"Pumpkin" Pie
Step 1 – Cooking the squash
Preheat the oven to 350°
Cut squash in half and scoop out all the pulp and seeds. Place the halves on a baking dish with the outside of the squash facing up. Place the squash in the oven. Baking time will vary depending on the size and thickness of the squash. They will most likely need at least 45 minutes and may need up to two hours. Test if the squash is ready by poking it in the thickest places with a fork. When the fork slides in easily, it is done.
Remove the squash from the oven and let cool until you can comfortably pick it up in your hands. You should be able to easily peel the skin off the squash using a spoon or your hands. Cube the peeled squash and puree using a blender, food processor, or potato masher. Measure out what you need and freeze the rest for later. Pre-measuring for your recipe before freezing makes it easy to use later.
Step 2 – The pie
Ingredients:
Directions:
Prebake and cool your pie crust of choice. A traditional pie crust is delicious as is a crust made from graham crackers or gingersnaps.
Preheat the oven to 350° with the rack in the middle position.
Combine the squash, eggs, sugar, and milk. Whisk until smooth. Slowly add the butter, vanilla, spices and salt and mix until smooth and well blended. Pour the filling into the crust. If you have more filling than crust that is ok, just keep it aside. You can often add it after the pie has baked for 5 minutes and settled a bit.
Bake the pie until the filling has set, 50-55 minutes. The center should jiggle a little when you gently shake the pie. Put on a cooling rack and let cool to room temperature.
Serve topped with whip cream.
Preheat the oven to 350°
Cut squash in half and scoop out all the pulp and seeds. Place the halves on a baking dish with the outside of the squash facing up. Place the squash in the oven. Baking time will vary depending on the size and thickness of the squash. They will most likely need at least 45 minutes and may need up to two hours. Test if the squash is ready by poking it in the thickest places with a fork. When the fork slides in easily, it is done.
Remove the squash from the oven and let cool until you can comfortably pick it up in your hands. You should be able to easily peel the skin off the squash using a spoon or your hands. Cube the peeled squash and puree using a blender, food processor, or potato masher. Measure out what you need and freeze the rest for later. Pre-measuring for your recipe before freezing makes it easy to use later.
Step 2 – The pie
Ingredients:
- 9 in Pie crust
- 2 cups squash puree
- 3 large eggs
- ¾ packed brown sugar
- 1 cup evaporated milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 pinch of allspice (optional)
- 1 pinch of cardamom (optional)
- ¼ teaspoon of salt
- Whipped cream
Directions:
Prebake and cool your pie crust of choice. A traditional pie crust is delicious as is a crust made from graham crackers or gingersnaps.
Preheat the oven to 350° with the rack in the middle position.
Combine the squash, eggs, sugar, and milk. Whisk until smooth. Slowly add the butter, vanilla, spices and salt and mix until smooth and well blended. Pour the filling into the crust. If you have more filling than crust that is ok, just keep it aside. You can often add it after the pie has baked for 5 minutes and settled a bit.
Bake the pie until the filling has set, 50-55 minutes. The center should jiggle a little when you gently shake the pie. Put on a cooling rack and let cool to room temperature.
Serve topped with whip cream.
Strawberry Spinach Salad
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Potato Leek Soup
Ingredients:
- 3 tablespoons butter
- 3 leeks, thinly sliced
- 1 medium or large onion, chopped
- 6 – 8 russet potatoes, thinly sliced
- 3 1/2 cups chicken broth (or enough to barely cover potatoes)
- 1 cup heavy cream
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
CIPOLLINE IN AGRODOLCE (SWEET AND SOUR ONIONS)
- ¼ cup unsalted butter
- 5 Tbsp sugar
- 2 Tbsp balsamic vinegar
- ½ cup white wine vinegar
- 1lb small onions, this recipe traditionally uses Cipolline onions but also works great with Red Candy Apple and smaller Torpedo and Super star onions
- salt and pepper
- Melt the butter in a heavy bottomed skillet over low heat. Add the sugar and heat, stirring constantly, until it has dissolved.
- Stir in the vinegars, then add the onions and season to taste with the salt and pepper.
- Increase the heat to medium, cover and cook for 25 minutes, or until the onions are tender and golden. Serve immediately.
Serves 4
Stuffed Sweet Dumpling Winter Squash
This recipe comes from the Baker Creek Vegan Cookbook
Ingredients:
Directions:
1.Preheat oven to 350 degrees F.
2.Cut top off of each squash, taking care to leave the stem intact; reserve
tops.
3.With a spoon, scoop out seeds and either discard or dry for later use. Place
each squash, cut-side down, in a 9- X 13-inch baking dish and fill with ¼ inch
water. Cover with foil.
4.Place the tops in a pie plate filled with ¼ inch water and cover with foil as
well. Bake both until softened but still firm, 30 to 35 minutes.
5.While squash is baking, combine apples, sugar, Sucanat, walnuts, cranberries,
coconut oil, cinnamon, and nutmeg in a large bowl.
6.When squash is done, remove from oven and set squash tops aside. Using tongs,
turn squash right side up and fill each squash with about ½ to ¾ cup apple
mixture. Cover with foil and bake until tender, an additional 30 to 35
minutes.
7.Serve squash with their tops as a garnish.
Ingredients:
- 10 Sweet Dumpling winter squash or small ½ cup Sucanat acorn squash (about 10 ounces each)
- ¾ cup chopped walnuts
- 4 large baking apples (about 2 pounds) such as Ida Reds or Macintosh cored and cut into 1/4-inch cubes
- ¾ cup dried cranberries
- ½ cup coconut oil
- 1 ½ teaspoons cinnamon
- ½ cup turbinado sugar ½ teaspoon nutmeg
Directions:
1.Preheat oven to 350 degrees F.
2.Cut top off of each squash, taking care to leave the stem intact; reserve
tops.
3.With a spoon, scoop out seeds and either discard or dry for later use. Place
each squash, cut-side down, in a 9- X 13-inch baking dish and fill with ¼ inch
water. Cover with foil.
4.Place the tops in a pie plate filled with ¼ inch water and cover with foil as
well. Bake both until softened but still firm, 30 to 35 minutes.
5.While squash is baking, combine apples, sugar, Sucanat, walnuts, cranberries,
coconut oil, cinnamon, and nutmeg in a large bowl.
6.When squash is done, remove from oven and set squash tops aside. Using tongs,
turn squash right side up and fill each squash with about ½ to ¾ cup apple
mixture. Cover with foil and bake until tender, an additional 30 to 35
minutes.
7.Serve squash with their tops as a garnish.
Chinese Cabbage Soup
Ingredients:
In a pot, pour some cooking oil, (use whatever you normally use – we use olive oil and it doesn’t affect the taste) and saute the onion until golden brown. Add the ground meat and brown.
Add the sake and the water. Bring it to a boil and then add the chicken stock and soy sauce. Add the chopped Chinese cabbage, sesame oil and finally, the white pepper. Simmer until cabbage is done.
Once served, you may find it needs a little bit of salt or more soy sauce, (but taste first, because most chicken stock and soy sauce have a pretty high sodium content.) Season to taste and enjoy!
- 1/2 onion diced
- 1 lb. ground meat
- 2 Tablespoons sake
- 10 cups water
- 3 Tablespoons chicken stock
- 2 Tablespoons soy sauce
- 1 lb. Chinese cabbage chopped finely
- 2 teaspoons sesame oil
- dash of white pepper
- pinch of salt or more soy sauce (optional – season to taste)
In a pot, pour some cooking oil, (use whatever you normally use – we use olive oil and it doesn’t affect the taste) and saute the onion until golden brown. Add the ground meat and brown.
Add the sake and the water. Bring it to a boil and then add the chicken stock and soy sauce. Add the chopped Chinese cabbage, sesame oil and finally, the white pepper. Simmer until cabbage is done.
Once served, you may find it needs a little bit of salt or more soy sauce, (but taste first, because most chicken stock and soy sauce have a pretty high sodium content.) Season to taste and enjoy!
Baby Mizuna Greens with Potatoes and Shallot
Vinaigrette
Serves 4
3/8 pound potatoes, peeled and cut in irregular bite-size chunks
Sea salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons
Champagne or white wine vinegar
1 large shallot, slivered
4 ounces baby
red mustard greens or mizuna, rinsed and dried
2 hard-cooked eggs,
peeled
1 teaspoon freshly crushed black peppercorns
Directions:
1. Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring
to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain.
When potatoes stop steaming, transfer them to a wide bowl.
2. Combine oil, vinegar and salt to taste, and drizzle about one-third of
this dressing over potatoes. Add shallot. Fold together with a rubber spatula.
Dressing will pick up creaminess from potatoes. Set aside.
3. Place mustard greens or mizuna in a second wide bowl suitable for
serving. Toss with half of the remaining dressing. Add potato mixture, and fold
in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick.
Scatter over salad, add remaining dressing, and fold once or twice very gently.
Dust with crushed pepper, and serve.Ideas for serving up our fresh
3/8 pound potatoes, peeled and cut in irregular bite-size chunks
Sea salt
6 1/2 tablespoons extra-virgin olive oil
2 tablespoons
Champagne or white wine vinegar
1 large shallot, slivered
4 ounces baby
red mustard greens or mizuna, rinsed and dried
2 hard-cooked eggs,
peeled
1 teaspoon freshly crushed black peppercorns
Directions:
1. Place potatoes in a saucepan with cold water to cover. Season water liberally with salt. Bring
to a simmer, cook just until potatoes are tender, 6 to 8 minutes, then drain.
When potatoes stop steaming, transfer them to a wide bowl.
2. Combine oil, vinegar and salt to taste, and drizzle about one-third of
this dressing over potatoes. Add shallot. Fold together with a rubber spatula.
Dressing will pick up creaminess from potatoes. Set aside.
3. Place mustard greens or mizuna in a second wide bowl suitable for
serving. Toss with half of the remaining dressing. Add potato mixture, and fold
in gently. Halve eggs lengthwise, then cut in crosswise slices 1/8-inch thick.
Scatter over salad, add remaining dressing, and fold once or twice very gently.
Dust with crushed pepper, and serve.Ideas for serving up our fresh
West Indian Pumpkin Soup
Ingredients:
Directions:
1. In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
2. Spread mixture onto a greased roasting pan.
3. Bake at 350F for 1-1 1/2 hours, or until tender.
4. Saute onion in oil in a large pot until tender, about 5 minutes.
5. Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
6. Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
7. When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
8. Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
9. Remove soup from heat and allow to cool for 15 minutes.
10. Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
11. Add heavy cream and coconut milk and blend.
Reheat if necessary.
May also be chilled before serving up to 1 day.
Serve cold or hot, garnished with roasted pumpkin seeds (if desired).
- 2 lbs sweet pumpkin or 2 lbs butternut squash peeled and cut into 1 inch pieces
- 1 lb sweet potato, peeled and cut into 1 inch pieces
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons oil
- 1 large sweet onion, chopped
- 1 scotch bonnet pepper or 1 habanero pepper, seeded and chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons snipped fresh thyme
- 2 teaspoons orange zest
- 1 tablespoon curry powder
- 1/4 teaspoon ground nutmeg
- 1 cinnamon stick
- 2 bay leaves
- 6 cups chicken stock
- 1/4 cup heavy cream
- 1/4 cup unsweetened coconut milk
- 1/2 cup toasted pumpkin seeds(aka pepitas; optional; for garnish)
Directions:
1. In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
2. Spread mixture onto a greased roasting pan.
3. Bake at 350F for 1-1 1/2 hours, or until tender.
4. Saute onion in oil in a large pot until tender, about 5 minutes.
5. Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
6. Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
7. When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
8. Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
9. Remove soup from heat and allow to cool for 15 minutes.
10. Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
11. Add heavy cream and coconut milk and blend.
Reheat if necessary.
May also be chilled before serving up to 1 day.
Serve cold or hot, garnished with roasted pumpkin seeds (if desired).
Kale with Tomato, Garlic and Thyme
Martha Stewart had several great Kale recipes on her website. Here is one that can be served in many ways.
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
- 1 tablespoons plus two teaspoons extra-virgin olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1 1/2 teaspoons fresh thyme leaves
- 1 pound boiled, chopped kale leaves
- Coarse salt and ground pepper
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Quinoa Stuffed Peppers
From the Vegetarian Times. This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
- 1 medium onion, finely chopped (1 cup)
- 2 Tbs. olive oil
- 2 ribs celery, finely chopped (½ cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- ¾ cup quinoa
- 3 large carrots, grated (1 ½ cups)
- 1 ½ cups grated reduced-fat pepper Jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
Kale Chips
Ingredients:
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions :
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Soba Noodle Salad w/ Mizuna
Ingredients2 cups Mizuna leaves, washed, stemmed, and
chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions,
white and green parts
½ cup of thinly sliced radishes
2 cups of cooked
Soba noodles
1 tablespoon of toasted sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Directions:
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a
separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and
pour over noodles.
Top with sesame seeds and enjoy!!
Serves 3.
chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions,
white and green parts
½ cup of thinly sliced radishes
2 cups of cooked
Soba noodles
1 tablespoon of toasted sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds
Directions:
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a
separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and
pour over noodles.
Top with sesame seeds and enjoy!!
Serves 3.