Ginger Snaps

My mom used to make these cookies as I was growing up and they became my absolute favorite treat.  This recipe is so easy and the smell of these baking is better than any fall-scented candle out there.

Ginger Snap Cookies

2/3 cup vegetable oil
1 cup sugar
1 egg
4 T molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1tsp cinnamon
1 tsp ginger

Mix oil, sugar, egg, and molasses.  Add flour, soda, salt and spices.  make small balls and roll in sugar.  Bake at 325 degrees for about 13 minutes.

Let me know if you make these and how you like them.

A Yummy Fall Recipe

I made this dish for dinner the other night and it was so fabulous I wanted to share it with you:

Butternut Squash and Green Chile Enchiladas

 

 

3 cups peeled and cubed butternut squash

1 tablespoon olive oil

1/2 teaspoon each salt and pepper

2 Anaheim peppers

8 corn tortillas

1 cup shredded Mexican-blend cheese

1 can (about 10 ounces) green or red enchilada sauce (I used a green hatch chile style)

Sour cream and chopped cilantro, for garnish

 

Preheat oven to 400 degrees.  Toss together squash, oil, salt and pepper.  Spread on a baking sheet and roast until tender, 20 to 30 minutes depending on size of chunks.  Move squash to a dish.  Place peppers on the baking sheet.  Switch heat to broil and broil peppers, turning often, until skins are charred and blistering, about 5 minutes.  Place peppers in a brown paper bag to steam for 10 minutes.  Switch oven heat to 350 degrees.  Remove peppers' skins, seeds and stems and cut into thin strips.  Pour half the enchilada sauce into an 8 by 8 inch baking dish.  Warm tortillas in the microwave for a minute or so, until pliable.  Place about 1 tablespoon cheese, one or two squash cubes on each tortilla.  Roll and place seam side down in the baking dish.  Top with remaining cheese and sauce.  Bake 15 minutes.  Garnish with sour cream and cilantro.

 

I got the recipe from my local newspaper.  It was easy and so tasty.  Let me know if you try it out - I'd love to hear what you think.



Roasted Goodness

I am by no definition a good cook and this is not a recipe blog but I wanted to share this sensory experience with you.  Healthy eating has proven to be quite the struggle for me so I am thrilled when there is something I like that is also good for me - a win/win situation. 

 

My husband and I went to the farmers' market on Saturday and came home with this beautiful array of treasures (the bananas we got at the grocery store):

 

We (actually, he) cut the beets, potatoes, tomatoes, carrots, peppers and onions up into bite sized pieces, mixed them up with some olive oil, salt and pepper, and then roasted them in the oven at 425 degrees for about 40 minutes.  There are other variations of this, some with more ingredients including fresh herbs, found on the internet but this method worked very well.  The smell while it was cooking was heavenly and permiated the house beyond our kitchen.

The result, seen above, was so tastey and colorful.  It was a meal all by itself and we ate it outside in the cool fall air as the sun went down.  I couldn't help but think of the way these vegetables grew all summer, soaking up the sun and afternoon rain showers. 

This seasonal treat is so good for you, both nutritionally and psychologically, so I am encouraging you to make up a batch yourself this autumn.  Let me know how yours turns out and if you have any other tips for making it since I plan to have it again very soon!