Fall Favorites

Seriously, are you all bored? Speak now or forever hold your peace.

This is an alternative winter squash soup recipe. I happened to like it more, but Justin's sticking by the bisque. I like how it's less intense - less thick, less creamy and less sweet. I guess Justin is all for intensity in food. What's your food style?

Creamy Squash Soup

• 3 cups diced winter squash
• 1 1/2 cups diced onion
• 1/2 cup diced celery
• 2 TB diced carrot
• 1 tsp basil
• 1/4 tsp each sugar and white pepper
• 1/8 tsp each ground cloves and mace [I left out mace because I didn't have it]
• 1/2 tsp salt
• 2 TB butter [I used canola oil]
• 2 1/2 cups chicken stock [I used my homemade vegetable stock]
• 1 cup half-and-half cream
• 1/2 cup heavy cream
• paprika
• minced fresh chives [I left these out because I didn't have them]

Cook and stir vegetables, herbs and seasonings in butter 10 minutes. Add stock, cover, bring to a boil, lower heat and simmer until vegetables are tender. Puree, add creams and heat through; do not boil. Cool, chill and adjust seasonings [I ate it hot and cold at different times, and either works fine]. Sprinkle with paprika and chives [Justin gave me the idea to give the paprika a swirl and it looked way cooler].

I found these this season as well, made them a couple of times and they've never failed to delight. I turned these into whole wheat wonders as well and recommend it. I first made them when Marquie was over and she seemed to enjoy them. Then I made them when my sister and her son were over, and they loved them too. My sister was impressed that they were whole wheat, because you couldn't really tell, and her son loved the fun shapes (see below). Jaime even loved them, which makes me so happy! I love when she snarfs things that are 1) whole wheat and 2) have vegetables within.

Pumpkin Pancakes

• 2 cups flour [I used whole wheat]
• 3 TB brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp allspice [I can't seem to find this in stores, so I always substitute with a mixture of cinnamon, cloves, nutmeg and salt]
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 1/2 tsp salt
• 1 1/2 cups milk
• 1 cup pumpkin puree [I used 1-2 cups fresh pumpkin puree]
• 1 egg
• 2 TB vegetable oil [I used canola]
• 2 TB vinegar

Mix together dry and wet ingredients separately, then combine. Oil griddle or pan on medium high heat and pour batter onto griddle in whatever amounts you desire. Serve hot.

If you happen to be making these for Halloween like I was, it never hurts to get out the cookie cutters and let the kids have at it. Apparently, it makes them much more appealing than regular pancakes.

I also gave these a try to use up some acorn squash and don't have anything good to say about them.

I particularly disliked the seasoning of the innards. That much parsley without any other spices just ruined them for me, but Justin likes them. So, if you've got some acorn squash and the picture looks good to you, click on the link and give it a try. If you think the parsley would be an issue for you too, switch it up to accommodate your liking of spices.

Bread and Yogurt

I had a friend request Mom's wheat bread recipe, so here it goes.

Mom's Whole Wheat Bread

• 2 1/2 cups hottest tap water
• 1/4 cup honey or 1/2 cup brown sugar
• 1/4 cup oil
• 1 TB salt
• 4 cups flour

Mix. Add 1 TB yeast. Mix. Add flour until dough pulls away from sides of bowl. Knead for 4 minutes. Scoop batter onto oiled surface and let sit for 10 minutes. Divide in half. Form each into a loaf, put in loaf pans (I use one loaf pan and 1 glass bowl because I don't have two loaf pans). Let rise until dough reaches top of pan. Bake at 370 degrees for 35 minutes. Remove from pans and let cool.

Also, I know I've given it to some of you already, but below is my homemade yogurt recipe. I discovered this recipe on a baby food website. I'm now making it for the whole family and have it memorized. I suggest starting this process in the morning, so you can keep an eye on it in the cooler throughout the day. If not, do it right before bed and check it in the morning.

Homemade Yogurt

• 1 gallon milk
• 1 small cup of yogurt with active cultures (read the ingredient list)
• candy thermometer
• camping cooler
• heating pad

Heat milk in large stock pot, slowly, stirring constantly to avoid film on the bottom of the pan. Keep track of the temperature and when it reaches 185 degrees, remove from heat. Let it cool until it is between 105-115 degrees. Whisk in yogurt and pour into containers (I use canning jars). Place containers in camping cooler with heating pad. Have the heating pad turned on to medium*. Keep the temperature inside around 110 degrees (just guess) for 4-10 hours, until the yogurt is set. Refrigerate until served.

*if you don't have a cooler and/or heating pad, there are other ways of doing this. The website lists some more options, or you can email me and I'll talk to you about it.

Another Laundry List

Am I boring you all now? I guess I'm the only one excited about the recipes I've been trying. I know Justin has just about had it with my obsession of taking pictures of the things I make.
Here are some fun ways to spice up this fall

First, my favorite: Spooky Chips (I came up with the title :). I found this recipe in this year's Taste of Home Halloween Edition. I used Marquie's birthday party as my excuse to make them. Aren't they so fun?
Spooky Chips

• flour tortillas
• taco seasoning OR salt
• cooking spray
• halloween cookie cutters

Press cookie cutters into a stack of about 8 tortillas (depending on how deep your cutters cut).

Separate shapes and place on greased cookie sheet. Spray shapes with cooking spray. Sprinkle with taco seasoning or salt.

Bake at 350 degrees for 8-10 minutes or until edges just begin to brown. Remove to wire racks to cool.

Next, more efforts to use banana squash. This recipe was amazing. The creator of the recipe admits it's from his friend's restaurant. I made it and Justin and I agreed that it is very rich and also very filling.

Winter Squash Bisque

• 5 cups winter squash, peeled and chopped
• 3 TB oil
• 1 onion, chopped
• 2 carrots, peeled and chopped [I didn't have any, so left them out]
• 2 apples OR pears, peeled and chopped
• 2 cups apple cider OR vegetable stock (if using stock add 2 TB brown sugar)
• 1 tsp asian 5 spice powder [I didn't have this, and substituted with a mixture of red pepper flakes, cloves and salt]
• 1/2 tsp cinnamon
• 1/2 cup maple syrup [I used maple flavored regular syrup]
• 1 cup heavy cream
• 1 tsp salt and more to taste
• 1/2 tsp white pepper

Season squash with salt and 5 spice powder, place on a greased cookie sheet, and bake for 30-45 minutes until tender and lightly browned.

Meanwhile, cook the onions, carrots, apples or pears in a large soup pot and season with cinnamon. Add the apple cider and roasted squash and simmer until vegetables are soft. Add syrup and cream and simmer a few more minutes. Puree the mixture and season with salt and pepper. Serve garnished with butter/cinnamon croutons, cinnamon sugar wontons, or drizzled sweetened sour cream.

Lastly, a final effort to discover ways to use pumpkin. I'm now content with the recipes I've found and feel confident I can use up my pumpkin reserves. I turned these into whole wheat wonders and wouldn't do it any other way. It does change the taste, but is well worth the nutritional and fibrous benefits. This recipe made 12 regular muffins and 24 mini muffins that I sent to work with Justin and he passed around there. They were a hit.

Pumpkin Muffins

• 2 cups of homemade pumpkin puree
• 3 cups flour [I used freshly ground whole wheat]
• 2 cups sugar [I used 1 1/2 cups]
• 2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cloves
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp salt
• 2/3 cup vegetable oil [I used canola, it's better for you than vegetable oil]
• 3 eggs

Combine dry ingredients; set aside. Blend wet ingredients in a large bowl. Stir dry ingredients into wet ingredients until smooth. Scoop batter into muffin cups or greased muffin tin. Bake for 20-25 minutes at 350 degrees.

The best part of this recipe was how much Jaime enjoyed it, and how she showed her enthusiasm. I scooped some patter into this small glass bowl and microwaved it. Didn't know you could bake in the microwave? Think again. I gave her the bowl and she loved it. After awhile she gave up on using her hands to eat the crumbly muffin and resorted to other methods. She and I snacked on these together all day. I loved that she ate so much whole wheat!

Winter Squash

Confession. I am having a love affair with the farmer's market. Yes, Justin knows. I just can't help myself. This is where I've obtained my beloved pumpkins, squashes, peppers, peaches, you name it. I love the produce, the people, and the prices. When Saturday comes around, I can't keep away!

Most recently, I've decided to take on banana squash. I couldn't help myself when I saw this at the farmer's market for only $1! It's my everest.

I began my search for acceptable recipes. I soon learned that search results for "banana squash" will yield recipes that have both bananas and squash (all kinds of squash) in them. After a tad bit of research, I learned that banana squash, along with pumpkin and acorn squash (which I also have) are part of a larger category, winter squash, that can virtually be used interchangeably. Consequently, searching "winter squash" yields much more satisfactory results. By the way, I can't wait for the day when I just know this kind of stuff, and am not such a newbie who has to learn it all for the first time. I find myself so fascinated with people older than I, who I can sit with and ask all sorts of questions, and they have such vast knowledge, knowledge that is only gathered from hard-earned experience.

I digress. The point is, I've got some ideas brewing for winter squash. They are so cheap right now, so take advantage of the sales!

This first recipe, from ifood.tv, was generally good and we enjoyed it, but I'd use it as a side dish instead of a main dish. And with how easy it is, it's worth making it as a side dish in my opinion.

Squash Casserole

• 3/4 cup onion, minced
• 1 green pepper, chopped
• 3 banana peppers, chopped (peppers are a great price right now at the farmer's market too!)
• butter
• 2 cups squash, stewed, drained and mashed
• 2 eggs, beaten
• salt and pepper to taste
• 1 1/2 cups cracker crumbs

Saute onion, green pepper and banana peppers in butter until soft. Combine with squash. Add eggs, salt and pepper. Place in casserole dish and cover with thin layer of cracker crumbs. Dot with butter and cook for about 25 minutes.

Next, rolls. Oh how we love rolls at our house. These, from allrecipes.com, were amazing. They've got me scheming to put squashed vegetables into all the bread I make.

Winter Squash Rolls

• 1 1/2 cups cubed winter squash, boiled and mashed [save this broth for the soup recipes I have coming up!]
• 1 cup milk scaled
• 2 TB yeast
• 1/2 cup warm water
• 6 cups flour (I used half whole wheat, half white)
• 1/2 cup white sugar
• 2 tsp salt
• 1/2 shortening [I used canola oil]

Dissolve yeast in warm water, set aside. In bowl or mixer, combined 5 cups flour, sugar and salt. Add yeast mixture, shortening, squash and milk. Mix well. Add remaining flour until correct consistency. Knead. Place in oiled bowl, cover with damp cloth and let rise until doubled in volume, about 1 hour. Form dough into rolls and place in 13x9 baking dish. Cover with damp cloth again and let rise until doubled, about 30 minutes. Bake at 400 degrees for 10 to 15 minutes or until golden brown.

This next recipe is reverting back to my efforts to use pumpkin in new and interesting ways. Check this out - pumpkin stir fry! For some reason, ours came out really spicy, which doesn't really make sense to me considering the ingredients. I would recommend trying it, but again, not as the only main dish. I'd make this again, but maybe in tandem to one or two other chinese dishes.

Stir-fried Pumpkin

• 3 TB olive oil [I used canola]
• 1 tsp minced garlic [I used more]
• 4 cups cubed fresh pumpkin [do small cubes, mine were too big and it didn't get as soft as it probably should]
• 1/2 cup grated carrot
• 2 TB soy sauce
• 1 tsp ground black pepper
• 2 tsp black sesame seeds [I used white]

Heat the oil in a large skillet [we used our wok]. Saute onion and garlic until onions begin to brown. Stir in the pumpkin, carrot, soy sauce, and pepper. Cook another 5 to 7 minutes until pumpkin is tender. Sprinkle with sesame seeds before serving.

Happy winter squash cooking!

Pumpkins!

I've acquired a few pumpkins this year, for decoration and for eating. I've only done a few things with them so far, and am looking for good ideas. But for now, I'll show you what I've come up with. If you've got pumpkins, put them to good use.

First of all, pumpkin puree. I learned how to make this here, and it worked just great. Mine came out lighter than the example, but I can't see why that's a problem.

Second, the seeds. Clean the yucky stuff off them, rinse them in cold water, spread them out on a greased baking sheet, sprinkle with salt, and bake for 25 minutes at 325 degrees, stirring once. They are delicious.

Third, soup. This recipe isn't anything to brag about, but it's good.

Black Bean Pumpkin Soup - Yield: 9 cups

• Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained [*see note*]
• 1 cup drained canned tomatoes, chopped
• 1 1/4 cups chopped onion
• 1/2 cup minced shallot [omitted]
• 4 garlic cloves minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups beef broth
• a 16-ounce can pumpkin puree (about 1 1/2 cups)
• 1/2 cup dry Sherry [omitted]
• 1/2 pound cooked ham, cut into 1/8-inch dice [omitted]
• 3 to 4 tablespoons Sherry vinegar [I used regular vinegar]

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

*beans: if I haven't told you already, the rice cooker does wonders on dried beans. I discovered this in China. They will be soft as canned beans after two cycles on the rice cooker, changing the water in between cycles.

Fourth, I made pumpkin pie today and found the recipe here.

Share your knowledge about pumpkin usage! I am eager.