The local grocery stores have been sold out of canned pumpkin for weeks so, when I finally spotted some yesterday, I loaded up with at least eight cans of the stuff. I was anxious to use some right away and decided to experiment with pumpkin soup. I browned a tablespoon of diced yellow onion in a tablespoon of olive oil.
I poured in 3.5 cups (a 29-ounce can) of pumpkin.
I mixed in half a cup of unsweetened applesauce. I thought it might add some natural sweetness but balance out the pumpkin.
I poured in 1.5 cups of vegetable stock, added a dash of nutmeg, and dumped probably a tablespoon of cinnamon in it. (I love cinnamon.) I mixed everything up and let it simmer, covered, on low heat. (Please–cover, cover, cover your pumpkin or you will quickly have a pumpkin-colored kitchen!) There was no need to use a blender–I just poured a bit into a bowl and garnished it with roasted pumpkin seeds.
It was…okay. It wasn’t bad, but I wasn’t knocked out by it. I definitely should’ve chopped up the onions a little finer. Other than that, I’m not sure what I should’ve done to give it more flavor. Left out the applesauce? Added a tablespoon of maple syrup? Added cream? I don’t know.
What do you use in your pumpkin soup?
But do enjoy your weekend!
Seems like all the cool kids are using almond milk these days, so I decided to try it out for the first time. Pure almond milk is made from almonds and water, but the packaged store brands usually contain some other ingredients like vitamins and vanilla extract. Not only is almond milk vegetarian-friendly, but it has no lactose and no cholesterol (a big bonus for me).
I poured 1 cup of almond milk into the blender, along with 1 banana and 1/2 cup of frozen strawberries.
I pulsed the ingredients until smooth. Voila–smoothie! So simple, quick, and delicious. It made the perfect amount for one tall glass, and it was just (naturally) sweet enough for breakfast.
What’s your favorite smoothie recipe? What’s your favorite almond milk recipe?
I tried a variation of homemadeadventure’s scalloped tomatoes using eggplant instead of polenta.
I preheated the oven to 350 degrees and coated the bottom of a casserole dish with a thin layer of olive oil. I sliced a small-to-medium-sized eggplant and a couple of tomatoes. A row of eggplant was laid across the dish, followed by a row of tomatoes, and so on.
I sprinkled salt and pepper over the layers. The fridge revealed some left over Chavrie goat’s milk cheese and Montchevre goat milk cheddar cheese which I dabbed on the veggies.
I’m a sloppy cook. I wanted to use balsamic vinegar in this dish. Did I check to see if I had any before I sliced up the tomatoes and eggplant? Nope. Did I have any? Nope. So I improvised and used red wine vinegar instead. I splashed olive oil and red wine vinegar over the dish.
I shredded bits of oregano and sprinkled it over the layers.
I cooked the layered tomatoes and eggplant for 25 minutes. It wasn’t as pretty as the dish from homemadeadventure, but I enjoyed it. The goat cheese and vinegar were a nice, tart contrast with the meaty eggplant and fresh tomatoes.