Tag Archives: fall recipes

Root Veggies! Don’t Ya Just ♥ Them? ;-)

Autumn root vegetables

I SURE DO!!! 😉

And here are some of my fav ways to prepare and serve these oh,so yummy “gems” from the fall harvest! 

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Sam’s Famous Carrot Cake with My (NOT Too Sweet) Cream Cheese Icing

My favorite cake, no contest!

Russian Beet Borscht

Just add dark rye bread and you’re good to go! 😉

Bubbies SAUERKRAUT

German Sauerkraut Feast 

One of my fav slow cooker recipes from the Groovy Green Kitchen I.

I make this one a lot. Quick to prepare, hearty and delicious. 

And, it includes: onions, garlic and potatoes: all fav rooties! 🙂

Kasha and Beet Salad with Celery and Feta (page 92)

Kasha and Beet Salad with Celery and Feta

A delish and elegant salad; brimming with flavor!

Sweet Potato Lasagna

A twist on traditional lasagna, again from the slow cooker. Hearty and delish!

HAPPY COOKING and AUTUMN!

Harvest vegetable photo, courtesy of FLICKR

Are You Drowning in Pumpkin Puree? ;-)

how do you fix a broken pumpkin?

I JUST PUMPKIN, ANYTHING (pies, cookies, soups, muffins)… ! 😉

And this time of year, it seems like there are pumpkins and pumpkin recipes everywhere.

Last week, I was looking for a new recipe for a muffin that would include not only pumpkin, but dried cranberries and pecans too.

I found this oh so yummy one over at the Betty Crocker site for:

 Pumpkin Cranberry Muffins   (click for recipe)

They turned out great. A lovely dense but moist texture, flavorful and  colorful too.

A couple of tweaks:

I did cut back a bit on the sugar, used unbleached flour and added a dash of cloves and nutmeg to the dry mix too.

If you like pumpkin muffins, you’re going to ♥ these

Any fav pumpkin recipes (sweet or savory) to share? Please do. IMO, there’s no such thing as too much pumpkin….and it’s so good for us too!

Happy Cooking and Baking! 🙂

Photo courtesy of Flickr

Sweet Potato Lasagna from The Vegetarian Slow Cooker cookbook

As I blogged about recently here, I am getting re-acquainted with cooking with a Slow Cooker and this time, lovin’ it!

As a vegetarian for over 20 years, I was until recently still under the misconception that Slow Cookers were mainly for cooking large slabs of meat, chicken…and not for many kinds of vegetable and vegetarian recipes. How wrong I was!

And how far the slow-cooker has come since my first try at using this wonderful small appliance, many years ago. I was just married (for the first time) ;)and we had received a CrockPot (the first popular brand name of slow-cookers) as a wedding gift. At the time, I was still eating beef, pork, poultry… and sharing life with a husband who insisted on lots of meat and potato suppers!

How times change…and in this case for the better. 🙂

I also recently found out about a wonderful cookbook: The Vegetarian Slow Cooker by Judith Finlayson, which I will be reviewing soon and in detail over at My Real Life Reviews.

Suffice to say for now, this cookbook is a winner and a wonderful way to introduce yourself to slow-cooking or to add to your recipe repertoire if you are already your slow cooker!

I’m sharing one of my fav recipes: Sweet Potato Lasagna from this cookbook on page 2 of this post.

It is simply delicious and so easy to make!

As with most recipes, I did a bit of personal “tweaking”:

-I used 9 oven-ready lasagna noodles instead of the 12 suggested and found it to be just right for the 6 quart slow cooker that I use.

-I added 2 T. instead of 1 T. of the Italian seasoning blend (and that I mixed myself: basil, oregano,thyme and I added a dash of nutmeg too).

– I used grated Asiago cheese not Parmesan as I had some on hand.

**All minor changes and not required. Just my own preferences.

This lasagna is very filling and looks great too, it’s so colorful. Would make a wonderful Fall dinner choice, with sweet potatoes at their peak right now and so reasonably priced too. Try to buy organic if at all possible, so much tastier I think and better healthwise too. 

I guarantee, you’ll be making this one more than once!

See complete recipe on page 2. Enjoy. 🙂

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Carrots: Can’t Get Enough of Them!

I’m just crazy about carrots!

Love them, all ways: Raw, cooked, in soups, salads, wraps,cakes, muffins…

The recipe I’m including with this post is for a soup that I make at least once a week from my cookbook: Cream of Carrot Soup (see complete recipe second page). Especially good when garden carrots are available. Extra yummy!

And check out the: World Carrot Museum, what a hoot!

Enjoy and happy cooking! 🙂

Carrot photo (wow love it too!) courtesy of: Flickr

PS: My apologies for the wonky text size changes in this post…WP, acting up a bit it seems. I did try to fix it!

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