They are delicious, I ate three with sour cream on top, I wish I had some sort of a curry to eat with them, but I don't have time or energy to make any, I'll plan better next time. A lentil curry sounds really good, or my Paneer Masala that I thought I'd posted before but don't see on here so I guess I'll have to post soon, if you desperately want the recipe email me, it's to die for.
Frozen roast with lots of yummy stuff |
Then I decided to go ahead and make butternut squash pie, why not, I had the other half that was leftover from the cakes so I put that plus another squash, chopped in half and deseeded, in the oven for 45 minutes to cook. Then I scraped the meat out of the skin into the blender, threw in 5 eggs, 4 ladlefulls of cream (I'm guessing about 2 cups), cinnamon, nutmeg, allspice, vanilla, and stevia. Blended it all up, dumped it in a 13x9 and threw it in the oven, I'm thinking 45 minutes will do it, we'll see. I think I'll make some whipped cream to go on top, that'd just be so yummy.
Coming back to finish writing this after supper. The pig turned out delicious and super tender, it took about 3.5 hours on high and 5 hours on low, I had to bump it back up to high at the end as we were hungry and tired of waiting. Of course, starting out with a thawed roast will definitely shorten the cooking time, but all in all, starting with frozen and only taking about 8.5 hours isn't bad at all for a crock-pot.
And I never got around to whipping cream for the pie, but it was delicious without it. Maybe next time. Hey, I just noticed all of these dishes are or can be easily dairy free! You can put a can of coconut milk in the pie instead of cream. Sweet! Dairy free cooking is something that doesn't happen too often here, though I know it's important for many people.
Butternut Squash Cakes
1 tablespoon olive oil
1/4 cup diced onion
2 cups grated butternut squash, packed
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten
1/4 cup garbanzo flour
3 tablespoons almond flour
2 tablespoons coconut oil
1/4 cup sour cream for garnish (optional)
2 tablespoons pumpkin seeds for garnish (optional)
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
Top with sour cream.
Honey Ginger Apple Shredded Pork
2 lb pork shoulder roast (or any other roast you prefer)
1 yellow onion, sliced
2 apples, cored and sliced
2/3 cup beef or chicken broth OR water
1 tablespoon raw honey
2 tablespoons freshly grated ginger (use ground ginger if you don’t have fresh on hand)
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
2 garlic cloves, peeled and smashed
1 bay leaf
Pull out your crock pot and dust it off.
Add your broth or water, then onions, then pork, then apples then all your spices/garlic clove/and bay leaf.
Cover.
Cook for 8-10 hours on low or 6-8 hours on high.
Use tongs or a fork to shred your pork.
Butternut Squash Pie
1 large or 2 small cooked butternut squashes (about 3-4 cups)
2 cups cream or 1 can coconut milk
5 or more eggs, more will make it more custardy
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
stevia or honey to taste
Blend all the ingredients until smooth, dump into 9x13 dish and bake on 350 for 45 minutes.
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