Squash, Cranberries & Barley

We found this recipe, and many other delicious recipes, in Debra Daniels-Zeller’s The Northwest Vegetarian Cookbook.

2 Tbsp. ghee (clarified butter)
1 large onion, chopped
1 jalapeno pepper, seeded and minced (Use a small Poblano pepper for less heat)
1/4 cup apple juice
1/3 cup currants
1 cup fresh cranberries
1 butternut squash, seeded and cut into bite-sized pieces
1/2 tsp. salt
2 cups naked barley (hull-less)
1 cup celery, finely chopped
1/2 cup walnuts or pecans, chopped and toasted

Soak the barley overnight, drain and rinse, cover with water and cook until done, about an hour.

Saute the onion and jalapeno over medium heat in the ghee in a heavy skillet until soft and just brown, about 5-10 minutes. Add apple juice, currants, cranberries and squash. Cover and cook on low heat until the squash and cranberries are tender, about 15 minutes. Stir in salt and barley and continue to cook until heated through. Transfer to a serving bowl and mix in celery and nuts.

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Posted on January 16, 2019

Delicata Savoy Bake

2 large delicata squashes
½ pound ground pork
2 Tbsp. butter
1 medium onion, chopped
1 small apple, pared and chopped
2 cups shredded Savoy cabbage
2 Tbsp. sunflower seeds
1/2 tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme
½ tsp. dried leaf sage, crumbled

Preheat oven to 400 F. Cut squashes in half lengthwise and scoop out seeds. Place in baking pan, cut side down, and add ¼ inch water. Bake for 20 minutes.

Cook pork in skillet until browned. Drain off fat. Add remaining ingredients and mix well. Cook until vegetables are tender.

Turn squash halves cut side up and fill centers with cabbage mixture. Bake at 400F for 30 more minutes. Sprinkle a little grated Parmesan on top for the last 10 minutes, if you like. Serves 4.

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Posted on November 21, 2018

Kia’s Local Squashsauce Cookies

1 cup mashed winter squash
1/2 cup honey
1 cup applesauce
4 Tablespoons nut butter
2 tsp vanilla
1 tsp cinnamon
4 cups Nash’s rolled oats
1/2 cup Nash’s wheat bran

Combine squash, honey, applesauce, nut butter, vanilla and cinnamon. Then add rolled oats and bran. Shape into desired size cookies, and bake at 350 for 30-40 minutes.

We thank Kia Armstrong for this localicious recipe!

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Posted on November 13, 2018

Eating with Kids: Healthy Baby Foods

Local Winter Foods: Baby Foods

Originally published in Peninsula Families Today, an advertising supplement produced by Peninsula Daily News and Sequim Gazette

Anything parents can do to establish healthy eating habits in their children is a gift that will last them a lifetime. Winter is a great time of year to have fun with kids in the kitchen, cultivating positive feelings about cooking their own meals and using healthy ingredients. Delicious local root vegetables and greens will boost their immune systems during the colder months, and to help kids grow healthy and strong!

On the Olympic Peninsula, area farmers still harvest fresh local food in the winter, thanks to the unique year-round growing climate, and sheer determination. You can find winter roots, such as carrots, beets and parsnips that can be grated into salads and sandwiches, diced into soups, steamed or roasted.

The colder it gets, the sweeter some veggies become! They produce sugars that act as an antifreeze to protect their cell structure when the temperature drops below freezing. Kales, collards, carrots, Brussels sprouts, and parsnips all get a little sweeter in the winter months. So give your kid a local carrot to crunch on, maybe dipped in peanut butter, hummus or a yogurt-based dip for added nutrition. Carrots can also be blended into smoothies, steamed and mashed into baby foods, or juiced.

Carrots
One of the healthiest ways to cook carrots is simple and really makes their flavor pop. Chop a carrot into ¼-inch matchstick pieces or rounds, and then steam them for five minutes. When they are easily pierced with a fork, toss them in a bowl, and drizzle with some olive oil and lemon juice, plus a bit of salt and pepper.

Beets
Also in season are beautiful red, golden and Chiogga beets. Take full advantage of their antioxidants and vitamins by grating them raw onto salads. Or watch your kids make them disappear into their bellies when steamed or roasted. To roast, lightly coat bite-sized pieces of beets with vegetable oil, sprinkle with salt and pepper, layer on a baking sheet, and roast in a high oven (400°F) for 15 minutes. Turn and roast again until tender and slightly caramelized. Remove and allow to cool so the kids can pick them up with their fingers.

Winter Squash
Winter squashes are really packed with the vitamins, and kids will have fun picking out colorful varieties and helping you prepare them. Knock off the stem with the butt of a big knife, or a hammer. Then bring a chair to the sink and let your child scrub the skin. Place the squash on a pie plate or baking dish, and bake it whole in the oven at 350°F until it’s tender all the way through. Many squashes, including delicata, butternut, buttercup and kabocha have edible skins. If the skin is tender when cooked, you can eat it!

Experiment with steamed squash or carrot toppings and explore different tastes with kids. A drizzle of local raw honey, toasted sunflower seeds, nutritional yeast or sour cream are all fun to try. Mix in some rice or quinoa and a few pinches of minced parsley or cilantro and see what they like! Reintroducing new veggies several times, in several ways, can yield positive results.

Make your own baby food!

Baby food is a cinch this time of year. Cut squash, purple sweet potatoes, yams and carrots into chunks, and steam until tender. Then mash with a fork, or use a blender to whirl it all up. Thin with milk, water or broth as desired.

Making your own baby food means that baby is eating whole fresh foods with the rest of the family, without added sugars or preservatives. It’s economical and easy to make a blender-full at a time and freeze leftovers into ice cube trays. Then pop frozen cubes into freezer bags and label and simply thaw and reheat for a quick organic meal or snack.

Find local produce at the Port Angeles Farmers Market, open year-round on Saturdays, 10 am-2 pm, at the Gateway Center in downtown Port Angeles. You can also find it at local retailers and eateries.

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Posted on March 21, 2018

Moroccan Pork

2 lemons
2 1/2 teaspoons extra-virgin olive oil, divided
2 teaspoons paprika, preferably Hungarian
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger plus 1 pinch, divided
1 1/2 pounds pork loin, cubed
1 14-ounce can reduced-sodium chicken broth
1 cup butternut squash, diced (1/2-inch cubes)
1 cup carrots, sliced (1/2 inch thick)
1 cup canned chickpeas, rinsed
1/2 cup onion, chopped
1/2 cup diced tomatoes
2 tablespoons preserved lemon, chopped and rinsed (see note; optional)
1 tablespoon tomato paste
2 teaspoons minced garlic
1/4 teaspoon hot sauce, such as Tabasco
1 pinch ground cinnamon
1 pinch ground allspice

Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.

Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.

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Posted on March 8, 2016

Moroccan Winter Squash & Carrot Stew Over Quinoa

As the weather gets cooler, it’s time to warm up with hearty stews.

Time to hunker down and enjoy slower days and heartier meals. This vegetarian dinner is full of warm spices that will complement your winter evenings well. Makes 4 to 6 servings.

Stew
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch saffron
1 cup water
1 14-1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups (1/2 pound) butternut squash, peeled and cut into 1-inch cubes
2 cups carrots, peeled and cut into 3/4-inch cubes

Quinoa
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and the rest of the spices. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Rinse quinoa and drain. This step is not necessary but can reduce the bitter taste of quinoa. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. Happy Winter!

Recipe adapted from epicurious.com.

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Posted on January 8, 2016

Buttercup Squash Cornbread

Buttercup Squash cutout

1 1/2 cup Nash’s stone-ground cornmeal
1 1/2 cup Nash’s triticale or white wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed or pureed roasted buttercup squash
1/3 cup maple syrup
1 cup Dungeness Valley Creamery milk
1/2 cup yogurt or sour cream
1/4 cup melted butter (plus some for greasing the pan)
1/4 cup melted coconut oil, or light cooking oil, such as sunflower oil
2 eggs

Preheat the oven to 400 F and grease an 8 x 11 baking pan or similar sized cast iron skillet with butter. Don’t skimp on the butter–it gives a nice crispy golden bottom and sides to your cornbread.

Whisk together all the dry ingredients in a large mixing bowl.

The easiest way to roast squash is whole in the oven. Simply wash the squash, knock the stem off with the butt of a large knife, and place it whole on a pie dish. Bake in the oven at 350 degrees for about 45 min or an hour, until it is cooked through and can be easily pierced w a fork. Cut squash in half and allow to cool a bit before scooping out seeds. Mash flesh with a potato masher, or for a smoother puree, use a hand blender or food processor.

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.

Pour the batter into a greased 8 x 11 baking pan or a similar sized cast iron skillet. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.

Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm! Yield: 12 servings.

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Posted on October 15, 2015

Curried Delicata Squash Soup

Tis the season for squashy goodness!

2 pounds delicata squash
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
3 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 can coconut milk
Salt and pepper to taste
Half a lemon
Sour cream, chopped scallions, and fresh cilantro for garnishing

Remove the stem and skin of the squash, then cut in half. Scoop out the seeds and innards. Chop into half-inch slices, then cube.

Melt the butter in a medium sauce pan over medium heat. Add the onion, bell pepper, and garlic, and sauté until translucent, about 5 minutes. Add the spices with the cubed squash and continue to stir. Put a lid on the pot and cook for 2 minutes more. Add the coconut milk and 3 cups of water and stir.

Bring the soup to a boil then turn down the heat to low and let it simmer until the squash is tender, about thirty minutes. Add salt and pepper and a lemon squeeze. Allow soup to cool. Use an immersion blender or a regular blender to puree until smooth. Add toppings if desired.

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Posted on October 15, 2015

Butternut Squash Gratin

3 tablespoons unsalted butter
1 (2-pound) butternut squash
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano cheese
2 tablespoons fresh thyme leaves
1/2 cup heavy cream

Preheat oven to 350°F. Butter a 9-inch baking dish with 1 tablespoon butter. Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or mandoline slicer. Layer squash in baking dish, sprinkling some of salt and pepper between each layer. When baking dish is half filled, sprinkle 1/2 of cheese and thyme over squash. Continue layering squash with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish and bake until squash is tender, about 45 minutes. Remove cover from baking dish and preheat broiler. Broil gratin until top is browned, about 4 minutes. Serve.

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Posted on October 9, 2015

Chickpea Pancakes with Leeks, Squash, and Yogurt

Gluten-free savory pancakes! Courtesy of chickpea flour and winter squash, plus a few other tasty ingredients.

6 tablespoons high-heat oil (safflower, sunflower, or canola), divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Salt

Heat 2 tablespoons of oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.

Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.

Heat 1 1/2 tablespoon oil in reserved skillet over medium-high. Add batter by the quarter-cupful to make 4 pancakes, gently flattening to about 1/4″ thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer.

Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.

Recipe adapted from BonAppetit.com.

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Posted on August 27, 2015