Saturday, October 21, 2017

Broccoli, Pumpkin & Peanut Stir-fry

During autumn, local Farmer's Markets will have pumpkins of all shapes, colors and uses. Be sure to ask him or her for the most flavorFULL for your recipes and which is best for carving the jack-o-lantern for decorating your porch!

Lenise, my friend from church, gifted me with Basmati Rice from India! I couldn't wait to stay home long enough to get creative in the kitchen using the fragrant rice. A rice cooker is my preference while cooking the veggies, because it will automatically cut-off and I don't have to babysit a pot of rice. WINNING!

For this stir-fry recipe, I diced a little more than 1 cup of the cute little Sugar Pie Pumpkin and roasted the rest to be used, later, for other recipes. Stir-fry is a quick cooking dish perfect for after work. Taking only a few minutes, the veggies cook until slightly softened. If including meat or tofu with this dish, prepare and cook before the veggies.

Broccoli and Pumpkin Stir-fry

1 Onion, diced
1 cup Pumpkin, peeled & diced
2-3 cloves Garlic, minced
1-3 large Carrots, peeled & cut
1-2 large Broccoli heads/bunches, cut into florets a.k.a. "little trees"
8 oz sliced, fresh Mushrooms
1-2 tablespoons Oil (coconut or olive)
For "heat" - Red Pepper Flakes  -OR-  Sriracha
Creamy Peanut Butter & Low Sodium Soy Sauce  -OR-  Chinese Brown Sauce (scroll toward bottom of this post)
Basmati Rice
(optional: Extra Firm Tofu drained and large diced, Chicken or other meat thinly sliced)
  • Heat oil in large skillet to medium high.
  • Sauté onion, pumpkin and carrots until slightly softened. Keep stirring to prevent scorching.
  • Add garlic, broccoli and mushrooms. Keep stirring to prevent scorching.
  • Here's when you add your choice of sauce. Turn down the heat. Pour in enough soy sauce to cover the bottom of the skillet and stir in a big glob of creamy peanut butter  --OR-- use Chinese Brown Sauce in the place of soy sauce. Because veggies are different sizes, just play around with measurements until your veggies are coated and the consistency is where you like it!
  • Add heat...if you're not a wuss!
  • Serve over cooked Basmati Rice and garnish with chopped peanuts.
  • Enjoy!
NOTE: If using meat, cook in heated skillet, then set aside and add before serving


Chinese Brown Sauce
(Forks Over Knives... I've subbed in Molasses & Corn starch)

1/3 cup Low-sodium Soy Sauce
1/3 cup Vegetable Stock
1/4 cup Molasses
1 tablespoon Grated Ginger or Ginger Paste
2 cloves Garlic, peeled & minced
1-2 teaspoons (or more) Corn Starch, dissolved in cold orange juice (water or pineapple juice would work, too)

Combine all ingredients in a medium saucepan and cook over medium heat until thickened. If there are any left-overs, serve with meal or store refrigerated in airtight container.

OK! Go Play with Your Food!

Monday, October 2, 2017

October Skillet Hash

October Skillet Hash with Fire Roasted Tomatoes
Right up there with Christmas in December is my other favorite, ALL THINGS PUMPKIN in October!

As a foodie, I get pretty excited about ways to enjoy the little plump squash. From sweet to savory to seeds to spice, I think it's tasty, healthy and the color is pretty nice! Today's recipe is a spin on a previous recipe, Veggie Skillet Hash, originally posted in October, 2013.

So, how did I change it up? Three ways: I added diced pumpkin and sweet potatoes in my little cast iron skillet while my hubby's skillet had chicken. The third way is by listening to a reader of my blog (and sister kitchen-ninja) when she suggested I add Fire Roasted Tomatoes for that "extra juiciness." Sorry, it took me so long to get there!

October Skillet Hash

1 large, Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, minced
1 tablespoon fresh Rosemary leaves, chopped
1 tablespoon fresh Thyme leaves
1 teaspoon ground Sage
3-4 Red Skin Potatoes (or whatever ya got), diced
1 cup Pumpkin, diced (or substitute butternut squash)
1 small Sweet Potato, peeled & diced
1 (15 oz) can Cannellini or White Navy Beans (whatever ya got), drained & rinsed
1-2 cups Kale, large stems removed & leaves coarse chopped
1-2 cans Fire Roasted Tomatoes
S&P, to taste
Red Pepper Flakes

Olive Oil
(optional: 1-2 chicken breasts, sliced thinly)

...and before Fire Roasted Toms were added.
Because my hubby doesn't care for pumpkin nor sweet potatoes, but wants meat, I divided some of the ingredients between the two cast iron skillets.

  • Sauté onion and red bell pepper over medium heat in olive oil or splash(es) of water until just getting soft.
  • Add garlic, herbs, diced potatoes, pumpkin and rinsed beans. Cook slowly --don't rush-- until taters and pumpkin are fork-tender, approx 20 minutes.
  • Add kale, seasonings and fire roasted tomatoes and continue cooking until kale wilts and skillet is bubbly!

Serve with a good bread or cornbread or crackers, even! Enjoy!

Tip: If you have left-overs, the taters and pumpkin may soak up the "extra juiciness." Re-saucy with a little bit of water or veggie broth.

Go Play with Your Food!

"Sam"