Recipes Archives - Good Family Farm

Black Bean, Squash and Coconut Milk Soup

December 9, 2023

This soup is a fusion of Thai and Mexican flvours and classic chili. It is easy to make and only takes one pot to prepare. Above all it is nutritious and perfect on chilly days.

INGREDIENTS

2 tsp butter, oil or margarine

1 ½ cups diced onion

3 cloves garlic (minced)

1 tsp fresh minced ginger

1 medium jalapeño, minced (seeds and stem removed)

1 cup diced carrots

1 (15-oz.) can diced roasted tomatoes

1-2 cups vegetable or chicken broth

1 ½-2 tsp ground cumin

1 tsp chili powder (or add more to taste)

¼ tsp ground coriander (optional)

1 (14-oz.) can coconut milk

1-2 cups squash purée (I use Jester, Sweet Dumpling or Butternut but any variety is good)

1-2 (15-oz.) cans black beans, drained

1 cup corn

2-3 Tbsp lime juice

Sea salt to taste

3 cups chopped greens (optional -such as kale or spinach)

FOR SERVING optional -Fresh cilantro

INSTRUCTIONS

Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.

Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced carrots and diced roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook (about 5-10 minutes).

Add coconut milk, squash purée, drained black beans and corn. For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.

Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.

Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).

Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.

Spiced and Roasted Black Futsu

October 17, 2023

SPICED AND ROASTED BLACK FUTSU

The black futsu is a Japanese heirloom pumpkin that is a striking mix of deep brownish-purple, dark orange, pale yellow and light pink. It is relatively small with many deep ridges and bumps. It is beautiful in fall decorations to constast the orange and white pumpkins. However, the taste is so nice when roasted… like a sweet potato…. and you can eat the delicate skin.

Ingredients

1 Black Futsu pumpkin (seeds removed, cut in 1-inch wedges)

Sea salt and black pepper, to taste

1/8 tsp cumin

1/2 tsp chili powder

1/2 tsp paprika

1 tsp rosemary

Directions

1. Carefully cut the pumpkin in half. Scoop out the seeds and stringy bits. Then slice the pumpkin into 1-inch wedges. Keeping the skin on while cooking helps pieces keep their shape and they are good to eat. Arrange wedges on a single layer on greased oven proof pan.

2. Preheat oven to 425°F.

3. Mix together ingredients and coat the wedges.

4. Bake for about 45 minutes or until pumpkin is tender enough to pierce easily with a fork.

Enjoy!

Roasted Hubbard Squash and Coconut Soup

January 21, 2023

This creamy and dreamily spicy soup is perfect for cool fall days.

INGREDIENTS
1 large red Hubbard squash or 2 small squash (4-5 lbs) – Red October or Red Kuri varieties.
1 small onion (chopped)
3 cloves garlic (minced)
1 tbsp grated ginger
1 tbsp tomato paste
1 can coconut milk (400 ml)
4 cups chicken or vegetable stock
2 tbsp olive oil or butter
1 tsp cumin
1 tsp curry powder
1/4 tsp red pepper flakes
1 tsp salt
salt and freshly ground pepper, to taste

INSTRUCTIONS
1. Use flesh of roasted red hubbard squash.

2. Sprinkle the garlic and onions with salt and pepper and sautée them in olive oil over medium heat until they’re fragrant (about 3-4 minutes).

3. Turn down the heat and add tomato paste, spices, red pepper flakes, and 1 tsp of salt and cookfor 4 minutes.

4. Stir in coconut milk, stock, and ginger. Cover the pot and simmer on low for 20 minutes.

5. Add the squash and and blend everything together with an immersion blender until smooth.
Cover and simmer on low for another 10 minutes.

6. Enjoy!

Pumpkin Whoopie Pies

October 13, 2016

PUMPKIN WHOOPIE PIES

1 egg 
3 cups brown sugar 
1/2 cup oil 
2 cups pumpkin purée 
1 tsp vanilla 
3 cups flour 
1 tsp cinnamon 
1 tsp ginger 
1 tsp cloves 
1 tsp salt 
1 tsp baking soda 
1 tsp baking powder  

For batter, beat egg, brown sugar and oil. Add remaining ingredients and mix 
until smooth. Drop by the spoonful (about 1 teaspoon of batter) on greased 
cookie sheets. Bake at 350F for 10-12 minutes. Cool slightly and then remove 
them from the cookie sheet. Cool completely. 

Two options for filling: 

Option One: 
Browned Butter Icing: 
1 cup butter 
4 cups icing sugar 
1 tsp vanilla 
1/4-1/2 cup hot water 
Melt butter in a medium saucepan and continue cooking over medium-high heat.  
until butter has turned a golden brown and smells wonderful. Remove from heat. 
Pour hot butter into a mixing bowl and add icing sugar and vanilla. Add a 
small amount of the hot water and then beat until smooth, adding more hot 
water as needed to make the icing of spreading consistency. It may seem 
slightly runny, but it will harden as it cools; While the icing is warm, 
spread half of the cookies with icing and top with another cookie, sandwich 
style. 

Option Two: 
Cream Cheese Filling: 
8 oz. Package cream cheese, room temperature 
½ cup softened butter 
3 cups icing sugar 
1 teaspoon vanilla 
Mix together ingredients. Spread on half of cookie and top with another 
cookie, sandwich style. 

Store cookies in an airtight container. May be frozen. Makes 20-25 whoopie 
pies.

Spaghetti Squash

October 12, 2015

1. Bake spaghetti squash as directed in previous recipe “Baking Squash and Pumpkins”.

2. Saute in olive oil any vegetables: peppers, onions, garlic, mushrooms, zucchini, celery, carrots, or whatever you like to eat. Add spices of one or more of basil, cilantro, oregano, parsley. Saute 5-10 minutes until vegetables are tender.

3. Pour over spaghetti squash that has been scooped onto a plate.

4. Can top with parmesan cheese or serve meat on the side.

Pumpkin Loaf

September 8, 2014

This delicious recipe, is perfect for this time of year.

Mix together in a large bowl and make a well:

1½ cups flour
1½ cups whole wheat flour
1 cup wheat germ
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
1½ teaspoons salt
2 teaspoons ground cinnamon
½ teaspoon each ground ginger, nutmeg, cloves

Add in to well:

2½ cups cooked and puréed pumpkin
4 eggs
½ cup oil
½ cup pecans or other nuts (optional)
1 cup raisins or chocolate chips

Mix just until all the dry ingredients are moistened.

Pour batter into two greased 9×5 inch loaf pans. Bake in preheated oven at 350°F until toothpick inserted in centre of loaf comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto a wire rack to cool completely before slicing.

Muffin variation: Pour batter into greased muffin tins. Bake 15 minutes.

Baking Squash and Pumpkins

August 27, 2014

There are many ways that our customers cook their pumpkin or squash, here is our favourite method:

Wash squash or pumpkin and place on baking sheet that has a lip to catch any liquid that is released during baking.
Pierce the skin with a fork 3 or 4 times.
Bake in oven at 350ºF for an hour (depending on size of squash or pumpkin). Fork can easily be inserted when done.
Cut in half and scoop out seeds.
Scoop out flesh of squash or pumpkin and pureé in food processor or with a masher or cube it. If it is spaghetti squash the flesh will be stringy and ready to eat in that form.

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