaves
  • 2 Eggs
  • 2 Cups Cooked Quinoa

Instructions
 

  • Peel and cut the squash or buy it pre-cut and skip this step
  • Place the squash a bowl or a baggie
  • Add the salt
  • Add the thyme
  • Add the garlic powder
  • Add the cinnamon
  • Add the olive oil and mix
  • Preheat the oven If you have larger chunks you may want to roast them at 385F if smaller 425F is perfect
  • Spread the squash onto a baking sheet lined with a silpat or parchment paper, this make clean up so much easier.
  • Pop the squash into the pre-heated oven. After 15 minutes turn the squash carefully with a spatuala add the paprika.
  • Let it cook for 8-10 minutes more until a fork is inserted and the squash is tender.
  • Once you taste the squash you will be tempted to eat it all, it is a a mouthful of sweet goodness but if you want to have the Buddha bowl you will need to set it aside to cool in a bowl or container. If you plan to have the bowls later in the week. Go ahead and just refrigerate the squash.
  • To make the bowls, we used premade quinoa, spinach and a pre-made hard boiled egg.
  • Add the cold quinoa to on side of the bowl, add some raw spinach to the other side and place a large spoonful of the cooled yummy the squash right in the middle. Add in the half of an egg this really adds to the richness of the bowl. We used radishes for color but was not necessary for the flavor.
  • This bowl does not need a dressing maybe just add some olive oil. If you insist on dressing it pur suggestion would be an apple maple syrup dressing made with dijon. (recipe coming soon)
  • You can make this and store in a mason jar for up to 3 days. Beyond that the sqaush will begin to break down.

Video

Notes

If you are going to store this in a mason jar and insist on dressing the bowl ahead of time. Add the dressing at the bottom of the bowl, then add the spinach, layer with the quinoa, and then the squash. 

Nutrition

Calories: 222kcalCarbohydrates: 31gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 82mgSodium: 667mgPotassium: 768mgFiber: 6gSugar: 3gVitamin A: 12926IUVitamin C: 32mgCalcium: 126mgIron: 4mg
Keyword Dinner, easy, Fall Meal, Filling, Healthy, Lunch, Vegetarian
Tried this recipe?Let us know how it was!
4 Unique styles for Hosting

Holiday Table Setting Tips

When it comes to creating, serving, and showcasing food, the choices are limitless. From setting the tone for a fun party to a formal dinner, and everything in between. All you need is a little creativity, some dinnerware, table cloths, glassware, and holiday decor. A theme will make your food stand out and set the right mood for a memorable holiday meal.

Designing Your Holiday Table- Where Should You Begin?

Many times people shy away from entertaining because the idea of having to set up an extravagant table appears like a daunting task. But it does not have to be hard. The key is starting a week or two ahead of time and follow these simple steps.

1. Elegance or Fun

The first rule of thumb is to decide is who will be in attendance? Perhaps your guest list includes your very traditional mother in law, and or your new boss. If this is the case, the answer is simple. You should shoot for elegance above all else. If it’s a group of close friends and neighbors you may want to decide on a fun theme.

There can however be extenuating circumstances once you take your guest list into consideration. Can you have both? The answer is kind of… yes.

Case in point; this Thanksgiving we have little ones attending. While we still all want everyone to feel as if they were being treated to a wonderful meal, we had to consider spills, drips, table bumps and busy hands. We opted to ditch the formality but weave in a sprinkle of elegance. While our tables will not be magazine cover worthy and as fancy as previous years, we are blessed to have children in our lives.

Grandmother’s antique platters will not make their appearance. We will skip the tall candles and the decorative glass votives. Low profile decor that is more stable will dawn our table. The crystal long-stemmed wine glasses that can tip too easily will be replaced with stemless options. Instead of the fancy table cloths, our tables will be draped with cloths that will be no worse for their wear if/when they get spilled upon.

Our tables will still be quite festive, and have a hint of elegance but are more approachable for all the guests. The parents of the little ones will feel more relaxed, as will we, as the hosts. Here are some of the designs we plan to use.

The most important part of creating this sacred space where we will partake of our Thanksgiving meal is that each and everyone seated at the dining table is made to feel comfortable.

Now that you have considered who will be attending, what do you do next?

2. Select A Signature Piece and Build Around It

Start with one signature piece for inspiration that will help define the theme of your design, Sometimes it can be a fantastic dinner plate.

It does not always have to be the dinnerware that is your muse. We found this rooster placemat and decided the theme would be farm/country. From there we were able to gather pieces, gift bags and really hone in on the details. Fresh vegetables were even part of the decor.

Once we hosted a birthday dinner for a girlfriend from Texas and that gave us the idea of a fun cowgirl theme. The inspiration for this, believe it or not, was not the hat but the cute little checkered pigs we found at a craft store.

3. You Do Not Have to Break The Bank Creating a Centerpiece

Beautiful tables can be made from Items you source just about anywhere. These beautiful flowers are from a Crepe Myrtle tree located in our neighborhood. Tall weeds were growing around them so they were added for greenery. You can also find sticks or Cat N Nine tails. Even wheat grass can be a great way to add color and dimension to your tablescape. Just be sure to spray anything before coming in from the outside with a solution of dish soap and water to remove any insects hiding in tiny crevices.

4. Secret Dollar Store Finds

This past Halloween, we were challenged to set a great table using mostly Dollar Store finds. We hosted a dinner and a brunch using the same items. It was the best 15 dollars we ever spent. Storing these items does not make sense for our space, so the next day we packed it all up and made a donation to the local thrift store.

Thrift stores can be a great place to find pieces that you can use for your dinner parties. One time we hosted a birthday dinner for a friend who happens to really like the color blue. We found some pretty blue glassware sitting on the store shelves just begging for us to take it home. We made a small donation to a good cause and made our friend smile when she saw her favorite color proudly displayed on her table. When the party was over we gave her all the glassware to keep.

Thrifting is only one of the ways to have fun with your tablescapes. We know some of you cringe at the thought of using someone else’s dishes, but if you think about it you do this each time you dine out. Yes, it would be nice to walk into Sur La Table or Pottery Barn and purchase everything showcased, but unless your last name is Rockefeller, that kind of expenditure for each and every holiday is not sustainable. We even set our Christmas table with pretty red snowflake plates that we found in a box at a local thrift store. This year we donated them back to the same store. That is good example of re-use.

5. Incorporate and Repurpose Already Owned Pieces

You do not have to purchase dinnerware and decorative items for every holiday. The best way to make the most of pieces you love and a table look different is to repurpose them.

For the Halloween tables shown previously we repurposed everything and transformed the dinner table to a buffet. The tree in the middle of the table is an old jewelry tree that we found on clearance at Kirklands. This tree will make its reappearance on our Christmas table. Instead of spooky bats and orange lights it will sparkle with white lights and hold little ornaments. Perhaps it will be repurposed again at Easter where it can drip with pastel colored ribbons and dangle little eggs. One piece repurposed over and over.

Your table is your canvass to create on.

  • Think of it as a piece of art
  • Find your muse for inspiration
  • Follow the tips that we have provided

It does not matter if you will have lots of company or just an intimate holiday dinner. Like a Broadway production, a well staged table allows your food to shine as the star of the show. You and your guest will be seated in the front row. Your holiday dinner table is the vehicle for meaningful dialogue, laughs, and entertainment. Like a well written play the storyline of your dinner may be cherished for many years to come.

We hope you have found some creative inspiration and clear direction on getting started. To see more beautifully dressed tables you can preview of the submissions from our table scape contest on our Facebook Group Page.

Persimmons

Persimmons

I had never tried a persimmon before my neighbor brought some over for me right from the tree in his yard. I sliced it open and tasted the sweet flavor of the fruit. It had the consistency of a pear or an apple and was most pleasing. How is it that for all these years on this planet, I had never been offered a fresh persimmon? Of course, this led me to research persimmons further. Apparently, this fruit comes from Asia and there are some varieties that have a more astringent flavor than others.

Persimmon Tree

The Hachiya Persimmon

The Hachiya Persimmon should not be eaten until it’s soft and ripe. If you bite into it before it’s ripe it will taste like chalk. I have read that if you disregard the flavor and eat the fruit unripe anyway you will at the very least be constipated, and can even potentially become ill. Once it is ripe, you are free to eat the Hachiya persimmon without the concerns. When ripe it has almost a jelly-like texture. You can recognize the Hachiya variety since it has a more elongated shape and a pointy bottom.

The Fuyu Persimmon

The second most popular variety of persimmon is the Fuyu this variety can be eaten ripe or unripe and it still has a sweet flavor. All that changes in the experience are the firmness and pliability of the fruit. The Fuyu can be eaten raw or cooked. This is the variety my neighbor has growing in his yard. The yellow fruit is shaped more like a tomato it has a flatter bottom.

How To Eat a Persimmon

You can eat the Persimmon raw. The skin is eatable similar to the skin of an apple so therefore you can slice the persimmon into quarters and simply enjoy it. If you want to up your presentation a bit, when the persimmon is cut into slices rather than quarters, it has a pretty star-shaped design in the middle. You can also cook persimmon, we baked one with a bit of honey and spice and it was delicious.

Many people make the mistake of waiting until the persimmon becomes soft like a peach to eat it, however, you are better advised to think of the ripeness more as compared to an apple. What would happen to an apple if you let it get soft and mushy? It would taste awful and would be considered rotten. Eat persimmons while they are firm before the membranes of the fruit start to break down. Once your persimmon is overripe you will see brownish-black hues starting to occur on the inside.

Serving Persimmons

Sliced raw persimmon would be amazing in a Fall Fruit Salad sitting next to apples, pears, cranberries, dates, and some nuts like pecans or walnuts. The baked persimmon slices would be a great addition to your next charcuterie board. Not only will it add flavor but color as well.

Are Persimmons Good For You?

Persimmons are an excellent source of Vitamin A and a good source of vitamin C and fiber, according to WebMD. The chart below outlines the nutritional value of persimmons.

Photo Courtesy of WebMD

If you are already eating these wonderful Asian fruits, kudos to you. If you have never tried one, I hope that after reading this you will be less apprehensive about slicing into a new fruit. The good news is you do not have to find a neighbor with a Persimmon tree as they can be found in most U.S. supermarkets this time of year in Fall and Winter. Off-season you may still find them in International grocery stores. Enjoy!

new Bacon infused burbon jello shots opt

Apple Cider Bourbon Bacon Jello Shots

Apple Cider Bourbon Bacon Jello Shots

You had me at bacon, however, add in fall apple cider and bourbon and I want to scream, Yes, Please!
I made these for our adult Halloween Trick or Treat event in our neighborhood and it went over really well. Rumor had it that my jello shots were the hit of the hood. Try it for your next Autumn event this is perfect for Friendsgiving!

Ingredients
  

  • 10-12 Ounces of Good Bourbon I used Makers Mark
  • 1 Package of Unflavored Gelatin
  • 1 Cup Apple Cider
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 4 Slices Bacon for infusing the Bourbon
  • 3/4 Pound Bacon Thick-Sliced Quality bacon for candying see our recipe for Candied Bacon, this will be used for the tasty garnish on the top of the jello shot.

Instructions
 

  • Start at least 1 day ahead of time by infusing the bourbon. To accomplish this crisp up the 4 slices of bacon and drop into a Mason Jar with the Bourbon.
  • Let it sit on the counter for 2 hours and then drop into the refrigerator until the next day.
  • Remove the jar from the refrigerator and scoop off the bacon fat that has congealed on the top. You now have a bacon-infused Bourbon. (Note that some of the Bourbon may have been absorbed by the bacon, not to worry we took that into account.)
  • Bring a half cup of water to a boil
  • Working quickly, mix the cold water and packet of gelatin together in a bowl
  • Add the boiled water then the brown sugar and lastly the cider, and Bourbon and stir together. (If you want to control the strength of the cocktail for those not quite yet Bourbon fans, you can always pour the bourbon mixture separate and make them a bit lighter.
  • Pour into the Jello Shot cups.
  • Next up is to make the Candied Bacon using our recipe. Cut the bacon into smaller bite-sized pieces before cooking it as this will sit in or on the shot glass. ( I cut my raw bacon in thirds )
  • It is at this stage that you can top the Jello Shot mixture with a piece of bacon. However. for the best flavor, cook the candied bacon 30 minutes before serving and top the cold jello shot with the warm candied bacon. I was unable to do this for the Trick or Treat event, but if I was having an indoor event I would definitely serve them with the bacon warm.
  • Place the filled shot cups in the refrigerator (I like to use shot glasses that have covers so that I can easily stack them in the refrigerator to set the mixture up. Keep refrigerated until ready to serve.
  • Enjoy!

Video

Notes

These will make 12-18 jello shots depending on the size of your cups and how much you fill them
Tried this recipe?Let us know how it was!
pexels-pixabay-414630

Pumpkin Spice Sure is Nice- Poem

Pumpkin Spice you make my day

I try to use you in every way

Starting with my coffee pot

I sprinkle you in and drink you hot

Then I take a shower fresh

And you are in my loofah mesh

Rubbing on some lotion sweet 

On my pumpkin spice smelling feet

No worries for breakfast, it’s a no brainer

Pumpkin spice oatmeal with pumpkin spice creamer

As I select my outfit for this day’s task

Knowing I’ll sit at my trusty old desk

What else would I wear upon this dear body

My pj’s with pumpkins all over, like spotty

I pour pumpkin water in my pumpkin shape mug

And look at my keyboard while I take a chug

Thinking of writing a novel or three

When all these pumpkins are staring at me

There’s winky and stinky and squishy P. U.

It’s time to do cleaning and make pumpkin stew

I get up from my lair and take to the kitchen

Where all the pumpkins hold a convention

I turned on the oven and got out the pans

Placed pumpkins in a row and sprayed them with Pam

Went back to my desk, the timer all set

And tried once again to focus on Rhett

The character in my novel of late

I only hope that he won’t hesitate

When the heroine comes along with her spicy smile

pexels-magda-ehlers-2170353

Autumn A Craving For Change

Autumn, time to leave the flip flops and shorts behind to slip into a cozy sweater, pair of soft blue jeans, and boots. Time to pack up the pool chair and summer novel, to trade it for a walk down a path strewn with red, yellow, and orange foliage. Time to leave behind the chirping tree frogs and hear instead, the crackling of leaves that crunch beneath our steps. 

standing in leaves

As watermelons disappear from the gardens, brightly colored fall squash will take over. Acorn, Hubbard, and Butternut all with their own distinctive shapes and contour will adorn the patch as well as the decorative fall pumpkin. As the season changes, so do our palates, we crave pumpkin spice muffins, coffee, and even pumpkin beer. Here is a great recipe for pumpkin whoopie pies. If that seems like too much work we also have a pumpkin french toast bake that is simple to make. 

autumn baked goods

As Autumn approaches our kitchen routines change too, we pull out our crockpots for long slow cooking that fills the air with promises of a warm and comforting meal. We trade freshly picked summer garden vegetable salads for hearty stews and casseroles. One of my favorite fall dishes is Butternut Squash Lasagna or try this chicken stew in a crockpot. As the days become cooler we will turn on our ovens to bake cakes, and other sweet treats for the family.  We leave behind fruit salads and strawberry shortcake with whipped cream for chocolate brownies and homemade apple pie.  

Dried colored corn cobs, ghosts, and goblin decor will decorate everyone’s front doors. Jack ‘o Lanterns will smile from the front porch steps, while straw scarecrows stand guard in the yard. Porch lights and street lights will glow in the early evening as the days get shorter. 

pumpkins on steps

Even though we leave the sweet memories of summer behind we will revel in the autumn excitement as we crave the change of season. We will trade the lawn mower for a rake as we say goodbye to the sweet smell of fresh grass for a high-jump in a pile of freshly raked leaves. We will put the covers on the grills and wait to smell the smokey charcoal in the early days of spring. 

playing in the leaves

Here is one last grill recipe to try for smoked pulled pork before you cover up the grill.

We will roll up the garden hose and fall asleep with the windows open at night until it feels cool enough to put on a second blanket or a pair of socks. We will sip hot tea, hot cocoa, and hot soups. We will take part in chili contests, (here is a good solid smoked chili recipe) and start planning Thanksgiving menus. If you like the taste of smoked turkey, you may want to give that a try this year with either of these recipes below.

We need this change of Autumn, it gives us hope that we too can change. It is an opportunity to pick up a new routine such as more walks with the dog, or an early morning yoga workout. It is also a time for more snuggles with your favorite family members or furry kids. The craving we have for change is all about new opportunities. Fall can be for learning new skills, road trips and even for falling in love.  

Cheers to Craving the Autumn Season

Peaches Jar

Pickled Peaches

Ingredients

  • 3 Peaches (ripe but not soft)
  • 1 Cup of Apple Cider Vinegar
  • 1/3 of a Cup of Mirin or Rice Wine Vinegar
  • 1/2 Cup of Sugar
  • 1/4 Cup of Maple Syrup
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1 Star Anise
  • 1 Small Chunk of Fresh Ginger (approximate size of your fingertip)

Instructions

  • Wash and slice the peaches (discard pit)
  • Warm the vinegar, mirin, sugar, maple syrup, cinnamon, and nutmeg in a pan on the stove. Do not boil it, simply warm it so that the ingredients mix together and dissolve.
  • Put the star anise and ginger in a mason jar and add the peaches to it.
  • Pour the warm liquid into the jar
  • Let it sit for 1 week in the refrigerator before eating
  • Will keep for approximately 30 days in the refrigerator

Watch How to Make It

Butternut Squash Lasagna 1023 (13)

Butternut Squash Lasagna w Sausage and Sage

  • 1 Large Butternut Squash
  • 2 Cups of Chicken Stock
  • 5 Mild Italian Sausages
  • 8 oz. of Ricotta Cheese
  • 1 Cup of Mozzarella Cheese
  • ½ Cup of Fresh Sage (chopped)
  • 1 Stick of Butter
  • 2 Eggs Beaten
  • ½ Cup of Heavy Cream
  • 1 Small Onion
  • ½ Apple (chopped)
  • 1 Box of No Bake Lasagna Noodles
  • ⅓ Cup of Olive Oil
  • ½ Teaspoon of Salt
  • Pepper to Taste
  • ½ Cup of Grated Parmigiano Reggiano
  1. Prepare the squash by peeling and cubing squash into ¼ inch chunks,  discard seeds.
  2. Toss in 2 tablespoons of olive oil and a pinch of salt.
  3. Roast on a lined cookie sheet at 350 degrees F for 35 to 40 minutes until softened and set aside.
  4. Remove sausage meat from the casing and discard the casing, brown the sausage meat and when meat is half browned add onion and apple until all meat is browned and apples are soft, then remove from heat.
  5. Prepare the sage butter sauce by melting the butter at medium-high high heat in a frying pan. 
  6. Add the sage to the butter and let it crisp as the butter browns, set aside to cool. 
  7. To prepare the cheese, mix the ricotta and beaten eggs with the cream and sage butter mix.
  8. Preheat oven to 350 degrees
  9. Assemble the lasagna by adding a small amount of squash mixture to the bottom of a baking pan.
  10. Add the first layer of the no bake lasagna noodles.
  11. Spread the cheese mixture and then drop dollops of squash and spread evenly. 
  12. Drizzle a bit of chicken stock on top and grate some Parmigiano Reggiano.
  13. And repeat layers until pan is full, ending with the pumpkin and lastly the cheese.
  14. Drizzle last of chicken stock and add a handful of mozzarella cheese, sprinkle some grated Parmigiano Reggiano, some cinnamon, salt and pepper.
  15. Bake for approximately 45 minutes, longer if you have a deep dish.

Tips and Variations

If cooking longer than 45 minutes cover with tinfoil for the first 20 minutes.

For a leaner option substitute turkey sausage for the mild Italian sausage

For a vegetarian option replace chicken stock with vegetable stock, and omit sausage.

Candy apples1023

Candy Apples w Caramel

  •  4 Firm Crisp Apples (washed and dried well)
  • 4 Sticks for Holding the Apples 
  • 4 Cupcake Wrappers 
  • 1 16 Oz. Bag of Caramel Cubes
  • 4 Tablespoons of Heavy Cream 
  • Candy Toppings of your Choice
  1. Spray a microwave safe glass bowl with a little cooking spray so that your caramel does not stick
  2. Add the caramel and the cream 
  3. Melt for 60 seconds, then stir and return to microwave and heat in intervals of 30 seconds after that depending on the strength of the microwave it could take as long as 120 seconds total 

Note: It cools very quickly and you may have to to reheat after a couple of dips 

Test each and every time you heat to make sure caramel is not too hot for little hands!  

final Opt Whoopie

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Ingredients
  

For The Pies

  • 1 Tablespoon Ginger
  • 3/4 Tablespoon Clove
  • 2 Tablespoons Cinnamon
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Vegetable Oil
  • 3 Cups Canned Pumpkin
  • 3 Cups Flour
  • 2 Eggs

For the Filling

  • 6 Ounces Cream Cheese softened
  • 3/4 Stick of Butter softened
  • 1/4 Teaspoon Salt
  • 1 and 1/2 Cups Confectioners’ Sugar
  • 1 Teaspoon Vanilla Extract
Tried this recipe?Let us know how it was!

For the Pies

  • 1 Tablespoon of Ginger
  • 3/4 Tablespoon of Clove
  • 2 Tablespoons of Cinnamon 
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of Vegetable Oil 
  • 3 Cups of Canned Pumpkin
  • 3 Cups of Flour
  • 2 Eggs

For the Cream Filling

  • 6 Ounces of Cream Cheese (softened)
  • 3/4 of a Stick of Butter (softened)
  • 1/4 Teaspoon of Salt
  • 1 and 1/2 Cups of Confectioners’ Sugar
  • 1 Teaspoon of Vanilla Extract

For the Pies

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves, set aside.
  3. In another bowl mix the brown sugar and oil, then add in the pumpkin.
  4. Next, add the eggs and vanilla
  5. Add in the flour mixture 1/4 at a time until it is all mixed in.
  6. Drop heaping tablespoons of dough onto prepared baking sheets, 1 inch apart.
  7. Bake for approximately 15 minutes until a toothpick can be inserted into the center of the cookies and comes out clean.
  8. Cool completely before filling

For the Cream Filling

  1. In a stand mixer add the butter, cream cheese, and vanilla, add in the confectioners’ sugar slowly in batches of 1/4 at a time, use a low speed.
  2. Beat until smooth.
  3. If your filling is runny, place it in the freezer or refrigerator before filling the pies.

To Assemble The Pies

  1. Fill a pastry bag with the filling and drop a large dollop onto the flat side of half of one of the pies. Press down with the other half making a sandwich.
  2. Refrigerate the whoopie pies for at least 30 minutes.

Enjoy!

Carrot Ginger Soup

  • 2 Lbs. Carrots (peeled and cut) 
  • 1 Potato (peeled and cut) 
  • 4 Stalks of Celery (cut)
  • 1 Large Onion (cut)
  • 2 Tablespoons of Fresh Ginger Root (diced)
  • 1 Large Clove of Garlic (diced) 
  • 2 Bay Leaves
  • 1 Half Stick of Butter (4 tablespoons)
  • 1 Teaspoon of Nutmeg (and some more for plating in the bowl)
  • Salt and Pepper to Taste
  • 1/4 cup of Cream
  • 2 Quarts of Chicken Stock (for a vegan version substitute vegetable stock)

Can be served with a dollop of sour cream and croutons or a dab of your favorite hot sauce

  1. Add the butter to a pan and melt over medium heat.
  2. Add the onion, celery and cook until the onion glistens.
  3. Add the carrots, ginger, garlic and the potato, cook until the carrots glisten.
  4. Add the stock and cook for 45 minutes or until carrots break apart with a spoon.
  5. Blend the soup with an immersion blender until creamy.
  6. Add the cream, nutmeg, the salt and the pepper.
  7. Enjoy!

Roasted Root Vegetables

Root vegetables are healthy and delicious.  I have found that if I offer them in a variety most people enjoy them better.  They are also more apt to try a vegetable that they would normally pass up. The bonus is how pretty they look on the plate.

I was first introduced to this as an alternative appetizer at a ladies gathering.  My friend Lori who lives in this rustic, but gorgeous log cabin cooked and served mini carrots, parsnips, baby beets, and little new potatoes to our group and we gobbled them up. 

Think of this as a frugal favorite also since these vegetables are easily accessible and low cost. Simple to prepare and the leftovers can easily appear in salads, omelets, or soup. 

This is a list of some of my favorite root vegetables feel free to mix the list up and try 3-4 at a time. 

  • Carrots
  • Beets
  • Potato
  • Onion
  • Parsnips
  • Sweet Potato 
  • Turnip 
  • Rutabaga 
  • Acorn Squash
  • 3-4 Tablespoons of Olive Oil 
  • 1 -2 Tablespoons of Salt 
  • 2 Teaspoons of Black Pepper
  • 1 Tablespoon of Garlic Powder or 3-4 Cloves of Fresh Garlic (peeled and minced)
  • 1 and a Half Tablespoons of Thyme 
  • 1 -2 Sprigs of Rosemary 
  1. Wash and peel the vegetables of your choice. Be cognizant of handling the really colorful vegetables, such as the beets, as you cut them as they will stain your hands and most everything they come into contact with. But they are so yummy to eat and apparently very healthy too. 
  2. Cut them into various shapes and sizes that will cook at the same temperature and time.  For example, onions cook faster and can be cut larger than the rutabaga, which is more firm.
  3. Once all the vegetables are cut place them all in a plastic baggie or bowl with a cover and add the olive oil and seasoning.
  4. Mix them up well and let sit for an hour on the counter before roasting. 
  5. Preheat oven to 425 degrees F 
  6. Line a baking pan with parchment or a Silpat 
  7. Spread vegetables out so they have room to brown on their outsides
  8. Cook for 30 -35 minutes and check for doneness by pricking each type of vegetable for tenderness. If one is tender before another simply remove that one and put the others back in for 5-10 more minutes.