From Cooking Light magazine, this is a great recipe to bring to holiday dinners that incorporates sweet potatoes and apples without being overly sweet or too dessert-like. Made in any casserole, it is also easy to transport this dish without mishaps. I added cinnamon to the recipe to add a bit of warmth and compliment both the apples and sweet potatoes.

Allow bread slices to set out for a couple hours to dry and make better crumbs.

Sweet Potato & Apple Gratin
adapted from Cooking Light

3 Granny Smith apples, peeled, cored, and thinly sliced
1 tsp lemon juice
4-5 small sweet potatoes, peeled and sliced 1/4 inch thick
1/4 cup maple syrup
1 tbsp melted butter (unsalted)
1/2 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
2 slices dry bread, crusts removed
2 tsp olive oil
1/4 tsp nutmeg

Preheat oven to 400F and coat a 13×9 inch baking dish with cooking spray.

Combine apples with lemon juice in a large bowl and toss. Add sweet potatoes, maple syrup, butter, cinnamon, salt and pepper. Toss and spread mixture into prepared baking dish. Bake for 40 minutes, stirring once half-way through baking time.

Tear up bread slices and place in a food processor or chopper. Pulse until small crumbs form, and add olive oil and nutmeg. Pulse to combine. Sprinkle over sweet potato mixture and bake an additional 15 minutes, or until top is golden brown (if needed, drizzle with additional olive oil to prevent burning). Let stand for 10 minutes before serving, allowing baking juices to thicken.

Interesting story about this recipe: during one of my visits to the doctor’s office, I spotted a great recipe for Vegetable Couscous Pilaf in Food & Wine magazine while in the waiting room. I figured I would find it online afterwards, but after trolling Food & Wine’s website as well as countless Google searches, I finally gave up my quest. Fortunately (or not, depending on your view of the situation), I returned to the doctor’s office two weeks later and hunted down the magazine. I was in the middle of hand copying the magazine when the doctor interrupted me and tore out the pages. What a nice guy!

While I did make some minor adjustments, the recipe was excellent. The spice combination of cumin, paprika, and caraway seed gave the dish a subtle, exotic seasoning complimented by hearty carrots, parsnips, and fresh zucchini. This couscous is flavored with spinach and sun-dried tomatoes, which adds to the overall flavor. It is not quite an all-in-one meal, but a simple side of eggplant, mushrooms, or meat would create a balanced dinner.

Above: Sauteed veggies simmer in a stockpot. 

Moroccan Vegetable Couscous
adapted from Food & Wine

1/4 cup olive oil
1 medium parsnip, peeled and finely sliced
1 medium carrot, finely sliced
2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, diced
1 garlic clove, minced
salt and pepper
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp caraway seeds
1 1/2 cups couscous
2 cups low-sodium chicken or vegetable stock
1 cup golden raisins

Heat oil in a large stockpot or deep skillet. Over high heat, saute parsnip and carrot until almost tender, about 5 minutes. Add zucchini, onion, and garlic. Season with salt and pepper. Saute an additional 5 minutes, until vegetables begin to brown slightly.

Add cumin, paprika, and caraway. Saute until fragrant, 1-2 minutes. Add couscous and cook, stirring frequently, until toasted, about 2 minutes. Stir in chicken stock, then cover pot and remove from heat. Let stand 5 minutes, or until liquid is absorbed. Fluff couscous with a fork and stir in golden raisins just before serving.

Above: Just after fluffing the couscous.

Economically Friendly: Fresh veggies are always inexpensive, along with onions and garlic. Things like chicken stock, couscous, and golden raisins are pantry staples for me and can often be found on sale. The spices in this recipe are fairly common, caraway seed is not something I normally use but is in the spice rack. At only 1/4 teaspoon, it could be omitted without sacrificing too much flavor. Fennel seed or anise seed would be adequate substitutions.

Environmentally Responsible: Root vegetables are typically considered “all season” even though they peak in autumn, as they keep for longer than most produce. Zucchini can be purchased locally in most areas this time of year as well. A dish like this also makes meat a “side” item rather than the main attraction.

Excellently Healthy:Vegetables, spices, and couscous are great for balancing a diet. Keep the rest of the meal in check and this is a very healthy (and delicious) dish.

Another remake of an old recipe, I’ve been making these noodles since I started this whole cooking thing about two years ago (I didn’t write about it right away, so it’s hard to pinpoint exactly when it all started). This recipe has been modified and adjusted several times, and every time I seem to change something. I’ve swapped dried herbs for fresh, butter for olive oil, Parmesan cheese for feta, added sauteed mushrooms and onions, a splash of lemon juice, and served baked chicken on top. I have also halved and doubled the ingredients. It is a very versatile recipe.

It is also very satisfying. I made this often when James worked frustrating and demanding jobs, like at the ambulance company, because after a long day it really is comfort food: warm, fulfilling, and tasty.

Parmesan Egg Noodles
adapted from Cooking for 2 magazine

3-4 cups dry egg noodles
3/4 tsp salt, divided
2 tbsp unsalted butter 
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
1/4 tsp dried thyme  
1/8 tsp black pepper
1/4 cup shredded Parmesan cheese

Bring a medium to large pot of water to boil. Add 1/2 tsp salt and dry egg noodles. Cook according to package directions, about 8-10 minutes, and drain.

Add butter, olive oil, and garlic, stirring to melt butter. Add remaining 1/4 salt, basil, thyme, and black pepper. Toss to coat the noodles. Sprinkle Parmesan cheese on top, fold into noodles. Serve immediately.

Economically Friendly: These are all ingredients I keep on hand, and adjustments can be made when needed.

Environmentally Responsible: I do not know what the impact of egg noodles is on the environment, but this is a good alternative to rice or wheat products.

Excellently Healthy: Served with steamed veggies and baked chicken, this is part of a well-balanced meal. Swap butter for more olive oil for some healthy fat.

Sweet potatoes are another staple of vegetarian cuisine, and not just because sweet potatoes are tasty. Try swapping sweet potatoes for regular white potatoes, like this take on traditional mashed potatoes.

2 large sweet potatoes
1 small onion, minced
2 garlic cloves, minced
1 tsp paprika
1/4 tsp salt
1/8 tsp black pepper 
3 tbsp butter, divided
1/2 cup milk

Wash and scrub potatoes, cut into cubes. In a large stockpot, cover potatoes with 1 inch water. Bring to a boil. Reduce heat and simmer for 25-30 minutes until potatoes are tender when pierced with a fork.

Meanwhile, melt 1 tbsp butter and saute onions over medium-high heat until softened, 3-5 minutes. Add garlic, paprika, salt and pepper. Saute an additional 2-3 minutes until paprika is fragrant. Remove from heat and add remaining 2 tbsp butter, stirring to melt.

Drain potatoes and return to pan along with onion-paprika mixture and milk. Smash with a large spoon, masher, or electric beaters. Top with additional paprika if desired.

Above: Sweet potatoes do not photograph well, but I promise they are tasty.

Economically Friendly: Kitchen staples like onion, garlic, and butter are inexpensive and add flavor. Sweet potatoes are usually pretty cheap, too.

Environmentally Responsible: Sweet potatoes, like regular potatoes, are considered a “year-round” produce item.

Excellently Healthy: Sweet potatoes are low in calories and high in nutrients, and delicious!

This recipe was so easy, it was a little ridiculous to call it a recipe. I’ve found that some of the simplest dishes, however, get the best reviews! The idea was simple enough: leftover quinoa with golden raisins, some spinach, cucumbers, and a dash of olive oil.

I used leftover quinoa, warmed up slightly in the microwave. I would suggest making the quinoa ahead of time and cooling, or the spinach will wilt. Unless you like wilted spinach, then by all means make this a warm salad instead. Substitute any salad ingredients you like, utilizing whatever is on hand.

Spinach & Quinoa Salad

1 cup uncooked quiona
1 cup golden raisins
5-6 cups baby spinach or other dark, leafy greens
1 cucumber, quartered lengthwise and sliced
1 tbsp olive oil
salt and pepper, to taste

Prepare quinoa according to package directions. Stir in golden raisins, then set aside to cool.

Rinse spinach thoroughly, then toss with olive oil. Add cucumber slices and toss. Season with salt and pepper.

Toss cooled quinoa with spinach mixture. Serve!

Above: Yes, it really is that easy.

Economically Friendly: Nothing here broke the bank, especially the creative use of leftover quinoa from an eggplant dish. Cucumbers are reasonably cheap, as is baby spinach. I encourage improvisation in this salad, just about any veggie would work here.

Ecologically Responsible: Quinoa, as I have discussed before, can stand in for the meat product of a dish. Seasonal, local produce can also make this an earth-happy salad.

Excellently Healthy: This really is a nutrient powerhouse, with quinoa and spinach provide some essential vitamins and still tasting great. With golden raisins, cucumber, and some healthy fat from olive oil, this really is a balanced dish.