Squash Butter

I still had a bit of acorn squash puree left over, so I made a 'butter' to spread on the bread accompanying our lunchtime soup. The kids loved it!

Ingredients:
1 cup squash puree (or any other sweet vegetable puree, like carrot, parsnip, sweet potato)
1 tbsp almond butter (make this nut-free by using tahini)
1 tsp tamari or soy sauce (wheat-free to make this gluten-free)

Method:
Place all ingredients in a small capacity food processor, and blend together.

Spiced Squash Bread

Our dessert last night, using the second half of the acorn squash we ate roasted!

Ingredients:

1 3/4 cup whole wheat flour
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 ground allspice or cloves
1/8 tsp nutmeg
1/4 cup pumpkin seeds (optional)
1 cup cooked pureed winter squash (acorn squash, pumpkin etc.)
1/2 cup orange juice


Method:

Preheat oven to 165 c. Coat a loaf tin with non stick spray.

In a medium bowl, mix flour, sugar, baking soda, baking powder, spices and pumpkin seeds. Add squash and orange juice, stir to combine.

Transfer mixture to loaf tin and bake 45 minutes or until inserted skewer comes out clean.

Roasted Vegetables with Quinoa

Tonight I finally cut up an acorn squash that has been sitting on the counter since it arrived in the organic box two weeks ago. Half I used for dinner, the other half for dessert. We had roasted vegetables with quinoa followed by spiced squash bread. (I'll share that recipe another day!)


Serves 6
Ingredients:
4 tbsp olive oil
2 onions, peeled and coarsely chopped
2 heads of garlic, cloves separated and peeled
1/2 acorn squash, peeled and cut into 1 " chunks
1 large parsnip, peeled and cut into 1 " chunks
1 head of broccoli, cut into florets

1 cup quinoa
1-2 tsp fennel seed, chopped

Method
Preheat oven to 190 c.

Toss vegetables in oil. Spread onto baking sheets and cook 20-25 minutes, turning occasionally until vegetables are browned and tender. (Broccoli will brown the fastest, and retain its crunch. I usually add this 15 minutes after everything else.)

Meanwhile, rinse quinoa in a sieve under cold running water. Place quinoa in a pot with the fennel seed and 2 cups water and bring to the boil. Reduce heat, cover and simmer 15 minutes or until tender (you will see tiny 'strings' on the quinoa separating from the seed.) Drain if neccesary and set aside in a covered bowl until vegetables are ready to serve.


A note about Quinoa: Quinoa (pronounced 'keenwa') is a complete protein source. It is high in iron and a source of dietary fibre. Quinoa is a seed native to South America. It is not cheap; here it costs me just over $1 for 100g. But that's what I would have to pay for extra lean ground beef.

A note regarding the kids: All my kids loved the broccoli, and most ate the squash. Two ate all their quinoa. No-one like the onion, garlic or parsnip. But hey, you can't please all of the people all of the time. In my book this is pretty good. (There were no complaints about dessert!)

Chapatis (Indian Flatbread)

Makes 8

Ingredients:

2 cups wholewheat flour

1 scant cup water

Method:

Place flour into a large bowl and add water. Using fingertips, mix together and then knead until very soft. Set aside in an oiled bowl for at least 1/2 hour. (Can be left in fridge for up to two days.)

Heat a cast iron skillet (or traditional tawa) over medium-low heat.

Divide dough in half, then half again until you have 8 balls. Coat with extra flour if necessary to prevent sticking. On a floured surface, roll out one ball of dough into a flat disc approximately 15 cm in diameter. Slap off excess flour, then place onto skillet until bubbles start to appear and underside is starting to brown. Turn and cook a further minute.

If you have a gas stove: turn on a separate burner to medium heat. Using tongs, place chapati onto flames and allow it to puff up into a ball, then quickly turn over for a few seconds and remove from the flame before it starts to burn.

If you have an electric stove: Place a metal grill over a burner turned onto medium heat, so that it is close but not touching. (I use a cooling rack propped up with coins.) Using tongs, place chapati onto grill and allow it to puff up into a ball, then quickly turn over for a few seconds and remove from the heat before it starts to burn.

Mixed Berry Sorbet

The chill of autumn is here, but the kids seem to want ice-cream all year round!

So for a treat tonight, I made a 'Mixed Berry Sorbet.' My kids don't mind a little tartness, so I didn't add any sweetener. They'll quite happily suck on lemons!

Serves 6
Ingredients:
4 cups frozen mixed berries (blueberries, strawberries, blackberries, raspberries)
1/2 cup almond milk or fruit juice

Method:
Place frozen berries into a food processor, process into fine crumbs. Add almond milk and blend until smooth (use a spatula to push down the edges, if neccesary.) Serve immediately.

Carrot Dhal Soup

This is my kids' #1 favourite soup. I make it at least once a week, and serve it with home-made whole wheat chapatis (Indian flatbread.) I always have to double this recipe, to ensure there's enough for lunches the next day.

Serves 6
Ingredients:
2/3 cup split red lentils
5 cups vegetable bouillon (wheat-free to make this gluten-free)
3 large carrots, sliced
2 onions, chopped
1 x 8oz can chopped tomatoes
4 garlic cloves, chopped
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 fresh green chili, seeded and diced
1/2 tsp ground turmeric
1 tbsp lemon juice

Method:
Rinse lentils in a strainer; drain and put into a large pot, together with 2 1/2 cups of bouillon, the carrots, onions, tomatoes and garlic. Bring to a boil, then cover and simmer for 30 minutes, or until the vegetables and lentils are tender.

Meanwhile, heat the oil in a small pan over a medium-low heat. Add the cumin, coriander, chili and turmeric and cook for 1 minute. Remove from the heat and stir in the lemon juice. Place in a blender.

Working in batches, transfer soup to the blender and process until smooth. Reurn to the pan, add the remaining 2 1/2 cups bouillon and heat through. Serve garnished with fresh chopped cilantro, if desired.

Almond Milk

OK so you've made the ginger cookies, now you want some nice cold milk to go with them...

Or something creamy to splash on your oatmeal...

Here's my favourite non-dairy milk. If you're wondering what's wrong with cow's milk, read this article: http://www.usatoday.com/tech/science/2009-08-30-lactose-intolerance_N.htm

Ingredients:

1 cup almonds

2-3 pitted dates (optional- this is for a little extra sweetness, but it tastes great without it!)

Method:

Soak almonds and dates overnight in the fridge. The next day, drain and place in a blender along with 3 cups fresh water (add a little water at a time, to really pulverize the nuts and dates.) Over a medium sized bowl, pour mixture into the cut-off leg of a pair of unused tights* and gently squeeze out all the liquid. Discard nut meal. Rinse tight leg in warm water and hang to dry.

Transfer almond milk to a jug and keep covered in the refrigerator, for up to 5 days.


*You can buy mesh straining bags for making nut milk online- they are only about $10- but I've got my trusty tights for now!