50+ Lifestyles

Roasted Turnips and Butternut Squash with Five-Spice Glaze

Recipe courtesy of Hy-Vee
4 medium turnips (about 1 ½ pounds), peeled
1 small butternut squash, peeled and seeded
2 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 small red onion, halved and sliced
2 tbsp. molasses
1 tsp. Chinese five-spice powder
(this is made up of cinnamon, fennel seed, cloves, star anise and Chinese pepper – it has a little kick to it, so if you want it milder make your own spice powder with the cinnamon, fennel, cloves and anise. Or whatever you like)

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1. Position racks in upper and lower thirds of oven; preheat to 450°.
2. Slice turnips and squash crosswise into ¾-inch-thick slices. Cut each slice into ¾-inch-wide strips or “sticks.” Toss with oil, salt and pepper in a large bowl until well coated. Divide between 2 large rimmed baking sheets and spread into an even layer; set the bowl aside.
3. Roast the turnips and squash for 10 minutes. Carefully transfer back to the bowl. Gently stir in onion, molasses and five-spice powder to combine. Return the vegetables to the baking sheets; roast, stirring once halfway through and rotating the pans top to bottom and front to back, until tender, 15 to 20 minutes more.
Serves 6

Cream of Roasted Vegetable Soup

3 Tablespoons olive oil
1medium eggplant cut into thick slices
1 pound butternut squash , peeled and cut into slices
2 large red bell peppers cored and seeded
1 onion, quartered
6 cloves garlic, unpeeled
sea salt and freshly ground pepper
2 Tablespoons unsalted butter
2 1/2 Tablespoons all purpose flour
5 Cups chicken stock fresh herbs and lemon zest to garnish
1/4 – 1/2 Cup cream

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Preheat oven to 425° F. Toss the vegetables and the garlic cloves in the olive oil in a large roasting pan and season with the salt and pepper. Roast in the oven for about 30 minutes, or until the vegetables are quite tender and evenly browned. You will have to turn them often to get a nice even browning. Meanwhile, melt the butter in a large pot over low heat. Stir in the flour and cook for a minute. Whisk in the chicken stock and simmer for 15 minutes. When vegetables are ready, Squeeze out the roasted garlic from its outer peel. Place in a food processor. Add the other vegetables and puree’ until smooth. Then whisk in the stock. Simmer another 10 minutes. Add the cream and just heat through. Season to taste. Garnish and serve.

If you don’t want a puree’d soup, follow the roasting instructions, etc… but when you get to the point that the vegetables are ready, cut them into small bite size pieces, place in the soup pot with the chicken stock mixture. Add cream and heat though. Garnish and serve.
Serves 4

Butternut, Carrot and Cilantro Soup

3 Cups butternut squash, seeded and cut into pieces
3 Tablespoons olive oil 1 large onion, chopped
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon tumeric
1 teaspoon ground cilantro
sea salt and freshly ground pepper
1 teaspoon sugar
4 carrots, peeled & coarsely chopped
3 Cups chicken broth
3 Cups water
1/2 Cup plain yogurt
2 Tablespoons fresh cilantro, chopped

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Preheat oven to 375 degrees F.
Place the butternut pieces on a baking sheet and bake until soft – 30 to 40 minutes. When cooled enough to handle, scrape the pulp from the skin and set aside. Heat olive oil in a large soup pot. Add the onion and saute’ until soft. Add paprika, cumin, cilantro, salt and pepper and saute’ for 2 minutes. Now add the butternut, carrots and sugar and cook for 10 minutes. Add the stock and water. Bring to a boil, then simmer uncovered for 30 minutes or until the carrots are soft. Allow to cool a little, then puree’ in a blender or processor until the soup is very smooth. Taste and season with salt and pepper.To serve, heat the soup and garnish with yogurt and fresh cilantro.
This soup may be made ahead and frozen.
Serves 4 – 6

Sweet Potato, Pineapple Mango, Kiwi Salad

2 medium sized sweet potatoes, cooked, peeled and cubed in 1 to 1 1/2 inch pieces (I cook mine in the microwave – about 3 minutes per potato)
1 can pineapple chunks, drained – reserving 3 Tablespoons of the liquid
1 mango, peeled and fleshy part cubed
2 – 3 kiwi peeled and cut into about eight pieces each
1/2 Cup plain or vanilla yogurt

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Gently toss the cut up pieces of fruit in a bowl. Add the reserves pineapple juice to the yogurt. Stir until well blended. Pour over the fruit. Serve chilled.

Open Faced Peanut Butter, Almond and Craisin Sandwich

The picture pretty much speaks for itself. However, it does not look like my sandwich. I probably use twice as much peanut butter, maybe even three times. I use about an 1/8 a cup of sliced almonds and the same amount of craisins. I have also used dried cherries or dried blueberries as the fruit. The bread can toasted first if you prefer.

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This has been a quick breakfast for me on many mornings.

Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804