There are recipes that hold their place in the year, recipes that you look forward coming into season. They conjure up warm feeling of nostalgia, like reconnecting with an old friend. It feels like we wait all year long for the winter squash to come to harvest, especially delicata, its by far our favorite, and this is one of our favorite ways to cook it. The colors of fall on a plate and a simple week day dinner that’s yummy enough to impress company.
Miso Curry Delicata Squash (from Super Natural Everyday by Heidi Swanson)
12 ounces delicata squash
1/4 cup extra-virgin olive oil
1/4 cup white miso
1 tablespoon red Thai curry paste
8 ounces extra firm tofu, cut into small cubes (I bought mine pre-cubed
4 medium new potatoes, scrubbed, unpeeled, cut into chunks
2 tablespoon fresh lemon juice
1 1/2 cups chopped kale tough stems removed
1/3 cup toasted pumpkin seeds
2/3 cup chopped fresh cilantro
Preheat oven to 400 degrees with a rack into middle of the oven.
Cut the squash in half lengthwise and use a spoon to clear out all of the seeds. Cut into 1/2 inch thick half moons. In a medium bowl, whisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.Roast 25-30 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning. Keep a close watch, though; the vegetables can go from browned to burned in a flash. In the meantime, whisk the lemon juice into the remaining curry paste, then stir in the kale until coated. Toss the vegetables gently with the kale, pumpkin seeds, and cilantro. Serve family style in a large bowl or on a plate.
I toss the kale along with all the other veggies, Lucy is a giant fan of kale chips and these crisp up nicely along side everything else. I also add a small sweet onion and several cloves of garlic out of the skins, I had a sweet potato that was waiting to be used so I tossed that in as well. We eat ours atop brown rice or any other grain. Its even good the next day as a cold salad.
Our weekly rhythm for school gives us some time to bake and knit on Mondays during the second half of the day. We have several favorite cookbooks but my most beloved and favorite is a book that was compiled by my aunt of all the recipes past down by the women in our family, many of them from my grandmother, Lucy. On our baking/cooking days (my) Lucy thumbs through the books to pick out a recipe we can try, on this day we noticed that a lot of pages were in need of mending so she fixed those while she was browsing through the book. This was the recipe she chose, which holds a special place in my heart. For one of my birthdays my sister in law acquired this recipe in my grandmother’s handwriting and gifted it to me, part of the story that went along with it was that my grandmother made this for each of her 5 children on their birthday’s.
We replaced the gumdrops with a cup or so of chocolate chips and used less coconut oil than the canola it calls for.
Grandma Lucy’s popcorn cake
1 package miniature marshmallows
3/4 cup canola oil
1/2 cup butter, cubed
5 quarts popped popcorn
1 package (24 ounces) spiced gumdrops
1 cup salted peanuts
In a large saucepan, melt the marshmallows, oil and butter; stir
until smooth. In a large bowl, combine the popcorn, gumdrops and
peanuts. Stir in marshmallow mixture; toss to coat. Press into a
greased 10-in. tube pan. Cover and refrigerate for 5 hours or
For my birthday I asked Dave if he would make me a raw cheesecake. I had one years ago and I think my family has heard me talk about how delicious it was 500 million times over! This recipe has been sitting in my archives for a while; it seem to be the least time consuming and one that didn’t need large quantities of nuts (which can make a raw recipe expensive). It was incredible! My sister in law wondered why we eat desserts that are so processed when we could have something this delicious and should I say, ‘healthy’? Its so good, we all went back for a sliver more.
The recipe can be found here and has already been requested by several family members for their next birthday cake!
Have a wonderful weekend, we are still spending time with family, eating more than we should and staying up late playing board games. We also have been enjoying a special soda treat lately, almond lime sodas: Fill a glass with ice, pour over a splash or two of almond syrup, fill with club soda, stir and add a squeeze of lime. Enjoy.
breakfast polenta: dates, honey, candied ginger, black sesame seeds.
Lucy would eat oatmeal everyday if I’d let her and although I usually comply, I get tired of the same breakfast day after day. In my search for options on hot cereals I came upon this recipe, although a bit more time consuming than oatmeal, the results are delicious and conjure up images of what Goldilocks must have stumbled upon when she entered the house of the 3 bears.
breakfast polenta (adapted from 101 cookbooks)
4 cups water
1/2 teaspoon salt
1 cup coarse polenta (not quick cooking)
1/2 cup sliced almonds, toasted
1/2 cup dried fruit, chopped
bring the water to a boil. stir in the salt and polenta. stir constantly. reduce the heat; simmer for at least 30-35 minutes, if the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time. polenta should be thick enough to coat a spoon, but loose enough that it has trouble holding shape. serve warm in bowls topped whatever your heart desire or suggested toppings listed above.
greens! we eat them every single day. i have found a new love for collard greens, they make amazing wraps! they don’t alter the taste of whatever you fill them with, they are crisp, they are hearty, sturdy and are kid friendly! we have used them for tuna fish, falafels, and veggie sandwiches. try them and let me know if you have find something else delicious to wrap up in collard greens.
tuna fish recipe
1 can albacore tuna
1 carrot diced
1 kale leaf, rib removed + ribboned
1 stalk of celery diced
1/2 tomato chopped
1-2 tbs red onion chopped
1 tbs sweet pickle relish (our fave) i splash a bit of the juice in too
mayo to liking
squeeze of lemon
mix tuna, veggies and mayo until incorporated; season with s+p. squeeze lemon over top, serve in collard greens, whole grain bread or on multi grain crackers.
happy friday! what are you up to this weekend? we are going to the spray park on saturday and having lucy practice her bike riding skills, she just learned how to ride with no training wheels. exciting! we are also having some long time friends over for brunch, i’ll be making some creme brulee french toast and a kale salad and maybe some cold brew mochas for the adults.
cold brew is one of my favorite ways to make coffee, i use the cold toddy maker or you can use the recipe below. these days i’m adding organic chocolate milk to the mix, perfect for our little summer heat wave. but mostly i just add a bit of vanilla hemp milk and all is well.
cold brew ice coffee (via the new york times)
-1/3 cup ground coffee (medium-coarse grind is best)
-milk of choice (optional)
in a jar, stir together coffee and 1 1/2 cups water. cover and let rest at room temperature overnight or 12 hours. strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. in a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. if desired, add milk.
make two drinks.
we are big advocates of fermented foods over here: kim chi, sauerkraut, kefir, fermented ginger ale and now kvass. usually made from rye bread, kvass is a lacto-fermentated drink with probiotic properties and offers a dose of healthy enzymes. i love being able offer drinks to lucy that are a change from her usual canteen of water or glass of herbal sun tea, this berry kvass passed with flying colors. this is a great beginners recipe and a nice way to use up fully ripened fruit, plus kids can get in on the magic of fermentation as this only takes 2-3 days to ferment.
fermented fruit kvass (taken from rebecca wood)
use organic fruit when fermenting
1/4 – 1/3 of a large glass jar of mixed organic ripe fruit
1 tbsp unpasteurized raw honey
1-inch fresh ginger or other spices (optional)
pure water to almost fill the jar (filtered or spring water)
place fruit, honey, and ginger in the jar and add enough water to almost fill the jar, leave the top inch so it has head room to allow pressure to build. close jar tightly and place at room temperature for 2-3 days. shake the jar twice a day to prevent bacteria from forming on the surface. in 24 hours you’ll start to notice bubbles forming on the top, feel free to taste your kvass to see when its ready. doneness can depend on the temperature and the sugar content. your kvass will taste tangy and sweet and the fruit should have a “cooked” look to it. when its done, strain the fruit and refrigerate for up to a week.
for the kvass above i used a mix of berries (raspberries, blueberries and blackberries) along with one peach. it was delicious! you can experiment with fruit and spice combinations, there are a lot of recipes to be found with a simple google search. enjoy!
cold breakfast: cantaloupe, figs, ricotta with honey and almonds.
enjoying the string of hot days here in pwn, treating ourselves to some cool meals, trips to the spray park and lazy days laying around the house.
for father’s day dave’s one wish was to have 3 different kinds of sliders. so in his honor we made this wish come true along with beer, onion rings and sweet potato fries. i made them all on toasted pretzel rolls and let me tell you they were delicious. for the curious we had: bacon cheeseburger with caramelized onions + special sauce, buffalo style burger with blue cheese dressing and finally (our fave!) a greek style burger with tzatziki, cucumbers and tomatoes. they were a little bigger than bite size but that didn’t stop us from trying one of each.