Spiced Squash and Toasted Almond Quinoa

Having been on maternity leave for the last 13 months, I'll admit that I've watched my fair share of daytime television. But for all you haters out there, I'd like to point out that you can learn some really interesting and valuable things on some of these shows! For example, did you know that Anderson Cooper rarely eats anything other than boiled hotdogs? Or that you can incorporate your leftover Halloween pumpkins into your at-home workouts? Ok, so not everything is ground breaking! But it passes the time and if you're lucky you come away with a piece of information that is actually useful in everyday life. This recipe is a great example of that!

Aida Mollenkamp is a Food Network chef that was featured on daytime's Access Hollywood Live about a year ago. She prepared this recipe and it looked so good that I immediately looked it up online so I could make it that night! It was fantastic! I did make a couple minor adjustments in the preparation as well as by adding black beans...making it a nice hearty complete meal.

If you've never heard or tried quinoa in your kitchen, I highly recommend it! it's as simple as cooking rice and is truly a super food! It has a nice fluffy texture with a slightly nutty flavour. It comes in red or tan...I used the red quinoa in the picture but the color doesn't make any difference in the taste. Quinoa is high in protein, fiber, magnesium, iron, copper and phosphorus, making it especially valuable for persons suffering from migraine headaches, diabetes and cardiovascular problems (source).

Spiced Squash and Toasted Almond Quinoa

Ingredients
2 tablespoons olive oil
3 cups small-diced butternut squash
2 teaspoons ground cumin, coriander, and paprika
1.5 cups quinoa, rinsed and drained
2 teaspoons salt, plus additional for seasoning
3 cups vegetable broth or water
2 teaspoons freshly squeezed lemon juice
1 teaspoon packed lemon zest
1 can black beans, drained and rinsed
3 thinly sliced medium scallions
1/2 cup slivered almonds

Directions
Heat oven to 425 degrees. Spread diced squash on a cookie sheet, drizzle with olive oil and cook for approximately 30 minutes (flipping once) or until fork tender but not too mushy.

Meanwhile, rinse quinoa and drain. Heat a medium pot over medium heat, add quinoa, and stir frequently until moisture evaporates and it makes a popping noise, 5-10 minutes. Add broth and 2 tsp of the salt, stir briefly and return to a boil. Cover, reduce heat to low, and simmer until quinoa absorbs liquid and grains are tender, about 10 to 15 minutes.

Stir in roasted squash, black beans, lemon juice, zest, and scallions and season to taste with salt and freshly ground black pepper. Heat on low-medium heat until heated through. Sprinkle almonds over the top and serve.

Enjoy!

You can find this recipe on Aida Mollenkamp's blog Pairs Well with Food.

Pumpkin Pie with Pecan Crust

There's something about Fall weather that just makes me crave pumpkin... And with Thanksgiving coming next weekend there's really no better reason for breaking out a yummy pumpkin pie recipe! I found this one online a few years back and therefore can't credit the author, but if I could, I'd tell them that this recipe is one of my favorites of the season!

The recipe itself is very quick and easy to make. I especially like the pecan crust as I haven't had luck with traditional crusts in the past so I tend to avoid them. I've made it a few times now and each time the pie sets really nicely, making a thick and smooth texture. Because the pie is only sweetened with a half cup of maple syrup, it's not too sweet, allowing the flavour of the pumpkin and other seasonal spices shine!!

I hope everyone has a wonderful Thanksgiving weekend with your friends and family...and don't forget good food too!!

Ingredients

Pecan Crust
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup vegetable oil
3 tablespoons real maple syrup

Pie Filling
1 cup soy milk (or other non-dairy milk)
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1/2 cup real maple syrup
1/2 - 1 tablespoon grated fresh ginger (add to your taste)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Directions

Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.

Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

Combine oats, flour, remaining pecans, cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and maple syrup and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

Blend soymilk and arrowroot/cornstarch in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, maple syrup, ginger, cinnamon, salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.

Bake for about 35-40 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, at least 3 hours to overnight. Serve chilled or at room temperature.

Enjoy!