Tuesday Recipe: Crockpot Pumpkin Cranberry Bread

Talk about easy! Sometimes, I am skeptical and ditch a recipe before I ever attempt it, because the results seem puffed. The results -taste & texture- were not puffed with this #PunkinChunkin recipe for #31DaysofPumpkin. In fact, they were right on!

Last year was not short on busyness and we found it necessary to fire up the crockpot for food prep and dinners several times each week. At the onset of the holiday season, I found Better Homes & Gardens Special Interest Publications' Pumpkin Recipes mag with this too-good-to-be-true recipe. Yep, I ditched it thinking there was no way the texture could come out as though baked in an oven.

I was wrong.

This bread is every bit easy. Every bit full of flavor. Every bit oven-baked texture. It takes 2 hours on high. 

One note: I was thinking of making this with blueberries, instead, because I haven't seen fresh cranberries in the grocery store, yet. Then, Momma and I mulled the use of dried cranberries, like Craisins. We rehydrated less than the recipe's measurement of dried cranberries with enough hot water to cover the berries and let stand while I worked on the rest of the recipe and prepared the crockpot. When it was time to add the berries, I drained the water, patted them dry-ish with a few paper towels and referred back to recipe. They worked just fine!

Crockpot / Slow Cooker Pumpkin-Cranberry Bread

2 eggs
3/4 cup Pumpkin Purée (100% canned pumpkin)
1 cup Sugar
1/2 cup Vegetable Oil (I used olive oil.)

1 2/3 cups All-Purpose Flour
1 Tbsp Pumpkin "Pie" Spice (You can totally make your own PS.)
1 tsp Baking Soda
1/2 tsp Salt

3/4 cup Fresh or Frozen (thawed) Cranberries (or refer to the note, above)
1 Tbsp All-Purpose Flour (to coat part of the cranberries)
1/4-1/2 cup Pecans, chopped

• Coat a 4 qt Slow Cooker with nonstick cooking spray; set aside. I would suggest NOT USING the slow cooker/crockpot plastic bag liners, because of the steam issue.
• In first bowl, combine eggs, pumpkin, sugar and oil.
• In second bowl, stir together next four ingredients. 
• Add pumpkin mixture all at once to flour mixture; stir just until dry is combined. Do not over stir.
• Toss 1/2 cup of cranberries with 1 Tbsp flour and fold into batter.
• Spoon batter into prepared crock of your slow cooker (a.k.a. crockpot).
• Top with remainder of cranberries and pecans.
• Cover and cook on high for 2 hours. If possible, lift and half-turn crock insert halfway through cooking. BE CAREFUL WHEN LIFTING LID... do not let steam condensation from lid drip onto bread. Wipe the lid. After the half-turn, cover and continue cooking.
• Bread is done when toothpick comes out clean... 2 hours.
• If possible, remove crock insert from slow cooker and set on wire rack for 10 minutes, uncovered.
• Place a cutting board or plate on top of crock insert and carefully flip crock and plate, together, allowing bread to drop out of crock. THEN, turn bread over onto a wire rack to finish cooling.

NOTE: Do you know why it's necessary to coat part of the cranberries? Whenever you plan to stir-in berries, nuts, or choco chips, you want them to "suspend" in the batter while baking instead of sinking all the way to the bottom and possibly scorching. Just toss the stir-ins in a tablespoon of all-purpose flour and, then, stir into the batter!

GO PLAY WITH YOUR FOOD! I would love to hear how your bread turned out! Lemme know, below...

"Sam"

Tuesday Recipe: Pumpkin Farro Risotto with Roasted Winter Veggies

Last October, I tried this recipe for my yearly #PunkinChunkin / #31DaysofPumpkin from
Vegetarian Ventures and loved it! Of course, I would, because I sub'd in PUMPKIN! One could easily substitute their fave winter root veggies instead of my beloved orange gourd. 
Shelly Westerhausen is a foodie and food photographer with impeccable taste! I look forward to her emails tempting me to get creative in the kitchen! Oh, by the way, she is the genius of two cookbooks on my wish list and both may be purchased on Amazon or other online booksellers. The Platters and Boards book is the current #1 Best Seller and will have you looking like a pro during upcoming holiday entertaining! Check 'em out for yourself after the recipe or scroll to the bottom for your next cookbook!

PUMPKIN FARRO RISOTTO with ROASTED WINTER VEGETABLES

For the Roasted Veggies:

• 2 cups Pumpkin and/or winter veggies (carrots, potatoes, beets, sweet potatoes, etc.), chopped or cubed 
• 1 Tbsp Olive Oil
• 1 tsp Smoked Paprika (I don't know how I lived without this stuff for so long!)
• opt: S&P, to taste

For the Farro:

• 2 Tbsp Olive Oil (+ more for finishing)
• 1 Tbsp Sage Leaves, chopped (+ more for finishing)
• 1 small Onion, diced
• 1 1/2 cups Pearled Farro
• 1/4 cups Dry White Wine / Cooking Wine (You can even find this at Walmart)
• 3 cups Water
• 1/2 cup Pumpkin Puree (not the pumpkin "pie")
• 2 Tbsp Hard Cheese (purchase already shredded, vegetarian is another option)
• 1 tsp Thyme, chopped
• opt: S&P, to taste
• opt: Hazelnut Oil (I didn't have this, but don't let that stop you! I suppose, you could actually get creative, here, by adding chopped hazelnuts when toasting the faro or at the end for finishing!)

Instructions for the Roasted Veggies:

• Preheat oven to 375* and line a baking sheet with parchment paper or use a Silpat.
• Toss veggies in 1 T Olive Oil Smoked Paprika and S&P (salt & pepper) and transfer to the lined baking sheet in an even layer.
• Roast 30 minutes, flipping halfway through or until the veggies are crispy on the outside and soft on the inside. Remove from oven and set aside.

Instructions for the Farro:

• Heat Olive Oil and Sage over medium heat in a large pan or skillet.
• Add Farro and let toast... watching carefully so as not to scorch... stir often, for 1 minute-ish. (It would be totally creative to toast chopped hazelnuts at this time, too).
• Add Onion and cook until opaque / translucent, stirring often for 5 minutes.
• Add cooking wine and cook until absorbed, again -- stirring often, about 2 minutes.
• Add Water,  1 CUP AT A TIME, stirring yet some more until most of the water is absorbed before adding the next cup of water. Continue until farro is soft and creamy, about 30 minutes.
• Stir-in Pumpkin Puree for a couple more minutes to heat it up.
• Remove from heat and add the Thyme (and hazelnut oil).
• Top with Roasted Veggies or Roasted PUMPKIN and season, to taste, with S&P (salt & pepper)
• Serve right away with more chopped Sage, cheese, toasted chopped hazelnuts and a drizzle of olive oil!

GO PLAY WITH YOUR FOOD! But, first, check out Shelly's books...

-Click this Link-

-Click this Link-

Israeli Couscous with Roasted Chickpeas & Veggies

I cannot tell a lie. This is not my creation. 

Samantha, a participant in my REFIT with Sam i Am class, blessed me with a free box from HelloFRESH, a weekly home-delivery meal planning company. There are three different plans: Classic, Veggie and Family with each serving 2-4 persons. For us, I found it easier to order the Vegetarian adding meat, at home, to my hubby's portion. Each box arrives with fresh ingredients for 3 different meals and laminated recipe cards! You control the spice and seasonings. I think this would be an excellent idea for vacations where you have access to a kitchen. Simply pack or purchase the basic supplies, like olive oil, butter and your fave kitchen knife. Then, have your HelloFRESH box delivered to your vacation home for the week!

Israeli Couscous with Roasted Chickpeas & Veggies


1 Zucchini
1 cup Heirloom Grape Tomatoes
Olive Oil (or your favorite oil)
Fresh Thyme
2 Green Onions (a.k.a Scallions)
2 Cloves Garlic
The juice of 1 Lemon
1 can Chickpeas (a.k.a. Garbanzo Beans)
1-2 tablespoons Smoked Paprika
2 tablespoons Butter
1 1/2 cups Israeli Couscous
1 1/2 cups Veggie Stock
Feta Cheese Crumbles
Black Pepper

• Heat oven to 425*.
• Trim zucchini and cut into 1/2" cubes. Halve tomatoes. Strip thyme leaves from steps. Discard stems. Thinly slice green onions, keeping green portion separate from white portion. Mince garlic. Halve lemon.
• Toss zucchini cubes, tomato halves and half of the thyme leaves in a drizzle of olive oil. Season with black pepper. Spread on one end of a cookie sheet lined with either parchment paper or a Silpat® (my preference). THEN...
• Rinse and drain chickpeas in a strainer under running water to remove extra salt and that weird starch-gel. Toss in olive oil and smoked paprika and black pepper. Spread chickpeas on the other end of the lined cookie sheet from the veggies.
• Roast 425* for 20 minutes, tossing or stirring everything around about halfway through. Chickpeas may pop in the oven, which is natural!
• While veggies are roasting, prepare Israeli Couscous...
• Heat butter, minced garlic and scallion whites in a skillet over medium-high heat for about 2-3 minutes, add dry couscous and remaining thyme and black pepper. Cook, tossing or stirring until couscous is lightly toasted about 3-4 minutes. Watch the skillet. The browning butter could burn quickly. Any bits stuck to skillet will be deglazed in the next step.
• Stir 1 1/2 cups veggie stock into skillet. Bring to boil, lower heat and simmer until couscous is al dente (like pasta) 10-12 minutes.
• When the veggies are roasted and the couscous is ready, stir together with the juice of 1 lemon and as much feta as you desire. 
• Serve with feta and green scallions (a.k.a the tops) sprinkled on top.
• ENJOY! 

TIPS: 

• You can easily make this dish vegan by omitting the feta cheese and substituting your fave oil or vegan butter in place of the dairy butter.
• Also, if you or your family are meat eaters, this works well as a side dish to either chicken or fish!

GO PLAY WITH YOUR FOOD... and check out HelloFRESH!

RECIPE: Easy Almond Cake with Duck Eggs

This recipe came from my momma who found it somewhere. She knows I love most all things almond. When I spotted this recipe loosely lodged between others on my cookbook stand, I knew it came from her! Making the almond cake doubly good were the two duck eggs from my neighbor's lucky ducks! The spring weather has warmed and ducks want to lay eggs!

The batter is slightly thick, but bakes light-as-air and thin with a light crispy top. A pleasant snack for when you're in the mood for exquisite almond flavor without the heaviness of frosting, cream or syrup.

Almond Cake

1 stick of Butter, because buttah makes it bettah
2 Eggs (duck or chicken)
1 cup All-Purpose Flour
1 cup Sugar
2 teaspoons Almond Extract

Duck eggs are creamier like farm
fresh chicken eggs. The shell
is thicker and the taste is rich.

2-4 Tablespoons Sliced Almonds (sliced, not slivers)

• Preheat oven 325*
• Melt butter in microwave just until liquified (If too hot, let cool. Overly hot butter will cook eggs. Not good.)
• Beat eggs into melted -but not hot- butter
• Add flour, sugar and almond extract and mix
• Pour and spread into 8" or 9" cake or pie pan which has been lightly sprayed with Baker's Joy.
• Sprinkle almond slices on top. (I don't use almond slivers because they remind me of clipped toenails!)
• Bake 35-45 minutes or until knife or toothpick inserted comes out clean. Don't overcook, because the bottom will be too done.
• Let cool a few minutes before serving! Mmmmm!

Visit your local Farmer's Market to see if there are duck eggs for sale! You'll appreciate the quality and the American Farmer will appreciate your patronage! Go Play with Your Food!

Tuesday Recipe: Hummus

Hummus is all the tasty rage and has as many variations as it does ways to eat it! Interestingly, many think it is made either from nuts or from some exotic ingredient. Nope! It's made from stuff you can toss in the buggy-basket from your local grocer. The key is to have a food processor.

Cilantro & Jalapeño / Chilis Hummus

1-2 cans of Chickpeas (a.k.a. garbanzo beans), drained & rinsed.
2-3 cloves Garlic
Fresh Cilantro, coarsely chopped (including stems) the chopping of the stems prevents them wrapping around the center of your processing blade.
4 oz can Green Chiles or 1 Jalapeño, chopped with seeds
Olive Oil
1-2 Limes, zest and juice
Salt
Water

• Toss all ingredients except oil and water into processor and click on high speed.
• While it is processing, pour olive oil and some water down shoot until the hummus starts to look creamy. Alternately, scrape down the sides.
• Taste, add salt. Does it need more oil or water for a creamy texture?
• Store in lidded container in fridge! 
• Serve with tortilla chips or veggie sticks!

Suggested Variations: 

• Hummus with Sun Dried Tomatoes & Pine Nuts, omitting cilantro and jalapeño. Make sure your pine nuts are fresh; otherwise, you may get a metallic taste...for days.
• Hummus with Cilantro, Sriracha & Pepperdews, one of my faves, but it looks kinda gross.
• What about Hummus with Walnut Oil? Truffle Oil? 
• Hummus with Lemon & Basil -- It's next on my #playwithyourfood list!

Go #playwithyourfood to create your own hummus and let me know how it turns out!

Tuesday Recipe: Shrapnel Dip

When good friends get together, there's good food to go with the fun. Why bother with the plates when the party can happen standing around the kitchen island loaded with fare that brings us together? 

"Mmmm!"
"That is sooo yummy!"
"Oh my goodness!"
"I gotta have this recipe!"

One dish that had us hanging over the bowl scooping with tortilla chips was texted to me while hanging over the bowl scooping with tortilla chips! Thanks, Gabs! Now, you can hang over the bowl scooping with tortilla chips laughing it up with friends!

Shrapnel Dip

1 can White Beans (like navy beans)
1 can Black Beans
2 cans Green Giant Steam Crisp Corn! (Trust me on this!)
1-2 Avocados, diced
1-2 Red or Orange Bell Peppers, diced (Because they're pretty!)
Grape or Cherry Tomatoes, halved & quartered
Cilantro, leaves only chopped
Fresh Lime Zest & Juice
Salt & Pepper, to taste
optional: 2 Tablespoons Red Onion, finely chopped (None for me.)


Choose the sauce... What brings it all together depends on your tastebuds. I experimented with 4 different options, all to taste and texture:
(1) 3-4 Limes, zest and juice (My fave!); or
(2) Italian Dressing; or
(3) Wish-Bone Balsamic Vinaigrette; or
(4) NEW! Wish-Bone E.V.O.O. Dressing Lemon Herb (What I went with for an after party!)

• Drain AND Rinse beans and corn together in colander. Then, PAT DRY to remove excess liquid. Ain't nobody got time for soggy chip.
• Gently mix all veggies, cilantro and lime zest together.
• Squeeze lime juice over the veggie mixture.
• Decide which sauce choice to gently fold into the veggie mixture.
• Serve with tortilla chips!

Here's an idea... add a finely chopped jalapeño for some heat!

Go #playwithyourfood!

Budino

Don't think healthy = Dessert? Think, again!

This is a BUDINO (boo-deen-oh). --->

It's like a weird looking pudding. But, looks can be deceiving. This budino is sweet and loaded with powerful chia seeds and protein! I had my first budino at LYFE Kitchen in Memphis, Tennessee. The flavor and texture were delightfully unique and vegan, so I decided to make it at home! 



Pictured are two different budinos in process: Banana Coconut Budino made with lite coconut milk and my spin on the recipe using the new offering from Naked® Nutmilk, which comes in Peachy Almond and Berry Almond, both of which are Non-GMO verified and responsibly harvested and packaged!








Budino

1 can of Coconut Milk -OR- 1 container of Naked® Nutmilk
1/3 cup of Chia Seeds (add more or less to suit your desired texture, next time)
2 Tablespoons Agave or Honey (my opinion is Naked® doesn't need it)
optional: 1-2 Tablespoons Unsweetened Coconut flakes

• Mix the above ingredients
• Place in airtight (lidded) container in fridge overnight. The next day, the chia should have gelled the mixture into the pudding or budino! 
• Garnish with complimentary fruit and nuts and spices!

Let your creative juices flow with taste combos! Let me know how your budino turned out!

Go #playwithyourfood!

Tuesday Recipe: Tangerines with Lime Essence

Summer are here! Grilling and backyard parties are on! You need a quick, nutritious dessert that doesn't leave you feeling heavy. Sunday's newspaper probably has a coupon for Cuties or Halo Oranges. Or is it Tangerines? Or is it Clementines? Or is it Mandarines?

There really is a difference. Basically, it comes right down to the harvest season, being seedless and easy-to-peel for young eaters. These little sweeties ward off the munchies and are a source of fiber and vitamin C.





Tangerines with Lime Essence
(adopted from eMeals)

1 Tangerine per person (peeled and sectioned)
2-3 large Limes (grate and reserve rind before juicing)

1-3 tablespoonsHoney
optional: Cilantro, coarse chopped

• Place orange sections in a serving bowl.
• Whisk together: lime juice, honey and lime rind.
• Pour lime mixture over orange sections and toss to coat.
• Taste. Adjust the lime mixture for a sweeter or more tart flavor.
• Serve cold!

#goplaywithyourfood

Tuesday Recipe: Aloo Gobi

Aloo (Potato) Gobi (Cauliflower) is an 

inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.

My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!

Aloo Gobi Curry

(adapted from Forks Over Knives, pg 179)

1 medium Yellow Onion, peeled & diced

Ginger (1 T of fresh grated or 1/2 t ground)

2 cloves Garlic, peeled & minced

Small Jalapeño, seeded & minced

Thanks to friends for the garden tomatoes!

2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)

1 medium head Cauliflower, cut/plucked into florets

1 lb Potatoes, 1/2" dice or coarse chunks

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon Red Pepper Flakes

1/2 teaspoon Turmeric (which gives the curry it's beautiful color)

1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)

2 Bay Leaves

Salt, to taste

optional:  1 small can Tomato Paste

optional: Vegetable Broth

optional: Cilantro, coarse chopped

• Sauté onion over medium heat; 7-10 mins
• Add ginger, garlic and jalapeño; 3-5 mins
• Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
• **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
• Remove the bay leaves. Serve over rice or fave grain.

Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!

Tuesday Recipe: Cabbage Salsa

Whether or not "salsa" is the correct word is purely subjective. It tastes good on a tortilla, a tortilla chip and will top tonight's grilled shrimp taco. See? Salsa.

Actually, the basic recipe came from a healthy food blogger, Lindsay, over at Pinch of Yum where she created a "slaw." Of course, she realizes people like herself tend to adapt recipes to their specific taste. And, of course, I just gotta go play with my food to change it up ever so slightly.

A food processor is not required, but greatly cuts down the preppin' time and gets ya to the eatin' time! So fresh!

Cabbage Salsa

1/2 cup Olive Oil
2 tablespoons to 1/4 cup Water
Lime Zest & Juice (How big are your limes?)
Green Onions
Garlic
Jalapeño (How hot do ya like it?)
Cilantro
Green Cabbage, shredded or finely sliced
Salt, to taste

• Toss all ingredients, with the exception of the cabbage, into the food processor and zip it down! I zipped the cabbage down, earlier.
• Taste. Does it need more of your fave flavor? Get it to tasting like you like it. Then...
• Pour over 2+ cups of shredded or finely sliced cabbage and toss it around to coat the cabbage.
• Um...no more steps. Go eat it and...

Play with Your Food!

Summer Squash Pie

My good friend, Julie Wharton, gave me this recipe, years ago, when our children were toddlers. We enjoyed it! Why has it taken me so long to pull it back out, again? 

With a bumper crop of summer's prolific yellow squash, one simply cannot deprive oneself of a slice of this goodness! And, with the crust made of Pillsbury Crescent Rolls, it's an entire meal!  I'll make this as quick and easy to understand, as possible, so that you'll have time to rush, mind you, rush to the store for whatever you need!

 Summer Squash Pie

4 cups Yellow Summer Squash, round-sliced
1 cup Onion, diced
Olive Oil
1/4 - 1/2 cup Butter
1-2 Cloves Garlic, minced
1/2-1 teaspoon Fresh Basil, chopped
1/2-1 teaspoon Fresh Oregano, chopped
1/2 teaspoon each Salt & Black Pepper (S&P),
1 cup Shredded Mozzarella
1 cup Shredded Sharp Cheddar
2 Eggs, beaten
1 tube pkg Pillsbury Crescent Rolls (I believe there are 8 rolls in the pkg)
1 tablespoon Spicy Brown Mustard or Dijon

• Pour a couple of turns around the skillet with olive oil and add butter. Butter cannot take high heat by itself. The oil helps the butter cook at a higher temp without scorching.
• Sauté squash and onions until soft; adding a little olive oil, if needed, to keep veggies from sticking and scorching. You can always turn the heat down a little to control the sauté.
• Add garlic and sauté a little longer.
• In another bowl, combine the cheeses, eggs and fresh herbs and S&P. I prefer the blend of cheeses; however, feel free to use 2 cups of only one type, if you prefer.
• Stir squash mixture into cheese mixture.
• Press 1 tube package of crescent rolls into a pie pan sealing edges to each other. (It won't be pretty. It'll resemble Grandma's crazy quilt.)
• Thinly spread or brush the bottom-only of the doughy crust with the mustard.
• Pour squash - cheese mixture in over the doughy crust and spread to edges.
• Bake at 375 degrees for 20+ minutes. The edges of the crust will brown.
• Let stand 10 minutes before serving.

Pair it with a side of veggies or green salad or sliced flavorful garden tomatoes drizzled with olive oil and fresh basil! Nom! Nom!

This pic is from my 50th birthday dinner with my hubby, and Andrew & Julie. We closed the restaurant down, that night sitting outside laughing, reminiscing and dreaming about the next 50 years! We discovered all 4 of us have some pretty big, God-sized dreams, yet to be accomplished!

Crustless Coconut Pie

For Mother's Day, I needed a coconut pie recipe and found a delicious one posted as "Mother's Day Pie" on allrecipes.com by Jo Pelletier. It was a lovely hit! 

As we all know, I have to play with my food, and felt inspired to make slight changes. The result was an exquisitely rich dessert to leave you moaning with delight and asking for another slice...if you're a coconut lover. If not, I'm sad for you.

Crustless Coconut Pie

1 cup Granulated Sugar
2 tablespoons All-Purpose Flour (try the Gluten-Free Baking Mix)
1/4 teaspoon Salt
3 tablespoons Butter, melted
3 tablespoons Coconut Oil (This is usually in white, solid form until melted)
1 teaspoon Vanilla Extract
4 Eggs
5 oz can Evaporated Milk (not sweetened condensed milk)
7 oz Coco Lopez Cream of Coconut (usually found in the baking aisle. If you cannot find it, go with all 12 oz of Evaporated Milk)
1 1/2 cups shredded Coconut (sweetened or unsweetened)

• Preheat oven to 325 degrees.
• Grease and flour a 9 inch pie plate.
• In large bowl, mix together sugar, flour and salt.
• Melt until "just melted" the butter & coconut oil, together. (You don't want this too boiling-hot for when you add the eggs. We don't want scrambled eggs in our coconut pie.) 
• Stir with vanilla extract into flour mixture.
• Then, add eggs one at a time, mixing well after each.
• Mix in the evaporated milk and Coco Lopez.
• Stir in shredded coconut and pour into prepared pie plate. (I try to guard against a possible spill-over during baking by placing the pie plate on a cookie sheet lined with parchment or my Silpat.) This pie rises while baking and, then, settles.
• Bake in preheated oven for 35-40 minutes...or until the center has baked firm. How do you know if it's firm? Give it a jiggle!
• Before slicing, allow to cool for 20-30 minutes.

You could refrigerate before serving, but I absolutely adore a warm coconut pie! I can imagine drizzling this with dark chocolate. What do you think? Also, I suppose a Gluten-Free Baking Mix could be substituted for the All-Purpose Flour, then, this recipe could be enjoyed by those who need a sweet fix!

2-on-Tuesday: Asparagus Quiche with Spaghetti Squash Crust

I know! I know! I had you at Asparagus Quiche right up until "Spaghetti Squash." Right?!

Admittedly, I adore all things pumpkin and squash. However, you may not. If you knew the caloric and nutritional difference between a traditional pie crust made with flour vs this crust made with spaghetti squash, you just may consider giving it a try! Also, because wheat was not used, this is a Gluten-Free offering! It's not that expensive nor difficult.

I picked up this recipe from Tasty Kitchen and decided to give it a try! It's a hit! Don't be intimidated by preparing either the asparagus or the spaghetti squash. I'll help ya with that!

Asparagus Quiche with Spaghetti Squash Crust

13 ozs or 1 bunch, Fresh Asparagus, stalks snapped & spears chopped 1"
1 small Vidalia Onion, chopped (I prefer sweet onions)
2 cloves, Garlic, minced
1 teaspoon, Olive Oil
5 Eggs
1 cup, Almond Milk (Use whatcha got!)
1 cup, Swiss Cheese, shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper, freshly grated
3 cups, Spaghetti Squash, cooked and "raked"

• Preheat oven to 400 degrees. 

To Prepare Spaghetti Squash: Cut squash lengthwise. Scoop out the seeds and stringy things. Place cut-side down on cookie sheet and bake for 40 minutes to 1 hour, until fork tender. (For simpler clean-up, I cook my squash either on parchment or a Silpat.) Allow cooked squash halves to cool enough to handle. Holding one of the halves of squash in one hand, use a dinner fork with the other hand to "rake" the squash. As you "rake," the squash will begin to release into what appears as "spaghetti!" 

To Prepare Fresh Asparagus: (Click here!) 

• Chop onion & mince garlic.
• Cut the snapped asparagus spears into 1" bite-size pieces.
• Heat olive oil in a pan over medium heat. Sauté onion and garlic for several minutes until the onion is just soft. Add asparagus and continue to sauté until asparagus has turned a bright green and is soft, but not limp and mushy.
• While the above is sautéing, grease a pie pan and press the spaghetti squash to the sides and bottom of the pan forming an even crust. You may have squash left-over. No problem!
• Whisk together eggs, milk, cheese and S&P and pour into the newly formed crust.
• Spoon the sautéd veggies, evenly into the egg mixture making sure veggies sink in.

Note: My pie pan was shallow and could not hold the entire recipe. No problem! I pressed the remaining squash into a smaller oven-safe pan (actually, it was my small cast iron skillet), whisked another egg into the remaining egg mixture and saved back and spooned-in some of the veggies for this second mini-quiche. It was adorable! I loved the texture the cast iron gave the crust!

• Bake for 40 minutes OR until quiche is firm (not jiggly) in the center!

My hubby was in the mood for spicy and suggested it have a few splashes of Sriracha, next time! This dish is great for breakfast, brunch, lunch or dinner...or a quick hit of protein after a strenuous workout! Also, it travels well!

It's time for you to go #playwithyourfood!

How to Peel Garlic!

Found a cool trick for peeling many cloves of garlic, at once! 

I was making salsa and another recipe which required, I'm happy to say, much fresh garlic, when I came across one of those short how-to videos by a chef. FUN & NOISY & totally practical! You'll be impressed with yourself!

Bust open the whole clove by using the heel of your hand.

Place individual garlic cloves into a stainless steel bowl. 

(I'm not sure if glass, plastic or ceramic bowls 

would work, but go ahead and give it a try!)

Invert and cover with another stainless steel bowl.


While holding both bowls together, shake vigorously! 
(It's quite noisy!)

Voila! Your individual garlic cloves should be naked!

Nothing's a good as fresh! Go ahead... #playwithyourfood!

Do you have a cool kitchen tip you wanna share below?