Pumpkin Bread

I remember my mom making pumpkin bread, zucchini bread, any-kind-of bread in the late fall and early winter, using up the last of the vegetables from the summer garden. And I used to love it. For the last two CSA shares, we got pumpkins, and I figured I’d try to make gluten-free pumpkin bread. It worked! Here’s what I did:

  1. Cut off the stem of the pumpkin and quarter it. Carefully clean out the seed and guts. (Save the seeds if you want to make pepitas!). Place all cleaned pieces of the pumpkin in a stove-top steamer, and steam for about 45 minutes.
  2. Let the pumpkin cool for a little bit, and then scoop out the soft inside bits into a large bowl.
  3. Add 1/4 cup of orange juice, 4 eggs, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 2 tablespoons coconut oil (I would have used butter, but didn’t have any in the house).
  4. Mix with a whisk until smooth.
  5. Gradually add 3 cups of all-purpose gluten-free baking flour (or sorghum, teff, almond, hazelnut, rice, or any other type of gluten-free flour), mixing with a wooden spoon.prep
  6. Add mixture to pre-greased loaf pans, and cook in preheated oven at 350 degrees for an hour, or until inside is fully cooked (test with a knife to see how moist it is).
  7. Let sit in pans for about 10 minutes after removing from oven, and then place on cooling screen or rack.
  8. Enjoy alone or with cream cheese.

pumpkin bread

Ingredients: 1 pumpkin (on the smallish side), 1/4 cup orange juice, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking soda, coconut oil or butter, cinnamon, nutmeg, vanilla extract, 4 eggs, 3 cups gluten-free baking flour


Spicy Carrot Turnip Ginger Soup

This week’s CSA was full of yummy root vegetables again, and I decided to see how turnips would work out in a carrot ginger soup. Here’s what I did:

1. Warm a large pot over medium heat, and melt about a tablespoon of coconut oil. Add minced ginger, minced garlic, and diced onions.

2. Add chopped carrots and turnips.

pot full of vegetables

3. Let it cook for a bit on medium heat, till the edges of everything soften a little. Add celery and cook for 5 minutes or so more.

4. Add 3 cups of chicken stock and bring to a boil.

6. Mince and add 1/3 of a jalapeño (because this one was so hot!!), salt, and pepper.

7. Simmer for about 2 hours.

8. Mash.

I just sampled it, and think it’s tastier than any other carrot-based soup I’ve made to date. I think I might be pro-turnip for soups.


Ingredients: 5 carrots, 4 stalks celery, 4 turnips, coconut oil, ginger, 5 cloves garlic, jalapeño, 1 yellow onion, chicken stock, salt pepper

turnips carrots

Broccoli and Cauliflower Soup

I’ve been on a pretty big soup kick these last few weeks, and I realized that it might be worth expanding my soup repertoire beyond lentil or carrot and ginger. So I got some broccoli and threw some other things in the pot. Not bad for a first try! I might just add some more salt next time. Here’s what I did:

  1. Heat a tablespoon-ish of olive boil in a big pot over medium heat, and add chopped onions and garlic. Once the onions and garlic start to have that wonderful smell they get when they’re starting to cook, add the celery and some salt and pepper.
  2. Once the celery starts to soften, cube the potatoes and add them to the pot.
  3. Once the potatoes start to soften around the edges, chop up and add a head of broccoli and cauliflower each. I just chopped everything up — crowns, stems, and all (not the cauliflower leaves, though!) and tossed ’em in.
  4. Cook for a few minutes, till the broccoli starts to get a little more green the way it does.
  5. Add 4 cups or so of chicken stock — enough to almost cover the contents of the pot, and add a bay leaf or two.
  6. Bring to a boil, stir frequently, and let simmer for 2 hours, or until contents of the pot have cooked down.
  7. You can boil, food process, emulsify, or mash this soup to serve. I’m cuisinart-less these days, so have taken to mashing and serving up thick, hearty soups. I rather like them this way.
  8. Add salt to taste.

Ingredients: broccoli, cauliflower (one of each), 2 medium-large potatoes, 3-4 stalks celery, 3 cloves garlic, olive oil, chicken stock, bay leaves, salt, pepper

I served this soup for lunch today, which I garnished with jalapeño and a dollop of goat cheese and shared with a friend. (Yesterday I tried it with some Greek yogurt and cheddar…you might also try a little bacon and avocado. Yum!)



Garlic Turnip Mash

turnipsI joined a winter CSA with my neighbor, and our first share was full of root vegetables. When I woke up this morning, I had the crazy idea to try and see if I could make turnip mash act like potato mash. This is what I did:

1. Wash and peel turnips, and then cube them.

2. Bring water to a boil in a small pot, add turnips, and boil for about 20 minutes or until tender enough to mash.

3. Drain water, add a slice of butter and salt and pepper to taste, and mash turnips like you would potatoes.

4. Dice two garlic cloves, and on the stove top melt a little butter in a pan and brown the garlic. Add mixture to the turnip mash.

5. In the same pan (that you just cooked the garlic in), add the turnips and cook on medium heat for about 10-15 minutes. Turn occasionally so the turnips start to brown on all sides.

6. Serve hot, along with scrambled eggs for a breakfast or brunch that’s slightly healthier than if you used potatoes. I added a dusting of parmesan for flavor.