Frugal Friday: Kitchen Tutorial - How to Puree Winter Squash

If you've been following this blog for a while you know that I love to use pureed pumpkin or other winter squash in my cooking. Along with adding nutrition to the food I make, it gives it a wonderful warm, homey flavor that I've come to love. We love to grow winter squash in the garden. And one of the best things about it, is they keep for a long time in the basement and I can use them almost all year round.

Last year's squash harvest

I've already shared with you a tutorial on how to freeze winter squash in cubes. Today I'm going to share the instructions for making your own pureed pumpkin or other winter squash. Winter squash (just as a reminder) is any squash that has a really tough outer shell that will store for several months. Some examples would be butternut, pumpkin, Hubbard, sunshine, banana, etc.  You may want to stick with the creamier types of squash for pureeing. Stringy types like spaghetti and acorn squash probably won't give you the greatest results.

How to Puree Winter Squash

Printable Tutorial

DIRECTIONS:

STEP 1: First wash the squash, cut the top off, and scoop out pulp and seeds (Don't throw the seeds away - they are healthy and delicious roasted!). 

STEP 2: Next cook the squash using one of the following methods.

• Microwave Method - Cut up the squash into pieces that will fit in your microwave (no peeling necessary). Cover “meat” side of the squash pieces with plastic wrap and microwave for 5-15 minutes or until "meat" is tender and you can scoop it out with a fork. 
• Oven Method - Cut up the squash and place, cut sides up, in ungreased rectangular baking dish (13x9x2") (no peeling necessary). Pour water into dish until 1/4" deep. Cover with tin foil and bake in 400 degree oven 30-40 min, in 350 degree oven about 40 min, in 325 degree oven about 45 min or until tender.
• Boil Method - Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first) - boil cubes in water 15 to 20 min. or until tender.
• Steam Method - Heat water in steamer pot. Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first). Steam squash slices for 12-15 min. Steam squash cubes for 7-10 min or until tender.
• Pressure Cooker Method - Cut up squash until it fits inside the pressure cooker (no peeling necessary). Add a cup of water. Cook on high pressure for 5-6 minutes or until tender.

STEP 3: Cool squash to touch. Then scrape out “meat” of squash with a fork. Place the "meat" in a blender or food strainer and puree (adding a little water if necessary). 

STEP 4: Use squash puree in a recipe immediately or divide in usable portions (1/2-Cup, 1-Cup, or 2-Cup increments depending on the recipes you use) and freeze squash in freezer bags.

Source: healthyfamilycookin.blogspot.com

Here are some of my favorite recipes that use pureed squash:

• Pumpkin or Squash Pie
• Pumpkin Sausage Penne Pasta
• Navy Bean Soup
• Chicken Noodle Soup

What about you? What do you do with Winter Squash? I'd love to hear. Happy frugal Friday.

Frugal Friday: Kitchen Tutorial - How to Puree Winter Squash

Posted by admin

If you've been following this blog for a while you know that I love to use pureed pumpkin or other winter squash in my cooking. Along with adding nutrition to the food I make, it gives it a wonderful warm, homey flavor that I've come to love. We love to grow winter squash in the garden. And one of the best things about it, is they keep for a long time in the basement and I can use them almost all year round.

Last year's squash harvest

I've already shared with you a tutorial on how to freeze winter squash in cubes. Today I'm going to share the instructions for making your own pureed pumpkin or other winter squash. Winter squash (just as a reminder) is any squash that has a really tough outer shell that will store for several months. Some examples would be butternut, pumpkin, Hubbard, sunshine, banana, etc.  You may want to stick with the creamier types of squash for pureeing. Stringy types like spaghetti and acorn squash probably won't give you the greatest results.

How to Puree Winter Squash

Printable Tutorial

DIRECTIONS:

STEP 1: First wash the squash, cut the top off, and scoop out pulp and seeds (Don't throw the seeds away - they are healthy and delicious roasted!). 

STEP 2: Next cook the squash using one of the following methods.

• Microwave Method - Cut up the squash into pieces that will fit in your microwave (no peeling necessary). Cover “meat” side of the squash pieces with plastic wrap and microwave for 5-15 minutes or until "meat" is tender and you can scoop it out with a fork. 
• Oven Method - Cut up the squash and place, cut sides up, in ungreased rectangular baking dish (13x9x2") (no peeling necessary). Pour water into dish until 1/4" deep. Cover with tin foil and bake in 400 degree oven 30-40 min, in 350 degree oven about 40 min, in 325 degree oven about 45 min or until tender.
• Boil Method - Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first) - boil cubes in water 15 to 20 min. or until tender.
• Steam Method - Heat water in steamer pot. Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first). Steam squash slices for 12-15 min. Steam squash cubes for 7-10 min or until tender.
• Pressure Cooker Method - Cut up squash until it fits inside the pressure cooker (no peeling necessary). Add a cup of water. Cook on high pressure for 5-6 minutes or until tender.

STEP 3: Cool squash to touch. Then scrape out “meat” of squash with a fork. Place the "meat" in a blender or food strainer and puree (adding a little water if necessary). 

STEP 4: Use squash puree in a recipe immediately or divide in usable portions (1/2-Cup, 1-Cup, or 2-Cup increments depending on the recipes you use) and freeze squash in freezer bags.

Source: healthyfamilycookin.blogspot.com

Here are some of my favorite recipes that use pureed squash:

• Pumpkin or Squash Pie
• Pumpkin Sausage Penne Pasta
• Navy Bean Soup
• Chicken Noodle Soup

What about you? What do you do with Winter Squash? I'd love to hear. Happy frugal Friday.

Pepita Pesto Stuffed Mushrooms //// Appetizers to Bring to Your HolidayGet Togethers.

I made these savory stuffed mushrooms in preparation for our upcoming Thanksgiving get togethers. I think that one of my favorite parts of the Holiday's is taste testing all of the possible appetizers that may or may not make it to our family dinners and the small gatherings we 'squeeze in' with our closest friends. Thank the Lord we have such large families and such good friends so I can taste test to my hearts content!  Can I get a  'HALLELUJAH!'

 All of the women in our group thought these were an amazing appetizer! I  l.o.v.e. stuffed mushrooms in a perfectly stalky kind of way and these were just a bit different than any I've ever had, very light and healthy without the cheese overload and yet they fulfilled my cheesy, stuffed mushroom addiction  craving. The Pepita seeds were a wonderful twist to the usual pesto. My husband 'liked' them but said he expected more 'kick' which is to be expected of my cooking….. and from men  ;}   It ain't got no beef in it honey!

As I so eloquently mentioned before, I have an appetizer fetish/love/addiction which I am not ashamed of whatsoever. In fact, if it were up to me, I would quite happily live off nothing but appetizers (and the appropriate wine) for dinner every. single. night. 

I have high hopes that I will be most diligent in posting my absolute  favorite, tried and true (don't fret Martha, I know I'm no expert.")  Holiday appetizers which are totally family reunion worthy (I know what expectations that brings) and yet so simple that they will bring you ZERO stress while throwing together and the most skeptical of MIL's will appreciate.


This is my vow. I got your back!

• 20 small cremini or white mushrooms, *stems removed
• 4 tablespoons (plus a few to place on top) unsalted Pepita's (pumpkin seeds), toasted
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup cilantro leaves 
• 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
• 3/4 teaspoon grated orange rind 
• 2 tablespoons fresh orange juice 
• 1/4 teaspoon salt 
• 1/4 teaspoon crushed red pepper
• 2-3 garlic clove, chopped
• 2 tablespoons olive oil 

Preparation

1. 
   
2.  Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to drain and cool.
3.  Place 4 tablespoons Pepita's, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.
4.  Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons Pepita's. Serve either warm or chilled. Place a small sliver of shaved Parmesan for presentation if desired. 

NOTES:  I find it much easier to use my fingers instead of a knife to 'pluck' out the mushroom stems. It makes a nice 'cavity' for stuffing's that way. 

Use any combination of herbs or greens you desire. 

Make sure to pat dry the cooked mushrooms so they are not soggy. This appetizer is best served immediately or chilled and served. 

Pepita Pesto Stuffed Mushrooms //// Appetizers to Bring to Your HolidayGet Togethers.

Posted by admin

I made these savory stuffed mushrooms in preparation for our upcoming Thanksgiving get togethers. I think that one of my favorite parts of the Holiday's is taste testing all of the possible appetizers that may or may not make it to our family dinners and the small gatherings we 'squeeze in' with our closest friends. Thank the Lord we have such large families and such good friends so I can taste test to my hearts content!  Can I get a  'HALLELUJAH!'

 All of the women in our group thought these were an amazing appetizer! I  l.o.v.e. stuffed mushrooms in a perfectly stalky kind of way and these were just a bit different than any I've ever had, very light and healthy without the cheese overload and yet they fulfilled my cheesy, stuffed mushroom addiction  craving. The Pepita seeds were a wonderful twist to the usual pesto. My husband 'liked' them but said he expected more 'kick' which is to be expected of my cooking….. and from men  ;}   It ain't got no beef in it honey!

As I so eloquently mentioned before, I have an appetizer fetish/love/addiction which I am not ashamed of whatsoever. In fact, if it were up to me, I would quite happily live off nothing but appetizers (and the appropriate wine) for dinner every. single. night. 

I have high hopes that I will be most diligent in posting my absolute  favorite, tried and true (don't fret Martha, I know I'm no expert.")  Holiday appetizers which are totally family reunion worthy (I know what expectations that brings) and yet so simple that they will bring you ZERO stress while throwing together and the most skeptical of MIL's will appreciate.


This is my vow. I got your back!

• 20 small cremini or white mushrooms, *stems removed
• 4 tablespoons (plus a few to place on top) unsalted Pepita's (pumpkin seeds), toasted
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup cilantro leaves 
• 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
• 3/4 teaspoon grated orange rind 
• 2 tablespoons fresh orange juice 
• 1/4 teaspoon salt 
• 1/4 teaspoon crushed red pepper
• 2-3 garlic clove, chopped
• 2 tablespoons olive oil 

Preparation

1. 
   
2.  Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to drain and cool.
3.  Place 4 tablespoons Pepita's, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.
4.  Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons Pepita's. Serve either warm or chilled. Place a small sliver of shaved Parmesan for presentation if desired. 

NOTES:  I find it much easier to use my fingers instead of a knife to 'pluck' out the mushroom stems. It makes a nice 'cavity' for stuffing's that way. 

Use any combination of herbs or greens you desire. 

Make sure to pat dry the cooked mushrooms so they are not soggy. This appetizer is best served immediately or chilled and served. 

Last Minute Diwali Sweet Treat : Chocolate Burfi

This post brings you a Diwali (Deepavali) special recipe for my readers from my mom's kitchen, something that's ready in 30 minutes with easily available ingredients. So if you are like me, a totally last minute person, who is sometimes completely unprepared for the festivals that suddenly come up, this is the perfect recipe for you. 

In my usual style, last evening, I kept the pan on the flame and then called my mom, "How do you make your chocolate cake?". In my family, prior to my generation, the only cakes that were made at home were these kinda 'cakes' - or in culinary terms they would be better called 'squares' or 'fudge'. How soft or hard you want the burfi depends on how much time you allow this to be on heat. My recipe gives you an in between consistency, so it cuts into neat squares. If you want it more soft set, try to remove it from flame onto the baking sheet 5 minutes earlier. These burfis are pretty much trial and error, and are a little trickier than baking cakes, but they are fun experience with a fair bit of arm workout, which we all could do with, given how much we end up gorging on during the festive season. 

If you don't have cocoa powder or if you don't prefer chocolate flavour, [wondering if there are such people in the universe;)] you can avoid the cocoa and add powdered cardamom or a few saffron strands towards the end to get plain milk burfi.

So this special recipe from my mom's kitchen, especially for you! Your last minute, go-to Diwali treat recipe :) Happy Diwali from the Saffron Trail Kitchen to you and your loved ones.

For latest updates from my kitchen and to know about the workshops lined up from the Saffron Trail Kitchen, LIKE my facebook page - http://www.facebook.com/saffrontrail

Recipe for Chocolate Burfi (cake)
30 minutes
Makes 16-20 pieces, depending on the size

Ingredients
500 ml milk (3% cow's milk)
1 cup granulated sugar
4 tbsp ghee (clarified butter)
1 tbsp rava (semolina, fine is better)
2 tbsp cocoa powder + 3-4 tbsp warm milk

Directions

1. Line a deep dish or a baking tray with a parchment paper or grease with a few drops of ghee and keep aside. A size of 8x4" will do, but if you have a bigger thaali / dish, make sure you don't spread over the entire surface or the burfis will be very thin and fragile.
2. In a heavy bottomed pan, place the milk, sugar, ghee and rava. Bring to boil on a high flame with constant monitoring and stirring. Once it comes to a boil, reduce flame and allow to simmer with reasonably constant stirring to make sure the milk does not burn or catch at the bottom of the pan, or doesn't boil over.
3. After stirring and simmering for around 20 minutes, the milk will turn much thicker, roughly the consistency of dosa / pancake batter. Whisk the cocoa powder in warm milk and pour into the thickening milk with constant stirring.
4. In another 5-8 minutes (continue stirring), the mixture will turn much thicker leaving the sides of the pan. At this point switch off flame, because it will continue to thicken in the residual heat.
5. Pour / transfer the mixture over the greased parchment, taking care to spread over a smaller area if you want thicker burfis.
6. Let this cool for 15 minutes after which you can cut into squares / rectangular bars with a sharp knife or a pizza cutter.
7. Store in airtight container and consume in 3-4 days. Keeping them in the fridge makes them too hard and I personally don't like them cold.

They make excellent homemade gifts on Diwali on any other festival. You could easily double the recipe, using 1 litre of milk. That will take around 45 mins-1 hour to thicken and prepare into burfis.

More Diwali treats from the archives:

Okkarai
Teratti Paal - Milk fudge
Dudhi Halva - bottle gourd fudge
Baked Karanji
5 minute microwaved besan laddoo
Eggless mawa cake
Khaja

Last Minute Diwali Sweet Treat : Chocolate Burfi

Posted by admin

This post brings you a Diwali (Deepavali) special recipe for my readers from my mom's kitchen, something that's ready in 30 minutes with easily available ingredients. So if you are like me, a totally last minute person, who is sometimes completely unprepared for the festivals that suddenly come up, this is the perfect recipe for you. 

In my usual style, last evening, I kept the pan on the flame and then called my mom, "How do you make your chocolate cake?". In my family, prior to my generation, the only cakes that were made at home were these kinda 'cakes' - or in culinary terms they would be better called 'squares' or 'fudge'. How soft or hard you want the burfi depends on how much time you allow this to be on heat. My recipe gives you an in between consistency, so it cuts into neat squares. If you want it more soft set, try to remove it from flame onto the baking sheet 5 minutes earlier. These burfis are pretty much trial and error, and are a little trickier than baking cakes, but they are fun experience with a fair bit of arm workout, which we all could do with, given how much we end up gorging on during the festive season. 

If you don't have cocoa powder or if you don't prefer chocolate flavour, [wondering if there are such people in the universe;)] you can avoid the cocoa and add powdered cardamom or a few saffron strands towards the end to get plain milk burfi.

So this special recipe from my mom's kitchen, especially for you! Your last minute, go-to Diwali treat recipe :) Happy Diwali from the Saffron Trail Kitchen to you and your loved ones.

For latest updates from my kitchen and to know about the workshops lined up from the Saffron Trail Kitchen, LIKE my facebook page - http://www.facebook.com/saffrontrail

Recipe for Chocolate Burfi (cake)
30 minutes
Makes 16-20 pieces, depending on the size

Ingredients
500 ml milk (3% cow's milk)
1 cup granulated sugar
4 tbsp ghee (clarified butter)
1 tbsp rava (semolina, fine is better)
2 tbsp cocoa powder + 3-4 tbsp warm milk

Directions

1. Line a deep dish or a baking tray with a parchment paper or grease with a few drops of ghee and keep aside. A size of 8x4" will do, but if you have a bigger thaali / dish, make sure you don't spread over the entire surface or the burfis will be very thin and fragile.
2. In a heavy bottomed pan, place the milk, sugar, ghee and rava. Bring to boil on a high flame with constant monitoring and stirring. Once it comes to a boil, reduce flame and allow to simmer with reasonably constant stirring to make sure the milk does not burn or catch at the bottom of the pan, or doesn't boil over.
3. After stirring and simmering for around 20 minutes, the milk will turn much thicker, roughly the consistency of dosa / pancake batter. Whisk the cocoa powder in warm milk and pour into the thickening milk with constant stirring.
4. In another 5-8 minutes (continue stirring), the mixture will turn much thicker leaving the sides of the pan. At this point switch off flame, because it will continue to thicken in the residual heat.
5. Pour / transfer the mixture over the greased parchment, taking care to spread over a smaller area if you want thicker burfis.
6. Let this cool for 15 minutes after which you can cut into squares / rectangular bars with a sharp knife or a pizza cutter.
7. Store in airtight container and consume in 3-4 days. Keeping them in the fridge makes them too hard and I personally don't like them cold.

They make excellent homemade gifts on Diwali on any other festival. You could easily double the recipe, using 1 litre of milk. That will take around 45 mins-1 hour to thicken and prepare into burfis.

More Diwali treats from the archives:

Okkarai
Teratti Paal - Milk fudge
Dudhi Halva - bottle gourd fudge
Baked Karanji
5 minute microwaved besan laddoo
Eggless mawa cake
Khaja

Honey Caramel Apples

I can't wait to post today's recipe! It's a perfect no-sugar Halloween (or Fall) treat! Truly delicious and I'm craving one right now. Happy Halloween!

Honey Caramel Apples

Printable Recipe

INGREDIENTS:

4-6 crisp apples (I like golden delicious)

1 Cup raw honey

1 Cup heavy cream

1/4 tsp. salt

1/2 tsp. vanilla extract

Sprinkles, cookie crumbs, chopped nuts, etc.

DIRECTIONS:

First put the apples in the fridge to chill while you are making the caramel. In a heavy saucepan over medium heat, combine honey, heavy cream and salt. While it is heating, whisk together the mixture until combined and then bring to a rolling boil. Reduce heat until the mixture reaches a simmer (it is still bubbling but not splattering all over). Stir and scrape sides of pot down occasionally. Keep heating until the temperature on a thermometer inserted in the sauce reaches 260 degrees (this may take about 30-45 minutes). 

While caramel is cooking, prepare apples by washing and drying them completely. Then skewer them with a popsicle stick and place them back in the fridge to continue chilling until caramel is ready. Line a baking sheet with parchment paper and set aside (wax paper doesn't work too well as the hot caramel melts to it).

When caramel has reached 260 degrees, remove from heat, add vanilla extract and stir to combine. Let this mixture sit for about 5 minutes or until it has thickened slightly, but is still a workable consistency, stirring occasionally. 

Remove apples from fridge and dry thoroughly again (they need to be completely dry for the caramel to stick to them). Dip apples in caramel, rolling and twirling, so it gets well coated. Let excess drip off and then place on prepared parchment paper. If, during this process, caramel in pan gets too hard to coat the apples just heat it until it's thin again. 

Sprinkle with sprinkles, cookie crumbs, or chopped nuts, if desired. Cool apples in the refrigerator for 10-20 minutes to set the caramel and then enjoy!

Recipe Source: Slightly adapted from Our best bites

Honey Caramel Apples

Posted by admin

I can't wait to post today's recipe! It's a perfect no-sugar Halloween (or Fall) treat! Truly delicious and I'm craving one right now. Happy Halloween!

Honey Caramel Apples

Printable Recipe

INGREDIENTS:

4-6 crisp apples (I like golden delicious)

1 Cup raw honey

1 Cup heavy cream

1/4 tsp. salt

1/2 tsp. vanilla extract

Sprinkles, cookie crumbs, chopped nuts, etc.

DIRECTIONS:

First put the apples in the fridge to chill while you are making the caramel. In a heavy saucepan over medium heat, combine honey, heavy cream and salt. While it is heating, whisk together the mixture until combined and then bring to a rolling boil. Reduce heat until the mixture reaches a simmer (it is still bubbling but not splattering all over). Stir and scrape sides of pot down occasionally. Keep heating until the temperature on a thermometer inserted in the sauce reaches 260 degrees (this may take about 30-45 minutes). 

While caramel is cooking, prepare apples by washing and drying them completely. Then skewer them with a popsicle stick and place them back in the fridge to continue chilling until caramel is ready. Line a baking sheet with parchment paper and set aside (wax paper doesn't work too well as the hot caramel melts to it).

When caramel has reached 260 degrees, remove from heat, add vanilla extract and stir to combine. Let this mixture sit for about 5 minutes or until it has thickened slightly, but is still a workable consistency, stirring occasionally. 

Remove apples from fridge and dry thoroughly again (they need to be completely dry for the caramel to stick to them). Dip apples in caramel, rolling and twirling, so it gets well coated. Let excess drip off and then place on prepared parchment paper. If, during this process, caramel in pan gets too hard to coat the apples just heat it until it's thin again. 

Sprinkle with sprinkles, cookie crumbs, or chopped nuts, if desired. Cool apples in the refrigerator for 10-20 minutes to set the caramel and then enjoy!

Recipe Source: Slightly adapted from Our best bites