Saturday, February 2, 2013
Monday, September 12, 2011
Wednesday, August 31, 2011
Patty Pan Mock Apple Pie
My good friend, Linda, provided this wonderful recipe. Try it!
Pie Filling:
5 to 6 or nice sized Patty Pan Squash
1/4 cup butter
1 tsp vanilla
1/2 cup to 1 cup sugar or sweetener (to taste. I use the full cup because I like things sweet)
2 tbls honey (optional)
Enough water to help to "steam" the squash before adding the other ingredients.
Crisp Topping:
1 cup almond flour
1 cup oatmeal
1 stick melted butter
1/2 cup sugar or sweetener
1 tsp baking powder
Cinnamon and/or Apple Pie Spice to taste
Directions:
Peel, seed and slice the patty pan into slices that look like thin apple slices.
In large frying pan add patty pan and enough water to half way cover the squash, cover and simmer until squash starts to get soft. Add water if needed until the squash starts to get soft. but make sure you leave some water in the pan, about 1/2 cups worth, when squash is soft make the sauce.
Add melted butter, vanilla, sugar or sweetener and honey (if using) to the pan and continue to cook on low heat until it starts to get browned and bubbly and thickens up. Add more water if the sauce starts to get too thick.
While this is cooking down, mix the almond flour, oatmeal, melted butter, sugar or sweetener, baking powder, and spices until a crumbly mixture forms. Add a little cream or water if you think it's too thick.
Once patty pan is cooked down and soft, and sauce is thickened put in a buttered or cooking sprayed pie pan, then add the crumble mixture on top. Spray with cooking spray and put in a 325 degree oven until bubbly and the crumble mixture on top getting golden.
Serve hot with ice cream or warm/cold with whipped cream topping of choice
Pie Filling:
5 to 6 or nice sized Patty Pan Squash
1/4 cup butter
1 tsp vanilla
1/2 cup to 1 cup sugar or sweetener (to taste. I use the full cup because I like things sweet)
2 tbls honey (optional)
Enough water to help to "steam" the squash before adding the other ingredients.
Crisp Topping:
1 cup almond flour
1 cup oatmeal
1 stick melted butter
1/2 cup sugar or sweetener
1 tsp baking powder
Cinnamon and/or Apple Pie Spice to taste
Directions:
Peel, seed and slice the patty pan into slices that look like thin apple slices.
In large frying pan add patty pan and enough water to half way cover the squash, cover and simmer until squash starts to get soft. Add water if needed until the squash starts to get soft. but make sure you leave some water in the pan, about 1/2 cups worth, when squash is soft make the sauce.
Add melted butter, vanilla, sugar or sweetener and honey (if using) to the pan and continue to cook on low heat until it starts to get browned and bubbly and thickens up. Add more water if the sauce starts to get too thick.
While this is cooking down, mix the almond flour, oatmeal, melted butter, sugar or sweetener, baking powder, and spices until a crumbly mixture forms. Add a little cream or water if you think it's too thick.
Once patty pan is cooked down and soft, and sauce is thickened put in a buttered or cooking sprayed pie pan, then add the crumble mixture on top. Spray with cooking spray and put in a 325 degree oven until bubbly and the crumble mixture on top getting golden.
Serve hot with ice cream or warm/cold with whipped cream topping of choice
Monday, August 15, 2011
My First Husband's Marinara Sauce
3.5 lbs. fresh tomatoes, cut and seeded (or 2 28 oz. cans of whole tomatoes)
1 very large white onion, minced
1 clove elephant garlic (or a whole bulb of regular garlic), minced
1/4 cup of oregano
1/4 cup of basil
1/4 to 1/2 cup of fresh parmesan cheese, finely grated or powdered
olive oil, enough to coat the bottom of a stew pot
salt & pepper
crushed red pepper flakes (1-2 tsp.)
Heat oil, add onion, let simmer until translucent. Add minced garlic until the point where it is almost turning brown. Dump in fresh tomatoes and bring to a boil. Lower heat and let simmer at a vigorous simmer until tomatoes begin to break down. Mash them as they do so. Once a sauce begins to form and reduce to a thicker consistency, add seasonings and continue to simmer. This process can take an hour or so. Be patient.
You can puree the sauce with an immersion blender if so desired. This is a marinara not spaghetti sauce, so it won't be thick and dense. It is light and lovely.
1 very large white onion, minced
1 clove elephant garlic (or a whole bulb of regular garlic), minced
1/4 cup of oregano
1/4 cup of basil
1/4 to 1/2 cup of fresh parmesan cheese, finely grated or powdered
olive oil, enough to coat the bottom of a stew pot
salt & pepper
crushed red pepper flakes (1-2 tsp.)
Heat oil, add onion, let simmer until translucent. Add minced garlic until the point where it is almost turning brown. Dump in fresh tomatoes and bring to a boil. Lower heat and let simmer at a vigorous simmer until tomatoes begin to break down. Mash them as they do so. Once a sauce begins to form and reduce to a thicker consistency, add seasonings and continue to simmer. This process can take an hour or so. Be patient.
You can puree the sauce with an immersion blender if so desired. This is a marinara not spaghetti sauce, so it won't be thick and dense. It is light and lovely.
Sunday, July 31, 2011
Check out my daily blog
Find out what I am writing about today on my blog, Gut Check, for the Erie Times-News. Click here.
Thursday, July 28, 2011
Raw Vegan Hot Dogs
You need a dehydrator for this recipe.
Raw whole food hot dogs
Posted by snowdrop on Raw Freedom Community
Makes 6-8
1-1/2 c walnuts
¼ onion
¼ beet
½ carrot
2 clove garlic
2 T agave (to taste)
2 T soy sauce/tamari
2 t hickory smoke flavor
1 t marjoram
½ t celery seed
½ t salt
½ t smoked paprika
sprinkle cayenne pepper
Blend till smooth in food processor. Form dough into hot dog shapes on parchment and place on racks. Dehydrate 105 about 4 hrs. Flip onto grid dehydrate to the texture you like. (Another hr or so.) Roll lightly into shape. Serve warm.
Raw whole food hot dogs
Posted by snowdrop on Raw Freedom Community
Makes 6-8
1-1/2 c walnuts
¼ onion
¼ beet
½ carrot
2 clove garlic
2 T agave (to taste)
2 T soy sauce/tamari
2 t hickory smoke flavor
1 t marjoram
½ t celery seed
½ t salt
½ t smoked paprika
sprinkle cayenne pepper
Blend till smooth in food processor. Form dough into hot dog shapes on parchment and place on racks. Dehydrate 105 about 4 hrs. Flip onto grid dehydrate to the texture you like. (Another hr or so.) Roll lightly into shape. Serve warm.
Tuesday, July 26, 2011
Go meatless on Mondays
I grew up Catholic, so I am used to not eating meat on Fridays during Lent. Never a fish lover, I always cringed at the thought of fish sticks and tartar sauce--my mother's Friday dinner staple. Little did we Catholics know then that our simple act of abstaining from meat was having a fairly big impact on the environment.
The production of meat at the agribusiness level takes it heavy toll on our environment. According to the Environmental Working Group, "if we Americans skipped meat and cheese just one day a week for a year, we’d cut carbon emissions as much as taking 7.6 million cars off the road would."
That's pretty impressive. EWG is also launching it's Meatless Monday campaign, which I heartily endorse and have signed a pledge to fulfill. It's easy for me because I can count on one hand how many times a month we actually eat any type of meat.
While I am not a card-carrying vegan, I am environmentally sensitive. And through the personal changes I have made to my own diet and my standard of living, I have to tell you, my health has improved exponentially. And when I say health, I mean the whole enchilada--body, mind and spirit.
If you want to take the pledge, click here.
To sign up for my daily GoErie.com blog, click here.
The production of meat at the agribusiness level takes it heavy toll on our environment. According to the Environmental Working Group, "if we Americans skipped meat and cheese just one day a week for a year, we’d cut carbon emissions as much as taking 7.6 million cars off the road would."
That's pretty impressive. EWG is also launching it's Meatless Monday campaign, which I heartily endorse and have signed a pledge to fulfill. It's easy for me because I can count on one hand how many times a month we actually eat any type of meat.
While I am not a card-carrying vegan, I am environmentally sensitive. And through the personal changes I have made to my own diet and my standard of living, I have to tell you, my health has improved exponentially. And when I say health, I mean the whole enchilada--body, mind and spirit.
If you want to take the pledge, click here.
To sign up for my daily GoErie.com blog, click here.
Monday, July 25, 2011
Corn Penuche Fudge
2 cups packed brown sugar
1 cup evaporated milk
1 cup granulated sugar
2 tsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
2 cups cooked corn
Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved. Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 degrees (soft-ball stage). Remove the pan from the heat and stir in the butter and corn kernels. Allow it to cool to room temperature. Once the candy is cool, stir in the vanilla and beat until the mixture lightens in color and is creamy. This is best accomplished with an electric mixer, but you can use a wooden spoon if necessary. Press into 8 by 8 inch baking dish, greased. Chill.
1 cup evaporated milk
1 cup granulated sugar
2 tsp light corn syrup
1/4 tsp salt
2 tbsp butter
1 tsp vanilla extract
2 cups cooked corn
Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved. Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 degrees (soft-ball stage). Remove the pan from the heat and stir in the butter and corn kernels. Allow it to cool to room temperature. Once the candy is cool, stir in the vanilla and beat until the mixture lightens in color and is creamy. This is best accomplished with an electric mixer, but you can use a wooden spoon if necessary. Press into 8 by 8 inch baking dish, greased. Chill.
Friday, July 15, 2011
Ode to Cruciferous Vegetables
If it's all about texture, then who can hate cruciferous vegetables? I mean, who hate crunch? I hear a lot about how people loathe broccoli, cauliflower, radishes, bok choy. Poor brussel sprouts is a particular target for haters. If you don't have teeth, I get it. But most of us love something crunchy. Here are a few recipes to help self-proclaimed raw vegetable haters to come to the light side.
Chop Chop Cruciferous Slaw
Use all or some of the following:
cabbage
Red cabbage
broccoli
cauliflower
radishes
carrots
cucumbers
red and green bell peppers
celery
carrots
jicama
turnip
The trick is to chop the veggies up into very small, not quite minced, pieces, so that whomever is eating it can't distinguish the different vegetables--almost like a colesalaw. The add some or all of the following:
sunflower seeds
glazed nuts of any kind
raisins
grape tomatoes (sliced)
grapes (sliced)
Mix with your favorite coleslaw dressing. Or try Bobby Flay's recipe.
Broccoli Zucchini Hummus
(Thanks to
1 1/2 cups raw broccoli, chopped
1 1/2 cups raw zucchini, chopped
1/3 cup raw sesame tahini
2 tbsp nutritional yeast
1 tbsp organic mustard (totally optional)
1/2 tsp sea salt
1/2 tsp cumin
3 tbsp lemon juice
Freshly ground pepper
Place the veggies into your processor and process till finely chopped. Add remaining ingredients, and blend till smooth. This will mean stopping a few times to scrape If the mix is too thick add a thin stream of water or more lemon juice to thin it out.
Chop Chop Cruciferous Slaw
Use all or some of the following:
cabbage
Red cabbage
broccoli
cauliflower
radishes
carrots
cucumbers
red and green bell peppers
celery
carrots
jicama
turnip
The trick is to chop the veggies up into very small, not quite minced, pieces, so that whomever is eating it can't distinguish the different vegetables--almost like a colesalaw. The add some or all of the following:
sunflower seeds
glazed nuts of any kind
raisins
grape tomatoes (sliced)
grapes (sliced)
Mix with your favorite coleslaw dressing. Or try Bobby Flay's recipe.
Broccoli Zucchini Hummus
(Thanks to
1 1/2 cups raw broccoli, chopped
1 1/2 cups raw zucchini, chopped
1/3 cup raw sesame tahini
2 tbsp nutritional yeast
1 tbsp organic mustard (totally optional)
1/2 tsp sea salt
1/2 tsp cumin
3 tbsp lemon juice
Freshly ground pepper
Place the veggies into your processor and process till finely chopped. Add remaining ingredients, and blend till smooth. This will mean stopping a few times to scrape If the mix is too thick add a thin stream of water or more lemon juice to thin it out.
Tuesday, July 12, 2011
An Ode to Cherries
This is the companion blog to my GoErie blog. It's cherry season and this little fruit packs an amazing nutritional punch. Here are some recipes to enjoy your fresh batch of this seasonal beauty.
Note: Use a melon baller to remove pits.
Cold Cherry Soup
1 pound cherries [any variety], stems and stones removed
2 tablespoons lemon juice
1 teaspoon lemon zest, optional
1/4 teaspoon ground cinnamon
A pinch of ground cloves
1 Cup of milk/cream (I use alternative milk such as coconut milk or almond milk)
1 tsp. of vanilla
Puree the above ingredients. Chill before serving. Add sprig of mint leaf for garnish and some chopped cherries.
Cherry Smoothie
1 banana (or fruit of your choice)
1 cup cherries, frozen*
3/4 cup mixed berry juice
5 ice cubes
1/2 teaspoon stevia
Add the banana, cherries, berry juice, ice, and stevia into the blender in that order. Blend until smooth. Serves 1-2.
Frozen cherries can be made by de-pitting the cherries, placing them on parchment on a cookie sheet and putting them in a freezer until hard. Unused frozen cherries can be bagged and saved for the winter.
Note: Use a melon baller to remove pits.
Cold Cherry Soup
1 pound cherries [any variety], stems and stones removed
2 tablespoons lemon juice
1 teaspoon lemon zest, optional
1/4 teaspoon ground cinnamon
A pinch of ground cloves
1 Cup of milk/cream (I use alternative milk such as coconut milk or almond milk)
1 tsp. of vanilla
Puree the above ingredients. Chill before serving. Add sprig of mint leaf for garnish and some chopped cherries.
Cherry Smoothie
1 banana (or fruit of your choice)
1 cup cherries, frozen*
3/4 cup mixed berry juice
5 ice cubes
1/2 teaspoon stevia
Add the banana, cherries, berry juice, ice, and stevia into the blender in that order. Blend until smooth. Serves 1-2.
Frozen cherries can be made by de-pitting the cherries, placing them on parchment on a cookie sheet and putting them in a freezer until hard. Unused frozen cherries can be bagged and saved for the winter.
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