I love savory pumpkin dishes. Also, anything involving Ritz crackers is likely to be delicious. Perhaps not slenderizing, but delicious, especially when also featuring a savory blend of pumpkin, red pepper, onion, and garlic, with some smoked paprika and chipotle for pizzazz, topped with crunchy pecans and panko, and baked until slightly puffed and golden brown. The original recipe from The New York Times uses yellow summer squash, which one steams and purees for inclusion in the dish, but I didn’t have enough squash so I substituted a can of pumpkin for half the squash puree; you can make the whole casserole with all pumpkin instead of squash. Plus, it’s less work that way since you needn’t steam and puree the squash. Win! You can bake this in a casserole (2 1/2 quarts), or small ramekins or cocottes for a cute presentation (just bake it for less time). We had this as a main dish, but it would also be great as a side for a holiday meal such as Thanksgiving. Yay!
Have you heard of Thug Kitchen? Warning: There’s a lot of cussing! I think it’s funny but hey, my Mom reads this so I’ll be keeping it clean. But if you don’t mind the swearing, their thing is to help regular people eat healthy – keepin’ it real – and their recipes are really great, so check out their cookbook. This vegetarian chili turned out so well, I will definitely be trying more in the future! Continue reading
Creamy pumpkin topped by crunchy parmesan-herb topping….parmesan, sage, rosemary and thyme… yes please! Sometimes we think of pumpkin as being a sweet thing (which it is) but it’s so nice to mix it up and try a savory preparation. Bonus: your home will smell heavenly as these are roasting. Thanks to the geniuses at Ottolenghi – every one of their recipes I’ve tried has been outstanding (check out this post for chilled soba noodles with mango, eggplant, and basil, as well as the cookbook, for more Ottolenghi goodness!). One day maybe I’ll make it to their restaurant in London. Continue reading