Sweet Potato Slices with Garlic

Ingredients:

3 large garlic cloves
1/4 c. olive oil
3/4 tsp. salt
2 1/2 lbs. sweet potatoes, peeled and sliced into 3/8 inch rounds

Preparation:

Preheat the oven to 450 degrees with the rack in the upper third. Place a piece of parchment paper on a rimmed baking tray.

Put the garlic through a press, then mince. In a medium bowl, stir together the garlic, oil, salt and sweet potatoes.

Spread the potatoes in a single layer on the baking tray. Bake until golden and cooked through, about 20 to 30 minutes depending on thickness. Remove from oven and flip the potatoes "pretty side up." Serve with fried sage leaves scattered over the top.

For fried sage leaves: Heat 1/3 c. olive oil in a small heavy skillet over medium heat until it shimmers, then fry sage leaves (about 24 large leaves) in several batches, stirring until crisp, about 30 seconds to a minute per batch. Watch carefully. Transfer with a slotted spoon to paper towels to drain.

From "Gourmet Weekly" (Conde Nast, May 2012). If you're wondering if this side dish is sweet or savory, the answer is both. The sweet potatoes concentrate their sugars while the garlic-oil adds a savory note. 
Garnish with fried sage leaves.

Roasted Beet Salad

Ingredients:

About 6 medium beets
2 Tbs. extra-virgin olive oil
3 Tbs. squeezed orange juice (blood oranges, if available)
2 Tbs. balsamic vinegar
1 Tbs. fresh tarragon or 2 tsp. dried tarragon
Salt and freshly ground pepper

Preparation:

Preheat the oven to 450 degrees.

To bake beets: Trim, leaving 2 inches of tops and tails. Wrap 2-3 beets in aluminum foil and set the packages on a baking sheet. Bake for 45 minutes to 1 hour. Let the packages cool, then refrigerate until ready to finish the dish. (Or bake beets using your preferred method.)

When ready, trim a a thin slice from both  top and bottom of the beets. Skin will slip off. Slice or chunk beets.

Combine remaining ingredients. Whisk and add to beets. Serve at room temperature. makes enough to serve four, depending on the meal.

Per serving: 125 calories; 7g fat (1g saturated; 50 percent calories from fat); 14g carbohydrates; 0 mg cholesterol; 166 mg sodium; 2g protein; 3g fiber

This recipe appeared in the Oct. 18 issue of the Detroit News. The recipe was from Marlene Parrish, who believes a few roasted beets in the veggie drawer come in handy. They keep for several weeks, wrapped in foil. Then any time you need an extra dish, turn the beets into Harvard or pickled beets, add slices to salad, or make this herby side dish.

Simple Savory Fall Vegetable Medley

About roasting veggies: (from CookSmart with Ellie Krieger, USA Weekend magazine)

Roasting turns everyday veggies into golden, sweet perfection. Roasting is one of the easiest ways to cook vegetables, yet the result is a remarkable taste transformation. The prep is simple: Just cut them up and toss with a lettle oil and seasoning. The oven does all the work really, concentrating the vegetables' flavors, softening them until tender and caramelizing their natural sugars to develop a deep, sweet undertone. 

A light sprinkle of salt will do just fine, but this combination of ground spices with a touch of honey adds a big "wow" factor and brings out the complex sweet-savory flavors of these colorful, nutrient-rich fall vegetables. What's more, the antioxidants in the spices provide an extra punch of healing power to the dish.

Feel free to swap in other vegetables you may have on h and: Parsnips, cauliflower, sweet potato and different varieties of winter squash will all work well.

Ingredients:

1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1 Tb.
honey
2 Tbs. olive oil
2 small onions
2 medium red bell peppers, seeded and cut into 1-inch squares
1 1/2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups)
5 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces
1 Tb. fresh thyme leaves

Preparation:

Preheat oven to 375 degrees.

In a large bowl, whisk together the cumin, coriander, ginger, salt, cayenne, cinnamon, honey and olive oil. Leaving the root end on, cut each onion in half and peel it. Then cut each half into 4 wedges so that a piece of the root remains attached to each wedge, holding it together. Place the onion wedges, red bell peppers, butternut squash and carrot into the bowl with the spices and toss to coat evenly.

Put the vegetables into a baking sheet in a single layer and cook for 25 minutes. Stir in the thyme  leaves and cook for 25 minutes more, until the vegetables are tender.

Tent with foil to keep warm until ready to serve.

Serves four.

Per serving (1 1/2 c.): 210 calories, 36g carbohydrates, 3g protein, 7g fat (1g saturated), 7g fiber, 0mg cholesterol, 350 mg sodium

Deborah Madison's Roasted Squash, Pear, and Ginger Soup

Ingredients:

• One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed
• 3 ripe but firm pears, any variety, quartered, seeds and stems removed
• 1 chunk fresh ginger, about 2 inches long, thinly sliced
• Sunflower seed or olive oil for the squash

Sea salt

2 tablespoons butter or sunflower seed oil

1 onion, thinly sliced

1/2 cup crème fraîche or sour cream, optional

Preparation:

1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups. 

2. To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes. 

3. Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraîche. (Blogger's tip: the creme fraiche puts this delicious soup over the top!)

From: Epicurious  | March 2009

by Deborah Madison

Vegetable Soups from Deborah Madison's Kitchen

Pâté— Vegan Walnut Pecan

(gluten free, dairy free, egg free, vegan)

Ingredients: 

1 3/4 cups shelled walnuts

3/4 cup shelled pecans

1/4 medium red onion

2 large peeled garlic cloves   

1 1/2, 14 ounce packages organic firm tofu, gluten free (21 ounces, or 597 grams)*

1/4 cup tamari sauce (gluten free soy sauce)

1/4 cup water

2 Tablespoons apple cider vinegar

1/2 teaspoon cayenne pepper

1/4 cup finely chopped fresh parsley, flat leaf or curly (optional)

Directions:

Place walnuts and pecans on cookie sheet, spread evenly in one layer. Do not add butter or oil to nuts. Toast nuts until golden brown in 350 degrees Fahrenheit oven.  Toasting nuts goes quickly.  Watch carefully so they do not burn.  Toss them once or twice to ensure even toasting. Do not overcook or blacken nuts. 

Chop onion and garlic (large bits) and put into food processor with nuts, tofu, tamari, apple cider vinegar and cayenne pepper.  Process until smooth.

Remove mixture to bowl and stir in fresh parsley.

Refrigerate overnight for best taste.

Delicious on gluten free crackers, baked veggie chips, or fresh sliced veggie chips!

* To simplify, close enough to say 1 1/2 pounds organic tofu  (if your packages happen to be 16 ounce). Recipe just fine, give or take a few ounces. 

Gingered Sweet Potato & Carrot Soup

Ingredients

Serves: 4 Prep:  15min |Cook: 30min |Total: 45min

              

•      1 tbsp olive oil

•      1 medium onion, chopped

•      1 C low-sodium chicken or vegetable stock

•      1 medium sweet potato, peeled and diced

•      5 large carrots, peeled and sliced

•      1 tbsp jarred ginger, chopped

•      Plain nonfat Greek-style yogurt (optional)

Directions

1.Heat oil in large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock plus 2 cups water, then add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.

2.Strain out vegetables and put them in a food processor or blender. Puree until smooth, adding a bit of broth if needed. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

3.Pour vegetable puree back into the saucepan and stir until well blended and smooth. Add salt and pepper to taste. Serve with a dollop of yogurt on top, if desired.

Spicy Sweet- Potato Fries

Ingredients

Prep:  10min |Cook: 45min |Total: 55min

              

•      2 large sweet potatoes, peeled

•      2 tsp olive oil

•      1 tsp cayenne pepper

•      2 tsp paprika (preferably smoked paprika)

•      1/2 tsp salt

Directions

Preheat an oven to 400°F. slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt, and lay the pieces on a baking sheet. Bake for 35 to 45 minutes, until

they're browned on the outside and tender all the way through. Makes 4 servings