All About Winter Squash

October5

All About Winter Squash - They may look weird, but they're wonderful!

Winter squash reminds me of football players. Not just because they’re both in season right now, but because they’re low in fat, usually large and have really tough skins (yet somehow manage to be pretty sweet on the inside!).

These vegetables are  also incredibly versatile and can be substituted for each other. They’re also high in vitamins and antioxidants… and they’ll keep for weeks if you store them in a cool, dry, well-ventilated place (I’m not sure football players would like that).

When choosing winter squash, here’s what to look for:
• Firm, hard skin
• Deep rich color (lots of beta-carotene)
• Heavy for it’s size

These are some of the more popular winter squash and a few links to delicious recipes from other fantastic food bloggers:

All About Winter Squash. Acorn Squash - One of the most popular in America. It’s a little bland, which may be why it’s used in so many recipes.

Acorn Squash

One of the most popular in America. It’s a little bland, which may be why it’s used in so many recipes.

All About Winter Squash. Banana Squash: When you see cut up slabs of squash in the supermarket, it’s probably one of these. Thanks Melissa's Produce!

Image from Melissa’s Produce

Banana Squash

These are the huge… really, really huge. Halloween pumpkins can get big and round… these get big and long. When you see cut up slabs of squash in the supermarket, it’s probably one of these.

All About Winter Squash. Buttercup Squash - Dark green, dense and squat, sometimes with a turban on top, these squash are amazingly sweet.Buttercup Squash

Dark green, dense and squat, sometimes with a turban on top, these squash are amazingly sweet.

All About Winter Squash. Butternut Squash - Amazing flavor and versatility makes this the perfect all-purpose squash.Butternut Squash

A very distinctive squash with a buff-skin and long, straight solid neck and round bottom. Amazing flavor and versatility makes this the perfect all-purpose squash.

All About Winter Squash. Carnival Squash - The party animal in the squash family, these pumpkin-shaped squash are splashed with fall colors and have a sweet potato-like flavor.Carnival Squash

The party animal in the squash family, these pumpkin-shaped squash are splashed with fall colors and have a sweet potato-like flavor.

All About Winter Squash. Delicata Squash - Yellow or cream colored with dark green strips running down their oblong shape, these squash are easy to peel and are great for filling.Delicata Squash

Yellow or cream colored with dark green strips running down their oblong shape, these squash are easy to peel and are great for filling.

All About Squash. Hubbard Squash - Don’t let the “wart” covered skin keep you from trying this delicious squash in any of its color combinations (orange, blue or slate)!

Hubbard Squash

Don’t let the “wart” covered skin keep you from trying this delicious squash in any of its color combinations (orange, blue or slate)!

All About Winter Squash: Kabocha - Also known as Japanese pumpkin, the green, almost square-shaped Kabocha is similar to buttercup squash with a nice sweet flavor.Kabocha Squash

Also known as Japanese pumpkin, the green, almost square-shaped Kabocha is similar to buttercup squash with a nice sweet flavor.

All About Winter Squash. Spaghetti Squash: Substitute this lovely yellow squash for whole-wheat spaghetti and you’ll save 75-percent of the calories! Available year-round put peaks from early fall through winter.Spaghetti Squash

Substitute this lovely yellow squash for whole-wheat spaghetti and you’ll save 75-percent of the calories! Available year-round put peaks from early fall through winter.


Ginger Garlic Fish in Banana Leaves

January20

Steaming Ginger Garlic Fish in Banana Leaves is a great way to eat healthy without adding extra fat or calories. The leaves add a subtle, exotic flavor! Who said that healthy eating means boring same-old-same-old eating? No! 

Here’s a great way to eat healthy without piling on extra fat or calories: steam your fish in banana leaves!

Wait… you’ve never heard of cooking with banana leaves? In many parts of Asia, the Caribbean, Central and South America, food is wrapped in banana leaves and then barbecued, baked or steamed. The leaves add a subtle, exotic flavor, unlike parchment paper or foil. Banana leaves are also known as plantain leaves.

Banana leaves are particularly handy when it comes to steaming fish because fillets often fall apart in a steamer. Using the banana leaves not only helps the fillets keep their shape, but if you add vegetables, you’ve got a meal in a packet. Handy-dandy, wouldn’t you say? Click here for the recipe.

You can find banana leaves in ethnic markets or large supermarkets and they are usually frozen. You can also  order online here.

Ginger Garlic Fish in Banana Leaves is a great “first recipe” if  you’ve never cooked with banana leaves. Get creative! Substitute chopped chicken, beef or pork for the fish and add whatever veggies you have on hand. The cooking time will change, so adjust the recipe as needed.

Steaming Ginger Garlic Fish in Banana Leaves is a great way to eat healthy without adding extra fat or calories. The leaves add a subtle, exotic flavor!

Banana Blackberry Muffins

September5

I don’t know how I’ve been so lucky, but the blackberries in my farmers market and grocery store have been HUGE. Sweet. Juicy. GIGANTIC.

Banana Blackberry Muffins

 

A farmer explained to me that the unseasonably cool temperatures allowed the berries to stay on the vine longer, giving them more time to grow and get sweeter and plumper from the sun (when it chose to shine).

I swear to goodness, I found one berry that was almost as big as my thumb. I probably should have taken a picture, but… well, I ate it. But look at the blackberries in my muffins… ginormous, right? These aren’t mini-muffins either… they’re normal size!

Blackberries are really high in fiber (all those little seeds, you know), but low in calories. A one-cup serving is only 60-calories! They are also full of Vitamin C.

Look for blackberries that are firm, plump and glossy. Blackberries that have a deep, dark color tend to be riper and sweeter. Wash them just before you eat them, otherwise they’ll get moldy. I know this won’t be a problem, but eat your berries within a day or two.

Oh, and even though the weather blessed us with a slightly longer blackberry season, that time is almost up… so make sure you get some this weekend!

 

 

Like this recipe? You’ll love Unbelievably Moist Mini-Pumpkin Muffins

 

National Ice Cream Pie Day: Banana & Toffee Ice Cream Pie

August18

Yippee! Today’s National Ice Cream Pie Day!

Banana and Toffee Ice Cream Pie-Mama's High Strung

This is a serious holiday, folks, so before we move forward, here’s a little ice cream info you should have in your foodie-knowledge arsenal from the Ice Cream History website:

1. In 1851, the industrial production of ice cream began in Boston, Massachusetts.

2. The average American consumes almost 50 pints of ice cream in a year.

3. Vanilla is the most popular flavor of ice cream, followed by chocolate and strawberry.

4. More ice cream is sold on Sunday than any other day of the week.

5. It takes 12 gallons of milk to make 1 gallon of ice cream.

Now, back to the party.

I love the banana ice cream recipe in Jeni Britton Bauer’s cookbook “Jeni’s Splendid Ice Creams at Home.” I changed it a bit and added an extra banana for more flavor-wow and threw in some chopped English toffee for a bit of a crunch. You will need an ice cream maker for this recipe.

Wilton’s Mini Pie Pan is absolutely perfect for making individual pie servings. I used my favorite vodka piecrust recipe, but you can use Pillsbury Ready-to-Bake Piecrust sheets to make it easier.

A lot of effort, I know. But this day only comes once a year… so give it all you’ve got!

Like this? Try this: Easy Ice Cream Peach Pie 


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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com