Root Vegetable & Quinoa Rosti

 

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This is a really tasty recipe for this time of year, utilizing root vegetables.  It’s quite comforting with middle-eastern spices and works with your healthy diet plans. Feel free to  use what root veggies you have on hand – just be careful of your heat when cooking – the natural sugars can burn – so medium to medium-low heat and a sharp eye and nose is needed.

Root Vegetable & Quinoa Rosti

adapted from I Quit Sugar

Serves 4

Ingredients:

1 small onion, chopped finely

1 large clove of garlic, minced

2 medium carrots, peeled and grated

1 small sweet potato (or 1/2 large), peeled and grated

1 medium parsnip, peeled and grated

1/2 cup ground almonds or almond meal (sub in 1/2 cup more cooked quinoa if you don’t have any)

1 cup cooked quinoa

1/2 cup  gluten-free all-purpose flour (I’m using PC)

3/4 tsp salt

1/2 tsp ground pepper

1 tsp cinnamon

1/2 tsp ground cumin

2 tbsp tahini

1 tbsp curry paste (I used Patak’s mild yellow curry paste)

2 eggs

cooking oil of our choice (I use ghee)

Directions:

In a small frying pan, with a bit of cooking oil or ghee, saute onion on medium heat until somewhat browned, about 5-7 mins. Add garlic and stir around for one minute. Remove from heat.

Combine all the ingredients, including the onion/garlic mixture, and mix well, until all the flavours are well incorporated.

You can make them into large burger shapes, or like a rosti, as I’ve done here.

In a 10 inch cast iron or non-stick skillet, melt one tablespoon of ghee or cooking oil of your choice over medium heat. Tip mixture into pan and using a spatula, press down and go around edge and tuck it in and press it down and make it tidy.

Cook slowly – being careful of your heat, remember not to let it get too hot  – these veggies have lots of natural sugars and will burn. After about 10 minutes, place a plate over the rosti. Flip the pan over, and the rosti should now be on the plate. Place pan back on heat and put another tablespoon of cooking oil or ghee in your pan. Once melted, slide the rosti back into the pan so the other side can cook.  Cook for an additional 6-8 mins, being careful of your heat. Slide out onto plate.

Cut into wedges and serve with a chunky raita.  Here’s how I make mine:

Raita:

1 cup plain yogurt, 1/2 cup diced cucumber, 1/2 tsp salt, 1/2 tsp ground cumin, 1/4 cup chopped fresh cilantro.

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Turkey Apple Meatloaf

turkey apple meatloaf

I love turkey burgers…so thought I’d try this recipe when I saw it in the Kingston-Whig Standard while I was waiting for my oil change.   Give this a try, it’s easy and it’s seasonal with finely diced apples in it.  The recipe calls for 2 pounds of ground turkey, so I divided it into two 8 x 4 aluminum loaf pans, instead of one large loaf (but go ahead if that’s the size loaf pan you have on hand)-one for dinner, one for sandwiches the next day. I enjoyed both, but let’s face it, a meatloaf sandwich is special and this one does not disappoint.

Turkey Apple Meatloaf

adapted from Foodland Ontario

1 tbsp vegetable oil

1 medium apple, finely diced

2 cloves garlic, minced

2 small or 1 large firm apple, finely diced

1/4 cup chopped fresh parsley (if you have it, I didn’t use it)

2 lb ground turkey

1 egg yolk

1/2 cup bread crumbs

1 tbsp dijon mustard

2 tsp worcestershire sauce

1.5 tsp salt

1/2 tsp freshly ground pepper

2 tbsp bbq sauce (I used PC Louisiana style mustard based bbq sauce)

Directions

In large skillet, heat oil over medium heat. Add onion, stirring occasionally.

Stir in garlic and apples; cook for about 3 minutes or until apples are tender. Remove from heat. Stir in bread crumbs and parsley, if using.

In large bowl, combine ground turkey, egg, mustard, Worcestershire, salt and pepper; stir in apple mixture until well combined.

Press turkey mixture lightly into two 8 x 4 aluminum loaf pans sprayed with cooking spray.  Spread bbq sauce over top of loaf (loaves).  Bake in 350°F (180°C) oven for about 40 minutes to  1 hour or until digital rapid-read thermometer registers 165°F (74°C).

saute onion, add garlic and apples and continue to cook until tender.

mix turkey with mustard, spices, egg, bread crumbs…

press into pans, top with bbq sauce

yum

Sweet Potato Coconut Milk Soup

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This is my ‘go to’ soup for comfort and flavour. It has the richness of sweet potatoes and coconut milk, savoury flavour of onions and ginger and is brought to life with fresh lime juice. It’s simplicity adds to it’s awesomeness. It can be served as a appetizer for an elegant dinner party or served for lunch with crusty bread and a salad.  Also, whenever my stomach and or digestive system goes crazy, which is often, I make this soup (with homemade chicken stock that I keep in the freezer) and serve it over a little rice. It’s very soothing and yummy.

Sweet Potato Coconut Milk Soup

adapted from Foodtv.ca

serves 6-8

2 Tbsp butter

1 large onion, diced

6 cups diced sweet potato (about 2 large)

2 Tbsp grated ginger

1 can coconut milk (14 oz)

3 – 4 cups chicken broth

2 Tbsp lime juice

salt and pepper

fresh coriander leaves (optional)

Directions:

  1. Melt butter in a large saucepot over medium heat and cook onion 3-4 minutes to soften, but not browned.
  2. Add sweet potato and ginger and cook for 3-4 minutes. Stir in coconut milk and 3 cups of stock. Simmer 25 minutes, until sweet potatoes are tender. Purée until smooth with a hand blender, add remaining stock if soup is too thick. Stir in lime juice. Return to heat and season to taste.
  3. Ladle into bowls and top with coriander leaves and another squeeze of lime juice. Keeps well in the fridge for about 4 days.

saute onion…add sweet potato and ginger

add chicken stock and coconut milk and cook until potatoes are tender.

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