Sunday Supper

I can't remember the last time we all sat down and ate together... it must be atleast 6 months back. Last sunday however, we got an opportunity to do just that and the baby obliged as well and took a small 15 minute power nap during that time. Colder weather always makes me want to use the oven often because baking makes the kitchen and the house in general so much more warm and comforting so we had quite a few baked items.

On the menu were Sweet Potato Fries, Baked Potato Wedges, Hummus, Pita Bread, Roasted Broccoli, Pear Slices & Apple slices - a light and satisfying meal.

Baked Sweet Potato Fries:

Ingredients:Sweet Potatoes - 3, cut into thick sticks
Chilli powder - to tasteSalt - to taste
Extra Virgin Olive oil - 1 tbsp

1) Preheat oven to 425 F. Toss the sweet potato with the seasonings and oil.

2) Spray a baking sheet lined with aluminium foil and lay the sweet potato as a single layer and bake for about 20 minutes or so, turning them over once in between until done.

They don't get super crisp but are very tasty and the spiciness from the chilli powder and sweetness of the potato go well together.

HUMMUS
Ingredients:Garbanzo/Chick peas - 1 (14 oz) can, drained and rinsed well
Garlic cloves - 1 medium or 2 small, peeled
Extra virgin olive oil - 1 to 2 tbsp
Tahini paste - 1 tbsp (I roasted sesame seeds and ground them with olive oil & salt with chilli powder)
Chilli powder - approx 1 tsp
Lemon juice - from half a lemon
Salt - to taste
Water - a few tbsp as required to get the right consistency

Method:1) Blend together the tahini, garlic, olive oil for a few seconds and then add the drained chickpeas, lemon juice, chilli powder, salt with water as required to make a paste.
This is a very versatile recipe and you can change the ingredients and texture to your preference. It will also be good to add some roasted red peppers or jalapenos for a spicy kick.
Serve with crudites or with toasted pita bread.
Finally, always a good sign at the end of the meal... :)