Thanksgiving Menu 2010: Grateful for the bounty

Thanksgiving 2010 Menu

Fall Butternut Squash Soup

Nana's Whole Wheat Crescent Rolls

Nama's Armenian Pilaf

Green Bean Casserole

Southwestern Roasted Sweet Potato Salad

Mary's Free-Range Herb Roasted Turkey

Wild Rice & Goat Cheese Stuffing

Pomegranate-Pear Cranberry Sauce

Pumpkin Tiramisu

Nana's Blueberry Pie

Vanilla Ice Cream

Thanksgiving is one of my favorite holidays because it's a chance to celebrate two things I love: family and food. At the Gilmore Home, preparing the Thanksgiving feast is just as much fun as eating it because we all get together to prep and cook together. This year our table will be filled with our family, my parents, Ericlee's parents, my brother and sister-in-law and niece, a cousin and her baby and any of my hubby's students who are brave enough to join the party.

Our healthy journey over the last several years has meant seeking out and creating new healthy versions of Thankgiving faves. We've tackled our menu little by little, one dish at a time. Last year we ditched the traditional sweet potatoes with marshmallow sugar overload and added a Sweet Potatoes dish with Pomegranate & Mint. This year I'm serving up a new spin on sweet potatoes that I learned from my friend Sam Jessup at our church's "Taste of Friendship" event a few weeks ago. His Southwestern Roasted Sweet Potato Salad has a memorable Chipotle pepper kick. It's also a great addition because it can be made a few days ahead and still maintains that pop of flavor and healthy ingredients.

The biggest change or step we took this year was ordering a turkey through Whole Foods. Ericlee did a little research and found out that these cage-free birds are from a local Sanger family. Mary's Free Range Turkeys eat a vegetarian diet. They never have antibiotics or hormones. No preservatives are added to them. The little brochure explains, "Mary's Free Range Turkeys are raised the old fashioned way: with plenty of space. In the sunny San Joaquin Valley of California, the turkeys are humanely raised by allowing them to roam in a stress-free environment. With cleaner living quarters, a healthier and happier turkey is grown resulting in a wonderful taste." Sounded impressive to us. The cost was only $1.99/pound - We thought it would be much more.

Maybe you're like me and you're already skipping ahead to all the creative ideas you can employ with turkey after Thanksgiving. Here are some of my fave Thankgiving Leftovers options. This year I'm going to try out Turkey Mole - a recipe from my chef friend Willie Bezemer. I can hardly wait for the meal after Thanksgiving!

Leave us a comment. What's new or traditional on your menu this year? How are you using local ingredients to celebrate?

Budget Bites: Haitian Squash & Sauce Beans with Rice

This week's "budget bites" feature comes compliments of our Haitian friend, Peter Constantin. Peter is staying with us for a week and he wanted to cook us some Haitian regulars. The Haitians live on rice and beans and prepare it many different ways, depending on what's available. Rice and beans are amazing together because they are a "complete protein," which means they contain all 20 amino acids that are bodies need. 

Another of our favorite side dishes is this squash dish using chayote. Squash is is full of beta carotene (great antioxidant) and Vitamin C. Those are two germ-fighters we want in our diet, especially during cold season. 

Both of these dishes are packed with nutrients and inexpensive to eat. We like to eat Haitian food and remember to pray for our friends in Haiti. Find more Haitian recipes here.

Pwatann Militon (Squash cut in sauce)

2 chayote, peeled

6 cups of water (approximate)
2 garlic cloves
1 green onion stalk
2 sprigs of fresh thyme

1 tablespoon tomato paste

1. Boil water.

2. Meanwhile, peel to chayote and cut into match sticks.

3. Add chayote to water. Boil until tender. Strain leaving about 1 cup of water/liquid.

4. Smash green onions and garlic in mortar & pestel (or blender). Add to chayote mix.
5. Add thyme and tomato paste.
6. Simmer approximately 5 minutes in sauce.

Haitian Sauce Beans with Rice

FOR BEAN SAUCE:

Ingredients:

2 cups pinto beans

4 cups water

4 whole cloves

2 stalks fresh thyme

3 stalks fresh parsley

1/4 green pepper

1. Boil 2 cups beans in 4 cups water.

2. Add 4 cloves and 2 teaspoons salt to boiling water for flavor.

3. Boil until tender (you can press together with your fingers). 

4. Set aside to cool.

5. Take 1/2 beans from the water and add to a blender. Blend until smooth.

6. Add back to the beans in water.

7. Quarter green pepper and add one quarter piece to sauce. Add thyme and parsley.

8. Boil an additional 10 minutes until sauce thickens slightly.

FOR RICE:

Ingredients:

1 tablespoon olive oil

1 stalk green onion

5 cups water

2 1/2 cups jasmine rice

2 teaspoons salt

1. Add olive oil to large pan. Break onion in half and saute in oil until fragrant.

2. Add 5 cups of water to pan. Bring to boil.

3. Meanwhile, rinse rice in a strainer under water. Add rice to boiling water.

4. Add salt.

5. Allow to boil until most of the water has evaporated. Then cover and lower temperature to simmer for approximately 20 minutes rice is fluffy.

Cooking Club: I'm Dreaming of a Green Christmas

This past weekend we hosted our 6th Annual Cooking Club Christmas Party. This year the theme was a "Green" Christmas and we tried for a menu full of local and organic specialties. All the guests also brought new or used cookbooks wrapped in something recycled. As is our tradition, the ladies cooked and the guys cleaned up.

The menu included:

Sleigh Driver Punch

Organic Spicy Greens with Butter Lettuce, Feta cheese and sliced Fuyu persimmons

Sweet potato & Onion Galette

(except we used local Gouda cheese from Bravo Farms & ground almonds instead of walnuts)

Oven-Roasted Butternut Squash with Garlic & Parsley

Pomegranate Beef served over Quinoa

with Pomegranate Salsa

Upside-Down Pear Gingerbread with Cinnamon whipped cream

Many of the recipes were from Eating Well magazine. We also used a few other new recipes. The Pomegranate Beef was the Main Course and it featured an easy crockpot recipe using grass-fed beef from a local rancher in Tulare. The roast turned out beautifully tender and flavorful. We topped it with a Pomegranate relish or salsa (recipe below). My friend Cori helped me can (or jar) the salsa and we also sent our guests home with a jar as a gift.

Pomegranate Beef

-3-lb. grass-fed beef roast
-1 cup pomegranate juice
-1 (15-ounce) can organic fire-roasted tomatoes (We found them at Trader Joe's).
-1 cup golden raisins
-1/4 cup balsamic vinegar
-4 cloves garlic, minced
-1 teaspoon marjoram
-1 teaspoon thyme
-1 teaspoon oregano
-1 teaspoon rosemary
-1/2 teaspoon ground black pepper
-2 teaspoons sea salt

1. Combine all ingredients except for roast.
2. Pour mixture over roast in a crockpot.
3. Cook on low setting 5-6 hours until roast is fork tender and easy to shred.
4. Serve over rice or quinoa. Top with Pomegranate relish/salsa

Pomegranate Relish/Salsa

Ingredients:
-Seeds from 2 medium pomegranates, about 1-1/2 cups

-1/2 cup finely chopped sweet onion
-1-1/2 tablespoons finely chopped, green jalapeño pepper
-1 tablespoon lemon juice
-1 tablespoon organic sugar
-1/4 teaspoon salt

1. Gently fold together pomegranate seeds and remaining ingredients.

Makes 1-1/2 cups.

And the star of the evening was the old-style Christmas gingerbread with a fun twist - pears. This recipe was adapted from William-Sonoma's "Seasonal Favorites" cookbook. This dessert surprised us all and we were actually scrambling for seconds.
 
Upside-Down Pear Gingerbread
 
1 1/2 cup unsalted organic butter, softened
1 1/2 cup organic brown sugar
4 large Bosc pears, peeled, cored and thinly sliced
2 large cage-free eggs
1/2 cup organic dark molasses
3 cups whole wheat pastry flour
4 teaspoons ground ginger
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves (a pinch)
1 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup boiling water
 
Cinnamon Whipped Cream
1/2 pint whipping cream
1 tablespoon organic sugar
1/2 teaspoon cinnamon
 
1. Heat oven to 350 degrees.
2. Using a non-stick skillet, melt 1/2 cup of butter. Stir in 1/2 cup of brown sugar and stir until sugar melts. Add pear slices and cook, stirring occassionally until pears begin to slightly soften (about 5 minutes).
3. Arrange the pears (with all their juices and butter) in an even layer over the bottom of an 9x13 baking dish/cake pan.
4. In a mixing bowl, beat together remaining 1 cup butter with 1 cup brown sugar until light and fluffy (about 3 minutes).
5. Add the eggs and molasses and beat into mixture.
6. Add flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt. Beat until fully incorporated. Do not overmix. Turn on mixer and slowly pour in 2/3 cup hot water into the batter and blend until incorporated and batter is smooth.
7. Spoon the batter over the pears in the dish. Bake until springy to touch (approximated 35-40 minutes).
8. Remove from the oven and cool for 5 minutes on a rack.
9. While the cake is cooling, beat whipping cream. Add 1 tablespoon organic sugar and 1/2 teaspoon cinnamon.
10. Carefully invert the cake onto a serving plate (or invert individual slices with a spatula). Cut into squares and serve warm topped with cinnamon whipped cream.

Serves 10-12.

Pumpkin-Pecan Whole Grain Waffles

Yesterday my hubby woke up and asked if we could have Pumpkin Waffles. I thought that was a funny request since I've never made Pumpkin Waffles before. We do pumpkin pancakes quite often. Of course, I'm always up for the culinary challenge so I made a face at him and set to work.

In case you haven't noticed, this time of year we throw pumpkin into everything so I figured, why not? If you're looking for something a little different to grace your breakfast table, try these. We made a double batch and froze some for another breakfast. You could always skip the pecans if you're not a fan or even substitute with walnuts or almonds. Pumpkin is a great source of fiber and it's full of carotenoids, which are antioxidants. Since it's cold and flu season, we're always looking for ways to incorporate antioxidants into our meals.

Did you know that an ounce (9 grams) of pumpkin seeds has the same amount of protein as an ounce of meat? (Check out The Doctors Book of Food Rememdies). You could even throw some toasted pumpkin seeds on top of the waffles.


Pumpkin-Pecan Whole Grain Waffles


½ cup butter, melted

1 cup pumpkin puree

4 eggs

1 ½ cups raw milk

2 cups whole wheat pastry flour

½ cup wheat germ

2 tablespoons baking powder

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

1 teaspoon sea salt

½ cup chopped pecans

Maple syrup


Directions:

1. Using a mixer, beat eggs and raw milk. Add pumpkin and butter.

2. Add flour, wheat germ and baking powder. Mix.

3. Add cinnamon, nutmeg, ginger and sea salt. Mix.

4. Add chopped pecans.

5. Follow instructions on waffle maker. Serve drizzled with real maple syrup.

Tuesday Pantry Challenge: Zucchini Flat Breads

What's for Breakfast:
Trader O's
Cranberry-Walnut Toast with butter/cream cheese
Banana-Pumpkin Muffins
Banana

What's for Lunch:
Grapes & Pomegranate Seeds
Zucchini Flat Breads (recipe below)
Leftover Butternut Squash soup
Banana-Pumpkin Muffins

What's for Dinner:
Fall Flavors Vegetarian Lasagna
Whole Wheat Honey Bread (made by Maria Lazo)

Thanks for joining us on our healthy living journey. Today marks Day Two of The Great Pantry Challenge. To be honest, this whole eating out of the pantry thing has not been hard at all so far. I was expecting to be mopey and have major withdrawals for my weekly Trader Joe's run. Sure, it's only day two, but already I'm discovering I have so much more food than I thought I had when I originally made my careful menu plans last Thursday. (It's amazing what joy a small bag of dried black beans discovered in my freezer can bring!)

One of the main reasons we are in plenty instead of want is because we have family and friends who continue to share with us. My mother-in-law had extra grapes and almonds from a Valley farmer who goes to her office. My mom decided to get creative in her baking and then shared a bread made in her bread maker. For lunch, we invited our friends the Freelands over. They are also doing this Pantry Challenge. They shared extra pizza ingredients for a second flatbread. Sure, they have five kids but our food supply wasn't really depleted when we considered what they shared and the great feeling one gets when sharing fellowship around the table. This evening another couple shared with us a bag of organic raisins from the farmer's market because they couldn't make it through their abundance.

Unbelievable. Mind you, I never solicited food from friends or family members; they just happened to have extras to share. Most of them don't even know we are doing this challenge. Imagine what would happen if people decided to share the abundance we have in the city of Fresno with the homeless. What about sharing the abundance we have in the United States with other countries that are experiencing food crises? Could be revolutionary. I have this feeling this week is going to teach me a lot more than just how I can save a few pennies eating out of my pantry.

Ok, on to dinner. One of the items I discovered when menu planning was a box of whole wheat lasagna noodles. I decided to dig out a recipe I created last winter and try it again with what I had on hand. First, I had to consider the sauce. I didn't have any tomatoes (fresh or canned) so I had to use two cans of organic tomato sauce instead. That was easy enough. I also substituted sliced zucchini from lunch for the mushrooms and chopped swiss chard instead of the purple kale. We didn't have ricotta cheese or anything really close so we tried the lasagna without it. The result was a really yummy entree. The most amazing part of the meal is that my parents joined us and my carnivore of a father actually gobbled up two slices of my mom's homemade wheat bread and two servings of lasagna and then said, "I'm full!" He didn't even realize he had just eaten a mean VEGETARIAN lasagna. Mangia! Mangia!

Don't worry meat-eaters: we have no intentions of going totally vegetarian. Over the last two years we have taken "baby steps" to eating more healthy. We have seriously amped up our daily intake of vegetables and fruits and taken our carnivore tendencies down a notch but we still eat meat. We are just attempting a vegetarian meal once or twice a week to save money, clean out our systems and fight the bad guys (sickness and disease). I like to think of it as a part of prevention rather than paying the big bucks in doctor bills and meds later.

A Note from our Nutrition Guy (aka my Hubby):

What a lot of people don't realize is that our bodies need foods that are filled with nutrients, not just calories. For example, a bowl of raspberries and a bowl of Oreo cookies may have the same amount of calories but the amount of nutrients they contain are drastically different. Nutrients provide more than just energy; they also fight the diseases and chemicals we encounter daily in our environment.

Raw leafy greens have the highest nutrient density of any food. Our family tries to incorporate a serving of raw leafy greens in our menu each day. They are kind of like the superheroes of food. Examples include Swiss chard, kale, spinach, collards, parsley, romaine and more. In this day an age, you don't need to do it Popeye-style and force down a can of spinach. Instead think of creative ways you can incorporate leafy greens in your regular meals. We sneak a handful of greens in our morning smoothies, chop and add them to soups and layer them in lasagnas. Then, of course, there's always the classic salad option.


*Today's featured recipe was created in the kitchen using what we had on hand. I've seen lots of chefs do a kind of zucchini appetizer or pizza like this but I wanted to try for a new crust. After reading several recipes, I put together this one which incorporates spelt flour for added nutrition. The dough was surprisingly tender and easy to make. And the whole ordeal is quite cheap but elegant enough for a fancy holiday party.

Zucchini-Garlic Flat Breads
Makes 2 flat breads, 9-inch diameter
Ingredients:

Crust:
-3 cups unbleached flour (Trader Joe's chemical-free brand)
-1/2 cup spelt flour (bought in bulk from Winco)
-1/2 teaspoon quick-rising active dry yeast
-1 teaspoon honey
-2 tablespoons olive oil
-2 teaspoons sea salt
-1 cup warm water

Toppings:
-Zucchini, thinly sliced
-5-6 cloves garlic, minced
-1/2 cup Parmesan cheese

1. Combine all crust ingredients in a heavy duty mixer (like Kitchenaid). Using dough hook, mix together on low speed until dough comes together and away from the sides of the bowl (approximately 2 minutes).
2. Remove hook and cover bowl with plastic wrap. Let dough rest for 20 minutes.
3. Reattach dough hook and beat dough for 5 minutes. Cover bowl with a towel and let rise for 1 hour until dough puffs.
4. Divide dough in half. Refrigerate for later or roll out on a floured pizza pan or stone.
5. Heat oven to 400 degrees. Meanwhile, add toppings to flatbread dough.
6. Bake approximately 10-15 minutes or until dough is golden brown and cheese is melted.
7. Serve plain, cut into wedges or drizzle with a favorite sauce like honey mustard or Goddess dressing.

Recipe of the Week: Chocolate-Pumpkin Bread Pudding

Ok, friends. There's probably nothing I like more during this season than the flavors of pumpkin and chocolate melded together in a yummy comfort food dessert. That's exactly why my daughter and I decided it was time to do some experimenting in the kitchen. I shared this recipe at our MOPS (Mothers of Preschoolers) meeting a few weeks ago. This is a perfect way to put day-old or hardened baguettes to good use. If you're looking for a snazzy dessert for your Harvest Party or even a decadent Fall Brunch idea, check this out!

Chocolate-Pumpkin Bread Pudding

Ingredients:
-1-pound loaf whole wheat bread (or consider using leftover bagels, baguette, croissants or other whole grain breads)
-olive oil spray
-6 large eggs
-2 cups raw milk
-1 cup heavy cream
-2 cups pumpkin puree (15-oz. can organic pumpkin)
-1 tablespoon vanilla
-1/2 cup organic brown sugar or 1/3 cup honey
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1/2 teaspoon salt
-1 bag semi-sweet chocolate chips or grain sweetened chocolate chips
-1/4 cup maple syrup

1. Cut the bread into 1-inch chunks.
2. Spray a 2-quart oven-proof dish with olive oil spray. Add bread chunks to  dish.
3. In a separate bowl, mix together eggs, milk, heavy cream, vanilla and pumpkin.
4. Stir in cinnamon, nutmeg and salt. Stir in chocolate chips
5. Pour mixture over the cubes of bread. Let sit 20 minutes to soak into bread.
6. Meanwhile, heat oven to 350 degrees. Bake for 1 hour or until knife inserted in center comes out clean.
7. Drizzle maple syrup on top & serve.

Cooking Club: Fall Flavors with the Friends

This Saturday we had a Fall Flavors Cooking Club with our friends, the Freelands and the Benedicts. Our original intention was to go apple-picking somewhere in the Valley and then bake with our pickings. After several days of searching the internet and making phone calls to local farms, I discovered we missed the boat this year on apple-picking. We'll have to plan a trip for next year to the illustrious Apple Hill. We decided on the Hillcrest Pumpkin Patch in Reedley as an alternative for some fall fun. The pumpkin patch was a winner with corn mazes, a hike up to a train, mounds of pumpkins to choose from and even a giant tree swing. After we frolicked in the fall weather we headed to the kitchen for some good eats.

Our menu included:

Chicken with Spiced Apples

Pumpkin Soup

Apple Cupcakes with Cinnamon-Marshmallow Frosting

The Pumpkin Soup was a recipe created right in the Freelands kitchen with some fresh ingredients we picked up at the Vineyard Farmer's Market, from Stacie's friend's farm and from the pumpkin patch. The result was a fabulous pureed soup with a secret ingredient - coconut milk - that made it memorable.

Bon appetit!

Pumpkin Party Soup

Serves 8-10

Ingredients:
-2 tablespoons organic butter
-1 red onion, chopped
-2 cloves garlic, minced
-1 small sugar pumpkin (2 cups, chopped - could substitute canned)
-4-5 sweet potatoes (2 cups, chopped)
-1 medium butternut squash (2 cups, chopped)
-1 quart organic vegetable broth
-1 bunch bok choy or celery (1 1/2 cups, chopped)
-2 teaspoons salt
-1/2 teaspoon black pepper
-2 teaspoons curry powder (We used Cost Plus World Market's mild curry.)
-1 15-oz. can organic coconut milk (We used light from Trader Joe's.)
-1/2 cup green onions, chopped for garnish

1. Chop onions and mince garlic. Add to large soup pot with butter. Cook until onions are translucent.
2. Meanwhile, get to work chopping the other veggies. Peel and quarter pumpkin, sweet potatoes and butternut squash. Clean out any seeds and then coarsely chop hard flesh into 1-inch cubes. Add to soup pot.
3. Add vegetable broth and simmer vegetables approximately 20 minutes until soft.
4. Add chopped bok choy (or celery). Add salt, black pepper, curry powder and cook 20 minutes more.
6. Using and immersion blender or other appropriate appliance, puree with soup in batches. When soup is smooth, add coconut milk.
7. Serve with green onions for garnish.

**We were blessed to have Nathan Freeland and my sweet hubby to help with the veggie chopping and pureeing of the soup, but if you want to save time you might consider squash that is already peeled and diced from places like Trader Joe's and Costco.

Here are some more of our favorite Fall Flavors recipes:

Harvest Apple Salad

Squash & Corn Chowder

Chili Pizazz & Honey Cornbread Muffins

Butternut Squash Soup

Pumpkin Pancakes

Pumpkin Chocolate Chip Cookies

Harvest Banana-Pumpkin Muffins

Recipe of the Week: Chocolate Chip Zucchini cookies - Zookies

Zucchini is starting to appear at the farmer's markets and in my friends' backyards here in Fresno. What to do with this abundance of zucchini? My friend Brandy Freeland shared this recipe for "zookies" with me. I changed it up to make it my own. These cookies are light and buttery in taste with the consistency of a coconut macaroon. These are a great way to sneak some squash into your kids' snack time. And who can go wrong with some dark chocolate morsels to feed your chocolate cravings?

Ingredients:

1/2 cup organic butter, softened

1/4 cup 100% pure maple syrup

1 cage-free, organic egg

1/2 teaspoon organic vanilla

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups organic zucchini, shredded

1 cup oats

3/4 cup coconut, shredded

1 cup dark chocolate chips


Directions:

1. In a large bowl, cream together the butter and maple syrup.
2. Add the egg and vanilla. Beat well.
3. Sift in the flour, baking soda, and salt. Mix just until incorporated.
4. Stir in the shredded zucchini, oats and coconut.
5. Stir in dark chocolate chips.
6. Drop the dough by the tablespoonful onto greased cookie sheets. Flatten slightly with spatula.
7. Bake at 350 degrees for 12-14 minutes until golden brown on the edges.

Makes 2 dozen cookies.

Recipe of the Week: Squash & Corn Chowder

I was perusing some of my old Bon Appetit magazines the other day and I came across this recipe. I like to save my mags according to the seasons and return to them for ideas when new produce comes into our local farmer's market. This chowder recipe showcases butternut squash and corn so I thought I'd try it with a few of my own twists.

Adapted from Bon Appetit, October 2003 issue

Fall Squash & Corn Chowder

Ingredients:

10 slices turkey bacon, chopped

2 tablespoons organic butter

3 medium onions, chopped (I used 2 yelllow & 1 red)

2 chopped bell peppers (red, yellow or green work)

1/4 cup whole wheat pastry flour

9 cups chicken broth

4 cups 1/2-inch cubed, peeled, seeded butternut squash (You can use a whole squash measuring about 1 3/4 pounds or get the prepeeled, seeded & cubed packages of squash in the refrigerator section of Trader Joe's)

4 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 tablespoons oregano (original recipe calls for thyme)

2 16-oz. bags frozen corn or 4 cups fresh corn kernels

1 cup whipping cream or plain yogurt

2 chicken breasts, boiled/heated in crockpot & cubed (or you can save time and buy a rotiserrie chicken & shred)

1 cup chopped green onions

1/2 cup cilantro, chopped

2 teaspoons salt

1 teaspoon pepper

Directions:

1. Cook bacon pieces in large pot until crisp. (If using regular bacon, pour out some of drippings.) Set aside.

2. Add butter to pot and melt.

3. Add onions and 1 of chopped bell peppers. Saute until onions and peppers are soft.

4. Add flour; stir 2 minutes.

5. Mix in broth, squash potatoes and oregano; bring to a boil.

6. Reduce heat to medium-low; simmer uncovered until veggies are tender (approx. 12 minutes).

7. Add corn, cream/plain yogurt, remaining bell peppers and simmer additional 10 minutes.

8. Add chicken, turkey bacon, green onions, 1/2 cup cilantro; Simmer 5 minutes.

9. Add salt & pepper.

10. Ladle chowder into bowls and garnish with extra green onions.

Serves 10-12

Side suggestions: Honey Cornbread Muffins

Here's another Fall squash recipe with that comfort food feel...

Deep Dish Potato & Pumpkin Pie

My friend Allison served this one at a recent dinner and it was a hit. Here's a great way to get your family to eat a hearty vegetarian meal. None of us missed the meat and you can substitute in whatever vegetables you have on hand.

Recipe of the Week: Fall Butternut Squash Soup

Looking for something that showcases all those great fall flavors. Try this recipe for a vegetarian main dish or healthy side. It's our tradition for starting out our Thanksgiving meal. You could use it for a Pumpkin or Harvest party or your next Fall Soiree. Enjoy!

FALL BUTTERNUT SQUASH SOUP

Ingredients:
1 medium onion, chopped
2 tablespoons olive oil or organic butter
2 medium butternut squash, peeled & cubed (or Trader Joe's does it for you if you don't have time - check out the fresh stuff in the refrigerated section!)
2 tart granny smith apples, grated
1 cup celery, chopped
3/4 cup white wine (sherry or chardonnay)
2 large boxes (organic) chicken broth (about 50 oz.)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon parsley, for garnish
1/4 cup cream, for garnish

Directions:
1. Add olive oil or melt butter in large pot. Add butternut squash. Saute in pot for 15-20 min. until soft.
2. Meanwhile, prepare other vegetables and apples. Add to pot and allow to sweat until soft.
3. Add wine, broth and spices to pot. Bring to boil and cook 5 min. Lower heat and cook for additional 45 min.
4. Puree soup using immersion blender or food processor.
5. Serve with cornbread muffins, crescent rolls or other hearty bread.

*For fancy garnish, drip small amount of heavy cream on top of each bowl of soup. Use toothpick to drag cream around in curly designs. Top with fresh parsley.

Recipe of the Week: Pumpkin Pancakes

When the crisp temperatures of fall and the colored leaves appear, so do pumpkins and other kinds of squash. In addition to putting them in all different recipes, we love to use them for decoration and craft projects at our house. Pumpkin also happens to be one of those awesome power foods. Pumpkin is high in fiber and iron. It's a beta-carotene king which protects against cancer of the esophagus, lungs, stomach.

Ingredients:

1/4 cup butter, melted
2 eggs
2 cups raw milk or buttermilk (even plain yogurt will work)
1 cup whole wheat pastry flour
1/2 cup spelt flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups pumpkin pureed/ 1 15-oz. can pumpkin (organic)


maple syrup
1/2 cup chopped pecans or walnuts

1. Melt butter in the skillet you plan to use for your pancakes. Set aside to cool.
2. Meanwhile, beat eggs and milk.
3. Add flours (feel free to mix different flours as you desire), baking powder, baking soda, salt, cinnamon and nutmeg. *Note: If you are using whole wheat flour or spelt, you may want to add more liquid to the batter. Different flours thicken up this batter differently.
4. Blend well. Add pumpkin puree.
5. Pour or spoon batter onto griddle/skillet. Flip when little bubble form on top of pancakes (2-3 minutes).

6. Transfer to a plate and serve with maple syrup and chopped nuts sprinkled on top.



**I love experimenting with squash. Here are some other recipes I've created that use different types of squash. Do you have a favorite fall squash recipe? Please share about it in the comments section!

Pumpkin Chocolate Chip Oatmeal Cookies
Banana-pumpkin Mini Loaves or Cake
Thanksgiving Butternut Squash Soup