We’re still working our way through our abundant winter squash harvest. I try to mix up the ways we eat it so that it doesn’t get terribly old. We eat it in soup, with grits, even in out granola, as well as just baked with salt and pepper. Yesterday I had a little craving for some cornbread to go alongside our roasted chicken and stir-fried snow pea dinner. This pumpkin cornbread was the perfect moist yet crunchy side dish. Not too sweet or dry and just all around tasty.
Use any cooked and puréed winter squash here. Canned pumpkin will work but so will leftover roasted Hubbard, butternut, etc.
- 1 Cup Whole Wheat Flour
- 1 Cup Cornmeal
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Pinch Salt
- 2 Tablespoons Sugar
- 2 Eggs
- 1/4 Cup Butter, melted
- 1 Cup Pumpkin Purée
- Preheat oven to 350. Grease a 9" square cake pan.
- Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Set aside.
- In another bowl, whisk together the eggs, pumpkin purée, and melted butter. Pour this into the dry ingredients and stir just until combined.
- Spread evenly in the prepared pan. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool on a wire rack.
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Have some berries from the summer garden or from your forest foraging adventures hanging out in the freezer? Need a way to use them besides a smoothie or pancakes? Make berry infused vinegar with frozen berries to dress up salads, sandwiches and more. It’s simple process and a tasty, new way to use up some of those beautiful berries put up during the abundance of summer.
Step 1: Thaw Berries
Take the berries out of the freezer and let them thaw completely. Do this in a colander in the sink so the extra water can drain off. No extra water in the vinegar is needed. Pull out enough berries to fill pint sized jar half full of thawed berries. Once completely thawed, put the berries into a clean glass jar.
Step 2: Add Vinegar
Fill the jar, leaving 1 inch of headspace with the desired vinegar. Use any on hand here, champagne and white wine vinegar is especially nice with most berries but apple cider vinegar, balsamic, and other will work just fine.
Step 3: Keep Berries Submerged
Make sure those berries stay submerged in the vinegar. Weight them down with a plastic bag filled water or pie weights or use fermentation weights. Put the lid on the jar and stick it in a cupboard for 2 weeks.
Step 4: Strain
After 2 weeks, longer is okay, strain the berries from the vinegar. Eat the berries with a little sugar over sweet biscuits or ice cream, if desired. Bottle the strained vinegar into a clean jar and use as normal.
It’s been mighty cold here in the Flathead Valley lately. One of the ways, we’re keeping warm (besides staying very close to the wood stove) is with giant, comforting bowls of soup. This Chai Spiced Squash Soup with Bacon is full of tasty, creamy goodness. It’s hearty enough to warm up a hungry body after a day of snow shoveling or skiing with just the right level of comfort while still being fairly healthy.
This soup can whip up in a hurry if you already have the winter squash cooked (and perhaps some leftovers buried in the freezer). Cooking the squash on soup making day is, of course, just another day to warm up the house. Any winter squash work, so get creative with whatever you have on hand. If you don’t have any winter squash in your pantry or root cellar, use canned pumpkin for equally tasty results.
Chai Spiced Squash Soup with Bacon
- 3 Cups Cooked & Pureed Winter Squash (Pumpkin, Butternut, Hubbard, etc.)
- 2 Cups Vegetable Broth, Chicken Broth, or Water (more or less to taste)
- 1 2/3 Cups Full Fat Coconut Milk
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Black Pepper
- 1/8 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cardamom
- 1/8 teaspoon Ground Cumin
- 8 Slices Bacon, cooked until crisp
- In a small bowl, whisk together the spices and set aside.
- In a soup pot, whisk together the squash and coconut milk, adding water or broth to make a combined soup mixture to your desired thickness. Stir in the spices and cook over low heat until warmed through.
- Divide the soup among 4 bowls and crumble 2 slices of bacon on top of each bowl before serving.
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