Savory recipes

Savory recipes

Butternut Squash Muffins


I love squash! Any kind! And I really like using it in recipes that call for pumpkin.

Several years ago, my sister Lorie Beck put together a recipe book for baking with pumpkin and squash, and it’s been so much fun to try her ideas! The recipe featured here was inspired by her, so thanks Lorie! The squash pictured is butternut, and it’s one of my favorites. Once you get used to using fresh (or frozen) squash for things that call for canned pumpkin, you will be hooked! The taste is full and rich!

To cook, simply cut open and remove the seeds. Then place on a baking sheet and cover with foil. Bake for 45 minutes to an hour, or until it is soft enough to pierce with a fork.
Then simply remove the squash from it’s skin and use it in any recipe that calls for pumpkin. It has all the flavor and color but not the really fibrous texture of most pumpkins.
You can also bake squash and then freeze it in Ziploc bags to save it for later. It helps to measure and label it in one or two cup sizes. That small effort makes a big difference when you want to pull the right amount from the freezer for whatever recipe you are using.
Of course you can always just use the baked squash as a side for dinner. Top it with butter and salt and it is yummy! It’s a great baby food too!

Butternut Squash Muffins

1 2/3 cups flour (I used a pre-made gluten-free blend; if you use our own GF flours, remember to add 1/4 tsp guar gum for binding)
2 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp pumpkin pie seasoning
1/4 tsp salt
2 beaten eggs
1 cup baked and mashed butternut squash
3/4 cup honey
1/3 cup coconut oil or butter
1 tsp vanilla
Optional: 1/2 cup chopped pecans, 1/2 cup chocolate chips, 1/2 cup raisins

These make good large muffins or medium {regular} sized or small ones. Beware though that the small ones get popped so fast they really disappear quickly!

Grease muffin tins with butter or coconut oil or use paper liners. (18 medium sized) Preheat oven 375°.
Stir together dry and wet ingredients separately, then combine. Fold in nuts, chips and raisins if you want them.

Bake for 18-20 minutes.

Enjoy and happy fall-time!



It’s Greek to Me!


Today I had the delightful opportunity to sit in the sun at a little French restaurant and eat….a Greek salad!

My mouth is still singing!

Greens, kalamata olives, cucumbers, squares of red and green peppers, feta cheese and tomatoes, tossed in a lemon, olive oil vinaigrette.

Supremely easy to make, bright and crisp texture and tangy, mellow flavor!

I hope you are having opportunities to eat in the sun!



P.S. Today, Garth stopped eating and smiled at me, giving me time to catch up since I was taking so much time taking pictures of everything I was eating.  What can I say, I love food!




Lime Fish Taco


A friend shared this recipe with me a while ago and I just got around to trying it! And of course I tweaked it. The flavor is amazing! I hope you love the fresh lime and cilantro!

For the slaw:
3 cups shredded green cabbage
1/2 cup diced red onion
1 cup sour cream
1 lime juiced
1/4 teaspoon salt

For the taco:
4 tilapia filets
1/4 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Corn tortillas; cilantro and lime

Make slaw by mixing veggies and spices and put in refrigerator to chill. (I also added grated carrot and cilantro for color and extra nutrition.)

Mix together seasonings and season tilapia filets on both sides.

Cook the fish over medium heat for about 5 minutes, turn and cook another 4- minutes.

You can break the filets into pieces or just slice them down the middle, so one half fits down the center of the tortilla.

Heat tortillas in a small amount of olive oil and assemble with fish and slaw.

Squeeze lime juice on top and garnish with cilantro.

If you haven’t ever tried fish tacos, I highly recommend at least a taste. Sure makes for an easy and delicious meal.




Tara’s Quiche!


Oh my goodness, we had a treat this week! 

It has an almond crust, which you could certainly play around with and see what texture suits you. I think this would be good made with a gluten-free blend, with whole wheat or a combination of whole wheat and white flours.

The crust is seasoned with fresh garlic and fresh herbs (or dried if you don’t have fresh on hand), and moistened with olive oil and a little water. I used a small skillet and a small casserole dish (because I wanted my friend to try it!) and so I made two small and thin pies instead of putting the whole recipe in one dish, as you can see Tara did in the picture of her pie below. Both were moist and tasty, so make them either way.

Roasting the sweet peppers makes a big difference in their flavor, and it is easy to do. Simply, seed them and cut them in half; put them on a cookie sheet and drizzle them with a little olive oil, turn them skin-side-up, then put them in a 400° oven and roast until the skins are crispy and brown. Then remove the peelings (which is the most labor intensive part of this dish), and slice or dice them. (Tara diced hers but reserved a few strips for the top which was a beautiful touch!)

So for the details.

I started the peppers roasting and buttered the skillet and casserole dish I was using. Then, made the crust which is:
2 cups un-blanched almond meal (I had and used blanched and it was good too)
3 garlic cloves, minced
1 Tablespoon Italian seasoning or 2 Tablespoons fresh, chopped herbs (I used fresh basil and oregano)
1/2 teaspoon Real salt
1/4 teaspoon freshly ground pepper (I love using a peppercorn blend!)
1/3 cup olive oil
1 Tablespoon and 1 teaspoon water

Combine your almond meal (or flour substitute) with seasonings. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into your greased skillet or pan until it is even on the bottom and up the sides a ways. Bake the crust at 400° for 18-20 minutes, until it is golden and firm.

Followed by the filling:
2 huge red peppers, roasted and skinned and sliced or diced
2 medium zucchini grated
6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2/3 cup freshly grated Parmesan cheese (Tara’s note: “I grated the Parmesan with the same grater I used for the zucchini. Quite large for Parmesan, but I like it better for quiche so you get little pockets of cheese.” I had pre-grated cheese and it worked well too.)

When the crust is baked, pour in the egg mixture and bake (still in your 400° oven) for 30 minutes, or until the center is firm to the touch.

The flavor is so rich and delightful! I hope you have some fun with this and that your family will enjoy the fruit of your labors.

Happy harvest!


We will have more tasty ideas from T. when she returns in the fall. Inshallah!
Until then, we’ll miss you!






Tinfoil Dinner {Crock-pot Style}


Make a meat mixture of:

1 pound of hamburger

1/3 cup oatmeal or breadcrumbs

handful of green onions

2 eggs

1/4 tsp dry mustard

salt and pepper

Press into the bottom of the pot. 

Then add layers of veggies:

-onions and mushrooms

-carrots and potatoes

-green pepper, fresh parsley and oregano {or whatever fresh herbs you like}

-salt and pepper.

Cover and set on low. Mine took six hours and the veggies are moist and tender.

You could serve this with warm bread and sliced tomatoes.

{I think that this would also be good with squash finely chopped or grated as the last layer.}

Happy meal-time! Your efforts make a big difference in your family’s world. 

Be well!