This is based on a recipe in Eating Better for Less, an old cookbook from the 70’s. A lot of information in there is outdated (looking at example prices is crazy), but there are some good basic recipes as well as tips on preserving and other home economic tips.
Archive for the ‘autumn’ Category
This is a great way to use up that leftover Thanksgiving turkey, plus the broth that you got from the turkey carcass! It is a very cheap meal, assuming you are using leftovers. If you make this, it won’t feel like yet another day of boring Thanksgiving leftovers. (You can also make it with chicken and chicken stock at another time of the year).
This dish is slightly sweet, but not the overpowering sweetness of glazed sweet potatoes or dishes with marshmallows in them. The maple syrup just enhances the natural sweetness of the sweet potatoes. It’s a great addition to your Thanksgiving table.
6 medium sweet potatoes
1/4 cup melted coconut oil (or butter)
1/3 cup maple syrup
2 Tbsp lemon juice
1 Tbsp arrowroot powder
Bake sweet potatoes at 350 until soft, about an hour. Let cool, peel and cut in half lengthwise, and then cut into chunks. Peel, core, and slice apples. Combine coconut oil, syrup, lemon juice, and arrowroot. Lay half the sweet potatoes into a greased casserole dish, then top with half the apples. Drizzle half of the oil/syrup mixture over top, and then repeat with a layer of sweet potatoes, a layer of apples, and the remaining oil/syrup mixture. Bake, covered, at 350 for one hour.
This is based on a recipe in Jacques Pépin’s Fast Food My Way. It is a great quick meal. We always have chicken stock and cooked pumpkin in the freezer (in the autumn I buy pumpkins and roast them and save the pulp in the freezer). Tonight I was able to throw together dinner in around a half hour after getting home from an event at church, even with the stock and the pumpkin still being in the freezer (they just take a little longer to cook).
If you have crispy walnuts, then use them. In a pinch (less healthy), you can toast walnuts with a little salt and cayenne in the oven at 350 for 10 minutes.
1 1/2 Tbsp. extra virgin olive oil
1 small onion, chopped
1 cup celery, chopped
2 cloves garlic, crushed
4 cups chicken stock
2 cups cooked pumpkin (15 oz can)
1 tsp Celtic sea salt
1 tsp black pepper
1 tsp paprika
1 tsp thyme
(pinch saffron, if you have it and want to splurge. We didn’t do this, but after tasting the soup, we thought it would be excellent in there)
1 1/2 Tbsp butter or coconut oil
Cook celery, onion, and garlic in the olive oil until soft but not brown. Add chicken stock, salt, and pepper. Bring to a boil and boil for about 6-8 minutes, then add the pumpkin. Bring to a boil again and boil for 5 minutes (if pumpkin is frozen, wait until it’s thawed and cook for 5 additional minutes). Puree soup in a blender or food processor and return to heat. Add butter or coconut oil and heat until melted and incorporated. Top with the crispy walnuts (about 5 per bowl).
It’s Halloween, and I figured we needed some kind of fun treat.
1 cup buckwheat flour (or sorghum flour, which is an avoid for O’s)
1/3 cup tapioca flour
1/3 cup arrowroot flour
1 tsp xantham gum
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
1/2 cup canned or cooked pumpkin
1 c maple syrup
1/3 c light olive oil or canola oil
Mix dry ingredients. Beat eggs and add wet ingredients to eggs, then add wet ingredient mixture into dry mixture. Put into muffin tins. I made 9, but I filled them all the way to the top and they came out very puffy. I think this would do better for 12 normal-sized muffins.
Bake at 350 for 20-30 minutes, or until cake tester comes out clean.
Frost with carob almond butter frosting (based on Sarah’s recipe at Heart of Cooking):
1/2 cup almond butter
3 Tbsp carob
3 Tbsp maple syrup
1 tsp vanilla
3 Tbsp non-dairy milk
Mix ingredients together. Frost cupcakes.
Back when I could have coffee, sugar, and milk, I used to love the Starbucks Pumpkin Spice Lattes. Since I can’t have any of these things, I decided to come up with a version that I could have.
1 cup soy milk
1 tsp maple syrup
1 Tbsp canned pumpkin or cooked pumpkin
1/2 cup water
2 tsp instant coffee substitute, such as Cafix or Dandy Blend
(If you have another herbal coffee substitute, make a very strong 1/2 cup of that instead)
cinnamon and nutmeg to top
Heat soy milk, pumpkin, and maple syrup until steaming. Whip until frothy. Fill cup with the coffee, and then top with the hot milk. Sprinkle with cinnamon and nutmeg.