Tag Archives: squash

Nobody Knows the Truffles I’ve Seen

8 Nov

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I hope you read the title a la Princess Vespa trapped in a cell. If not, go here.

What qualifies a round ball of something as a truffle? The sweet kind, not the fungus kind.

Well, according to dear Mr. Wiki, “Their name derives from the usual shape they take as the word ‘truffle’ derives from the Latin word tuber, meaning “swelling” or “lump”, which later became tufer.”

So there you go, a lump. Sounds scrumptious, right? There are evidently different versions of what is considered a truffle, depending on where it comes from. French, American, Belgian, and Swiss are a few. Apparently, these ones we have here might qualify as a “vegan truffle.” The “Vegan truffle” can have any shape or flavor, but is adapted to modern-day diet by replacing dairy with nut milks and butters. (Source)

Confession- I am extremely picky about chocolate. I can not stand to bite into chocolate. Just the thought of it stuck to my teeth makes me curl my lip, even as I type. I like half melted chocolate, like in a warm cookie. Chocolate truffles are a chocolate covered teeth disaster waiting to happen. You can imagine my elation when I saw these sweet potato pie truffles. Little round balls of “dessert” that won’t cause me any dental discomfort? Oh me oh my.

I completely intended to make them exactly as written. I did. I love sweet potatoes! Then I remembered there was leftover roasted butternut squash in the fridge that I couldn’t let go to waste. I thought maybe I didn’t need quite so much maple syrup, and maybe I can substitute my homemade pumpkin pie spice instead; and maybe I didn’t need so much coconut flour- that stuff sucks up moisture better than a dry sponge. Wow that was a weak analogy. Sorry.

My daughter’s honest reaction to these truffles:

After first bite: “This isn’t dessert.”

After second bit: “Mmm!”

After first bite of second truffle: “These are so delicious Mom!”

These morsels of happiness came together rather quickly; even when I realized it was a bit too much dough to fit into my little Ninja and switched to manual stirring in a bowl. The cool thing about them? You can use any squash puree you want- pumpkin, butternut, whatever. And of course, sweet potato would also work.

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Ingredients

  • 1 cup butternut squash puree
  • 1/4 cup pecans
  • 1/8 cup pure maple syrup
  • 1 tsp real vanilla
  • 1 1/2 tsp pumpkin spice
  • 5 TB coconut flour
  • 1/8 cup toasted coconut
  • 1/8 cup coconut sugar

Directions

  1. Add pecans to a food processor and process until it’s a meal.
  2. Add the squash and mix.
  3. Add vanilla and spices, mix.
  4. Add the coconut flour a tablespoon at a time, until you get the consistency you’d like. I used 5 TB, you might want more or less.
  5. Roll into balls, it shouldn’t be sticky.
  6. Roll the balls in either toasted coconut, coconut sugar, or both. 
  7. Set on some parchment paper and refrigerate for a half an hour.
  8. Store in the fridge.
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Winging It

14 Oct

Whew. What a whirlwind October has been. Between adjusting to a heavier workload at school, keeping up with kindergarten toing and froing, achieving my Tough Mudder goal (and recovering,) and maintaining a functioning household, I feel like I’m just sitting down to really rest today. I have, of course, been cooking, baking, eating, and snapping photos of food this whole time; so don’t think I forgot about you folks.

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I love trying new foods. It’s like an adventure and a challenge. I also encourage my daughter to love good food as much as I do. Strolling through the produce section in the grocery store, I asked my daughter to pick any vegetable- any at all. She scans the stands, her sharp eyes gleaming with the opportunity to choose. For that moment, she was in charge; and she took full advantage of her independence by ensuring she chose the right vegetable from the entire selection. Sure, I could’ve inhibited her by asking her to hurry; but I didn’t. I knew that every minute in the store was a minute later that dinner would be ready. But, I suppressed my own urge to make haste and waited. I answered her questions about what certain things are called, “that’s parsley, and that’s cilantro.” I nodded and smiled as I confirmed each label she put to the many familiar vegetables.

Then we reached the squashes. “Yes, that’s right. Butternut, spaghetti, zucchini, and yellow squash. Very good.” Suddenly she drove her hands into the pile of squashes and attempted to pull one out as she excitedly asked, “What’s this one?” After helping uncover the mystery, she lifted up the unknown squash and announced that this was what she wanted. She was mesmerized.

The sticker said the squash was a gold nugget squash. Instead of hesitating and going for the “safe, known” squashes, I happily put it in the cart. I’d never heard of it, but I have my dear friend Mr. Google. A few days later, I found myself in between meal plans- a rare occurrence. I had this weird squash sitting on my counter and had forgotten to take any meat out of the freezer. Sadly, this is one of those times that Google failed me. And by fail, I mean the first six results for “gold nugget squash paleo” were not sufficient to my needs. I know, a shame. So I decided to just wing it. I know squash. I know how it works. Most of the denser ones roast the same. What could I do with roasted unknown-tasting squash and no meat thawed? Frittata. I always have eggs on hand- when we reach a dozen, that’s considered running low. Frittata is so versatile that anything savory thrown in is bound to be good.

Even though I felt a bit like this:
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I had a determination to captivate my daughter with her chosen vegetable. And so onward I foraged.
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After slicing it open, I felt more at ease. It’s just like a butternut, pumpkin, or acorn squash. I got this. I was a little pressed for time and thought that peeling and cubing this cute little squash would expedite dinner. Ha. Nope. The peel/skin was much thicker and tougher than it appeared to be. Coconut oil face down, so be it.

Just in case the squash ended up being not very flavorful (which I hoped not, because then the name would be so misleading. You’d think something called gold nugget would be awesome, right?) I fried up some bacon to add to the frittata.

I hurriedly scooped the soft flesh out and added brussels sprouts and tomatoes to some of my ramekins. I left one without tomatoes for my tomato hating husband.
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And you know what? They turned great.

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It’s ok to wing it sometimes. You may surprise yourself with your genius. Have you ever tried something new without researching about it first? Ever have it turn out terrible? Tell us about it in the comments below.

Eat Your Veggies

17 Aug

For my family and I, eating veggies is a fairly high priority. It’s up there on the list with getting enough sleep, always speak kindly, and hold hands when you’re in a parking lot. We try to fill our plates with around half veggies.
One of my family’s favorite veggie groups is squash. Any squash, any time of year, we love them all. I could say “especially. ..” but then I’d end up naming them all. Squashes used to be a sideline ingredient before we made the switch to only-good-for-your-body food.** Now squash is spot light center stage as it has replaced things like spaghetti, lasagna, and even pizza.

I’m regularly reading paleo bloggers’ new recipes for new ways to enjoy this season’s squash. Thanks to Juli of Paleomg for this summer squash meatball casserole, I had a satisfying dinner that I was happy to watch my husband and five year old eat up and ask for more.

Ingredients (with my alterations)

2 tablespoons bacon fat
5 garlic cloves, minced
2 small zucchinis, shredded
2 small yellow squash, shredded
1 red onion, shredded
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons smoked paprika
1 pound ground beef
3 tablespoons tomato paste
Large handful of cherry/grape tomatoes
salt and pepper, to taste
fresh parsley, roughly chopped

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Click here for the recipe.

If you have a shredding attachment on some sort of kitchen gadget, that will make prep a hundred times faster.
I served this dish with carrot fries.

**note- I don’t like to use the words “healthy food” because our modern day has competely mutilated the true meaning of the term. “Healthy” has been slapped on labels as a marketing ploy. If a “food product” has to convince you that it’s “healthy,” then it is likely not.