The Charmed Kitchen

It was so much fun to cook on New Day Cleveland yesterday. As always, the whole crew was warm and welcoming. Here is my spot with some recipes, too.

https://fox8.com/on-air/new-day-cleveland/cooking-classes-for-fall

Savory Autumn Spice Blend

1 T. paprika

2 t. ground coriander

2 t. mace

1 t. cinnamon

1 t. ground cumin

1 t. ginger

1 t. black pepper

Combine all ingredients and store in an airtight container in a cool place. Use on meats, in dips, soups, stews and marinades. Toss with veggies before roasting or add to butter and spread on bread or add to hot vegetables.

Note: For a larger batch of the spice blend combine:

3 T. paprika

2 T. ground coriander

2 T. mace

1 T. cinnamon

1 T. ground cumin

1 T. ginger

1 T. black pepper

Autumn Red Sauce

2 T. oil

1 T. butter

1 medium onion, peeled and chopped

3-4 cloves garlic, minced

1-2 T. Savory Autumn Spice Blend

2 c. tomato sauce

In saucepan cook onions in oil and butter, over medium heat, until tender. You can brown them a little, if you like. Add the spices and garlic and cook 2-3 minutes. Do not let garlic burn. Add the tomato sauce and heat to a simmer. Simmer over low heat for 15 minutes, stirring occasionally, to prevent burning. Add salt if needed. Makes 2 cups.

Autumn Spice Roasted Potatoes

4 lb. potatoes, scrubbed and cut in chunks

1/4 c. olive oil (amount can be reduced)

2 T. savory Autumn Spice blend

salt and pepper to taste

Place potatoes on baking sheet and toss with the oil. Sprinkle with the seasonings and stir to coat evenly. Bake in a 400 degree oven for about 1 hour or until tender, but browned.  Type of potato will affect baking times as well as the size of the pieces.  Serve with sour cream. Serves 6-8.

Autumn Dip for Veggies

1 (16 oz.) carton of sour cream- you could use Greek yogurt

2-3 teaspoons of the Savory spice Blend

1 t. salt

2 green onions. Trimmed and chopped

Hot sauce to taste

Combine all ingredients and chill until ready to use. Great with veggie tray or on baked potatoes.