still nesting

[2eclipse]

made ham and potatoes and string beans the other night. and i am knitting like mad.
ross and i ordered a bunch of stuff off our registry with money people gave us and it came yesterday. yeah good knives! it was like xmas unpacking everything. and now i have a stocked kitchen to play in! problem is, we have more dishes than places to put them. going to have to do something about that.

i am entirely fascinated with the idea of pumpkin as a savory rather than a sweet food.
for anyone who is interested, i am including recipes for pumpkin foods.

Oatmeal Pumpkin Cookies

3 1/2 cups flour
2 1/2 cups Quaker Oats
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3 1/2 sticks soft butter (seems like a hell of a lot until you consider
that the recipe makes 82 cookies)
1 3/4 cups sugar
1 3/4 cups packed brown sugar
15 oz can pure pumpkin
2 large eggs
1 3/4 teaspoons vanilla
1 1/2 cups chopped walnuts
1 1/2 cups chocolate chips

Mix flour, oats, baking soda, cinnamon and salt in a bowl

In a large bowl, beat butter, sugar and brown sugar until fluffy
(softening the butter in the microwave helps). Add pumpkin, eggs and
vanilla, mixing well. Gradually add in dry mixture. Add nuts and
chocolate. Drop size wanted onto a greased pan and spread to about a 3
inch circle.

Bake at 350F for 14-16 minutes or until firm and lightly brown.
Cool on sheet 2 minutes; ice if desired.


Morrocan Pumpkin Soup

a couple of things about this one. i used chicken broth (it doesn't specify what kind) and it turned out great. i also used canned chick peas, which cut out the first two steps and saved a lot of time.
i love the taste of onions in this, so i recommend draining the leeks after you have cooked them and then just adding everthing into the same pot, rather than adding the leeks at the end.

Serves: 8.

Ingredients:
1 cup dry chickpeas
3 Tablespoons olive or vegetable oil
2 (about 1 1/2 cups) leeks (white and light green part only), chopped
8 cups broth or bullion
2 1/2 lbs/4 cups cooked, mashed pumpkin(or canned)
2-4 Tablespoon Sugar or honey
2 teaspoon ground cinnamon (or one cinnamon stick)
1/8 teaspoon ground allspice
2 teaspoon salt
to taste ground black pepper

Preparation Directions:

1. Take one cup of dried, washed chickpeas and soak overnight.
2. Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
3. Heat the oil in a large saucepan over med-low heat.
4. Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
5. Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
6. Heat until boiling point.
7. Reduce heat to low, and simmer.
8. If using the cinnamon stick, simmer for 15 minutes and discard stick.
9. Check for seasonings. Combine with cooked leeks or onions.

for more pumpkin recipes (i don't recommend the stew cooked in the pumpkin btw) check out http://www.pumpkinnook.com/cookbook.htm

Comments

[2eclipse.livejournal.com]

come visit. i will make you cookies.