Butternut Squash Fries

I love squash.  I love all kinds of squash.  Butternut is one of my recent favorites.  I had been roasting it in some EVOO, salt & pepper, until I saw on various food blogs…..butternut squash fries!!  Holy YUM!!  Why didn’t I think of that?  I make sweet potato fries all the time, why not butternut squash fries?

Making fries out of butternut squash is simple.  I don’t even peel the squash!  I wash it and cut the bottom off.  Then, I cut into fry-like shapes (or as close as I can get to fry-like).  Toss in extra-virgin olive oil or spray with Pam and season as you like.  I just use sea salt & fresh ground pepper, but cayenne, chili powder & cumin would be tasty, too.

Toss into your preheated oven (375 or 400).  Bake for 20-40 minutes, flipping once & keeping a close eye on.  I showed pics of how they look going into the oven.  I didn’t get an “after” shot.  They went into my belly way too fast!  ;) 

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Super healthy & delicious with burgers, chicken or fish.  I also like leftovers over a salad with other roasted veggies. 

Every Day A Holiday

I have written about Holiday Baking Company 2 separate times, here and here.  Well, I went to the library yesterday and since HBC is right down the street, I stopped in.  I had heard through the grapevine that there were going to be selling Take & Bake Pizza and I wanted in on that!  Lisa, the proprietor, informed me that the Take & Bake Pizza will be available starting on Thursday (July 16, 2009).  Also, next week (July 21, 2009 – July 25, 2009) they will be having a “Christmas in July” sale!  They will be sampling & selling all kinds of Christmas cookies, gingerbread & fruit cakes!  I will definitely be stopping by for that! 

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In lieu of the Take & Bake, I bought a pre-baked pizza crust, multi-grain dinner rolls & and some mini cappuccino chip muffins.  I love trying new GF goodies! 

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I came home & Jon got down  on his hands & knees and begged me to make pizza for lunch.  Okay, twist my arm.  I heated the oven to 350 and spread the pizza crust with some Three Cheese Prego sauce & sprinkled some mozzarella & provolone cheese on top.  I baked it for about 12-14 minutes, checking frequently.  Jon loved the pizza, as did I!  The crust is got a little crisp to it, which is not easy to accomplish gluten-free.  The spices in the crust were perfect.  Jon had leftover cold pizza for dinner last night and said it tasted just like Donato’s!  That is a huge compliment coming from my son. 

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The multi-grain dinner rolls were fantastic!  I had one with my dinner last night at room temp, un-toasted and no spread and it was wonderful.  It didn’t need anything.  Great texture & flavor.  Jon had 2 today…I split & toasted them in my toaster oven (which I think I broke, by the way) and then topped with Prego again and more mozzarella & made mini-pizzas.  Jon loved them!  We have them set to use for mini pulled pork sandwiches tonight.  :)

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We have had the cappuccino chip muffins before and they did not disappoint. 

Thanks again, Lisa, for all of your hard work.  We gluten-free customers really appreciate it! 

Make sure to check out my new Examiner article on Gluten-free Christmas in July in Columbus. 

Pamela’s + Flax

I have said many times on this blog that I swear by Pamela’s gluten-free bread.  I can order it on Amazon, through the subscribe & save program; I can mindlessly put all the ingredients together in my Zojirushi bread maker & walk away.  It doesn’t get much easier than that.  A couple months back I emailed Pamela’s to see if I could add a TBSP or 2 of flaxseed meal to the mix to boost the nutrition & fiber a bit.  I received this message back:

“Good morning Kim!

Well, first let me thank you for your interest in our products! I’m delighted to hear that you enjoy our delicious Gluten-free Bread Mix! You can certainly add 1-2 TBSP of flax seed meal. I would watch for the “stickiness” of the mix; if the mix is too sticky, it will not rise and bake properly so you may want to add an additional 2-3 TBSP of water to counteract the “dry” flax seed meal.

Again, thank you Kim, and I hope you have a great day!

Warmest regards,

Megan Warlick

Pamela’s Products-Customer Service”

Well, I had forgotten about it (imagine that…me, forget something?) until I went to make bread this morning and I pulled out the email & made it with the flaxseed meal.  Here is what I did, it was really hard.  I added:

2 TBSP Bob’s Red Mill Flaxseed Meal

3 TBSP water (in addition to the water the recipe already calls for)

I was kidding when I said it was hard.  That was it!  The bread doesn’t look any different really, except for a few more specks of brown throughout (which Jon asked about and I blew it off!  hehe!).  Still tastes amazing and has a little extra added nutrition.  I’ll take that where I can get it! 

Raspberry + Coconut = YUM

Last week I reviewed the Gluten-Free Every Day Cookbook by Robert Landolphi.  I listed some recipes that I was super excited to try out and I have found a keeper, folks.  Raspberry Coconut Bars.  I made these bars on Sunday afternoon. 

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The directions are well written and the method is very easy.  The kitchen smelled absolutely heavenly.  The one downfall?  You must let these cool before cutting!  Talk about torture! 

Ingredients:

1 1/2 cups sweetened coconut

1/2 cup brown rice flour

1/4 cup tapioca flour

1/4 cup potato starch

1/4 cup walnuts, chopped

1/2 cup packed light brown sugar

1/4 cup sugar

1/2 tsp xanthan gum

1/4 tsp salt

6 TBSPS cold butter, cut into small pieces

3/4 cup raspberry preserves

 

Directions:

Preheat oven to 375.  Butter (I used Pam) and 8 x 11 inch baking pan.  Spread the coconut evenly on a baking sheet & toast in the oven for 8 to 10 minutes, turning once, until golden brown.  Remove from the oven & let cool completely.

In a food processor, combine the flours, walnuts, sugars, xanthan gum & salt.  Whirl to blend.  Add the butter and process until a fine meal forms.  Transfer the flour mixture to a bowl & stir in the toasted coconut.  Remove 3/4 cup of the mixture & reserve for the topping. 

Press the remaining flour mixture firmly and evenly onto the bottom and sides of the prepared pan to form a crust.  Spread the raspberry preserves evenly on top of the dough and sprinkle with the reserved flour mixture.  Bake for 20 – 25 minutes, or until topping is lightly browned.  Remove from the oven & let cool completely on a wire rack before cutting into 24 bars. 

**Note: I used Pamela’s Baking & Pancake Mix in place of the flours because I ran out of brown rice flour & didn’t realize it until after I started.  I also omitted the xanthan gum because Pamela’s has guar gum in it. 

The result is simply amazing!  My Dad, who isn’t a fan of coconut loved these!  I had to give more than half away because I knew that I would make quick work of the whole pan myself otherwise.  I did freeze a few and they are awesome cold as well!  :) 

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