Squash Puddin Pie

Happy Fall!
That means it's prime time for some delicious squash recipes.

We like to shop the "sale" produce as much as possible. Considering our strict enforcement of organic foods around my house, this is essential to not completely breaking the bank.  The great part about it is we get to buy different and sometimes unusual fruits & veggies that we wouldn't otherwise buy.  It also inspires my kitchen creations and keeps me trying new recipes.  So last week Rob came home with a Japanese Red Kuri Squash.  Yeah, I hadn't heard of it either, but basically looks like a more reddish colored pumpkin, and tastes like one too.  You can use any kind of sweet squash for this recipe: butternut, pumpkin, kuri, even acorn might work.  And because I don't like to waste any part of the food, the very large pumpkin-esk seeds on the inside work great for roasting as well.

This recipe called for eggs, and if you are not vegan or do not have an intolerance I highly suggest substituting the flaxseed in this recipe for 3 whole eggs.  Eggs make every baked item better!  Although I am pumping out plenty of egg-free baking that is just as good in my tummy :)  The longer you let this recipe cool (I'd refrigerate it overnight) the more it hardens the more it tastes like pumpkin pie without the crust.  And because there is really minimal added sugar, it's a great carbohydrate to have for breakfast, snack, or with lunch...not just a dessert.  Rob actually didn't think it was sweet enough to be a dessert, whatever!

Kuri Squash Puddin Pie

3 c baked kuri squash (one medium sized squash)
3/4 c coconut milk (use full fat here people, don't be scared)
1tbsp flax;1/4 c water (let gel)
1/3 c honey
1 TBSP arrowroot starch
1 1/2 tsp vanilla
1/3 tsp salt
1 tsp cinnamon
1/2tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 organic apple (half sliced thin for the top, and half sliced in chunks to go inside)
extra cinnamon to sprinkle
1 TBSP brown sugar to sprinkle on top

Mix all ingredients (except the apple) in blender, and hand mix in the apple chunks...then pour into pie pan. Place apples on top and sprinkle with cinnamon and brown sugar.

Bake 350 for 45 min, let cool to harden in the fridge about 30 min

GF Multi-Seed & Nut Bread

Yup, I've found it! The best GF bread out there; great for sandwiches and toast, and you know how I love bread.   I feel much better about the ingredients in this bread than any store bought gf substitute.  It has whole grain brown rice flour as the first ingredient, and isn't full of potato and tapioca starches!  It takes a little time but it's worth it; maybe 20-30 minute prep, then baking time.  I've been making a loaf on Sundays to get us through our week.  Oh and I should mention Rob loves it too, says it's the best GF bread he's ever had! 

Read through all directions before you get started, so you can get an idea of what you're in for.  I've been told my directions tend to be "hard to follow".  Sorry :(

GF Multi-Seed & Nut Bread

Let's do it in this order...at least this is what I do!


Proof the yeast:
Add 1 packet rapid or instant dry yeast or 2 1/4 teaspoons
3/4 cups warm water(at 110 to 115ºF) with a pinch of sugar for the yeast
Let it get a little foamy (this doesn't take long- or shouldn't).  Then add 1/2 cup soda water (this helps with the fluffy consistency of the bread)

Prep the flaxseed:
Add 1 tbsp ground flaxseed to 1/4 c warmish water, stir and let sit while you prep the other ingredients.  This needs time to "gel" as this is your egg substitute.

Dry stuff:
I put all these ingredients in a 2 cup measuring cup, that way I can measure each of the flours that way and not have to use an extra bowl.
2/3 cup brown rice flour
1/3 cup almond flour/meal
1/2 cup GF Oat flour (i process my gf oats in a food processor)
1 cup arrowroot starch
2 teaspoons xanthan gum
1/ 1/4 teaspoons sea salt

Wet stuff:
Put this stuff in a bowl and stir together
1tbsp ground flaxseed:1/4 c water
The proofed yeast and liquid
4 tablespoons extra virgin olive oil
3 tablespoons honey or raw agave nectar
1/2 tsp apple cider vinegar

Nuts and Seeds:
1 cup mixed nuts & seeds goes into the batter (the wet stuff before you put the flours in)
I used walnuts, sunflower seeds, and slivered almonds

Mix with electric mixer and let sit for 30 minutes

Lightly grease your bread pan (i use spray coconut oil), and pour the bread batter into the pan with an oiled spatula (then the bread won't stick).

I like to top mine with poppyseeds and sunflower seeds...get creative, whatever you like.

Bake at 400 for 50 -60min.
Let cool completely before cutting.  It will keep in the frig for a week, otherwise freeze in foil and freezer bag.

Turkey Meatloaf

Turkey Meatloaf

1 3/4 lbs. ground turkey
1 small sweet or red onion, peeled
1 medium to large carrot, peeled, trimmed
3 cloves fresh peeled garlic
1/2 cup organic ketchup
2 tablespoons molasses
3/4 cup brown rice cereal (the "rice crispy" kind)
A pinch of nutmeg
A pinch of cinnamon
1 teaspoon thyme
Sea salt and pepper, to taste

Preheat the oven to 350ºF.

Put the ground turkey into a large bowl and using a fork or spoon, break it apart it a bit.

Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the turkey. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the ketchup, molasses, brown rice cereal, spices and thyme. Mix it all up using a light touch; try not to over-mix it into mush (over-mixing makes for a dense loaf).

If the mixture is too dry at this point, add a little more ketchup. If it feels too wet, add more cereal. You want a nice stick-together balance.

Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan. 

I spread barbecue sauce over the top, and it was really good!

Bake in a pre-heated oven for 40 minutes.

Green Chili GF Cornbread

I love bread!  Have I said that yet!  But "gluten free" breads are not exactly the picture of health and nutrition, nor are they all that tasty...except of course when I make them :)

This cornbread recipe also came from Gluten Free Goddess and is pretty awesome, modified to fit my dairy-free, egg-free lifestyle of course.

Green Chili Cornbread

Dry ingredients:
1 cup stone ground gluten-free cornmeal
3/4 cup brown rice flour
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon chili powder
1 teaspoon cinnamon

Wet Ingredients:
1 tablespoon ground flaxseed whisked with 1/4 cup warm water
1/2 cup plus two tablespoons light olive oil
1 cup very warm water
2 extra tablespoons water, if needed- the batter should be like cake batter, and not too thick

Add:
1/2 cup chopped roasted green chiles
1 ear of corn, kernels separated of course
A sprinkle of chili powder and cinnamon, for topping

Preheat your oven to 375ºF.

Lightly oil a 10-inch iron skillet, or a bread pan.

Combine the dry ingredients in a bowl and whisk.

In a large mixing bowl, combine all wet ingredients and beat for one minute.

Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute. Add in the chopped roasted green chiles and corn. (If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth consistency.)

Pour the batter into baking devise of choice, and sprinkle with cinnamon and chili powder.
Bake the cornbread in the center of a pre-heated oven for 35 minutes, until firm to the touch in the center, and slightly golden around the edges.

Allow the cornbread to rest 15 minutes before cutting.

I served this with meatloaf (yes recipe is coming!) and a spinach salad.  We had plenty of leftovers as well :)

Banana Curry Chicken

With a sleeping baby through the afternoon hours, I find myself researching new recipes and starting dinner prep around 3pm.  Yes, I have become "that girl".  The housewife, the mom, the homemaker...but ain't nothin wrong with that!  I've made some great new staple meals to add to our weekly or monthly rotation and this one was easy and yummy.

Banana Curry Chicken
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
3 tablespoons coconut oil
1/2 fresh squeezed lime
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
2 large organic chicken breasts
1 tablespoon fresh chopped parsley (optional)
2 tbsp chopped cashews
1 tbsp black sesame seeds

Heat the oven to 450°.
In a food processor or blender, puree the bananas, curry powder, coriander, coconut oil, lime juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them.
Sprinkle with parsley, cashews, and sesame seeds if you like.

I served ours with wild rice (mixed with a little coconut oil and salt), and steamed spinach.  SO GOOD!

Tessa's GF/Vegan Birthday Cake

I have taken a major break from blogging, and I do apologize because I've been making some pretty incredible meals and I must share!  I've spent the last two months being pregnant, giving birth, and figuring out motherhood; and I'm finally getting organized and trying to get back on track.  

My baby girl was born in our bedroom on August 5th at about 4am.  Prior to her arrival I spent part of my laboring hours baking her a birthday cake, which took me over an hour as I was taking my time and breathing through a couple contractions simultaneously.  This was THE BEST gluten free, vegan cake I've ever made and was SO excited about it, I made it again for Rob when he finished the Leadville 100 (yes I supported him doing this 8 hour event 5 days after Tessa was born) and again for my 30th birthday.  Needless to say I think it's incredible!  Even Rob says he can't tell it's gluten free, which is big.

I have to throw props to Karina, who writes the Gluten Free Goddess blog.  I modified her Coconut Apple Cake recipe for this cake.  She has amazing recipes, check em out!

Line the bottom of a 10-inch cake pan (you'll need a deeper pan for this cake).

Coconut Apple Spice Cake

Preheat the oven to 350ºF.

Ingredients:

In a mixing bowl, whisk together:

1 cup brown rice flour
1/2 cup organic coconut flour
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/3 cup white sugar and 
2 tbsp molasses

Beat in:
1/2 cup organic coconut oil, melted
1 cup light coconut milk (or about 2 cups almond milk)
1 1/2 tbsp ground flax to1/4 c water, (let the flax sit until it is more of a gel consistency)
2 teaspoons bourbon vanilla extract

Topping:
2 medium organic apples
Peel and core the apples. Slice into even slices- not too thin.

Add roughly three quarters of the sliced apples to the cake batter and stir by hand to distribute.

Using a silicone spatula, scoop the cake batter into the cake pan. Smooth and even out the batter as best you can.

Press the remaining apple slices into the top of the cake batter in a circular pattern.

Bake for 60 minutes.  Let cool and dust with powdered sugar.
(really good with coconut ice cream...just sayin!)