An Autumn Tumble of Words and Recipes (2024)

Ingredients

Stew

• 2 tbsp olive oil
• 1 cup chopped onion
• 3-4 garlic cloves, chopped
• 2 tsp Hungarian sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1/2 tsp cayenne pepper
• Pinch saffron
• 1 cup water
• 1 14-ounce can diced tomatoes, drained
• 2 tbsp fresh lemon juice
• 3 cups 1-inch cubed, peeled butternut squash
• 2 cups 3/4-inch chunks peeled carrot

Quinoa

• 1 cup red quinoa
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped and peeled carrot
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp turmeric
• 2 cups water
• 1/2 cup chopped fresh cilantro, divided
• 2 tsp chopped fresh mint, divided

Instructions

Stew

1. Heat oil over medium heat in a large saucepan or wok. Add onion, sauté until soft, about 5 minutes. Add garlic, stir 1 minute. Add paprika and next 8 ingredients through to and including the saffron. Stir another minute. Add the water, tomatoes and lemon juice. Bring to a boil. Add squash and carrots, cover and simmer over medium low heat for about 20 minutes or until squash is fork tender. Season with salt and pepper to taste.

Quinoa

1. Rinse and drain quinoa as needed. Melt butter with oil in a large saucepan over medium heat. Add minced onion and carrot. Cover, cook until veggies begin to brown and soften, about 10 minutes. Add garlic, salt and turmeric and cook for 1 more minute. Add quinoa and stir 1 minute. Add 2 cups water. Bring to a boil, reduce heat to medium low. Cover and simmer until all liquid is absorbed and quinoa is tender, about 15 minutes.

Assembly

1. Stir half the cilantro and mint into the stew. Spoon quinoa on dishes, forming a well in the center. Spoon the stew into the well. Garnish with remaining cilantro and mint.

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Ingredients

• 3-4 large (huge) yams (if using small golden sweet potatoes, you’ll need twice that)
• 1/8 cup butter
• Cream (optional)
• 1/4 – 1/2 cup brown sugar
• 1/4 – 1/2 cup butter
• whole pecan halves

Instructions

1. Peel and chop (ugg) yams into 2 inch pieces. Place in a large pot and cover with water. Salt to taste. Bring to a boil and cook until yams are fork tender.
2. Drain and mash the sweet potato by hand or with an immersion blender (getting fancy here). Whip in 1/8th of a cup of butter or more to taste. If the mixture is too thick, add a little cream until you get the consistency you wish.
3. Spoon into a buttered 9×13? baking dish.
4. In a microwavable dish, measure out the butter and microwave just until butter is melted. Add the brown sugar and microwave again, just 15-20 seconds until the brown sugar begins to dissolve. If your baking dish is wide, you’ll need the full 1/2 cups of brown sugar and butter. If your dish is narrower at the top, you can get away with less.. just make sure the butter and brown sugar are in equal amounts.
5. Place the pecan halves in a pleasing arrangement over top of the yam.. or just scatter like leaves. Whisk the butter and brown sugar mixture and pour over the entire top. Tilt the pan to make sure that it covers all of the yam mixture.
6. Bake in any temperature oven until the yams are hot and the mixture on top is bubbling and melted.

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