we grew some delicata squash this year and they are super sweet, extremely starchy, and little. perfect for baking with. success as cupcakes, but also very successful using the sourdough muffin/loaf foundation recipe. maple syrup for the sweetness plus a little bit of cane juice sugar and some pumpkin seeds for crunch sprinkled atop.
these delicatas are also beautiful braised in apple cider – see Andrea Chesman’s Recipes from the Root Cellar (reprinted here, but the original book is well worth the investment – I’ve many favourites that I go to in the winter from it)
- Autumn Comfort Food: Maple Roasted Delicata Squash (truefoodlove.wordpress.com)
- quinoa delicata salad + maple balsamic dressing (yesiwantcake.com)
- Miso-Glazed Delicata Squash (kinseycooks.com)
- Delicata Squash Recipes (101cookbooks.com)
- Delicata Squash: I Can’t Believe It’s Not Butternut (modernfarmer.com)
I’m used to avoiding additives, wheat, dairy, eggs, etc. but it gets challenging with a little girl once she’s got friends coming over expecting “normal”.
I don’t do “normal” very well.
nevertheless, this time, I think I did almost normal pretty darned well (even the sugar content was off the chart on these babies – gotta try a vegan confectioner’s sugar-free frosting, now!). the one thing I’m the most “attagirl” pleased with was the frosting.
ok, hyper-carrot juice: I blendered three carrots with just enough water to pulpify them not too bad (no, I haven’t got a Blendtec or Vitamix, pity me), I pressed the results through a nut mylk bag, and reduced the juice on the stove until I didn’t dare go any further. the results were a little off-putting visually (slightly burnt orange separated out like flakes of very old paint floating on the carrier medium), but tasted amazing: super, super sweet & carroty. I added what probably was just shy of 1 tbsp of this carrot reduction to the coconut frosting and zammy! look at that gorgeous colour!! and no weird flavour profile. beautiful!
and the kids gobbled them up (well, they were still full of sugar…)
- A HEALTHIER CHILDREN’S PARTY: free of additives, tantrums and meltdowns. (renlikesred.wordpress.com)
we discovered the joy of barbequed bananas a number of years ago: I don’t remember what induced me to try it, but we had a hot grill from some kind of post-flesh-conflagration, a bunch of ripe-ish bananas and I love deep fried bananas so I thought “eh, what the heck”.
delicious. if you’ve never tried, do. stick whole (unpeeled) on still hot (not screaming) but cooling grill. works fine for oven baking at 350F for about 20 minutes (or until oozing & soft – might want to stick them in a pan, I use cast iron). must use ripe bananas; kind of disappointing otherwise.
so this week’s findin’ fridays post is related, sort of.
another “what’s that?” from K at the grocery store, and at $0.88 per pound, I figured, “eh, what the heck” and repeated experiment above with plantains (again, post-flesh-conflagration success, this time on the Cobb).
additional notes: also successful oven baked whole at 350F for around 20 minutes, but divine with maple syrup mashed into the scooped-out flesh. ice cream would be great, too (alas, none here, egg allergy).
turns out there are a lot of savoury options, too. check out the links for some other plantain ideas (hmmm…)
- Chocolatey Grilled Plantains (alrightalready.net)
- Sweet Caremelized Plantains (salixisme.wordpress.com)
- Podimas (with green plantains) (strawberrylentils.com)
- Cinnamon Plantain “Chips” (wholefoodrunner.wordpress.com)
- Black Bean Salsa & Plantain Chips (globalveg.com)
- Recipe Beef-filled ripe Plantains/Canoas (3citygirlsnyc.wordpress.com)
- Plantain Casserole (healthierspiritbeachbody.wordpress.com)
and we’ve now got a fresh crop of stinging nettles off the plants I’d harvested in spring (again, who knew?), along with cabbages sitting awaiting harvest in the garden… another batch to make!
- How the Herbal Nettles Can Help You Cure Intestinal Weakness, Diarrhea, and Malnutrition (completeherbalguide.com)
- Wild Green Recipes: Stinging Nettle Pizza (sierraclub.typepad.com)
- Nettle Eating (misterdavid.typepad.com)
- Meet the wild veg forager: ‘I’m a hunter, except I track down plants not animals’ | Meet the producer (theguardian.com)
welcome to findin’ fridays, where I post something new to us (thus far, new fruit & veg).
today’s new food is dasheen or taro. taro is a staple the world ’round, used in many cultures, and many ways; however, the most important thing to note is it’s not to be eaten raw. the oxalate content can be very toxic; there are various cultivars available, some less concentrated in oxalate than others, but proper cooking is still important.
my original plan was to make taro chips. sadly, I don’t think we’d purchased the correct variant for that, so instead I steamed them to peel, then continued steaming to cook. added a couple of very ripe bananas, some freshly brewed kefir, and blended it altogether for a tropical pudding.
- Scooped: Taro Ice Cream (sweets.seriouseats.com)
- Taro and Coconut Tapioca Pearl Pudding 芋 頭 椰 奶 西 米 露 (winsesweewok.com)
- Unusual Edibles: Satoimo, Japanese Taro (ecostore.co.nz)
inspired by thehungrybelgian: using chayote & jicama, cantaloupe, shallots, sweet ruffle pepper & mildly hot black Hungarian pepper, coriander & toasted cumin, splashes of lime juice & apple cider vinegar.