" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Stir Crazy

As the holiday season swings into high gear we can find ourselves overwhelmed with all that has to be done. 
Shopping, decorating, visiting, parties, baking, exams and more it can leave little time for other things.
This is a fast meal that can be whipped up in less than 30 minutes.  You can use beef if you wish but I chose ground turkey to keep it lean and light. 
Leftovers can be tucked into a wrap for lunch the next day.

Spicy Moroccan Stir Fry

  • 1 pound of ground turkey or chicken
  • 1 large carrot and yellow pepper cut into thin pieces
  • 1 small onion diced 
  • 1/2 cup of peas
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp each of ginger, coriander, cumin and cinnamon
  • 1/2 tsp of nutmeg
  • salt and pepper to taste
  • 3/4 cup of chicken broth
In a skillet heat a bit of oil and brown the chicken until crumbly.
Add the vegetables and spices and mix well.
Add the broth and bring to a low boil reduce heat and simmer for 10 to 15 minutes.
Serve over hot couscous.

Wine Suggestion: Gewurztraminer


The Root of it All

As I have mentioned before I am a huge fan of buying local.
However at this time of year that can be difficult. Most of the produce in the stores in November are trucked in from the southern states. I find that this produce is not  fresh and very overpriced.
With that in mind one has to think about what is in season locally. Certainly not lettuce or asparagus.
In the fall root vegetables are at their cheapest and are plentiful.
 Two of my favorites are sweet potatoes and beets.
Both are known as super foods, chock full of nutrients that contribute to good health.

This recipe has them roasted in the oven which brings out the sweetness.
This is a great side dish for pork or salmon.

Roasted Root Vegetables

  • 1/4 cup of olive oil
  • 1tsp each of salt and pepper
  • 1 tbsp each of thyme and oregano
  • 2 large sweet potatoes peeled and diced
  • 6 small beets peeled and diced

Preheat oven to 325 F

In a small bowl combine the oil and spices
Place vegetables in a baking dish.
Pour over oil mixture and toss to coat.
Bake in the oven until tender, about 30 to 45 minutes.