Fall is here and certain flavors are starting to be used in everything from coffee to dish soap. Yes, I am speaking about the omnipresent Pumpkin Spice. It is everywhere.
But it is not here. Nope. Not happening on this blog.
But I know Fall is about so many other flavors.
I love chestnuts. When I lived in NYC and the chestnut roasters would set up on the street corner, the smell would entice me like no other. Except the smell of those sugared cashews and almonds, which would bring me to my knees. But, I digress.
Chestnuts are available now already steamed and peeled, packed in jars and vacuum sealed bags. It could not be easier to use chestnuts in your everyday life, not just for that Thanksgiving stuffing. I buy them all the time, but you haven’t seen a lot of recipes using chestnuts because I tend to eat them straight out of the container. By the time I come up with a recipe to try, I have already eaten them all! sigh. . .
Chestnuts are generally a seasonal item. but if you buy the jarred or vacuum sealed bags they will last for many months. Stock up when you see them. That way, when you want to make this soup in the Spring, you are ready!
So. . . good things have been coming my way lately. I feel very lucky, though I have worked long and hard to get here. Now, along with my being a contributor to Zester Daily I have become a contributor to Mom.me!
I hear you all saying “Yeah and what does that have to do with me?” It means more original recipes and food related posts from me, and more recipes from some of the best food blogs on the web! Win-win, if you ask me.
Kabocha squash, also known as Japanese pumpkin, is my favorite winter squash. Ever since they became readily available in local supermarkets I have been enjoying them.
But as much as I love them, it took my family a minute to jump on the kabocha bandwagon.
One Thanksgiving, about five or six years ago, I decided to add a kabocha squash recipe to my dinner. Every year I used to cook Thanksgiving dinner for my family and extended family. This is usually very traditional fare, featuring turkey, dressing, macaroni and cheese, collard greens, green salad, maybe a Jell-O mold fixed by my mother, and rolls. My sister would always make the candied yams and sweet potato pie, and bring them over.
Interested in bringing slightly healthier fare to my Thanksgiving table, I wanted another option to balance the buttery sugary overload of the candied yams.
To find out my family’s reaction to my kabocha squash recipe, and to get the recipe for Roasted Kabocha Squash Soup with Kale please click here.
This soup would be a stand out on your holiday table, or just may become a staple on your dinner table.
Thanksgiving is right around the corner, and as always I am trying to figure out how we got to the holiday season so quickly! One would think I would realize once Halloween is over, the holidays are upon us. One would think.
I recently wrote an article about the upcoming holidays on ZesterDaily.com. There is a fantastic recipe for pumpkin pie made with coconut milk, making the filling lactose free. I originally developed the recipe for a vegetarian client of mine, and found I preferred this recipe to a traditional pumpkin pie recipe.
Here is a small excerpt from the article:
I have never been a “decorate for the holiday” kind of gal. As I was looking for a pan to bake this pie, I found my mom’s pumpkin pie pan, which I had not seen in years. I was reminded of what a fantastic hostess she was.
Every holiday meant some kind of décor change signifying the importance of said holiday. Acorn door hangings for Thanksgiving, Easter baskets with colorful eggs and Christmas joy everywhere! Christmas hand towels for the guests, Christmas wreaths, Christmas candies placed into crystal candy dishes. Crystal candy dishes shaped like Christmas trees, naturally.
Click here for the recipe for Spiced Pumpkin Pie with Coconut Milk and to read more about my holiday misadventures.