Another way to use up that abundance of end-of-summer squash!

Summer Coconut (Squash?) Custard Pie

Trick your non-veggie loving family members into a healthy, veggie packed "dessert":)

Its quite simple, really.  I remember, several years ago, I may have still been in high school, maybe college, when my mom made this brightly colored yellow pie obviously made from coconut shreds and lemon custard, based on appearance AND flavor.  My dad has never, ever liked squash or zucchini.  He gets a sad look on his face at restaurants when they tell him the vegetable of the day that comes with the entree is sauteed squash and zucchini:( :( :( I usually ended up eating it.  

So, I will never forget the sly, innocent look on my mom's face as my dad and brother hungrily devoured every last crumb of this new dessert she had made one night on vacation called "Coconut Lemon Custard Pie".  I think she waited until next day when they were sitting on the beach to tell them that guess what, you ate squash last night and actually LIKED it, he he:)

 I'm bad.  Every time we get a bushel of fresh summer crookneck: or pattypan squash:   the first recipe that comes to mind is not some fresh, uber healthy, light roasted squash salad or side dish but this pie that my mom and now I have successfully used to feed Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium, Vitamin B6, and manganese, to friends and family.  (Manganese is a mineral which helps the body process fats, carbohydrates, and glucose).  This tasty (I think) summer gourd contains virtually no fat or cholesterol.  A cup of summer squash provides about 135 micrograms of beta carotene and 2,400 micrograms of lutein, which helps prevent cataracts and macular degeneration.  Did you have any idea it was such a power-packed summer fruit? (yes, its technically a fruit because it contains the seeds of the plant).

Ok, on to the recipe.  It is ridiculously easy.

 Ingredients: 

3 eggs

3/4 cup of sugar

1/2 cup of super-softened, almost melted, coconut oil

3 tablespoons of flour or corn-starch (corn starch for gluten free)

2 teaspoons of real coconut extract 

2 teaspoons of real lemon extract

2 cups (ish) of grated summer yellow squash

1/2 cup of shredded unsweetened coconut

homemade or store bought pie shell

handful of pecan pieces or halves, optional

 

Directions:

 1. Preheat oven to 350 degrees F.

2.  In a Kitchen Aid stand mixer, or in a bowl with a handheld mixture, beat the eggs

3. Add the rest of the ingredients and beat on medium speed for about 5 minutes until very smooth

and squash and coconut are evenly incorporated into custard mixture.

4. Pour contents of bowl into prepared pie crust

5. Sprinkle with even more coconut shreds and chopped pecan pieces, if desired. 

6. Place carefully on a sheet pan (to catch any custard overflow while cooking) and gently place in center rack in oven

7. Bake for 35-40 minutes (depending on the temperature of your oven) until center of custard is set and not still liquidy (is that a word???) 

8. Remove and place on cooling rack to well, cool.  

 9.  LET COOL FOR AT LEAST 2 HOURS AT ROOM TEMPERATURE before serving, you need the custard to set completely or it will be too runny and the pie won't hold its shape.  Then you can put in the fridge if its not to be eaten right away.  Keeps well in fridge for about 3 days.

Goes well with a glass of ice cold milk or almond milk:) 

 

 

 

 

 

 

kkh

 Minty Cuke and Avocado Summer Soup

Feelin' a little guilty since I haven't blogged for a while, but I have been well, um, barefoot, pregnant, and in the kitchen a lot this summer!  And loving it!  I continue to love to use local, seasonal, basic and sometimes interesting ingredients to make yummy, nutritious, fun meals for my husband, friends, and family.  I figured I would post at least one recipe this season before my due date which is next Sunday....  

The beautiful diaper cake my talented, crafty mother made that goes along with our nursery theme "cabin in the woods"

Our future son's first books and corresponding stuffed animal:)

I found myself with a plethora of fresh cucumbers yesterday ( and summer squash, cabbage, tomatoes, eggplant, and lettuce!) after my husband brought home a nice box of fresh produce from the local CSA to which his company subscribes,  Fry Family Farm.

I thought, YUM.  Then I thought, hmmm, thats a lot of cucumber tomato sandwiches....or.....a perfect start for something refreshing, cool, tangy, and a perfect accompaniment for the dish I had planned for tonight, Thai Garden Soba's With Mango, Eggplant, and Lime Cilantro Tofu (recipe to come later..., maybe tomorrow depending on how nice it is outside:) 

I thought about what other ingredients I had, then quickly threw them together in the Vitamix so I could get the soup chillin' like a villain in the fridge for a few hours before dinner time.

Mint and Cucumber, go together well in a Garden-like version of a Mojito, but since I won't be able to drink cocktails for a while, I decided they would go together just as well in a cooling summer side dish!

  

 RECIPE

Gluten Free

Ingredients:

2 large, firm (not floppy) cucmbers, peeled

2 large or 3 smaller ripe (but not overripe or brown) Organic Haas Avocados, peeled, pitted.

1-2 green onions, roots removed, green and white parts included, torn into pieces

Handful of fresh, crushed mint leaves 

3/4 cup of fat-free, plain yogurt

2-3 cloves of peeled garlic, smashed

dash or two (depending on how spicy you want it!) ground red pepper  

1/2 teaspoon of freshly ground sea salt

 1/2 cup of cold water

a few ice cubes

the juice from one small lemon

Directions:

Put all ingredients, in order, in a good strong blender or Vitamix, blend until very liquified, if too thick (more like a smoothie than soup) add a little more water (adjust seasonings as necessary) and blend a little longer.

The longer this stays in the fridge, the better the flavors will blend and the more apparent they will be on your palate when you take your first refreshing slurp...I recommend at least 4 hours and no more than 24 hours in the fridge.  

Re-blend immediately before pouring into chilled bowls. 

 

 
Can garnish with a few mint sprigs!  

Which I didn't do for the picture because we were hungry and in a hurry to eat....

Why is this soup soooo good for you?  

• It is rehydrating from the cucumber, water and salt content.  
• It contains healthy fats from the Avocado that help lower the risk of heart disease and decrease inflammation in conditions such as arthritis. 
• The red pepper is known in Chinese and Ayurvedic medicine to also help reduce inflammation.
• The lean protein, calcium, and pro-biotic benefits of the yogurt help with muscle support, heart health, and digestive health.
• Cucumbers and avocado also provide a healthy dose of your daily fiber. 
• The fiber, protein, fat, and water make this a hearty, filling soup so you feel like you're actually getting a satisfying, satiating side dish (or main dish with a side of fresh bread or fruit salad) and not just drinking liquid sugar, like some soups. 

If you still have cucumbers left over, call up some friends and do the following: