Fall is in the Air

Cooler weather blows in with it the hope of a crisp fall and not just a leap into winter.  Gone from the market porch are the rocking chairs and pea-shellers of the summer.  In their place the finest of fall decorations like straw, pumpkins, gourds, milo and mums.  Also on display is a cornucopia of brightly colored pansies and violas, ornamental cabbage, kale and other colorful plants to brighten up any mundane fall and winter garden or planter.  It truly is a beautiful sight.

I love this time of year!  The past couple of days the windows in Aunt Theresa and Uncle Bubba's house have been wide open.  Even though it's the time when the brilliance of summer greenery begins to die back and life outside progresses towards dormancy; the first hint of the season's change is the springboard on which we jump toward the holiday season.

Every Thanksgiving the Kyzer family gathers at Grandma and Papaw's house for our traditional afternoon feast.  There's ham, and turkey, and duck and dressing...whew... I'm feeling full just thinking about it! The side dishes are provided by "the girls" not just the daughters but the daughter's daughters and daughters-in-law of the daughters, as well. I have to say our family is packed with a passel of good cooks! 

Then there are the desserts... the one most fought over is Grandma's cherry cheesecake.  (I might share that recipe here one day, if I can ever get it right, that is!) Of course, Jeanna, brings several pies from BJs Market Cafe which are quickly gobbled.  I like to get a plate of these tempting confections... to go...before the meal even begins.

Every year I try to bring something new...something not yet tasted by the rest of the family.  This year I am thinking... Butternut Squash! My niece, Dede (You know her from the cafe and as the plant officienado around here.) has a fantastic recipe for butternut squash pie and get this, she makes it in the microwave! It is so sweet and fluffy and rumor has it she made one at the market last Saturday and customers, family and workers alike all got a bit of a taste.  So, I guess pie might be out of the question.

I do have a great recipe for butternut squash soup...but I don't know if our family is a thanksgiving soup eating kind of family... try this and tell me what you think? Should I be brave enough to really bring something new to the table this year?

BUTTERNUT SQUASH SOUP

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bullion
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8oz) pkgs cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bullion, marjoram, black pepper and cayenne pepper. Bring to a boil and cook 20 minutes or until squash is tener.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to pan and heat through... DO NOT BOIL.

If you have a butternut squash recipe you think I need to try post it either here in the comments section or on the discussion tab on our facebook page.  Not a fan on our facebook page? Click the link to the side and become one now!  Thanks, happy cooking and remember....eat fresh... for the health of it!

These Aint Your Grandma's Sweet Potatoes!

I was checking out the October issue of Readers Digest. Wow, I haven't read that in a long time! They have a section called Eater's Digest.

I love this recipe!!!! It is going to Grandma's for Thanksgiving with me in a couple of month! Hope you enjoy as well.

ROASTED SWEET POTATO SALAD WITH CHILI DRESSING

(serves 4)

4 medium sweet potatoes (about 1 1/2 pounds) peeled and cut into large sticks

1 large onion, preferably red - sliced

8 tablespoons olive oil

salt and black pepper

2 teaspoons chili powder, or season to taste ( I sprinkle it liberally till it looks the way I like.)

Juice of two limes

1 cup chopped fresh cilantro

Heat oven to 400 degrees F. Put sweet potatoes and onion on large baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and spread in a single layer. Sprinkle with salt and pepper; roast, turning occasionally, until potatoes are crisp outside and tender inside and onions are soft and brown, about 35 to 45 minutes. Remove from oven, keep on pan until ready to dress.

Meanwhile, whisk together the remaining 6 tablespoons olive oil with chili powder, lime juice and a pinch of salt and pepper.

Toss warm vegetables with dressing and cilantro.  Taste and adjust seasonings if necessary.  Best served warm or at room temperature.  You can cover and refrigerate up to one day.

YUMMY! Thank you Reader's Digest for one of my newest favorites for fall!

THIS IS EVERYBODY'S SWEET POTATO INCLUDING YOUR GRANDMA'S!

 

Sweet Potatoes are actually a member of the morning glory (Convolyulacae) family and not really related to the white potato at all. SWEET! Pardon the pun. Sweet potatoes are tropical tubers that vary in color from yellow to orange to purple on the outside skin, and yellow to pink to orange to red on the inside flesh.

Two basic types of sweet potatoes are available on the market:

•  Moist varieties, which are orange-fleshed and brown- or purple-skinned, are the most common sweet potatoes found.
• Dry varieties, on the other hand, are yellow-fleshed with a dry, mealy texture. Dry sweet potatoes aren’t as sweet as the moist variety, and probably would not substitute well for dessert dishes.
  

Selecting a good sweet potato is much like choosing a regular potato – look for firm tubers with unblemished skin and avoid any potatoes with decay or bruising.  Sweet potatoes should feel heavy for their size with a colorful undertone to the skin.

Store them in a cool, dry, dark place...never be in the refrigerator because they will develop an unpleasant taste and become very hard.  If you plan  on using your sweet potatoes within the week, feel free to store them at room temperature.

Sweet potatoes are best cooked in their skins so it is very important to give them a good scrubbing prior to cooking.  One of my favorite ways is simply place in the microwave five to ten minutes depending on the size, let cook a minute or two, then peel, mash with a fork, and stir in a little butter and salt and pepper. 

Rich in beta-carotene which is converted to vitamin A and the body will only convert as much as it needs. The beta-carotene form of this nutrient protects against toxicity. The sweet potato is also a good source of dietary fiber, as well as a number of other vitamins and minerals, including manganese, potassium vitamin C and more! Best of all  34 mcg folate and 0 fat...well, unless you use butter...like I do!

3/4 cup of sweet potatoes counts as one serving and adds variety to your meals so stop at your local grocery, or farmer's market and eat fresh...for the health of it!