This parsnip and sweet potato dish is completely fall and is an excellent Thanksgiving side dish. The local honey is such a nice compliment to the carmelized shallots and crisp parsnips. Now that I’m back from Bermuda, I’m in a Thanksgiving kind of mood. We are going to the in-laws this year so I won’t be planning the menu or really cooking much for the actual day of. I’m itching to make some deliciously fall Thanksgiving fare. So you’ll have to forgive me as I inundate you with recipes over the next week or so! I’m starting with this sweet potato and parsnip dish.
Happy Halloween!!! Here at My Clean Kitchen we are brimming with Halloween spirit. We carved pumpkins, decorated the windows with witches. hung spiderwebs, and even …don’t judge us too much…bought costumes for the pups!
So..if you saw Sunday’s post about our little fall outing you will understand why today we are making chocolate dipped apples. In hindsight….we may have gone a little overboard on the apple picking. But who wouldn’t…picking apples is soo much fun, it’s easy to forget that you actually are going to need to figure out something to do with them after! So I apologize in advance if we post a few apple recipes this week. But we have to do something with them I guess! Luckily we all like apples, a lot.
Hey, it’s Jessica again. I am still in Georgia this week visiting family. And there is one thing I have to say…it is definitely fall. Like actual fall…which is unusual this time of year in GA. The weather said it was going to get in the 20s this weekend…I mean what is that…it’s the south…that kind of stuff is not supposed to happen in Georgia. Anyway, I digress.
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Clove
1/2 teaspoon Ground Nutmeg
1/8 teaspoon Ground Allspice
1/2 teaspoon Ground Ginger
Is it just me or is Cauliflower one of the most versatile vegetable our there? You can make it into rice, pasta sauce, pizza crust, popcorn, and tortillas. You can roast it, boil it, and steam it. Even better…you can use it to make a healthy version of mashed potatoes! This whipped cauliflower recipe is so creamy and light that your family won’t know they aren’t eating the real thing. Shh don’t tell my 4 year old!
I was SO craving something warm and cozy today since its 50 degrees and rainy outside. So I popped a pumpkin in the oven to roast to make some pumpkin puree early this morning.
First, I washed the pumpkin really well. I love my potato brush for stuff like this. Then, I quartered the medium sized pumpkin and scraped the seeds and stringy stuff away. You can cut the stem off first if you want, but I didn’t. I put the seeds in a bowl to save for later. Then I put the pumpkin in the oven at 350 degrees F and roasted for about 45 minutes. They weren’t quite as fork tender as I wanted so I put them in for another 10-15 minutes. Then I scraped the meat out and into my food processor bowl. I just got a composter so I’m excited to be able put my scraps in there – in went the pumpkin skins.