Fall Comfort Food ~ Sweet Potato Gnocchi

 October 1st was the first time I had to light the woodstoves to take the chill off of the air in our home and we awoke to our first hard frost of the season yesterday! The lawn was crispy and white and all of the water buckets for the cows and chickens had a layer of ice locking in the fresh water below. All of this cold weather has definitely left me yearning for warm comfort foods :)

I've been building up a little recipe cache on Pinterest which is where I found a yummy recipe for sweet potato gnocchi but I didn't have all of the ingredients on hand so I took a chance and remixed the recipe a bit and it turned out delicious!

 In place of the ricotta cheese I used one egg, subbed in 1/2 a cup of asiago cheese instead of the parmesan, reduced the salt to 1 tsp. of sea salt in the dough instead of the two she called for and I baked my sweet potatoes in the oven for about 45 minutes at 400 degrees fahrenheit instead of microwaving them.

Now this was my very first time making gnocchi so I had no idea how sticky the dough would be but I found that I needed to use at least 4 cups of flour to get my dough to be workable and not crazy sticky but the original recipe only called for 2 3/4 cups. So I'm thinking my sweet potatoes were much larger than hers but you'll definitely know if you need to add more flour *grin*. 

 With my dough all ready to go I got busy rolling out dough snakes, chopping them into little bite sized pieces with my pastry cutter and then rolling them around with the tines of a fork to give them the little indentations in the photo. Nobody told me how many little gnocchi this recipe made though!!

I kept cutting and rolling and cutting and rolling...

until I had two giant cookie sheets full of them plus more all over the counter. On my final count I had over 200 of them so they all went into the freezer except for the ones I kept out for dinner and we're all stocked up for a good while now I think :)

The kids aren't real big on the taste of sage so I omitted the sage butter that went along with the recipe as well and instead made an easy sauce with basil and homemade chicken stock. 

I used:

1 cup homemade chicken stock

1 tbsp dried basil

1 tbsp arrowroot powder

1 tbsp onion powder

salt & pepper to taste

Mix all of the above together in the cold chicken stock and pour over two carrots cut into matchsticks, two cups of broccoli florets and 3 cloves of pressed garlic that have been sauteed until just tender. The arrowroot created a nice thick sauce just perfect for our fresh gnocchi to be coated in. Mmm, mmm good. Now if only there were leftovers *grin*.

Hugs,

Rosina

Celebrating Michaelmas

 So many wonderful things have been happening this month!

Yesterday was the celebration of Michaelmas and we have all been looking forward to it for weeks. We've been reading all sorts of dragon stories, our favorite being The Knight and The Dragon by Tomie dePaola, and the children have been re-enacting the stories with the felt dragon and knight that make up part of our nature table this month :)

 I found this cute dragon craft on pinterest that we just had to make to *grin*. When you blow through the paper tube the streamers blow up like the dragon is breathing fire. It was a hit with my 6 year old and the added touch of googly eyes made it even more fun for him as he attempted to make the dragon make silly faces as he blew fire :)

 With all of the apples we had we saved a special basket of them for making a pie to go along with dinner and the kids made light work of all the peeling for me with this great little peeling gadget that peels, cores...

  and slices all of the apples into uniform pieces.

 

Not one part of the apples from our trees went to waste except for maybe the core but even then the chickens got those. L has a serious addiction to peelings LOL. 

 With the apples peeled and sliced it was time to make pie and legend has it that after Michaelmas you shouldn't eat fresh blackberries so of course we had to add blackberries to our apple pie which made it all the sweeter :)

 I had to time it right to get all of our baking done before the roast chicken had to go into the oven for dinner but we managed to bake the pie, sculpt and bake a ferocious looking dragon and even make a set of bread shaped swords to go along with dinner.

 This year I wanted to make our dinner extra special so we had my parents over and just before we ate I had everyone raise their bread swords and we recited the following poem.

 "Brave and true will I be,

Each good deed sets me free,

Each kind word makes me strong,

I will fight for the right,

I will conquer the wrong."

Since St. Michael is the saint of courage I thought this was perfect. I found it on one of the waldorf yahoo groups I'm on and don't know who to credit the poem to so if you happen to know where this is originally from I would love to know.

So after a little mock sword fighting with our bread swords we ate heartily and enjoyed the company of family :) 

Did you celebrate Michaelmas? I would love to know what you and your family did :)

Hugs,

Rosina

Chickpea Cannelloni ~ Recipe

When daddy is away the rest of us go vegetarian *grin*.

Hubby is completely meat crazy and wants it pretty much for breakfast, lunch and dinner and by the time he leaves to go back to work the kids and I are totally ready for a meat moratorium :)

We love chickpeas so I thought it would be fun to make cannelloni with a vegetable and chickpea filling and for a first try I'm very pleased with how it turned out.

I started with:

2 large carrots
1 stalk of celery
5 cloves of garlic
2 tablespoons lemon juice
1/2 a sweet onion (approx. 1/2 cup)

I grated the celery and carrot and then pureed all of it in my blender until it was completely smooth.

Next I added:

1 egg
1 cup of ricotta cheese
1 cup cooked spinach
2 cups of chickpeas
2 big bunches of fresh basil & parsley (approx. 3/4 cup each)
Salt and pepper to taste

Add all of the above ingredients into your blender or food processor and blend until smooth. I like to puree it like this so that the kids don't know exactly what vegetables I've put in because each of them has specific likes and dislikes and if they see something they don't like they want to pick it out. This way it just tastes good *grin*. If you like more texture then you can definitely blend it less and personally if it was just for me I wouldn't blend in the spinach. It all depends on who your food critics are! LOL

Note: I used dried chickpeas. If you want to try making your own place your 1 1/4 cups of dried chickpeas in a large glass bowl with 4 cups of water and let sit overnight until morning. When you wake up transfer your beans and water to a cooking pot and make sure you have at least twice to three times as much water as your beans. Bring to a raging boil and boil uncovered on high for 10 minutes. After that reduce the heat and simmer for 1-2 hours until tender. I find it usually takes closer to the 2 hours for mine to be fully cooked. You can also do a double or triple batch of beans all at one time and through the rest of it in the freezer portioned out for future meals to save on some cooking time next time!

With your chickpeas and vegetables all mixed together add 1 cup of shredded Pecorino Romano cheese or another one of your favorite cheeses and 1/2 a cup of brown bread crumbs, stir together and you're ready to start filling your cannelloni noodles :)

Oven ready cannelloni noodles have to be the easiest type to work with because you can fill them in their rigid uncooked form but you have to have enough liquid in the pot when you cook them for them to soften properly.

So to create my tomato cooking sauce I used two tins of regular tomato sauce plus two tinfuls of water to double the volume and then added the following herbs to create an italian flavor :)

1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon thyme
1 tablespoon onion powder

In a large 10 x 13 greased baking dish pour in enough of your tomato sauce to thoroughly cover the base of the pan.

I have to tell you I came across the EASIEST way to fill your cannelloni noodle!! Put all of your filling into a large freezer bag, snip off one of the bottom corners and you have created the perfect piping bag for filling your noodles :)

If you place the tip of the bag right inside the noodle while you're filling it, the pressure as it gets nearer the top will actually push all of the filling down towards the bottom creating an even fill. Just keep the base of the noodle against the palm of your hand to prevent it from blowing out the bottom. Don't ask me how I know that *grin*.

Place each filled noodle into your tomato sauce leaving a little bit of space in between each for expansion...

and once all of your noodles are filled and in the pan, top with the remaining tomato sauce and a sprinkle more of cheese :)

Bake at 350 degrees Fahrenheit and serve up with some garlic bread and salad :) So yummy and the kids had second helpings so I'm calling this a smashing good success! LOL

Hugs,
Rosina

PS. Looking for more yummy recipes?? Check out this week's Hearth and Soul blog hop :)

Family Time

Late last night Thanksgiving plans changed and our dinner destination quickly changed from my sisters home to mine. So today was a busy day of making pies, turkey and all the fixings :)

We had a lovely evening all together and we were so lucky that Hubby was able to join us this year. Quite often he is away working but yesterday the kids and I ran up to Hardy to pick him up off of his tug so he could be with us.

The perfect end to a full day was a big slice of fresh pumpkin pie. Mmm, so good *grin*. I hope you all had a lovely Thanksgiving weekend with your families here in Canada and I'll be sure to wish all of my US friends a big happy thanksgiving next month! I think some of you had thought I was off my rocker when I started wishing everyone happy thanksgiving yesterday. Nope I really wasn't loosing my marbles. LOL.

Hugs,
Rosina