Red Hot Pumpkin Soup

Since I had about 1/2 a can of pumpkin left after making the cookies in the last post, I decided that rather than wasting it I would whip up some pumpkin soup. I didn't want to lose the pumpkin flavor completely but I also don't like sweet soups so lo and behold, another Violette original! I wouldn't try this one unless you actually enjoy the flavor of pumpkin. :)

Red-Hot Pumpkin Soup


Ingredients
1 tsp. margarine
1/4 cup onion, chopped
1/2 can of pure pumpkin (unsweetened)
1/2 can vegetable broth
1 tsp. red chili paste
2 tsp. curry powder
1 tsp. all-purpose seasoning
dash of cayenne pepper
1/2 cup water

Directions
Place margarine in a medium sized pot and let it melt.
Add the onions and simmer for 2-3 minutes.
Pour in the veggie broth and stir.
Stir in the pumpkin.
Add the dry spices, as well as the curry paste and keep stirring.
Once the spices have been mixed in, add the water.
Let cook for an additional 5 minutes and serve,

Pumpkin Cookies!

It's been sort of a tradition for me to make these cookies every year for Thanksgiving. Since we are having a Turkey Day Pot-Luck lunch tomorrow at work, I decided to make them a bit early.

They're super delicious AND super non-diet friendly. :D


I can't believe the cookies photographed so well through saran wrap!! It looks like it's not even there! I obviously forgot to take a picture when they were fresh out and had already wrapped them for tomorrow. :)

Ingredients:
1 cup butter (2 sticks) - I used "I Can't Believe It's Not Butter - Light" to make it a bit less unhealthy. :P
1 cup sugar
1 cup pumpkin
1 tsp. vanilla extract
1 egg
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 cups flour - I used Bob's Red Mill Whole Wheat
lots of chocolate chips! - I use Nestle mini-chips, around 1/2 a bag

Directions:
Preheat the oven to 350 degrees.
Cream the butter and sugar together.
Add the egg, vanilla, and pumpkin. Keep mixing.
Sift the dry ingredients together and mix into batter-pumpkin mixture.
Once combined, add chocolate chips and mix a little more.
Spoon onto greased baking sheet - I use parchment paper to cut down the grease.
Cook for 30 minutes, checking often.

Baby Cabbages!

So I might be in the minority here but I love Brussels sprouts. Even when I was a kid, they were a veggie I thoroughly enjoyed.

After dinner, I was still kinda unsatisfied so I made some traditional Brussels sprouts, and am eating them up right now. :)



Ingredients:
Non-stick cooking spray
10-20 Brussels Sprouts (cut in half)
3 cloves of garlic, diced
1 cup vegetable broth
a dash of your favorite all-purpose seasoning (my fave is George Washington brand)

Directions:
Cut the Brussels Sprouts up and coat a non-stick pan with cooking spray.
Throw the sprouts in the pan flat-side down.
Once the spouts start to get a bit darker, throw in the garlic.
Let it all cook up, and the sprouts get all nice and blackened. Toss them around and let them mix in. Add seasoning.
Pour the broth over the sprouts and let it reduce so that there is no liquid left in the pan.

Serve piping hot as a side or as a yummy snack!

Rolled Oats rock!

So since I'm home today due to evil stomach pains, I decided to cook up a tofu loaf. I figured it would bother my stomach less than eating a lot of other stuff. Although the loaf didn't turn out right (I should have stuck to my original recipe), I used rolled oats this time around instead of bread crumbs and was very surprised at how well it worked.

I am severely trying to cut back on processed breads and grains, which is why I experimented with oats. I think I'll incorporate them more into my cooking.

Chana Saag (Chickpea Spinach Curry)

This was my first time cooking with mixing so many spices and I was a bit nervous about the outcome but it was great! Next time, I'll probably add more chili powder, as there wasn't much spice, even though I added a dash of paprika. As you may have already figured out, I add paprika to everything! :D Overall, though, the result was great and something I would most likely make again.

This time, instead of quinoa, I served it with couscous, which I just picked up from the Turkish market downstairs.



Ingredients:
1lb fresh spinach
2 15oz. cans of chickpeas (next time, I think I'll use 1 1/2 cans, since the chickpeas were overwhelming)
1 inch piece of ginger, grated
3 tbsp. olive oil
2 tsp. cardamom
2 tsp. ground cinnamon
6 cloves of garlic, chopped
1 cup onions, chopped
1 can of stewed tomatoes in juice, diced
.5 tsp. turmeric
1 tsp. ground coriander
1 tsp chili powder
.5 tsp. garam masala
1 tsp. salt

Directions:
1) Rise chickpeas and roughly chop spinach (make sure to clean well)
2) Heat oil over medium heat. Add cardamom and cinnamon and let it cook a minute
3) Increase the heat to medium-high. Add garlic and cook til it starts to change color. Then add onions and sautee until golden.
4) Reduce heat to medium. Add turmeric, coriander, chili powder, garam masala and salt. Mix well, for 1 minute.
5) Add ginger. Stir, then add tomatoes and saute for 3 minutes, until well blended.
6) Add chickpeas. Stir and let cook for 4-5 minutes. Then cover and cook for another 10 minutes, until chickpeas soften.
7) Add half of the spinach, stir and put the lid on the pot for 1 minute. Remove lid and add the other half and cover for a minute.
8) remove the lid and let simmer uncovered for 10 minutes, stirring occasionally.

Indian-Spiced Kale with Chickpeas

I stole this recipe from my co-worker's deliciousness blog, and it was sure yummy!

Ingredients:
Extra-virgin olive oil
3 cloves garlic, minced
1 bunch of kale, ribs removed, coarsely chopped
1 cup reduced-sodium vegetable (or other) broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions:
Heat oil in a Dutch oven (or any large pot) over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
Add broth, coriander, cumin, garam masala and salt. (I also added a touch of paprika for spice)
Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.



I served this with some quinoa and it was utterly delicious. Great as a main dish OR a side!