4 sweet potatoes
½ cup maple syrup
¼ cup olive oil
Salt and pepper
2 green onions, minced
1. Preheat oven to 400°F.
2. Bake the sweet potatoes until they’re tender and soft, about 45 to 60 minutes. Toss the baked sweet potatoes into a bowl and splash in the maple syrup and olive oil. Mash well then season with salt, pepper and green onions. Stir briefly and serve immediately!
In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.
Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.
Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers.
Cover and bake in 350°F (180°C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving.
from the Kitchn
In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.
Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Makes 8 to 10 servings.
from the 2018 Milk Calendar
I love casseroles. They are simple to create yet filled with so much good stuff. This recipe can be is meatless but you can add cooked turkey sausage chunks or ground beef.
2 medium sweet potatoes
2 Tbsp (30 ml) butter
1 large clove garlic, minced
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) whole wheat flour
2 cups (500 ml) 18% cream
2 Tbsp (30 ml) chopped fresh thyme
1/2 cup (125 ml) shredded sharp aged Canadian cheddar
Preheat oven to 375F (190C). Scrub potatoes and slice into rounds no thicker than 1/8" (0.03 cm). In a medium saucepan, melt butter over medium heat; add garlic and salt. Stir 1 minute. Whisk in flour until combined. Gradually add cream, whisking until combined. Bring to a boil, whisking occasionally until thickened, for 2 to 3 minutes. Layer half of the potatoes in an 8x8 inch (20 cm x 20 cm)baking dish. Scatter with half of the thyme. Top with half of the cream sauce. Repeat with remaining potatoes; drizzle remaining cream mixture over top. Press potatoes to even out layers and coat in cream. Cover with lid or foil. Bake for 30 minutes. Remove foil or lid, sprinkle with cheddar cheese and remaining thyme. Bake uncovered for 15 minutes until bubbly and top is a deep golden brown. Let stand for 10 minutes before serving.
by April Anderson
Just Another Natural Nut
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.