Roasted Ginger Sweet Potatoes - From Cooking By The Seasons
Contributed by: Chris WebAdmin. of RecipesNow.com
In the first line of the introduction author Karri Ann Allrich says:
"By aligning ourselves to Nature's cycles, we invite the presence of the sacred into our daily life."
I felt this was a spot on description of this cookbook, yet
somehow it is misleading. I had only read the introduction after
I had already checked out the rest of the book and this line
made me think of how many people would not understand that this
book is for anyone who wants to eat well.
Whether you just need to reduce your meat intake without
reducing the taste of your food or wish to take in the simple
pleasure of the seasonal offerings provided by Mother Earth, Cooking by the Seasons will help. Follow the Wheel of the Year with recipes
designed to celebrate what each bestows or just pick a tasty
recipe and enjoy!
Cooking by the Seasons shows that each season has unique
offerings and pleasures to be savored. This book features a
section for each season with beverage, soup, main course, side,
salad, and dessert recipes. Whether for an everyday meal or a
special occasion, Cooking by the Seasons offers recipes for all.
Enjoy special menus for the major festivals of each season:
Spring Equinox (Ostara), May Day (Beltane), Summer Solstice
(Midsummer), First Harvest (Lughnasadh), Autumn Equinox
(Mabon), Hallow's Eve (Samhain), Winter Solstice (Yule) and
Candlemas (Imbolc).
Complete with requirements for the vegetarian pantry and
resources, translations and conversions you will be set to enjoy
a meatless meal without fear of it being a tasteless one.
See also, recipes for:
Rosemary Cheese Biscuits
and
Harvest Sangria.
Roasted Ginger Sweet Potatoes - A nutty gingery confection of sweet potatoes that will enhance
any of your favorite cold weather foods.
Ingredients:
- 1 pound sweet potatoes, peeled, cubed
- 2-3 tablespoons extra-virgin olive oil
- 1/2 cup honey or real maple syrup
- 1-2 teaspoons grated ginger
- 1 teaspoon Chinese five-spice powder or 1/2 teaspoon cinnamon
- Black pepper, freshly ground
- 1/2 cup chopped pecans or walnuts
Directions:
Preheat your oven to 375 degrees. Combine potatoes, olive oil,
honey, and spices, tossing well. Lightly oil a medium-sized
baking dish and spoon in the potato mixture. Top with chopped
pecans or walnuts.
Bake for 35-40 minutes. Cover with foil halfway through baking
if the nuts are getting too brown.
-*-*-*-*-*-*
About the Author:
Chris Sadler is Owner and WebAdmin of The 1001Recipes2Send.com
Recipes Database. Become a member to receive the weekly
newsletter alert: http://www.1001Recipes2Send.com
Download FREE eBooks at: http://www.1001Recipes2Send.com/Free
-*-*-*-*-*-*
Serving Size: Makes 4 Servings
Share On Twitter
