This week I’m featuring two recipes using winter squash and apples! Today a Galette (French for a flat round pastry or bread) and on Thursday, check back for Winter Squash and Apple Soup. These dishes are excellent served together as a meal or as separate dishes! I made these for lunch recently when we were having one of the first damp, cold and rainy days here in Seattle. It was a wonderful meal to cheer up the day. 🙂
This is a great recipe for leftover roasted squash since you do need to cook it before putting into the shell here, but it is otherwise quick and easy to assemble!
1 pound winter squash – peeled, seeded and cut into 3/4-inch cubes
1 tablespoon oil
Salt and black pepper, to taste
1 tablespoon butter
1/2 cup thinly sliced sweet onion
1/2 apple – halved, cored and cut into thin wedges
1 teaspoon chopped fresh thyme
1/4 cup crumbled blue cheese (or parmesan works great as well)
1 prepared pie crust (I use a gluten free version)
1 egg yolk plus 1 tablespoon water (for egg wash)
Preheat oven to 400° F.
Toss squash with oil, salt and pepper. Roast in oven until tender, about 20 minutes.
Meanwhile, melt butter in a skillet over medium heat. Cook onions until translucent, about 5 minutes. Add apples and thyme and season with salt and pepper. Remove from heat; toss with squash and blue cheese.
Place pie crust flat on a parchment-lined baking sheet. Mound squash mixture in the middle of crust, leaving a 2-inch border. Fold border over filling, pleating the edge (the center will be open). Brush edges with egg wash.
Bake until golden, 20 to 25 minutes. Cut into wedges before serving.
Super Mom Tip: 1) Use leftover baked squash and save a step! 2) Don’t have time to work on the pleating and egg washing the crust? I didn’t either. I just tossed the filling and baked it in the crust and voila! I’m sure it tastes just as good!
I’ve been dying to make a dessert with figs! I’d love to say that it’s because of their flavor, but sadly…no, it’s because of how beautiful they are. YES, I’M THAT WEIRD!! But in my mind…if they look that beautiful, and they are THAT EXPENSIVE (!!!), they have to be delicious too, right??
Truthfully…I’m glad I got some (thank to my parents splitting the Costco batch with me!), but…you could easily just top this with any fruit that is in season and it would be just as yummy! They ARE pretty though, right??!Banana Ice Cream
Frozen Bananas (I cut mine into 1-2 inch pieces and then freeze) amount varies on how many servings you want. I used two, and it was enough to feed 3.
1/2 Cup Almond Milk (or any kind of milk)
Drizzle of Raw Honey
What to do
I a blender, mix all the Ice Cream ingredients until smooth and creamy. It helps to let the frozen bananas sit out for about 5 minutes.
Scoop into little bowls and top with whatever you have on hand! Really, the possibilities are endless on how you can vary this! And…I DO! 🙂
And this is what happens when you try and take pictures of a dessert with a hungry toddler haha.ENJOY!!
This is a totally delicious breakfast, snack or dessert. Make it when plums are in season and top with ice-cream or Greek yogurt for some totally non-paleo deliciousness! 🙂
For the crust
2 cups almond meal
2 tablespoons coconut oil, melted
dash of salt (optional)
For the filling
4 cups sliced plums
1/3 cup coconut sugar
2 teaspoons arrowroot powder (I used 1 Tbsp potato starch instead since I didn’t have arrowroot powder)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground nutmeg
For the topping
1/2 cup chopped walnuts
1/2 cup almond meal
3 tablespoons coconut oil, melted
3 tablespoons coconut sugar
1/4 teaspoon ground nutmeg
Preheat oven to 350° F.
Place almond meal and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball, adding a little water if necessary to make dough stick. Press dough into a 9-inch pie dish.
Toss together filling ingredients in a bowl; arrange in pie crust and pour remaining liquid over the top.
Stir together topping ingredients and crumble over filling.
Bake until the filling is tender and the top is golden, 35 to 45 minutes.
I want to preface this by saying it’s not my Grandma Ople’s Apple Pie. I don’t have a Grandma Ople, but just the name alone should tell you how good it is! I originally found this recipe 7-8 years ago, and I’ve never looked for another apple pie recipe since!
I always make it over the holidays (only just now getting around to blogging it!), and it’s always one of the pies that disappears the quickest! Well, it’s usually a tie between this one and the Pumpkin Layer Pie. We usually have 6+ pies or…about 1/2 a pie for each family member in attendance haha.
1 recipepastry for a 9 inch double crust pie (pre-marriage and kids, I made my own, but I cheat now and buy store bought. Nobody complains, and then I have time to do lattice!)
1/2 cupunsalted butter
3 tablespoonsall-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith Apples (cut, peeled, and sliced) I used Honeycrisp this last time, because that’s what I had, and it was a mistake. It was too watery 😦 BUT…every time I’ve used the Granny Smith apples it’s been perfect. And it sounds like a lot, but it’s a mountain of yumminess!!!
Peel and then cut all your apples. I usually do them in 1/2 inch slices.
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Lattice isn’t as hard as it looks. I just cut mine in to strips and then started layering here and there. It doesn’t have to be perfect!
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. A lot of reviews said to just mix the apples in with the mixture, but don’t! It makes this golden crispy sweet glaze on the top that is one of the best parts!
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
This is some serious comfort food – perfect for this dreary January weather – juicy ground beef and spices are tossed with vegetables and topped with golden and buttery mashed potatoes! 🙂
2 pounds Yukon gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1/2 cup milk
Salt and pepper, to taste
2 teaspoons olive oil
1 onion, finely chopped
3 carrots, finely chopped
3 cloves garlic, minced
1 pound ground beef
1 tablespoon tomato paste
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley
Preheat oven to 375° F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain; run through a food mill, ricer or mash. Stir in butter and milk; season with salt and pepper. Keep warm.
Heat oil in a skillet over medium heat. Add onions, carrots and garlic; cook, until soft, about 7 minutes. Add ground beef and cook until no longer pink, 8 to 10 minutes. Drain the fat.
Stir in tomato paste, peas, and parsley; season with salt and pepper.
Transfer meat mixture to an ovenproof dish. Spread potatoes over the top and crosshatch with a fork. Bake until golden, 30 to 35 minutes.
Super Mom Tip: Make days to weeks in advance and freeze! When ready, defrost in fridge overnight and bake per directions above.