August 10th, 2011 yum Posted in Eggs, JM friendly, Rice Free, Soy Free, Vegetarian, fritter, grain-free, pattypan squash, potato allergy 6 Comments »
Here at our house the pattypan squash are taking over the garden! It turns out that I am bad at harvesting vegetables in a timely fashion, and so I blink and suddenly our pickling cucumbers are the size of my arm, and the pattypan are monster-sized. So, here at the House of Yum we’ve been eating pattypan squash daily. Being me I can’t just eat it plain. God forbid I steam the stuff. I have to try and make it taste completely different each and every time I cook it. I’ve made pattypan chips (delicious), a pattypan “tart” crust, pattypan un-hash-browns and these wonderful and extremely easy fritters. I like pattypan so much more than zucchini, which is a good thing when it shows up in every meal. This recipe can be made with normal, farmer’s market sized pattypan, or the starchier home-grown monster pattypan. And best of all, for those of you with potato allergies, aged pattypan is an excellent substitute for grated potato! Toddler Yum has been skeptical of some of my pattypan creations, but she happily chomped on these. Enjoy! And I will try very hard NOT to make this the Book of Pattypan… although I have a few more interesting recipes that I might just have to share with you.
Other fun squash recipes from my gluten-free friends:
Kim has Zucchini Fritters Recipe
Elana has Butternut Squash Fries Recipe
Alta shares a Curried Acorn Squash Soup
Stephanie has Vegan stuffed Squash Blossoms Recipe
Nancy has a Summer Squash Bean Soup
Melissa has a Spicy Squash Salad Recipe
Stephanie has a Crockpot Butternut Squash Recipe
Pattypan Squash Latke Fritter Recipee
4 cups (about 1 1/2 lbs) large pattypan squash (5 inch or larger in diameter)
3 eggs, whisked together
1/2 cup almond meal (Trader Joes or homemade ground whole almonds with skin)
1/2 cup almond flour (I used Honeyville. You could probably substitute Almond meal OR homemade ground blanched almonds)
1/2 tsp. baking powder
1 tsp. seasoning blend
1/2 tsp. herbamare or your favorite salt
2 tbsp. Grapeseed oil or other high-heat tolerant oil
Cut off top with stem and peel your *overgrown pattypan squash. You can slice off any skin that is difficult to reach with a peeler. Slice into large pieces that will fit into a food processor chute and run through the large hole grater. The ideal method for draining your grated pattypan is to press it in a potato ricer. The grated pattypan is too big to go through the holes, but some liquid will come out the holes and you can also drain it off the top of the ricer cup. Empty the drained grated squash onto a clean kitchen towel and repeat until all of your squash has been pressed. Fold up in your towel and press any additional moisture out.
Place your grated, drained pattypan squash into a large bowl. Fold your eggs into the squash. Add your almond meal, almond flour, baking powder and seasonings including salt. Fold together until you have a batter.
Heat 1 or 2 tablespoons of your oil in a large skillet on medium-high. Form golf-sized balls of the batter in your hands and flatten patties into the oil in the pan. Fry until golden brown and then turn. Remove onto a large plate and reserve. You will have to make several batches to use up all the batter.
Delicious as-is or with your favorite sauce!
I have not tested this, but if using a regular petite pattypan, you shouldn’t have to peel it. However, a petite pattypan probably has more water content so you may have to add more meal and/or flour.
July 20th, 2011 yum Posted in Baked Goods, Dairy Free, Dessert, Egg Free, JM friendly, Local Food Movement, Nut Free, Rice Free, Sorghum, Sugar free, Vegetarian, apricot, cobbler, fruit, low-sugar 9 Comments »
Welcome back to Cobbler Week at the Book of Yum! This time I’m doing a recipe geared towards those who prefer not to use processed sugar and dairy. I’ll tell you a secret, though. Even though this recipe is allergy-friendly, uses special coconut sugar and contains no dairy, it was met with unbridled enthusiasm from gluten-eaters who can eat any darned thing they like. My Dad who is visiting us right now has fond memories of a neighbor lady’s apricot cobbler that he ate when he was a child. He said this recipe made him feel like a seven-year-old again, knocking at the door of his neighbor’s house asking for cobbler. I never thought I liked apricots that much, but somehow these large, golden fruits fresh off our own tree taste different than they do in the supermarket, and even I gobbled up this cobbler. The DH preferred it over the plum cobbler, and we were all fighting for the last piece. If you don’t have coconut sugar in your pantry, never fear. You can substitute ordinary sugar, but you might want to decrease the amounts in that case. I like coconut sugar because it has a neutral flavor reminiscent of a less sweet brown or raw sugar and gives a mild sweetness to your recipe. After all, apricots are pretty sweet all by themselves.
It is funny the things that having fruit trees change. I dehydrated apricots for the first time, and the DH made apricot freezer jam, and I made this cobbler. And we still have a table covered in apricots. I’m thinking we’ll have to make another cobbler… or two. And maybe even freeze one, if I can pry it away from my Dad and the DH.
I have a fondness for this apricot tree because it was the tree that dropped its leaves on the day Neko left us. And now, every year we enjoy the fruits from this tree, I can remember him.
Look for my Mr Linky on Friday, and add your recipe links for your favorite gluten-free cobbler, pies, and crumbles then!
In case you also have more apricots than you know what to do with, here are some recipes to inspire:
Agave Apricot Quick Bread Recipe (Ratio Rally)
Gluten-free Apricot Power Bar Recipe
Dairy-free Apricot Carob Blondies Recipe
Nutty Apricot Ball Recipe
Apricot Salad Dressing
Crockpot Brie with Apricot Topping Recipe
Apricot Glazed Roasted Brussels Sprouts Recipe
Apricot Butter Recipe
This recipe shared with Diane’s Real Food Weekly Roundup
Coconut Sugar Sweetened Apricot Cobbler
1/2 C coconut sugar or regular white sugar (add more if your apricots are under-ripe)
6 C fresh apricots
3 tbsp. cornstarch or arrowroot starch
1 tbsp. butter or vegan margarine (optional)
1 tsp. almond flavoring
1/2 tsp. vanilla
3/4 C sorghum flour
1/4 C potato starch, arrowroot or corn starch
1/2 C tapioca starch
1 1/2 tbs coconut sugar or regular white sugar
1/2 tsp salt
2 1/4 tsp baking powder
5 tbsp. palm oil shortening
1/2 C milk (dairy-free milk is fine)
coconut sugar or raw sugar for garnish
Get a deep, ceramic pie pan out of the cupboard and preheat oven to 350F.
Pit your apricots and cut into bit sized wedges and place into a large mixing bowl. Sprinkle with cornstarch, flavoring and sugar and fold in so they are evenly distributed. Melt your butter or margarine and gently fold into the apricot mixture. Reserve. If you like you can pour this apricot mixture into your pie pan and use the bowl for the cobbler.
Combine your flours, starches, sugar, salt and baking powder in a bowl. Cut in your palm oil shortening with a fork, pastry cutter, or (my personal favorite) your fingers. When the shortening has been worked into the flour and you have a crumbly texture of dough, fold in your milk. Spoon your biscuit mixture on top of the apricots in your pie pan, sprinkle the top with coconut sugar or raw sugar for sparkle, and bake at 350f for around 35 minutes or until cobbler turns a light golden brown and seems firm on top.
Enjoy with a dairy-free vanilla ice cream or plain. Delicious!
Cobbler runnier than you like? Store it in the refrigerator and the filling will set up.