Decided to have a roasted dinner tonight - there were some lovely local beets and sweet potatoes hanging out in the bin and the last of the summer squash - and made a chicken bog from a leftover roast chicken for the meat eaters in the house.
I cubed the root vegetables, and seasoned as follows: Beets - tossed with powdered curry and a sprinkle of cumin . Potatoes: coated with garlic and heavy pepper. Sweet potatoes:sprinkled with cinnamon and powdered ginger. I piled the cubes in the bottom broiler pan, covered with heavy foil, and roasted at 420 degrees for about forty five minutes. I then uncovered them for another ten minutes of cooking to dissipate any moisture from the bottom of the pan.
At the same time, I roasted a casserole of yellow squash, yellow onion, mushrooms, and about 3 oz. of a chopped 3-year block cheddar from Happy Cow Creamery . (There is NO comparison to grocery store cheddar here - snobbish though it may sound, sometimes it is definitely worth it to spend the extra for excellent flavor). I put this in a small enamelled roaster and added it to the oven about twenty minutes into the cooking time, then removed it during the last ten minutes for the root veggies.
To make the carnivores happy, I covered the meaty carcass of a leftover garlic-roasted chicken with water and about a 1/2 t. of pepper and simmered it for an hour on low heat to make a broth. I then picked out the meat and strained the broth , measuring 2 cups to cook a batch of basmati rice. I then added a T. of unsalted butter, a t. of black pepper, and the chicken and put it in a pottery casserole dish to meld a bit in the oven during the last 10 minutes.
I loved the blend of flavors where the foods cooked alongside (a hint of garlic on sweet potatoes turns out to be a fabulous combo!!) and it was a good cool-weather dinner.