Squash Crisp

Kind of like sweet potato casserole without all the sugar, but still tasty.

Servings: 6
Time: 45 minutes to roast the squash, 40 minutes to assemble and bake the crisp

Ingredients

1 acorn squash

1/2 c milk (almond, dairy, whatever you like)

2 Tbsp butter, softened

1 egg

Dash salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

6-8 drops liquid stevia
1/4 c unrefined sugar or maple syrup

2 tsp vanilla extract

Topping

1 c rolled oats

1/4 c oat flour or whole wheat pastry flour

1/2 tsp ground cinnamon

Dash ground nutmeg

1/4 c butter, softened

1/2 c chopped walnuts or pecans

To make the squash easier to cut, microwave for 2-3 minutes. Cut in half and scoop out the seeds. Place in a 9x13 baking dish, cut sides down. Bake at 375 degrees F for 30-45 minutes, until easily pierced with a fork. Remove from the oven, turn cut sides up. Allow to cool enough to handle.

Meanwhile, combine the topping ingredients (all except the walnuts or pecans) in a small bowl. Use a fork or pastry cutter to mix until the butter is evenly distributed. Fold in the nuts.

When the squash can be handled, peel away the skin and discard. Mash the flesh in the baking dish. Add milk, butter, egg, spices, sweetener, and vanilla. Mix with a fork or pastry cutter until the mixture is relatively smooth. Sprinkle the oat topping over the squash mixture. Bake at 375 degrees F for 20-30 minutes, until nuts are toasted and the crisp topping is golden brown. 

Serve on its own as a side, or with yogurt or whipped cream for dessert.

Basic Oatmeal

Servings: 1

Time: Overnight soak (optional but recommended); 5-15 minutes

Ingredients

1/4 c rolled or steel cut oats

1/2 tsp apple cider vinegar or lemon juice

1 c water (for soak)

1 Tbsp ground flax seeds

1 tsp chia seeds

Add-in Ideas

• Blueberries, toasted almonds, cinnamon
• Banana, toasted pecans, unsweetened coconut flakes
• Apple or pumpkin butter, milk
• Unsweetened applesauce, toasted walnuts, cinnamon, nutmeg 
• Bananas, dark chocolate pieces
• Blueberries, strawberries, yogurt
• Peaches, unsweetened coconut flakes, toasted pecans, cinnamon

The night before, put the oats, vinegar, and water in a bowl. Let soak overnight. In the morning, pour off the water and rinse the oats. Return them to the bowl (for microwave cooking) or the pot (for stovetop cooking) and add 1/2 c water. Cook in the microwave or on the stovetop until most of the water is evaporated and the oats are softened to your preferred texture. Rolled oats will take 2-5 minutes. Steel cut oats more like 10-15 minutes. 

When done, stir in the flax and chia seeds with any add-ins.

Sandwich Bread

Whole wheat flour is completely different from refined (white, all purpose, or bread) flour. If you take a white bread recipe and substitute whole wheat, you probably won't be thrilled with the results. This bread turns out just as tender as a refined flour loaf. You can use a sourdough starter or not.

The basic method begins with two separate bowls: One for the soaker, and one for the sourdough starter (or biga, if you are not using a culture). Leave those two bowls on the counter so the flour can absorb the liquid. Whole grains take a lot longer to absorb liquid than refined ones.

After the soaking period, the two bowls will be mixed into one with some additional ingredients for the final dough. The final dough in kneaded, allowed to rise, shaped, allowed to rise again, and then baked.

This recipe is adapted from Peter Reinhart's Whole Grain Breads.

Soaker

8 oz (1 3/4 c) whole wheat flour
4 grams (1/2 tsp) salt
7 oz (3/4 c plus 2 Tbsp) milk, buttermilk, or yogurt (water is fine too, the finished bread will just be a little less tender)

Mix together until all of the flour is hydrated and the dough can form a ball. Cover with plastic wrap and leave at room temperature 12-24 hours.

Sourdough Starter

2.5 oz (5 Tbsp) mother sourdough starter
7 oz (1 1/2 c) whole wheat flour
5 oz (1/2 c plus 2 Tbsp) water at room temperature

Mix together until all of the flour is hydrated and the dough can form a ball. Cover with plastic wrap and leave at room temperature 4-12 hours, until the dough is bubbly and rising. If needed, refrigerate while the soaker finishes soaking.

Biga (if making bread without sourdough starter)

8 oz (1 3/4 c) whole wheat flour
1/4 tsp instant yeast
6 oz (3/4 c) water

Mix together until all of the flour is hydrated and the dough can form a ball. Cover tightly and refrigerate for at least 8 hours and up to 3 days. Remove from the fridge a couple of hours before mixing the final dough to take off the chill.

Final Dough

Soaker
Sourdough starter (or biga)
2 oz (7 Tbsp) whole wheat flour
5 grams (5/8 tsp) salt
7 grams (2 1/4 tsp) instant yeast
1 oz (2 Tbsp) honey or molasses, or a mixture of both
1 Tbsp (0.5 oz) unsalted butter, melted

Combine all of the final dough ingredients in a large mixing bowl. Knead until all of the ingredients are evenly incorporated. If the dough is very wet, add more flour one tablespoon at a time. The dough should be tacky, but not chewing gum sticky. If the dough is very dry, add water one tablespoon at a time. Knead thoroughly after each addition.

Let the dough rest for about 5 minutes. Wash bowls while you wait. Knead the dough a few more times, until it can pass the windowpane test. Form the dough into a ball and place in a large bowl. Cover and let rise for about an hour, until dough doubles in size.

Grease a loaf pan. Transfer the dough onto a lightly floured surface. Shape it into a loaf and place it in the greased pan. Cover and let rise for 30-60 minutes, until it fills the pan. When you gently poke the dough, it should leave an imprint.

Preheat the oven to 350 degrees F. Bake 35-40 minutes, until the bread is nicely browned and sounds hollow when you thump it. The internal temperature should read 195 degrees F in the center of the loaf. Allow to cool for about 5 minutes. Slide a knife around the edges of the pan and invert, sliding the loaf out of the pan. Cool completely on a wire rack.

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Stovetop Mac & Cheese

Time: 15 minutes
Servings: 4 as a side dish

1⁄2 lb small shaped pasta like shells or macaroni
2 Tbsp butter
2 Tbsp sour cream
1⁄2 c sharp cheddar cheese, shredded
1⁄2 c Monterey Jack cheese, shredded
1/4 c milk, more or less as needed
Salt and pepper to taste

Cook pasta according to package directions. 

In a small saucepan over medium-low heat, melt the butter. Whisk in the sour cream until smooth. Shred the cheeses into the pot. Add the milk. Stir occasionally until melted. Taste and add salt and pepper to taste. A dash of garlic powder and onion powder can be used in addition to salt. 

When the pasta is al dente, drain, reserving 1⁄2 c of the pasta water. Stir the pasta into the cheese sauce. If the sauce is too thick, add some pasta water until you reach your preferred consistency.

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Sauteed Bacon & Cabbage

Time: 20 minutes

Servings: 6-8

6 slices bacon

2-3 shallots or 1 small onion, diced

1 head cabbage, any variety

Salt & pepper to taste

In a large skillet over medium heat, cook the bacon. Remove the bacon from the pan when it reaches desired crispness. Leave about 4 tablespoons of bacon fat in the pan. Reserve any extra for another use.

Saute the shallot in the bacon fat until it begins to turn translucent.

Cut the cabbage away from its core. Discard the core. Thinly slice the whole head. Add it to the pan with the shallot. Cook until crisp-tender, about 8 minutes. Crumble the bacon into the pan. Season with salt and pepper. Stir until evenly distributed.