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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (72,518)
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11/13/10 6:34 P

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Give it away and take it every potluck they'll still let you attend.

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KITTYF54's Photo KITTYF54 Posts: 4,738
11/11/10 5:18 P

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freezer is full and I don't have enough jars. I'll try mashing it and drying it. even if it's not perfect it'll be better than losing it.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (45,073)
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11/11/10 3:04 P

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I cook and then mash and freeze winter squash. I would think you could slice, blanch and freeze summer squash on a cookie pan, then bag for longer-term freezing.

Putting Food By says you can can winter squash in chunks in water - using a pressure canner only -

Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

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KITTYF54's Photo KITTYF54 Posts: 4,738
11/11/10 12:45 P

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Regarding pumpkin seeds, I do them the same way. South of the Border they call them pipitas. LOL i like to leave them in the shells and eat them like sunflower seeds. when I buy them already shelled they taste rancid.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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KITTYF54's Photo KITTYF54 Posts: 4,738
11/11/10 12:35 P

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freezer is full and I only have a half dozen jars and 6 big jackolantern pumpkins.

I'd like to dry the flesh to use in individual muffins and pumpkin custard since I'm diabetic and this would be lower carb than pie pumpkins.

Does anyone have any idea if I could mash a piece of squash/pumpkin that has been dried and reconstituted well enough to make a muffin or custard? or would it be to plastic or jerky like on the outside to reconstitute right?

Should I mash it and dry it like fruit leather? would that reconstitute better?

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,803)
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9/5/10 9:12 A

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I take my pumpkin seeds, rinse them well. toss them with some olive oil and sea salt. Lay flat on a cookie sheet and toast in the oven. They're delicious! We even eat the shells if they're soft enough.

~ Angela


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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,507
9/4/10 7:40 P

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Oh, it is, but I loved pumpkin pie and pumpkin bread and pumpkin muffins and pumpkin ice cream and pumpkin custard and pumpkin custard pie and pumpkin dinner steamed squash and pumpkin…I may not make Harry Potter’s pumpkin juice but I would try if I got a recipe. I saw the official recipe for the potter-version of butter beer from the Disney theme park recipe release and caramel is the dominant flavor-it sounds oh so rich. Much as I love pumpkin, I also love butter. Butter beer sounds like the mixed drink version of a children’s soft drink. There is no squash I dislike. I canned 3 cases of pumpkin in the water bath method in quart mason jars and only the last two jars lost their seals.

I feel lucky when I can love what I can have! Because what I CAN HAVE is limited in an extremely narrow scope. I can not have processed foods, additives or preservatives, hormone filled or cured meats, chicken or the eggs, turkey, pork, gluten, artificial anything, citric acid, corn, any and all condiments (except pure dried herbs and spices), soy in whole or tofu versions, and what is also awful is the extreme intolerance to sulfites. Sulfite is naturally occurring in beet, rutabaga, sugar cane, grape, any and all condiments and vinegars; alcohols or extracts or liquor (Beer has gluten or corn and wine has distillates and sulfites in the grape before an additives of sulfites [to protect flavor is blended at the winery], caffeine, carbonated anything not even Alka seltzer or the fancy Pellegrino water from Italy, or common table salt with prussiate of soda or dextrose. So basically I can not eat out. My body looks healthy and the lab results are factual; I feel it. I am energy deficient and show my Fibromyalgic signs when I do eat those 'bad for my nerves things'… The only prescription medicine I take is a compounded thyroid hormone. A pumpkin is a healthy wholesome food I can eat and eat it many many styles and ways. It is not just for Hogwarts residents, anymore.

Squash is a sweet or a savory dinner side dish maybe as a center stage main menu item too, in its own bowl shape or as long as the plate plank of baked stuffed with bread crumbs-vegetables- and cheese, or steamed squares, or a dessert. This is classic use for a huge one or in snack sizes, from a zucchini sliced open the long way with the seed removed of summer squash to a hubbard or acorn of winter squash, I love them. In the movie Witches of East Wick movie Michele Pfeifer’s character made zucchini jelly for her daughters.

Nearly no waste- I would separate the veins from seeds of a pumpkin or other winter squash then boil the seeds in salt water (other seasonings optional) and then slotted spoon the seeds on to a cookie sheet for a dry bake turning often to prevent scorching. To eat them, I then using manicure size kitchen scissors cut around the seed edge to remove the husk to get to the green seed, then eat the high in zinc green seeds. It was a change of flavor mom taught me, and to stop eating Halloween candy. Dry store it for up to 6 months then toss it.

In my house, any extra dough in a pie making session goes to pie cookies. Roll all dough out just like for a dish of pie but square shaped then cut ½ pats of butter all over the dough surface then avoiding the last edge (to close the roll), sprinkle cinnamon and sugar all over. Then wet the far and last edge with water on your fingers or a brush before rolling the sweet cookie dough. Next cut the end off and cut the dough in 1 inch spirals (as in a cinnamon roll) about the width of your finger from knuckle edge to knuckle until the whole dough roll has been cut and placed on a greased or nonstick cookie sheet. Then bake for about 12-15 minutes (depending preference of doneness of just white dry or dark golden brown) with butter melted throughout with the cookie with a snicker doodle like flavor. Or, instead just zip lock bag the dough for another day or two. Chilled pie cookie dough is a flaky style just like a pie crust. Yum! I do not eat wheat flour, enjoy one in my honor.

emoticon

Edited by: MARGIE100%PURE at: 9/4/2010 (19:53)
The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,803)
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9/4/10 10:22 A

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Thanks MARGIE for the recipe and the tips too! The recipe sounds yummy!


~ Angela


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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,507
9/3/10 11:11 P

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My mother’s then my own recipe is from the Better homes and garden’s pie chapter. This is the one type of pie I can freeze after Halloween in early November. I process and freeze ahead to have for entertaining of extended family and holiday guests through the season. A ‘ready to bake’ in frozen or thawed raw form of a homemade pumpkin pie is a nice to offer as a house warming gift to a hostess when we go visiting. I will often make a batch of custard w/o a crust and reduce the sugar to help reduce calories. Then I would alter the spicing a little hotter with fresh ginger instead of a dried version, double the nutmeg and cinnamon. This would give me a seasonal base with vanilla ice cream or frozen yogurt and a garnish of cinnamon red-hots (holiday red) candy pieces; but that is a different lowered calorie recipe tip.


Pumpkin custard pie
It is one more egg and lots more spicing than the simple Autumn pie
1 ¾ c cooked peeled volume cubing and boiling a little salt until tender done when a fork falls out; then puree pumpkin in a blender to measure 1 ¾ cups cooled pumpkin.
1/2t salt
1 ¾ c milk
3 slightly beaten large eggs
2/3 c brown sugar
½ c white sugar
1t cinnamon
1/2t ginger (fresh is milder than dried, use 1t fresh)
1/2t nutmeg
1/2t clove

Using the pie crust of your choice, an egg in the crust or not, be sure to blend into pebble texture the flour /shortening then chill dough before rolling. A thicker 1/8” crust style would help produce a crispy crust both thin and thicker types are baked custard in the pan not a separate bake action as in a juicy apple pie.


Sorry, it took me so long! I do fall 'under the weather' when the weather gets bad over my head.



The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,803)
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8/30/10 7:49 A

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Isn't zucchini squash??

~ Angela


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MZSLYDE01's Photo MZSLYDE01 SparkPoints: (9,442)
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8/30/10 6:22 A

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Thanks everyone for their input on this. I will definitely take all the suggestions and use them. Even the suggestions for the zucchini.


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IMREITE's Photo IMREITE SparkPoints: (235,292)
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8/29/10 12:27 A

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I have quite a few butternut squash in my garden. there is no way we will eat them all. thatnks for the tips so i can can/freze it.

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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,803)
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8/27/10 8:09 A

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MARGIE - Do you have a recipe for Pumpkin Custard Pies? If so, would you mind sharing it? I love Pumpkin Custard but only had the frozen Mrs. Smith's version. Tastes so much better than regular!!


~ Angela


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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (72,518)
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8/27/10 1:47 A

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I fully cook and freeze my winter squash into muffin-plugs. I dehydrate raw summer squash, and freeze just a little bit of it.

Leader of "Leptin and Cold Thermogenesis" sparkteam. www.sparkpeople.com/myspark/groups_i
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MZSLYDE01's Photo MZSLYDE01 SparkPoints: (9,442)
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8/26/10 1:48 P

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I AM THINKING ACORN OR BUTTERNUT TO PUT UP

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,507
8/26/10 1:45 P

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Squash is a great way to get fiber and nutrients. I love a pumpkin custard pie. The classic pumpkin pie can be fully prepared then covered and frozen in the pie shell instead of going straight to the hot oven. Squash is a good color and often a mild flavor; it blends well with savory and sweet spices. The frozen cubes are great to replace the ‘in the can’ variety for most recipes.

High acid and low acid characteristics can influence whether a squash is water bath canning choice or a pressure canner cooked for long term storage. I usually use the jack-o-lantern before it ages or freezes over outdoors. Processing to save a squash is easy on the cook and retains good color and flavor. Freezing is a choice when you know you will use it up in 3-6 months; any longer may acquire freezer burn and lose nutrients. Farmer’s daughters do not quick boil dunk known as blanch of summer squash; and some just rinse in a little water to cover the flesh with a coating and some process right up to the fully cooked point. This could include a coating of batter, start by flour coating before placing the cooked or raw squash into a freezer bag. Be sure to label the food for process date and maximum life listed in most cookbooks, even put the favorite recipe on the freezer sheet. Squash can be dehydrated using some citric acid or sulfites depending on your health preferences.
Spaghetti squash is my current favorite winter squash. It retains a noodle shape when it is peeled then put into boiling water until the fibers separate into strings in from the freezer after an abbreviated blanching. It is a great replacement to pasta as a marinara sauce base. The green patty pan or yellow crock neck, and heirloom purple kinds of squashes are fast growing and popular on a raw vegetable dip party tray with ranch or cream cheese dips.

The winters take a long growing season to create a deep big mature size and flavor. A huge multi pound zucchini (summer squash) stuffed with sausage and bread crumbs is excellent way to retain the bowl shape of huge plant and can be done by different cooks well and will always please my pot-luck dinner loving father.

You did not mention which squash of winter hard or summer soft varieties. For a winter squash a few weeks of delay on a dark dry cool shelf can improve sweetness. A puree of fully cooked winter squash id a great cook’s short cut. So normally a winter is cooked before freezing. A soft summer is placed raw or from a cooled after very short blanch action prior to freezing (I use 1 ½ minutes when a standard is 3 minutes.) I like to shape a fully cooked or pureed serving 12-24 hours in fancy or a short cut way is with ice cube trays or muffin tins for fast thaw actions or put ridges and dents in a volume bag to snap off portions; try a round, square or fluted dish shape of fully cooked squash in the freezer then transfer to a bag in the new frozen shape for longer storage. For summer squash stars, cubes, circle slices, or wedges, and assorted shapes can be created with a knife or cookie cutters including the fully washed skin intact before bagging and labeling. Green, yellow, orange, and purple the colors of this versatile veggie is visual and a flavorful appeal for all. I love a tri-color blend for fresh streamed dishes and fully cooked recipes.


The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,803)
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8/13/10 7:18 A

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DEBBYSDELIGHTS - Sure! If you go to SparkRecipes and do a search for Zucchini Apple Pie (Sorry, I thought the name was Mock Apple Pie) it should come up under my username.
Enjoy!

~ Angela


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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 142
8/12/10 11:06 P

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PUSHWAIT, i do low carb, would u post ur recipe for the mock apple pie. i would love to try.
Thank u

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_PAULA_H's Photo _PAULA_H Posts: 10,381
8/6/10 2:40 P

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I just cut mine (zucchini) in apple pie size pcs and put 4 cups to a large freezer bag. Just enough for the recipes I use.

Paula (Illinois) Update: May 2009
Spark 3/13/07 SW: 167; 4/1/08 GOAL!
2010 - Lost goal...start over.

God Bless Our Veterans & God Bless Our Country!


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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,803)
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8/6/10 2:17 P

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My two favorite recipes for squash are:

Hash with Eggs (The zucchini take the place of the potatoes.) and
Mock Apple Pie (Use in stead of apples, you can't taste the difference and there's no crust used, so both recipes are low carb if anyone follows that type of a diet plan.

~ Angela


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MZSLYDE01's Photo MZSLYDE01 SparkPoints: (9,442)
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8/6/10 2:12 P

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Oh cool. I am going to try it.
It will be nice to be able to pull it out and enjoy.

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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,803)
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8/6/10 2:08 P

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Yes. I cut up in slices about 1/2" thick, then in half (so they're like a semi circle) and then I blanche them quick. Then drain. Then lay them out flat on a cookie sheet and freeze. After they are frozen, place in a plastic freezer bag. Done.

~ Angela


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MZSLYDE01's Photo MZSLYDE01 SparkPoints: (9,442)
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8/6/10 1:28 P

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Is there a way to preserve squash? I would think maybe blanch and then freeze. I don't know - Anyone got any idea's or know if it can be done.
Thank you

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