Cushaw Pie

Thanksgiving is tomorrow! A lot of us are making pies and desserts today! In case some of you actually decided to save and work up your pretty Cushaw ( or go buy one) , I've got a pie for it!

I know it's a bit dark on the edges ( I forgot to cover the edges) but it tastes awesome! It's rich and creamy and the spices are just sooo perfect, it just reminds you that it's still fall. Now I did things differently than some people.  Basically I baked my cushaw before I stored it. So just follow the steps for Processing Winter Squash ( I used a long pie pumpkin in the post, but it works just the same for cushaw )  Also make sure you use butter and brown sugar and cinnamon on the squash flesh when you bake it. 


Now after that is done  ( or if you've done that and frozen it , just get that out to thaw. )  Just steam the cushaw for 8-10 minutes. Then mash it well. Now your ready for pie.

Remember to try using Organic!


Cushaw Pie 

 Pie Crust :  
 I know a lot of you may prefer your usual pastry, and that's ok. If you prefer it, roll with it. However I ask you give the humble graham cracker crust a try. It's also simple, basically fool proof, and quicker. 

* 1 1/2 cups crust Graham Crackers 
* 1/3 Cup Sugar ( you could use brown sugar...) 
* 6 Tbsp Butter, Melted
* Sprinkle of Cinnamon


Mix all ingredients together. Press into a 8-9 inch pie plate. 
Bake at 375 for 7-8 minutes. Allow to cool for  45-60 minutes. 


Pie : 

*2 cups Cushaw, mashed  
* 2/3 cups dark brown sugar 
* 1tsp ground Cinnamon 
* 1/2 tsp ground ginger
* 1/2 tsp salt
* 1/2 tsp ground nutmeg 
* 1/2 tsp ground cloves
* 3 larges eggs
* 1 tsp Vanilla extract 
* 1 1/2 cups half & half 

Directions : 
In a large bowl, add the cushaw, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Mix well. Add  a few spoonfuls of mixture to a food processor or blender. Blend on high till the mixture is well combined and similar to canned pumpkin in texture. Keep adding spoonfuls till all the mixture is well blended. Leaving the mixture in the food processor or blender,  crack 3 larges eggs in a bowl, add the vanilla. Beat lightly. Add the half & half. Pour the egg mixture into the food processor or blender. Blend till well combined ( a few seconds) .  Pour the mixture into prepared pie crust. Bake at 375 degrees for 50-60 Minutes or until a toothpick comes out clean. 

Allow to cool fully. Refrigerate or freeze over night , so the pie sets well. Enjoy with a bit of real whipped cream :) 

 
 

 

Enjoy and have a Happy Thanksgiving!

Thanksgiving Menu Ideas

Happy (early) Thanksgiving! In case you haven't gotten a menu set for the big feast, I'm listing a bunch of links for ideas and inspiration! Lets start the drool worthy recipe links!
Oh and if your vegan or vegetarian  there's plenty links for you too!

Breakfast 

 http://www.closetcooking.com/2013/11/brussels-sprout-hash-with-sweet-potato.html
  http://happyholisticliving.blogspot.com/2014/11/amazing-mini-quiche.html

(Vegan )  http://www.healthfulpursuit.com/2013/09/pumpkin-spice-latte-quinoa-breakfast-casserole/   

 http://minimalistbaker.com/pumpkin-french-toast-bake/





The Turkey

http://www.simplyrecipes.com/recipes/moms_roast_turkey/

http://www.jamieoliver.com/recipes/turkey-recipes/turkey-wellington/

http://www.jamieoliver.com/recipes/turkey-recipes/the-best-turkey-in-the-world/

http://www.ivillage.com/roast-organic-turkey-0/3-r-60841

http://www.mommypotamus.com/how-to-cook-a-pasture-raised-free-range-turkey/

Gravy :

(gluten free ) http://divinehealthfromtheinsideout.com/2013/11/gluten-free-gravy/

http://www.jamieoliver.com/recipes/chicken-recipes/get-ahead-gravy/

http://www.thekitchn.com/how-to-make-quick-turkey-gravy-thanksgiving-161016

Ham ( cause some prefer ham  )

http://divinehealthfromtheinsideout.com/2011/04/homemade-honey-baked-ham/

http://www.tbyil.com/Organic_Honey_Baked_Ham.htm

http://www.thekitchn.com/how-to-bake-a-honeyglazed-ham-cooking-lessons-from-the-kitchn-202303


Gravy : 

(gluten free) http://www.lovelesscafe.com/recipes/red-eye-gravy/



Sides 

 (vegetarian ) http://www.101cookbooks.com/archives/roasted-vegetable-orzo-recipe.html
 http://www.afarmgirlsdabbles.com/2011/11/04/cheesy-skillet-scalloped-corn-iowa-corn-tour/

( Some vegan and vegetarian sides) http://grist.org/living/12-vegetarian-thanksgiving-dishes-to-make-omnivores-jealous/

(Vegan ) http://www.wholeliving.com/191987/brussels-sprout-salad-avocado-pumpkin-seeds?center=0&gallery=136380&slide=191987

( Vegetarian, easily made vegan ) http://gnowfglins.com/2013/11/13/best-sweet-potato-casserole-ever/

http://grist.org/food/this-recipe-will-convert-any-remaining-brussels-sprouts-haters/

(gluten free ) http://www.halfbakedharvest.com/bourbon-sweet-potato-casserole-sweet-n-savory-bacon-pecans/

(vegan and gluten free) http://ohsheglows.com/2014/11/04/saweet-potato-casserole-with-a-crunchy-nut-crumble-vegan-gf/

(vegan and gluten free ) http://ohsheglows.com/2014/10/15/crispy-smashed-potatoes-with-avocado-garlic-aioli/

( vegan ) http://www.101cookbooks.com/archives/roasted-delicata-squash-salad-recipe.html

Rolls 

(Paleo and Gluten Free )  http://paleospirit.com/2013/paleo-dinner-rolls/

(Vegan ) http://www.savvyvegetarian.com/vegetarian-recipes/dinner-rolls.php

http://www.howdoesshe.com/delicious-dinner-rolls/

http://www.halfbakedharvest.com/easy-fluffy-pull-apart-whole-wheat-buttery-dinner-rolls/


Dessert 

http://www.halfbakedharvest.com/salted-caramel-apple-snickers-cake/

(dairy free, Gluten free , grain free ) http://soletshangout.com/dark-chocolate-chip-pumpkin-bars-with-sea-salt-grain-free-gluten-free-dairy-free/

( vegan, gluten free, grain free ) http://mywholefoodlife.com/2014/10/15/healthy-buckeyes/

http://www.thegraciouspantry.com/clean-eating-pecan-pie/

(vegan ) http://skinnyms.com/happy-herbivore-crustless-pumpkin-pie/

http://www.wholefoodsmarket.com/recipe/traditional-pumpkin-pie

http://happyholisticliving.blogspot.com/2014/11/cushaw-pie.html


There you have it, tons of ideas for everyone!   Enjoy :)
 ( I'm so going for that cake...and pecan pie...and rolls..oh and sweet potatoes.. ok..I'm excited for Thanksgiving! )

P.S I have more ideas on about everything on my Fall Pinterest board.

Amazing Mini Quiche

Is quiche ok for plural or is it like quiches...? I just put quiche so I don't look like a total idiot. I don't right? Ok I suppose I am. So it's the weekend! Yay! Thanksgiving is like 5 days away! Do you have your meal plan yet? I've hopefully got a Pie recipe coming Wednesday *fingers crossed* .  Just remember back to the winter squash processing post! I'll try to get a list of helpful meal planning recipes and such put together by Monday ( In case you don't have a Thanksgiving meal menu set yet ) to give you shopping time. Anyway... how cute are these little mini quiche things...?

( My mom saw it and just threw some kale chips I made onto it. Said it totally just needed curry flavored kale chips >.>  She's tossing them into everything from salad to mashed potatoes . )


It's cute right? Heart shaped is always cute, especially on a tiny rose printed plate. The recipe is below!
Oh and this is super simple and kinda quick, Plus they store well in the fridge for 3-4 days. Just heat them in the oven. Perfect to whip up the night before, for a yummy Thanksgiving breakfast. ( You know it's rough making breakfast on Thanksgiving while everyone is scrambling to get the turkey stuffed and in the oven, and all the sides started. )

Remember to try to use Organic!


Mini Quiche
  

• 4 whole Eggs
• 1/4 Cup Milk
• 1 tsp Hot Sauce
• 1/2 Avocado
• 1 Medium Bell Pepper
• 1 Small Orange Bell Pepper
• 1/2 Cup chopped Ham
• 1/4 Cup Feta Cheese
• 1/4 Cup Parmesan Cheese
• 1/8 Cup Cheddar Cheese
• Sprinkle of Seasoned Salt

Directions :

Whisk eggs and milk till well combined in a medium bowl. 

Dice the Avocado, chop the peppers, shred the cheddar cheese ( and other cheeses if not pre-shred or crumbled). 






 

Sprinkle seasoned salt and a bit of hot sauce on the diced avocado, mix lightly to coat each piece.
Add all veggies and cheeses to greased muffin pans or a shaped small cake pan. ( Like a heart shape.) Add a drop of hot sauce ( or two or three) to each little quiche.
Pour even amounts of egg mixture into each muffin tin. ( it doesn't need to be a lot )
Bake at 375 for 20 minutes. Make sure you run a butter knife gently around each little quiche, so it comes out easy. 

( I made these cuties too! )

I hope you'll enjoy these! Oh and apparently a mini quiche is like 45 calories each. Wow...just Wow... Enjoy!

Bean and Barley Kale Burgers

I just realized I need more meatless burgers in my life. Like really, why haven't I made them before? I need a few for my cookbook anyway, so I decided to make one! This one is Vegan, simple, and pretty yummy. It's also baked and crispy!

Isn't it pretty? Well the salad next to it is. The Bean burger goes great with my Radical Rainbow Salad 
The Bean burger is pretty cute too, up close you can see all the kale, and little barley pieces. It smells amazing too!  So the recipe is below. Remember to try to use organic!



Bean and Barley Kale Burgers

*1 cup Pinto Beans, cooked
*1 cup cooked Barley
*1/4 cup Kale
*1/4 Shitaki mushrooms
*1 tbsp Onion Powder
*1 tbsp Dijon mustard
*1/2 tsp Garlic Powder
*1/8 tsp Red Pepper Flakes
*1Tbsp Water 

Add all ingredients into a food processor. Process for 2-3 minutes on high, till it's thoroughly mixed. 

   (This is before it was mixed )


Next, scoop the mixture out and place on a greased baking sheet, and press into a burger shape. Bake at 350 Degrees, for 45 - 55 minutes or until golden brown and crispy. 

 Next simply put them on a whole wheat bun, or enjoy next to a salad. They're about 98 Calories per burger. 

 Enjoy :)

Radical Rainbow Salad

Good Morning! It's raining, and cold, and winter is just here super early. I have a yummy recipe for you today! It's bright and colorful, and yummy, and super nutritious.

Colorful...right? Pretty? Yeah. It's also Vegan! So Vegan and Vegetarians alike rejoice! Of course those who eat meat will totally love it too! ( it goes great with like..almost anything! ) The recipe is below.

Remember to try to use Organic!





Radical Rainbow Salad 

• 2 Cups Romain Lettuce, chopped
• 1/2 a head of small Red Cabbage, chopped
• 1/2 a head of small Green Cabbage, chopped
• 1 1/2 Stalk Celery , chopped
• 6 Baby Carrots , cut into Matchsticks
• 6 Plum Tomatoes Quartered
• 1 small Orange Bell Pepper, chopped
• 1 small Yellow Bell Pepper , chopped
• 2 Tbsp Chopped Olives ( optional but highly recommended )
• 1/4 Cup Sugar
• 1/4 Cup Cocoanut Oil
• 1/4 Cup Red Wine Vinegar
• 1/2 tsp Mustard Seeds
• 1/2 tsp Celery Seeds 
• 1 Tbsp Dijon Mustard

Directions : 

 

• Combine first 9 ingredients in a large bowl.
• Combine remaining ingredients in a sauce pan, bring to a simmer on medium heat.
• Whisk continually till sugar is dissolved, pour into a glass container, wait till mixture is cooled before dressing the salad for serving.

 
 And there you have it! A yummy, pretty salad! 

Enjoy!  

Documentary Review!

OK, so the other night  I was looking for something to watch, (feeling slightly lonely since my sister decided to head to bed early on me) and I stumble upon this documentary  " GMO OMG". I being an herbalist against GMOs , naturally got excited. ( Is it weird? ) So I decide to watch it, get 10 minutes in, when my sister wakes up, catches me red handed with popcorn. Yeah..I told her I had the idea to do a review. It's work. I agreed I work too much, and decided to save the rest for the daylight.

Next day I finished it. ( even got my mom to watch it with me, while she and I cut up a big cabbage to make sauerkraut ) I loved it! So much information, and really good music! My mother was a bit outraged over what really goes into our food. We had salad for lunch, she asked if the carrots were GMO free. I was proud. Checked out the farm, and confirmed they are in fact GMO free. ( yay carrots! ) 

So Below is a trailer. I HIGHLY recommend  watching it. It's on Netflix right now, and you can totally buy the DVD.

Ps. Here's the big cabbage before it was butchered. Isn't it large and lovely?

How to process Winter Squash and Pumpkins

It's still Fall, even though all the stores are playing Christmas carols and have all their decorations up. Good thing Winter Squash and Pumpkins make yummy food for both Thanksgiving and Christmas. So today I'll be showing you what to do with squash and pumpkins. A lot of them will keep the entire winter when stored properly, but some ( Especially left outside as part of a display, may develop rotten spots on their hulls. ) just don't . These are the ones I generally get processed first, simply because I don't want good food ( and my money, or time ( if you grew the squash and pumpkins yourself) )  to go to waste.  So I'll be showing you how I processed one of my Long Pie Pumpkins from last year. I'd have taken pictures of the big Cushaw  I had, but I was so occupied trying not to saw off a finger as I cut it open, that I forgot about pictures. But never fear! Long Pie Pumpkins are fun, and I grew them myself last year. This year I just didn't have the time.

Directions :


 You'll need 1 ripe Pumpkin or Winter Squash ( cushaw, butternut, acorn etc. Something that stands up to roasting.) 

Next, saw it in half, or saw off the top ( if it's a big pumpkin)  or if it's a cushaw, saw off the neck, then in half.

Scoop out the seeds. 

Then you can cut the squash/pumpkin into chunks (rind on of course)  or if it's small enough, leave it in whole halves. Place on a backing sheet.

Roast at 350 for about 40 minuets or until the flesh is tender.  I recommend adding butter and brown sugar if you plan to use the flesh for pies later. ( It just gives the flesh an awesome flavor for pie.) Once they're done, allow to cool. Then begins scooping out the flesh. 

Next mash or add to a food processor.

Once it's mashed up well, begin adding to a freezer box or bag. 

Now it's ready to store in your freezer, and enjoy in pies. Enjoy :)

Oh, by the way..your dog will love some non-sugared squash or pumpkin..and sweet potatoes too. They're great for dogs. So if you have some, that just wont fit into the last freezer box, give it to the dog. 

Amazing Pumpkin Seeds

I'm a bit late...I know. Well not totally right? Thanksgiving is around the corner and everyone is going to be using pumpkins! So of course, if your using a fresh pumpkin, there will be seeds, and everyone knows you  get hungry slaving away in the kitchen all day! Plus they're healthy.

Looks great right? Here's the recipe!

• 2 Cups fresh pumpkin seeds
• 1 Tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 Tbsp Butter
  

  Directions

  • Rinse the pumpkin seeds.
  •  Spread out on parchment paper, allow to dry for 30 minuets. A lot will still be wet.
  • Toast at 325, stir them every 10 minuets. Bake for about 25 minuets.
  • Once done, allow to cool.
  • After they're cool, crack each shell lightly ( just enough to show a crack in the shell)
  • Get 4 cups water boil, toss in cracked seeds.
  • Boil for 15 minuets.
  • Strain the seeds out, allow to cool.
  • Begin to shell the seeds.

  Once shelled, toss with butter, and other seasonings, bake at 350 for about 15 minuets or until golden brown.
   
  Yes I know it sounds like way too much work...but it's worth it, and was kinda necessary to get them shelled.
   
  Enjoy!
  

Mason Jar Salad

It's popular right now. It's also pretty awesome, especially when traveling. It makes it easy to stay on track with a diet, or to simply avoid GMOs. So here's my fave, quick little recipe for a Mason Jar salad.

 Remember to try to use Organic!

Quick Mason Jar Salads

 ***Makes 2 Jars

* 2 cups Romaine Lettuce , torn apart. 
* 1/2 cup Cauliflower
* 6 baby carrots cut into match sticks
* 1 small Orange Bell pepper ,chopped
* 3 Green Onions ,Chopped
* 1/2 cup Beans, Quinoa or Nuts 
* 1 small Tomato, chopped
* 4 Tbsp Ranch Dressing.

Directions : 

Put 2 tbsp ranch into the bottom of each jar. Next divide the cauliflower and add to each jar.  Divide the carrots and peppers and add to each jar. Add half the onions to each jar. Next divide and add the beans, quinoa or nuts to each jar. Put 1 cup each of lettuce in the jars. Top with half the tomato. Put the lid on and store in the fridge or a cooler until ready to eat. 

 
 I hope you all enjoy these!
 

Chicken Bone Broth

Congratulations we've made it to November! To celebrate, I've got a recipe on Bone Broth. Bone broth is super nutritious !  It boosts the Immune system, helps Leaky Gut, It's amazing for bone health, helps joints, skin, hair, nails and helps eliminate cellulite. So tons of reason to make a big batch!

Yes I know I left the "s" off potatoes.
Remember to try to use Organic!


Chicken Bone Broth :


* 1 whole, pasture raised, organic chicken carcass 
* 2 Potatoes cut
* 1 onion cut
* 3 Garlic cloves
* 1 bay leaf
* 3 Lemon Basil leaves 
* 1/4 tsp kosher salt
* 1-4 trimmed Brussels Sprouts 
* 1 Carrot chopped 


Directions : 
Place all Ingredients in a crockpot  large enough to accommodate the ingredients. Fill the pot with water, ,make sure it's enough water to cover the carcass and veggies by half and inch. Cook on low for 24-36 hours. Strain and store in the fridge for a week or freeze. 

Enjoy it in soups, and stews or just drink it on it's own!