Inspired by Kelly's last post....

This past Thanksgiving I learned that after all these years of avoiding the sweet potatoes, I actually like them a lot. This recipe was inspired by those delish potatoes (thanks mom) and Kelly's last post (LOVE curry).

Coconut Curry with Yams and Chickpeas

olive oil
couple cloves of garlic
about 1/2 inch piece of peeled and grated ginger
half an onion
1 yam or sweet potato, peeled and diced
1 red pepper, diced
1 cup chickpeas
1/2-1 tsp of the following:
cumin
coriander
turmeric
paprika
cayenne
curry powder
about half a can of light coconut milk


Heat oil, saute garlic and ginger for minute or two. Add onion and yams and saute for about 5 minutes. Add pepper and saute a couple minutes more. Add spices and stir 2 more minutes until well mixed. Add chickpeas and a little bit of water, turn heat to medium, cover and cook for 5 minutes or until yams are soft enough for your liking. Add coconut milk and simmer another 5 minutes. Deeelicious over qunioa.

For those who stock curry powder in 1 lb. bags...

In the fall, I eat a lot of easy meals of roasted root veggies and winter crops. If you've never tried it, I recommend a generous sprinkling of curry powder, salt, and pepper.

This one, made this afternoon, is a mixture of acorn squash, sweet potatoes and yams, cabbage, carrot, garlic cloves, onion and apple, with a sprinkling of pumpkin seeds and dried cherries. So good, so easy. Happy fall, Haacks!

Sorry it has been awhile since I have visited this site! Here is a great brie appy:

Place brie, topped with banana slices (thin) and slivered almonds on top, in oven and heat at 300 degrees for about 15-20 minutes, until brie is starting to ooze out the side. Serve with your favorite crackers or a homemade crustini (old baguette pieces drizzled with olive oil, placed in oven until crisp). Great with a refreshing glass of wine!

Pumpkin Muffins

A new favorite. Not as sweet as your typical pumpkin muffins--but oh so delicious!

-2 cups all-purpose flour

-3 tsp baking powder

-3/4 tsp cinnamon

-1/2 tsp ground ginger

-1/4 tsp salt

-1 stick unsalted butter, softened

-1/2 cup brown sugar

-2 large eggs

-3/4 cup pumpkin puree

-1/4 cup almond milk (or milk)

-Sunflower seeds, optional

1. Whisk the flour, baking powder, spices, and salt. Set aside. Fit a regular muffin pan with liners. Preheat oven to 400 degrees F.

2. Beat the butter until creamy, then beat in the sugar. Add the eggs one at a time, beating well after each. Gently fold in the pumpkin puree and the milk. Add the flour mixture and blend into batter.

3. Divide the batter among 12 muffin cups and sprinkle with sunflower seeds. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.

Simon & Garfunkel soup

No joke, this soup was the product of some afterwork vegetable roasting and a well-timed playing of "Scarborough Fair" on my radio. I had planned to put the extra pumpkin, cauliflower and cabbage back in the fridge, but decided I'd make a soup instead. Parsley, sage, rosemary and thyme...

Ingredients:
I didn't measure anything, but
-about 1/3 head of cabbage
-about 1/2 head of cauliflower
-half of a small pie pumpkin
-a few sprigs broccoli
-a carrot for good measure
-generous sprinklings of parsley, sage, rosemary and thyme
-pepper for oomph
-little lemon juice
-salt to your own tastes. Or use vegetable broth


Boil all ingredients until they're soft. Let them cool a bit, then throw them in the blender until smooth. Add 2/3 cup milk, return to pot, re-boil for a couple of minutes, then enjoy. I like mine with a dollop of yogurt, sprinkling of fresh parmesan, and some crusty bread.