I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight.  It might be less “inspired” than I’d like, but it’s just one evening, after all.  As an ex-stylist [oops, there's some personal info], this holiday [...]]]> Happy Halloween!

I finally came up with a costume on Thursday, and thankfully I had all but one small piece already in my possession, so I am easily set for tonight.  It might be less “inspired” than I’d like, but it’s just one evening, after all.  As an ex-stylist [oops, there's some personal info], this holiday can be a dream – or a nightmare.  I hope to see more of the former throughout my wandering this evening, as New York can be an interesting place to be [just as long as I go nowhere near the village - once is enough for that experience].

Anyway, we’re here for food, right?

In honor of the holiday, I thought I’d share a couple pumpkin-infused meals I’ve enjoyed this week.  This was my first time roasting an actual pumpkin, and I have to say that I have a newfound respect for my dad’s ability to carve one of these.  Chopping that innocent-looking orange sphere required some severe arm strength [thank you, chaturangas].

After winning the war with the use of an excessively-sized cleaver, I roasted the pumpkin for 45 minutes in a 425 degree oven.  Half the flesh was then pureed, and the other half put to use in a perfect autumn salad, which included:

• beet greens
• baby spinach
• one large roasted beet, sliced
• roasted pumpkin
• chickpeas
• evoo
• maple syrup

The season at its very finest.  [Beet greens are a lot like Swiss chard; I had never tried them before this week, but they may become a household staple].

And then I made curry, because nothing tastes better when it’s dark and damp outside.

pumpkin curry for one

• 1/2 T coconut oil
• 1/2 c sweet onion, chopped
• 1/2 t curry powder
• 1/4 t coriander
• 1/4 t cumin
• 1/8 t ground ginger
• 1/8 t cayenne pepper
• 1 c cauliflower florets
• 3/4 c okra, chopped
• 1/2 c chickpeas, cooked
• 1/2 c milk [I had almond on hand]
• 1/4 c pumpkin puree
• salt and pepper to taste

Heat oil in medium pot.  Sauté onion until soft; add garlic; sauté another minute.  Add spices; sauté about 30 seconds, until fragrant.  Add cauliflower, okra, chickpeas, milk, and pumpkin.  Stir well to combine.  

Bring to a boil; lower heat and simmer, covered, about 15 minutes, until vegetables are coooked and some liquid has been absorbed.  Stir in salt and pepper to taste.

My sister said she could smell how tasty this was from the hallway outside our apartment.  That’s usually a good sign.

I hope you all enjoy your day of dress-up, and if you’re outside the US, simply enjoy your weekend!

What is your favorite use for pumpkin?

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That being said, achieving that intricacy in [...]]]> As the weather cools, I’m finding myself craving more complexity in my meals.  Hearty stews, spicy curries, flavorful sauces.  There’s something about the aroma warming the air and the heat emanating from the stove that makes more intricate dishes so appealing this time of year.  

That being said, achieving that intricacy in flavor requires an important thing:  time.  Most good soups should simmer for at least two hours.  Curry is always better a day after it’s made.  Even some of my favorite easy-yet-hearty recipes require a good 45 minutes in the kitchen.  

Like all things in life, I’m sure my yen for the complex would wane more quickly were I able to prepare a new dish every evening.  But as that is impractical, I’ve been balancing out with chilly weather appropriate simplicity.

While I often fill my plates with a variety of raw vegetables in the summer, in the autumn and winter, their roasted counterparts are far more alluring.  I’m convinced there isn’t a single vegetable that won’t taste delicious after a stint in the oven.  

So even if my plates aren’t always the most involved, they are no less delicious, and no less satisfying.  That balance of the basics allows me to appreciate the elaborate that much more.

What are your autumnal cravings?  Complex?  Simple?  

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I’m heading off to synagogue, but I wanted to pop in and share a recipe, because it was very tasty.

When I arrived at my parents’ to begin holiday prep, my mom mentioned she had purchased a head of cauliflower with me in mind.  As in, [...]]]> Hello!  Happy New Year to any fellow Jews who are reading!

I’m heading off to synagogue, but I wanted to pop in and share a recipe, because it was very tasty.

When I arrived at my parents’ to begin holiday prep, my mom mentioned she had purchased a head of cauliflower with me in mind.  As in, “Leslie, will you cook dinner for us?  I bought a vegetable in order to bribe you.”

I was instantly inspired to make curry, and throughout the packed day of cooking and baking (yes, me – baking!), I did a thorough inspection of the cabinets to investigate ingredient options.  I love cooking in my mom’s kitchen because a) she has a ton of counter space, b) she stocks the highest quality spices, and c) there is never a shortage of vegetables.  

We needed a break and a good reward, and this hit the spot:

peanut cauliflower curry

• evoo
• one small head of cauliflower
• 1/2 large red onion, chopped
• 1 red bell pepper, chopped
• 1 t sweet curry powder
• 1 t ground coriander
• 2 c vegetable broth
• 2 T peanut butter
• 2 c spinach
• salt and pepper to taste
• peanuts to garnish

Heat oil in large pot.  Add onion; sauté about 7 minutes.  Add ginger, sauté another minute.  Add spices, sauté about 30 seconds, until fragrant.  Add broth, cauliflower, and pepper and bring to a boil.  Lower heat and simmer, covered, about 12-15 minutes, until cauliflower is tender.  Stir in peanut butter; simmer another minute to combine.  Remove from heat; fold in spinach until wilted.  Season with salt and pepper; garnish with peanuts before serving.

I served it with quinoa and added chickpeas to mine to bulk it up:

I really, really love curry.  Sometimes I forget how wonderful it is, but as the weather cools, there are few dishes so satisfyingly packed with flavor.  I foresee a lot of these bowls in the coming months.

Can anyone else be bribed with vegetables?  What foods might persuade you?

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