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Showing posts from September, 2016

Summer Squash Chips

I crave the crunch of potato chips so bad some days. I've tried making all sorts of things into lower calorie chips, but it turns out plain old summer squash and zucchini work the best! And you can have a lot.  Like, summer squash is about 4 calories an ounce raw. So, it allows you to feel gluttonous without any of the horror the next day.


18 oz. squash
2 tsp. salt
1/4-1/2 tsp. cayenne
*You can, of course, try any flavor of spices and herbs. Just keep it light on the first batch. Dehydrating knocks up the flavor factor a lot!

Using your mandolin, cut the squash into chips using the thinnest selection you can while still getting whole pieces.Toss gently in a medium bowl with spices and salt.Lay out single layer on your dehydrator sheets, and dehydrate for about 8 hours. I have the grid type, so I don't line it.Cool and bag. 18 oz. squash makes 2 servings at 32 calories each.

"Pumpkin" Spice Oatmeal Cookies

The leaves have an edge of yellow, and my driveway is littered with the first of the fall leaves.  Dunkin Donuts,a nd Starbucks are rolling out the pumpkin spice everything, which I can assure you having worked for Starschmucks via Barnes and Noble, has very little pumpkin in it  (but it does have pumpkin).

I have a few delicata squash in my CSA this week, and I just know I have to make them into dessert. But I also want to make oatmeal cookies.  So, I scoured Pintrest, combined a few recipes, and came up with these delightful spiced "pumpkin" cookies.


1/2 cup mashed, packed delicata, acorn, or butternut squash
6 Tbsp. salted butter, room temp.
3/4 cups. gently packed brown sugar
1 tsp. vanilla
1 egg
1 tsp. cinnamon, ground
1/8 tsp. cloves, ground
1/4 tsp. nutmeg, ground
1/4 tsp. ginger,
1/2 cup all-purpose flour
1 cup, slightly rounded, quick oats
1/4 tsp. baking powder.
How to prepare that squash?  Take one, small delicata, acorn, or butternut squash. I'm using delicat…

Fermented Salsa

It's that time of year where tomatoes start to take over my life.  I can't help but remember the movie, and then cartoon of my childhood. "Attack of the Killer Tomatoes."

When I went to pick up my farm share last week, the Other Wendy, aka not my mom, had a sample of a fermented salsa she had made.  You might remember, we took a class on fermenting together last summer.

It was, of course, delicious, so I thought I'd wing it.

Like most ferments, this one isn't exact.  But it's simple enough you can do it.  Also, like most ferments, you have to be prepared to lose the goods. Occasionally, something else less friendly gets in there and ruins all of the fun.

The batch here is cilantro and bell pepper free, because I don't eat cilantro.  I am one of those unfortunates that tastes nothing but soap when it shows up to the party.


2 small onions, diced
6 jalapenos, diced
Several tomatoes, diced as you go (I use 4 big ones and then 4 smaller romas for this batc…

Time Saving Wild Blackberry & Summer Squash Oatmeal

It's almost back to school time, so I'm getting my frozen prep done, and this is round one.  I've got a bad habit of not eating before I head off to teach 3 back-to-backs, and I'm going to see if these will help kill that habit and help me avoid the vending machine of doom.

Oatmeal is super simple to pre-prep.  In fact, you can split your batch in 3, and use different fruits with the squash suggested here, and the kids will never know of your insidious vegetable use.

I pull them out of the freezer and a quick zap results in a delicious, preservative-free breakfast that's a bit more nutritious than that packaged stuff (and comes in more flavors).

This batch is a result of a rather fruitful hike at Salt Springs, just across the NY border in Franklin Township, PA.



1 cup oats
2 tsp. cinnamon
1/4 tsp salt.
1 cup So Delicious Coconut Milk
4 Tbsp. brown sugar
2 eggs
2 tsp. vanilla bean paste
10 oz. grated summer squash
2.5 cups wild blackberries
1/2 tsp. baking powder
Comb…

Rhubarb Streusel Bread

I was grabbing a few things from Wegmans when I saw glorious, large stalks of rhubarb.  At first, I was thinking of bars, but in the end the weather got a bit crisp and I thought quickbread.

This recipe results in a rhubarb streusel loaf with a hint of orange and spice. It's super yummy and a bit tart.  Great for a nearly-fall day. A bit of a pain in the arse though.



Marinade
2 stalks rhubarb
2 Tbsp. marmalade
1/4 cup sugar
3 Tbsp. water
1/2 tsp vanilla

Bread
3/4 cup sugar
1/2 cup salted butter, softened
2 large eggs
1 tsp. cinnamon
2 Tbsp. apple cider vinegar
2 Tbsp. water
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp. baking soda

Streusel
2 Tbsp. sugar
2 Tbsp. firmly packed brown sugar
1 Tbsp flour
1 Tbsp. salted butter, melted
2 tsp. cinnamon
 Rinse, and cut weedy ends, and broken, dried out bits off of the rhubarb, and then slice thin into coins.Combine all ingredients of the marinade, and allow to sit for 5-6 hours. Jazz up your marinade by playing with different marmalade…