Archive for the 'recipe' Category

12
Jan
14

Watch me turn this muffin into a donut

Donut Muffins 003-001

Sometimes I just want a donut.  And sometimes I give into that craving.  And most of those times, I feel icky after eating one.  Perhaps it’s the type of donut I’ve chosen.  Or maybe it’s the guilt I often associate with eating foods that are not “good for me”.  I once drove for miles on highway 99E in search of a donut shop.  Didn’t there used to be lots of donut shops in the world? They seem to be disappearing, perhaps replaced by Starbucks, McDonald’s and Taco Bell’s.  At any rate, I’ve been having a love-hate relationship with donuts, of late.

After driving south on 99E from Portland, through Milwaukie, Gladstone and practically to Oregon City, I finally found Heavenly Donuts.  My expectations were high.  Anything named “heavenly” should be, in my mind, out of this world.  These donuts should taste like God made them, right?  Or angels, at the very least.

With my sugar junkie adrenalin pumping, I entered the shop.  Nerves and guilt were starting to overtake me.  What was I doing?  Why did I drive all this way for a donut?  These things better be worth it.  I scanned the display case.  Disappointment creeping in now, as there was not much of a selection.  Just the usual suspects; cake, glazed, chocolate covered, maple bars and some really greasy looking apple fritters.  Well, I can’t leave now.  I should have, but I drove all this way.  I’m obligated to buy not one, but two of these things.  And I did.  I purchased an apple fritter and a cinnamon swirl raised sort of affair.  Then I made a mad dash for my car, where I sat and consumed these sins.

God did not make these donuts.  Nor did angels.  Hell, I’m sure if the Devil himself made these donuts, they would have tasted much better.  No, I’m pretty sure these donuts were made by the Hispanic gentleman behind the counter.  No offense to him at all, but these were not donuts worth making a special trip for.  In fact, I’m pretty sure the donuts at Safeway might be a little better.  Either I’m waxing nostalgic for the donuts of my youth, or there are no special donuts in the Portland vicinity.

All this being said, I have found a substitute sweet morsel that comes close to a donut without as much guilt attached to it.  I recently purchased a Williams-Sonoma cookbook simply entitled “Muffins”.  And in that book there is a recipe for Cinnamon-Buttermilk Muffins.  And surprise!  They taste like Buttermilk Bars.  No kidding.  You know the kind of donut I’m talking about?  Kind of shorter and fatter than a Maple Bar, with that buttermilk tang and glaze.

It is my pleasure to share with you what I now call my Donut Muffin recipe.  It could save you a trip searching the streets for a donut shop.  Or maybe that’s just me.

Donut Muffins 002-001

 CINNAMON-BUTTERMILK MUFFINS

From the Williams-Sonoma book

MUFFINS

7 tablespoons (3 ½ oz / 105 g) unsalted butter, at room temperature

2/3 cup (5 oz / 155 g) sugar

1 large egg

1 ½ cups (7 ½ oz / 235 g) all-purpose (plain) flour

1 ½ teaspoons baking powder

½ teaspoon baking soda (bicarbonate of soda)

½ teaspoon salt

½  teaspoon freshly grated nutmeg IF YOU ONLY HAVE GROUND NUTMEG IT WORKS JUST AS WELL.

½ cup (4 fl oz / 125 ml) buttermilk

1 ½ teaspoons vanilla extract (essence)

FOR THE TOPPING

2/3 cup (5 oz / 155 g) sugar

1 tablespoon ground cinnamon

6 tablespoons (3 oz / 90 g) unsalted butter, melted

Preheat the oven to 350° F (180° C).  Grease 9 standard muffin cups with butter or butter flavored non-stick spray;  fill the unused cups one-third full with water to prevent warping.

To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.  Add the egg, beating well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.  Add to the butter mixture in 2 increments, alternating with the buttermilk and vanilla.  Stir just until evenly moistened.  The batter will be slightly lumpy.

Spoon the batter into each muffin cup, filling it three-fourths full.  Bake until golden, dry and springy to the touch, 20 -25 minutes.  A toothpick inserted into the center of a muffin should come out clean.  Transfer the pan to a wire rack and let cool for 5 minutes.  Unmold the muffins and let stand until cool enough to handle.

To make the topping, stir together the sugar and cinnamon in a small, shallow bowl.  Have ready the melted butter in another small bowl.  Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.  Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar.  Transfer to the rack, right side up.  Repeat with the remaining muffins (DUH).  Let cool completely before serving.

Donut Muffins 008

It just occurred to me as I was writing this post, you could totally substitute a simple powdered sugar and milk glaze for the cinnamon sugar, for a true Buttermilk Bar effect.

Next time!

07
Nov
12

Caramel and figs? Go “fig”ure!

In 2009, I posted Fresh Fig Tart and an ode to Marie.  Wow, have I really been blogging for over 3 years?  Well, I’ve been pretty lazy this past year about posting on a regular basis, but I’ve been bitten by the Blog Bug recently and I’m back for more fun.  Anyway, in the fig tart story I gushed about my crush on cookbook author and food genius, Marie Simmons. I also shared a recipe from her wonderful book, Fig Heaven.  Since I am on a fig roll this week, I tried another recipe from the cookbook.  Heavenly is a perfect descriptive word for this sauce.

FRESH FIG AND CARAMEL SAUCE FOR ICE CREAM

2 tablespoons unsalted butter, cut into pieces

6 to 8 ripe figs, any variety, stems trimmed, halved lengthwise

¼ cup sugar

1 cup heavy cream

1 teaspoon pure vanilla extract

Melt the butter in a 9 or 10 inch skillet until foamy.

Add the figs, cut side down, and

sprinkle evenly with the sugar. Cook, without stirring, over medium heat until the sugar caramelizes and the figs are browned on the bottom, about 5 minutes.

 Carefully turn the figs over and cook 2 minutes more.

Remove the figs to a serving bowl.

Add the cream to the skillet and boil,

stirring, until it has reduced slightly and the sugar has melted into the cream to make a caramel-colored sauce.  Let stand off heat for a few minutes.

Then stir in the vanilla and add to the figs.  Serve warm over ice cream.

My original intention was to serve this sauce over some ice cream, as the recipe indicates.  Since I had fresh baked coffee cake in the house, I went with a more decadent choice.  Coffee cake ala mode, the mode being Häagen-Dazs Caramel Cone ice cream, and this luscious fig caramel sauce.  It was surprisingly light.

I may have another fig recipe in the works, so check back with me, or better yet, just subscribe to this blog and you will receive an email the next time I share.  Have a figtastic day!

17
Apr
12

Waffles. They’re not just for breakfast.

I love waffles.  I never realized how much I love them until I received the ultimate waffle maker.  Katie gifted me with this fabulous beauty for my birthday this year.

The Kitchen Aid Pro Line

I always coveted the fancy flippy Belgian waffle makers in restaurants and hotels.  Now I have one of my very own and use it weekly.  I thought people were kidding when I read reviews online saying that they make waffles everyday.  Really?  Well, Katie eats a waffle almost every day.  A quarter of one, at least.  They make a great snack.  Just heat them on a low setting in your toaster to re-crisp.  I make a batch on the weekend and freeze them.  Individually wrapped and placed in a freezer bag, they stay fresh for at least a month or two.  Although, we go through them pretty quickly.  I made a big batch to send to Katie’s work for a breakfast function her department was hosting.  All she had to do to re-heat them was place them directly on the oven racks of a pre-heated oven for five minutes and they were good to go.  I heard a lot of the food was left over, but all of the waffles disappeared!

Best waffles I've ever tasted

I’ve made whole grain waffles and chocolate chip waffles.  On Valentine’s Day I made chocolate waffles and served them with a scoop of Hagen Daz Vanilla ice cream and warm cherry sauce on top. But our favorite waffles are the spicy savory kind.  They don’t need topping at all!  I’ve added a few extras to the recipe that came with my waffle maker and they are soooo good.  Try it and you be the judge.

Spicy Cornmeal Cheddar Waffles

 1 ½ cups flour

½ cup cornmeal

1 1/3 cups shredded cheddar cheese (or cheese of your choice

1 tablespoon baking powder

2 teaspoons sugar

½ teaspoon salt

½ -1 teaspoon cayenne pepper

 

1 2/3 cup milk or non-dairy milk (I use soy)

2 eggs

1/3 cup canola or vegetable oil

 

1 serrano pepper, chopped

1 jalapeño pepper, chopped

3 cloves garlic, minced

2 – 3 tablespoons soyrizo

In a large bowl, combine flour, cornmeal, cheese, baking powder, sugar salt and cayenne pepper.  In another bowl combine milk, eggs and oil.  Add liquid to dry ingredients; mix gently unitl moistened.  Gently fold in the remaining savory ingredients.

Cook in a preheated waffle maker according to instructions.  They are usually done in about 3 ½ to 4 minutes.

Light, crispy, spicy goodness

 

06
Nov
11

On Board the Crazy Train of Inspiration

Inspiration. I love that word. I love the idea of inspired thoughts and action. As human beings we are inspired by our world around us, every day, every moment. We just have to be aware of it.

For example, a few weeks ago as I was quickly breezing through the produce department on my way to the time clock, I overheard a snatch of a conversation between two co-workers. They were talking about Ozzy Osbourne. Bam! It hit me. I knew what I was going to be for Halloween this year. It was that simple and inspired.

Vampire Gran as Ozzy

Ozzy as Ozzy

A little scary

I’m not the only one lookin’ a little old

This was everyone’s favorite shot

Looking at some over ripe bananas in the fruit bowl this morning, I knew some baking had to occur today. Would it be muffins or waffles? I’ve fallen in love with two recipes lately and have been making them weekly. The muffins won the mental coin toss, so I commenced to prepare the pan, mash bananas, and gather my ingredients. The last time I made these muffins I added some sweetened flaked coconut. Everyone raved. I always put chopped nuts in the muffins, usually walnuts or pecans. Inspiration reared up and the bright light came streaming in. I heard the faint angelic voices in my head sing out in unearthly splendor. What if I add cocoa powder today? Chocolate, coconut and pecans = German chocolate goodness. German Chocolate Banana Muffins!

 

Holy breakfast break though, Batman! These are some fantastic treats. But are they really muffins? Or are they naked cupcakes? Cuppins? Muffcakes? (oh, that sounds kinda naughty). Breakfast cupcakes? Whatever we call them, they are inspired goodness. You be the judge.

German Chocolate Banana Muffins

1 ¾ cups spelt flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt (Kosher or sea salt)

¼ cup cocoa powder, sifted

1 ½ cups ripe mashed bananas (about 3 large or 4 medium bananas)

2/3 cups pure maple syrup

1/3 cup canola, sunflower or extra virgin coconut oil, melted

½ cup chocolate chips (use dairy free if making vegan muffins)

½ cup chopped pecans

1 cup flaked coconut

Turbinado sugar for sprinkling

Preheat oven to 375° Prepare 12 cup muffin pan with paper liners or light coating of oil

Whisk together flour, baking powder, soda, salt and cocoa powder in large mixing bowl.

In a smaller bowl mash bananas, oil, and maple syrup together.

Stir wet into dry ingredients until just mixed. Add chocolate chips, pecans and coconut.

Divide evenly into the prepared muffin pan. Sprinkle tops with turbinado sugar.  Bake for about 25 minutes until toothpick inserted into the center of the muffins comes out clean. Cool on wire rack.

Store in airtight container for up to 3 days. These freeze beautifully. Double wrap individually in plastic wrap and store in a freezer Zip Lock baggie.

Crazy full of chocolaty coco nutty Germany goodness

14
Aug
11

Where’s the Beak?

The Artful Dodger hipping Oliver to street lingo

“You do know what a beak is, don’t cha?” “It’s a birds mouth, isn’t it?” “For your information, a beak’s a magistrate.” That line from “Oliver”never made sense to me. Where is the connection? Anyone?

The Spanish word for beak is pico. I had a friend in Mexico nick named Pico because he was blessed with a hooter resembling that of Ringo Starr.

Pico de gallo is a popular salsa we like to pour over our tacos and enchiladas. But why is it called “rooster’s beak?” Again, where is the connection?

I consulted the “Food Lover’s Companion”, my first go-to book when I have a culinary connected conundrum. According to that source, “Pico de gallo [PEE-koh day GI-yoh] ….is a relish made of finely chopped ingredients like jicama, oranges, onions, bell peppers, jalapeño peppers and cucumbers along with various seasonings. This condiment was so named because it was once purportedly eaten with the thumb and finger, an action that resembles a rooster’s pecking beak.” Ok, I guess that makes some sense.

Here’s what I found on Wikipedia:

Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo inSpanish, is a common metaphor for the hyper-masculine (“macho“) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.

However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruitstomatoestomatillosavocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.[2]

The pico de gallo I am used to seeing and eating in California and the Pacific Northwest is more of a salsa or salsa fresca. Tomatoes, onion and garlic are the staple. And it’s chunky yet a bit on the soupy side, so I can’t imagine trying to peck that up with your dedos (that’s Spanish for fingers).

My simple, spicy version of Pico de Gallo

Enough scratching and pecking for the significance of the name of this spicy concoction. Here is my simple version of Pico de Gallo:

3 ripe tomatoes, finely chopped

½ yellow onion, finely chopped

3 large cloves garlic, finely minced

1 large jalapeño, finely minced

salt and pepper to taste

chopped cilantro (optional)

Rough to finely chop the ripe tomatoes

These summer beauties were the perfect ripeness!

chop the onions

make sure they are pretty fine

ditto the jalapenos - keep the seeds if you want the heat or remove for a less heated condiment

Remove the skins from the garlic cloves

The easiest way to remove the skins from garlic is to chop off the hard, woody end and using the flat of your chefs knife, give it a good firm bash with your fist.  Did that make sense?  Place the knife on it’s side over the garlic clove.  Make a fist like you are playing one-potato-two-potato and smash it down on the knife.  One smash is all you need do.

Finely chop all of that beautiful garlic

Place it all in a mixing bowl and give it a good stir.  Season with salt and pepper to taste,  You can also add chopped cilantro if you like.  I didn’t have any on hand the day I made this, otherwise it would have made it in there too.

Spoon over your favorite Mexican dishes or anything that you like. It's great on it's own with some tortilla chips.

Whether you call it pico de gallo, salsa fresca, tomato relish or Mexican ketchup, it doesn’t get any easier to make.  Team it up with some guacamole and get the party started.  Hmmm….where’s that avocado?

28
Jul
11

Buckwheat is O-Tay!

What comes to your mind when you hear the word “buckwheat”? Kid with a funny name on the Little Rascals? Pancakes? Something that pillow you heat in the microwave is stuffed with, perhaps? If you are in the know, maybe soba noodles? I just found out that soba noodles were made from buckwheat. I did preface that sentence with “if you are in the know”, which, obviously I am not. I’d be willing to bet that blueberry muffins and granola might not make it into the top answers on “Family Feud” when they surveyed 100 people about buckwheat usage.

Be that as it may, I’m here to tell you that buckwheat makes both great granola and muffins! And that both are vegan AND gluten free. And they taste great. Who knew? Another tid bit of information that I’d like to pass along is that buckwheat is another one of those power foods that helps lower cholesterol and blood pressure. The fact that buckwheat is so good for us is reason alone for adding it to our diet, and the fact that it makes killer treats is a plus.

Moist, buckwheaty blueberry muffins


Blueberry Buckwheat Muffins

adapted from “Get it Ripe” by Jae Steele

1 3/4 cups whole buckwheat groats (raw, not toasted)

2 cups filtered water (room temp or just-boiled)

1/2 cup maple syrup

1/2 organic non-dairy milk

1/3 cup flax seeds (golden preferred) I used ground flax seeds and they worked great!

1/4 cup softened non-hydrogenated coconut oil or sunflower oil (plus extra for coating the pan)

2 tbsp. fresh lemon juice

zest of 1 organic lemon (if unavailable, skip it)

1 tsp anise seeds, ground (optional) I used cinnamon instead because a: I didn’t have any anise and b: I don’t really care for the flavor of anise

1/2 tsp sea salt or kosher salt

1 tbsp baking powder

1/2 tsp baking soda

2 cups fresh or frozen (not thawed) blueberries

Rinse the buckwheat, then combine it in a bowl with the room temperature water and soak overnight (or combine with the just-boiled water and soak for an hour).

Preheat oven to 375 degfrees F.

Prepare muffin pan with paper liners or a light coating of oil (you’ll need tp prepare 16 cups instead of the standard 12)

Poar the soaked buckwheat (along with any unabsorbed water) into the bowl of a food processer or blender; add syrup, milk, flax seeds, oil, lemon juice, zest, anise (or cinnamon)

and salt, and give it a whirl for about a minute, until the buckwheat kernels are broken down. Add the baking powder and baking soda, and whirl again for another 10 seconds to combine. Srape with a silicone spatula and give it another pulse or two.

Pour the batter into a large mixing bowl and, using a silicone spatula, fold in the blueberries.

Portion batter into prepared muffin cups, filling them to the top (I like to sprinkle the muffin tops with turbinado sugar to give them a sweet, crunchy crust) and bake for 25 minutes, until the tops are browned and a toothpick inserted into the center comes out clean.

Cool on a wire rack and remove from pan while still a bit warm.

Store in an airtight container for up to 2 days, or in the fridge for up to a week.

ready for it's close up

and here's a peek inside

These muffins are seriously good.  I shared one with my friend, Emily, and she made them for breakfast the very next day!

buckwheat groats

Buckwheat groats are hulled, crushed grain.  Some of you may know them by a different name, kasha.  What ever you call them, they are super easy to work with.  You can roast them or cook them like rice.

Here is another easy recipe that makes a low fat granola everyone loves.  Seriously, everyone who has tried this stuff at our house has asked for the recipe. And here it is:

BUCKWHEAT GRANOLA

3 cups raw buckwheat groats

1 cup chopped nuts

1/2 cup turbinado sugar (or other dry sugar)

1 heaping teaspoon cinnamon

1 teaspoon cardamom

a dash or two of ground nutmeg or a few grates of fresh nutmeg – even better!

1/4 teaspoon kosher salt

1/2 cup peanut butter (or any nut butter)

3/4 – 1 cup dried fruit of choice

Preheat oven to 350 Degrees F.

Lightly oil or use silicone liner (my preferred method) on baking sheet

Place buckwheat in strainer and rinse throughly

Place buckwheat in large mixing bowl and add sugar, spices and nuts.

all that goodness in a bowl (the buckwheat groats are underneath)

Spread evenly on baking sheet.

Bake for 20 minutes, then stir. Bake an additional 20 minutes, or until lightly brown

'till it looks like this

After removing from oven, pour the contents of the baking sheet back into the bowl and add nut butter and mix thoroughly while still hot.

stirring in the peanut butter

Add dried fruit and let cool in bowl to crisp up.

I added dried apricots and dates to this batch

all mixed in

Store in air tight container.

looks good enough to eat

This granola is great as a snack, as a topping on ice cream or mixed into yogurt.  I hope you try these recipes, especially if you have someone in your life who is gluten intolerant.  They will love you for it.

31
Mar
11

All right, already, I’ll write something!



Hi, Vampire Gran here. I'm sorry I haven't posted here in Vampire Gran's Kitchen for a few months. Other interests have dragged me away, as I am sure happens to all of you from time to time. I'm back for the moment and ready to share some stories of what has kept me away. Hopefully they will be of some interest to someone out there. Let's get started, shall we?

The thing about seeing some of your blog readers in person on a regular basis is they can give you a hard time about not posting.  Right, Cat and Robert H.?  Yes, I am totally guilty of not keeping up with my self-professed passion of interest.  I’m sorry.  And I wish that I could tell you all about some amazing adventures of travel or winning the lottery or some such excitement, but there has been none of that.  Well, there was a nice trip to the coast recently and I will write about that, but not today.

Truth is I have allowed other interests to tear me away from my beloved blog.  For starters, I bought a new sewing machine.  It even has a name!  Anna. I did not name her, she came into my life already saddled with that moniker.  She’s a Baby Lock brand and she is so sweet!  Our old Singer needed some TLC and the cost of having that overhauled was about $50.00 less than a brand new machine, so, you do the math.  Anyway, I’ve been having fun mending a ton of clothes around here and making some frocks for my Barbies.  I’ve also been playing a lot of pool, getting ready to be on a 9 ball team with Katie starting tonight. I don’t want to make our team look bad by being a sucky player!

In January I taught a cooking class.  My friend, Angel, is the volunteer co-ordinator at North West Ministries and she asked me to come and teach again.  I taught a tofu class there this past November and it was a lot of fun.  Last time I had a set curriculum complete with printed recipes for everyone and actually knew what I would be working with.  Angel and I thought it would be fun to do a “black box” class.  A black box test is what you get in culinary school.  You don’t know what you will be cooking until you open the box and see what your ingredients are.  Since there is a full food pantry at the church and you never know what will be there, we thought it might be helpful to the people who depend on that food to learn how to utilize it and make it tasty.  Hence, the “Black Box” cooking class.

Fortunetly, Angel had a volunteer to help me all lined up.  His name was Robert and he was awesome.  Turns out he does personal cheffing so it really turned out to be the Patty and Robert show.  He wasn’t very vocal, so I did all of the talking, but I turned the stir fry portion of the class over to him and we worked well together.  Plus he was a whiz at keeping the kitchen spic and span as we worked!

A sweetheart of a guy came in and took pictures and a little video that I will share with you now.

It’s not the greatest video, but it’s something to share with you.   I wish it had some music or narration so you could get a better idea of what we were making.  Here are a bunch of still shots where I will attempt to describe what the class was like.  I’ll share a recipe at the end of this post.

As I mentioned, there is a food pantry at the church for people in need and this is some of the pretty nice produce that was available the day I taught the "black box" class.

I'm adding olive oil to some peeled and cubed butternut squash in this shot. The photographer arrived a little late for the actual cubing of the squash. This student was fascinated with everything. She had never had butternut squash before was was ready to try it.The baking sheet was lined with foil. After adding olive oil, salt and pepper to the butternut squash, I spread it all out on the baking sheet to roast.Here I am starting to make a glaze for the squash. There is some soy sauce in the bowl and the photographer asked me to show the bowl for the picture. Not too exciting as I had not added the remaining ingredients yet.

Squeezing in some lime juice to the sauce. Fresh lime juice is better but we're using what we have on hand, remember?

Whisking it all together. There's my most curious student. Wish I could remember her name. She was pretty sweet and very enthusiastic.

He moved in for a close-up of the whisking action.

This is a really nice food pantry. They even had Portobello mushrooms! I marinade it with lots of garlic, olive oil, soy sauce and hot sauce.

We cooked this mushroom off in a frying pan.  At home I would have used a grill pan or the barbecue.  The class really was impressed with this simple, yet unusual for them, treat.

That's Robert, my volunteer assistant. Not sure what was up with the dark glasses. I'm pretty sure he could see what he was doing.

See, there really was a few more students besides my number one fan there.

I look a little confused in this shot. Getting ready to measure some rice.

Robert is on veggie chopping detail for his stir fry.

He was a lot more precise than I would have been!

I'm telling you, if you need emergency food assistance, contact NorthWest Ministries in Portland. Look how nice these vegetables are!

Let's get some onion in there.

Vampire Gran taking the squash out of the oven for a bit of a stir before adding the glaze.

Doing a little glazing action now

Still at the stove while students look on

Meanwhile, back at the prep table, Robert keeps cutting up the beautiful veggies

We're turning, we're glazing

Unfortunately, the photographer had to leave before our feast was ready, so there are no photos of the complete meal!  Everyone sat down to a meal of grilled Portobello mushroom, vegetable stir fry over steamed rice, mixed green salad with a simple vinaigrette and sweet and spicy roasted glazed butternut squash.  We did it all in a two-hour time slot, including clean up and consumption of the meal.

I love this squash recipe.  I actually adapted it from a recipe that was on Vegan Good Things (you can click on her link over there on the right under  BlogRoll).  the original recipe was for Brussel sprouts which is fantastic, but I have found that this glaze works great with any vegetable.

SWEET AND SPICY BUTTERNUT SQUASH

1 Butternut Squash, peeled and cut into 1/2′ – 3/4′ cubes
olive oil
Kosher salt
freshly cracked black pepper
In a large bowl, toss cubed squash in small amount of olive oil.  Add salt and pepper to taste.  Spread on foil lined baking sheet and place in a preheated 350 degree oven.  Roast for about 20 minutes.

GLAZE

2 – 3 tablespoons tamari or soy sauce
1/4 cup maple syrup or honey
juice of one lime
hot sauce to taste ( I usually free pour about 2 tablespoons)

Use the same bowl that you tossed the oil and squash in.  Mix glaze.  You are going to glaze the squash AFTER FIRST ROASTING IT FOR 20 MINUTES.
Remove squash from oven and toss in glaze.  Spread glazed squash back onto the baking sheet, reserving some for drizzling before serving, and return to oven.  Bake for another 15 minutes or until the squash is tender and caramelized.

That’s it.  You are done and it is delicious.




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