One Whiff of Autumn-and the cook is back.

>> Tuesday, October 20

It started a few weeks ago when I went to see Daniel's parents in the village and they brought out the walnuts. Not the appetizer nut bowl, I mean the 20+ crates from the cellar. It wasn't long before they were loading me up with squashes, little pumpkins, and enough garlic to kill the Vampire race. Daniel shook his head helplessly as we tottered to the train station with our harvest loot, and commented, "looks like autumn is really here." I didn't say it, but you know what I was thinking? BRING IT ON.

Because autumn this year is like Christmas-too many delicious things to eat them all and a lot of random gifts from people who are basically just trying to get rid of the junk. Only it lasts for about 2 months and all your presents are really good. And I musta been a good girl this year, because my metaphorical stocking is fit to bust. And as far as my literal stockings are concerned, they'll probably be busting too as soon as I get done eating all this yumminess. Let the games commence.

Now let's get down to business-I already confessed my unjustified long absence and you know (come on, you KNOW) how sorry I am, but still-here's my first shot at redemption:

The 'Make Every Day Thanksgiving' Bowl
serves 4 as a one-bowl meal, or lotsa people as a side

2 little pumpkins (canteloupe sized-about a 7-inch diameter
1/4 cup olive oil (plus some for basting)
3 cups cooked millet or 2 1/2 cups millet flakes (or cornbread crumbs, that would be radical)
1/2 cup dried cranberries
1/4 cup ground nuts of choice
(opt. add in some chunky pieces of nuts too, mmh.)
4 stalks celery, daintily chopped
1 onion, chopped
6 cloves garlic (woah! but it's good...), chopped
juice of 1 lemon
1-2 tsp soy sauce
1 tbsp apple cider vinegar
1/2 tsp cinnamon (plus a sprinkle)
1/4 tsp nutmeg (plus a sprinkle)
2 tbsp fresh chopped rosemary

1/4 cup+ apple juice
a splash of veggie stock or some boullion (cheaters! ha, that's what i did) and extra apple juice

salt and pepper to taste

Preheat the oven to about 350 F, or 170ish C

Cut off the stem and the little flower bump on the ends of your pumpkins, being careful not to go deeper than you need to. cut them in half, er, height-wise? Well, so that the parts you just cut are now the bases of two bowls you have created. scoop out the seeds and save for roasting if you want. Also save a wee bit of pulp and toss it in the stuffing if you fancy.

Rub the pumpkins down with some olive oil and sprinkle with a dash of cinnamon, nutmeg, and salt. Bake for about 30 minutes, or until almost totally tender when poked.

Meanwhile, heat a tbsp of your oil in a pan over medium and sautee the onions until glassy. Add the celery and cook for about 2 minutes. Then add the millet, and-actually, just toss it all in there. Everything. Keep going til you feel you shouldn't any more. I cooked mine about 10 minutes total just because I kept adjusting the taste.

You wind up with a nicely mingled mush, but not tooooo runny, just comfortably un-solid.

fill your pumpkins and bake for another 15 minutes, or until the stuffing looks lovely and crusty on top and the pumpkins seem good and tender.



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