Vegetables

If I was asked to choose one of my favorite dishes at any Thanksgiving table, it would be the sweet potato or yam dish. I actually have never tasted a sweet potato casserole that I do not like. Since the recipe I usually make tastes as much like a dessert as a dinner side dish, I decided to try a new recipe this year that was a bit healthier. I adapted a recipe that was given to me by my sister’s SIL (sister-in-law) and the end result was delicious and nutritious.

Ingredients

8 yams or sweet potatoes
2 Tablespoons maple syrup
2 Tablespoons tahini
1 teaspoon fresh grated ginger
1 Tablespoon grated orange rind
1 cup greek yogurt honey flavored
1 cup chopped pecans

Directions
1. Wash and wrap yams in foil, sealing tightly on ends. Place in 400 degree oven and bake for 45-60 minutes, until soft and tender to touch. I place my yams on a baking sheet with sides in case they leak a bit from the sealed ends of the foil-this helps prevent a sticky mess in the bottom of your oven).
2. Remove from oven and allow to cool until easy to handle-30-60 minutes.
3. Peel yams by making a slit in the skin length-wise. The yam flesh should slide right out into your medium sized mixing bowl.

4. Mash yams slightly with a potato masher while adding the yogurt, tahini, ginger and orange rind. You can continue mashing by hand or whip in kitchen aid until fluffy. Transfer to ovenproof serving dish and heat for 30-45 minutes at 350 degrees.
5. While yams are baking, toast your chopped pecans in toaster oven for 3-5 minutes watching very carefully because they get done very quickly.
6. Sprinkle toasted pecans on top of yams and serve.…

I am so grateful for the beauty that surrounds me every day. I am blessed to live in a town that bursts forth with all my favorite colors every October and November. On these cooler Fall nights, when you feel like a warm meal, it is fun to be creative with what you have in the refrigerator. A few nights ago, I decided to try a warm Quinoa meal that you can make with almost any vegetables and add meat if you want to. Here is the Quinoa medley I whipped up and both my husband, Rick, and I thought it was delicious.

Ingredients

1 cup dry quinoa which yields 3 cups cooked (cook as directed on box)
2 cups butternut squash peeled and cubed (1 medium or ½ large squash)
2 cup brussel sprouts trimmed and cut in half if large
4 cups power greens chopped a bit (any combination of kale, chard, spinach)
4 cloves garlic smashed
½ cup chopped cilantro
1-2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon Season pepper
1 teaspoon garam masala seasoning
1 chicken breast cooked and cubed

Cook Quinoa as directed on package to yield 3 cups. Set aside while preparing vegetables and chicken. Toss butternut squash and brussel sprouts in 1 tablespoon olive oil, salt pepper and Garam Masala. Place foil on cookie sheet and spread vegetables out in a single layer and roast at 400 degrees for 20-30 minutes until fork tender. Set aside. Saute garlic in 1 tablespoon olive oil. Add power greens and stir until tender and cooked through about 5 minutes. Toss together quinoa, sautéed power greens, roasted vegetables and ½ cup chopped cilantro. Add cooked, cubed chicken and stir until combined. Serve warm with hummus and pita bread and a nice green salad. It is also …

This recipe was served at a potluck in Grenada and the friend who made them was gracious enough to share his recipe. As much as I loved the mini burgers he made for us that night, I altered the recipe and liked them even more. I served them on a Friday night with oven fries and my husband could not believe they were veggie burgers. …