Roasted Pumpkin Pilaf

Roasted Pumpkin Pilaf

I hosted my wine club last week and wanted to be sure

to have some gluten free options. I’m a little tired of

quinoa at the moment so I went ahead and tried this

pilaf dish. I also learned recently that wild rice is not a

grain, it is actually a seed! It is full of B vitamins and has

more protein than brown rice so opt for that if you can

find it, otherwise brown rice will do. Enjoy this flavorful dish!… 

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Thai Red Curry with Pumpkin

Red Pumpkin Curry

Scott and I hosted a dinner party last week as part of a reunion for some friends that went to Turkey together and also as a birthday celebration for my friend Brittany. We decided that it was the perfect opportunity to test our our recently learned Thai cooking skills :). The real standout of the dinner party was the red curry. We had to modify from what we made in Thailand because we simply couldn’t find all the right ingredients here so this is the version that will likely work for most of you and it was oh so tasty. Serve over rice or with some noodles (or both!) and you are set. Lucky for us, we hosted 7 but made enough food for almost twice that… and the leftovers were just as tasty.

Thai Red Curry with Pumpkin
 
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 cup coconut cream – we were told in Thailand that coconut cream is a must in curries… I will test it out with other types of coconut milk and report back.
  • 1-2 tablespoons red curry paste (can find a vegetarian version if you would like)
  • 1 lb pumpkin, cut into 1 in cubes – any yellow flesh squash will work
  • 1 cup water
  • ½ Tbsp salt
  • 1 red bell pepper, even thinly sliced
  • 2 cups or 1 can baby corn, roughly chopped
  • 3-4 sprigs basil – thai basil if you can find it
Instructions
  1. Pour half of the coconut cream into a pot, over medium heat. Add the red curry paste and mix well. If your mixture starts to splatter too much, turn down the heat. Stir continuously to prevent the bottom from sticking and burning. When the reddish oil starts to form, stir until fragrant.
  2. Add the pumpkin and stir to coat with curry sauce. Add the rest of the coconut cream and water. Season with salt; start at ½ tablespoon and taste. Each curry paste has a different salt content so you really need to taste it. Simmer until the pumpkin is soft, about 15 minutes.
  3. Add sliced red pepper, corn and basil. Turn off the heat. Stir to submerge the basil in hot curry to keep the leaves bright green. The leaves will stay bright green for 10 minutes or so. Serve while hot.

 

Brussels Sprout Salad with Avocado and Pumpkin Seeds

Brussels Spout Salad with Avocado and Pumpkin Seeds

It seems that every fall, I find a new Brussels Sprout Salad to share with you (which is amazing because at one point, I could not even fathom the thought of eating raw brussels sprouts). First came the Shredded Brussels Sprout Salad with Walnuts and Manchego, next came the Kale and Brussels Sprout Salad and now here is a new way to do Brussels in a salad. This recipe is completely dairy free but you could feel free to sprinkle with any cheese of your choice. This is a great side to your Thanksgiving meal so go forth and conquer!

Brussels Sprout Salad with Avocado and Pumpkin Seeds
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 1½ Tbsp lemon juice
  • ½ tsp Dijon mustard
  • 3 Tbsp extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 lb brussels sprouts, trimmed, leaves separated
  • 2 tablespoons pumpkin seeds, toasted
  • 1 avocado, sliced
Instructions
  1. Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
  2. Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.

Photo Credit: WholeLiving.com

Harvest Bread

Harvest BreadA big congrats to my friend Stephanie for starting a blog! Check it out here. And a big thanks to her for sharing this yummy fall recipe! It is loaded with extra goodness like chia and flax seeds. Enjoy and Happy Thanksgiving to you all!

Harvest Bread
 
Cook time
Total time
 
Serves: 10-12
Ingredients
  • ½ cup (1 stick) butter or vegan substitute, softened
  • ¾ cup sugar
  • 2 eggs or egg substitute
  • 1½ cup flour (I used ¾ Pamela’s multi-purpose gluten-free flour and ¾ buckwheat)
  • ¼ cup ground flax seeds
  • 3 Tbsp chia seeds
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • 1 cup canned pumpkin
  • ¾ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In one bowl cream together butter and sugar, add eggs one at a time and beat well.
  3. In a separate bowl mix together all dry ingredients well. Add pumpkin and flour mixture alternatively to creamed butter mixture. Fold in chocolate chips.
  4. Pour into a greased 9 by 5 inch pan. Bake for 55-75 minutes or until a toothpick inserted into the middle comes out clean.