Sugar Pie Pumpkins are on sale in the produce section of our grocery store. I picked one up and shortly after began searching for dinner ideas. I found this charming post penned more like a love letter than a recipe Pumpkin Stuffed with Everything Good.
Of course I had to try it. Here’s what I used in my version of this deliciously versatile dish:
Left over dutch crunch bread
Crushed red pepper flakes
As seen here, I was heavy handed with the white wine. A party broke out in the oven.
Hard to believe that last week at this time it was raining. When it’s cold and wet outside all I want to do is bake, cook, eat, repeat. The weatherman was right and we shot up into the 90s and we’ve been hanging out in that range for the past few days. Glad I got in one last batch of soup before the heat killed that craving. Do you have any go to raining day dishes or rituals? The soup hit the spot. Here’s my recipe:
Creamy Tomato Soup
1 can tomato soup (I tried Amy’s tomato bisque, it worked really well)
1 can cream of mushroom soup
1 cup of vegetable broth
1 green garlic bulb white part only, diced (or 2 cloves of regular garlic)
1 shallot minced
1 medium carrot diced
1 celery stalk diced
2 red potatoes diced
1 bunch of white beech mushrooms, remove the base of the cluster and coarsely chop
1 teaspoon sriracha
Salt and pepper to taste
Shredded parmesan and bacos/bacon to garnish
Here’s the best part: toss it all into a crock pot set to low and walk away. Dinner will be ready in 6-8 hours. I served this with a green salad and crusty sourdough bread. Oliva and Erik asked for the left overs the next day. Now you know why I’m writing it down. Have a great weekend! Looking forward to hearing all about it.
We finally made it! Friday breezes in like a tall drink of water. With that everything-is-going-to-be-ok look on his face. Come here you! Pull up a chair, I’ve got a delicious dish for you…
There is nothing like a late start to the day. Having the time to really savor a strong cup of coffee or two. I live for lazy weekend mornings. Maybe that’s why breakfast is my favorite meal.
Somehow a plentiful crop of lemon thyme and rosemary is springing up this year in our flower bed despite my brown thumb. I used fresh herbs in this recipe but you can use whatever you have on hand. All you need is maybe a fresh fruit salad and some sourdough toast, pour another cup of coffee and enjoy!
Perfect Purple Potato Casserole
3 purple potatoes cubed
1 handful cherry tomatoes halved
1 scallion thinly sliced
1 shallot diced
1 clove garlic diced
1/4 cup milk/milk substitute
Fresh thyme & rosemary, a few sprigs each coarsely chopped
1/4 cup olive tapenade (optional)
1 tablespoon olive oil
1/2 cup shredded mozzarella
Sauté shallot, garlic, and potatoes in olive oil over medium heat until the potatoes are a little soft, about 5 minutes. Sprinkle with salt and pepper.
In small bowl beat the eggs and milk/milk substitute until light and fluffy.
Place the potatoes and egg mixture into a lightly oiled 8×8 baking dish. Add remaining ingredients except the mozzarella. Sprinkle cheese on last.
Cover with tin foil and bake for 45 minutes @ 375. Remove foil and bake for an additional 5-10 minutes until top is golden brown and casserole appears to pull away from the sides of the pan.
A call for submissions was made a few years ago by the Merced County Historical Society. My mom is a genealogy virtuoso who loves archiving stories of family history that usually involve food. Given that the organization was looking for contributors to share recipes for their publication: Cooking in Merced County A Taste of History. She was delighted to take part and submitted the recipe posted above. Her entry made the cookbook!
She had such a hard life. But you would only know if you listened really closely to the details she shares. She never speaks disparagingly of her childhood. She shares what fun she had climbing trees and rooftops in her bare feet staring up at the stars, making up her own fairytales, imagining what adulthood might have in store. I think she was trying to get as far away as she could from the fields below that her family labored so hard in from sunrise to sunset. Her favorite harvest? Tomatoes because she could use the juice from a tomato to wash her hands before eating a taquito at lunch time. Cotton was the worst because her fingers would be bloody at the end of the day from plucking the fiber from its thorny pod. I try to remind myself of these stories when I think I’m having a bad day at work. My worst day is far better I’m sure than the best day she ever had while harvesting strawberries, garlic, watermelon, etc. in the summer heat or the pouring rain of the central valley.