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Tag Archive for squash

::fall favorites:: Quinoa Pumpkin Cookies

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I’m trying not to bake as much as I did in the past year. I’m nearly back to pre-baby weight, and a batch of cookies a day is not going to help that. But when you have a craving for something sweet…you just do. Trying to avoid just making a batch of chocolate cup cookies, I decided I could healthy up these cookies a bit by using the Butternut Squash on my counter. Then I decided I wanted more instant satisfaction, so I used a can of pumpkin in the pantry. I’m sure fresh would turn out even better. Adding to the attempted healthiness, I ground up some quinoa in my coffee grinder (which has yet to be used for coffee), and replaced almost half of the flour I would need.

These were amazing. So amazing that I couldn’t take any pictures. I grabbed a photo of the last 4 or 5 before gobbling them up. Oh…the recipe made 5 dozen…and no..I did not share. They bake to the consistency of cupcakes. They were so moist that I couldn’t put them in a container. You know how an uniced cupcake gets when you trap it in a container? Yeah, like that.

What You Need
Step One
1 stick of butter (softened)
2 eggs
Step Two
3/4 cup packed brown sugar
3/4 cup granulated sugar
15oz can pumpkin puree or ~1.5 cups pureed  cooked pumpkin
Step Three
1 cup quinoa flour (put one cup of quinoa in a coffee grinder)
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1 tsp cinnamon
Optional
1 cup chopped walnuts
12oz bag of chocolate chips

Start with taking out your step one ingredients and letting them come to room temp. Then sift together all step three ingredients and set aside.

In a large bowl, whip butter and sugars until creamy. Add eggs and then pumpkin. Once all your wet ingredients are combined, slowly add the sifted together dry ingredients. Lastly, add in walnuts and chips.

Drop cookies only parchment lined sheets and bake at 375 for 9-11 minutes. Enjoy.

::savory summer side:: Squash Ribbons

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I have to make one things abundantly clear (if it isn’t already).  I am a nerd.  A really big one.  One of my favorite “activities” is playing video games.  They have to be video games that a 5 year old would enjoy, but none-the-less video games.  I worked for Apple for almost 5 years.  I use two computers to write my blog posts.  One for working on the images, and one for writing the actual post.  Nerd.

The other thing that can surprise people about me (they must not be looking very hard), is that I am incredibly disorganized.  Those who know me well know this.  INCREDIBLY disorganized.  I like to think I have my own system of order through chaos.  That mostly just applies to my personal life though.  In work, I have always been beyond organized.  Admittedly, sometimes to a fault.  I just don’t seem to be able to keep that going 24 hours a day.  So I let my home fall apart instead.  I have been trying.  I swear.

One new plan of action in 2010 has been to be more organized about food.  I needed to start this site to have a way to reference my own recipes.  I was frustrated when I could not remember what I had changed about a cookbook recipe that we enjoyed so much.  Our grocery spending seemed to be too high for just the two of us, so I started to make lists.  Lists didn’t help me all that much.  I still ended up with too much or too little food and nothing to make an actual meal with.  I started making menus.  First I used a great little sheet that had been posted on Design*Sponge .  This didn’t allow me to write with my actual handwriting.  It was too tiny.  And when I needed something for multiple recipes, it wasn’t easy to keep track of.  The last thing that didn’t work for me.  I would lose it.  And then not remember what I planned to make.

Now, I schedule the meals/recipes I have planning in iCal on the computer.  Take it a step further.  PTB subscribes to that calendar on his computer so he knows what we are having for dinner.  He doesn’t always pay attention to it.  Sometimes it results in a phone call after he gets to work and checks the calendar.  “Are we really having …..  for dinner tonight? Really?!” (excitement).  Sometimes it results in being asked at least 5 times what we are having for dinner.  This was one of those times.  

This dish doesn’t have an overwhelming flavor, but it definitely stands on it’s own.  It would go well next to some grilled chicken.  We ate far more than a side portion, so this fed the two of us (it was really yummy!).  But with a salad or another side with the meal, it would easily serve four.

What I Used
Step One
3-4 summer squash
small-med red onion
2 Tbsp olive oil
Step Two
1/4 tsp red pepper flakes
salt & pepper
Step Three
shaved Parmesan

With a vegetable peeler, peel the squash into ribbons down to the core.  You should have about 4-5 cups of ribbon.  Discard the seeds and core.  I had 3 squash.  I used 1/2 a medium onion, but I also knew I would give my serving far more onion than PTB’s.  Slice the onion very thin on the vertical.

In a skillet, heat the oil over medium heat.  Add the squash and onions and toss gently until onion is softened.

Remove from heat and toss in seasoning.

Serve topped with shaved Parmesan.

Serves: 4