|Photo from spoonforkbacon.com|
|It feels like the time for comfort. I wanted to share 5+ recipes that are perfect for this season. Some of these recipes have been with me for a while and some are relatively new, but they are bound to be favorites!|
Magical Root Vegetable Gratin by John Doulliard
I’ve had this recipe for years. You will not regret making this one!
Root vegetables – 6 cups thinly sliced and evenly sized root vegetables, such as: carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon radishes, and even broccoli or cauliflower.
Thyme – 1 teaspoon dried, crushed thyme
Rosemary – 1 teaspoon dried, crushed rosemary
Sea salt – 1 teaspoon
Black pepper – 1/2 teaspoon, freshly ground
Heavy cream – 3/4 cup
Maple syrup – 1/2 cup
Nutmeg – 1/4 teaspoon, ground
Cayenne pepper – Dash of cayenne pepper•
Parmesan cheese – 1 cup finely grated parmesan cheese
1. Preheat the oven to 400 degrees.
2. Cut the leek in half and rinse in between the leaves, as they tend to collect sand and dirt. Chop the leeks.
3. In a large bowl, toss together the leeks, thinly and evenly sliced vegetables, thyme, rosemary, salt, pepper and half the parmesan cheese. Transfer the seasoned vegetables in a 9 x 13 inch baking dish, or other baking dish where the vegetables create at least a 1-inch thick even layer. 4. In a small pot, heat the cream and maple syrup and stir in the spices.
5. Pour the liquid into the baking dish so that it comes about halfway up the vegetables.
6. Sprinkle the remaining parmesan cheese over the surface of the vegetables.
7. Cover the gratin with foil, and bake for 30 minutes on the middle rack. After 30 minutes, remove the foil and continue baking for about 30 minutes, until the top layer is browned.
Photo from thekitchn.comAsian Pear Korean BBQ Marinadeby The Spruce Eats
This is a new recipe for me! I have lots of Asian pears this year and thinking this would be a fun marinade to try on Chicken.
4 tbsp chopped garlic (about three cloves)
3/8 cup soy sauce
2 tbsp sugar
1 whole Asian pear (peeled, cored and then pureed or crushed, depending on your preference)
1 tbsp honey
1 tbsp Japanese rice wine (mirin)*
1 tbsp sesame oil
1 tsp pepper, or more depending on your taste.
1.To begin, you’ll need to mix the marinade until the sugar and honey are dissolved and evenly distributed throughout. If you have diabetes or another medical condition that requires you to watch your blood sugar, you can tweak the amount of sugar and honey in the marinade, or leave the amounts the same and be sure to measure your blood sugar at the appropriate point after your meal. Also, if you don’t have access to the rice wine, a splash of dry white wine will also work well here. Alternatively, visit a specialty store for rice wine or search for the ingredient online and buy it from an Internet retailer.
2. The great thing about this marinade is that it can be stored in the refrigerator or freezer for later use. So, if you want to make a large batch (say, quadruple the recipe), go for it. You can use it for another round of short ribs or on other thick cuts of meats—be they pork or chicken. This marinade is so delicious that you’ll want to put it on everything. Enjoy it before it’s all gone!Photo from shelovesbiscotti.com
by She Loves Biscotti
I’m looking forward to trying this recipes. I have SO many plums this year and need to find new ways to keep them.
4 pounds prune plums sliced in half, pit removed
1-2 tablespoons brown sugar
1/2 vanilla bean seeds scraped
1/2 teaspoon almond extract
1. Preheat oven to 350°F.
2. Line a large baking sheet with parchment paper. Spread the pitless prune plums evenly on the parchment lined baking sheet.
3. Sprinkle the prunes with about 1-2 tablespoons of brown sugar.
4. Bake for about 30-40 minutes or until the skins can easily be removed.
5. Transfer the prunes, WITH the skins, and all the juices to a slow cooker with the addition of the vanilla bean. Add 1/2 teaspoon of almond extract at the end of the cooking time.
6. Set the slow cooker on high for about 2 hours.
7. Remove the vanilla bean.
8. With an immersion blender, puree the softened prunes until smooth.
9. Set the slow cooker on low and cook for an additional 8-10 hours. Total time will depend on total moisture of pureed fruit. The plum butter is done when there is no liquid that seeps out when a teaspoon of the fruit is placed on a dish.
10. OPTIONAL: Can use a few tablespoons of maple syrup or honey to sweeten the plum butter. Can also use a squirt of lemon juice to even out the flavors.
11. Ladle the plum butter in sterilized jars and process accordingly.
Photo from tastykitchen.com
By Barb at New Moon Energetics
I made this last year and decided it’s goes well with just about anything. A great staple to make this time of year.
2 big red onions
7 tbls unsalted butter
1/2 cup white wine
1/3 cup honey
3 tbls balsamic vinegar
Instructions:1. Cut onions into moon shapes.
2. Melt butter in a pan and add onions, cooking until soft.
3. Add white wine and honey.
4. On medium to low heat cook, stirring occasionally for half an hour. The mixture should get thick and jammy. Cook a little longer if needed.
5. Removed from heat and stir in balsamic vinegar. Makes 2 cups. Keep in the fridge.Photo from andersonseeds.com
By Jessica WatkinsWhy not work this sweet, yet bitter food into your fall menu! Rutabagas are packed with folate, bone-building potassium, and cholesterol-lowering fiber, and their high vitamin C content helps strengthen our immune systems to fight off winter illnesses.
Melt 1 tablespoon butter in a skillet. Peel and cut 1 large rutabaga into 1-inch chunks. Season with salt and pepper; add to skillet with 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and juice from 1 lemon. Cook until tender.
Creamy Rutabaga Mashed Potatoes:
Peel and cut 2 pounds rutabagas and 3 pounds potatoes into 1-inch pieces; cook until tender. Drain and mash. Mix in 3 tablespoons butter, 1/2 cup milk, 1/3 cup sour cream, 1/4 teaspoon pepper, 1/4 teaspoon salt, and 1 tablespoon chopped parsley.
Roasted Root Vegetable Stew:
Add 4 cups vegetable or chicken stock, 2 bay leaves, 1 tablespoon chopped thyme, and 1 tablespoon chopped sage to a stewpot and bring to a boil. Add 1 cup each of rutabagas, parsnips, shallots, and carrots and 1/2 cup celery root, peeled and cut into stew-sized pieces, to the pot. Cook until veggies are tender. Salt and pepper to taste.
Cassandra Orjala with Radiant Health in Post Falls, ID has been working in colon hydrotherapy and nutrition for over 30 years!