Page 19 - Florida Sentinel 9-22-17

Recipes
Autumn (British English) or Fall (American English) is one of the four temperate seasons. Autumn marks the transition from summer to winter, in September when the duration of daylight becomes no- ticeably shorter and the temperature cools down considerably. From September to November, the au- tumn harvest brings a variety of healthful and delicious produce, from squash and sweet potatoes to apples and pears. So eat right, and eat in season. Here are a few picks:
• Beets. They may be available year-round, but beets are at their best in the fall. ...
• Brussels Sprouts and Cabbage. ... • Cranberries. ...
• Persimmons. ...
• Pomegranates. ... • Pumpkins. ...
• Winter Squash. ... • Sweet Potatoes
• Apples and pears.
Roasted Beets N’ Sweets "This is a great autumn or winter side dish, especially for those
who like things sweet and salty.
6 medium beets, peeled and cut into chunks
2 1/2 tablespoons olive oil, di- vided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pep- per
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped
Directions: Preheat oven to 400 degrees F (200 degrees
C).
In a bowl, toss the beets with 1/2 tablespoon olive oil to
coat. Spread in a single layer on a baking sheet.
Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake
to coat vegetables with the oil mixture.
Bake beets 15 minutes in the preheated oven. Mix sweet
potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegeta- bles are tender.
Butter Chicken With Sweet Potatoes
Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with but- ter and throw the sweet pota- toes in the pan too.
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt ground black pepper to taste 4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces Whole sweet potatoes
Directions: Preheat oven to 375 degrees F (190 degrees C).
Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear. Open the sweet potatoes skins so the butter will blend.
Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with smashed potatoes and but- tered green beans."
Carmel Apple Pork Chops
4 (3/4 inch) thick pork chops 1 teaspoon vegetable oil
2 tablespoons brown sugar salt and pepper to taste
1/8 teaspoon ground cinna- mon
1/8 teaspoon ground nutmeg 2 tablespoons unsalted butter 2 tart apples - peeled, cored and sliced
3 tablespoons pecans (op- tional)
Directions: Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cin- namon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thick- ened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Cranberry And Spinach Salad
It's different and so easy to make!"
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and
torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion 1/4 teaspoon paprika
1/4 cup white wine vinegar 1/4 cup cider vinegar
1/2 cup vegetable oil
Directions: In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vine- gar, and vegetable oil. Toss with spinach just before serving.
In a large bowl, combine the spinach with the toasted al- monds and cranberries.
Roasted Brussels Sprouts
If you like cabbage, then you will like this easy recipe. The Brus- sels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge.
1 1/2 pounds Brus- sels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions: Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven
rack.
Roast in the preheated oven for 30 to 45 minutes, shaking
pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark- est brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
FRIDAY, SEPTEMBER 22, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B