Recipe Here: Warm Brussels Sprouts and Pear Salad
I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!
Do you know your trigger foods? I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating. They trigger your binge reflex, or something. Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible. They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]
Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip
ROASTED AUTUMN VEGGY DELIGHT
1 pound small red-skinned potatoes, quartered
2 cups peeled butternut squash, cut into 1/2-inch chunks
2 large carrots (purple or orange), peeled and cut into 1/2-inch-thick diagonal slices
2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices
1 rutabega, peeled, cut into 1/2-inch cubes
2 to 3 cups packed kale, rinsed and chopped
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 cloves garlic, minced
sea salt and freshly ground black pepper, to taste
Preheat the oven to 450°F. Lightly oil two large, rimmed baking sheets.
Combine the vegetables, olive oil, rosemary, garlic, salt, and pepper, to taste, in a large bowl and toss by hand to coat. Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.
YIELD: Makes 6 servings.
In the U.S. there are more than 100 varieties of potatoes. Each of them fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. If you want to learn more about potato varieties, follow the link below!
Vegetable Quinoa Croquettes
Makes 16 croquettes
1 cup dry quinoa
8 oz. sweet potato, peeled, diced, steamed, mashed
8 oz. white potato, peeled, diced, steamed, mashed
1 cup red onion, finely diced
½ cup red pepper, finely diced
4 cloves garlic, crushed
2 tbsp. olive oil plus 1 tbsp. to brown the croquettes
1/3 cup fresh cilantro, chopped
14 oz. white beans, drained and rinsed
1 tsp. dried Italian seasoning
1 tsp. ground cumin
Juice of one lime
1 tsp. sea salt
1. Cook quinoa in 2 cups water, yielding 3 cups cooked quinoa, cooled.
2. In a large mixing bowl, combine the cooked quinoa, mashed sweet potato, and mashed white potato.
3. Sauté the onion, red pepper, and crushed garlic in 2 tbsp. olive oil for 2 – 3 minutes until translucent. Allow to cool, then add to the mixing bowl.
4. Add remaining ingredients to the bowl. Stir or combine by hand.
5. Heat olive oil in sauté pan over medium heat. Form mixture into croquettes and gently turn into the pan.
6. Heat through while browning gently on both sides. Remove from heat and slide directly onto a dining plate. Repeat until you have enough for you and your dinner crowd.
7. These patties are tender and fragile, so handle them as little as possible by turning them onto a dinner plate directly from the sauté pan if possible for the nicest presentation.
This guest recipe by Veggies Save The Day looks amazing! Haven’t tried it yet, but I’m planning to some time this month!
Roasted Brussels Sprouts & Butternut Squash
If you love roasted Brussels sprouts and butternut squash, you will really enjoy them together. Shallots, salt and pepper add to the complimentary flavors.
Recipe @ Veggies Save The Day
Pan fried Cauliflower Gnocchi with Lemon & Rosemary Sauce
- 1 medium cauliflower head
- little over 1/2 lb silken tofu
- 2 tablespoons lime juice
- 2 tablespoons of chives
- 1 teaspoon salt
- ¾ cup (to 1 cup) of gluten free flour, plus extra for dusting
Lemon & Rosemary sauce:
- ¼ cup smart balance
- 3 tablespoons olive oil
- 1 small brown onion chopped
- 1 tablespoon lemon zest
- 2 teaspoons freshly chopped rosemary
- 2 teaspoons fresh lemon juice
- 2 tablespoons vegan Parmesan
- Pinch of salt
- Pinch of ground black pepper
- Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
- Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
- Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
- Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
- Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
- Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
- Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
- To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
- Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
- Place on top of salad of choice: spinach & halved cherry tomatoes for example
- Drizzle with sauce
recipe source: unknown, it was shared with me
I’ve never been a mushroom person. Never acquired the taste I guess. But this recipe is tempting me to give the fungi another try!
Why did people in Ancient Egypt call mushrooms “the plant of immortality”? Did they truly believe that eating mushrooms would make them immune to human frailties, deceases, and ultimate…
Continue to the recipe: Kool Kosher Kitchen
Cauliflower with Parmesan, Lemon & Thyme
1 Large Head Cauliflower (about 2 pounds), broken into florets
3 Tbsp Olive Oil
4 Garlic Cloves, thinly sliced
1 Shallot, sliced
4 Sprigs Thyme
2 Lemons, thinly sliced
¼ Cup Parmesan, grated
Coarse Salt and Freshly Ground Pepper
Preheat oven to 475°F
On two rimmed baking sheets, toss cauliflower with oil, garlic, and lemons; season generously with salt and pepper. Tuck shallot slices and sprigs of thyme underneath the cauliflower. Roast for 25 to 30 minutes until brown and tender, tossing once halfway through. Serve with grated parmesan on top.
82° ???? The last week, I’ve had the air conditioning turned off and some nights it’s been cool enough to shut the windows. Fall arrived and “Indian Summer” pushed back in! So I put on monkey (INKnBURN of course – and there are a few sizes left!), laced up my shoes, threw on some capri joggers and out the door I went.
A good dose of vitamin D, a little bit of sweat, and a nice mile later I’m back home looking at the beauty of autumn and just stopped and took in the colors and spent a few moments drinking in the little bit of “summer” we have left. Forcast is looking to fall back into the 60’s this week, great for running & training!! But knowing sunny warm beach days are quickly passing by till next year, does make me a little blue 🌊
Cooler temps means better running days ahead, and that I am more than ready for! But the warm breeze and bright sun today made me realize I’ve heard the term “Indian Summer” my whole life and really, I’m not sure what it actually means. So in my search here is the actual definition via the Farmer’s Almanac…
WHEN IS INDIAN SUMMER?
Here are criteria for an Indian summer:
- As well as being warm, the atmosphere during Indian summer is hazy or smoky, there is no wind, the barometer is standing high, and the nights are clear and chilly.
- A moving, cool, shallow polar air mass is converting into a deep, warm, stagnant anticyclone (high pressure) system, which has the effect of causing the haze and large swing in temperature between day and night.
- The time of occurrence is important: The warm days must follow a spell of cold weather or a good hard frost.
The conditions described above must occur between St. Martin’s Day (November 11) and November 20. For over 200 years, The Old Farmer’s Almanac has adhered to the saying, “If All Saints’ (November 1) brings out winter, St. Martin’s brings out Indian summer.”
WHY IS IT CALLED INDIAN SUMMER?
Why is Indian summer called Indian summer? There are many theories. Some say it comes from the early Algonquian Native Americans, who believed that the condition was caused by a warm wind sent from the court of their southwestern god, Cautantowwit.
The most probable origin of the term, in our view, goes back to the very early settlers in New England. Each year they would welcome the arrival of a cold wintry weather in late October when they could leave their stockades unarmed. But then came a time when it would suddenly turn warm again, and the Native Americans would decide to have one more go at the settlers. “Indian summer,” the settlers called it. Watch a video from Editor-in-Chief Judson Hale about the origin of Indian Summer.
INDIAN SUMMER APPLESAUCE
4 quarts (1/2 peck) apples
3 or 4 purple plums, pitted
2 cups sugar
juice from 1/2 to 1 lemon, to taste
Wash and quarter apples and plums. (No need to peel or core apples.) Place in a large pot and add 2 cups water. Cover and boil until apples are soft and the peels are falling off. Add sugar. Simmer another couple of minutes, until sugar is dissolved. Pour by small amounts into a food mill or other sieve, and press out the applesauce, discarding peels, seeds, and cores. Stir lemon juice, cinnamon, and nutmeg into applesauce.
Source: The Old Farmer’s Almanac (of course 🍎)
Tomorrow is a strength training day. I think I’ll be checking out a Les Mills Grit workout. But for now, I’m just going to enjoy the evening and what may be the last warm temps for the next few months 🌃