Tuesday, January 18, 2011

Squash Drops

I made a Butternut Squash Risotto the other night and had left over cooked butternut squash. I decided to puree it and try making a drop recipe with it. They turned out wonderful and my kids are begging for more. 
I recently made this again but this time I used pumpkin puree and added 1/4 tsp ground cloves they were delicious!

Squash Drops
1 cup Butternut Squash or Pumpkin Puree
1/2 cup unsweetened applesauce
1/2 cup rapadura sugar or granulated cane sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour

Optional Additions
½ cup chopped nuts
½ cup chocolate chips

⅛ tsp ground cloves (add with the rest of the spices)

Blend together the puree, applesauce, and sugar using a stand or hand mixer. Add the rest of the ingredents except the flours and mix until well blended. Add the flour 1/2 cup at a time until completely mixed in. Depending on how liquid the puree was you may need to add up to 1/4 cup more of each flour for a total of 1/2 cup more flour. Stir in and desired additions. Scoop tablespoon sized drops on to a baking stone. Bake in a preheated oven at 375 for 10-12 min. Cool on a wire rack, serve slightly warm, store in an airtight container for 3-5 days, or freeze for later use.

Sunday, January 9, 2011

Barley Baked Beans

I found this recipe in the Clean Eating magazine and made a few changes for our tastes. It turned out to be delicious!

Barley Baked Beans
2 tbs olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 clove garlic, crushed
2 cups cooked navy beans
1 pear, chopped
1/2 tsp dried ginger
1 tbs honey
1 tbs balsamic vinegar
1/2 tsp sea salt
1 cup vegetable broth
2 cups cooked barley

Saute the onion in olive oil over med heat for about 3 min. Add the carrots, celery, and garlic and saute for 2-3 more min. In a casserole dish combine the veggie mixture, navy beans, pear, spices, honey, and balsamic vinegar, and veggie broth. Mix well. Cover with glass lid and cook for 45 min at 325 F. When done mix the barley with the baked beans and serve warm.
We enjoyed a loaf of french bread with our meal.