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ROOT VEGETABLE STEW This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn't matter if they are a bit wrinkly. I do, however, suggest that you peel the vegetables for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it. Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings) 1 large onion 2-3 each: (cut into small/medium sized cubes) Potatoes Sweet potatoes Parsnips Beets (any color) Turnips Rutabaga 1 cup quinoa 1-1.5 quarts of broth or water Oil Salt, pepper, Tabasco or other peppy additive Sour cream or yogurt for topping Assembly: Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or ...

This makes a nice combination of sweet, savory and a little bit of spicy, and is a really nice accompaniment to roasts and meaty entrees. "Sweet Potatoes in Chili Powder Sauce" is probably not the catchiest name, but I figured "Southwest Style Sweet Potatoes wasn't terribly clear, and I made up the recipe, so probably nobody in the Southwest actually makes this. Ingredients 4 large sweet potatoes, peeled and cut into 1/2-1" cubes 3 large shallots, minced 1 small garlic clove, minced 1/4-1 jalapeno, no seeds, slice very thin, to desired spiciness. It's mostly just supposed to have a hint of spice 1 stick butter 2 Tbsp brown sugar 1.5 tsp chili powder 1 tsp salt Steps Heat oven to 350. If you have a microwave, to save yourself some baking time, nuke the potatoes for about 4 minutes, or until somewhat softened. You could also probably boil them for a little bit instead of the microwave. Note that you're not going for the same level of mushiness as in cand...

Here's the recipe for sweet potatoes that I think is essentially how I remember them from all of my childhood Thanksgivings. And I should know, since I ate the vast majority of them... Sweet Potatoes I can't tell you exactly how many to get - I had around 5 pounds (the store was having a 5#/$1 special on sweet potatoes, which was great.), but I increased the amount of sugar sauce later on. Chop the potatoes into 1-2 inch chunks - you want them to be big enough that it's not too time consuming to skin them later, but at the same time they need to cook pretty quickly. Put them in a big pot, cover with water, then boil the potatoes until a fork goes into them easily. Drain the potatoes, then let them cool. Once cool, use a dull knife to help slip off the skins of the potatoes - it should be easy, and you really shouldn't have to use much force. I recommend putting the skinned potato chunks back into the same pot. Sugar Sauce Melt 1 stick butter in a small sauce pan, then a...

Well, this recipe is totally out of season (much more of a winter thing) but I felt like cooking it, and I had all the ingredients. As with most of my recipes, it does consist of a bunch of stuff smooshed together, with rice on the side, but I do like a chronic state of lack of tupperware and fridgespace, so this is what I'm used to making. It would be good with some vegi item on the side, like steamed broccoli. Also, this is a very, very approximate recipe, and therefore I won't be providing quantities. Sweet Potatoes with Peanut Sauce 2# sweet potatoes, boiled and peeled 1 small onion, diced 1/2 large bell pepper, diced 1-2 jalapeno peppers, to taste, diced 3-4 cloves garlic, minced 3 medium shallots, minced 3 carrots, diced 4-5 tomatoes, diced (optional) tofu or chicken breast, diced 1/4 c. peanut butter 1 tsp. soy sauce 2 Tbls. cilantro 1 tsp fish sauce/Worcester sauce 1 Tbl. curry powder Juice of 1 lemon Chop sweet potatoes into large chunks, then bo...