a tale of October meals…

A little taste of fall, so you’re all in a panic to clean up before the snow flies, exhausted from school starting and teaching new routines, and well, it’s already time to decorate and adorn the house in gourds and cobwebs… (didn’t we just clean those and try and keep the spiders out of the house; hint: try some eucalyptus oil…they hate it and I spray it on all doors and windows this time of year) RIP Wes Craven, now is a great time to share some of his crazy movies and freak the neighborhood kids completely out.

Here is a simple dish that’s great for a dinner, leftovers for lunch or make your kids try and explain it to their kindergarten teacher (yes I am that mom) use different sweet potatoes (yams,etc, if it’s from America it’s a sweet potato and there are many different kinds, try something new, whatever you choose, try to make it a few different ways, they make great tater tots, home fries, soups and are great roasted in this salad. You can’t screw them up and they are incredibly healthy packed with vitamins A and C as well as tons of minerals if you buy organic, whatever you pick, enjoy it’s funny shape, strange markings and make it messy, or make it pretty, it’s fall have fun with it, nourish yourself before winter, or just make it pretty!!

Good: Roasted squash salad with spinach, cranberries, pecans and feta

  • 1 cup quinoa (I use a blend of white, black and red quinoa)
  • 2 cups garnet yams (or sweet potatoes), peeled and cubed
  • ½ cup pecans, rough chopped
  • ½ cup dried cranberries 3 oz baby spinach leaves (that’s about a third of one of those bags, please buy organic!!)
  • 2 oz feta cheese
  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup juice of half lemon
  • ½ tsp minced garlic pinch salt pinch pepper
  • 2 Tbsp butter
  • 3 Tbsp brown sugar pepitas, sunflower seeds, flax seeds or other for added healthy crunch (or bacon)

To cook the quinoa: in a medium saucepan, bring 1¼ cup water and the quinoa to a boil. Cover and simmer over low heat until cooked, about twenty minutes. Set aside and let cool before fluffing with a fork.

While the quinoa is cooking, put the olive oil, maple syrup, lemon juice, garlic and salt and pepper in a jar with a lid and shake to blend.  Cook sweet potato in boiling water until tender when pierced with a fork–about ten minutes. Drain in a colander and set aside. Melt the butter in a frying pan over high heat. Add the sugar. When the sugar starts to bubble, add the yam cubes and cook until brown and caramelized, stir often making sure not to burn them. Toss quinoa with the dressing, spinach and half the feta in a large serving bowl; top with cranberries, pecans and rest of the feta; fold ingredients together gently. (this is the pretty part) Can be served warm (my favorite) or cold

Since you’re still wanting a little dark matter to your lives after that healthy salad here is a great twist on chicken wings, bring this one out at the next halftime!

Evil: Chicken Wings

  • 1lbs chicken wings
  • 1 Tbsp cornstarch, organic
  • 2 Tbsp water
  • 1 cup soy sauce
  • 2/3 cup brown sugar
  • ½ cup lemon juice
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp siracha
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp black sesame seeds

Season and pat dry chicken wings and place in baking dish. Combine all wet ingredients in a mixing bowl and combine thoroughly, pour over chicken wings until well coated. Bake at 350 for about 55 minutes, turning halfway thru and re-basting. Transfer to serving dish toss with sesame seeds and cilantro. Pumpkin ale anyone? Time to wax the skis!! Is someone under the stairs? From my spooky table to yours, Enjoy