Sunday, February 10, 2019

Moroccan Pumpkin Soup

Closeup of bowl of Moroccan pumpkin soup
Leeks on Top for Color Contrast

Recipe from Dan Musicant’s sister


Looking for creative uses for leftover pumpkin from the delightful Argentinian beef stew in a pumpkin recipe, I came across a recipe I printed out way back in 2011 when I first started this blog. I’ve already blogged a more elaborate Moroccan Butternut Soup as well as a Savory Roasted Pumpkin Soup and a Chunky Ginger Pumpkin Soup, but the addition of allspice makes this recipe unique. So I adapted it for the amount of leftover pumpkin that I had, and added some extra chickpeas, since my husband isn't a fan of super-smooth soups. I also chose to serve the sautéed leeks on top, instead of pureeing them with the pumpkin and spices, for variety of taste and texture.

Sunday, January 20, 2019

Persimmon Chicken

Persimmon Chicken on bed of spinach
Sweet and Savory Persimmons

Recipe adapted from Persimmon Love


I thought I’d escaped the annual ritual of receiving persimmons from my friend Bill’s tree by being away for the holidays, but alas! I responded to his Christmas greeting early in the New Year, and he replied, “Persimmons?” Sure, I’ll take some. I froze the super-squishy Hachiyas, but had to find a use for the hard, super-ripe Fuyus right away. We’re off the usual persimmony sweet treats post-holiday, so I adapted an online chicken recipe by adding sour and salty components to the sweet persimmons for a perfect balance of flavors. A dash or two of cayenne completes the flavor spectrum.

Sunday, January 13, 2019

Chilean Pumpkin or Winter Squash Casserole

Plate of Chilean Pumpkin Casserole on Spinach
Oldie But Goodie Vegetarian

Recipe from Moosewood Cookbook


Way back in 1974, Mollie Katzen hand-wrote, illustrated, and published the first Moosewood Cookbook, with recipes she and other Moosewood Restaurant cooks dreamed up. Both the restaurant and cookbook have survived the intervening 40-plus years. This recipe is from the original handwritten edition. It’s a tasty way to use up leftover pumpkin, either from autumnal displays or from a recipe like Argentinian Beef Stew in a Pumpkin.