Roasted Carrots, Zucchini, Potatoes. And Prunes

Tags:   Vegan Thanksgiving Breakfast Roasted Carrots Zucchini Potatoes Prunes Ingredients

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Tags:   Buckwheat Bowties Kasha Varneshkes Dish Cooked Rosh Hashanah Varnishkas Noodles Kosher

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שָׁנָה טוֹבָה וּמְתוּקָה Have A Good And Sweet Year

Main Components
Macintosh and other varietal Apples, cored. Other varieties like Gala and Granny Smith stay firmer longer.
Sweet Potato
Acorn Squash
Or Butternut Squash

Stuffing Ingredients:
Apple chopped
Jumbo Raisins - Any raisins are fine...
Honey
Maple Syrup
Brown Sugar
Cinnamon
Allspice
Nutmeg
Whole Cloves (some people prefer ground cloves)
Vanilla Extract

Amounts
Amounts of all ingredients are to your family's taste.

Keep Records
Just keep records as ina Garten does to see what works best for you....
No, this recipe is not Ina's. It is mine. And, I am sure I learned from my Mother and both Grandmas..
Sorry, I left it in the oven too long. The Macintosh apples turned to an extremely delicious apple sauce. I used to make the apples in a separate pan and take them out sooner.

My Menu Plans
I'm beginning to plan my dishes for the holidays. I don't need to test the recipes because I make them for most holidays. However, my memory is slipping, so it probably would be a good idea to do some test baking. I really do need to check baking times.

I first posted this photo in 2011, and I have baked these foods in this oven each year since.

This year I will remember to bake the apples separately, to check them frequently, and to take the remaining ones out when they are done. It's good to bake a bunch of each item in their pan so you can take out one at a time to taste. Also, You can keep the remaining ones in the fridge and reheat as needed. They keep well.

This year I must remember to take note of the best baking times for the apples, the acorn squash, and the yams!!

Asher, at the 5th Street Deli, makes marvelous Moroccan Baked Salmon. I think I will order a platter of that too. It's always delicious!

Note added September 2023:
Sadly, the 5th Street Deli has closed.

100_9114 - Version 4

Tags:   Main Components Macintosh other varietal Apples cored varieties like Gala Granny Smith stay firmer longer Sweet Potato Acorn Squash Or Butternut Squash Stuffing Ingredients Apple chopped Jumbo Raisins Any raisins fine... Honey Maple Syrup Brown Sugar Cinnamon Allspice Nutmeg Whole Cloves (some people prefer ground Vanilla Extract food cooking sweet savory baked yummy yum comfort food How do You Like Them Apples? Recipe Kodak

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This recipe is a spin on a traditional tabbouleh using quinoa instead of bulgur wheat. Quinoa makes this tabbouleh gluten-free, plus you get all the nutritional benefits. A truly standout salad!


INGREDIENTS (serves 4)
1 cup dry quinoa
1 cup finely chopped curly parsley (1 bunch)
¼ cup chopped fresh mint
2 medium tomatoes, finely chopped (1 cup)
1/2 English cucumber (1 cup finely chopped)
6 tablespoons lemon juice
¼ cup olive oil
½ teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon hing

INSTRUCTIONS:
Prepare the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 2 cups water and ¼ teaspoon sea salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer so the water is just bubbling for about 20 min until the water has been completely absorbed. Turn off the heat and let sit with the lid on for 5 min, then fluff the quinoa with a fork.
Cool the quinoa to room temperature, or prepare the quinoa in advance and let it sit at room temp, or refrigerate until serving.
Meanwhile, chop the vegetables. Finely chop the parsley and mint. Finely chop the tomato. Finely chop the cucumber. If you’re using a regular cucumber and not an English one, remove the seeds, too.
Add the dressing: Juice the lemon and whisk it with the olive oil. In a large bowl, toss the quinoa and vegetables with the dressing, hing, and pepper. Serve immediately or refrigerate for 3 to 4 days.

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