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Monday Menu

Due to celebrating with friends Monday evening, the second installment of my new feature is a day late. Well, it was  a good run while it lasted!

Today’s featured menu comes from Sunday night.

buckwheat kasha with mushrooms° and onions

sauteed grated carrots° with spicy peanut sauce

green salad (meant to have fresh greens from the garden*, but it was raining, and well, you know…)

pumpkin* ice cream

Ack! No photo…but at least a couple of recipes:

All my American cookbooks say to mix buckwheat groats with egg, cook until dry and then add water. But buckwheat is quite common here and the cooking instructions much simpler. Add to boiling salted water, let boil for a minute or two, take off the heat and wrap the covered pot in a towel. Drain and serve. I drained and added to sauteed mushrooms and onions. Two big thumbs up from the peanut gallery on this one! (It made a ton, so I used half in this meal and half the next night in a sort of hamburger helper stove-top, one-pot meal, using buckwheat instead of hamburger. No enthusiastic thumbs up, but they ate it without too  much grumbling!)

The carrots are easy. Grate, saute in a little butter until slightly soft but somehow still crisp. The girls had it plain, but I added spicy peanut sauce.

Spicy Peanut Sauce, from Moosewood Restaurant Low-Fat Favorites

3 Tbsp peanut butter

1/4 cup water

1 garlic clove, minced

1/2 to 1 fresh chile*, minced

2Tbsp cider vinegar

1 Tbsp honey

1 Tbsp soy sauce

1/4 cup diced tomatoes (I skipped this ingredient – didn’t have any)

2 tsp. grated fresh ginger root

2 Tbsp chopped fresh cilantro (skipped it – don’t like it)

2 tsp fresh lemon juice

Puree in a blender until creamy. Keep in the fridge.

Like I said, the intention was to add the fresh arugula and mustard greens to the store-bought romaine, but I didn’t feel like going out in the rain to get it. If you’re looking for a perfectionistic purist, look elsewhere!

The pumpkin ice cream is so good. It’s your basic ice cream custard with pumpkin puree added. I used the last of my pumpkin from the fall. I added fresh ginger, cinnamon and nutmeg and it s sublime!

Happy eating!

°= from farmer’s market

*= from our garden

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