Jamaican Yam for Two

Jamaican yam with it's red skin and pale yellow flesh is kind of a cross between a starchy white potato and a sweet potato. If you're cooking for someone who doesn't like sweet potatoes, you might give these a try.

Ingredients:

1 medium Jamaican yam

olive oil

garlic powder

oregano

black pepper

Brush the yam clean then cut in half lengthwise. Score the flesh at 1/2" intervals making a crisscross pattern. Brush with olive oil gently opening the cuts to let some oil seep inside. Sprinkle with seasonings then place cut side down on a parchment lined baking sheet. Brush the skin with oil and add more seasoning. Roast at 400°F for 35 minutes flipping halfway through the cooking time. It should be fork-tender when cooked.

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Maple Sweetened Beets

These beets do not have a maple taste, but just lightly sweetened to enhance the natural earthiness of the beets.

Ingredients:

4 medium beets

1 tbsp olive oil

1 tbsp butter

2 tbsps maple syrup

salt and pepper to taste

Start with roasting the beets. Brush them clean then place in a baking pan and cover with foil. Alternatively you could wrap each beet in foil like a baked potato. Roast in a 400°F oven for 1 - 1 1/2 hours until they are easily pierced with a fork. Let cool enough to peel, the peels should pretty much slip right off, then dice them. I made a whole pan of roasted beets but will use just 4 in this recipe.

Once your beets are diced toss them with olive oil, maple syrup, salt and pepper. Place them in a baking pan and dab with butter. Bake at 425°F for 15-30 minutes. Goes well with most any meat.

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Citrus Brined Chicken

Brining does not make your chicken salty, it simply makes it more tender and seasoned right down to the bone! 

Ingredients:

1 tbsp salt for every cup of water added to cover chicken

10 whole cloves

2 bay leaves

1 orange, quartered

1 lemon, quartered

4 chicken legs

1 onion, sliced

a bunch of fresh flat leaf parsley

dabs of butter

sage, rosemary, thyme and black pepper

Place the chicken legs in a baking dish (or resealable bag) and add the orange and lemon pieces, giving them a little squeeze as you add them. Boil 2 cups of water and add the salt, cloves and bay leaves. Stir to dissolve the salt then place in the fridge to cool. Once completely cooled pour over the chicken. If you need more water dissolve salt in hot water then cool completely before adding it. Once the chicken is covered (or mostly covered) by the brine, refrigerate it for a minimum of 4 hours or up to 24 hours.

When ready to cook rinse the chicken well in cold water then pat dry with paper towels. Refrigerate 30 minutes. Discard the brine water.

Lay onion slices and parsley on the bottom of a 13 X 9" baking pan and place the chicken legs on top. Add the orange, lemon, cloves and bay leaves to the pan. Add dabs of butter on the legs then sprinkle sage, rosemary, thyme and black pepper to taste.

Roast at 425°F for 45-60 minutes or until internal temperature reads 165°F. Spoon juices over a couple of times during cooking.

Let rest 5 minutes before serving. (I cheated and used a store-bought gravy here!) The chicken was even better the second day!

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Parsley and Walnut Pesto

Parsley is still growing strong in the garden. So here's a quick and easy recipe that can add a burst of flavour to pasta, fish or chicken. 

Ingredients:

3 cups loosely packed flat leaf parsley

3 heaping tbsps chopped walnuts

2 tsps lemon juice

2 tsps chopped garlic

3 tbsps parmesan cheese

1/2 cup olive oil

salt and pepper to taste

Pull the parsley leaves off the main stalks, the fine ones can stay. Place them in a food processor along with everything except the olive oil.

Now, while the processor is running, pour the olive oil in a thin stream and blitz until smooth.

Your pesto is now ready to use or freeze for a rainy day!

Makes 1 cup. Freeze in ice cube trays then pop out and toss into a ziplock bag. Each cube is about enough for 1 serving of pasta and will be ok in the freezer for 6 months.

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Pork and Pumpkin Chili

Pumpkin adds a natural sweetness that compliments the different spices and seasonings in this fall favourite. And it gets even better the next day!

Ingredients:

2 tbsps olive oil

1 onion, diced 

6 tsps minced garlic 

1 tsp sugar 

1 tbsp chili powder

1 tbsp cumin

1 tsp cinnamon 

2 tsps oregano 

1 lb ground pork 

3 tbsps tomato paste 

2 bell peppers, diced 

28 oz can diced tomatoes

2 cups beef broth 

19 oz can black beans

2 cups peeled and cubed pumpkin 

Salt and pepper to taste

Heat olive oil on medium high in a Dutch oven. Add the onion and garlic and sauté just until fragrant. Add the sugar, chili powder, cumin, cinnamon and oregano. Then make a space in the center of the pan and add the pork. Brown and break up the meat cooking until no pink remains.

Add the tomato paste, diced tomatoes, bell peppers and broth. I used this can of diced tomatoes in purée but regular diced tomatoes work too. Bring to a boil then reduce heat, cover and simmer 15 minutes.

Add the black beans and pumpkin, salt and pepper. Bring back to a simmer, cover and cook 25 minutes or until pumpkin is tender. Check and adjust seasonings to taste.

Serve it as is or over toasted buns.

Makes 4-6 servings 

Adapted from: chewoutloud.com

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Pumpkin Beef Stew

Dinner for two comfort food with lots of nutrients from pumpkin and carrots to keep your heart healthy.

Ingredients:

1 lb boneless blade beef, whole or cut in chunks

1 tbsp flour

1 tbsp minced garlic

1 tbsp soya sauce

1 1/2 tsps brown sugar

1 tsp minced ginger

1 1/2 tbsps olive oil

1 onion diced

1 pinch red pepper flakes

2 bay leaves

14 oz can diced tomatoes

1 tbsp tomato paste

2 cups peeled and cubed pumpkin

2 or 3 carrots, cut in rounds

2 cups beef broth

2 tbsps olive oil

fresh parsley

salt and pepper to taste

1 tbsp flour

Mix the flour, minced garlic, soya sauce, brown sugar and minced ginger together to make a paste. Slather all over the beef and marinate 30 minutes.

In a large skillet on high heat add the olive oil and sear the beef on all sides. Remove to a plate. Add a little more evoo and sauté the onion and red pepper flakes for 1 minute. Add the tomatoes and tomato  paste along with the bay leaves and broth. Return the beef to the pan and bring to a boil. Then reduce the heat, cover and simmer 1 1/2 hours. When half the time has past (so after about 45 minutes) add the carrots and pumpkin. You may want to add a little more broth just to cover the veggies. Cover the skillet and simmer another 45 minutes. Add salt and pepper to taste.

Remove the bay leaves, whisk in 1 tablespoon of flour and heat on high uncovered for about 10 minutes to slightly thicken the sauce.

Add fresh chopped parsley to serve.

Makes 2-3 servings

Adapted from: adorefoods.com

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Pumpkin Gingerbread Loaf

This week will be all about pumpkin! First up... pumpkin gingerbread loaf with a hint of orange. This one was made with homemade pumpkin purée but you can also used canned.

Ingredients:

1 cup brown sugar

1 cup white sugar

1 cup vegetable oil

4 eggs

2/3 cup orange juice or water

1 1/2 cups pumpkin purée (canned or homemade)

1 1/2 tsps ginger

2 tsps cinnamon

1/4 tsp allspice

3 1/2 cups flour

2 tsps baking soda

1 tsp salt

1/2 tsp baking powder

2 tsps vanilla

1 tsp maple extract

zest of 1 large orange

mixed seeds (optional)

Preheat the oven to 350°F. Oil and flour 2 - 9 X 5" loaf pans.

In a large mixer bowl mix the brown sugar, white sugar, vegetable oil and eggs together. Then add the orange juice, pumpkin purée, ginger, cinnamon and allspice. 

NOTE: If you want to use homemade purée simply wash your pumpkin, pierce it with a skewer a few times, place on a baking sheet and bake at 350°F for 45-60 minutes. You'll know it's done when you can pierce it easily with a fork. Cool, scoop out seeds then scoop out pulp and blend in a food processor. Or used canned. Add the extracts and orange zest.

In a medium bowl combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet in three additions and mix just until combined. Pour into prepared pans and if you like sprinkle with seeds. I did one with and one without.

Bake at 350°F for 1 hour. Check with a cake tester. It should come out clean except for a couple of crumbs. 

Cool 15 minutes on a rack before turning out to cool completely. Then slice and enjoy!

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