Sunday, November 30, 2008

Squash & Carrot Stew

Winter comfort food, a low-calorie, spice-rich vegetable stew made with butternut squash and carrots. Perfect for simmering atop the stove or in a slow cooker.

Squash & Carrot Stew, a low-calorie spice-rich vegetable stew with butternut squash and carrots. Two versions, one for the stovetop, another for a slow cooker.


COMPLIMENTS!
"This was FANTASTIC!" ~ Marie
"My seven-year-old son loves this!" ~ Anonymous


“Feast with friends. Fast in solitude.” ~ Olga, a cooking instructor in Kansas City


Last January, book club was scheduled for my house. (Other book clubs may be interested in my reading group's book list.) I planned a winter menu that finished with a feast-suitable squash and pear pie. By the morning-of, however, the weather was iffy with ice so, just in case, I switched to a still-festive squash and goat cheese pizza that could be made at the last minute. Once the roads turned dire, we cancelled book club. So much for feasting with friends!

But happy accident! I went looking for winter comfort food, vegetarian but substantial, low in calories but full of flavor. Enter this gorgeous vegan (but don’t tell!) stew, perfect for post-holiday dieters, perfect for ‘fasting in solitude’.

Still, doesn’t ‘fasting’ imply fastidiousness, a tediousness, a plainness, a spareness, a certain blandness? Trust me, there’s nothing ‘bland’ about this stew. The color is enlivening. The spices meld together, creating a whole new flavor set. We just might be forced to share.

ALANNA's TIPS If you like, substitute the smoky Spanish paprika called pimentón for the sweet paprika. This is a spice-forward dish! For something more subtle, use half the spices and half the green curry paste. If you like, stir in more vegetables, corn and cauliflower come to mind. How to Cut, Peel & Cube a Butternut Squash and Keep All Ten Fingers
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Do you have a favorite recipe to share that you think Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com.
Never miss a Kitchen Parade recipe: Sign up for a free e-mail subscription.
How to print a recipe on Kitchen Parade.
If you like Kitchen Parade, forward this recipe to a friend who might too!

SQUASH & CARROT STEW

Rich with world spices
Hands-on time: 30 minutes
Time to table: 4 - 5 hours
Makes about 10 cups but easily halved
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 4 teaspoons sweet paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon – each, yes each! – ground pepper, coriander, cumin, turmeric and ginger
  • 1/8 teaspoon Thai green curry paste (see TIPS), stirred into a tablespoon of water
  • 28 ounces canned diced tomatoes
  • Juice of 2 lemons, about 4 tablespoons
  • 1 butternut squash (about 2-1/2 pounds), trimmed, peeled (see TIPS) and cut into 1-inch cubes
  • 1 pound carrots, trimmed, cut into 1-inch pieces on the diagonal
  • 2 cups water
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped fresh mint (key ingredient, try not to skip)

STOVETOP In a large pot or Dutch oven, heat oil on medium heat til shimmery. Add onion and garlic, toss to coat with oil, then cook til turning gold, stirring occasionally. Stir in paprika, salt, spices and green curry paste mixture, let cook 1 minute. Add tomatoes, lemon juice, squash, carrots and water. Bring to a boil. Reduce heat to maintain a bare simmer, cover and simmer for 3 – 4 hours until vegetables are fully cooked and liquid has slightly thickened.

SLOW COOKER In a skillet, heat oil on medium heat until shimmery. Add onion and garlic, toss to coat with oil, then cook til turning gold, stirring occasionally. Stir in paprika, salt, spices and green curry paste mixture, let cook 1 minute. Transfer mixture to a slow cooker. Add tomatoes, lemon juice, squash, carrots and water. Cook on low for about 7 hours.

TO SERVE Spoon stew into individual serving bowls. Stir in cilantro and mint, then a spoonful of something creamy like Greek yogurt, sour cream, even mashed potatoes. Serve immediately. Keeps for several days.

NUTRITION INFORMATION Per Cup 113 Calories; 2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 511mg Sodium; 25g Carb; 6g Fiber; 8g Sugar; 3g Protein. WEIGHT WATCHERS POINTS WW Old Points 2, WW PointsPlus 3 CALORIE COUNTERS 100-calorie serving 7/8 cup (3g protein).

What Makes Squash & Carrot Stew Distinctive


A pile of spices and Thai Curry Paste make Squash & Carrot Stew special.

Two things make Squash & Carrot Stew such a stand-out recipe.

THE SPICES This is a "spice forward" recipe, meaning that there's no holding back. The spices don't overwhelm the vegetables but they do turn them into something that's warm and satisfying. There's no "heat" here, just flavor but if you're concerned about "too much flavor", no problem, the first time you make this, just use half the spices.

THAI CURRY PASTE Curry paste is powerful stuff, packed with heat. That's why this recipe uses just a little, a mere 1/8 teaspoon – but again, if you're concerned about "too much heat," just use half. I don't recommend skipping it though, the curry paste adds a unique flavor dimension that's hard to replicate.


More Hearty Vegetarian Fare

(hover for a description, click a photo for a recipe)
Two-Way Lentil Skillet (Black Lentils with Tofu) Ratatouille Omelettes Red Quinoa Salad Your Way
~ more vegetarian suppers ~
from A Veggie Venture, my food blog

~ more vegetarian & vegan recipes ~
from Kitchen Parade

More Recipes for Winter Squash

(hover for a description, click a photo for a recipe)
Roasted Butternut Squash & Apple Acorn Squash with Quinoa & Cherries Winter Stew


Making Your List, Checking It Twice?

Looking for holiday gift ideas? I've collected some of my personal favorites for purchase on Amazon.com. If you start your holiday shopping here, you'll be supporting Kitchen Parade. I'd be grateful!






© Copyright 2008 Kitchen Parade





Thursday, November 20, 2008

Pumpkin Pecan Pie

A special pie, perfect for Thanksgiving tables. The recipe combines both pumpkin and pecan in a single pie, in separate but somehow almost-melded layers.

Pumpkin Pecan Pie, unusual and familiar both at once. Love the No-Roll Oatmeal Crust!

Come Thanksgiving occasions when pies are on offer, the smart reply is, “A sliver of each, please”. Pumpkin Pecan Pie is two Thanksgiving favorites in one, pumpkin and pecan both, slicing into something distinctly original.

The filling recipe comes from my favorite cookbook for two years. Page after page, Baking: From My Home to Yours sends me into the kitchen. Author Dorie Greenspan calls for easy-to-find pantry ingredients in appealing, homey recipes. Pies? Muffins? Bundt cakes? Cookies? Yes, yes, yes and yes and much in between. It’s a baker’s treasure.

For anyone who's nervous about rolling a pie crust, this no-roll crust is, well, as "easy as pie". It also tastes so, so good, like the very best oatmeal cookie you can imagine.


NO-ROLL OATMEAL CRUST

  • 1/2 cup (1 stick) salted butter, melted
  • 1/2 cup (100g) brown sugar
  • 1 cup (90g) old-fashioned oats, pulsed in food processor 10 - 12 times to form a fine flour
  • 1 cup (125g) flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon

In a large bowl, stir butter and brown sugar with a wooden spoon til smooth. Stir in remaining ingredients. With the back of a spoon, press the dough evenly and firmly into a nine-inch deep-dish pie plate to form a crust, starting with the sides, then finishing with the bottom. Freeze the crust while mixing the fillings.

ALANNA's TIPS Buy pure pumpkin purée, not sweetened pie filling. As the oven preheats, toast the nuts, tossing occasionally. For drama, substitute pecan halves for pieces and arrange decoratively atop the pumpkin filling before adding the pecan filling. This is what I usually do, it's what's pictured.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

PUMPKIN PECAN PIE

One pie, two Thanksgiving favorites
Hands-on time: 45 minutes
Time-to-table: 2 hours
  • No-Roll Oatmeal Crust, (recipe on the left), frozen
    PECAN FILLING
  • 1 large egg plus 1 large egg yolk
  • 1/2 cup (165g) dark corn syrup
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon table salt
    PUMPKIN FILLING
  • 1 cup (230) canned or fresh pumpkin purée
  • 1/2 cup (50g) brown sugar
  • 1 large egg plus 1 large egg yolk
  • 2/3 cup heavy cream
  • 2 teaspoons rum or bourbon or more vanilla
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon table salt
  • 4 ounces pecan halves or pieces, toasted

Preheat oven to 450F.

PECAN FILLING In a bowl, whisk eggs until well combined, then whisk in remaining pecan filling ingredients. Set aside.

PUMPKIN FILLING In a food processor, pulse pumpkin filling ingredients til smooth – just be sure not to "whip" the mixture.

FILL THE PIE Pour pumpkin filling into crust. Arrange or sprinkle nuts evenly across the pumpkin filling. Work gently, pour pecan filling over pecans, covering but not burying them.

BAKE BRIEFLY AT HIGH HEAT Cover crust edge with pie shield or foil. Bake for 10 minutes.

FINISH BAKING AT LOWER HEAT Reduce heat to 300F. Bake another 35 - 50 minutes or until a knife inserted in center comes out clean.

SERVE Cut into slices and serve just warm or at room temperature on its own or with whipped cream.

NUTRITION INFORMATION Per slice, assumes 8 slices but easily slices into 12 or even 16 slices: 506 Calories; 26g Tot Fat; 11g Sat Fat; 131mg Cholesterol; 229mg Sodium; 64g Carb; 4g Fiber; 8g Protein. WEIGHT WATCHERS POINTS WW Old Points 11.5 & WW Points Plus 14.

RECIPE HISTORY Recipe and photo updated in 2013, when I was so pleased to be reminded: This is one spectacular pie!


Looking for a Delicious No-Roll Crust? Look No Further!


No-Roll Oatmeal Crust, just press the oatmeal mixture into a pie pan with the back of a spoon.

This is such an easy crust, there's no reason not to make your own. No rolling required! Just press the oatmeal-cookie crust into a pie pan with the back of a spoon. Be sure to firm up the edge of the crust along the rim. Where's that recipe? Check out No-Roll Oatmeal Crust!


More Thanksgiving Pie Recipes

(hover for a description, click a photo for a recipe)
Cranberry Apple Pie American Apple Pie How to Make Flaky Tender Pie Crust
~ more pie recipes ~

OATMEAL - QUAKER LIVING PROOF

Two weeks ago, I had the great pleasure of meeting up with a group of bloggers in Chicago, all of us guests of Quaker Oats, all to learn more about "Living Proof", Quaker's 25 years of research demonstrating that along with a heart-healthy diet, oatmeal consumption helps lower cholesterol, which helps lower heart disease. I was so impressed by this group of 'fit bloggers', all fun, smart, ambitious – and most of all, nice – young women. Okay, and one guy too! (List updated December 2013)

Kath of Kath Eats Carla of MizFit Online Roni of Roni's Weigh Jennette of PastaQueen Lyn of Escape from Obesity Tanya of I Ate A Pie Lisa of Workout Mommy Monique of Big Fat Deal Leslie of Weighting Game (no longer active) Anne Marie of This Mama Cooks Amy of Super Healthy Kids Jenna of Eat Live Run Anne of Elastic Waist (no longer active) Jason of Twit2Fit (no longer active) Stephanie of Back in Skinny Jeans

In the new year, I'll be back with more information about Quaker's Living Proof (and recipes, of course!) but in the mean time, you'll see that old-fashioned oats are a regular ingredient in Kitchen Parade recipes.
(hover for a description, click a photo for a recipe)
Banana Oatmeal Cookies On-the-Run Breakfast Bars Best-Ever Oatmeal Bread
Swiss Bircher Müesli Oatmeal Raisin Cookies Easy Baked Oatmeal with Apples & Walnuts

More Thanksgiving Recipes

(hover for a description, click a photo for a recipe)
Make-Ahead Fresh Green Bean Casserole Perfect Make-Ahead Mashed Potatoes (Party Potatoes) Pumpkin Cheesecake Bars

~ more Thanksgiving vegetable recipes ~
the great collection of recipes from A Veggie Venture