Sunchokes

Sunchokes, grown in North America however they have been called the Canadian truffle or the Canadian potato. Their appearance resembles a ginger root and may come in a variety of colours, varying from white, brown, red or purple. They have an underlying sweet nutty flavour and are a good source of fibre, iron niacin, and Vitamin B6. 

The best way to enjoy them are oven roasted...

Roasted Sunchokes

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sunchokes, sliced about 1/4 inch thick

2 tablespoons olive oil

salt 

fresh rosemary or dried herbs 

1 clove garlic, crushed

Preheat oven to 425ºF. Line a baking tray with baking parchment paper. Set aside.

Place the sliced sunchokes in a large bowl and toss with the olive oil, salt, rosemary and garlic. Place the prepared sunchokes on the lined baking tray and bake for about 15 to 20 minutes or until the sunchokes are tender exactly like roasted potatoes.

Winter has definitely made an appearance; snow has fallen making everything bright and crisp. The first snowfall is the prettiest. - JD   

Food Photo of the Day ~ Oven Roasted Curried Potatoes

When the weather has turned these tasty potatoes are pure comfort. Inviting spices that add flavour to any meal.

Take washed potatoes (about 10-12 russets), chop them into random pieces, place them in a large bowl. Drizzle with some olive oil, or any oil you may prefer, and some balsamic vinegar and toss to coat. Add a tablespoon or two, depends on your taste, of curry powder, a teaspoon of paprika, a tablespoon of parsley and a pinch of salt. Toss to coat. Getting all the pieces of potatoes nicely coated. Line a baking tray with some baking parchment paper. Dump... or place the potatoes on the prepared tray and bake in a preheated 425ºF oven for about 45 minutes to 1 hour.  

As soon as the snow fell it quickly subsided. Warm, sunny temperatures have come our way. -JD 

Roasted Cauliflower with Kale and Brown Mushrooms

This is one of the most simplest dishes and my favourite. Super delicious and healthy. Love those oven roasted veggies.    

Oven Roasted Cauliflower with Kale and Brown Mushrooms

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1 head of cauliflower, cored and cut into florets

bunch of Kale, chopped

8 brown mushrooms, thickly sliced

4 scallions (green onions), chopped

1 tablespoon olive oil

mixed herbs or seasoning mix (I used a blend of dried crushed chili peppers, sea salt, and dehydrated lime) 

about 4 tablespoons of cold water in a glass  

Preheat oven to 400ºF.

Place the cauliflower florets in a large bowl, add cold water and soak for 20 minutes. 

In the meantime wash and chop the kale, set aside. Wash and slice the mushrooms, set aside and chop the scallions and set aside. 

Drain the cauliflower and pat dry. Place in a large, 9 x 13 inch oven proof baking dish. Drizzle with the olive oil. Generously sprinkle with mixed herbs. Toss to coat. Place in the preheated oven and bake for 30 minutes; turning every 10 minutes until the vegetables are tender and lightly browned. Sprinkling each time with about 2 tablespoons of cold water.

When the first 10 minutes are up, being careful remove the hot dish from the oven and add the chopped kale and sliced mushrooms. Lightly toss to incorporate. Do not worry if the dish is heaping, it will bake down. Sprinkle with cold water and place back into the oven to  roast for another 10 minutes. 

Again, once those 10 minutes are up carefully remove the baking dish from the oven and add the scallions, toss to incorporate. Sprinkle with cold water and place back into the oven and roast for the remaining 10 minutes. 

Serve immediately as a main dish or as a side dish.  

Hope everyone had a good weekend! - JD 

Food Photo of the Day ~ Oven Roasted Cauliflower and Broccoli with Cheese

I do not mind cheesy sauces however it always conjures up as a smothering heavy pool sitting with you well after dinner has finished. When I made this oven roasted cauliflower and broccoli, the cheese was an after thought. Rather than make a gooey cheese sauce I just grated some strong cheddar cheese. Once the vegetables were finished roasting; I sprinkled the cheese over the top and the dish was put back into the oven to let the cheese melt. Sparing a dense overindulgent sauce for something a bit more modest and light. The vegetables were tasty to begin with and the cheese added a bit more flavour which went down like a treat with the kidlets and my husband. An easy way to add a bit more flavour and comfort to an already satisfying dish. 

Have a good weekend everyone! - JD