Tag Archives: picnic

Summer squash “corn”bread

27 Aug

I’m SWIMMING in summer squash! Usually I just slice it in half-moons, roast it with a little olive oil and eat it as a side or throw it on top of salads for weekday lunches. Craving pizza for lunch, I had the idea to make a “crust” of squash puree, coconut flour, and egg- it didn’t hold together well but it tasted almost EXACTLY like cornbread! I LOVE cornbread! So I whipped up another batch in bread form. OMG was it good with a schmear of pastured butter and a side of the best gazpacho ever!

Summer squash “corn”bread
Raspberry & Coconut

Ingredients:

  • 1 yellow squash
  • 1/4 c. coconut flour
  • 1 egg
  • 1 t. baking powder
  • 1/4 t. salt
  • Fresh or frozen corn kernels- completely optional!

Directions:

Finely grate your squash- you can do this by hand or use a food processor with a grating blade (the same one you’d use to grate Parmesan cheese).  Do NOT puree it!

You’re going to have to drain as much water as possible from the grated squash. Grab a handful, squeeze it over a trash can or sink, and plop it down on a cookie sheet. Repeat. Spread the squash over the cookie sheet and cover with a clean towel. Press the towel down to soak up the “juice.” Wring it out and repeat. I think it took me 5 or 6 times to get it right.  You want it to be firm and mold-able, like cookie dough.

It’s perfect when you can do this…


Squashasaurus!

Mix your squash with the other ingredients in a separate bowl. Spread the “dough” in a small, greased bread pan, and bake at 350 for 45-55 minutes. Let it cool to room temperature before slicing- as you can see, I was too impatient and it crumbled. STILL fabulous, though!  Especially smothered in Kerrygold!

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The best gazpacho you’ve ever had

25 Aug

Anyone else overrun with garden veggies right now?  You’re in luck, this recipe is ah-may-zing, simple, and uses the “big 3” we’re all swimming in right now- tomatoes, red peppers, and cucumbers.  (Now if only I could get rid of this yellow squash!)

 

The trick to making a proper gazpacho instead of a bowl of salsa is to roast the tomatoes, peppers, and garlic. This really mellows the garlic and cuts the acidity of the tomatoes, and the addition of sherry vinegar makes it “pop.”  It’s good right away but even better if it sits in the fridge overnight, allowing the flavors to mingle.

 

Roasted Pepper Gazpacho
Raspberry & Coconut
Adapted from a very old issue of Bon Appetit

  • 4-6 tomatoes
  • 2 red bell peppers
  • 2 cucumbers, roughly chopped
  • 1/2 head garlic
  • 2-3 tablespoons sherry (or red wine) vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon minced fresh tarragon leaves
  • ~1 teaspoon salt, or to taste
  • ~1 teaspoon freshly ground black pepper, or to taste

Cut the red peppers on the vertical and remove seeds. Place cut-side down on a cookie sheet along with tomatoes and peeled whole garlic cloves. Roast at 375 for 35-45 minutes, until tomatoes and peppers are slightly charred. You can do this on a grill as well. Let the roasted veggies cool to room temperature.

Set aside your chopped cucumber and three roasted tomatoes. Add all remaining ingredients to the food processor and blend until almost puree’d. Add cucumbers and tomatoes, and pulse until the gazpacho reaches your desired consistency.

Peach (or apple)-Pecan Muffins

7 Aug

Part 3 of my “What to do with crappy peaches” experiment. These were super moist, adapted from a gluten-free banana bread recipe- so if you don’t like moist baked goods, don’t try them. The flavor was great and I thoroughly enjoyed them, but the boyfriend was all “ughhh these are mussshhyy.”

Peach-Pecan Muffins
Raspberry & Coconut
Makes 4

Wet ingredients:

  • 1 egg
  • 2 T. melted coconut oil
  • 1 egg
  • 1 puree’d peach or 1/2 c. applesauce

Dry Ingredients:

  • 3 T. coconut flour
  • 1/8 t. salt
  • 1/4 t. baking soda
  • 1/4 t. cinnamon
  • 1/4 c. pecans

Preheat oven to 350.  Whisk together the wet ingredients, then add dry ingredients, mixing well.  Fold in the pecans.  Bake in paper-lined muffin tins for 30-40 minutes, until the center no longer “gives” when poked.

Curry Burgers

16 Jul

I suppose I’m on a curry kick!  Lately I’ve been seeing “5 foods I would bring with me on an island” posts floating around the blogosphere. Assuming an endless supply of fish, crabs, coconuts, plantains, rum, and little plastic umbrellas, I think mine would go something like this:

1. Curry Powder (seafood + coconuts!)
2. Salmon (’cause I love it and you can’t get it on an island)
3. Lamb Osso Bucco
4. Sriracha
5. Turtle Mountain Chocolate Peanut Butter Swirl coconut milk ice cream

Curry Burgers
Raspberry & Coconut

Ingredients:

  • 1 lb ground beef (or turkey or pork)
  • 1/2 small onion, diced
  • 1 t. curry powder (I use Penzey’s hot curry)
  • 1 t. garam marsala
  • 1/2 teaspoon ground or fresh ginger
  • salt and pepper
  • ~ 1.5 T. bacon grease, coconut oil, or butter/ghee for cooking

Directions:
Mix ground beef, onion, and spices and form into patties.  Season on both sides with a little salt and pepper.  Melt grease/oil in a frying pan (or cook on a grill) to your desired doneness.

Fauxarbucks Frappuccino

11 Jul

 

Giving up half and half in my coffee has to be the biggest sacrifice I’ve made for my health. It happens to be my kryptonite- while I’m sensitive to dairy in general, a little tummy upset isn’t enough to keep me away from ice cream on special occasions, but put a little half and half in my coffee and watch out- I’d bet my life on a giant pimple within 24 hours. I’ve yet to find a substitute for cream in hot coffee. SO SAD during the freezing winter months where I have to walk by a Crazy Mocha and smell freshly ground beans EVERY MORNING on my way to work. Coconut milk + hot coffee= oily, lumpy mess. But blended and chilled? Heaven.
Fauxarbucks Frappuccino
By Raspberry & Coconut

  • 1/2 – 1 whole can coconut milk
  • 1/2 pot leftover coffee

Optional add-ins:

  • Protein powder or BCAAs for a pre/post workout shake
  • Maca, cocoa powder, vanilla, or cinnamon to taste.
  • Stevia if extra sweetness is desired- I am a HUGE fan of stevia (NuNaturals Vanilla Stevia is my favorite so far) but I find the natural sweetness the coconut milk provides the perfect contrast to the bitterness of the coffee.

Directions

Open a can of coconut milk and pour into a mixing bowl.  Using a handheld mixer or whisk, beat the coconut milk until the solids and liquids are combined.  If you’re using some of the coconut milk for another recipe, measure it out and store it separately- it should keep for about a week and a half in the fridge.   Whisk in your coffee and desired add-ins until foamy.  Store in the fridge for up to a week and remember to shake it before you drink it!

Creamy Avocado Dressing

10 Jul

Apparently one crookneck plant is enough.  My dad planted five or six this year- I went over for lunch yesterday and returned with eight yellow squash.  For lunch this week I’ve packed a “salad” of squash, cucumbers, raw beets, leftover brussels sprouts, bacon, chicken, and peppers.  Stan’s Market in the Strip was selling avocados five for a dollar last week and I still have two left, so I concocted this yummy dressing.  Try not to be put off by the baby-poo green in the photo- I’m still taking pictures with the boyfriend’s cell phone as I don’t yet have a camera of my own. *coughbirthdaycough*

Creamy Avocado Dressing
Raspberry & Coconut
Makes ~1 c.

Ingredients:

  • 1 avocado
  • 1/4 c. +2 T water
  • 2 T. olive oil
  • 1 T. lemon juice
  • 1/2 t. Sriracha (or some other inferior hot sauce. NSFW language in the link.)
  • 1/4 t. garlic powder
  • 1-2 grinds sea salt and pepper

Directions:
Moosh everything together- I used a hand blender, you can use a fork, blender, or food processor.

Campfire banana boats and 4th of July fun!

6 Jul

To all my American readers, I hope you had an awesome 4th weekend! I sure did! We (cameraman, friends, and myself) went up to Lyman Run for a few days, visited the PA Grand Canyon, I shot my first gun, went ATVing, watched friend Tom take 4th in the State birling championships, visited a dark-sky preserve, got lost on some scary dirt roads at 1 AM, and co-founded the sport of “Sparkling” thanks to an excess of sparklers and a little too much wine ;-).

Of course, there was plenty of awesome campfire food. This leads me to… my first ever… GUEST POST! Friend Sandy shows you how to make BANANA BOATS. These are a staple of our camping trips- I’m pretty sure we both learned how to make these in girl scouts. Two out of three not-passed-out-at-8 PM- from too much mountain air-campers (ahem… Rob) agree..they’re even better than S’Mores- and gluten free to boot! If you want to tsk-tsk at me for eating marshmellows, well, they’re fabulous stuffed with peanut butter and dark chocolate instead of the chocolate/ marshmallow combo we use in the video.

 

 

Ingredients:
Banana
Foil
Fillings- marshmallow/chocolate, chocolate/peanut butter, peanut butter/jelly… get creative!

Directions:
Cut a lengthwise gash in a whole banana (leave the skin on). Stuff with your fillings and wrap in foil. Lay it on the hot coals of your campfire for about 15 minutes. Open it up and enjoy- the banana should be caramelized (like bananas foster- we’re definitely pouring rum on it if we have some next time around). Sing the “banana boat” song in glee.

Non-food-related extras: Check out my video of the Galeton fireworks intro. This small town really knows how to party!

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