RECIPE: Roasted Delicata and Sweet Dumpling Squash (with Rosemary and Maple Syrup)

Whole Roasted Sweet Dumpling & Delicata (left), Roasted Sweet Potato & Summer Squash (middle), & Delicata with Maple Syrup & RosemayWhen I opened my Doorganics Box last week, I was excited to see a couple of sweet dumpling squashes.  They looked up at me and said, "Roast me!" 

There was also a long, winter-squash-type thingy that I had never seen (nor eaten) before.  It said nothing. 

I needed it to speak, so I turned to the magic of the Internet and discovered that the long, squash-like thingy was a Delicata squash, and that it could be roasted easily, either whole and open-faced.  Then, thanks to four beautiful sprigs of rosemary sitting on the counter, I was inspired me to think, "maple syrup!" (Don't I always think maple syrup?)

I took initial whole roasting guidance from a neat blog called Fanatic Cook.  It is written by an aerospace engineer turned Master of Public Health/Master of Science in Human Clinical Nutrition and Biochemistry.  Say that 3 times fast.  The author ("RB") shows us how to beautifully roast a whole dumpling squash.  I've deviated a bit from RB's instructions, so I could try more stuff at the same temperature. 

Now lets have some fun with squash.  Here's three easy recipes.  The 2nd is a favorite.

Whole Roasted Winter Squash

Preheat your oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper.  Make sure no parchment sticks out past the pan (or it might burn). 

Thoroughly wash one dumpling squash and one delicata squash (or 2 or each, just leave space enough for the squash to breathe and turn).  Use a knife to pierce each squash in several places all the way around to vent.  Place them on the cookie sheet and set into the preheated oven. 

Every 15 or 20 minutes, turn the squash so that every inch can get an even heat exposure.  Turn from top to bottom first, and as it starts to soften, turn side to side. 

When the squash is soft and browning, remove from the oven.  Let it cool down, cut in half, scrape out the seeds and pith.  Then serve hot. You can add a little sea salt, or some brown sugar or maple syrup, or just eat them plain.  Butter lovers can use these dairy alternatives, too.  The dumpling squash is quite delicious roasted and naked (you can even eat the dumpling's skin), so purists like RB might not want to dress it up at all. 

The delicata squash will take about one hour.

The dumpling squash will take about 1-1/2 hours.

Roasted Delicata with Rosemary and Maple Syrup

 Preheat the oven to 350 degrees Fahrenheit.

1 delicata squash

1 tsp. safflower oil

1 pinch of sea salt

*please use sea or kosher, not the variety that comes in a blue cylinder.*

2 TBS of maple syrup

2 large sprig of fresh rosemary

Thoroughly wash one delicata squash and cut it in half, lengthwise.  Scoop out the seeds and pulp and save the seeds (so you can plant in your garden!)  Put a little (a tsp.) safflower oil on your hands and "lightly" (I mean, lightly) rub the inside and the outside of each half.  Sprinkle the insides with a little sea salt - a pinch on each half.  Then spread the maple syrup on the flesh (inside) of each half - one TBS per half.  Make sure you get some up the sides.  Remove the rosemary leaves from the stem and sprinkle on the flesh.  Put in the preheated oven. 

After the first half hour, check every 10 minutes.  Cook for about 1 hour until soft, and carmelized.   This is so, so yummy.

Roasted Sweet Potatos and Summer Squash

Preheat the oven to 350 degrees Fahrenheit

2 Sweet Potatoes (I used Covington, super good)

1 large Yellow Summer Squash

Safflower Oil

Sea Salt

Line a cookie sheet with parchment and set aside.  Wash the squash and scrub the sweet potatoes, then chop of the stem and butt ends.  Cut the potatoes in half lengthwise, then place face down on the cutting board and slice into 1/4-1/3 inch think slices.  Then cut those slices in half.  All of the vegetables should be slightly larger than bit sized pieces (potatoes smaller than the squash for more even cook time) since they shrink in the oven.  Place on the sheet.  Sprinkle two pinches of sea salt over the vegetables.  Place the oil in the cup of your hand - about 1 TBS.  Lightly rub the potatoes and squash pieces with the oil. 

Roast for about 30 minutes, stirring up occasionally so that they get lightly browned on either side.  Serve hot.  Devour.

This method also works great for turnips!

RECIPE: Braised Duck Breast & Cassoulet from Bistro Bella Vita (gluten- and dairy-free)

Braised Duck Breast, photo courtesy of Jeff Hage of Green Frog Photo

A Cassoulet, at its most basic, is a bean stew that is cooked in an earthenware casserole dish.  The dish comes from  Languedoc, a region in the Southwest of France.  Although there are many variations on a cassoulet throughout France and around the world, the French actually have committees that sit around and make rules about what makes their national dishes. . . their national dishes.  That's love.

According to a lovely cooking site, CookThink.com, a proper cassoulet is defined as containing 70 percent navy (or haricot) beans, stock, herbs and seasonings like garlic, and 30 percent pork, mutton and duck or goose confit.

For those of us with food allergies, especially to gluten and dairy, we often have to break the rules, and a cassoulet, surprisingly, can adapt very well.  One of my local favorite restaurants, Bistro Bella Vita broke the rules for me and accommodated my rather long list of allergies so I could take part in a version of this French favorite.  I first tried the duck with the cassoulet, and made a second visit to Bistro where the duck was nestled onto summer vegetables (pictured here).

Read Bistro Bella Vita’s Tender review, and the following two recipes for yourself. 

Cassoulet Recipe

Ingredients

-Dried beans (Great Northern, Cannellini or Navy)   - 4 cups

-Chicken broth, no salt added – 6 qts

-Diced bacon – 6 strips

-Diced pork tenderloin – ½ lb

-Minced garlic – 2 T

- Large diced carrot  - 1 ea

-Diced Spanish onion – 2 ea

-Diced celery – ½ bunch

-DRY marsala wine – 1/2 750ml bottle

-Honey – 2 Tbl

-Dried oregano – 1 Tbl

-Dried Basil – 1 Tbl

-Fresh minced rosemary – 1 Tbl

-Kosher salt to taste

-Sherry vinegar – 2 Tbl

Instructions

-Soak the beans in water over night in refrigerator  

-In a large pan cook the bacon over medium heat until it is about halfway cooked, next add the pork and cook for about 2 minutes

-Add the carrot, celery, onion and garlic and sweat for about 4 minutes (Don’t let the garlic brown at all)

-Add the marsala wine to the pan and cook the wine down about ¾ of the way

-Add remaining ingredients (Honey, oregano, basil, rosemary, salt and vinegar)

-Make sure the beans are covered by the broth by at least 2 inches. *

         *You may need to add some water*

-Bring up to a boil then reduce to low/medium heat to a hard simmer

-Cook for about 2 hours. *Don’t let the liquid dry out* Make sure you check occasionally and stir with a wooden spoon and be gentle.

-Cook until beans are fully cooked and liquid has thickened. If the beans are still not done after two hours, you may want to reduce the heat toward the end of cooking and just add some water a little at a time until everything comes together.

Braised Duck Breast

From what I understand from Kyle, the Special Events coordinator at Bistro Bella Vita, the chefs change the braising recipe from time to time, depending who is cooking, their creative whims and the type of product they are working with.  You can change the flavor profile by removing the white wine and herbs, using just the chicken stock to deglaze the pan.  Here is my interpretation based upon what the chefs sent to me.

Ingredients

-4 duck breasts, skin and fat trimmed; seasoned with sea salt

-Mirepoix (1 cup diced onion, 1/2 cup chopped carrot, 1/2 cup chopped celery). 

-½ cup of white wine

-1-1/2 cups of chicken broth

-8 large sprigs of thyme (you could also use sage)

-2 bay leaves

Braising Instructions

Preheat the oven to 300 degrees Fahrenheit.

Thoroughly dry the duck breast with a paper towel (external moisture will prevent duck from browning properly).

In a Dutch Oven or a large, covered oven-proof skillet, sear the duck on all sides in 2 tablespoons of oil (or duck fat).  Make sure the pan is very hot before searing duck.  When the duck is seared, remove from the pan and set aside.

Add the mirepoix to the juices in the pan (carrots, celery, onions) to the pan and cook for 10 – 15 minutes, and until the vegetables are a bit caramelized and just tender. 

Deglaze the pan with ½ cup of white wine. 

Add in the chicken stock and herbs, and then bring to a simmer.

Add the duck breasts back into the pan.

Cover and place in the oven @ 300 degrees F.  for 1 to 1&1/2 hours or until the duck is really tender, checking often and adding more liquid if necessary.

Remove the duck to a plate or cutting board, cover with parchment and let rest for 5 minutes.  Slice and serve over vegetables, or with the Bistro Bella Vita Cassoulet (above).

Warmest thanks to the chefs and to Kyle at Bistro Bella Vita for these recipes.   My thanks also to Jeff Hage of Green Frog Photo for providing these shots of the duck.

S'mores! Gluten-Free, Dairy-free & Vegan, The Campfire Beckons.

The Real Things are So Much Better Than Rice Cakes

I recently asked this question on The Tender Palate Facebook page:

Since you have been diagnosed with food allergies, what do you miss eating the most? 

I received answers ranging from tomatoes to pizza to just plain bread and butter; to oreos.  For me, I miss S'mores (and pizza and really, really good bread, and cheese...).  For a couple of summers I attempted to make one mamouth S'more using two giant rice cakes.  As I smushed the cakes together, and closed my eyes in anticipation, this genius substitution made the chocolate and marshmallows disappear.  It took about 8 marshmellows and a 1/2 package of chocolate chips to balance the size and texture of the rice cake.  Plus I always wound up with rice in my mouth and chocolate and marshmellow on my face.  I kept this up for the sake of my love of S'mores, until I found S'moreables.  I thought of all Tender Foodies who might be missing S'mores like I did, and came up with a few options for the Labor Day Weekend.

Graham Cracker Options

S'moreables by Kinnickinnick

These are tasty little grahams are like a cross between cookies and graham crackers.  But they do the trick for their namesake.  They are indeed, S'moreable (adorable and devourable).  One nice thing about them is that they are a little tougher than the "real" thing and they don't crumble when you press the hot marshmallow down on the chocolate.  We likey.

Free of gluten/wheat, dairy, eggs, treenuts, peanuts, and yeast.  Made in a dedicated gluten and nut-free facility (since June 15, 2009) that does use soy, eggs and sesame seeds. 

 Jules Gluten-Free Graham Cracker Mix

I have not had the opportunity to try this graham cracker mix (yet), but I have used Jules' all purpose flour in the CEO Maple Cornbread Muffins - and it is fantastic.  Jules Gluten-Free All Purpose Flour works exactly like regular all purpose flour.  The flour has a lighter, starchier feeling when you first use it, but there was no difference whatsoever in the texture, taste or behavior of the flour when baking and tasting.  The many taste testers I employed after many batches agreed with me.  Jules graham cracker mix also got a rave review from Washington Post Food Writer Kim O'Donnel, so I would expect nothing less than success in making Jules grahams.  In fact, Ms. O'Donnel called the mix a "cookie miracle".  You can use this mix to make graham crackers or ginger bread cookies (which was what she raved about). Jules Gluten-free Graham Cracker Mix is  gluten-free, egg-free, soy-free and dairy-free.

Marshmallow Options

Jet Puffed Marshmallows

We all grew up with these tasty, sugary, yummy pillows that morph into a taffy-like substance when you put them in the microwave and that have become an expected campfire companion like no other.  Jet Puffed Marshmalows (the regular kind) are touted on many blogs and being gluten-free and dairy-free.  Though we don't have specific facility, testing or ingredient sourcing information, we do have the ingredient list and this statement sent to me from Kraft on 8/3/2011:

The vast majority of our products clearly identify the eight major food allergens (eggs, fish, shellfish, milk, peanuts, soy, tree nuts and wheat) in common terms familiar to consumers in addition to the more technical terms required by food labeling laws. We've worked hard to implement common terms on all our labels.

 Jet-Puffed does, however, contain gelatin, so for a vegan option, please look at what's next.

Dandies Vegan Marshmallows

Most marshmallows use gelatin, which is an animal product.  So for vegans with food allergies, these marshmallows are a great option.  They are gluten-free, dairy-free, egg-free and nut-free.  Don't use if you have soy allergies, they do contain soy, but it is non-GMO soy, which we love.   Read the ingredients and compare against your allergen-free needs.  Here is their allergy statement:

We operate in our own independent manufacturing facility, giving us ultimate control over what ingredients come into contact with our products. We can say with certainty and conviction that there will never be dairy, eggs, shellfish, tree nuts, or peanuts in our plant.

 Make Your Own:  with Ina Garten's Recipe

I love Ina Garten.  Her recipes always work and they are surprisingly adaptable (more on that later).  If you are concerned with food colorings in commercial marshmallows or are allergic to soy, making your own with Ina is a great option.  Try this marshmallow recipe, but leave out the toasted coconut for a true s'more-worthy marshmallow.  Although a s'more with toasted coconut would be amazing, wouldn't it?

GLUTEN & VEGAN NOTE:  use a gluten-free vanilla extract.  Most extracts are made with gluten-grain alcohol.  Most of the gluten protein is distilled out of the alcohol, but some people can still be sensitive to the traces of gluten that might remain. Also, this recipe uses gelatin, an animal product. Thus it is not the best recipe for vegans.

Chocolate Options

My favorite dairy-free chocolate, bar none (pun intended), is Callebaut Bittersweet.  Callebaut tests for dairy, and currently has a nut-free and gluten-free facility (but does not test for these allergens).  Enjoy Life Foods is a wonderful company who also makes really good chocolate.  They started out serving the Big 8 allergen-free community and doing it right. They have a dedicated facility that is free from soy, dairy, gluten, peanut, treenut, egg, fish, and shellfish.  Although the semi-sweet chocolate chunks tend to be more sweet than the Callebaut, they are very good and make a nice option for s'mores (and all baked goods).  Another nice chocolate is Rice Dream.  Although this is quite sweet (a little too much for me, so I prefer the bar wtih crisps) it is creamy and smooth.  It is also dairy-free and gluten-free.

S'mores Recipe

If you have never made a s'more... seriously, I've actually met people who haven't ,.. the recipe is simple. 

1.  Remove the graham crakers from the package and separate into sections that are 3 inches (or so) square. 

2. Place 4 (for example) grahams on a plate and place the chocolate on top of two of the grahams. Have the other two at the ready.

3.  Put 2 marshmallows on a stick and roast the marshmallows over a campfire, turning until they are golden brown... or burnt, however you like them.

4.  Put 1 hot, toasty marshmallow onto the chocolate covered graham and quickly cover with the awaitng graham.

Devour. 

S'mores in the Oven (oh yes you can)

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet (you can line with parchment).  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

*If you want your mallow super toasty, ou can do the same thing under the broiler.  Just watch closely, it only takes about 30 seconds. *

Remove from the oven and place another graham cracker on top, or simply enjoy open-faced (and on your face).

As always, this is a guide.  Please regularly check the websites of all suggested products since ingredients, facility practices and sources for ingredients could change the allergen information.

Update on Friday, September 23, 2011 at 1:44PM by Elisabeth Veltman, The Tender Foodie

Craving S'mores in the dead of winter?  Use the oven.

Preheat the oven to 425 degrees.  Place the graham crackers on a cookie sheet.  Put the chocolate on the graham cracker.  Carefully rest an uncooked marshmallow upon the chocolate.  Repeat according to the number of guests you are serving or the in line with the size of your craving.  Offer thanks for this beautiful creation, then place in the oven until the marhmallows are melty and a little toasty.

You can also use the broiler, if you want to super toast your mallow.  But watch closely, this only takes 30 seconds.

Grilled Peaches with Brown Sugar & Tofutti

While lucky California and Georgia can harvest their peaches as early as May, Michigan has to wait until mid-July.  Now that August is saying bye-bye, we still have September to take advantage of this favorite fruit.  Straight from the tree, they are tasty and juicy.  Another way to eat them is on the grill as a fabulous dessert. 

Ingredients

6 peaches

Safflower, Sunflower, or Organic Canola Oil for brushing

6 TBS of brown sugar

6-8 TBS of Tofutti Non-Hydronenated Plain "Better than Cream Cheese" - Optional. 

(Tofutti is a brand name for non-GMO, dairy-free, vegan cream cheese made from soy.   If you are allergic to soy, do not use this product.  For gluten allergies, please read the statement below.  This peach recipe is just a good without the Tofutti!)

Perhaps a sprinkle of cinnamon to finish it off.

Recipe

Cut each peach in half and remove the stones.  Brush the entire peach with a light coating of oil.  Grill, cut side down for 1-2 minutes on a hot grill so there are beautiful grill marks.  Turn the peach over, sprinkle with brown sugar, then grill the other side, covered for 1 more minute until the sugar melts and is bubbly.

Place each hot peach in a bowl with a dollup of Tofutti on top.  We want the "cheese" to "just" melt.  If you are not allergic to dairy, you can use Creme Fraiche (lucky dogs, although Tofutti is a really, really good subsitute).  Add a sprinkle of cinnamon if you like.  Then enjoy.

Other Allergen Notes

If you have found a dairy-free, soy-free cream cheese, let me know!  We are always looking for great tasting products that serve multiple allergies.

Kosher?  Read more.

Please click this link to see Tofutti's (USA) statement on gluten.

Here is Tofutti's (Canada, no USA statement found) statement on peanuts as pulled from their website on 8/31/11:

Question: Does TOFUTTI® use peanuts in any of their products? If so, how do you make sure that there is no cross contamination?

Answer: Prior to running our products each day, the equipment is specially cleaned under the supervision of a Rabbi to ensure that there is no possibility of dairy contamination. This special cleaning will also take care of any other type of contamination. Our products are made in an ice cream plant where other peanut products are present. We therefore cannot guarantee that there will not be any peanut contamination, no matter how unlikely the possibility. If you feel that the preceding information raises your concerns about the safety of our products regarding peanut contamination, please do not use our products. Safety of our consumers is always our number one priority. If you require further clarification, please do not hesitate to contact us.

Please contact the company directly for any allergen concerns that are unique to you.

Quinoa Power Breakfast with Cinnamon, Raisins & Strawberries

One thing about quinoa, is that if you make it for dinner, you can make a little extra and use it for a completely different dish the next day.  If you make this tasty Spicy Quinoa, Cucumber, and Tomato Salad, or if you use water for this Quinoa Hash with Cumin and Sweet Peppers, make one more cup of cooked quinoa and put it aside for breakfast tomorrow.

Or simply make a few cups and warm it up for breakfast for a few days in a row.  As Autumn peeks around its seasonal corner, some hearty high protein Inca Gold, can truly be the breakfast of champions, and a fantastic gluten-free replacement for oatmeal.

Recipe

Soak 1 cup of quinoa in water for 5 minutes.  Run through a very fine stainer and rinse until the water is clear.  Put into a medium/large saucepan.

Add to 2 1/4 cups of water and bring the entire mixture to boil. Then cover and simmer for about 15 minutes.  White halos will appear around the grains when the quinoa is done. There needs to be a little liquid in the cereal to soak up the flax seed.

Add in 1/2 cup of ground flax seed.

Add 1/4 tsp. nutmeg

1 tsp. cinnamon

Organic black raisins (my favorite)

And continue cooking for 1 more minute until the flavors are mixed and the raisins warm.

Spoon into bowls and top with fresh, cold strawberries.

Top with 1 or 2 TBS of real maple syrup.  (I mean grade B or C.  No high fructose corn syrup should be anywhere on the label.)

I love the cold, fresh fruit over the hot quinoa.  You can use any seasonal fruit that sounds good to you.  Blueberies, raspberries, even peaches.  Any left overs will keep 2-3 days.  Enjoy!  and post your breakfast quinoa favorites!