Pumpkin Curry with Healthy Greens

With the arrival of Fall, pumpkins and squashes of all sizes, colors, and shapes fill the farmers' markets, supermarkets, and farmstands.  Pumpkins have begun to adorn homes and all accessories seem to go with the theme of Halloween, Thanksgiving, and the warmth of the season.  Nothing like a delicious piece of pumpkin pie or a slice of warm pumpkin bread straight out of the oven.  How about a pumpkin curry to shake things up a little bit - with the warmth of cumin, coriander, chillies, and turmeric. A handful of sturdy greens like chicory or dandelion will complete the picture - a pretty one too.  Although the ingredient list is long, it takes only about 20 minutes to get this curry together.  I had this pumpkin curry with basmati rice and some plain yogurt for lunch.  Since I'm home these days, it is easy to dish up a quick lunch with seasonal and local produce.  This curry is good with flatbreads too.  It can easily be modified to a soup with the addition of some beans and broth.

Ingredients I used for the curry:
2 cups pumpkin, cubed and boiled
1 cup chicory, finely shredded (use your favorite greens)
2 tbsp diced onion
2 tbsp diced tomato
1 clove garlic. minced
A small piece of ginger, minced
1/4 tsp coriander powder
1/4 tsp cumin powder
1/8 tsp chilli powder
1/8 tsp turmeric
1/8 tsp black mustard seeds
A pinch of salt
1/2 cup water
2 tbsp olive oil, divided

Just follow these steps:

1. Heat 1 tbsp olive oil in a pan and add diced onions, tomatoes, garlic and ginger. Cook until tender. 
2. Add the spices (coriander, cumin, chilli and turmeric) and stir well.  Allow to cook for a minute.
3. Add the chicory and stir until the chicory begins to wilt.
4. Add the diced pumpkin and water.  Add salt to taste and cover.
5. Cook for about 10 minutes until well combined.
6. Heat 1 tbsp oil in a pan and add mustard seeds.  When seeds pop, add to the curry and stir.
7. Variation: You can substitute coconut milk instead of water for a creamier curry.

Bulgur Wheat Salad with Caramelized Pears and Sweet Potatoes

I am not sure why sweet potatoes are considered a Fall favorite. They are my all-year-round favorite potato, anyway, what's not to love about them.  The gorgeous orange color, loads of beta carotene and fiber, and so forgiving.  It is adaptable in stews, soups, salads, roasted, baked, broiled, and boiled into delicious desserts, salads, and anything you like.  I love pears and sweet potatoes and was thinking of a way to combine them into one delicious meal.  Cannot cook anything elaborate and so decided to go with bulgur wheat.  Soaked a handful of bulgur, browned up some diced pears and sweet potatoes with a bit of chilli, mixed it all up and sprinkled lemon juice and cilantro....and a delicious, beautiful, and absolutely healthy meal was born.

Ingredients I used:
1 medium sweet potato, peeled, and cut into chunks
1 pear, peeled and diced into small cubes
1/2 cup bulgur wheat
1 cup hot water
1 small chilli, finely minced (optional)
1 tbsp fresh lemon juice
1 tbsp chopped cilantro
1/2 tbsp butter
Salt to taste

A few simple steps and you are done:

1. Soak the bulgur wheat in one cup hot water, close the pan, and set aside.
2. Boil the sweet potato chunks and dice it.
3. Heat a medium skillet and add butter, diced pears, and sweet potato.  Add minced chilli and salt.
4. Continue cooking until the pears and sweet potatoes begin to caramelize and look yummy....
5. Remove from heat and set aside.
6. Uncover the bulgur wheat and fluff with a fork.  Add a pinch of salt and mix well.
7. Toss the caramelized goodness into the bulgur and toss gently - do not mash up the lovely brown diced pears.
8. Sprinkle with lemon juice and chopped cilantro.  Enjoy warm or at room temperature.

Creamy Rice Pudding - two ways

Here I am, recuperating from surgery, being cared for by my husband, who is making sure I eat well and get rest.  But, you know, most men cook main meals well, but when it comes to desserts, some men cannot score an A+ in that category.  Well, the chef here falls into that category, who loves his desserts but cannot make them.  So, what do I do when I cannot get what I want? I've no choice but try to make it myself.  You cannot tie down a foodie....who knew.

I'll post the recipes later, but for now here is the rice pudding with two different toppings.  The first one has slivers of crystallized ginger, and the other caramelized pears.....yes, I managed to caramelize pears!

Quesadillas with Apples, Cheese, and Carmelized Onions

Caramelized apples and onions are a perfect combination, especially when ooey-gooey cheese jumps into the mix and a browned crusty tortilla holds the cheesy mixture.  This is a perfect quick snack, adaptable depending on your favorite cheese, or what you have in your refrigerator when the craving strikes.  I put this together in a few minutes for a quick snack.  I always stock pepper jack cheese at home, definitely one of my favorite cheeses, although brie is my favorite.  I like to brown my quesadillas until toasty and crispy, simply love the crunchy tortilla before being hit with an explosion of flavors, sweet, tart, spicy, cheesy.......it cannot be easier if you have the few ingredients at home.

Ingredients for the quick snack:
1 medium apple, peeled, cored, and thinly sliced
1 medium onion, thinly sliced
1/2 cup grated pepper jack cheese
A pinch of salt
2 medium sized tortillas (whole wheat)
1 tsp olive oil

A few quick steps before you can dig into the quesadilla:

1. Heat olive oil in a small skillet and brown apples and onions until carmelized. Set aside.
2. Warm a griddle and warm a tortilla until browned.
3. Spread the apple-onion mixture on the tortilla and top with grated cheese.
4. Place the other tortilla on the apple-onion mixture and continue to heat until the cheese begins to melt.
5. Carefully flip over the tortillas and brown the other side.
6. When browned to your perfection, slide onto a cutting board.
7. If you can wait until the quesadilla slightly cools, that would be great.  If not, cut into wedges and enjoy!!

Cabbage with Edamame and Green Peas

This is a quick go-to recipe that is not only easy to prepare, but beautiful too with its different hues of green. It is healthy and kids love this pretty dish too.  It tempts you to dig your fork in even if you are not a fan of cabbage, in which case you can use your favorite greens instead of cabbage. You could also use napa cabbage or savoy cabbage.  If you do not have edamame (fresh soy beans) or green peas, you can prepare the dish without it.  I think using red cabbage will also be ideal.  I use fresh cilantro, but feel free to use your favorite herb.

Ingredients:
1 lb. cabbage, finely shredded
1 cup frozen edamame
1 cup frozen green peas
1 medium onion, thinly sliced
2 cloves garlic, minced
1 small jalapeno, finely diced (optional) or 1/4 tsp red pepper flakes
1/4 tsp cumin seeds
2 tbsp olive oil
1/4 cup water or vegetable broth
Salt to taste
1 tbsp. fresh lemon juice
1 tbsp. fresh herb (your favorite herb)

 Method:

1. Heat olive oil in a medium skillet and add cumin seeds.  When cumin seeds are toasted, add sliced onions and minced garlic and cook to medium brown.
2. Add jalapeno or red pepper flakes and stir.
3. Add frozen edamame and green peas and cook for a minute.
4. Add cabbage, salt, and water or broth.  Cover and cook on low heat for 10 minutes or until cabbage is tender.
5. Garnish with any herbs of your choice and sprinkle lemon juice.
6. Serve warm or at room temperature.