Roasted Root Veggies

This a classic common sense recipe. By that I mean, there really isn’t a recipe and you should probably learn this and add it to your portfolio of skills. It’s easy, delicious and can be adjusted to match many meals.

It’s perfect for daily dinners or if you splurge on some multi-colored carrots it can be fancy enough for gatherings and holiday dinners. I love drizzling this with some balsamic glaze or throwing a handful of leftover veggies on a salad the next day for lunch.

I’ve included rough ingredient estimates because I don’t think I’ve ever measured them.


  • Ingredients:
    • 4ish cups root veggies: carrots, sweet potatoes, red, yellow, purple potatoes, etc.
    • 2-4 tbsp olive oil
    • salt
    • pepper
  • Directions:
    1. Preheat oven to 400 degrees.
    2. Chop your veggies into 1-2 inch cubes/chunks.
      • Note: The smaller you cut, the faster they cook. If I’m in a big hurry, I chop them tiny to cut the cooking time down as much as possible.
    3. Toss the veggies with the olive oil, salt, pepper, and any additional spices you want.
    4. Spread them out on a lined baking sheet and bake 25-35 minutes,
      • Note: You’re looking for the insides to be soft when poked with a fork and outsides that are slightly shriveled/crisped.
  • Alternate variations:
    • mix it up with some different combos.
      • garlic powder and smoked paprika
      • rosemary and basil
      • apples and onion
      • lemon pepper and chives
      • cayenne and chili powder
      • add some sausage straight to the pan and make it a full pan dinner
      • the variations are endless, go crazy with them!

 

Prost! Mahlzeit!
Esther

Apple Crisp

Just a month ago, we were drowning under one of Michigan’s biggest apple crops. My mother sent me home with buckets and buckets from her tree. We made more apple sauce, pies and crisps than we could possibly eat. We may have even been a little sick of apples, though we didn’t want to admit it because they were so good.

Finally, we threw out hands up in the air and just started freezing them. My mom has one of those handy dandy peelers that does it all for you. We’d get them all peeled, cored, and cut, stick them in bags and freeze them. This is by far my new favorite way to process fall apples. It’s been so nice to grab a bag or two and make baked apple goodies whenever I want.

Seasonal cooking means we use what currently grows and is ripe. However, we also put away some of that bounty to enjoy later. This apple crisp is ideal for apples that aren’t perfect or pretty to look at, like previously frozen ones, seconds or just a little older.

I’ve been perfecting this recipe all fall, so it truly is the best. All goopy and bubbly and just the right amount of sweetness without overshadowing apples’ natural flavor.


  •  Ingredients:
    • Crumb topping:
      • 1/4 cup flour
      • 1/2 cup old fashioned oats
      • 1/4 cup sugar
      • 1/2 tsp baking powder
      • 1/4 tsp ground cinnamon
      • 1/3 cup butter diced into small chunks
    • Apple filling:
      • 4-6 cups apples, peeled and cut
      • 4 tbsp butter
      • 1 tbsp flour
      • 1 tbsp lemon juice
      • 1/2 tsp vanilla extract
      • 1/4 cup sugar
      • 1/2 tsp ground cinnamon
  • Directions:
    1. Preheat oven to 375 degrees.
    2. Sift together all crumb topping ingredients except butter until well mixed.
    3. Add butter and incorporate with hands or fork until crumbly. Set aside.
    4. To make the filling, melt the butter in a saucepan or in the microwave.
    5. Add the flour, lemon juice, vanilla, sugar and cinnamon. Mix well.
    6. Pour over the apples and stir until the apples are well covered.
    7. Dump apples into a baking dish (pie plate, 8×8, etc).
    8. Crumble the topping over it.
    9. Bake for 30-45 minutes, until apples are bubbly and topping is toasty.

Mahlzeit!

Essie

 

Dressed Up Turkey Sandwich

With turkey day tomorrow, I just had to share one of my all time favorite sandwiches. I really hope your turkey is so huge you’ll have leftovers for weeks and weeks. When you have that many leftovers you get sick of the same flavors over and over again. In case that happens here’s the perfect change up.

Brie and Apples. They’re like flavor soulmates. When you add balsamic glaze, a bite of onion, and some mild turkey, avocado, and naan, it’s like the two started a family, dressed all the kids in their Sunday best, and everyone gets along. Exactly the sort of thing you want around the holidays.

Once you know how much you love these flavors together, it’s easy to switch them up and incorporate them into a salad, wrap, omelette or anything else you might dream up.

Give it a try and thank me later.


  • Ingredients:
    • 2 pieces naan bread
    • 1 cup shredded turkey (or 8 slices deli turkey)
    • 1 sweet apple, sliced
    • 4 oz brie cheese, sliced
    • 1 avocado, sliced
    • 2-4 green onions, chopped
    • 1 cup spinach
    • dried cranberries
    • balsamic glaze
  • Directions:
    1. Preheat your oven or toaster oven to broil.
    2. Lay naan flat on a cookie sheet. Stack turkey, apple and brie (in that order) on one half of each bread.
    3. Toast in the oven until brie is melty and naan is warm.
    4. Pile avocado, green onions, spinach, and dried cranberries on top of brie.
    5. Drizzle balsamic glaze over it all, then fold second half of naan over the toppings. Nom.
  • Alternative: Dressed Up Turkey Salad
    1. Chop and warm turkey, apple and brie on cookie sheet.
    2. Pile on top of a bowl of greens along with the rest of the ingredients.
    3. Use balsamic glaze or a balsamic dressing to dress.

Pumpkin Muffins

Fall is by far my favorite season. It marks the end of summer and summer clothes (I’d rather be a burrito of knitted things than in a swimsuit any day), it marks the beginning of the school year, and it’s full of the incredible magic of the world around us changing. The fall colors, the sweaters, the coffee, the chilly mornings and evenings, the crickets singing at noon, the harvest season, Thanksgiving . . . ALL OF IT. I LOVE ALL OF IT.

My mom homeschooled us from K-6 grade and she made the fall a time of complete joy. We loved school because it meant new books, Ticonderoga pencils, and learning about Ancient Egypt for the 235th time (kidding, but I have to put this in here for my mom and friend Celia). We raked leaves with my dad, making them into a leaf ‘n’ tarp burrito that he drove over to a nearby ditch. We hiked Bradbury “Mountain” (a beautiful hill nearby). We put pieces of paper over leaves and scribbled with the flat side of a pencil until the shape of the leaf showed up. My mom bought 3 pumpkins, one for each of us kids, and set them on the stoop in the front of the house (she still does this). The traditions go on and on and I love every single one of them.

One of the best things about fall, though, was mom’s fall recipe collection that came back out after its summer hibernation. This pumpkin bread/muffin recipe is from my grandmother originally and it’s one she used as a “tea bread” (she’s reeeally into high tea and scones and bone china and all that).

Since my husband and I live in California right now, I’m forcing fall on us in every way from turning up the A/C until we have to wear sweaters to making pumpkin everything.

Ingredients:

  • 2 C sugar
  • 1 C veg oil
  • 1 can pumpkin
  • 3 C flour
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp cloves
  • 1 tsp cinnamon
  • ½ tsp nutmeg

Mix it all in a big bowl. This batter keeps for a couple days, so you can make it the night before and have fresh muffins in the morning! When I was single and working full-time, I would make a batch of this batter and put it in the fridge. I’d get out my miniature cast-iron crock and make one giant muffin every morning for breakfast and this amount of batter lasted probably a week or so.

 

Processed with VSCO with f2 preset
aww suh cute, past hannah.

Sprinkle raw, chopped pecans or almonds on the top of each muffin for an extra, nutty crunch. They’re best served warm with butter.

 

Serves: well, how many muffins do you eat?

Egészségedre!

Hannah