Pasilla peppers are a little bit sweet, a little bit spicy…but just a bit. These dark green peppers add great earthy flavor to dishes and are a delicious addition to this creamy, roasted tomato soup. Do you still have roast turkey or chicken in the fridge? Here’s a great way to use it up and … Continued
Pumpkin season is upon us, and so is the time of year when most people start making pie, pumpkin bars, and other seasonal goodies. The thing that most people don’t do, though, is make their own pie filling from fresh pumpkins. If you’ve ever wanted to try, now is the time. It is super easy, … Continued
These days, Indian food is a significant part of our diet. So much so, that I buy spices in 8 oz and 16 oz quantities – not the average spice bottle. My cupboards are filled with large glass bottles (repurposed from other things) filled with cumin, coriander, garam masala, turmeric, curry powder, chile powder, and mustard seeds. This week, I put them to the test on another favorite of mine: pumpkin.
I love this time of year. It brings back childhood memories of running through late-summer orchards, eating ripe peaches from the tree and not caring that the fuzz tickled and that juice was running down my face and neck. My home town was the epicenter of fruit-growing in Utah. The road, two blocks from my … Continued
I walked into the kitchen in the late afternoon while the sun was low in the sky. The room was cast in hues of deep orange, and this pumpkin, with shadowed stalk and tendrils, nearly blended into the background. This lovely curcubita was a gift from a friend who grew it in her yard. It … Continued
When I’m not drinking my pumpkin, putting it in a soup, or making a curry or some other concoction out of it, I make pumpkin nut pancakes . Not only are the gluten and dairy free, they are delicious and filling.
Hey, it’s pumpkin month! Here’s a pumpkin pie smoothie that celebrates the occasion, and is good (and good for you). I have been drinking one nearly every day this week, and almost prefer it to pie. Almost : )
This morning, with such a dreary and gray sky, I made a hearty and gluten-free batch of pumpkin steel cut oats. Vibrant orange and warm, it brought just the right amount of sunshine to my day.
Finding fresh produce in the dead of a rural, Moldovan winter is almost impossible. Almost. When I served in the Peace Corps many moons ago, the one winter vegetable – aside from onions and garlic – I came to rely most upon was pumpkin. It was readily available, sweet, and delicious. And I bought one every other week for as long as they lasted.
