Wednesday, November 27, 2013

Good Things come in ORANGE!

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Our view was VERY WINDY and cold this morning – and there were swirling snow flakes that blew side-ways though it was a bit too warm for them to stick anywhere.

I’ve been in the kitchen since breakfast –I knew I would be, and I’m enjoying it!

The turkey just went into the oven, but before “Henrietta” could cook ((A nick name my grannie ALWAYS gave the holiday bird, no matter whether it be a he-bird or a she-bird)) but before she could start her roasting, I had to use the oven space for a new-to-me recipe that is already destined to be a holiday must have…roasted root veggies!

My dad requested rutabagas as part of our Thanksgiving fare, a tradition that has come down through his side of the family from as far back as anyone remembers.

We are already doing mashed potatoes and gravy –and sweet potatoes…did I really want ANOTHER mashed vegetable? How about something with a bit more texture and loads of flavor?

I started chopping this morning – they took about 1.5 hours to roast, but oh my goodness, the house smells wonderful and the bites I have stolen have been sumptuous!

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Roasted Root Veggies!


  • 1 large sweet potato (I used two medium)
  • 3 medium carrots (I used peeled baby carrots)
  • 1 medium white onion
  • 1 large rutabaga
  • 1 turnip
  • 1 parsnip
  • 1/4 cup olive oil

  • 1 tsp minced garlic
  • 1/4  tsp celery seed
  • 1 tsp crushed dried basil
  • 1/2 tsp crushed dried parsley flakes
  • 1/4 tsp dill weed
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp pepper

Preheat oven to 400 degrees.

Wash, peel and dice all the roots into small cubes and place in deep bowl.

Mix oil and spices in measuring cup. Stir oil mixture into veggies until all are well coated.  Spread veggies into a large baking sheet pan.  Roast for an hour and 15 minutes to an hour and 30 minutes,  stirring every 30 minutes.

Remove from oven and let stand a few minutes before serving.  Will store in fridge containers for the rest of the week!  MAKES LOTS!

Another new recipe this  year for us:

Crock Pot Candied sweet potatoes NOT FROM A CAN!

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Currently cooking in my crock pot!

  • 4 to 5 large sweet potatoes, peeled and cut in 1-inch cubes, about 8 to 10 cups
  • 1 cup light brown sugar, packed
  • Juice and finely grated zest of 1 orange
  • 1/4 cup honey
  • 4 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons cinnamon
  • Dash nutmeg
Lightly grease the crockery; arrange sweet potato cubes in the pot. Combine the remaining ingredients and heat in the microwave or on the stovetop in a saucepan. Stir to blend and pour mixture over the sweet potato cubes. Cover and cook on LOW for 6 to 8 hours, until potatoes are tender.

Before serving I’ll top them with some mini marshmallows and let them melt – my family loves sweet potatoes.  I’ve always made them from a can, but this year they will be the REAL THING!
And the other good orange thing:
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Sadie the Sweet Potato!
Looks like the guys took pity on her and bought her a coat while they were down to town buying weather stripping for the front door – there was a definite breeze blowing through the cracks and we needed to stop that up!
Time for me to start on the pearl onions, and the mashed potatoes – my kitchen duty isn’t done yet and won’t be for a while!

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bunbear said...

Sadie is looking fashionably chic in her new digs! Thanks for the recipe for the root veggies, think I might have to try that, along with the creamed onions. I'm on a mission to find frozen pearl onions now, because they aren't in any of our local stores! Have a wonderful holiday with your family. We are travelling North to be with family.
Tammy K. in Illinois

sandra said...

I love roasted rutabagas (we call them swedes) and parsnips. Haven't tried turnips. Will save that recipe for next winder. Was 100 degrees here in South Australia yesterday! Cooler today thank goodness. Is the sweet potato recipe a dessert or veggie side? It looks really yummy just not sure when I would eat it:)

Andee said...

Looks delicious! Sadie is also adorable! Happy Thanksgiving to you and yours!

Mary Ellen said...

Rutabagas were introduced to me as an adult by my daughter's babysitter. Bonnie (believe it or not but that's her name) was a country girl through and through. For being in turnip family they are really mild and more interesting than white potatoes. Especially after all the butter and cream beaten in! Parsnips are also largely ignored these days and often hard to find in the grocery. People don't buy them so the gro ers stop carrying them and it becomes a vicious cycle. If I can find them they are good in soups and stews -adding another level of flavor.

Allison in Plano said...

"This post was brought to you by the color orange!" I can smell the roasted root veggies all the way down here! Sadie the sweet potato is the best! Your fellas certainly have a soft spot for her. Precious memories being made!! Hugs, Allison

Loris said...

It smells delicious :-)
Good for those men taking care of sweet Sadie. She makes an adorable sweet potato!

Donna said...

We love roasted veggies. I also roast broccoli, brussel sprouts, squash of all varieties and mushroom. Looks like you are having a great time with family. So glad the cabin is making the family moments that you wanted.

Anonymous said...

Your Sadie looks exactly like my daughter's Sadie!

stitchinggrandma said...

Love Sadie's coat! Isn't it great when a couple of guys get together and find a project to work on! The cabin will be much cozier, and the fella's will have enjoyed the time working together. My dad could never just "sit", he was always looking for something that needed "doing". Thanks for sharing the menu and recipes. Enjoy your family time !

PalmerGal said...

The ONLY time we have them in our grocery is at Thanksgiving. I haven't really checked at Christmas because I buy enough at Thanksgiving for both days! :)

wendy bradley said...

Great idea to have Sadie in a bright coat with Hunting season upon us. Happy Thanks giving, hope you dinner is great.

Debbie Lou said...

Your new family recipes look and sound wonderful. Thanks for sharing. The cabin sounds so warm and cozy and perfect for family memories. Happy Thanksgiving Day to you and yours. Enjoy!!!

cityquilter grace said...

we roast root veggies all the time...try adding some fennel...yummy!

Janet O. said...

We had roasted veggies last night--very similar recipe, but served on a bed of quinoa and sprinkled with feta cheese.

Pauline said...

It all sounds wonderful, amazed that THE GAL who claims she's NOT a cook has been cooking like a chef! I sure hope you have a working dishwasher, electric or human male, up there. Tomorrow you get to sew while the guys watch foot ball and eat left overs! Their turn to wait on you!

Sundae Quilter said...

Sadie the Sweet Potatie... love it!

shadypinesqltr said...

I love root vegetables but this ex-pat is a newcomer to sweet potatoes. Love them roasted with the rest of their cousins but I drizzle over some oil then grind some steak seasoning on them. Give them a good toss and stick them in the oven. Great with a meat loaf and baked potatoes. Keeps the dish washing to the minimum.
Enjoy your dinner!

SubeeSews said...

I am there with you cooking. My spirit is in your dishcloths!!!
Have a great dinner!

Karen in Kentucky said...

Bonnie, I was listening to the radio while running errands yesterday. They were interviewing a chef about Thanksgiving dishes and using root vegetables was one of the interesting ones he discussed. He said he always puts a thick layer of root vegetables under his turkey while its roasting. Shared how the turkey juices baste the vegetables and give them a wonderful taste. Might try that sometimes too! I have never tasted a rutabaga, turnip or parsnip-always wondered what they would taste like.
Happy Thanksgiving to you and yours!!!

Lynn Czar said...

Your recipes look yummy, I love veggies!

Jan Duffy said...

mmmm everything looks wonderful !

Julie Kennedy said...

Hi Bonnie, All your orange thing look great, Love Sadie!! She reminds me of Susie, our Labrador from when I was a small child, loved that dog! Had never heard of Rutabaga, but use Swede in stews, will have to try them roasted! Hope you had a great dinner with family. And saved left overs for Jeff :) they are always the best!

Paule-Marie said...

Happy Thanksgiving, Bonnie and family. Those roasted root veggies look wonderfully delicious. When asparagus is in season, try roasting them too. Just make sure you get the ones that are thumb size thickness and then shave some parmesan reggiano over them and let it melt. yummy.

Anonymous said...

Your crockpot sweet potatoes look delicious! How were they? I'm going to fix them for Christmas dinner with our ham.
Wendy in WNY

acoelke said...

Diced rutabaga is great in soup--turkey vegetable soup with "beggies" (rutabaga) and barley (instead of noodles).
Parsnips are great just sauteed in butter and lightly salted. Parsnips need to be harvested after a hard hard freeze. That develops the flavor--starches turn to sugars. Yummy.

Donna W said...

Happy Thanksgiving! And, I am thankful for your wonderful blog, the time you take to keep it up to date, and the inspiration I receive from you every day.

Joni said...

Have a wonderful Thanksgiving Feast with your fellas! Thank you very much for the
sweet potato crock pot recipe. I will sorely miss my sweet potatoes this year as my
dad is in the hospital. We are grateful for your quilt cam archives to entertain us while
we work on hand stitching. You're the best!

Irene spiezio said...

I love roasted root veggies, hope you had a great Thanksgiving!

Shirley said...

The sweet potatoes are awesome. Made them for thanksgiving!

karen said...

I made your root veggies recipe today. It was delicious!!! I'll make it again for sure.

karen said...

Loved the roasted veggies. I'll definitely make them again.

Susan Hartley said...

Have a wonderful Thanksgiving! Your recipes sound amazing.

Mary said...

Happy Thanksgiving to you and yours Bonnie !!! ��

Mary said...

Happy Thanksgiving to you and yours Bonnie !!! ��

Rochelle Hunt-Roy said...

Don't do root veges much, not very popular down here. But.... took potatoes, cabbage, broccoli, cauliflower, zucchini, yellow squash, carrots, celery and onions, and used your basil, parsley mix w/ garlic salt and pepper, and roasted those from our left over raw vege tray from T-day. Making my own Turkey today as yesterday was sister's turn to cook. Lovely smells in my house tonight. Warm though, had to turn the A/C back on.
So glad you are getting some time away from all, relax and enjoy your family. And thanks for the delicious recipes you have been sharing. Love them.
Rochelle Hunt-Roy