All Things Pumpkin

It's kind of tradition every year in the Fall to do lots of things with pumpkins. Pumpkins run a plenty around us, and you can usually find a good-sized one for a decent price for carving purposes. The last several years, Mom and I have spent time with David and his girls/family while I carve a pumpkin. Mom never participates in the carving, but I think she really enjoys listening to us talk, laugh, joke, and encourage each other as we gut those Jack O'Lanterns and make them into something cool. This year is no exception. David has already invited us for our annual carving fest, and I hope to pick up my pumpkin in the next couple of weeks so I get my pick of the litter and don't have to take whatever is left. 

Along with pumpkin carving, there are tons of pumpkin recipes that are so delicious. I could eat anything pumpkin year round. One of my favorite recipes of all time is one we used to make around Christmas every year. It's a pumpkin log with a cake-like pumpkin outside, cream cheese frosting inside, and sprinkled with powdered sugar. We use to freeze it and eat it over weeks during the holidays. Such fond memories of the pumpkin log. It's been years since we've done it because it's very messy and takes a lot of time and effort (and the entire kitchen to get it done). Maybe this year I can change that and keep a frozen stash. Mmmm mmmm mmmm. 

Something else that has become a tradition more recently is making pumpkin stew. This is a hearty meal and very filling. It makes great leftovers and warms up well in the microwave or reheated in the oven. Even Dad, who doesn't like squash of any kind, liked this recipe and gobbled it up. It's great served with a side of garlic bread or dished up on its own. And usually there's not much room, if any, for dessert. I thought it would be fun to include the recipe here for future reference. Just keep in mind that the recipe doesn't contain any measurements. It takes adjusting depending on how many pumpkins of stew you plan to make. And you don't have to add everything listed here. You can pick and choose and cater to your own tastes (or your family's tastes). I guarantee that kids will love it, especially if you have them help you make it. They think it's pretty cool when you take a pumpkin out of the oven and have dinner baked inside of it. Yuuuuuuuuuumy! 

Pumpkin Stew (the basics) 
Small pumpkins (usually one per person, depending on size; some people call them sugar pumpkins, but they're not the really tiny ones used for decoration)
Rice or potatoes
Tomatoes (canned or fresh; used to help create moisture, so do not drain the juice)
Green beans
Corn
Carrots
Onion
Peppers (of any color, although yellow and orange give it sweet flavor, while red and green make it a little spicier)
If you're David, add jalapenos! 
Hamburger (you could probably use chicken, turkey, or pork, but I like it with red meat)
Any other veggies you want (cabbage, zucchini, etc.)
Meat or veggie stock
Salt and pepper to taste
Cheese (my personal preference is a sharp cheddar)

Preheat oven to 400 degrees Fahrenheit. 
Gut the pumpkins (use the seeds for a treat later!) by cutting off the tops and leaving as much flesh as possible inside. Lather the outside of the pumpkins (to avoid burning and over-drying) with olive oil or vegetable oil. Place on a cookie sheet (or other heavy pan where they can sit flat). 
Cook the hamburger (or other meat) and rice or potatoes (separately). Drain the hamburger for less fat intake if you want. It helps to keep a little bit of fat with the meat so the "stew" stays semi-wet. If using potatoes, cut them up into bite-sized pieces. Cut all the other veggies into bite-sized pieces. If you want the harder veggies (like carrots and peppers) to be fully cooked (soft to the bite) saute them in a bit of butter and/or olive oil before adding them to the stew combination. 
Combine the meat, starch, and all the veggies together using the juice from the tomatoes and the meat or veggie stock until you get a thick, consistent stew-like mixture. Spoon the mixture into the pumpkins. Bake at 400 degrees for about an hour (sometimes less, sometimes more depending on the size of the pumpkins). You'll see the outside of the pumpkins start to "shrivel", and that's how you can tell it's done cooking. 
Remove from the oven and let rest for a few minutes. It's best to eat a whole pumpkin in a bowl, but they can be cut into sections and eaten on a plate as well. Top with cheese, and eat the pumpkin out of the shell along with the rest of the stew. 

There you have it! Pumpkin stew to feed the masses. You won't regret making it. In fact, it might become your new Fall family tradition. I'm not sure if we'll make it this year, but I do know that it's one of my favorites and well worth all the work. 

And if you have a David around your house, persuade him into making homemade caramel ice cream to go along with it (or vanilla with caramel topping). It will be the perfect and complementary dessert for your pumpkin stew. Plus, ice cream kind of fills in all the little holes in your stomach that didn't get enough food, so there's ALWAYS room for ice cream. 

I'm looking forward to Fall (and other holiday) traditions this year. Fall is my favorite season. I love everything about it. There's nothing better than the sounds of leaves falling to the ground and crunching under foot, the wind blowing, the air getting crisper and cooler, the smells of cinnamon and nutmeg and spice and pumpkin wafting in the air, the vibrant colors of leaves, the sweaters and scarves that come out of hiding, and the taste of romance in the air (even when there's nobody to be romantic with). Fall is just an amazing season. Even 'The Bear' likes Fall. He perches himself on the porch and surveys his kingdom for longer amounts of time in the Fall. I think he knows what follows ... snow and freezing cold! 

In the meantime, I'm going to savor every delicious, delightful moment of my favorite season. Please stay forever, Fall! 

Recipe: Bowtie Caprese Toss

I found this recipe online through Good Housekeeping, and it looks SO good. We really enjoy eating bruschetta with the toasted bread, fresh mozzarella cheese and basil, and drizzled with a little olive oil and salt and pepper. It's a tasty and fresh summer time dinner/treat/appetizer/snack that takes only a little time and doesn't heat the house up to boiling. 

Since we've already had some 100 degree weather (and since we're in for a LOT more in the coming week), I thought this was a good way to enjoy caprese served cold. I haven't made it yet, but when I do I'll probably make some adjustments (because that's how I roll). It might end up being our go-to pasta salad. I mean, look at these ingredients. YUM, right? 


Bowtie Caprese Toss
1 pint cherry tomatoes
1/2 teaspoon salt
12 ounces mini bowtie pasta (farfalle)
1 Tablespoon extra-virgin olive oil 
1 small onion
2 Tablespoons balsamic vinegar
2 Tablespoons water
1 clove garlic
6 ounces fresh mozzarella
1 green onion
1/4 cup fresh parsley leaves (Since I'm not a huge fan of parsley, I think I would omit this ingredient and put basil in its place.)
1/2 teaspoon freshly ground black pepper

Directions: 
In large bowl, combine tomatoes and salt; set aside. Heat covered 3-quart saucepan of salted water to boiling on high. Add bowtie pasta and cook as label directs. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely. 

Meanwhile, in 10-inch non-stick skillet, heat olive oil on medium for one minute, then add onion. Cook one minute or until onion begins to soften; add balsamic vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and almost all liquid has evaporated, stirring occasionally. 

Uncover and add garlic. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with mozzarella, green onion, parsley, and black pepper. 


Doesn't that sound delish?! I can't wait to try it and hope to find time to make it soon. 

I'd also like to add that Costco is so very good and so very bad for me. Costco has an amazing selection of cheese. They have fresh mozzarella that's already pre-sliced (works perfectly on that bruschetta!), and it would be so easy to dice up for this pasta salad. I was at Costco last night and noticed they have a selection of the cherry tomatoes as well. I should have bought some, but didn't. Another reason (excuse!) to go back, I guess. Maybe that will give me time to stand in the cheese aisle and dream up recipes for each of the cheese flavors. And yes, that is a true source of entertainment for me. 

Rice Ortega

I have NO idea where this recipe came from, but Mom makes a mean Rice Ortega. We almost always eat it with Mexican food (tacos, burritos, etc.) as a side dish, but it can easily be put with other things as well. Or, you know, eaten as a meal all by itself, which we often do. It's so tasty and filling, and it just hits the spot when you need something warm and comforting.

Here's the recipe (Off the cuff, so no measurements - sorry! It's how we roll....)

Cook some Minute Rice in a large pot, or plan to transfer the cooked rice to a large bowl in order to mix it with the other items (usually 3-4 cups will do for a 13x9 pan and a good-sized crowd)
One carton of sour cream
One carton of cottage cheese
Shredded cheese (the more, the better, in my opinion)
Two (or more!) cans of diced green chilies (you can also use jalapenos here for some extra kick, but personally I think that makes it too hot)
Salt and pepper (season it until it tastes good to you)

Spray a 13x9 pan with non-stick spray really well. Make sure to get the corners. (Dairy sticks.)
Pre-heat the oven to 375 degrees F.
Once the rice is cooked, fluff it with a fork (transfer to a large bowl if necessary).
Add the sour cream, cottage cheese, diced chilies, salt and pepper, and a few handfuls of shredded cheese. Mix until well blended. You should be able to see flecks of the shredded cheese throughout the mixture. If you can't, I'd add more. (So I'm addicted to cheese ... you got a problem with that?!)
Spoon the mixture into the greased 13x9 pan and add more shredded cheese to the top.
Cover with tinfoil and place in the pre-heated oven; bake for 35-45 minutes until the cheese on top is melted. Uncover and bake for another five minutes.
Serve.
Eat.
LOVE!

Seriously though, this is so good. We just had some on Sunday for dinner, and it was some of the best Mom has ever made. It gets better and better the more you make it and fine tune it. I like it to be moist, so if you have to add more sour cream or cottage cheese don't be afraid to do it.

It's also fun to eat as a side with roast beef, chicken, or pork. Turkey not so much, but I'm weird about what I'll eat with turkey (mashed potatoes and gravy, duh). It adds a little extra bit of flavor to the meal without being overpowering or making a non-Mexican dinner suddenly turn into a Mexican meal.

Thanks to whoever taught Mom about this recipe. It's been a versatile part of our meals for as long as I can remember. Plus, it's cheap and feeds a crowd. You can't beat that when you're on a budget. And kids love it, too. Even with the green chilies, it's mild enough that kids will eat it and like it. Try it - I promise you'll like it, too!