Whiteley Creek Homestead

It looks like a grasshopper pie, but it doesn't have even a hint of mint. So, no, not a grasshopper pie; this is an avocado lemon pie recipe from the California Avocado Commission.  

With a ready-made Heartland Graham Cracker or Granola Crust, in fifteen minutes, it's in the fridge chilling. The granola crust's slight hint of coconut complements the pie's lemon flavor. (Crust ingredients: whole grain rolled oats, palm oil, whole grain rolled wheat, brown sugar, oat flour, sugar, canola oil, coconut, rice flour, almonds, acacia gum, whey (milk), honey, salt, baking soda, malted barley flour, wheat flour, and dextrose.) A simple from-scratch graham cracker crust made with melted butter and a smidgen of sugar would take but minutes, too. What is the sugar content of sweetened condensed milk? Well, let's look at it this way. Consider this pie a treat, cut it into small pieces… and savour each bite.

Avocado Lemon Pie

1 ripe avocado (I used 2 avocados because mine were small.)

½ cup (fresh) lemon juice

lemon zest, to taste

1 (14 oz.) can sweetened condensed milk (I used ½ can organic sweetened condensed milk; it was perfectly sweet.)

1 (9-inch) graham cracker (or granola) pie crust – purchased or homemade

whipped cream, optional

sliced almonds, for garnish (or chocolate shavings)

In a blender, whirl avocado, lemon juice, lemon zest, and sweetened condensed milk until smooth. Pour mixture into prepared pie crust. Place pie in refrigerator for 3-4 hours and allow to set. Slice and serve topped with a dollop of whipped cream and garnish.

Color abounds. It's there all 'round. We need but notice. 

I opened my fridge and there they were. Lime green and white leeks, buff-colored butternut squash, and purple and orange sweet potatoes. Not purple potatoes but purple sweet potatoes. I sliced the leek vertically leaving the root intact to prevent the layers from completely separating. A leek's layers are magnets for soil, so just run 'em under water to rinse the soil away. Cut off the root ends and tough, dark green tops. Some sources recommend using only the white and pale green parts of leeks. Others say to include a bit of the darker green, about an inch. That's what I did. Chop leek into 1/4-inch slices. This YouTube video preps the leek another way. Either one works. I say it's good to know both ways for different applications. This is truly a throw together, sit-down-and-eat recipe once you know how to prep a leek… and butternut squash. I prepared the squash by cutting a slice off both ends, set it upright to remove the outer skin with a vegetable peeler (or a knife), then cut it into two parts where the chunky stem meets the bulb. (See photo.) This exposes the seeds so they can be easily scooped out. The solid chunk is perfectly suited for fries, but this entire squash is destined for soup. Here's a YouTube video that demonstrates an alternate way to prep a butternut squash. 

I know. It's a rather odd color for squash soup. Remember? I used purple sweet potatoes. Whatever color veggies you choose to use, this soup is super simple. A few ingredients that add a good bit of  flavor. The recipe comes from the blog, Cannelle et Vanille. German translation is cinnamon and vanilla according to Google Translator. Click on the my book link where you must play her video. It will make you smile.

Leek Butternut Squash and Sweet Potato Soup

2 tbsp olive oil

½ cup (½ leek), diced… I used one whole leek.

1 clove garlic, minced

2 cups butternut squash, diced (I used one whole butternut squash.)

2 potatoes (I used 2 sweet potatoes.)

3 cups chicken stock (I used 3 c water + 1 tbsp McKay’s Chicken Style Broth and Seasoning.)

1 tsp salt (I used Johnny’s No MSG Seasoning Salt.)

black pepper

In a medium pot, sauté the leeks in olive oil for about 2 minutes. Do not let them brown. Add the garlic, squash and potatoes and sauté them for another minute. (I sautéed the leeks until softened but not browned and added in the garlic near the end because it browns easily and you don’t want it browned. I didn’t sauté the squash and potatoes. I just tossed them into the pan.) Add the chicken stock (or water and McKay’s seasoning) and salt. Bring it to a boil and then reduce heat to a simmer and cook covered for about 20 minutes until veggies are tender. Purée the soup. Ladle into bowls. Optional: add a dollop of sour cream and a sprinkling of cracked black pepper.

I looked in my fridge and what did I see? Boiled eggs, red peppers, avocado, and a tomato ripe as can be.

So, I sliced the red pepper in half, filled it with egg salad (prepared with grape seed oil Vegenaise), and topped it with diced tomatoes and avocado. A little sprinkle of salt (I used Johnny's Seasoning Salt) and pepper… ready to eat. So good and simple.

A watermelon radish. It resembles a turnip and a mini watermelon. It grows 3-4" in diameter. I've never had one until today. Maybe because I am not a fan of the "fire" typically associated with radishes. However, the flesh of this heirloom radish is milder and sweeter. According to my Internet research, the watermelon radish loses its pungency as it matures, unlike many other radishes. 

Thinly sliced or grated raw as a salad ingredient, the flavor is reminiscent of jicama. Alternatively, it can also be roasted like a turnip and mashed like a rutabaga, but it will lose its amazing color in the cooking process. If you grow them in your garden from seed, or you purchase them directly from a local farmer who hasn't trimmed the tops, eat the greens as they are a good source of calcium.

Fish en papillote. French for fish "wrapped in foil." Or in this application… parchment paper. A little parcel of fish and veggies in the oven. Steaming in their own juices. A complete meal in a tidy little package… parcel. 

Last night, I finished reading Dinner a Love Story It all begins at the family table by Jenny Rosenstrach which describes her challenge to establish a family ritual of sharing a meal together each day… despite working a full-time job outside the home, until a couple years ago, while raising two young children. First, her husband Andy and she established a time that they would leave work each evening. Emails, text messages, phone calls, unfinished projects… it would be there in the morning to tackle anew. She doesn't sugar coat her family's journey. She describes the challenges, alongside strategies, and offers encouragement. Because it's important. Throughout the book, she shares simple nutritious recipes to make it happen. A couple posts ago, I wrote about making baked zucchini fries from Jenny's book. These parchment wrapped fish and veggies parcels are just as easy and tasty. 

Parchment Wrapped Fish and Veggies Parcels

¼ cup olive oil (I used 2 tbsp, but I think 4 tsp would be sufficient.)

few dashes red pepper flakes

4 fish fillets, such as gray sole, flounder, salmon,
tilapia, sea bass, or snapper (I chose tilapia.)

3 small potatoes, any kind except baking potatoes, unpeeled
and thinly sliced

1 lemon, sliced horizontally

½ medium red onion, or 1 shallot sliced

green veggies, simmered in salted water for a few minutes
(e.g., baby bok choy, asparagus spears or stemmed chopped kale) I used
broccoli. I think Swiss chard and slices of yellow summer squash and zucchini
would be good, too.

chopped fresh herbs (e.g., chives, parsley, cilantro)

sesame oil, optional

salt and pepper

Preheat oven to 400°. Pour the olive oil into a measuring cup (or custard dish) and add the red pepper flakes. (I found that adding red pepper flakes to the olive oil didn’t add flavor at all. Jenny said that you can use plain olive oil, too, if you want to avoid heat.) Lay down four 15×15-inch squares of parchment paper or foil and place 1 fish fillet on top of each sheet. Top each with a few slices of potato, lemon, onion, and desired veggies. Drizzle with spicy (?) olive oil. Top each pack with fresh herbs, a dash of sesame oil (optional), and salt and pepper. Wrap the parcels, as shown in my photo, to create a seal so the steam doesn’t escape. (A Google search will give you additional wrapping options.) Place the parcels on a baking sheet and bake for 20 to 25 minutes. It’s hard to overcook the fish when steaming like this. Remove from oven. Be careful when unwrapping as the escaping steam is hot. Serve one parcel per person.  

I have gleaned recipes from many sources that have found a place in my keeper file, but when I have no time or patience for a dud, I go straight to Food Network's Ina Garten (aka Barefoot Contessa) and Alton Brown. This time, I landed in Ina's kitchen for a meatloaf recipe. If you desire a large quantity, go to foodnetwork.com and pull up Ina Garten's original recipe which uses 2 1/2 lbs of ground chuck. If you want a smaller version using 1 lb ground beef, I have reduced the measurements in this blog post. I also added in spinach, red pepper, and tomatoes. Toss fork-pricked whole potatoes into the oven to bake at the same time.  

Barefoot Contessa Meatloaf

1 tbsp olive oil

1 cup chopped onion

½ tsp dried thyme

scant 1 tsp salt

½ tsp black pepper

1 ½ tbsp Worcestershire sauce (I used Bragg Liquid Aminos.)

¼ cup chicken stock or broth

1 tbsp tomato paste (I used mild salsa.)

1 lb ground chuck (I used grass-fed ground beef.)

¼ cup dry bread crumbs

1 egg, beaten

spinach, red pepper, and tomatoes, chopped (my additions)

¼ cup ketchup for spreading atop loaf

Preheat oven to 325°. Sauté onions in oil, then add thyme, salt, pepper, Worcestershire or Bragg, chicken broth, and tomato paste (or salsa). Mix well. Combine onion mixture with ground meat, bread crumbs, and egg (plus optional veggie additions). Lightly press into a 4 ½ x 8 ½ loaf pan. Spread the ketchup evenly on top. Bake for 1 to 1 ¼ hours, until the internal temperature is 160°F and the meatloaf is cooked through.  (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.)