Roasted Sweet Potatoes

Time: about 30 minutes
Servings: 2-3

Ingredients
2 sweet potatoes
2-4 Tbsp butter, olive oil, or walnut oil
Salt and pepper to taste
1 tsp dried rosemary or thyme
1/4 tsp garlic powder or 2 cloves, minced
Pinch cinnamon

Preheat the oven to 375 F.

Peel the sweet potatoes and cut them into cubes or fingers. Place them on an ungreased baking sheet. Place slices of butter (or pour the oil) over the potato cubes. Sprinkle on the seasonings. Stir the potatoes and seasonings together. I use my hands, but a spatula would work too. Place the baking sheet in the oven and bake for about 15 minutes. Turn the potatoes with a spatula. Bake another 5-10 minutes, until tender.

Squash Crisp

Kind of like sweet potato casserole without all the sugar, but still tasty.

Servings: 6
Time: 45 minutes to roast the squash, 40 minutes to assemble and bake the crisp

Ingredients

1 acorn squash

1/2 c milk (almond, dairy, whatever you like)

2 Tbsp butter, softened

1 egg

Dash salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

6-8 drops liquid stevia
1/4 c unrefined sugar or maple syrup

2 tsp vanilla extract

Topping

1 c rolled oats

1/4 c oat flour or whole wheat pastry flour

1/2 tsp ground cinnamon

Dash ground nutmeg

1/4 c butter, softened

1/2 c chopped walnuts or pecans

To make the squash easier to cut, microwave for 2-3 minutes. Cut in half and scoop out the seeds. Place in a 9x13 baking dish, cut sides down. Bake at 375 degrees F for 30-45 minutes, until easily pierced with a fork. Remove from the oven, turn cut sides up. Allow to cool enough to handle.

Meanwhile, combine the topping ingredients (all except the walnuts or pecans) in a small bowl. Use a fork or pastry cutter to mix until the butter is evenly distributed. Fold in the nuts.

When the squash can be handled, peel away the skin and discard. Mash the flesh in the baking dish. Add milk, butter, egg, spices, sweetener, and vanilla. Mix with a fork or pastry cutter until the mixture is relatively smooth. Sprinkle the oat topping over the squash mixture. Bake at 375 degrees F for 20-30 minutes, until nuts are toasted and the crisp topping is golden brown. 

Serve on its own as a side, or with yogurt or whipped cream for dessert.

Sauteed Bacon & Cabbage

Time: 20 minutes

Servings: 6-8

6 slices bacon

2-3 shallots or 1 small onion, diced

1 head cabbage, any variety

Salt & pepper to taste

In a large skillet over medium heat, cook the bacon. Remove the bacon from the pan when it reaches desired crispness. Leave about 4 tablespoons of bacon fat in the pan. Reserve any extra for another use.

Saute the shallot in the bacon fat until it begins to turn translucent.

Cut the cabbage away from its core. Discard the core. Thinly slice the whole head. Add it to the pan with the shallot. Cook until crisp-tender, about 8 minutes. Crumble the bacon into the pan. Season with salt and pepper. Stir until evenly distributed.

Roasted Cauliflower

Time & Servings

• About 30 minutes
• About 4

Ingredients

1 head cauliflower, cut into florets

3 Tbsp butter

1/4 tsp salt, more or less to taste

Optional herbs: Dried rosemary, thyme, marjoram, or oregano

Instructions

Preheat the oven to 375F. 

Arrange the cauliflower in a single layer on a baking sheet. Shave the butter over the cauliflower. Just cut off thin slices and scatter them on top. Sprinkle with salt and herbs, if using. Bake for about 15 minutes. Turn the cauliflower with a spatula. Bake for another 5-10 minutes, until the cauliflower is tender and slightly caramelized. 

Chickpea Couscous

Time & Servings

• About 10 minutes
• 4 servings

Ingredients

1/2 c dry chickpeas, soaked and cooked or 1 (15.5 oz) can, rinsed and drained

1/3 c dried cranberries

1 tsp olive oil

salt to taste

dash cinnamon

1/2 c couscous

Place the chickpeas, cranberries, olive oil, and salt in a saucepan. Cover and bring to a boil over high heat. Stir in the couscous, cover, and remove from heat. Allow to sit, covered, for about 5 minutes, until the water is absorbed. Add a dash of cinnamon, fluff with a fork, and serve.

Adapted from this recipe.