Tags
apricot preserves, dried cranberries, dried orange slices, lime juice, Pumpkin, pumpkin seed oil, ramen noodles, rice wine vinegar, savoy cabbage, Scallions, sesame oil, soy sauce, vegetable oil
We had a neighborhood pot luck recently to celebrate fall. We were asked to bring either a dessert or a side, with a pumpkin theme. Well, I knew there would be plenty of desserts, so I decided a salad would be the thing. I’ve always loved the ramen noodle salad that has made the rounds over the years. So I decided to roast some pumpkin and add that. Turns out, it was quite delicious. Here we go…. Continue reading
The Goddess loves this time of year, when the frost is on the pumpkin, the leaves are a riot of color and there’s just a slight chill in the air. It’s soup weather. It’s stew and chili weather. And it’s time to make pumpkin bread! 
I was going to call this Autumn Hummus, but really, what does that tell you? Nada! The pumpkin and roasted peppers are there, but they are subtle. Not front flavors at all. And it’s very festive-looking. 
Pumpkin Pie is as much a part of Thanksgiving as turkey. Have you noticed that? But, it shouldn’t just be a Thanksgiving pie. It’s so easy to prepare, it should grace our tables more frequently. Let’s all work on that, okay? 
At our house, rice pudding is a HUGE comfort food. Right up there with tapioca pudding, but that’s another post. And then, there’s pumpkin pie, all spicy and creamy. And around this time of year, pumpkin pops up in everything, so I decided to combine these two comforts. Why not? And just in time for Thanksgiving, too. 
Here’s a lovely first course. It’s rich, creamy and elegant. It’s a perfect cold-and-snowy-in-front-of-the-fireplace dinner, but it’s pretty good any time, for that matter. This soup makes any meal extra special, even a Wednesday night supper. 
Goddess Cooks 