Some people would call this mashed yams or mashed sweet potatoes. Not our Sweet Pea. She named it “Yummy Yammy” which I think is about the best name I’ve ever heard for this dish!
Short and sweet, this is a recipe that doesn’t take long at all, and kids love it! It’s a great side item with chicken or turkey, and is perfect for this cool fall weather.
- 3-4 organic yams
- 3-4 teaspoons organic coconut oil
- organic cinnamon, to taste
- salt to taste
- Wash and scrub yams.
- Once they are dry, place them on a baking sheet (on parchment paper) and bake at 350F until they are soft (30-60min).
- Once they are cool enough to handle, cut them open and peel off skin. It should come off really easily.
- Place in a bowl with 1 teaspoon of coconut oil per yam (or as much as you want) and add cinnamon and salt. Mash together.
Roasted potatoes and root vegetables is a favorite around here. Of course there is the usual love of the “red condiment” that accompanies these savory treats, but the ease of making it is why it’s one of my favorite recipes. And it tastes really good.
I also learned some great news! Potatoes, it turns out, are not GMO crops at the present moment. They were back in 1996, but were rejected by consumers, and are now no longer in production.
So rejecting GMOs and buying organic REALLY makes a difference. If we vote with our dollars for organic, then the GMO products will have no demand, and therefore will be shut down.
I mean, do you really want your food to come from a corporation?
I would prefer all my food to come from a local farmer who has invested in organic and is working with nature. I would rather share my money with them, and invest in their dreams of a healthy earth.
Plus, it tastes better anyway.
You can really add whatever veggies that can handle baking that you have on hand into this recipe: potatoes, carrots, parsnips, fennel, sunchokes (jerusalem artichokes), turnips, rutabaga, bell peppers, plum tomatoes and zucchini are some of our favorites. And if you aren’t avoiding garlic, toss some in!
Roasted Root Vegetables
- 2 organic potatoes
- 1/4 organic onion
- 1 organic carrot
- 1/4 bulb organic fennel (or 2 stalks)
- 1 organic parsnip
- 1/8 cup organic high-heat oil
- 1 teaspoon organic paprika
- salt and pepper to taste
- Knife and cutting board
- Bakeware dish
- Lightly oil glass bakeware dish and preheat oven to 375F.
- Chop all veggies into bite-sized pieces and place in dish.
- Cover with remaining oil and spices and combine well.
- Bake for 25-30 min stirring once, or until veggies are a beautiful golden brown and easy to cut with a fork.
“Mommy, can we please have latkes today?”
This is a sentence I hear often. She even tells me, “Mommy, latkes are my favorite food. Except milk.” Ha ha!
So latkes are a staple around here. I used to call them potato pancakes, but I have been educated that they are, in fact, latkes.
My main reservation with making these delicious and quickly disappearing potatoes is that they always seem to require a certain red condiment that contains ingredients I’m not fond of, like sugar. My husband and I call it the “red condiment” because if we say “ketchup” our daughter seems to urgently and immediately require some. Of course, now she is catching on to our cryptic phrase, so it won’t be long until it is unusable!
Well, if there is one processed food that brings her that much joy, she can have a little. A tiny little bit.
The way to get around it is to negotiate with apple sauce. The homemade kind, like I describe here. She can have all the applesauce she wants with her latkes and I won’t fuss. This is a great negotiation and is usually taken well, especially if we don’t even talk about that certain red condiment sitting in the refrigerator.
When I first made these, it took me a couple of hours. HOURS. Well, I can’t maintain that, so I’ve figured out a way to make them that is super easy and pretty quick, and doesn’t require a ton of work, it just requires a Cuisinart.
- 4-5 medium potatoes
(I use a mix of red potatoes and yukon gold)
- 1/4 onion
- 3 eggs
- 3 Tablespoons gluten-free flour
- 1 1/2 teaspoons salt
- Sunflower oil for frying
- Knife and cutting board
- Mixing bowl and spoon
- Frying pan and spatula
- Chop potatoes and onions, place them in a Cuisinart and run them with the grater attachment.
- Now drain the potatoes and onions either by using a cheese cloth to wring out the excess liquid, or pour it into a strainer and gently press out the excess liquid.
- In a mixing bowl mix combine the eggs, salt and flour. Then add the potatoes and onions and mix well.
- Heat up a frying pan on medium heat and add in enough high-heat oil to cover the bottom.
- Once the pan is hot, spoon out the mixture and make pancakes, spreading the mixture out using the back of the spoon. I generally make them about 5 inches across, so three at a time in a good sized pan.
- Once the bottom is cooked (can take anywhere from 2-5 minutes depending on how hot the pan is) flip them over and cook the other side until it is nice and golden brown.
- Place cooked latkes on a warm plate until all of the mixture is used.
We served the latkes today with a spinach and tomato stir fry and fresh sugar snap peas. And of course a side of ketchup since she ate her spinach.
What a wonderful way to enjoy a dinner. But with a two-year-old? Yes, this squash did it; she was silent for the majority of the meal.
I tried these out on a whim because I thought sweet dumpling squash sounded like fun when I saw them at PCC this weekend. I had no idea how to cook them, I just knew I wanted them stuffed with something delicious.
I looked in the fridge as the dumplings were cooking and found some leftover quinoa, then I added currants because my daughter loves them so much. There was some onion I’d already chopped earlier today that I wanted to use up, and I thought some celery would add a nice crunch. Mixed it all together and the effect I got was:
A silent dinner.
The kind of silence when there is the occasional sound of a fork on a plate, and the food is disappearing quickly and happily. I was totally surprised!
My mom used to tell me “Silence is golden” which I never really understood until I had a baby and there wasn’t much silence anymore, ha ha! I love the talking, the running commentary, the endless questions and stunningly wise statements that come from my Sweet Pea, but when the silence does come, it is, in fact, golden.
Stuffed Sweet Dumpling Squash
- 3 organic sweet dumpling squash
- 1 cup cooked organic quinoa (you could substitute rice, amaranth or another grain here)
- 1/2 cup chopped organic onion
- 1/4 cup organic currants
- 1 stalk organic celery
- 1/2 teaspoon organic cinnamon
- 1/4 teaspoon organic ginger powder
- a dash of basil
- salt and pepper to taste
- baking dish
- knife and cutting board
- pan and spatula
- Preheat oven to 375F. While the oven is preheating, soak the currants in a little water.
- Cut off the top of the squash, then carve out the middle. You can either save the seeds and roast them like pumpkin seeds (I’ve heard they are good, but have not tried it myself) or you can compost them.
- Place the squash cut side down in a lightly oiled baking dish and place into the 375F oven for 30 min.
- While the squash is cooking, heat up some oil in a pan and add in the chopped onion. Cook for about 2 minutes, then add the spices, currants (drain them first!) and the celery.
- Cook for another 5 min or so, then add in the quinoa and cook for another 3-4 minutes. Set aside. Now, go and play b/c you have awhile until the squash is ready!
- Once the squash has cooked for 30 min, take it out, flip it over and spoon in the quinoa filling. Then put it back in the oven for an additional 20 min.
- Remove from the oven and let it cool for a few minutes before serving.
We had our squash with a simple salad of baby spinach, fresh sugar snap peas from our garden and a little oil, salt and balsamic vinegar on top!
….And yes, Mormor, the silence was golden
Mmmm, homemade applesauce…
I grew up on commercial applesauce. I had no idea what true applesauce really tasted like until a few years ago. I remember I could get the plain or cinnamon varieties, but they really don’t taste much like real, pure, homemade applesauce, still warm from the pot.
And it is one of the easiest things to make, ever.
Aurelia loves this applesauce and will eat it with just about everything. She’ll eat the whole batch herself if I let her! Today I gave her a bowlful, and she put so much of it into her mouth that she had to hold her mouth closed with her fingers in order to chew without spilling.
I think she likes it. Now, time to work on manners….
We’ve found it’s great a side dish for breakfast, topping for crepes or pancakes, it goes well with latkes, and so many other things. It’s wonderful too because it feels so nourishing and comforting. We like it chunky, but you can also puree it so it is more traditional applesauce, and it is great to feed to babies who are starting on solids.
- 3 organic apples
- 1 teaspoon organic cinnamon
- 2-3 Tablespoons water
- Cutting board
- Peel, core and chop apples into bite sized pieces. (You can use the peels in a smoothie)
- Place the pieces into a small pot and heat on medium heat.
- Sprinkle cinnamon on top (feel free to add more than listed above!) and mix well.
- Pour the water overtop and let come to a boil.
- Once it’s boiling, stir frequently for about 15-20 min or until apple pieces are soft.
- Serve and enjoy!