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A Pat & A Pinch

A Pat & A Pinch

Monthly Archives: October 2014

Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

23 Thursday Oct 2014

Posted by zucchinicarmama in Salads, Vegetarian Dishes

≈ 1 Comment

Tags

dairy-free, gluten-free, vegan, vegetarian

With fall upon us and squash, kale and pomegranates in plentiful supply, this seems like the perfect time to share this recipe for Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates salad that is slightly modified from a recipe I found on the delightful healthy food blog, My New Roots. This is a fantastic salad to take to a potluck as it is so pretty and anyone who enjoys vegetables can eat it. Unlike so many salads it lasts well, even dressed, when it cannot be served immediately. It takes a little time to make but is well worth the effort. Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

1 medium butternut squash

4 cloves garlic

1 Tbsp. melted ghee or coconut oil

3 Tbsp. poppy seeds

2 pinches of sea salt

3 cups packed shredded kale

1 shallot

juice of ½ lemon

zest of 1 lemon

pinch of sea salt

seeds of 1 medium or ½ large pomegranate

Maple Mustard Dressing

4 Tbsp. olive oil

2 tsp. apple cider vinegar

1/4 tsp sea salt

2 tsp. pure Maple syrup

2 tsp. Dijon mustard

Preheat oven to 400°F.

Peel the squash, cut it in half lengthwise and scoop out the seeds. For the best texture, it is important to peel completely through the skin past the pale yellow/green flesh to the deep yellow flesh – I have learned this through experience.  Cut into small (approx 1/2 inch) cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes).

While the squash is roasting, shred the kale by slicing it in very thin strips or tearing it into small pieces. Add the juice of ½ lemon, a pinch of sea salt and massage well into kale to wilt. Set aside but repeat the massaging occasionally while the squash roasts. This step is critical to tenderize the otherwise tough kale.

Seed the pomegranate being careful to keep the fruit of each seed intact. One suggestion is to fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink. I simply pull it apart carefully bit by bit carefully extracting the seeds.

When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. While it is cooling, make dressing by whisking all ingredients together. Add the squash to kale and mix. Toss with sliced shallot, pomegranate seeds, and the dressing. Garnish with lemon zest.

Pumpkin Seed and Chocolate Chip Cookies

19 Sunday Oct 2014

Posted by zucchinicarmama in Bars & Cookies, Desserts, Snacks

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Tags

chocolate, nut-free, sweet

My son needed some cookies for his school lunches and I really wanted to make something a little new for a change. With pumpkin season upon us, he has been keen to roast pumpkin seeds, so I thought the addition of pumpkin seeds to a chocolate chip cookie might fit the bill. I came across a recipe for Seeded Chocolate Chip Cookies by Martha Rose Schulman at the New York Times, and adapted it to what I was looking for.

Pumpkin Seed and Chocolate Chip Cookies

I love the result; the pumpkin seeds add a lovely crunch to the texture of the cookies, the oatmeal is scant enough that they are not like an oatmeal cookie but still have the benefit in their texture, and there is a lot of chocolate for my little chocolate lover. With my scoop, I got two dozen cookies from this recipe. Next time, I might double the recipe!

Pumpkin Seed and Chocolate Chip Cookies

6 tablespoons/48 grams whole-wheat flour

2 tablespoons ground flax seeds*

½ cup/65 grams all-purpose flour

½ teaspoon/2 grams baking soda

½ cup (1 stick)/ 115 grams unsalted butter, at room temperature

¼ cup/50 grams granulated sugar

½ cup/80 grams packed light brown sugar

1 egg

1 teaspoon vanilla/5 milliliters

¼ cup/100 grams pumpkin seeds

½ cup (scant)/50 grams rolled oats

½ teaspoon coarsely ground sea salt

1 cup/225 grams chocolate chips (or more if desired)

* If you don’t have flax seeds on hand, you can substitute with an equivalent amount of whole-wheat flour, hemp hearts, or wheat germ.

Heat oven to 350 degrees Farenheit with racks adjusted to the lower third and middle of the oven if your oven is large enough to take 2 sheets at a time. Line two baking sheets with parchment paper.

Stir the flours, ground flax seed and baking soda in a bowl and set aside.

In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add the sugars. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.

Add the egg and vanilla and beat until fully incorporated. Scrape down sides of the bowl and paddle.

On low speed, add sifted flour mixture. Beat slowly until all of the flour mixture is incorporated. Scrape down sides of bowl. Add the seeds, oats, chocolate chips and salt and mix in.

Spoon dough by heaped tablespoons or a scoop at least 2 inches apart onto the prepared baking sheets.

Bake 9 to 14 minutes, depending on your oven, until lightly browned, turning the baking sheets from front to back halfway through the baking. If you cook two sheets at the same time, also rotate them from top to bottom and vice versa.

Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container.

© Catharine Schlenker and A Pat & A Pinch, 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Catharine Schlenker and A Pat & A Pinch with appropriate and specific direction to the original content.

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