When cooking without nightshade vegetables (peppers, tomatoes, potatoes, eggplant, etc.), I find myself eating a great deal of squash, often with cumin as one of the main spices, as chili powder is forbidden because it’s made from peppers. And I find that when I eat my squash in a slightly different incarnation, it’s more enjoyable.
Recently, I decided to try a new recipe every week. I won’t say that I’ve been true to myself on this resolution, but I have experimented by cooking a few new dishes lately. This recipe is one I had to alter in major ways, but the final product was excellent! Plus, I was thrilled that from start to finish, this recipe took no more than 45 minutes to prepare and bake.
Bottom Layer (Squash):
Olive oil, about 1/4 cup
1 large onion, diced
1 tablespoon ground cumin
1 large yellow squash, diced in 1/4" chunks
1 medium-large zucchini (the size of a large cucumber), diced in 1/4" chunks
Salt and pepper to taste.
Heat oil in large skillet. Brown onion. Add cumin and cook for several minutes. Add squash, stirring occasionally. After about 5 minutes, cover and allow to steam for about 8 minutes. Squash can be slightly underdone as it will bake in the oven also. Add salt and pepper to taste. Continue cooking covered or open until squash is almost tender. Pour into 8 x 8 baking dish (or other similar shaped pan).
Top Layer (Corn Biscuit):
1/3 cup cornmeal
1 cup sorghum flour
2/3 cup arrowroot starch
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cold unsalted butter
1 tablespoon vegetable oil
1/2 cup cream
1/4 to 3/8 cups cold water
Preheat oven to 425 degrees.
Whisk together cornmeal, sorghum flour, arrowroot starch, baking powder, baking soda, xanthan gum, sugar, and salt. Cut the cold butter into small pieces to ease incorporation; then mix it into dry ingredients with a pastry blender. Quickly mix in oil and cream, using a fork. Then add only enough cold water to make a ball. Never add until dough is sticky. Knead in bowl about 5 times. Pat into shape to fit over warm or hot squash layer. Dough can be formed and cut on a floured surface if desired.
Bake at 425 degrees for 12-15 minutes (convection oven: 400 degrees for 13 minutes). Dough will puff and brown. Remove and allow to cool several minutes before serving. Yield: 3-4 main meal servings or 6 side servings. Reheat in oven or microwave.
Alternately, these biscuits can be baked alone on a greased cooking sheet for the same amount of time.
***
I’m excited to try this new topping as a stand-alone biscuit and also as the topping for other deep-dish pies. This biscuit recipe has less than half the shortening of my usual sorghum biscuits, but you wouldn’t know that, based on its flaky consistency.
Last night my dinner consisted of two servings of this main dish, along with two clementines. That might not be enough food for some, but I was satisfied at the end of my meal. So try this vegetarian recipe as either a lunch, dinner, or side dish. It’s easy, healthy, and just different enough to make your meal special.
Recently, I decided to try a new recipe every week. I won’t say that I’ve been true to myself on this resolution, but I have experimented by cooking a few new dishes lately. This recipe is one I had to alter in major ways, but the final product was excellent! Plus, I was thrilled that from start to finish, this recipe took no more than 45 minutes to prepare and bake.
Bottom Layer (Squash):
Olive oil, about 1/4 cup
1 large onion, diced
1 tablespoon ground cumin
1 large yellow squash, diced in 1/4" chunks
1 medium-large zucchini (the size of a large cucumber), diced in 1/4" chunks
Salt and pepper to taste.
Heat oil in large skillet. Brown onion. Add cumin and cook for several minutes. Add squash, stirring occasionally. After about 5 minutes, cover and allow to steam for about 8 minutes. Squash can be slightly underdone as it will bake in the oven also. Add salt and pepper to taste. Continue cooking covered or open until squash is almost tender. Pour into 8 x 8 baking dish (or other similar shaped pan).
Top Layer (Corn Biscuit):
1/3 cup cornmeal
1 cup sorghum flour
2/3 cup arrowroot starch
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cold unsalted butter
1 tablespoon vegetable oil
1/2 cup cream
1/4 to 3/8 cups cold water
Preheat oven to 425 degrees.
Whisk together cornmeal, sorghum flour, arrowroot starch, baking powder, baking soda, xanthan gum, sugar, and salt. Cut the cold butter into small pieces to ease incorporation; then mix it into dry ingredients with a pastry blender. Quickly mix in oil and cream, using a fork. Then add only enough cold water to make a ball. Never add until dough is sticky. Knead in bowl about 5 times. Pat into shape to fit over warm or hot squash layer. Dough can be formed and cut on a floured surface if desired.
Bake at 425 degrees for 12-15 minutes (convection oven: 400 degrees for 13 minutes). Dough will puff and brown. Remove and allow to cool several minutes before serving. Yield: 3-4 main meal servings or 6 side servings. Reheat in oven or microwave.
Alternately, these biscuits can be baked alone on a greased cooking sheet for the same amount of time.
***
I’m excited to try this new topping as a stand-alone biscuit and also as the topping for other deep-dish pies. This biscuit recipe has less than half the shortening of my usual sorghum biscuits, but you wouldn’t know that, based on its flaky consistency.
Last night my dinner consisted of two servings of this main dish, along with two clementines. That might not be enough food for some, but I was satisfied at the end of my meal. So try this vegetarian recipe as either a lunch, dinner, or side dish. It’s easy, healthy, and just different enough to make your meal special.
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