neurodivergent cooking : wheat flour and acorn squash edition

 I bought a bag of whole wheat flour last August - and have finally used it up and bought another.  I scored some pad thai sauce and another acorn type squash at the same time.  I've been eating a lot of acorn squash, as well.  I cook with what I have - and the leftovers of cans that I opened for one thing in the fridge get used to make the next recipe etc.  We've saved some bacon grease recently and I've used a bit of it here and there instead of butter or oil.

 

 Neurodivergent cooking : wheat flour and acorn squash edition

 

Simple Whole Wheat pancake / flatbread

1 cup whole wheat flour 

some salt and garlic parmesan seasoning mixed through the flour 

2 large eggs (we have chickens, so I use all the eggs I can)

a splash of milk to make the right consistency of pancake batter

 

butter and heat a small pan

cook in two to four portions to make flatbread pancakes.

simple - easy, when they begin to bubble up and the edges are firm, flip them over, and store them in a glass container for a few days to eat with soup and sauces.

 

The excellent encuacadora sauce : (full of peanuts) 

1 large guajillo chile, with seeds, stem discarded, torn up 

five spice powder (cinnamon, garlic, cloves, ginger, black pepper) 

bit balsamic vinegar

bit of brown sugar (optional)

bit plus a bit of olive oil 

honey roasted peanuts, a few tablespoons or so, ground up

frozen chopped onion, to equal peanuts, ground up 

1/2 small can of tomato paste

1/2 small can of tomato sauce

heat that all up together and mix through blender well at end

 

 black bean 'meatloaf'  I've been thinking about doing this for a good while, but I didn't want to fry it in oil - so I finally got my thoughts together today with the rest of my cooked carrot in the fridge and put it together - it was really good, and both of my dogs wanted me to give them the entire second half (which I didn't - I put it away for later) :) 

1/2 can of black beans - put in the grinder

a few tablespoons, 3 to 4, of cooked canned carrot

1/2 a stack of saltine crackers, crushed up

spices (I used al pastor seasoning and brown mustard and some orange/beef seasoning)

extra black pepper

1 large egg

whole wheat flour to make the proper consistency

1 tablespoon of bacon grease mixed throughout

spoon into a greased ceramic pan and make a smooth top  

cook uncovered at 350 degrees for 20 to 30 minutes (I used our toaster oven) 

 

 

use a small brush to put olive oil on the orange parts of the squash

acorn squash and rice congee (this was SO good I couldn't believe it was easy)

roast, mash and store acorn squash (cut open, scrape out seeds, cut into pieces, brush them with olive oil and roast at 350 to 400 degrees until a fork goes in nicely, let cool a bit, scrape squash from rind with a spoon and store in a glass container)

add cooked rice to acorn squash in 1 to .5 quantities, add a raw egg, cook over medium heat or in a microwave stirring often until egg is completely cooked, add a bit of soy sauce and mayonnaise on either side of the dish to eat if you wish 

 

rutabaga and carrot soup with kielbasa, fresh garlic and onion

chopped and cut up a rutabaga  boiled with kielbasa and onions and some bland summer squash for body - blended that and it was still a bit thin and watery - then I read that carrots are an excellent addition to 'swede' rutabaga soup, so I used the second half of the batch with 2 cloves of fresh garlic and 1/2 a can of cooked carrot - brought that to a boil and then blended that together - and that was so much better!  Still not as good as the turnip soup the other day - but still pretty good.