2 to 2 1/2 pound butternut squash
1/2 – 1 cup coconut milk
1/2 teaspoon nutmeg (freshly grated)
zest of 1 lemon
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 pound lasagna noodles (I used gluten-free)
olive oil
1 large bunch rainbow chard, just the leaves
1 pound cremini mushrooms, washed and sliced
3 cloves garlic, finely minced
1/4 cup water or white wine 
1 1/2 cup shredded Parmesan cheese

to make the bechamel sauce:
Preheat oven to 350 degrees.  Cut the stem top of of the butternut squash, then using a sharp knife, but the squash length-wise (be very careful).  Using a spoon, scoop out the seeds from each half.  Place squash, cut side down, on an oiled baking sheet.  Bake for about about an hour, until the flesh of the squash is very soft (test with a fork).  Allow to cool (or roast the squash the day before). 

When cooled, scoop out the squash flesh into a blender or food processor.  Add 1/2 cup of the milk, nutmeg, lemon zest and thyme. Blend until smooth, adding the remaining milk as you go. Add extra milk if necessary to make the sauce smooth, it should be the consistency of a smoothie.   Add salt and pepper to taste.

Note: for non-vegans, you could also add some ricotta cheese to the bechamel sauce.

for the lasagne filling:
Remove the stems and ribs from the chard leaves and coarsely chop.  Heat oil in a large saute pan over medium high heat.  Add the mushrooms and saute stirring frequently until mushrooms are brown.  Turn the heat down a bit, add the garlic and stir.  Add the chopped chard leaves and the 1/4 cup white wine (or water) and cook until the chard is wilted.  Turn off the heat and season lightly with salt and pepper.

Lightly grease a 9×13-inch baking dish with olive oil. Bring a large pot of salted water to boil over high heat. Add the lasagna noodles and cook as directed on the package. When cooked, drain and lay out on clean kitchen towels to dry.

To assemble the lasagna, spoon about 1/4 of the butternut sauce into the bottom of the prepared baking pan and spread to thinly coat the bottom. Place 1/4 of the noodles on top (four noodles) and then spread 1/3 of remaining sauce on noodles. Top with 1/2 of the cooked vegetables, and 1/2 cup of cheese. Add another layer of noodles, then sauce, then the rest of the vegetables, and 1/2 cup of cheese. Place the final layer of noodles over the vegetables and spread the last 1/3 of the sauce over top. Sprinkle evenly with the remaining 1/2 cup of cheese.

Cover the lasagna with foil and bake at 375°F for 30 minutes. Remove the foil and continue to bake for 10 to 15 minutes or until the top is golden and the cheese is gooey. Remove from the oven and let stand uncovered for 5 to 10 minutes before slicing. Serve with a good green salad and some bread.

This recipe is adapted from Jammy Raspberry Walnut Scones at The Kitchn.  They do not rise much, but the taste is sublime with the warmth of cinnamon and dates.  The taste is very much like a Date Nut Scope that Starbucks used to sell years ago and I was addicted to for a time. 

12 – 14 scones

2 1/2 cups whole walnuts
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/4 cup coconut palm sugar (or brown sugar )
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup dates, chopped coarsely
12 tablespoons chilled unsalted butter, cut into 1/2 tablespoon chunks
1/2 cup milk
1 egg

Heat oven to 350°F and line a baking tray with parchment paper.

In the bowl of the food processor pulse the walnuts with the flours, sugar, baking powder, salt, and cinnamon about 10 times or until the walnuts are crumbly. Add the dates and butter and process for another 10 pulses, or until the mixture is the texture of sand. Add the milk and egg and pulse the mixture until it comes together in a cohesive dough.  Do not over-process.

Sprinkle your counter with flour and dump the mixture from the processor onto the floured counter.  Pat the dough out about 3/4-inch thick, handling the dough as little as possible.  Cut into rounds with a biscuit cutter.  Pat the dough scraps into  Place on the prepared baking tray.

Bake for about 20 minutes, until the tops are golden brown. Serve warm.  The scones will be somewhat fragile until they cool a bit. 

vegan option:
- replace the butter with earth balance buttery spread
- replace the egg with 1/4 cup additional milk

Here is a rustic, moist cake that I made with pears, but would also be great with apples.  This started as a recipe for Apple Cake from the King Arthur Flour Whole Grain Baking cookbook – I made a few changes - cut the sugar in half and also substituted half of the butter for coconut oil.  Use any fat, or combination that you like, could probably cut the fat a bit also.  We also decided to forgo a frosting or sugary glaze for a crumble type topping. 

See below for gluten-free and vegan options.

cake:
2 1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (fresh is best)
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
1 stick butter, softened
1 cup coconut oil (soften or melt before measuring)
1 cup coconut palm sugar (or brown sugar)
3 eggs
1/4 cup maple syrup
1 teaspoon vanilla
4 cups cored, chopped pears (no need to peal…)

topping:
1/2 cup coconut oil (or butter)
1/4 cup maple syrup
1 1/2 cups rolled oats
1/2 cup pumpkin seeds
1/2 cup golden flax meal
1 cup chopped walnuts
1 teaspoon cinnamon

Preheat the oven to 325 degrees.  Oil a 13 x 9 inch pan (I use glass).

First put together the topping by heating over low heat the first 2 ingredients of the topping (coconut oil and maple syrup) until melted.  Meanwhile mix together all remaining topping ingredients and pour the warm liquid over top – stir to combine and set aside.

For the cake:
Whisk together dry ingredients (flour, baking powder, baking soda, salt, and spices) in a medium sized bowl and set aside.  Also chop the pears and set aside.

Cream together the butter and coconut oil and coconut sugar in a large mixing bowl (I used my stand mixer – a hand-held mixer would also work).  Mix until the mixture comes together.  Beat in the eggs, one at a time.  Mix in the maple syrup and vanilla.

Add 1/3 of the dry ingredients and mix with a spatula or spoon until incorporated, mix in another 1/3 and mix and then the last of the dry ingredients – the batter will be quite stiff.  Now, add the pears and mix gently. 

Transfer the batter into the prepared pan and pat the top so that it is somewhat flattened.  Pour the crumble topping over the top of the cake and spread evenly.

Bake 50 – 55 minutes, until the sides pull away slightly from the pan, the topping is golden, and a toothpick inserted into the center of the cake comes out nearly clean.

Options:
- use 2 1/2 cups of any gluten-free flour mix you like (follow this link to see how to make your own gf mix)
- substitute all coconut oil for the butter
- to substitute for the eggs, make a mixture of 6 tablespoons golden flax meal and 9 tablespoons non-dairy milk and set aside for a few minutes to allow to thicken – add in place of the eggs

This recipe is adapted from Cynthia Lair’s book ‘Feeding the Whole Family’ – there is also a video of her recipe on Cookus Interruptus, which is one of my favorite whole foods web sites. 

I’ve been making this chicken nearly every week for the past several months.  We generally use about 8 – 10 chicken thighs and a few breasts for this recipe.  This chicken is great for brown-bagging or for left-overs. 

Note: when I have no fresh herbs, I make this simply with salt and pepper and it still was wonderful.  However, the lemon is essential.  The lemon juice squeezed over when the chicken is hot makes it special.  There is nothing quite like lemon and chicken.

Also, when I am able to plan ahead, I marinate the chicken and herbs all day or overnight – however, the chicken will have a wonderful flavor if you skip this step - just rub the herb, lemon, and oil mixture over the chicken and pop it into the oven.

serves 4 – 6 with some left-over

about 4 pounds of bone-in, skin-on chicken pieces (buy a whole chicken and cut it up or buy it already in pieces)
3 – 4 tablespoons of fresh herbs (I use a combination of rosemary, sage, and thyme – but use whatever you like)
2 teaspoons sea salt
freshly ground black pepper
zest of 2 lemons
2 – 3 tablespoons olive oil
juice of 2 lemons

In a mortar and pestle, smash up the herbs with the sea salt and pepper.  You can also do this in a spice grinder or chop finely with a large knife on your cutting board.  Add the lemon zest and continue to smash everything together.  Then mix in the olive oil. 

Place the chicken into 2 gallon sized zip-loc bags and divide the herb / oil combination between the 2 bags.  Let sit in the frig for a few hours or (even better) overnight. 

Preheat the oven to 450 degrees. 

Place the chicken pieces in a baking pan (I use my big roasting pan).  Place the pan in the oven and turn down the temperature to 400 degrees. Roast the chicken for about an hour, or until the chicken is done and the skin is brown and crispy.  Remove from the oven and squeeze the juice from the 2 lemons over the chicken. 

Note: during roasting, some liquid will usually accumulate in the pan, you can easily tip this out.

Serve hot or room temperature.

I am still learning to love kale… I use it often in a supporting role in smoothies and salads, but a salad made entirely of kale – I was not completely sold.  For many months, this massaged kale salad has been in on my mind and I finally got up the nerve to try it a few weeks ago and we loved it!  A complex mixture of sweet, salty. and crunchy on a background of sturdy greens.

As you work the salt into the kale with your hands, the volume of kale shrinks, so if you’ve got 4 people who really love kale (or salad), you might want to add another bunch of kale.  If you end up with left-over salad, if will keeps a day or two in the frig. 

lightly adapted from Massaged Kale Salad on Cookus Interruptus

serves 3 – 4

1 bunch kale
1/2 – 3/4 teaspoon sea salt
1/4 red onion, finely chopped
1/2 cup dried cherries, chopped
1/2 cup sunflower seeds, toasted in a dry pan
2 tablespoon extra virgin olive oil
1 – 2 teaspoon red wine vinegar
fresh cracked black pepper (to taste)
1/4 cup Parmesan or blue cheese (optional)

Wash and dry the kale leaves and de-stem.  Stack the leaves, rolling tightly, then cut across the rolled leaves with a sharp knife, producing fine ribbons – or if you prefer, chiffonade.  Place the kale ribbons in a large salad bowl.  Add salt and massage it into the kale with your fingers for a few minutes. 

Add onion, dried cherries, sunflower seeds, olive oil, vinegar, and black pepper.  Mix to combine.  Taste and adjust seasonings to your taste.  Top with cheese if desired. 

Options:
- in place of the dried cherries, use any other dried fruit, or fresh fruit, such as apple
- try a pinch of nutritional yeast in place of the cheese

In researching how to make good home-made ice cream, I’ve learned a few things.  Ingredients which do not freeze will improve the texture of the ice cream: sugar, fat, and alcohol.  Without at least some fat, some sugar, not only will the taste be compromised, once the ice cream is frozen, it will be hard as a rock.  (If I were making ice cream for kids, I would leave out the vodka and add more sugar (about 1/4 cup))

Many home cooks in an attempt to make a healthier ice cream, reduce the sugar and fat – I say to this, why bother?  Just eat less ice cream, less often.   

Note: the vanilla ice cream base has a wonderful flavor and is scrumptious on its own. 

a link to this post has been shared at Slight Indulgent Tuesday

makes a bit less than a quart

1 14.5 oz can full-fat coconut milk
1 cup coconut milk (either from a can or carton)
1/2 cup coconut palm sugar
2 heaping tablespoons coconut oil or coconut butter
2 tablespoon vodka
seeds scraped from 1 vanilla pod (or 1 teaspoon vanilla extract)

In a small bowl (which holds at least 1 quart) add all the above ingredients and whisk.  Cover with plastic wrap and allow to cool in the frig for 2 – 4 hours (or overnight). 

Note: you need about 3 cups total of coconut milk, and after all ingredients come together you should have about 3 1/2 cups of the mixture.  I just measure everything into a 4 cup measuring cup.

Churn in your ice cream freezer according to the manufacturer’s instructions.  Remove to a container, cover and place in the freezer.  

Meanwhile, prepare the blackberry sauce (below).  When the ice cream has been in the freezer for a few hours, remove and add the blackberry sauce, swirl into the vanilla ice cream with a spoon. 

Cover and place back into the freezer.  If you serve the ice cream after about 5 or 6 hours in the freezer (or longer), let it warm uo for 15 – 20 minutes before scooping.

blackberry sauce
1 pint blackberries
1/4 cup coconut palm sugar
1 teaspoon balsamic vinegar

Place blackberries, palm sugar, and balsamic vinegar in a blender and whiz up for a minute or so.  Force the mixture thru a fine mesh sieve with a large spoon or spatula.  The seeds of the blackberries should be left behind and discarded.  Place the blackberry sauce in a small bowl and place in the frig to cool.

Anything new to say about potato salad?  How about adding the grill? 

serves 4 – 6 as a side dish

1 1/2 – 2 pounds of potatoes (I used new red potatoes)
2 red onions
2 tablespoons olive oil

dressing:
2 tablespoons dijon mustard
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
cracked black pepper
sea salt

add-ins:
2 large dill pickles, cut into small dice
1/2 cup green olives, chopped finely
handful of chopped parsley

Cut the potatoes in half or quarters, depending on how big they are.    Partially cook the potatoes (about half way) either in the oven or microwave, or in a pot of simmering water.  This can be done the day before.

Slice onions in half, peel, then slice into half-moons.  Place potatoes, onion, and olive oil in a large bowl and stir to coat everything with the oil.

Mix together the ingredients for the dressing, taste and adjust seasoning to your liking and set aside.

Start your grill and place a large grill pan on the rack.  We used a large cast iron grill pan (about 24 x 12 inches).  Shut the lid.  When the grill pan is very hot, put the oiled potatoes cut side down and the onions on the pan.  Depending on the size of your pan, you many need to do this in two batches.   Close the lid.

If you do not have a grill, use your grill pan on the top of the stove, or roast the potatoes and onions in the oven at 400 degrees.

Stir the onions every 3 or 4 minutes until soft and caramelized.  Remove to a large bowl.  Once the potatoes are crispy and brown, turn and continue to grill until pierced easily by a fork.  Remove to the bowl with the onions.

Smash the potatoes against the side of the bowl with a large spoon. 

Add several large spoonfuls of the dressing to the warm vegetables, stir – the vegetables will soak up alot of dressing while they are warm.  Add as much dressing as you wish – save the rest in the frig for a green salad the next day.  As the vegetables cooled, I added a bit more dressing.

Add one or more of the add-ins (above) if you wish.

I know I just posted a chocolate ice cream recipe little more than a month ago…  this one is better!  I was lured into believing that vegan ice cream required some kind of thickening agent (to replace the eggs in a custard ice cream base); something like, banana, avocado, arrowroot, or corn starch. 

One of the chefs at Sutra here in Seattle, convinced me otherwise.  On the menu the night my dear friend Jane took me to Sutra was Habanero Chocolate Ice Cream – which was insanely good (the entire meal was) -  beautifully creamy, rich chocolate, then a few seconds later, in the back of my throat, the unfolding heat of the chili habanero.  The chef Ian (or perhaps his name was Evan) used no thickeners, just a good quality coconut cream with a very high percentage of fat.  In my ice cream, I continue to use full-fat coconut milk, with the addition of coconut oil. 

Another option would be to open 3 or 4 cans of full-fat coconut milk and scrape off just the cream on the top… I haven’t tried this yet.

I added a bit of decaf coffee, because it enhances the taste of the chocolate, but its fine to leave it out.  Add a different flavoring if you like, such as vanilla or almond extract – or add a pinch of cinnamon or cayenne pepper. 

Note:  if the vodka in the recipe strikes you as odd, it can certainly be left out, however, it’s presence improves the texture of the frozen ice cream because alcohol does not freeze. 

a link to this post has been shared at Slightly Indulgent Tuesday

makes about 1 quart

1/2 cup coconut palm sugar (or agave)
2 tablespoons raw cacao or natural cocoa powder
1/2 teaspoon instant decaf coffee powder (I used Starbuck’s Via brand) – optional
1/4 teaspoon salt
3 cups non-dairy milk (I used a 14.5 ox can full-fat coconut milk and about 1 cup of coconut milk out of the carton)
2 – 4 tablespoons coconut oil (optional)
3 oz (about 1/2 cup) bittersweet or semi-sweet chocolate (broken up into small pieces)
2 tablespoon vodka

In a saucepan, whisk together sugar, cacao, instant coffee, and salt.  Add about 1/2 cup of the milk and whisk to mix ingredients together.   Once smooth, add the remaining milk and whisk to combine.

Turn heat to medium under the saucepan and heat, whisking occasionally until the mixture just starts to bubble around the edges.  Add coconut oil and chocolate and stir under everything is melted.  Remove from the heat and add the vodka.

Pour mixture into a container and allow to cool in the frig for 3 – 4 hours.  Churn in your ice cream maker.  The ice cream is extrememly good straight out of the maker - why wait? 

Place in a quart container and place in the freezer.  After about 4 hours – the texture and hardness will be perfect.  If you have ice cream left over the next day (hardly likely) – the ice cream will be quite hard.  Allow to sit at room temperature for 15 – 20 minutes.

We don’t eat eggs very often in our house and so when friends came for brunch, a perfect opportunity for a big dish of eggs.  Wow – it was so good!  Just a few simple veggies, mildly spiced sausage, and of course cheese.  I baked it in a glass pan and it was even a bit crispy on the bottom. 

Also makes a easy lunch or supper served with a green salad.

Lightly adapted from Sausage, Artichoke, and Goat Cheese Egg Bake at The Kitchn

3 - 4 large mild Italian sausages (1/2 – 1 pound)
1 medium onion, finely diced
1/4 cup sun-dried tomatoes (in olive oil), finely chopped 
2 small fennel bulbs, finely chopped
1 small summer squash, chopped 
9 large eggs
1 cup whole milk (I used coconut milk)
1 1/2 teaspoons sea salt
black pepper
4 – 6 large rainbow chard leaves (stripped off the stem), finely chopped
3 ounces goat cheese, crumbled
1 cup grated Pecarino (or Parmesan) cheese

Heat the oven to 350 degrees and lightly grease a 9×13-inch baking dish with olive oil.

Heat a sauté pan over medium-high heat. Remove the sausage meat from the casings and saute in the pan; while cooking, break the meat apart with a spatula; cook until done.  Add onion and continue to saute.  Cook for a few minutes or so until the onion softens.  Add the sun-dried tomatoes and continue to saute until onion starts to caramelize.  Add fennel and squash and cook for a few minutes more.  Do not over cook the squash, it should still be a bit crisp.  Remove from the heat. 

Crack the eggs in a large bowl and whisk with the milk, sea salt, and black pepper.  Add the rainbow chard, crumble in the goat cheese and add about half of the Pecarino and whisk until incorporated.  Add the contents of the pan (sausage & veggies).  Stir everything together.

Pour into the prepared baking pan and top with the reserved 1/2 cup Pecarino.  Bake for about 45 minutes, until the top is golden brown and the eggs are completely set. 

Cut into large squares, serve warm or at room temperature.  Anything left will keep for a few days in the frig – it makes a great breakfast on the go.

A few apples past their prime had been laying around here for a few weeks and they took on a whole new life as the star of this lovely moist, rustic coffee cake.  I made it gluten-free, but just substitute whole wheat pastry flour if gluten-free is not your thing.  This cake can also go vegan or not.  Since, we are past apple season at this point, this cake would be fabulous with blueberries, cherries, or any other summer fruit.  Hey, where is our summer anyway?

lightly adapted from Apple Yogurt Cake with a Cinnamon-Sugar Streak at The Kitchn.

a link to this post has been shared at Slightly Indulent Tuesdays

liquid ingredients:
1 1/2 cups whole-milk yogurt, well-stirred
2/3 cup coconut oil (melted) or olive oil
juice of 1 lemon
3/4 cup coconut palm sugar
3 large eggs
1 1/2 teaspoons vanilla
about 4 cups peeled, cored, and diced apple

dry ingredients:
2 1/2 cups gluten-free all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons cinnamon

cinnamon-sugar streak:
1 teaspoon cinnamon
1/4 cup coconut palm sugar
2 tablespoons coconut oil or butter (melted)

crumble topping:
1/2 cup gluten-free rolled oats
1 teaspoon cinnamon
1/4 cup coconut palm sugar
2 tablespoon coconut oil or butter (melted)

Heat the oven to 350°F. Lightly smear a 9×13-inch baking pan with olive oil.

Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl.  Stir the chopped apple into the liquid ingredients.

Whisk together dry ingredients.  Add to the liquid ingredients and stir to incorporate. 

In a small bowl, mix together the ingredients for the cinnamon-sugar streak.  In another bowl, mix together the ingredients for the crumble topping.

Pour half of the batter into the prepared pan. Sprinkle the batter with the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.

Bake for 45 to 50 minutes, or until a toothpick comes out clean.  Allow to cool a bit before cutting.  This cake keeps for a few days and will be even moisted the next day.

options:
- for a vegan version of this cake, mix together 6 tablespoons golden flax meal and 9 tablespoon non-dairy milk and allow to sit for a few minutes. Use this flax meal slurry in place of the eggs.