What’s the difference between a crisp and a crumble? 

Heck if I know.

I spent most of the morning researching this question and came to only one conclusion: they both have deliciously baked seasonal fruit buried under a warm, sweet and buttery streusel-like blanket.

Some recipes say crisps have oats, while others argue that only crumbles have oats. The name “crumble” originated in England, but that’s about the only historic tidbit I could find (which actually isn’t very helpful, but interesting if you’re like me and love trivia). I confess, don’t know where the word “crisp” came from.

This recipe for crisp is not only gluten-free, it’s super easy to make. I used Honeycrisp apples because they’re my favorite and they don’t dry out like other apples (I’m looking at you, Red Delicious).

Any seasonal fruit will work. Fresh berries give you a jammy and juicy compote, while peaches and pears are more pie-like. Don’t use frozen fruit or you’ll wind up with a dessert that won’t be a crisp or a crumble, just a soggy mess!

       Print this recipe.    

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:

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.

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.

Buttercup Squash

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

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.

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.

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.

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)!

Kabocha Squash

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

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.

I’m a Texan, so there’s one thing you should know about me if you don’t already: I take my chili very seriously.

I make good old-fashion Texas Chili. This means NO BEANS and NO ONIONS ever… unless you want to serve them on the side. (Frankly, I don’t think beans should be in the same room with Texas Chili.) Some Texans say you shouldn’t even add tomatoes (sauce or whole), but I think it adds a little depth to the chili if you add just a little (but just a little).

One thing that separates Texas Chili from those other poseurs you might find is the meat. Texas Chili always uses cubed meat… doesn’t matter if it’s beef, venison, pork or alligator, the meat is never ground.

To thicken the chili, use masa harina (Mexican corn flour) to make a “slurry.” Making a slurry is important so you don’t have little flour balls floating in the chili. To make a slurry, whisk together 1 part masa harina, with 2 parts liquid from the chili. Stir the slurry into the cooking chili until it’s as thick as you like.

So, neighbor, how long has it been since you’ve had a big, thick steaming bowl of REAL Texas Chili? Well, that’s too long!

       Print this recipe.    

How’re you doing with that New Year’s resolution to eat healthier?

Well, I’ve got one last rich dish to offer up before you pitch everything creamy and indulgent that’s still in the fridge:

Butternut Squash and Caramelized Onion Tarts.

My pals at Welcome Home Brands sent me these disposable oven-safe 4-inch ruffled baking cups… just perfect for making individual tarts. They’re great for any fun event (they come in a lot of other colors and shapes). Adds a pop of fun, don’t you think? You can also make this dish in a pie or larger tart pan, as in the recipe below.

So here’s the last blast… full of fat and flavor and, oh, so delicious: Butternut Squash and Caramelized Onion Tarts.

You’ll need a 2-lb butternut squash for this recipe. If your squash is bigger and you have extra, roast all of it and save it for later in the week… you are going to start eating healthier, right?

       Print this recipe.