Honey Roasted Carrots with Tahini Yogurt

Another fall dinner for us.  Roasted vegetables remind me of fall.

This recipe is from Yotam Ottolenghi's book - Plenty More

3 T honey
2 T olive oil
1 1/2 tsp cumin seeds, toasted
3 thyme sprigs
2 pounds of carrots - cut into large sticks
salt and pepper

Sauce
3 T tahini
2/3 c Greek yogurt
2 t lemon juice

Preheat oven to 400

In a large bowl, put the honey, oil, cumin seeds, thyme, salt and pepper.  Add carrot sticks.  Stir.  Put on large baking sheet (sprayed with Pam).  Roast for 30-40 minutes, stirring every 15 minutes.

While cooking put all sauce ingredients into a bowl and stir.

Transfer carrots to serving bowl and top with sauce.

Bread Machine recipe - Cinnamon Chip Bread

Fall is in the air.  I can feel it.  I really don't want fall to come, because that means winter is around the corner.  I haven't recovered from last winter.  I don't think any Bostonian has recovered from last winter.

Here is a recipe that is really easy, if you have a bread machine.

Cinnamon Chip Bread

1 cup plus 2 T water
2 T butter
3 cups bread flour
3 T sugar
1 1/2 t salt
1 heaping t cinnamon
2 1/2 t bread machine yeast
3/4 c cinnamon chips (can get from King Arthur Flour)

Use the basic cycle.

This recipe makes one loaf in a 1 1/2 lb machine.  Put all ingredients in the pan, except for the chips.  Start the machine.  Add the chips when the machine beeps to add raisins (some machines have a special place to put the chips).  Remove bread from machine at the end and cool on wire rack.

Excellent toasted with a small amount of butter.

The house will smell amazing.

Slow Cooker Greek Style Cinnamon Pot Roast

I have been MIA for a few weeks, and I am sorry.

Overnight camp ended, and then there was a flurry of activities, followed by a lovely vacation (Niagara Falls - Canadian, Day Trip to Toronto and the Baseball Hall of Fame).  I do owe you all a post about that. . . . . and then we had another week of no camp and no school.

Then school started and now Rosh Hashana is here.

So, I tried this dish at Newton City Hall when Newton honored some great local businesses.  Whole Foods made this, and not only did the kids like it, but I did.

Serves 8

2 t canola oil
2 1/2 pounds of beef chuck roast (trim off the extra fat)
1 t sea salt
freshly ground pepper
2 onions - chopped
3 garlic cloves, minced
28 ounce can of diced tomatoes
3 cinnamon sticks

Heat oil in a large skillet over medium high heat.  Sprinkle beef with salt and pepper.  Cook until browned on all sides.  (About 10 minutes).

Transfer beef to a slow cooker.  Add onions to the skillet and cook, stirring until browned, about 6 minutes.  Stir in garlic and salt pepper.  Transfer onion mixture to the slow cooker.  Add tomatoes with their juices and put in the cinnamon sticks.  Cover and cook until meat is fork tender (8hours on low or 5 hours on high).

Remove from slow cooker and serve.