Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods.
Macadamia Nut Roasted Sweet Potatoes
Give sweet potatoes a modern and delicious update in this dish that is sure to become a favorite at your Thanksgiving table. The marrying of sweet potatoes, toasty macadamia nuts and vinegar go together very well.
INGREDIENTS
1/4 Cup Toasted Macadamia Nuts
4 Medium Peeled Sweet Potatoes
1/4 Cup Olive Oil – Divided
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Balsamic Vinegar
3 Tablespoons Maple Syrup
1 Teaspoon Dijon Mustard
Preheat your oven to 350° F. Place the macadamia nuts onto a baking sheet and bake for 8 minutes. You will want the nuts to be lightly browned and fragrant. Remove from the oven and let cool. Chop the nuts and set aside. Turn the heat up to 400° F. Grease a glass baking dish. Cut the sweet potatoes into wedges and toss them in the baking dish with 1 tablespoon of olive oil, salt and pepper. Bake for 1 hour until tender. Stir occasionally. Remove from the oven and let cool for 5 minutes. Transfer to a serving plate. In a small size bowl whisk together the rest of the oil, balsamic, maple syrup and mustard. Drizzle over the sweet potatoes and top with the toasted macadamia nuts. Serves 4
Hummus
INGREDIENTS
2 ½ Cups Chickpeas
1/3 Cup Lemon Juice
½ Cup Tahini
2 Crushed Garlic Cloves
2 Tablespoons Olive Oil
½ Teaspoon Cumin
½ Teaspoon Cayenne Pepper
Pinch of Black Pepper
1/3 Cup Water
Parsley & Olive Oil to Garnish
You may use either fresh (dried & cooked) or canned chickpeas. Make sure that you drain and rinse the chickpeas. Combine the beans, lemon juice, tahini, garlic, olive oil, cumin, cayenne pepper, water, salt & pepper in a blender or food processor. Puree until smooth. Remove to serving bowl. Best if refrigerated for at least 3 hours. Serve in a shallow dish, drizzle additional olive oil, parsley and cayenne pepper to garnish just before serving.
So Much Better Than From A Can!
Enchilada Sauce
INGREDIENTS
3 Tablespoons Olive Oil
1 Tablespoon Flour
¼ Cup Chili Powder
2 Cups Chicken Stock
10 Ounces Tomato Paste
1 Teaspoon Dried Oregano
1 Teaspoon Ground Cumin
½ Teaspoon Salt
In medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add chicken stock, tomato paste, oregano and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings as you see fit. Serve on top of your favorite enchiladas. Makes about 2 ½ cups.
