Flavorful Fall Additions













Fall is a season when we start to eat more warming foods, easing up on the salads and light fare of summer.  The following recipes are flavorful accompaniments that will suit most meals that you would make this time of year. They are nutritious, delicious, and use seasonal ingredients.

A favorite food of mine at this time of year is Winter Squash. The yellow or orange flesh of winter squashes is darker than that of summer varieties, and it is more nutritious, richer in complex carbohydrates and, in many cases, beta carotene. Some types - such as Hubbard and Butternut - contain enough beta -carotene to supply more than 100 percent of the RDA for Vitamin A in a 3 1/2-ounce serving. I frequently use Butternut Squash in place of recipes that call for Pumpkin. Butternut is the elongated bell shaped squash with a tan rind and a mildly sweet flavor.

Perfect "Pumpkin" Pie

From Ten Talents Cookbook by Frank and Rosalie Hurd

(Makes 2 pies)

Mix the following together with an electric mixer until smooth:

  • 3 & 1/4 cups Butternut Squash, mashed
  • 2 cups thick milk, soy, nut or cream
  • 1/4 cup arrowroot powder or starch
  • 1/4 cup cashew or almond butter
  • 1 Tbs. Cinnamon
  • 1/2 cup honey
  • 1/2 cup date or raw sugar
  • 1-1/2 Tbs. molasses
  • 1/2 tbs. salt
  • 1 egg
  • 1 Tbs. vanilla

Pour into pie shell, and bake at 425 degrees for 15 minutes, then at 250 degrees for 1-1/4 hours. Will be nice and firm when cooled.

To make the two pie shells, blend together 3/4 cup canola oil and 1 tsp. lecithin OR 1 cup oil, and 1 & 1/2 tsp. salt. Add 2/3 cup hot water, pour slowly over 3 cups sifted whole wheat pastry flour (or other combination) and stir as little as possible. Round up into a ball, divide and roll out between paper (moisten counter top to avoid sliding). Peel off top paper and place crust in pie plates - paper side up. Peel off other piece of paper and fit evenly into pie pan. Trim or flute edges, add pie mixture and bake.

Wild Rice Pilaf

This dish is a nice accompaniment for any Fall meal.

Ingredients

  • 3/4 cup long grain organic brown rice
  • 1/4 cup org. wild rice
  • 1 1/2 cups water
  • 1/4 cup olive oil
  • 4 finely chopped garlic cloves
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts
  • salt to taste (about 1/4 teaspoon)

Directions

Place rice and water in a saucepan. Cover, bring to a boil and simmer on the lowest heat setting for 45-50 minutes. Do not stir. Let cool slightly, then add the remaining ingredients, stir, and serve.

Compiled by Jennifer Attridge











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