Evening Meal Dates

Oct 5 2017

Jan 18, 2018

March 15, 2018

May 17, 2018

 


January 2014 Recipes

Recipe Archive

BAKED SQUASH
Cutting large, hard squashes can be difficult, so be careful!  Often it is easiest to poke some holes in your squash and bake it briefly to soften before cutting. 
For tonight’s dinner, Jim Burkemeier cut our sibley squashes in half to save the seed and then we partially baked them.  When cooled, we cut the squash into serving size chunks, leaving the skin on, tossed it in olive oil and salt, and then continued baking at 350 degrees until completely tender.
Cooked squash can be left to be scooped out of its skin or peeled and chunked or mashed. In addition to the toppings offered tonight, squash goes well with pesto or harissa, a spicy mix from North Africa. It is also delicious with Mexican seasonings and makes a great chili!  And some winter squashes, like delicata, have edible skin which adds color and pattern to the beauty of this simple, homey baked dish.

WHEATBERRY PILAF

Tonight’s wheatberries were grown for the Lopez Community Land Trust’s Grain CSA by Horse Drawn Farm.  One pound of wheatberries (~1 ¼ cups dry) makes enough for six people as a side dish.  First, sort the berries to remove any extraneous debris.  Then cover with boiling water to double their depth and soak overnight.  After draining the soaking water, the wheatberries should be quite soft, requiring only brief cooking.  

Prepare leeks (one leek to every pound of wheatberries) by cutting off the roots and the dark green parts, chopping them small, and rinsing them in a bowl of cold water.  Drain well and mix with olive oil and season heavily with minced or chopped garlic and salt and pepper to taste.  Different combinations of herbs and spices could also be added to the sauté mix – for example, cinnamon, coriander, and cumin with currants OR thyme, marjoram, tarragon, and oregano with pecans.  Experiment and have fun with it.

Toss the wheatberries with the sautéed leeks and seasonings and bake covered at 350 degrees until tender, about 20 minutes.

GOLDEN SQUASH CAKE WITH CHOCOLATE SWIRLS
Makes one 10 inch bundt pan or 9 x 13 inch pan

INGREDIENTS:
4 oz. bittersweet chocolate           
2 cups cooked, mashed winter squash       
1 ½ cups vegetable oil               
4 eggs                       
1 tsp vanilla                   
3 cups flour garlic, diced               
1 ½ cups sugar 
2 tsp baking powder 
2 tsp baking soda  
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp each ground cloves & nutmeg
1 tsp salt       

      
DIRECTIONS:
1. Preheat the oven to 350 degrees. Liberally grease and lightly flour your baking pan.
2. Gently melt chocolate over a double boiler of just simmering water.
3. Sift dry ingredients and spices together in a large bowl.
4.    With an electric mixer, combine squash, oil, vanilla, and eggs.
5. Add dry ingredients and mix until well combined.
6. Put one-third of the batter into a separate bowl and stir in melted chocolate.
7. Pour plain squash batter into prepared baking pan and drop large spoonfuls of chocolate batter on top.  With your finger or a butter knife, gently swirl chocolate batter through the plain batter, creating a marbled effect.
8. Bake for 30-60 minutes depending on pan size, checking with a toothpick for doneness. Cool bundt pan upside down for 10 minutes before running a knife around the edge and removing cake.

Download a PDF of the January 2014 recipes.