Butternut Squash and Apple Parfait

I have a thing for squash and apples. I roast them together all the time. It is a combination that I never get sick of. I go savory mostly but once in a while I’ll go the slightly sweeter route. This is one of those times. And I also opted to make it seem fancier then my average eating situation (eating with fingers of baking sheet) and added a few steps, and made parfaits out of them. (Parfaits are fancy right?) The result is amazing and maybe even more delicious then ever before. That’s saying something.

Basically what these parfaits consists of is layers of creamy pureed roasted butternut squash and slightly chunky cinnamon applesauce topped with oats and walnuts. That might not sound fancy or even that spectacular but you know when you underestimate something but once you experience it you are very much surprised by how fantastic it really is? Well if you are doubting me then that is what will happen here because this parfait situation even surprised me at how much I loved it.

So if you are in need of a breakfast, lunch, snack, or dessert that will satisfy all of your hunger needs then you should most definitely try this out. It is simple and easy to make, super healthy, can be made ahead or time, and looks cute. (Did I just call a parfait cute? Yes, yes I did.) And again, super freaking delicious of course.

Now to the parfaits!

The stuff. Butternut squash, a couple of big apples, old fashion oats, walnuts, maple syrup, cinnamon, and almond milk.

For the squash you need to roast it so do that. Place on a baking sheet and roast until tender. Once cooked transfer to a blender or jar (if using stick blender) , add in milk or water and blend until smooth. Add in maple to taste.

For apples. Core and chop apples into small pieces and place into a pot with water. Cook on medium heat until apples completely break down. Then either transfer to a blender or use as stick blender and blend until slightly smooth but still a bit chunky. Stir in some cinnamon.

And toast up the oats and walnuts, in the oven, just for 5-8 minutes.

Now assemble. You can do this while the stuff is still warm or wait until it is cold. Delicious either way.

So basically all you do is layer a bit of the squash and then apple a few times in a bowl or jar then top with toasted oats and walnuts. Simple as that.

Ans then you eat it. Or wait and eat it later. Or do what I did and assemble a few jars for the week but then eat all of them in one day. I couldn't stop myself. It was just too freaking good.

-C

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Butternut Squash and Apple parfait

makes 2-3 parfaits

• 3 cups cubed butternut squash

• 2 large apples (I used Macs)

• 1/2-3/4 cups plant milk (or water)

• 1-2 teaspoons maple syrup (optional)

• 1-2 teaspoon cinnamon

• 1/2 cup old fashion oats

• 1/4 cup walnut pieces

• 1/2 cup water

Preheat oven to 425.

Place cubed squash on a lined baking sheet and stick into hot oven and roast until fork tender.

While squash is roasting grab apples, cut and remove core and seeds, chop into smaller pieces and place into a pot with enough water to submerge the apple. Place on medium heat, stirring every few minutes, and cook until the apple starts to break down. If the water evaporates, add in more. When apples are soft and falling apart remove from heat and let cool a few minutes then either transfer to a blender or using a stick blender, blend until less chunky, but not completely smooth. You could also just smash it use with a fork. Add in a teaspoon or so of cinnamon and mix.

Once squash is roasted , remove from a pan and place either in a blender, or a jar or bowl if using a hand blender, add in 1/2 cup milk or water, and blend until smooth. If it seems really thick still, add in more liquid. Also add in maple to taste.

While oven is still hot, place oats and walnuts on baking sheet and place in oven for 5-8 minutes or unit walnuts and oats are toasted.

To assemble parfaits grab a bowl or jar and layer in a bit of squash then apple a few times. Top with some toasted oats and walnuts and sprinkle with more cinnamon and drizzle more maple if you want.

Eat warm or cold. Store left overs in fridge for up to a week.

Black eyed Pea-Sweet Potato and Tangerine Stew

I guess black eyed peas are good to eat on New Years because they bring you good luck or money or something. I have heard this and a lot of other food traditions but I don’t really do New Years so I have never really actively thought about what I consume on the day. But when I went to ponder my bean selection ( I have so many varieties) I figured what the hell, why not make the stew I was about to make into a good luck black eyed pea stew. I mean I was already making it (I was leaning towards black beans) but If there is a chance that eating these delicious beans will give me a little extra luck (and or money) this year, well by all means I’ll take it. And the stew because that is really what I was after.

This stew. It is thick and creamy from the sweet potato and beans, bright and light from the ginger and tangerines, and hearty because it is stew. It is a perfect stew situation to eat on any given day but especially nice on a cold winter evening. And I guess on New Years. Like today.

Now to the black eyed pea stew!

The stuff. Cooked black eyed peas. a sweet potato, some kale, a few tangerine, an onion, some garlic and ginger, tomato puree, and salt and pepper.

Start with chopping up the onion, mincing the garlic and ginger, and dicing up the sweet potato.

Toss the onion, garlic, and ginger into a big pot and add in a splash of water or oil and a pinch of salt. Place on medium heat ans cook until tranlucent and fragrant. Add in the sweet potatoes, tomato puree, and enough water to completely submerge it all. Keep on medium heat and cook until sweet potties are fork tender. Add more water if needed.

In he mean time chop up the kale.

And juice the tangerines.

Once potatoes are tender, add in the black eyed peas, the kale and the tangerine juice. Add more water to completely submerge again. And keep on medium high heat and cook for another 10-15 minutes or went everything is all melded and cooked together.

Like this. A pot of good goodness.

All that is left is to scoop the stew into blows and eat it. Squeeze more tangerine juice on top too, it makes it nice.

Good luck all year long!

-C

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Black eyed Pea-Sweet Potato and Tangerine Stew

• 2 cups cooked and drained black eyed peas

• 1 medium sweet potato

• 2-3 tangerines

• 1/2 cup tomato puree

• 1 small onion

• 2 cloves garlic

• 1/2 inch fresh ginger root

• a few leaves of kale, chard, or collard greens

• 4-6 cups water

Start by dicing up onion and peeling and mincing up the garlic and ginger. Place into a large pot with about 1/4 cup of water or a splash of oil and stick on stove on medium heat. Cook the mixture for 5-8 minutes or unit fragrant and translucent. While that is cooking dice up the sweet pot into small 1/2 inch cubes then add them into the pot once onion mixture has cooked, along with the tomato puree and enough water to completely submerge in all. Stir and and keep on medium heat and cook for another 20 or so minutes or until the sweet potatoes are fork tender.

Chop up kale and juice tangerines.

Once the sweet potato is tender add in the rinsed and drained black eyed peas, the chopped kale, and the tangerine juice. Add a sprinkle of salt and pepper and more water to submerge it all again and keep on medium heat. Cook for another 20 minutes so that all the flavors have time to meld and turn into a great pot of stew. Depending on your preference for thickness, cook down more for thicker stew, or add more water to keep it brothy.

Once cooked, scoop into bowls, season with more salt and pepper, and if you have an extra tangerine, squeeze a little more fresh juice on top.

Maple glazed sweet potato cookies

If you are not making cookies right now then what are you even doing?

But seriously, I think that December is basically a month long cookie baking marathon and we all should be participating by baking up a least one batch of cookies. If not for yourself (although you really should be doing it for yourself) then for others. What better way to say something nice without saying anything at all then with homemade cookies? Cookie sharing is a language all on it’s own.

These here cookies are of the sweet potato kind, almost like pumpkin cookie, just a little less cakey and a little more sweet potatoy and are drizzled all over with a nice thick maple glaze that really just ties the hole cookie experience together. They are pretty simple to make, no extra steps or difficult anything. Just a spoon a scoop and the want and or need for a delicious cookie situation.

This cookie is going back into my baking marathon rotation next week when I go all out and bake like 6 batches of cookies .They were a hit and even requested so, you know, got to make the people happy. More like I have a couple extra sweet potatoes. HA!

Now to the cookies!

The stuff. Mashed sweet potato, flour, baking powder and soda, salt, cinnamon, brown sugar, coconut oil, vanilla, plant milk, powdered sugar, and last but not least, maple syrup.

Start by mixing the dry ingredients together into a big bowl, Then mix the sweet potato, oil, sugar, vanilla, and oh the milk in a separate bowl. Once mixed and completely combined, dump the wet into the dry and gently mix until a combined and dough has formed.

Now scoop equal sizes amounts of dough onto a cookie sheet the pop them into a preheated oven.

Some minutes later they are done. Nic ans golden brown and slightly domed. A little trick I do is once they come out of the oven I right away take two fingers and just slightly push he dome down a bit. It makes the cookies a little less pillowy and more chewy.

And then place them on a wire rack to cool.

In the meantime make the maple glaze. Mix maple and powdered sugar together until completely combined and is thick put still pourable.

Once cookies have cooled, drizzle on the maple glaze. And if you are feeling like it, add a little sprinkle situation. I added gold sparkly granulated sugar. It was a good idea.

As for the rest, you know what to do. Eat. share, eat some more. Do you.

-C

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Maple glazed sweet potato cookies

maskes about 20

• 2 cup all purpose flour

• 1/2 reason baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup sweet potato mash

• 3/4 cup brown sugar

• 2 teaspoons cinnamon

• 1 teaspoon vanilla

• 1/3 cup melted but cooled coconut oil

• 2 tablespoons maple syrup (real shit please )

• 3/4 cup powdered sugar

• 1-2 teaspoons plant milk

Preheat oven to 350

In a large bowl whisk together the flour, baking soda and powder, salt, and cinnamon. In a separate bowl mix together the sweet potato mash, brown sugar, and coconut oil. Once completely combined add in the vanilla and milk and mix.

Pour wet ingredients into the dry and mix until combined and a dough forms. Scoop equal sized ball of dough and place on a baking sheet. The cookies will expand but not a lot. When the sheet is full, place into preheated oven and bake cookies for 10-12 minutes or unit they have puffed and turned a nice golden brown. Remove cookies from oven and very gently give each cookie a little smoosh, just to get rid of the dome. Transfer cookies to a wire rack to cool.

While cookies are cooling make glaze. Mix powdered sugar maple, and 1 teaspoon milk together until completely combined and glaze forms into a thick yet pourable consistency. If it is too thick add in a splash more of milk.

Once cookies are cooled, drizzle on maple glaze. And if you want, add a sprinkle situation before the glaze sets and hardens .

Eat.

Cookies will be good for about a week in an airtight container at room temperature. They also freeze amazingly.

A Few Fall Favorites

It’s November and I when I am not outside hiking/biking/running in below freezing temperatures I am basically living in the kitchen because it is the best room in the house. It gets the most light, it is the warmest, and food, duh!

I have been cooking and baking as much as I can ( always) and here are a few of favorite recipes that I have gone back to again and again, not just for myself either but for the lovelies that eat my food too. Crowd pleasers as you might say.

Hope you fall is going splendid and you are spending time in the kitchen too!

Acorn squash. Black beans. Yes please. Spiced Black Bean And Cauliflower Stuffed Acorn Squash. Or how about Roasted Butternut Squash And Brussel Sprouts On Spelt With Sunflower Butter Sauce. Nut butter dressings are always a win.

Lets not forget to eat hummus out of a bowl. Hummus Bowl With Roasted Veggies

Warm Balsamic Delicata, Onion, And Kale Salad. It’s cold so let’s eat our salads warm.

And for desert how about these Sweet Potato Hand Pies or Apple Cinnamon Oatmeal Cookies

Apple Spice Donuts are a great weekend baking activity.

But maybe you are in need of chocolate and peanut butter. That’s not a problem. Peanut Butter Frosted Chocolate Cake.

Anyways just thought I would give a little late fall cooking and baking inspiration.

-C

Camp Soup

We camp a lot. Every weekend from early summer to late fall or as long as the weather is tolerable. But once the light goes and the cold damp rainy days come (a little snow is fine) we pack it in for. the season.

The most common question I get asked about when talking about our camping life is what I eat. And the answer is always and will always be soup.

I make soup every single time I go camping. And yes, even in the hot ass summer. Why? Well because soup is versatile, hearty, easy, delicious, adaptable, great on a cold night. It is just all around amazing and not just for camping but for all food consuming meals. That is fact.

So maybe you are going to do a little camping in the next few weeks and are in need of a little inspiration or direction when it comes to camp soup. I made a little list of tips for you.

Tips for making a camp soup.

• First off, assemble a kitchen that fits your soup needs. A stove and a pot. Have a good sharp knife, a cutting board, and a container to collect any compost (don’t just toss any food into the trees…animals ya know ) plus, you know, a spoon. Also, don;t bring your favorite pot of best knife. You would probably be pretty pissed if you dung it or ruined it. Camping can get rough!

• When at the camp site, set up a nice little zone to prepare you food. Trying to cut up veggies on the ground is a pain in the ass.

• If you are making soup for just yourself or you and another person, eat out of the pot(s) that you make your soup in. The mr and I each have out own pots which is nice because I can customize our soups (I always add way more spice and usually more veggies to mine) and we don’t have to bring bowls. The less dishes the better!

• Don’t bother with stock or brother, just use water.

• Red lentils are the best. You don’t have to soak them, they cook really fast, and they get creamy and bothy and taste just delicious. Green lentils are also good, and if you have the time, split peas (they need more cooking time). Avoid dried beans because they take way too long. If you want beans, bring precooked or canned beans.

• Most veggies are good without refrigeration for a few days if not cut up so you really have a good pick of what you want to use. Bring veggies that are on the small side so you use it all up.

• Whole tomatoes are great to cut up and add, just pack them (or any easily bruised veggie) in a plastic container so they don’t get squashed.

• For multiple day camp trips, bring sturdier roots like onions, turnips, and beets. Also cabbage and carrots last for days without refrigeration.

• Greens are great but don’t bring tender greens like lettuce or spinach. Instead go for greens like chard or kale.

• Winter squash or sweet potatoes are very much encouraged. Sugar pumpkins or delicata cut up really easy and cook super fast, You don’t have to remove the skin (just the seeds) and you can always find small ones.

• Bring a preblended spice mix. I always just bring a curry mixture I make at home so it is all the spices in one jar. Having a bunch of jars of different spices may seem nice but keeping things simple (and having less stuff) is usually better. Oh and add salt to taste last.

• When the soup is cooking, don’t walk away for more then a minute of two. You want to watch to make sure the soup doesn't boil over and also watch out for critters. We have encountered a few wily chipmunks in our days. They will come up and steal your food if you are not careful.

• Have left over soup? Pour it into a jar and save it or breakfast or lunch the next day. No joke, we do it all the time. (The mr does, I never have left overs. I eat it ALL)

Here are some pictures of my soups from the past few weeks.

And lastly, remember that making soup at a campsite is suppose to be fun and is pretty much guaranteed to taste amazing, especially if you have spent the day running around in the woods or being really active. There is nothing better then eating a big ol’ pot of hot soup after climbing up and down a mountain!

-C