Sauteed Spaghetti Squash

I will readily admit that Spaghetti Squash has never been a favorite. That’s probably an understatement – I couldn’t stand it. So, I wasn’t very excited to get two from our CSA – they hung out in my pantry for a few weeks as I pondered whether to try them or to give them away. Yes, yes, I know…shameful. In the end, I consulted with a few great cooks and decided to keep them and give them another try. I’m happy to report that this preparation changed my mind. This was a total hit with the family! I served it as a side dish alongside pork chops. You can change the herbs and the amounts for what you prefer but the sage was absolutely amazing.

Sautéed Spaghetti Squash

SAUTEED SPAGHETTI SQUASH
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2 sm-med. Spaghetti Squash
4 Tb. butter (you could sub olive oil if you are vegan)
1 large clove garlic, minced
2-3 Tb. Fresh Sage
1-2 Tb. Fresh Parsley
1-2 tsp. Fresh Oregano
Salt & Pepper to taste

Cut Spaghetti squash in half lengthwise. Place cut side down on a shallow baking sheet (like a bar pan or jelly roll pan). Add water to 1/2 inch. Cover with foil and bake at 375 for 45 minutes, uncover and bake for another 10-15 minutes (I actually turned mine over). Scrape out seeds. In a separate bowl, scrape out the squash.

In a skillet, melt butter. Add garlic and herbs. Cook for a few minutes until garlic is softened and the herbs are aromatic. Add the squash and sauté for 5 minutes until heated through and combined with butter and herbs. Season with salt and pepper to taste. Serve immediately.

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Chocolate Teff Brownies

My husband and I were invited to a cook-out recently. He knew the couple hosting the event; I didn’t know anyone. I volunteered to bring a dessert so that there would be something gluten-free available for my husband. A look through my pantry and through my favorite cookbook (as you likely know by now!), Nourishing Meals, and I settled on some Chocolate Chip Teff Brownies with an added dairy-free ganache. They were absolutely delicious and received rave reviews from the party goers.

Chocolate Teff Brownies

CHOCOLATE TEFF BROWNIES
(from Nourishing Meals by Alissa Segersten)
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Dry Ingredients
1 c. teff flour
1/4 c. tapioca flour
1/3 c. cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt

Wet Ingredients
1/2 c. dates, pitted
1/4 c. ground flaxseeds
1 1/4 c. boiling water
1/2 c. coconut oil
1/2 c. coconut sugar
2 tsp vanilla

Mix-in
1/2 c. chocolate chips

Preheat oven to 350ºF. Grease a 7 x 11 baking dish.

In a mixing bowl, whisk together the dry ingredients. Set aside.

Place the dates and ground flaxseeds into a blender; pour the boiling water over them. Let sit for 10 minutes. Then add the rest of the wet ingredients and blend until smooth and creamy.

Add the wet ingredients to the dry and quickly whisk together. Add the chocolate chips and continue to whisk until thoroughly combined.

Pour better into pan and bake for 20-25 minutes.

Chocolate Ganache Frosting

3 oz chocolate chips
1/4 c. coconut milk
2 Tbsp maple syrup

Place all ingredients into a small pan and heat over low. Stir continuously until melted and thickened, just about 2 minutes. Remove from heat and let cool for about 5 minutes. Do not chill. Drizzle over brownies.

Or, if you would like a thick, creamy, spreadable frosting then let the ganache thicken at room temperature for about 3 hours.

Whole-Grain Freezer Waffles

I recently started a full-time job. With an hour of commute time each day, I knew my meal prep time was going to be disappearing. So, the week before work began I spent time making some muffins, granola bars, pita breads, and waffles for the freezer. I intended to get a lot more frozen than that, but it was a start.

The waffles are delicious and work from freezer to toaster. And this week when I didn’t know what I was going to fix for supper, we enjoyed breakfast for dinner. These are gluten-free, whole-grain, and egg-free!

For the waffles, I used a recipe from my go-to cookbook, Nourishing Meals. First make a batch of dry mix (which keeps in the pantry for up to 4 months, so make as many batches you want!). Then make the waffles. I made a triple batch, which made 26 waffles in my rather small waffle maker.

Gluten-free Waffles

WHOLE-GRAIN FREEZER WAFFLES
(from Nourishing Meals by Alissa Segersten)
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DRY MIX
1 1/2 c. brown rice flour
1 c. teff flour
1 c. millet flour
1 c. tapioca flour
1/2 c. quinoa flour
4 tsp baking powder
2 tsp baking soda
2 tsp cinnamon (opt.)
1 tsp sea salt

Place all ingredients into a large bowl. Using a wire whisk, mix well. Place into an airtight container. Makes 5 cups or 5 batches of waffles.

WAFFLES
2 Tbsp waffles
2 Tbsp very hot water
2 Tbsp unsweetened applesauce
2 Tbsp melted coconut oil
1 Tbsp maple syrup
1 c. milk (I used almond milk)
1 c. Waffle mix

Place the ground flax seeds and hot water into a medium-sized mixing bowl; quickly whisk together until the flax forms a thick gel. Sometimes this doesn’t happen right away so keep whisking until the gel forms. Add the applesauce, coconut oil, maple syrup, and milk and whisk together well. Then add the waffle mix. Whisk together until the batter is smooth.

Heat waffle maker and cook according to waffle make directions.

If you plan to freeze them, cool completely and then layer between pieces of waxed paper and place in freezer bags.

Gluten-Free Pita Bread

These pita pockets can be made in about 25 minutes. They are dairy-free, egg-free, yeast-free, and gluten-free. And despite all that “free-ness” they are delicious. We enjoy them dipped in hummus, as mini pizza crusts, or as pockets to stuff with veggies for a sandwich.

I have found that these don’t create their own “pockets” very well, which just means I have to cut them open myself, not a big deal to me. I also love that these freeze well, so I often make a double batch and freeze half. I like to freeze some in pocket form and some just whole.

The original recipe calls for using just sorghum flour and sweet rice flour. I have successfully replaced up to a 1/4 cup of the sorghum flour with teff flour or brown rice flour. I also sometimes add some herbs or spices depending on what I plan to use the pitas for (ie adding Italian seasonings when I use them for pizza crusts).

Gluten-Free Pita Bread

GLUTEN-FREE PITA BREAD
(from Nourishing Meals)
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1 1/4 c. warm water
6 Tbsp ground flax seed
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar

1 1/2 c. sorghum flour
1/2 — 3/4 c. sweet rice flour (in the mountains here I always have to add the larger amount of flour, but start with the lesser amount first)
1/2 tsp sea salt
1/2 tsp baking soda
Herbs or spices, opt.

Preheat the oven to broil/550°F. Line one or two baking sheets with parchment paper. Position the oven rack in the center of the oven, not right underneath the broiler.

In a medium bowl, whisk together the warm water and ground flax seed. Let rest for about 5 minutes to thicken. Then whisk in the olive oil and apple cider vinegar.

Add the dry ingredients to the wet and use a fork to mix together. You should be able to form a ball of dough that is not too sticky or too dry. If the dough is sticky add in extra sweet rice flour (up to the additional 1/4 cup). If the dough is dry, add a little water.

Divide the dough into 5 equal pieces (I’ve done 6 smaller pitas or 4 larger pitas too, depending on what I’m using them for). Using wet hands, roll each piece of dough into a ball and then flatten with your hands until they are 5-6 inch circles. Place onto the parchment lined baking sheet. If you’re using a large baking sheet, you should be able to fit all the pitas on there (they don’t spread much). Otherwise use two baking sheets.

Bake for 10-12 minutes, flipping each pita after 6 minutes. The pitas bubble slightly and get golden around the edges when done. After they are cooled, slice them in half and cut the bread to form a pocket.

If not using right away, layer these between waxed paper and store in a sealed container. Or freeze.