I actually love sweet potatoes. The best way to eat them is roasted. Here is a good recipe to get you started on something my family enjoys, especially in the fall.

Ingredients: 

Sweet Potatoes
Baking Sheet
Olive Oil 
 
Directions: 

1) Preheat the oven to 230'C/450'F.

2) Scrub sweet potatoes well. Pierce them with a fork in a few places, and set them on a rimmed baking sheet. Bake for 25 to 30 minutes depending on their size. The potatoes are cooked when you can easily insert a knife into the center. Remove them from the oven and allow them to cool.

3) Slice each one length-wise, making sure not to cute them into two pieces. You could drizzle it with olive oil!

Filling #1: Mediterannean Broccoli and Chickpeas 

Ingredients:

Zest of one lemon
Juice of 1/2 a lemon
1 Tbsp cold-pressed olive oil
1/2 tsp seasalt
1 tsp maple syrup or honey
2 cups diced broccoli
1 1/2 cups chickpeas
1/4 cup pitted olives
1/4 cup pine nuts.

Directions: 

1) In a large bowl, whisk together the lemon zest and juice, olive oil, salt, and maple syrup or honey. Add the broccoli, chickpeas, olives, and pine nuts. Toss to combine and season with salt.

Filling #2: Spicy Cabbage and Black Beans

Ingredients: 

2 cups shredded cabbage
1 1/2 cups black beans, drained and rinsed
juice of one lime
1 Tbsp cold-pressed olive oil
a few pinches of fine sea salt
1/2 cup of cilantro leaves
2 spring onions, white and green parts, sliced
1 small red chile, sliced

Directions:

1) In a large bowl, combine the shredded cabbage, black beans, lime juice, olive oil, salt, cilantro, spring onions and red chile. 

Another option is just to eat it roasted. Koreans do this and it actually tastes pretty good! 

This is one of those dishes that I just love. I have added boneless chicken breast for those who prefer to eat meat! This recipe is designed for the slow cooker. You could easily just throw everything in a pot and cook it very quickly!

Ingredients:

2 cups vegetable broth
2 Tbsp red curry paste or to taste
1 Tbsp brown sugar or honey
2 tsp fish sauce
1/2 Tbsp lime juice
1/2 Tbsp freshly minced ginger
1 cup baby corn (drained and cut in half)
1 medium carrot, peeled and sliced in rounds
1 medium onion, cut into chunks
1 red bell pepper, cut into chunks
1 cup cauliflower or broccoli cut into small chunks
1 package extra firm tofu, drained and cubed
1 can coconut milk
1 cup freshly chopped Thai basil
Cooked rice (for serving)
1 Tbsp fresh chopped cilantro

Directions:

1. Combine the vegetable broth, red curry paste, sugar, fish sauce, and lime juice in the bottom of a 4 to 5 quart slow cooker. Stir in the remaining ingredients up to and including the tofu. Cook on low for 6 to 8 hours.

2. Twenty minutes before serving, add the coconut milk and the Thai basil. Taste and adjust the seasonings.

And we have found a new Christmas cookie for those of you who are open to confectioner's sugar....

These lovely little treats are rather delicious. I heard about them from a woman who was a missionary to Austria. She would go to market and get these piled high in a brown paper cone and smothered in all that lovely powdered sugar. They are a family favorite for her family (and mine now) and this is their version.

Ingredients:
1 cup salted butter, softened
1/2 cup confectioner's sugar, plus extra for rolling
2 teaspoons vanilla extract
2 1/2 cups unbleached all purpose flour
1 cup finely chopped pecans
1/4 teaspoon sea salt

Directions:
1. Cream together butter, confectioner's sugar, and vanilla extract with a mixer or by hand.
2. Mix together flour, nuts, and salt. 
3. Then add the butter mixture to the flour, nuts, and salt and stir just until the dough holds together. You can add a couple of pats of softened butter if the dough seems too stiff.
4. Shape the dough in 1 inch balls and place close together on an ungreased cookie sheet.
5. Bake for 12-13 minutes until the cookies are firm but not brown.
6. Cool on a wire rack.
7. When cookies are cool enough to touch, roll in confectioner's sugar to cover completely.

This recipe makes 4 dozen small cookies or 3 dozen larger ones.

There are some breads that should be devoured, like these blueberry muffins! Do you want search someone's heart and foster a friendship with them? Serve these muffins with tea or cocoa and some encouraging words.

Ingredients:

1 1/2 cups whole wheat flour.
3/4 cup brown sugar
1/2 tsp salt
2 tsp aluminum baking power
1/3 cup vanilla yogurt
1 egg
milk as needed
1 cup fresh or frozen blueberries (If frozen don't thaw before using)
1/2 cup granulated sugar
1/3 cup unbleached all purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon

​Directions: 

1. Preheat the oven to 400F. Grease 12 muffin cups or line with muffin liners.
2. Combine the flour with brown sugar, salt, and baking power.
3. Pour vegetable oil into a 1 cup measuring cup; add yogurt and egg, then enough milk to reach the 1 cup mark. Add this to the flour mixture and mix until all flour is incorporated.
4. Fold in the blueberries. 
5. Fill muffin cups right to the top.

For the crumb topping:

1. Mix together granulated sugar, all purpose flour, butter cubes, and cinnamon. 
2. Mix with a fork or pastry cutter until mixture resembles course crumbs.
3. Sprinkle over muffins before baking.
4. Bake muffins for 20-25 minutes until tops spring back when pressed or a toothpick inserted in the center comes out clean.

Makes 12 medium muffins! It's a great treat for my boys!

Does your family like fish? Mine does! And these are pretty good. It’s tangy with the balsamic vinegar and ginger glaze. It’s a light, flavour dish and with the easy foil packets, clean is also easy!

Ingredients:

3 tbsp balsamic vinegar
3 tbsp honey
2 1/2 tbsp low sodium soy sauce
2 tsp grated fresh ginger
4 cod or any white fish fillets
cooked rice, for serving
chopped fresh cilantro, for garnish
sesame seeds, for garnish

Directions:

1. In a small mixing bowl, whisk together balsamic vinegar, honey, soy sauce and ginger until combined. In a resealable container, lay four sheets of aluminum foil and place each fillet inside. Brush or spoon the glaze over each fillet and wrap all sides of the foil to cover and seal closed. Cover with the lid and let it marinate in the fridge for at least 3 hours or overnight.

2. When you are ready to cook, place the foil packets into the slow cooker. Cook on high for 2 hours or until the fish flakes easily with a fork.

3. Serve hot with additional glaze alongside cooked rice and sprinkle with cilantro and sesame seeds if desired. Enjoy!

Note: For a crispy crust, place fillets under broiler for 2-3 minutes.

It's autumn and this is the season that I crave soup! Homemade mushroom soup is a crowd-pleaser. What is the secret to the creaminess without the cream? By blending cooked beans into the vegetable broth, you will end up with a totally luxurious texture that mimics heavy cream but it is virtually fat free. The beans deliver healthy, vegetarian protein and a serious dose of fiber. It will warm you up and fill you up but it won't fill you out.

To make the soup extra-special you can make the Garlic-Herb Croutons. They are ridiculously rich, perfectly seasoned, and extra crunchy. You will be finding reasons to make sure just to eat them!

CREAM OF MUSHROOM SOUP

Ingredients:

1 large leek
1 Tbsp coconut oil or ghee
3 medium yellow onions
1 tsp fine sea salt
1 Tbsp freshly ground black pepper, plus more as needed
2 tsp fresh thyme leaves, plus more for garnish
4 bay leaves
4 garlic cloves
14 ounces/400 grams cremini mushrooms
2 cups vegetable broth
1 cup plant-based milk of your choice 
1 1/2 cups/250 grams white beans (navy, butter, cannellinni, or great Northern) drained and rinsed
1 1/2 tsp balsamic vinegar
Garlic-Herb Croutons)

Directions: 

1. To prepare the looks, cut the white and light-green parts in half lengthwise and then crosswise into chunks.

2. In a large stockpot, melt the coconut oil over medium heat. Add the onions, leaks, salt, black pepper, thyme, and bay leaves. Cook until the onions and leeks are soft, about 5 minutes. Mince the garlic, add to the pot, and stir.

3. While the onions, leeks, and garlic are cooking, clean the mushrooms by removing any dirt or natural debris with a damp clothes (do not was them in water). Cut the mushrooms into quarters and add them to the pot. Cook until they are dark brown and very soft, 10 to 15 minutes. Add the broth and stir. 

4. Meanwhile, combine the milk and beans ina blender and blend in high until smooth.

5. When the mushrooms are cooked, add the vinegar and about one third of the soup to the blender with the blended beans. Blend on high until creamy, then pour the mixture back into the pot with the remaining soup, stir well, and reduce the heat to low. Simmer for 5 minutes. Thin the soup with water if desired. 

6. Season with plenty of freshly ground black pepper and sea salt. Ladle the soup into bowls and sprinkle with the croutons and some fresh thyme sprigs.

GARLIC HERB CROUTONS

Ingredients: 

1 1/2 tsp coconut oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp fine sea salt 
4 cups/330 grams cubed whole grain bread (sourdough, if possible)

Directions:

1. Preheat the oven to 325 F/160 C.

2. In a small saucepan, melt the coconut oil over medium heat. Add the garlic and onion powders, thyme, oregano, and salt, whisking to combine.

3. Place the bread cubes on a rimmed baking sheet and pour the oil mixture over the top, tossing very well to coat the bread. Bake until the croutons are golden, fully toasted, and dry, 35 to 45 minutes. Store leftovers in an airtight glass jar at room temperature for up to 2 weeks. 

I love spice! My family loves spice! And these are amazingly spicy! The firecracker chicken is sweet, fiery, and sticky delicious! Serve them over crunchy tortilla chips and picked vegetables and you've got one amazing snack!

Ingredients:

1/2 cup vinegar
1 1/2 tbsp sugar
1 tsp salt
1/4 cup shredded carrots
1/2 cup shredded red cabbage
3/4 cup buffalo sauce
1/4 cup Thai sweet chili sauce
3 tbsp honey
1 tbsp soy sauce
1/4 tsp red pepper chili flakes to taste
1 1/2 boneless, skinless chickens thighs or breasts
1 bag restaurant style tortilla chips
1 cup Monterey Jack cheese
1 cup shredded Sharp Cheddar Cheese
1/4 cup sliced pickled jalepenos
1 green onion, sliced thinly
1/2 cup fresh cilantro leaves
lime wedges for serving

Directions: 

1. Preheat your oven to 425 F (218 C).

2. In a medium sealable bowl, combine the vinegar, sugar, and salt. Then add the carrots and the red and Nappa cabbage. Cover the bowl and store in the refrigerator until ready to assemble the Nachos!

3. Combine the buffalo sauce, the sweet chili sauce, honey, soy sauce, and child flakes in the bottom of the slow cooker. Nestle the chicken into the middle, and them coat with some of the liquid. Cook on low for 3 to 4 hours! Transfer to a cutting board and shred with two forks.

4. Line a large baking sheet with foil or parchment paper. Arrange half of the of the chips on the prepared sheets and top with half of the shredded chicken, then layer with half of each cheese. Top with another layer of chips and repeat the toppings!

5. Broil or bake in the oven until the cheese in melted and bubbling, about 5 minutes. Remove the tray from the oven and top with jalepenos, green onions, and fresh cilantro. 

6. Drizzle with the remaining marinade sauce from the chicken. Serve immediately with lime wedges if desired! 

Please don't play attention to that terrible tablecloth but look closely at the food! It is a zucchini inspired pasta and it tastes great! This has a lot of garlic so just don't kiss anybody for at least 24 hours. (Or just kiss them before you make the dish!)  

The only difficult part is cutting the zucchini. (Most of this is very lazy!) 

Ingredients:
 
8 ounces dried pasta
3-4 medium zucchini washed
2 Tbsp extra virgin olive oil
6-8 medium cloves of garlic grated
1/2 tsp fine grain sea salt
1 1/2 cups grated parmesan cheese
1 cup basil, thinly sliced
black pepper
toasted almond slices 

Instructions: 

1. Bring a large of water to boil. Salt the water and boil the pasta as the instructions prescribe. Drain, reserving some pasta water, and set this aside.

2. During this time, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4 inch pieces. Heat the oil in a large pan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in the chopped zucchini and 1 1/3 cups water, cover, and sinner until the zucchini absorbs most of the water and soften, roughly 8 to 10 minutes. Remove from heat, and carefully, with a fork or a potato masher, smash the zucchini until creamy.

3. Transfer the zucchini to a large serving bow. Add most of the cheese, most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you wan to thin it out. Taste, and add salt as needed. Finish it by topping it off with lots of toasted almonds, and the remaining cheese and basil. 
 

I'm a sucker for this kind of meal. It seems exotic, but it's actually quite simple and easy! This is rich, sweet, and creamy. Enjoy!

Ingredients:

1 lb skinless chicken thighs
1 medium sweet potato, peeled, cut into cubes
1 medium onion, diced
1/2 cup diced tomato
3 garlic clives, minced
1 tsp minced fresh ginger
1 cup chicken brothe
3 tbsp Panang curry paste
1/2 cup tomato paste
3 tbsp Thai fish sauce
3 tbsp brown sugar
4 kaffir leaves finely chopped or zest & juice of 1 lime
1/4 -1/2 tsp crushed red pepper flakes to taste
1 can coconut milk
Toasted Roti or Naan Bread for serving
Fresh Chopped Cilantro for garnish

Directions:

1. Add the chicken, sweet potato, onion, tomato, garlic, and ginger to the bottom of the slow cooker.

2. In a small bowl, combine the broth, *curry paste, tomato paste, fish sauce, brown sugar, kaffir leaves or lime, and pepper flakes. Pour the mixture over the chicken. Cook on low for 6 to 8 hours or high for 3 to 4 hours.

3. Remove the lid and stir in the coconut milk. Cook on high for additional 20 minutes or until heated through.

4. Eat this with rice and some toasted Roti or Naan. Garnish with cilantro if you like.

*If you can't find Panang curry paste, substitute by mixing 2 1/2 tbsp red curry paste, 1/2 tsp cumin, and 1/2 tsp coriander.

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