Good Eats: Squash Pie

I’ve harvested quite a bit of butternut squash this fall. Unfortunately, I am the only one in the house who actually enjoys it. I’m working with some persnickity eaters when it comes to squash over here. It doesn’t even matter the variety, my housemates just don’t care for it. Sneaking it into a pie was the only way I could think to get some help in consuming my abundance of butternut. I just couldn’t do it myself!

This recipe transforms butternut squash into a dessert, and it’s great. It’s a twist on the veggie that I personally haven’t seen before, and one I think I may actually prefer to pumpkin pie.  Try it during the upcoming holidays.  I guarantee it will be a hit!

Ingredients

  • Pie crust
  • 1-1/2 cups cooked squash
  • 1 cup packed brown sugar, packed
  • 3/4 cup evaporated milk
  • 3 eggs
  • 1-1/2 teaspoons vanilla
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 tablespoon melted butter

* Make this gluten-free by substituting sweet rice flour or amaranth for the flour, and use a gluten-free pie crust.

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Instructions

Preheat oven to 400 degrees.  Grease pie dish and lay out pie crust.  Set aside.

Combine all filling ingredients into a blender.  Blend until smooth and poor filling into pie crust.  Bake for 45-55 minutes, or until a knife inserted in the center comes out clean.  Let cool and enjoy!

What is your favorite way to prepare butternut squash?  Have you tried it in pie-form before?

Good Eats: Chimichuri

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If you have not experienced chimichuri, then friend, you are missing out on something wonderful.  This is one of those recipes that is extremely easy, but because of it’s impact seems intricate.  As you eat it you’ll just think, “where have you been all my life?!”  I say think, because you’ll likely be rendered speechless.

This specific recipe is from my Argentinian grandmother, who is by far the best chef I have ever had the privilege of meeting.  She and my grandfather owned a quaint little restaurant when I was a child, and it was here that my love affair with Argentinian food began.  I have memories of being filled to the brim with her delicacies: the very items that my culinary palette now naturally favors.

Chimichuri is great on meats, potatoes, vegetables, bread, and in my opinion everything else under the sun.  When I make it, it tops every item on my plate.

*Tip: If you like yours with some extra kick, add a couple extra cloves of garlic.

INGREDIENTS

Makes 4-6 servings

  • 2 bunches of parsley
  • 6 cloves of garlic, peeled
  • 1/2 shallot, peeled (optional)
  • 6 Tablespoons olive oil
  • 1 Tablespoon white balsamic vinegar
  • splash of lemon juice
  • salt and pepper to taste

Combine all ingredients in a food processor.  Blend until smooth.

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Good Eats: German Pancakes and Handpicked Flowers

When you wake up on a Sunday morning, there is little else to do but enjoy your family. Pajamas and tousled hair are all the rage, and the perfect look for a day spent snuggled up with a book,  watching a movie, or playing the mandatory game of hide-and-seek. *On a side note: some may say that I am a hide-and-seek aficionado. I know all the secret spots, and I have no qualms with outsmarting a 5 year old. So, watch yo-self.

Our favorite guilty pleasure breakfast is the delectable German pancake. It is fast, not at all fussy, and requires a mere 15 minute cook time whose magic can only be compared to the classic rabbit-in-a-hat trick that leaves you utterly baffled:  insert batter-filled pan into oven, and remove to reveal a golden brown delicacy. Abracadabra! It’s chemistry. And it’s amazing.

The only requirement is that while this bad boy cooks, you simply must assist your child in picking flowers from the garden. And why wouldn’t you?

Ingredients

  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of vanilla
  • 2 tablespoons butter

Preheat oven to 400 degrees.  Throw two tablespoons of butter into large cast-iron skillet.  Place in oven and remove when melted.

Combine remaining ingredients in bowl and add to skillet.  Cook for 25-30 minutes.

Top with anything your heart desires.

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If that doesn’t make your world go round, I don’t know what will.

Good Eats: German Pancakes and Handpicked Flowers

When you wake up on a Sunday morning, there is little else to do but enjoy your family. Pajamas and tousled hair are all the rage, and the perfect look for a day spent snuggled up with a book,  watching a movie, or playing the mandatory game of hide-and-seek. *On a side note: some may say that I am a hide-and-seek aficionado. I know all the secret spots, and I have no qualms with outsmarting a 5 year old. So, watch yo-self.

Our favorite guilty pleasure breakfast is the delectable German pancake. It is fast, not at all fussy, and requires a mere 15 minute cook time whose magic can only be compared to the classic rabbit-in-a-hat trick that leaves you utterly baffled:  insert batter-filled pan into oven, and remove to reveal a golden brown delicacy. Abracadabra! It’s chemistry. And it’s amazing.

The only requirement is that while this bad boy cooks, you simply must assist your child in picking flowers from the garden. And why wouldn’t you?

Ingredients

  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of vanilla
  • 2 tablespoons butter

Preheat oven to 400 degrees.  Throw two tablespoons of butter into large cast-iron skillet.  Place in oven and remove when melted.

Combine remaining ingredients in bowl and add to skillet.  Cook for 25-30 minutes.

Top with anything your heart desires.

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If that doesn’t make your world go round, I don’t know what will.

Good Eats: A Cake and a Terrible, Horrible, No Good, Very Bad Day

There are some days that call for cake–and not some half-assed Betty Crocker cake from a box–but a homemade, loved-and-looked-after cake that you can throw yourself into for the better part of an hour.  All of that sifting, measuring, and whisking can easily melt away the dealings of the day.  And, cake is always there.  It’s dependable, predictable, and it doesn’t care that you haven’t showered in a day (okay, maybe two), or that you’re in a particularly foul mood.  There’s a cake for the day that you can’t get it together at work, or the day (maybe week) that you argue with your significant other, or the day that you forgot that you have a significantly complex paper due in T-1 hour.  Rest assured, little lamb, there is cake.  It may not patch up our nation, or the hopelessness that is our world, and it definitely won’t go a-moving any mountains, but there’s one thing I can guarantee:  that cake won’t bat an eyelash when you devour the whole. damn. thing.

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Now, go enjoy that cake, and don’t you dare feel guilty about it.

Good Eats: Strawberry Rhubarb Dessert

On most occasions, I find myself grabbing anything that stands out at the farmer’s market:  fresh herbs, sausages, flowers, eggs, raw honey, spicy mustard, bok choy.  Rarely a methodical process, I am left with an odd array of choices in my kitchen, making for a sometimes challenging meal integration.  So, when I purchased some rhubarbs and strawberries at this past weekend’s market, I was surprised that I knew precisely what I would make–before my purchase.

This dessert is some parts pie, some parts cobbler, and all parts delicious.  It takes little precision, and can be altered to fit whatever your needs.  Use a different fruit combo, try it sans pie crust, or even sans cobbler topping.  Either way, it won’t sit on your counter top for long.

Ingredients

  • Pie crust (I caved and used a pillsbury crust for the sake of time, though I would have preferred homemade)
  • Approx 2 cups strawberries, sliced
  • Approx 1 cup rhubarb, sliced
  • 3/4 cup of sugar
  • 1/2 cup flour
  • 1 egg
  • dash of salt
  • tsp (ish) vanilla
  • 7 tbs butter

Instructions

Preheat oven to 375 degrees.  Grease 8 x 8 pie dish and place pie crust inside.  Toss strawberries, rhubarb, and half of sugar in a bowl.  In a separate bowl, combine flour, the rest of the sugar, egg, butter, vanilla, and salt.

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Place strawberry-rhubarb mixture inside of pie crust, and spoon cobbler mixture on top.  Bake for approximately 40 mins, or until golden brown.

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Slice and share with your family while you enjoy a family film viewing of The Sandlot.