Pumpkin Soup

A few years back I was lucky enough to go to Africa on a photo sufari.  While there we stayed in "bush homes" which were like bed & breakfasts, lodges, & then we camped for a few nights in the saringeti.  We were very well taken care of.  Every morning we would have tea, coffee, or hot chocolate waiting out side our door & then we would go to breakfast which was a baffet & would consist of eggs, bacon & sausage, grilled tomatoes, beans, potatoes & all the fresh fruit & pastries one could eat.  Lunch was usually a box lunch consisting of fried chicken, hard boiled egg, an apple or orange, & something sweet for dessert because we were usually out in the "bush", out watching the animals.  Then at night we would go back to where ever we were staying & get dinner.  Dinner would always start with a soup that was often pumpkin and/or salad.  The entrees were simple, veg, starch, & meat which could be wild game or fish, chicken, etc...  all served with nan.  ...& then dessert which was always yummy!!!! 

Here is my recipe for Pumpkin soup.  It is a geat starter for Thanksgiving.

½ stick.................. Butter

2 ea...................... Carrots

4 ea...................... Celery Ribs

1 ea...................... Onion

4 ea...................... Bay leaves

1 Tbs................... Garlic powder

1 Tbs................... Onion powder

½ gal.................... Chicken Stock

2 tsp..................... Pumpkin Pie Spice

3 drops................ Tabasco

1 can (29 oz)....... Puréed Pumpkin

1 qt....................... Heavy whipping cream

to thicken.............. Roux

1.    Dice carrots, celery and onion into ¼” pieces.

2.    Heat the butter in a heavy bottomed stockpot and add the diced vegetables.

3.    Sauté until golden brown, stirring so as not to burn.

4.    Add chicken stock, onion and garlic powders, and bay leaves.

5.    Let simmer for 30min.

6.    Add pumpkin, pumpkin pie spice, Tabasco and heavy whipping cream and bring to a boil.

7.    Thicken with roux  (roux is part flour and part melted butter made into a paste)

Garnish with chopped green onions, toasted pumpkin seeds (I often get tamari flavored), fried garlic and/or a dollop of sour cream.

If you wanted to make this soup healthier you could use low fat milk in place of the cream and olive oil in place of the butter in both the sautéing and the roux.  To make this soup vegetarian you would use vegetable stock in place of the chicken stock. You can replace the canned pumpkin with fresh pumpkin that has been cooked down and pureed but in this day and age it is hard to get a good baking pumpkin.  You can also change the soup by replacing the spices and replacing the pumpkin with other types of squash or roasted red peppers. 

Be creative, have fun and enjoy!!!

Pomegranates

It's pomegranate season & yep, I love pomegranates.  I remember tasting my 1st one. One of the older neighbor kids that lived behind us was baby sitting us and brought one for us to try.  I was hooked.  Over the years my mom would buy my sisters one for a special treat.  Growing up in Colorado & not having a lot of money it wasn't often.  Now, I eat them as often as I can. 

Since ancient times, pomegranates are a symbol of fertility & the Goddess of Love, Venus liked to give them as gifts to all of her favorites.  Pomegranates are very high in antioxidants such as vita. C & very high in fiber.  So they are a very healthy snack.

A pomegranate can be intimidating but they are really easy to get into.  And yes you can eat the whole little seed.  But be careful because the juice will stain.  Just cut the fruit in half and carefully remove the seeds.  I tend to take the slow hard way of starting at the top & carefully peel it. but I don't loose any of the yummy little rubies of yummy flavor.

Pomegranate & Walnut Salad

1 hd............... Chopped Lettuce

½ c................. Pomegranate 

½ c................. Walnuts

½ c................. Sliced Red Onion

½ c................. Blue Cheese Crumbles

2 ozs.............. Dressing

Dressing

1 c...................Oil

½ c..................White Vinegar

2 Tbs...............Sugar

¼ tsp...............Salt

1.      Mix dressing and refrigerate until needed.

2.      Place lettuce in a bowl.

3.      Arrange ingredients over lettuce.

4.      Ladle dressing over the top.

Getting started

I am starting this blog because I love food & have a few things to say about it.  I have always been a very picky eater & now I am just a food snob (aka, grown up word for picky eater).  What most people don't know about me is that I will only eat about 10% of what I make.  I guess I was always meant to be a chef (which is a word I have a hard time calling myself b/c it is sooo over used & is meant for those who have earned the title).  After cooking professionally for 8 yrs I went to collage & got my BS in Food Science (yes, I am a food geek & a chef).

I state that I love food. By that statement I don't mean just to eat but all that it is.  I get great joy every time someone tastes something that I made & truly love it. I always watch the face because it never lies. I love the science of food.  I love that we can take mold and make yummy cheeses.  I love that we can take living organisms and create bread & wine.  I love the calming it gives me while cutting & chopping. It takes me to that zen place.  I most love how people are when sitting down to enjoy a meal with others.  People are much more respectful while eating with others.  That social aspect of food.  I love how it works in our bodies.  When we eat healthy, we are healthy.  When we eat unhealthy, we are unhealthy.  Food should always be balanced.

Be creative, have fun & enjoy!!!!