sunday dinner redux, side dishes edition - sweet potatoes!

Gooey... Sweet... Caramel-y...

Butterscotch-y Sweet Potatoes!

Sweeten up your Sunday dinner with these rich and decadent sweet potatoes. This is a simple (and overall, healthy) side dish that will not have you scrambling to the store for exotic ingredients, and it's a great dish to bring for gatherings since everyone loves it!

A tiny touch of cinnamon makes this dish perfect for all winter and autumn festivities, or can make a simple dinner pretty special as well. Pair these sweet potatoes with a pork roast, roast turkey or chicken or Cornish hen, or even a tender slow-cooked beef brisket.

And, it really doesn't take that much extra time to start from scratch instead of using canned sweet potatoes; just be sure to use a sharp peeler and knife for cutting. Also, do yourself a favor and don't buy the funny-shaped ones that look like obscene body parts or garden gnomes, etc.; you'll hate yourself later when you're trying to peel them.

ingredients:

• 6 large sweet potatoes, peeled, cut into large cubes and boiled for about 10 minutes
• 1/2 cup brown sugar
• 1/2 cup light corn syrup
• 2 tablespoons butter
• 1/4 cup half and half
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Place cooked, drained sweet potato cubes in an ungreased 13 inch x 9 inch baking dish; set aside.

Combine brown sugar, corn syrup, butter, half and half, cinnamon and salt in a medium-sized saucepan and boil for 5 minutes, stirring constantly until mixture thickens.

Pour sauce over the sweet potatoes, cover and bake 15 minutes. Uncover and bake 15 minutes more, basting sweet potatoes with that delectable sauce.

Makes 6 to 8 servings.

sunday dinner redux - halloween edition, GHOOOOOOOOUL-ash!

The Real Deal - Hungarian Goulash

What a perfect dish for Sunday dinner - on Halloween! Bela Lugosi would be proud.

This isn't macaroni and ground beef in a bland tomato sauce - this is Hungarian goulash, the real thing! Full of beef, peppers, paprika and the uniquely nutty flavor of caraway seeds, goulash is a dish that has been badly maligned over the years and turned into a mockery of its original deliciousness.

Goulash was a dish originally cooked over an open fire, first enjoyed by Hungarian herdsmen (the word herdsman is "gulyás" in Hungarian; this is where the name "goulash" originated). It is now one of the most beloved national dishes of Hungary and there are several spin-offs of it, versions with cabbage, beans etc. But this is the basic recipe and it's perfect as a warming, nourishing meal after a night of trick or treating in the dark, chilly sidewalk jungles. As you can imagine, this tastes wonderful when made a day ahead; just re-heat and serve over buttered egg noodles.

Ingredients:

• 2 tablespoons olive oil
• 1-1/2 pounds boneless beef chuck, cut into 1-1/2 inch chunks
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground paprika
• 2 teaspoons caraway seeds
• 2 cups beef broth
• 4 tablespoons tomato sauce
• 3/4 teaspoon salt
• freshly ground black pepper to taste
• 3 medium red bell peppers or a combination of colors: red, green, orange, or yellow and cut into 1 inch squares (I used ripened Cubanelle peppers; our garden was overflowing with them and I love their flavor, much like a mild banana pepper)

In a large Dutch oven, brown the beef in the olive oil (not too many at one time, otherwise they will not brown properly). Transfer browned beef to a plate and reserve.

Add onion, garlic, paprika, caraway seeds to the oil and browned bits in the Dutch oven. Cook over low heat, stirring often, for about 10 minutes or until onions and garlic are tender but not browned.

Return the meat to the pan, add broth and tomato sauce, combine all and cook, covered, for 1-1/2 hours or until meat is tender. Season with salt and pepper.

Add the chopped pepper squares and simmer uncovered for 10 minutes or until peppers are lightly tender but not mushy.

Serve over buttered egg noodles. Makes 4 servings.

the season's first pot of chili

Chili Weather!

Each year I wait in anticipation for The Perfect Fall Day, the day when you know the time is right. The day when.... it's cool enough to make that first pot of chili in the fall!

Well, yesterday was that day on the Lonesome Road. As the days grew shorter and farmers started to harvest, I knew it would be soon so I've been stocking up on the ingredients while checking the weather forecast each evening. Finally the day was here!

I usually use ground turkey in chili for its low fat content and (usually) lower prices. This time however, I splurged on some lean free-range ground buffalo. What an amazing, rich flavor! A bit on the pricey side, but hey, it was autumn's first pot of chili, an equinox celebration!

You may also notice that I don't include chopped peppers in this recipe. That is just a matter of personal taste; I don't care much for cooked peppers but certainly feel free to add them if you wish; I would suggest poblano pepper for its mild and almost smokey flavor.

I'm not one who serves chili with a side of fire extinguisher; this is not a spicy hot chili. The amounts of ground dried chipotle and cayenne pepper can be increased to suit your own heat tolerance, or you can simply use a hotter chili powder blend.

Ingredients:

• 1 pound lean (90/10) free-range ground buffalo (yes, you can use ground beef, turkey or vegetarian crumbles if you prefer)
• 1 large onion, chopped
• 4 large cloves garlic, minced
• One 28-ounce can petite diced tomatoes, liquid and all
• One 15 ounce can tomato sauce
• One 15 ounce can light red kidney beans, drained and rinsed
• 1-1/2 teaspoons oregano
• 4 teaspoons ground cumin
• 8 tablespoons mild chili powder
• 1/4 teaspoon (or more to taste) dried chipotle chili powder
• 1/8 teaspoon (or more to taste) cayenne pepper
• 1 level teaspoon salt
• lots of freshly ground black pepper to taste

"Red Hot" fine silver necklace by Lonesome Road Studio.

In a large soup pot or Dutch oven, brown and break up the ground buffalo a bit and add the chopped onion and minced garlic, cooking until softened but not browned.

Add the diced tomatoes; fill the empty 28 ounce can with water and add to the pot. Add tomato sauce, spices and beans, combining thoroughly. Cook on a low simmer for as much time as you can allow; an hour will be fine but the longer this amazing brew cooks, melding spices, juices and free-range goodness, the more magical the flavor will be!

Offer toppings like shredded Cheddar or Jack cheese, sliced jalapeno peppers, sour cream, chopped raw onion, or chopped cilantro.

Serves approximately 6.