Vegetable Tarte Tatin

 Jenny made this tarte for New Year's dinner 2022/2023.  The caramel was challenging but she persevered and the dish was worth the effort.  Any root vegetables will work.  Jenny made it with parsnips, beets, carrots and onions.

2 potatoes, peeled and cut into 1/2 inch rounds

2 medium sweet potatoes, peeled and cut into 1/2 inch rounds

2 medium parsnips, peeled and cut into 1/2 inch rounds

1 small onion,  cut into 1/2 inch rounds

4 cloves garlic, halved

3 tbsp. EVOO

salt and pepper

3/4 cup sugar

1 tbsp. white wine vinegar

1 tbsp. small fresh sage leaves

1 tbsp. fresh oregano leaves

6 oz. grated mozzarella, grated (about 1 cup)

1 8.5 oz sheet frozen puff pastry, thawed

Preheat oven to 400 degrees.  Toss vegetables, garlic, olive oil, 1 tsp. salt, 1/4 tsp. pepper in a bowl.  Spread in a single layer on a baking sheet,  bake until tender, about 45 minutes. Let cool slightly.

Meanwhile make the caramel.  Mix 2 tbsp. water and the sugar in a skillet and bring to a boil over medium heat.  Cook, swirling the pan, until amber, about 7 minutes.  Remove from heat, and stir in the vinegar and 1/4 tsp. each of salt and pepper.  Pour the caramel into a 9 by 13 inch glass baking dish and spread with a rubber spatula.  Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel.  Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9 by 13 inch rectangle.  Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary.  Bake 20 minutes, then reduce the oven temperature to 350 degrees and continue baking until the dough is cooked through, 15 to 20 more minutes.

Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board.  Replace any vegetables that stick to the dish, if necessary.

Makes a perfect side dish for a prime rib dinner.

Oma's Meat and Cabbage Rolls

Autumn calls for cabbage rolls and there is no cabbage roll

 so satisfying as Oma's.  A recipe worthy passing on to future generations.

This recipe can be easily made gluten-free. 

 The only substitution necessary is making sure to use 

GF tomato soup.

Enjoy!

Filling

1 lb. hamburger
1/3 cup uncooked rice
1 egg (well beaten)
salt and pepper

Season the meat, add egg and mix in rice.

Sauce

2 to 3 tbsp. butter
1 onion (sliced thin)
1 can tomato soup
juice 1 lemon
1 tsp. sugar
1 tsp. parsley minced
1/2 cup chopped celery
salt and pepper

Melt butter, add onion and cook for several minutes.  Combine tomato soup and equal amount of water.  Add to onion, add parsley and celery, lemon juice, sugar, salt and pepper.  Cook 10 minutes.

Cabbage

Wash cabbage leaves and boil until tender.  I found a super huge cabbage and it was just big enough for 3 times the recipe (i.e. 3 lbs hamburger)




Assemble
Put 2 tbsp. meat mixture in each leaf and tightly secure each roll with a toothpick.  Place in sauce pan and pour sauce over rolls.  Cover pan and cook slowly 3 hours.  Serve very hot.

Veggie Chili

This recipe I got from one of my mommy friends Liz.  It is a super delicious, meat-free chili that was a hit with my crew.  It has a slightly spicy taste but it is also quite sweet because of the sweet potatoes and corn- perfect for the all the family's taste buds.  I've adapted the recipe slightly from Liz's original version, but only slightly.  Hope you like this meat-less chili option!

Liz's Veggie Chili (adapted from the above cookbook)


1 Tbsp canola oil
2 Tbsp garlic, minced
1 onion, chopped
1 cup mushrooms, sliced
2 stalks of celery, chopped
2 carrots, chopped
1 green pepper, chopped
2 large sweet potatoes, diced
1 28 oz can of diced tomatoes
1 5 oz can of tomato paste
1 can of black beans
1 can of red kidney beans
1 cup frozen corn
1 Tbsp vinegar
1/4 cup of chili powder (or to taste)
1 sprinkle of cumin, oregano and cayenne (or to taste)
Salt + Pepper


Heat oil in a large saucepan and sauté onions until slightly browned.  Add garlic and mushrooms and cook until mushrooms are nicely browned.  Add celery, carrots, green pepper and sweet potatoes and sauté for 5 minutes.


Meanwhile, drain and rinse beans well.  Add beans, diced tomatoes, tomato paste, corn, vinegar and spices to the saucepan.  Simmer for 30 minutes, stirring occasionally to prevent burning the bottom.  Add salt and pepper to your preference.  Enjoy!

This veggie chili would be the perfect meal after an Autumn Day Hike in the mountains.  I've attached some pictures of the boys, the daddy and the two grandpas who went on a Fall Hike in September 2010. Good fun was had by all and they came back with many great adventures to retell.

We're ready, which mountain are we climbing today?

The boys and Grandpa VV, checking out the view.

Dad and his boys.

Look, a bench!  T-man thinks it's the best.

Grandpa VV, hiking the rocky terrain.

Add caption

Yup, our adventures are epic.

E-man and Grandpa V

The boys and Grandpa VV

Add caption

Grandpa V says, "Look at the view!"

Love,

Twin B

xoxoxoxoxoxo

Slow Cooker Autumn Sweet Potatoes + Muffins

The following two recipes are super easy, delicious, and I love using the leftovers the next day because the result doesn't seem like leftovers.  The sweet potatoes go really nicely with roast turkey, chicken or pork.  Even if people say they don't usually like sweet potatoes, they will like these ones.  Also, because you use the slow cooker, you can get them ready early, so you don't have as much to do at dinner crunch time!  Believe me, the muffin recipe is WORTH IT!  The kiddos always gobble them up!

Little Miss Reegs on the run.  I can't seem to get a good picture of her lately.  She's either on the move, or she wants to 'SEE' the picture on the camera before I've even taken it.  Notice the barrette on the floor behind her?  She is really into "redoing" her hair.  In this picture, she's only got one of her pigtails in.

Can you stand still so Mommy can get a picture?  No?  Okay, I'll take what I can get!

Cooker Autumn Sweet Potatoes


Cooking Spray
4 pounds sweet potatoes, peeled and cut into 2 inch chunks
1 20-once can apple pie filling
2/3 cup raisins
3 Tbs butter, cut up

1 tsp cinnamon
½  tsp nutmeg
1 cup chopped pecans
1/3 cup sugar
2 Tbs butter

Before Cooking

1.  Spray slow cooker with cooking spray.  Add sweet potatoes, apple pie filling, raisins, 3 Tbs butter, cinnamon and nutmeg into slow cooker.  Cover; cook on low-heat for 6 hours or on high-heat for 3 hours.

After Cooking

2.  In a heavy skillet, combine pecans, sugar and 2 Tbs butter.  Cook and stir over medium heat for 10 minutes or until sugar mixture clinging to nuts turns golden and starts to melt.  Pour nut moisture onto a piece of foil; cool completely.  When nut mixture is cool, coarsely crush.  To serve, top potatoes with candied pecans.  Make ahead:  Prepare candied pecans as directed.  Cover; store at room temperature for up to 2 days.

Sweet Potato Muffins

2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
1 c. mashed sweet potato (or leftover Autumn Slow Cooker Sweet Potatoes)
1/2 c. sugar
1 c. milk
1/3 c. canola oil
1 Tbsp. cinnamon
1 Tbsp. nutmeg
2 Tbsps oatmeal
2 Tbsp. molasses
1/2 c. raisins

Preheat oven to 350F.
Sift flour, baking powder, and salt into a large bowl.
In a separate bowl, beat eggs with sweet potatoes. Add milk, sugar, oil, oatmeal, molasses, and spices; process or beat until smooth.
Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.
Divide the batter between muffin cups.  Bake for 25 minutes or until they are lightly browned on top and a toothpick inserted comes out clean.

Love Twin B
xoxoxoxox

It's a Soup & Biscuits Day

After a few days camped out in the house, no real reason, I guess just lack of motivation, we headed out to our town's Science Museum this morning.  The big little ran off some much needed energy and this Mommy needed to clear her head.  We had a great morning, splashing with the ducks, vacuming up the pieces, lots and lots of ball action, button pushing and overall craziness.  The big little loved the turtles, fish and the snakes during this visit, naming each one and making sure EVERYBODY in the room knew what color they were and it's "number".  He always has to "wake-up" the nigh-nigh "sleeping" taranchula (it is covered, you get to pull back the drape and push a button to illuminate his habitat).  Poor bug (they ARE bugs right?).  I'm not even entirely sure it is a taranchula, I never get close enough to verify!
Headed home crossing our fingers for a nap, but a no-go once again.  I cut up the veggies for the soup and pre-roasted them for dinner tonight.  We are running out to do some Halloween errands, then we will return home to finish off this dinner.  Very windy out today, so this soup should help get our bellies toasty and warm for the night.
These recipes are both from the Canadian Living magazine that we get sent to us from our dear Pop.  Kinda a girls family tradition to receive this magazine.  So nice to have a Canadian reminder in my mailbox every month.  I know Twin B made the soup earlier in the week, we didn't discuss it.  It's just that weird twin thing when we both see a recipe and think it might be good to try.  She didn't get it posted though, so here it is!
Sending Love,
Twin A

Roasted Red Pepper & Sweet Potato Soup

3 sweet red peppers, chopped
2 sweet potatoes, peeled & cubed
1 onion, chopped
3 cloves garlic
3 tbsp olive oil
1 tsp dried Italian herb seasoning or dried basil
1/4 tsp each S & P

4 cups vegetable broth (I used chicken broth, because I couldn't reach the veggie stock at the grocery store, how embarassing!  I can't reach the top shelf!)

1/2 cup plain yogurt (greek is good!)
2 tbsp chopped fresh parsley

In roasting pan, toss together peppers, potatoes, onion, garlic, oil, & seasonings.  Roast in 425 degree oven, stirring once, until tender, about 1 hour.
In food processor (blender or hand-held), in batches, puree vegetables with broth, strain into saucepan (I didn't bother straining).  Whisk in 1 cup water.  Bring soup to boil, reduce heat and simmer for 5 min.
Stir yogurt (or sour cream) with parsley.  Dollop on bowls of soup.

Three-Seed Biscuits

1 1/4 cup flour
1 cup whole wheat flour
1/4 cup sunflower seeds (I didn't have any, used sliced almonds instead!)
1/4 cup flaxseeds
1/4 cup wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1/2 cup cold butter, cubed
1 cup milk

1 egg, lightly beaten
2 tbsp sesame seeds

Whisk together first 8 ingredients.  Using pastry blender or 2 knives, cut in butter until coarse crumbs.  Stir in milk to form soft slightly sticky dough.
With floured hands, turn out onto lightly floured surface. knead gently 10 times.  Pat out to approx. 7 inch square.  Cut into quarters, cut each quarter into 3 strips.  Place about 1 inch apart on un-greased baking sheet.  Brush tops with egg and sprinkle with sesame seeds.
Bake at 425 degree oven until golden, about 12 min.  Let cool.

Watching "TOY Story" together, so sweet, while I whip up the soup.

Excuse the crazy mess!

Chicken & Sweet Potato Pie

We went on a fall walk down the South Hill Rec Trail here in Ithaca on Sunday morning.  We loaded up the kids and Daddy joined us on our usual walk.  Very beautiful with the arching trees overhead and the golden and glow-y leaves all around.  We walked and walked until we got to the playground, played a bit with the chipmunks, shared a swing and headed on home.  All that fresh air equals three hour afternoon naps, so we had a lazy Sunday afternoon.  The best kind.  We topped it off with a Chicken & Sweet Potato Pie that I had been wanting to try.  This recipe is adapted from one from Rachael Ray.  It is definitively something I would make again, perhaps not my favorite "take" on chicken pot pie, but a fun one because of the sweet potatoes, the "citrus-y" gravy and the crusty cornbread top.  I chose this thinking that my big little "might" try it since he is in love with cornbread.  I got a big "nope", at least he sat in front of it for a while.  Sigh.

Off we go!  We start at the S_T_O_P sign.  The big guy loves to spell.

"Canada leaf"

Haha!

Where are you birds?

The Sibs share a ride.

Giggles.

This is pretty fun!

6 sweet potatoes, 1 inch cubes (you could probably do 4, it was HUGE!)
1 tbsp extra virgin olive oil
2 pounds of boneless, skinless chicken thighs, cut into fork-sized pieces
salt and pepper to taste
2 tbsp butter
2 tbsp flour
1 cup chicken stock
1/4 cup pineapple or OJ
1/2 cup BBQ sauce
4 green onions, sliced
1 cup peas
2 boxes cornbread mix
2 eggs
2/3 cup milk

Preheat oven to 400 degrees.  Boil sweet potatoes.  Add olive oil to pan, cook chicken.  Remove chicken from pan and in same pan, melt butter.  Sprinkle in flour and cook for about 1 min.  Add chicken stock and juice.  Stir and bring to light bubble to thicken.  Add BBQ sauce, scallions, peas, chicken, potatoes and stir gently.  Transfer to a casserole dish.  Prepare cornbread batter and pour over chicken.  Bake about 15 min or until cornbread is puffed and fully cooked.