Monday, November 11, 2013

Tagine of Pumpkin and Chickpeas


A friend at work brought this in for me to try last week and I loved it (photo is from the recipe; link is below). I'm getting so many squashes and pumpkins in my weekly delivery box and since you might be too, I thought I'd share the recipe. She used kobacha which held up nicely in the stew. I think any of the firm squashes would be nice (just not butternut and others that cut mushy when cooked). She also did a whole can of San Marzano tomatoes and simmered for much longer than the recipe called for. It was absolutely delicious, quite hearty and very healthy.

http://www.goodfood.com.au/good-food/cook/recipe/tagine-of-pumpkin-and-chickpeas-20121123-29vyg.html

Tuesday, November 05, 2013

Green Curry

My friend made me this delicious green curry and I wanted to share this with all of you. Super quick and easy.
1/4 c. green curry paste
400 ml coconut cream/milk
tumeric for color
2 t. fish sauce
1/4 t. brown sugar
600 g white flesh fish (I used tilapia), cut into big chunks
1 red onion, diced
1 bunch of bok choy, julienned across the stem
bean shoots and snow peas

Heat 1/2 of coconut cream. When it comes to a boil, add curry paste and turmeric. Add rest of coconut cream. Add fish. Then onions and greens (feel free to add peppers, tomatoes, or whatever else you might fancy). Once fish is cooked through, add fish sauce and sugar.
Serve with lime wedges and mint.

Serve with basmati rice( She taught me to add 1 part rice, 2 parts water, salt, (butter or olive oil) into a large bowl. Cover with a large plate and microwave for 10 min. ) Done!

Pumpkin Scones

These scones were a great after-school snack for my kids yesterday. 

Pumpkin Scones:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream or milk
1 large egg
6 tablespoons cold butter, cut into cubes (I grate my butter)

Mix dry ingredients. Mix wet ingredients. Combine. I scoop into a silicone mini muffin pan. Freeze. Pop them out and store in freezer. Preheat 375 degrees. Bake frozen for 25-30 min. Cool. Optional: Dip tops in royal icing (egg white and powdered sugar). Makes 24 Mini scones.

Here is a Gale Gand scone I made for my school bake sale this Fall as well. 


Cinnamon Chocolate Chip Scones:

3 3/4 c. flour
1/4 t. salt
1/4 c. sugar
3 T. b.p.
1 t. ground cinnamon
8 T cold butter
1 1/4 c. milk
1 1/2 c. semisweet choc. chips

Mix dry ingredients. Mix wet ingredients. Combine. I scoop into a silicone mini muffin pan. Freeze. Pop them out and store in freezer. Preheat 375 degrees. Bake frozen for 25-30 min.