Family Friday Nite!
Gotta make recipes for the radio that are pumpkin'lish'ious.
The adventures of 2 sugar pie pumpkins...
Quarter 2 sugar pie pumpkins, spread with a drizzle of olive oil, touch of sea salt and place upside down with a dose of h2o.
Pop in the oven @ 4oo degrees or so, until the flesh is mushy. Peel off the skin, when cooled, and set aside in a mixing bowl.
Wash and de'muck'ify your seeds. Wash 'em good (don't fret over a bit of pumpkin muck, your gonna dehydrate them anyways).
Let the seeds drip dry in a colander for a bit.
Place the seeds in a bowl, coat with a bit of olive oil, some chili powder, smoked paprika and a touch of sea salt. Coat 'em good and place on either your dehydrator screen evenly, or on a cookie sheet with parchment on it. Spread really nice and evenly. Place the seeds in the dehydrator and run for 8 hours or so on 115 degrees or so. In the oven, 200 degrees for about an hour or 2 maybe? Check it often.
Sunday Nite Potluck!
Pumpkin Walnut Artichoke Orzo
I haven’t used orzo too much. I know it makes a tasty greek pasta salad. But I needed to use pumpkin in something... this worked. I saw something similiar with squash... Pumpkins squash right?
1/2 sugar pie pumpkin roasted and diced
1 cup uncooked orzo pasta
2 tbsp olive oil
1 clove of garlic diced
1/2 cup of chickpeas
1 cup chopped kale
1 med. grated carrot
1/2 cup shredded green cabbage
1 cup lightly toasted walnuts whole
1 cup feta cheese cubed
1 small jar of marinated artichokes, chopped (keep some of the oil)
1/4 red onion diced
A light sprinkle of chili powder
A squirt or two of white wine vinegar to taste
Fresh ground pepper & sea salt to taste
To cook your pasta, season the water (sea salt and olive oil) cook according to your personal pasta rules. Drain and set aside.
I pretty much chopped everything else up and lightly sauteed it with the vinegar, chili powder... while its hot, toss it in to your pasta, add the feta and walnuts...done. This way is hot... but its yummy cold too.
You can even add all your veggies raw to the hot pasta. Toss everything together, then once cooled, add your cheese.
More to come....Still got a whole pumpkin roasted that needs a life!
Not gonna lie? Might be pumpkin soup... Im thinkin' for the spice/curry fans... I feel something brewin' along that vein... Send ideas and Stay tuned!!
Saturday, October 9, 2010
This morning I had the pleasure of browsing the Downtown Edmonton Farmers Market. The last one of the season. Of course with this weekend bringing the promise of much anticipated stomach stretching, it was a busy, bustling hub of delicate masses of food.
But nothing stood out quite as much (to me!) as the abundance of beautiful vegetables. I love visiting other towns and cities during harvest season, because you see what grows where and why we grow what we do at home. The growing season this year in Alberta was a bit....wet! Alberta (or some parts of it) have experienced an drought for the past 3 years. Until this summer!! It rained and rained and rained... leaving many gardens muddy and cold.
Some of the veggies that do well here in this region, dislike our heat at home and actually thrived in the gardens here this summer.
I'm talking about Brussel sprouts, carrots, parsnips and cauliflower. Ohhhhhhhhh how I love thee... I wanted to bring a swack of stuff home for my own feast of giving this weekend.. alas tho.. I don't think they woulda let me on the plane..would they??
The one thing that jumped out for me tho mainly was this bizarre type of cauliflower I saw called Romanesco Cauliflower! WOW it was a trippy swack of fractals piled up on one another... It seriously made me think that I have to grow this magic madness veggie!
Anyways, I stole a picture off the internet for you all to enjoy.
Thanks for reading! From the Edmonton Airport, I wish you all happy stuffing your faces this weekend.