Pumpkin Quinoa Soup–The Results

Let me start by saying–my hubbster is picky and I haven’t had anyone else over to the house to be on my side about this soup. I loved it!
If you’re a picky eater or not fond of weird foods then perhaps continue your google searching because you may not like this recipe. My hubbster might have liked it if I had included chunks of ham or chicken. However, as the recipe is below, Kit had no seconds nor leftovers.

You may recall that I posted a blog talking about how I make up recipes and end up a trial Franken-recipe once I get to the kitchen. Here is what I changed once I actually got into the kitchen to cook this soup.

1 sweet onion, chopped
2 TBSP garlic to taste (I never measure this)
2 TBSP olive oil (never measure)
2 TBSP curry powder (you can continually taste and add more/less as you cook because soups are wonderfully forgiving)
salt and pepper
A couple of shakes of red pepper flakes
3 medium sized carrots, peeled and chopped
3 small/medium sized yellow squash, washed and chopped

2 cups chicken broth
1 can coconut milk (13.5 oz)
1 can pure pumpkin (15 oz)
1 can diced tomatoes (14.5 oz)
1 cup uncooked quinoa

Toppings–Grated cheese. I tried both cheddar and mozz.

Saute onions, garlic and spices in olive oil until translucent. Then add carrots and squash. Cover and allow to cook on low medium until veggies are a bit more tender–Remember you don’t want them super mushy because you want some texture to the soup.
Add broth, coconut milk, pumpkin, diced tomatoes and quinoa. Stir and bring to a boil. Reduce heat the low and cook until quinoa pops open and liquid is absorbed. It took perhaps 30 minutes to make sure the quinoa was popped open and delicious.

What did it taste like?
It was awesome! The pumpkin was prominent and the coconut milk made it creamy and comforting. The curry powder did NOT make this soup hot but added a little kick and more complexity to the soup itself. I thought the veggies gave it just enough goodness to munch on.
If you please, you could reduce the quinoa amount at 1/3 of a cup and chicken broth by 1 cup. You would end up with about the same amount of broth/fluids.

Portabella Burgers and Stuffed Bell Peppers

Cut and cored the peppers and mixed up the pepper ingredients.

The other night we had my adopted daughter over for supper. She said she would est anything we ate so this is what we came up with. I was a little nervous having never made either one of the following recipes.

This is the same stuffed bell pepper recipe that I shared previously in my valentine date post.

I did kinda make my own tweaks.
I added a whole package of cream cheese (oops!! 8 oz instead of 3 oz) but it turned out tasty. I added two cups of Italian blend shredded cheese instead of 1/2 cup cheddar. I really wanted fresh onions, but had to settle for onion powder.

My favorite tweak turned out to be adding protein rich quinoa instead of brown rice. I cooked up two cups dry, so I’m sure it was more than two cooked cups. However, I also made more than 6 pepper halves. I do wish I had had more spinach as I like that sort of thing. I used bell peppers from my dad’s garden so they are a but smaller than from he grocery store.
After I got the peppers into the oven, I marinated three large portabella mushroom caps in a whole bottle of Italian dressing. I allowed them to marinate about 15-20 minutes-the peppers take plenty long, you have time.

The peppers cooked for about 45 minutes. The cheese was melty, the ingredients hot and the peppers tender.
After a 20 minutes in the Italian dressing, I threw the caps into a skillet one at a time on medium heat. Just enough to get warm all through and a little browned. Each one took about five or seven minutes.
The “burgers” had feta cheese, tomato, onion and spinach between buns.
The peppers could be cut up or eaten by hand depending on preference. It was a fantastic supper and so filling that we didn’t even consider making dessert.

Big thanks to Beth, for the portabella burger recipe.

Day One Hundred Thirteen: Planting

bucket garden

A silver Winchester knife clipped to the front of my pink paisley summer dress. Hair is a knotted mass on the back of my head but out of my way which is most important.

Sweating in the 75+ degree weather as I drill holes in the bottoms of old kitty litter buckets, fill them with soil and soak them with water. The final stage before a late lunch of tomato n’ corn, chicken n’ quinoa. The final stage consists of makin minute holes in the soil then pinching and dropping seeds in. Carrots, lettuce, oregano, cilantro, catnip, and dill.

I have been told by pinterest and real gardeners alike that it is possible to grow carrots in a bucket. We’ll see. Our soil is not very suitable for lettuce and it was a free sample from Sustainable Seeds. I’m interested to see if it will work in a bucket.

It feels ridiculously late to be starting a garden but I guess we’re right on time. We have yet to finish plowing our 1/2 acre piece of land set aside for corn, squash, tomatoes and tons of other things. Our little tomatoes are bursting with life and they can’t wait to get into the ground.

Lunch was delicious. A friend of mine tried this recipe and recommended it. Take some chicken, can of corn, canned pintos, canned tomatoes, spices and dump it all in a crock pot. About 30-50 minutes before you intend on eating throw in a cup of quinoa–this will soak up the excess from not draining the cans.

Here was my resource for the recipe and I followed it….mostly. I am not very well trained in the following of recipes. Forgive me.
I had a tub (more than 1 lb) of boiled and de-boned chicken which cut the crockpot time from 6 hours to about 3.5 hours and I could have added the quinoa sooner but we weren’t quite ready for lunch.