Wednesday, November 30, 2016

Nut Crust Pumpkin Pie made with Home Grown Meaty Green Pumpkins

      In this Image in the back are two of my 10 "Meaty Green Pumpkins" I grew this summer.   I think they are also known as the Utah Winter Pumpkin.  They have thick flesh which is very orange and sweet tasting.  The center seed pod is small and the seeds are delicious.   These are the last two.  I have given away 3 of them and rendered the other 5.  I carve them up (yes, lots of work), cut up the meat, dry the seeds and either cook the meat and blend it up ( after boiling chunks of pumpkin, I puree it and store in pint jars in fridge or freezer) or dehydrate it in chunks as pictured. This pie is the best I've ever made and without starchy ingredients so it could qualify as Paleo.   

Recipe for Nut crust;  for 2 pies:

in processor;  1 cup walnuts
                      1 cup pecans (part of this can be almond meal)
                       6 dates cut up and without seed
                            or 2 TBS coconut sugar
                       1 egg
                       1/2  tsp. real salt
                       2 TBS  coconut oil

     Divide the mixture between 2 pie pans and hand press it into the bottoms and half way up the sides of the pans.  Bake at 350 for 7 minutes. 

                        4 eggs
                        32 ounces of pumpkin puree
                        1 pint heavy cream
                        1 tsp. real salt
                        2 tsps. cinnamon
                        1 tsp.  ginger
                        1/2  tsp. cloves
                        1/2  tsp. nutmeg
                        1 1/4 cups maple syrup, or brown sugar 

Process all ingredients and divide between the two pies.
Protect edges of pie with a ring of foil.  Or not. 

Bake at 425 for 15 minutes then reduce heat to 35 and continue baking for 40 -50 minutes.  

Monday, November 14, 2016

The Red Cracker; Flaxseed, Tomato, Red Bell Pepper Dried Food

This image looks like meat but really it is all vegetable and seeds.  At the Barebones Camp in July I met this wonderful woman whose food for the week was in gallon zip lock bags as crackers.   I loved her idea and the foods she had dehydrated...she called them "crackers" but there is no grain in them.  Since then I have been making some from her recipes and I have invented some of my own.  

Healthy and easy to carry these foods are just the thing for on-the-go people.   This first recipe is hers and the color is very red wet or dry.   I love the savory seasonings.

You will need a dehydrator.   Mine is rectangular and called 
"l'Equip" sold by Emergency Essentials.  It has a heating element and a fan so it works very quickly. You will also need from 6-8 clear, flexible, solid trays. ( they usually come with a dehydrator).

Soak 2 cups whole flax seeds in 2 cups good water 6-8 hours

1 large, peeled red beet
1 large red bell pepper  not peeled
3-4 tomatoes  not peeled
1/2  yellow onion yes, peeled
3-4 cloves fresh garlic   also
1/2 tsp. real salt
2 tsp. powdered cumin
2 tsp. chili powder
1 tsp. oregano 
1 tsp. turmeric
1/2 cup  raw pumpkin seeds

Add blended mixture to the soaked flaxseeds.  
oil the flexible trays with olive oil and spread out the mixture on the trays as thin as possible without creating holes.

Place the trays on the bigger trays of your dehydrator and start.  If you have a temp gage, turn it to 100 degrees...not much hotter.  It is not necessary to cook this food...just dry it. It should  take about 24 to 32 hours to dry crisp.