Tidbits

This recipe was given to me by Iola Abel of Perry, Georgia. Since then I’ve tried to modify it to make it a wee bit healthier (less oil) and upped the flavor (more spice). It is a very simple recipe that I enjoy making.

Ingredients
2 small jars plum baby food
1/2 cup oil
1/2 cup apple sauce
2 cups self-rising flour
2 cups sugar
3 eggs
1-2 tsp cinnamon
1 tsp cloves

Directions
Mix all together in order.
Pour into bundt pan.
Bake at 325 for 50 minutes.
Let cool 1 hour.

For a festive touch drizzle with a rum glaze (water, powdered sugar and rum).

The leaves are turning and the markets are full of pumpkins and squash. What better time to roast your veggies. You can add as much or as little as you like to this medley. Sometimes I’ll toss in a turnip or I’ve even added celery root. Of course if you add a lot of veggies you may need to increase the butter so you can coat them all. And you might run out of space; but can you ever have too many veggies?

Roasted Autumn Vegetables
4 Tablespoons butter, softened
2 garlic cloves, minced
1 pint brussel sprouts, cut in half
3-4 parsnips, peeled and cut into 1 inch pieces
3-4 carrots, peeled and cut into 1 inch pieces
1 small butternut or other winter squash, peeled and cut into 1 inch pieces
1 onion, coarsley chopped
2 Tablespoons sage
2 teaspoons thyme
1 teaspoon salt (optional)
freshly ground black pepper to taste

1. Heat the oven to 425 F. Put butter, garlic, sage and thyme in a large roasting pan and melt.

2. Place remaining vegetables in roasting pan and stir to coat.

3. Bake for about 30 minutes. Stir half way through the time. The vegetables are done when they are golden and can be easily pierced with a fork.

Last weekend I decided it was time to experiment with the bulgar wheat in my pantry. It was time to break out of my two-bulgar-recipe-rut. This is what I made and it turned out quite tasty.

Ingredients

olive oil
2 carrots, finely chopped
1 large onion, finely chopped
2-3 cloves garlic, minced
1 can of diced tomatoes, with juice
1 can of white beans, drained and rinsed
1 cup of vegetable stock
1 cup of bulgar wheat

Directions

1. Saute carrots and onion in olive oil until soft
2. Add garlic, tomatoes, and stock; Bring to a boil.
3. Add beans and bulgar wheat. Cover and simmer for 10 minutes.
4. Remove from heat and let it sit for another 10 minutes to absorb liquids.
5. Serve with freshly grated pepper and parmesan cheese.