Here It Is:

The first pumpkin of the season.

I cooked it this morning. What shall I do with it? Pie? Soup? Ravioli?

We had another yummy dinner the other day. Sometimes the simplest things can be done. I had some cod, but didn't want to do the usual fry or bake, and anyway, I was low on veggies to go with it. Shocking, I know, but there it is.

I had some fresh noodles in the frig, so I put on some water to boil them, then sauteed the fish in a skillet until it was just done. I took out the fish and added olive oil and lots of garlic. Oh, and a generous sprinkle of red pepper flakes. Then I added some white wine and let it simmer for a while. After throwing in a splash of lime juice (no lemon), I broke the fish up into pieces and added it to the pan, then the noodles, and the small bit of leftover chard I had in the frig. That wasn't enough green for me, so I went hunting in the freezer and pulled out a bag of peas. A couple of handfuls of those added some good nutrients.

This was so good, served with a sprinkle of parmesan cheese and a nice white wine. I'm having the leftovers for lunch!

Good things to eat

Super-easy pasta sauce for two people:

1/4 onion, diced
3 garlic cloves, minced (large cloves - lots of garlic!)
1 large tomato, diced
1 jar anchovies, drained
1 or 2 basil leaves, chopped

Sautee the onion and garlic in a bit of olive oil (you can use the oil from the anchovies if you want) for a minute until the onion softens. Add tomto, anchovies and basil. Let simmer until liquid from tomato has reduced, 5 - 10 minutes. Stir it occasionally.

Serve over whole-wheat pasta or spaghetti squash, with parmesan cheese.

You don't need salt for this. The anchovies take care of that!

I roasted pumpkins last night and I've got lots of pumpkin pulp, so it's going to be soup time. Maybe a loaf of pumpkin bread? I'll use it up one way or another. I roasted the pumpkin seeds this morning and they're still in the pan, crunchy and salty. I've had a few. Must stay away!

It's also time to start thinking about Thanksgiving. It's kind of nice that this meal is traditional and includes favorites from previous years. There is very little planning to do. I could almost do it in my sleep. Our meal is with friends and it's always a potluck. I wouldn't mind doing the whole thing, but I think other people also enjoy preparing the food. The thunder must be shared!

Pumpkin Ice Cream

I have to confess, this is one of my favorite things to do with pumpkins. Pie is great, especially with whipped cream. Soup is even better and lets not forget all the yummy casseroles and side dishes you can use it in.

Ah, but ice cream...

I made some yesterday and it will last a while. Partly it's for dessert on Thanksgiving, in which case, maybe it won't last for a while. I may have make more.

Darn.

It's so easy, too. Dangerously easy. But once you do it, you will never want store-bought ice cream again.

I had some pulp left from bake fest, so I blended it well and cooked it until it was thick, like in the can. I do this all the time, anyway, so it wasn't a special step for just the ice cream. Feel free to use the canned variety, here. It's one place that's good to do, just be sure to get the organic variety.

I have one of those Cuisinart ice cream makers, the kind that you keep the bowl in the freezer and pour your mixture into it and turn on the machine and let it go. Easy, easy! Here's the recipe (from cuisinart.com):

1 1/2 cups whole milk
1 cup packed brown sugar
2 tbsp molasses
1 3/4 cup pumpkin puree
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
2 1/2 cups heavy cream
1 tsp vanilla

Using a hand mixer and medium bowl, combine the milk, brown sugar, and molasses. Mix until the sugar is dissolved, 1 - 2 minutes. Stir in the pumpkin and spices.

Add the cream and vanilla, stirring just until mixed. Turn the machine on and pour in the mixture. Run for about 25 minutes.

That is it! If you want, you can add graham cracker chunks, pecans, or even chocolate chips to the mix about 5 minutes before it's done. I like to leave the ice cream plain and let each person add what they want.

You'll notice the recipe calls for heavy cream and if you're like most Americans, you're screaming. But let me tell you: you want to use the heavy cream. I've tried it with skim or nonfat milk and it just doesn't work. When you buy that stuff in the store, look at the ingredients. They have to add all kinds of weird things to "fix" the texture.

Ice cream is meant to be creamy. Don't be afraid. Just eat a small serving - say 1/4 cup. You'll be surprised at how satisfying it is.

Pumpkins!

I love pumpkins. I like squash in general and winter squash is sweet and yummy. I love the autumn feel that comes with seeing a grouping of vibrant, colorful gourds on a table or in a bowl. And we can do so much with this fabulous food!

For me, there's nothing better than pumpkin soup (unless it's French Onion Soup - I'll have to get back to you on that). Orange, warm, smooth pumpkin soup served in the shell: wow. And so good!

How about Pumpkin Mashed Potatoes? This great idea comes from Jessica Prentice of Wise Food Ways and I make it every Fall. Just peel up some butternut squash, white potatoes, and sweet potatoes, boil them up, drain the water, and mash them with creme fraiche or buttermilk or yogurt, salt, nutmeg, mace, or allspice. These are fabulous!

A big hit at my house is Cooking Light's Sweet Potato Casserole. Feel free to substitute butternut squash for this, too. I'll pass on the marshmallows (fake food - sigh) but I'll use the brown-sugar-butter-pecan topping.

This is all great comfort food, but remember that these orange-fleshed foods provide nutrients needed at just this time of year. They're good for you! Be sure to look for them at a farmer's market or find a farmer who's growing them. Buy them local and hopefully, organic. You'll really notice a difference in taste!