No harvests were made last week. I also didn't take a lot of photos of food. But I did have a couple. the first is a pie made from my homegrown butternut squash. Well not really a pie as such. There is no crust. So I guess you would call it a custard. If you take the crust out of pumpkin pie it is almost good for you. Soy milk, eggs, squash, spices. Yes there is some sugar, but I don't add a lot when I'm trying to be healthy.
Sometimes my lunches get weird. I had a sweet potato dish (sweet potatoes, onions, and thyme from the garden) and some baked beans (yellow eye beans and onions from the garden). The beans were an experiment. I can't eat tomatoes and the typical canned beans have tomatoes in them. But the traditional recipe for Boston Baked Beans doesn't. It relies on mustard and molasses for flavor. Well that and cooking them for eight hours in the oven so all the sugars are caramelized. They are so much better than the regular canned beans. I want to try to can them sometime this winter as I much prefer my beans canned than frozen, and the recipe takes too long to do it every time I want beans. I wanted to make the recipe once without canning just to make sure I like it. And I really, really do.
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.
I don't eat sweet potatoes (long story) but that combination actually tempts me. Sweet potatoes, onions and fresh thyme. At the very least, I'd make it for my family. Do you have a recipe? I hope it includes butter!
ReplyDeleteThis may be cheating--I can't post a real post this week so linked to my facebook page with my harvest picture. Thanks, as always, for this fabulous thing you do. I am pretty sure it has kept me gardening in this my first year!
http://allrecipes.com/recipe/roasted-sweet-potatoes--onions/detail.aspx?event8=1&prop24=SR_Title&e11=sweet%20potato%20amaretto&e8=Quick%20Search&event10=1&e7=Home%20Page
DeleteI don't use butter though. I use coconut oil.
I am glad you were able to find a bean recipe that you really like that has no tomatoes or peppers in it.
ReplyDeleteThe food on your plate look very tasty! You inspire me to want to eat more healthy!
ReplyDeletePumpkin custard is very yummy. I like to bake individual ramekins of pumpkin custard which makes great individual desserts. Have not done that for a while but am now feeling the itch to do so. :D
ReplyDeleteBeen light harvests on our home front too but there have been some.
I MUCH prefer my "pies" that way. I have never cared for the crust and always left it behind. Funny because I adore good bread!
ReplyDeletePumpkin/squash custard is a favorite too. Who needs the crust? Have you ever tried sweetening it with maple syrup? Imagine they might do that upcountry. Susan
ReplyDeleteI don't do the pie with maple syrup, but I have a casserole that is similar and does use maple syrup. I think it goes very well with the squash. Much better than regular sugar.
DeleteLove those roasted veggies with time...mmmmm.
ReplyDeletewow...whoops. Baby woke me up early....that's Thyme!!!!!
DeleteIt's interesting how many of us prefer our pumpkin custard without the crust. I've been baking it in ramekins for years now, the soggy pie crust was never appealing to me. Your lunch doesn't look at all weird to me. My lunches are typically a mish mash of leftovers or a salad with "everything".
ReplyDeleteHmmm? Butternut Pie? I've got butternut; maybe I should try it.
ReplyDeleteI don't think your lunches are weird at all. They look creative and yummy. I make Boston Baked Beans in a crock pot and freeze portions. You can can it (Ball has a recipe) but it takes over an hour to process in a pressure canner. Freezing is easier for me.
ReplyDeleteI do use butternut (instead of pumpkin or mixed with pumpkin) in pie all the time, I never thought to make it without crust though. What a good idea. Less calories and less time to make.
Your post made me remembered that one of the things I wanted to try is to grow drying beans so I can try dishes using dried beans.
ReplyDeleteHi Daphne,although I have grown both pumkin and beans many times before I have never used them in either a pie or baked bean dish like your receipes, both of which look really good.
ReplyDeleteI have planted many types of beans this year all of which have germinated(except red snake bean) so I do hope to try the homemade baked bean recipe everyone seems to enjoy.
I like both of your dishes, they look flavorful and healthy. Rearranging my garden next year to make room for dried beans.
ReplyDeleteI am not much for pumpkin pie but your new bean recipe for lunch sure looks good!!! It must be a real challenge not being able to use tomatoes. Not harvesting but wising!!! Nancy
ReplyDeleteI've never tried Boston Beans before - I'm not a fan of regular canned baked beans...there's just something so WRONG about them!
ReplyDeleteyummy!!
ReplyDeleteI made some baked beans with molasses and mustard earlier in the year from Diary of a Tomato's recipe and I really enjoyed them. Must make them again soon.
ReplyDeleteYummy looking lunch, not at all weird! Just spent the evening shelling dried beans which made me think of you — definitely a cold-weather chore!
ReplyDeleteHi there Daphne!
ReplyDeleteWhat variety of sweet potato are you cooking there? Did you grow it yourself or buy it?
-Jay
I grew them. I have Purple, some unknown white, and Garnet.
DeleteWe've not entered the dried beans domain yet. Your success with them makes it very tempting!
ReplyDeleteHope my sweet potatoes make it this year, beans look good as well.
ReplyDelete