The very first time I tried delicata squash, I didn't realize how sweet it was. Savory herbs and earthy spices pair well with this. For the amount of prep work, I have to cross it off my list of potential vegetable dishes for Thanksgiving unless I can find helpers to peel the squash and scrape out the seeds. I ate this squash in one sitting. You know that myth about vegetables having bulk to make you feel more full? I think it's still a myth. I could certainly eat another.
I did not preheat the oven.
Ingredients
1 delicata squash, peeled, seeded and chopped
olive oil
five spice powder
ground thyme
sea salt, to taste
Directions
Toss squash chunks in olive oil then spread in a single layer on a baking sheet. Sprinkle spices and salt on top.
Bake at 375 degrees F for 40 minutes.
Serve hot.
Salsa
Making salsa is neither hard nor time consuming, but having all the necessary ingredients on hand is the troublesome part. There is certainly some spice to it. And, in early autumn, all of these ingredients are in season. The recipe ratio comes from Harold Shifflett's YouTube video.
Makes 10 pints
Ingredients
10 pounds fresh tomatoes, any variety
8 tomatillos
8 jalapenos
4 red chilis
2 green bell peppers
1 bunch fresh cilantro
2 heads of garlic, cloves removed
4 tbsp lime or lemon juice
4 tbsp kosher salt or sea salt (this tastes salty to me, maybe next time start with 3 tbsp)
Directions
1. Prepare ingredients for the food prep:
Wash and core tomatoes. Slice into wedges and set aside.
Wash and de-stem hot peppers (red chilis and jalapenos). Set aside.
Wash and core the bell pepper. Discard seeds. Roughly chop.
Discard the outer hull of the tomatillos. Wash fruit and set aside.
Peel outer layer then roughly chop the onion(s).
Wash cilantro bunch, remove brown leaves and stems. Roughly chop and set aside.
Peel and trim hard end from garlic cloves. Set aside.
2. Work in batches. Toss everything except the salt and lemon juice into a food prep or blender and puree until no big chunks remain.
3. Pour puree into a large stockpot, add 1 tbsp of salt at a time, add lemon or lime juice. Boil for 1.5 hours or until the salsa reaches a proper consistency (not too watery, not too chunky).
4. Process in a hot water canning bath for 10 minutes.
Makes 10 pints
 |
| Lots of salsa for the winter |
Ingredients
10 pounds fresh tomatoes, any variety
8 tomatillos
8 jalapenos
4 red chilis
2 green bell peppers
1 bunch fresh cilantro
2 heads of garlic, cloves removed
4 tbsp lime or lemon juice
4 tbsp kosher salt or sea salt (this tastes salty to me, maybe next time start with 3 tbsp)
Directions
1. Prepare ingredients for the food prep:
Wash and core tomatoes. Slice into wedges and set aside.
Wash and de-stem hot peppers (red chilis and jalapenos). Set aside.
Wash and core the bell pepper. Discard seeds. Roughly chop.
Discard the outer hull of the tomatillos. Wash fruit and set aside.
Peel outer layer then roughly chop the onion(s).
Wash cilantro bunch, remove brown leaves and stems. Roughly chop and set aside.
Peel and trim hard end from garlic cloves. Set aside.
2. Work in batches. Toss everything except the salt and lemon juice into a food prep or blender and puree until no big chunks remain.
3. Pour puree into a large stockpot, add 1 tbsp of salt at a time, add lemon or lime juice. Boil for 1.5 hours or until the salsa reaches a proper consistency (not too watery, not too chunky).
4. Process in a hot water canning bath for 10 minutes.
Pumpkin Spice Latte (Coffee or Tea)
If you like bits floating around in your tea, you can certainly skip straining the liquid before drinking. I strained it because I didn't want the spices to steep longer than they should. I would caution that you shouldn't drink this at night or before going to bed. These spices, while warming, are also stimulants. First time making this and after tasting, the recipe still needs some tweaking. Recipe can be doubled, as necessary.
Makes 1 cup.
Ingredients
1 cup organic milk (whole cow milk, coconut milk, almond milk, etc.)
1 tbsp organic pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla extract (optional)
1 tsp loose leaf black tea or green tea (instant coffee, instant espresso, or 2 tbsp freshly ground coffee)
sweetener to taste (I used 2 tsp organic sugar)
ground cinnamon for garnish (optional)
organic whipped cream for garnish (optional, only 8 calories per tbsp!)
Directions
Heat milk, pumpkin, and pumpkin pie spice in a small saucepan. Don't let it scald or boil, a gentle simmer until the milk starts to foam. Remove from heat and pour through a mesh strainer into a mug. Stir in vanilla extract and sugar. Enjoy.
Makes 1 cup.
Ingredients
1 cup organic milk (whole cow milk, coconut milk, almond milk, etc.)
1 tbsp organic pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla extract (optional)
1 tsp loose leaf black tea or green tea (instant coffee, instant espresso, or 2 tbsp freshly ground coffee)
sweetener to taste (I used 2 tsp organic sugar)
ground cinnamon for garnish (optional)
organic whipped cream for garnish (optional, only 8 calories per tbsp!)
Directions
Heat milk, pumpkin, and pumpkin pie spice in a small saucepan. Don't let it scald or boil, a gentle simmer until the milk starts to foam. Remove from heat and pour through a mesh strainer into a mug. Stir in vanilla extract and sugar. Enjoy.
Pumpkin Pie Spice
This autumn, Portland is strangely sunny and dry. Not that I'm complaining mind you. The mornings are a bit chilly now (in the 40s) but for the most part very pleasant. I'd imagine you'd be using this in a pumpkin or sweet squash pie; but for today, I am using this in a chai tea latte.
The basic ratio goes like this:
4 tbsp ground cinnamon
4 tbsp ground nutmeg
4 tbsp ground ginger
3 tbsp ground allspice
Mix all spices together in a half pint mason jar. Stir until combined. Cap and label the jar. Use as directed by another recipe.
The basic ratio goes like this:
4 tbsp ground cinnamon
4 tbsp ground nutmeg
4 tbsp ground ginger
3 tbsp ground allspice
Mix all spices together in a half pint mason jar. Stir until combined. Cap and label the jar. Use as directed by another recipe.
Steamed Bao with Pork and Nappa Cabbage
This is a different bao dough recipe than the other one (uses milk) or this one (uses milk powder) posted on this blog; the primary difference is that it doesn't call for dairy. For wrapping meat dumplings, it is very pliable and easy to work with. It's tastes ok. Though, it'll take a lot more tries to get the pleats to look "normal" at the top.
Because it's autumn, it's about 60 degrees in the kitchen. I used a double boiler with a covered bowl insert to create a warm, dark environment for the yeast to rise. It's really quite clever. I didn't even have to crank the oven.
 |
| Steamed Bao, looks pretty ugly, tastes okay |
Because it's autumn, it's about 60 degrees in the kitchen. I used a double boiler with a covered bowl insert to create a warm, dark environment for the yeast to rise. It's really quite clever. I didn't even have to crank the oven.
Subscribe to:
Posts (Atom)