Using it Up

I have a thing for pumpkin. Have you noticed? As soon as the leaves start to change, I want to start eating pumpkin and I don't want to stop until I look like an Ommpa Loompa!

However, most recipes I have that use pumpkin don't usually call for a whole can of pumpkin puree. Unless you're making a shit ton of pies, which generally isn't recommended for fat kid diabetics such as myself. I usually have a half used can of pumpkin kicking around my fridge....and I can only make so much pumpkin bread and pumpkin muffins!

I came across an interesting recipe to use up some of that leftover pumpkin. A Pumpkin Pie Smoothie! Doesn't that sound awesome?!?!

I modified the recipe from the one published on Peas and Thank You. One thing that she recommends you do, which I didn't do for my smoothie, but would want to do if I was a more organized person, is to freeze the pumpkin into ice cube trays. But I guess it depends on how many Pumpkin Pie Smoothies you plan on making yourself.

Notice my pretty NYS Jonagold apples!

Pumpkin Pie Smoothie

Ingredients
3/4 c pumpkin puree
1 c milk
3 - 4 ice cubes
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp garam masala (optional, but good for extra spice)
1/2 tsp vanilla extract
1 - 1 1/2 tsp sweetner of your choice (optional)

Method
1. Put it all in the blender and blend until combined!

Mama Pea garnished her smoothie with crumbled graham crackers. It looks delicious, but probably not worth the extra carbs for me. Maybe worth it for those of you with functional pancreas! Or is it pancreai? Pancreases?

Summer Meets Fall

Some people shoe shop. Others clothes shop. I food shop! I love to go food shopping, but my eyes are bigger then my actual time to cook. I have this notorious habit of letting produce go bad in my fridge. It usually results in swampy puddles at the bottom of my veggie drawer.

That's usually when kitchen sink cooking comes into play. I try to hurry up and cook all the usable produce in my fridge, in one pot if I'm feeling particularly talented...or adventurous. Sometimes it works. Sometimes, it really doesn't. The broccoli rabe and cilantro soup wasn't exactly a shining moment of cooking for me. However, this recipe worked out quite well. In fact, they came out so good, Jackson decided to help himself to one while I as at the gym. Naughty kitty.

I needed to use the rest of my farmer's market zucchini before it made soup in the bottom of my fridge. Plus, I had some newly purchased sweet potatoes from Goshen, NY.  I'd like to think of this recipe as the seasons (summer squash, fall sweet potatoes) colliding. Isn't that very Martha Stewart of me?

Zucchini-Sweet Potato Muffins

Ingredients
2 c whole wheat pastry flour
1 1/2 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
1/3 c brown sugar (you can definitely add more sugar, but I don't because of the obvious....)
1/2 c apple sauce
1 tbsp canola oil
1/3 c milk
1 egg
1 tsp vanilla
1 1/4 c shredded zucchini
1 c shredded sweet potato

Method
1. Preheat oven to 400 degrees. Shred the zucchini and sweet potato on a box grater.
2. Mix all the dry ingredients together, making sure there are no lumps of flour, etc.
3. Add all the wet ingredients with the exception of shredded veggies.
4. Once all the wet ingredients are mixed, then add the shredded veggies, making sure to incorporate them throughout.
5. Add batter to a greased muffin pan.
6. Bake for 30 to 35 minutes or until lightly golden and spring back at the touch.

White Girl.

I received this photo message from Jerry the other day.

"Holy crap! What is that eggplant grown with gold?!" was my response to Jerry. Followed with, "However, if it's actually 79 cents, pick me up some!"

I think I may have discussed my love of eggplant before. I have always loved eggplant parmesan, but recently learned that eggplant can go way beyond greasy fried cutlets drowned in tomato sauce and cheese (though that is delicious too!). I have started making burgers, dips, all sorts of things with it. Until the price of eggplant skyrocketed as high as $3.50/pound! What the fuck?!

Thankfully, the price has come down some and my love affair of eggplant can continue. Come here, baby!


I have had this "Indian" inspired eggplant dish in mind for quite some time. I use "Indian" in quotes 1) because I like to be obnoxious with my punctuation marks and 2) really it's just this white girl's attempt at "Indian" by throwing a bunch of spices in a pan and hoping that it resembles something curry-ish. It doesn't usually come out the way I want it to.

For this recipe, I used a kitchen sink approach to it. There were a bunch of things I needed to use up and they ended up in this dish.

Eggplant Chickpea "Curry" - notice the obnoxious quotation marks again!


Ingredients

1 diced onion (red and white mixed)

1 large eggplant
1 medium diced tomato
1 can of diced tomato
1 c. chickpeas

1 tbsp garam masala

1 tsp cumin

1 tsp tumeric
1 tsp minced garlic
1 tsp minced ginger

salt and pepper, to taste1/2 c plain yogurt (optional)

1 handful of cilantro, chopped

Method

1. Roast eggplant whole at 400 degrees for an hour, turning after 30 minutes. After an hour, let eggplant cool until able to be handled. 

2. Add onion to pan with oil and start to brown. Add garlic and ginger until they become fragrant. 

3. Add fresh tomato to pan. Cool for few minutes. 

4. Cut eggplant in half and scoop out flesh. If you like the skin (the way I do), then you can slice it up and throw in the dish as well. 

5. Add the can of tomatoes and chickpeas. 

6. Add all of the spices. Let simmer for 5 to 10 minutes so flavors can combine. 

7. Take pan off heat. Add yogurt and cilantro to the pan. Cross your fingers and say a little prayer that it taste like curry, then serve. 

Jerry and his Booze: A Pictorial Essay

Meet Jerry. 

Jerry loves his booze. 

So happy!

Sometimes, his booze makes him feel happy. 

Don't cry, Jerry. 

Sometimes, his booze makes him feel sad. 

That girl is gorgeous!

Sometimes, his booze makes him feel downright FRISKY!

 

But, usually, his booze just makes him take lots of pictures with his mouth open. 

Dirty Pickle Martini

Ingredients
1 - 2 parts vodka (depending on how strong you like your drinks)
1 part pickle brine (bought from a homemade pickle stand, the jar just won't do).
sliced pickles for garnish

Method
1. Pour into martini shaker with ice. Shake and serve!

 

The Dirty Bloody Martini - variation courtesy of Jerry*

A mix of a dirty pickle martini and a bloody mary

Ingredients

1 - 2 parts vodka

1 part pickle brine

All the following ingredients are to taste:

tomato juice

worcestershire

olive juice

green olives

srichacha

black pepper

whole grain mustard

Method

1. Pour into martini shaker with ice. Shake and serve!

*Jerry is the king of kitchen sink cooking!

Kitchen Sink Cooking

My father cooks something that my sister lovingly refers to as a "vomit omelet." Basically, whatever leftovers are in the fridge will end up in his morning omelet. Shrimp, chicken, sweet potatoes, mahi mahi....and it wouldn't be just one of those, it would be all of those!

I would say that was my first exposure to "kitchen sink cooking." Cooking where you just throw a bunch of crap in a pan and hope for the best! As I make an effort to stay on a budget and eat healthier, I find that I'm doing more kitchen sink cooking. This isn't my usual style. My usual style is to look up a bunch of different recipes and then take bits and pieces from each.

But, not lately! I've been flying by the seat of my pants, moment to moment. Yeah, that's me.

My recent kitchen sink concoction are these lovely veggie/grain burgers, which I made from leftover black beans and quinoa. They're actually pretty good. Really though, this recipe shows that you can be creative with leftovers. Just throw a bunch of crap in the food processor, bind it all together with an egg and form into patties. Voila! Dinner!

Kitchen Sink Veggie Burgers
makes 4 burgers

Ingredients 
1/2 medium sized onion
2 carrots, peeled
1 -2 garlic cloves
1/2 cup black beans
1/2 cup textured vegetable protein -- what the hell is this?***
1/4 cup oats
1/3 cup cooked quinoa
2 - 3 tablespoons flax seeds
1/4 cup bread crumbs
2 eggs
1 - 2 tsp smoked hot paprika
1 tsp cumin
salt and pepper

Method
1. Prepare textured vegetable protein as stated on label.
2. Place onion, carrots, and garlic into a food processor. Process until veggies are tiny chunks. Use your judgement. Add black beans and process a little more.
3. Place black bean mixture into a bowl and add TVP through salt and paper. Stir until mixture comes together and you can form burgers. If the mixture is a little too wet, add more breadcrumbs or oats.
4. Form mixture into patties and brown over medium heat in non-stick skillet. Be careful because they are still a little fragile. Flip after 5 - 6 minutes and cook on the other side.

***Textured vegetable protein is a meat substitute made from defatted soy flour. Mmmm....sounds delicious, no? In fact, they use it as a meat extender in institutions in hospitals and prisons! Anything they serve in prison has got to be good! Actually, it's not that bad and usually takes on the flavor of whatever its cooked with.