One of the things that I do like the best of this special day is to cook with pumpkins. Pumpkins are so versatile that can be used in either sweet or salty dishes, and the result is always fantastic.
This year, we wanted to try new dishes. Therefore, we used the kitchen network from around the world, and we end up cooking dishes from blogs from Chile, Costa Rica, and Spain. I think it was a good idea to eat dishes with the products used this day, but from countries all over the world. It reflects who we are, where we live, and that cooking has no boundaries......
From all the pumpkins we found, we chose Kabocha pumpkin to prepare all dishes. It turns out to be a great pumpkin for all these treats.
Kabocha pumpkin
We enjoyed taking pictures of the food,and I hope you enjoyed how beautiful they are:
Un Delicioso Bocados de Calabaza de Carmen
Una Delicia Gastronomica...Crema de Carabassa Amb Tortellinis de Alfons
Un Maravilloso Pan de Zapallo de Annie
I did Annie's recipe, but I made my own candied orange peel. You can see the recipe in the following link
Now.....my recipes....
I decided to use Quinoa this year to show our Latin American roots. I started to eat Quinoa about 15 years ago. At that time, it was difficult to find, and I did not have many recipes to try it. Nevertheless, when I arrived to Canada, I was surprised to find it in every supermarket. Therefore, I started to consume it regularly and try new dishes every time. I found that Quinoa is very versatile, since it has not a strong flavour, Quinoa can be equally adapted to salty and sweet dishes, and can be combine with different spices. However, this is the first time I use red Quinoa.
I forgot to mention that there are many vegetables that are traditional to use in this day. Some of these vegetables are broccoli, cauliflowers, green beans, brussels, carrots, and corn. Therefore, I included them in these creations.
Warm Vegetables Salad with Red Quinoa
Warm Vegetables Salad with Red Quinoa
1 cup of Red Quinoa
2 cups of water
2 cups of mix of vegetables (I used a frozen vegetables mix): carrots orange and yellow, broccolis, cauliflowers
Turmeric
Cumin
Fresh ginger (a small piece 2 cms grated)
1 Onion chopped
Garlic (2 cloves)
Lemon juice
Olive Oil
Salt
Pepper
Cook the quinoa with water for 15 minutes. Gently fluff the quinoa with a fork, and let it cool.
In a pot, heat olive oil and fry the onion, ginger and chopped garlic. Add turmeric. Incorporate the frozen vegetables and cook them for 15 minutes at medium heat. If you see that the pot is too dry, then add a little bit of water. Add cumin, salt, and pepper. Once they are cooked, mix it with the red quinoa (reserve some of the red quinoa for decoration). Add lemon juice and olive oil at your taste, serve and decorate with red quinoa on top. Enjoy!!
"Ugly but Tasty" Quinoa, Beans and Veggies Cream
My daughter said about this soup...."Mom this is an ugly soup, but very tasty...."....Now we call it that way.
1 cup of Quinoa
2 cups of water
2 cups of mix of vegetables (I used a frozen vegetables mix described above), plus frozen corn and frozen peas.
1/3 of a cup of red beans
1/3 of a cup of white beans
1/3 of a cup of brown beans
Turmeric
Cumin
Coriander
Fresh ginger (a small piece 2 cms grated)
1 Onion chopped
Garlic (2 cloves)
Olive Oil
Salt
Pepper
Cook the quinoa with water for 15 minutes. Gently fluff the quinoa with a fork, and let it cool.
Soak each type of beans overnight. Cook them separately in a small amount of water, and reserve the water once they are cooked. In a pot, heat olive oil and fry the onion, ginger and chopped garlic. Add turmeric. Incorporate the frozen vegetables and cook them for 15 minutes at medium heat. Add the water of the cooked beans. Add cumin, salt, and pepper. Once they are cooked, mush them with a big fork. Incorporate the beans and the quinoa. Let them simmer for 15 minutes. Serve and add olive oil on top at your taste. Enjoy!!
Lubyi bi Zayt (Jordan)
Lubyi bi Zayt is a very simple and tasty dish that we taste in Jordan. We really like it!
500 grams green beans
1 onion chopped
2 garlic cloves (chopped)
4 chopped tomatoes
2 tablespoon tomato paste
1/2 cup of water
Pinch of sugar
Salt
Pepper
Olive oil
Chopped Parsley
Trim beans and cut them in medium size pieces. In a pot, heat olive oil and fry the chopped onion and garlic. Add the tomatoes and tomato paste. Incorporate the water, salt, sugar and pepper. Simmer for 7 minutes. Add the green beans, and simmer until they are tender. Before serving add the chopped parsley and mix. Serve warm. Enjoy!!
Brussels with Almond and Lemon Peel
This is the last dish.....I just cook brussels for Thanksgiving.....I don't like them!!.....Nevertheless, I have to admit that this dish was fine.....I think the lemon peel change the taste that I don't like. Rarely, you will see dishes with brussels in my blog....
2 cups of fresh brussels
Lemon peel
Lemon Juice
Olive oil
1/4 cup of sliced almonds
Salt
Pepper
Toast the almonds and reserve. Cook the brussels in hot water until they are half way cooked. Drain them, and when you can touch it cut them in half. Mix it with lemon peel, lemon juice, salt, pepper, almonds, and olive oil. Place it on an ovenproof dish, and put it in a oven for 15 minutes. I can't say Enjoy!!.....I will say "Eat it if you want!"
