Author: ajeanneinthekitchen

As I have mentioned a few times, I love anything pumpkin, Lamb and Pumpkin Pies. I still have a lot of pumpkin to use and I still have a lot of pumpkin recipes to try, or at least be inspired by, as well. So that means I am still making more delicious pumpkin dishes. ‘Tis the season after all.

Not only did I create a new pumpkin sensation, but I think I also coined a new term, “tortelets”. I was inspired by an actual recipe, as I so often am, but as usual, I made it my own and personalized it. I made it my own in a few ways. I made it even more of a savory dish and added chorizo sausage for one, and instead of making it as one large torte, I made them as individual tortes, or my new term, tortelets.

This is an Italian inspired dish, as so many of my dishes are, though I really love foods from all parts of the world. It is safe to say, I just plain love food, no matter what its origins. 🙂 I made these for a potluck meeting I was attending, which was the initial reason for making them as individual tortelets instead of one torte, but I think I will continue to make them this way because I like them better. They are easier to eat and to serve this way.

Spinach, Pumpkin and Sausage Tortelets

2 lbs pumpkin, peeled, seeded and either shredded or cut into matchstick size pieces

1 onion, diced fine

1 TBSP garlic

1 cup spinach

salt & pepper to taste

1/4 cup olive oil

butter

1 lb ground chorizo sausage

1 cup cooked rice

9 eggs

1/3 cup heavy whipping cream

1 tsp marjoram

bread crumbs

1 cup shredded Parmigiano cheese

1 cup mozzarella cheese

pepita seeds, optional

Preheat oven to 350* F or 180* C.

Spray muffin pans or a 10″ springform cake pan with cooking spray

Saute the vegetables and seasonings in the olive oil and butter combination for about 5-7 minutes or until the pumpkin is softened and the onions are translucent.

Add the chorizo, mix in thoroughly and continue to cook until the sausage is completely cooked.

When the sausage mixture is completely cooked, add the rice and combine well.

Mix the two cheese together in a small bowl.

Sprinkle the bottom of the muffin pan with bread crumbs, then fill the cups about 3/4 full with the filling.

Whisk together the eggs and cream with a bit more salt and pepper and pour over the sausage and vegetable mixture. Top each tortelet with a little bit of the cheese mixture and add pepita seeds if you like. Bake for about 45 minutes or until the eggs are solid and the center is thoroughly cooked. If you are making it as one torte, cook for about 1 1/2 hours, or until the center is completely cooked.

These can be eaten either hot or at room temperature. They were a big hit at my meeting, and everyone thoroughly enjoyed them. Because they are individual tortelets, they travel very well, which makes them a great addition to a fall potluck or gathering. Enjoy! I know you will. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Some of the trees are still proudly displaying their fall colors, though more and more are beginning to shed their leaves. I am seeing more sights like this that trees still in full color right now. It won’t be to much longer.

Pumpkin season is in full swing, and I have a lot to use, so you will be seeing quite a few pumpkin recipes in the near future. I love pumpkin season, and I take full advantage of it too.

It was another chilly night where warm comfort food was just what was needed. I had more lamb that I needed to use, so I decided to make a lamb and pumpkin pie, similar to a beef pot pie. I made it with a cornbread crust instead of a regular crust, which really livened it up even more. It was delicious and it hit the spot. It was just what we needed.

You can make this as one big pie and spoon it up but I prefer to make them as individual pies. I think they are a lot easier and make for a better presentation this way.

Lamb and Pumpkin Pies

Meat Filling

1-1 1/2 lbs lamb cut into chunks about 1 in in size.

2 cups pumpkin cut into 1/2 inch chunks

1 red bell pepper, diced medium

2-3 sweet peppers, sliced thin

1/2 onion, diced medium

1 TBSP garlic

1 cup corn

1/2 cup couscous

1 tsp cinnamon

1 tsp cumin

1 tsp allspice

1/2 tsp nutmeg

1 cup beef broth

Cornbread Topping

1/2 cup cornmeal

1/3 cup flour

1 TBSP sugar

1 1/4 tsp baking powder

salt & pepper to taste

1/2 cup milk

1 egg

2 TBSP olive oil

Preheat oven to 400* F or 200* C

Spray your ramekins or pan with cooking spray

Cook the lamb, vegetables and spices in a hot skillet with the olive oil for about 7-10 minutes, or until the lamb is cooked and the vegetables are softened.

Add the beef broth and couscous. I used the Israeli pearl couscous. Stir everything together well. Then spoon the mixture into the prepared ramekins.

While the lamb and vegetables are cooking, make the cornbread topping. Combine the cornmeal, flour, salt and baking powder. Whisk the egg, milk and olive oil together then add to the flour and cornmeal mixture. Stir just until everything is thoroughly combined and is moistened. Then evenly spread on top of the meat and vegetables.

Bake for about 20-25 minutes or until the crust is golden and a toothpick comes out clean when inserted in the middle. Serve immediately. This is best when eaten straight out of the oven, when it is nice and hot.

I served it with some of my pumpkin egg bread, Pumpkin Egg Bread and a bold red blend on the side. Because of the cornbread crust, it really didn’t need any extra bread, but I had it and decided to use it. A good fall salad would be a perfect choice for a side dish.

This is a delicious, hearty meal that will definitely take off any chill that comes your way.

Stay safe and stay well Everyone. ‘Til next time.

A good portion of the colorful and beautiful leaves have now fallen, leaving the trees naked for the rest of the season. However, some still remain. Most of the remaining leaves are now the golds, oranges and reds. I am enjoying them for as long as I can. 🙂

I was all excited about getting my new camera to replace the one that died. Good-Bye Old Friend, Hello New

But as it turns out, we are not well suited for each other. Yesterday was the first time I took it out walk-about with me, and I was really disappointed with it. Because I love nature shots, I need something with a much better zoom capability than this one offers. What I got was something that is better for taking portraits. I don’t like taking a lot of pictures of people, unless I am at a people event, like Trunk or Treat. Trunk or Treat

I have decided to send this new camera back to Canon. I am replacing it with something similar to what I had, only better. So, I will be back to the cell phone for awhile until I get my next new camera. Live and learn. 🙂

Pumpkin season is in full swing and I love it. I am one of those pumpkin lovers that enjoys pumpkin every which way I can get it. I like it in pie, I like it in soup, and I like it both savory or sweet. And now, I found I like it as bread too, especially with cranberry jelly. YUM!

This bread is the fall, pumpkin version of Challah. Challah is a yeast bread that is enriched with eggs, similar to brioche. The biggest difference between the a challah bread dough and brioche dough is that brioche contains lot of butter while challah contains oil. Challah is a rich, traditional Jewish bread served on the Sabbath or to celebrate holidays. It is so good. I could easily eat the whole thing in one setting, but I have to pace myself.

Pumpkin Egg Bread

2 1/4 ts dry active yeast (or 1 package)

3 TBSP warm water

1/2 cup canned pumpkin

1 egg

2 TBSP brown sugar

2 TBSP softened butter

1 tsp pumpkin pie spice

1/2 tsp salt

2-2 1/2 cups flour

egg wash

Dissolve the yeast in he water.

In a separate, larger bowl, combine the pumpkin, egg, brown sugar, butter, pumpkin pie spice, salt and the yeast mixture along with 1 cup of the flour. Mix together just until everything is blended together and forms into a soft dough.

Add in as much of the remaining flour as the dough can hold without making the dough to stiff. You want this to be a very soft dough. Knead the dough on a lightly floured surface for 6-8 minutes. Coat a large bowl and the dough with olive oil. Cover and let set to rise for about 1 hour or until the dough doubles in size.

Once the dough is ready, divide it into three equal pieces and roll into a long roll, about 16 inches long. Then braid the dough ropes together, pinching the ends together and fold them under to seal it.

Cover and let rise again for about 45-60 minutes. or until the dough has doubled again.

Preheat the oven to 350* F or 180* C.

Brush the dough braid with an eggwash and bake for 20-25 minutes or until golden brown. Once the bread was done, I brushed it with melted butter as soon as it came out of the oven to give it a little extra flavor and richness.

I discovered a delicious cranberry jelly that goes perfectly with this bread. I think pumpkin bread and cranberry jelly is one of those partnerships like peanut butter & jelly. They are just a perfect match and each other very well.

Enjoy the season. Stay safe and stay well Everyone. ‘Til next time.

I have more fall colors to share. The tall grasses are golden right now.

With fall and the cooler weather now here I am looking for recipes that will warm us up from the inside out. Sometimes it is soups and chowders, sometimes it is heartier foods, and sometimes it is something that is just good comfort food. One such recipe was for an all-in-one casserole type dish that was shrimp, rice and vegetables with a light lime-cilantro sauce. I added some whole pinto beans and some pumpkin egg bread or pumpkin challah and a citrusy white blend to complete the meal.

As I mentioned above, this is an all-in-one type dish. Sometimes these are my favorite things to make because they are so easy to prepare. I thought for sure I had both zucchini and crookneck, but I only had the crookneck squash, which works just fine on its own too. My sister-in-law sent home a large bag of sweet peppers, tomatoes and beets with Larry when he returned home from visiting with his mother in Kansas. So I had to use some of those too. Nothing is better than fresh from the garden.

Lime-Cilantro Shrimp and Rice

2 cups cooked rice

2-3 TBSP olive oil or lime olive oil

1-1/2 lbs shrimp, peeled and deveined

2 cups corn

2 zucchini or crookneck or 1 of each, sliced

1 shallot, sliced thin

1/2 each red bell pepper and green bell pepper, diced medium

3-4 sweet peppers, sliced thin

1 TBSP Peruvian peppers, optional

1 tsp red pepper flakes or to taste

1 TBSP garlic

1/2 cup fresh cilantro, chopped

1 TBSP lime zest

2 TBSP lime juice

salt and pepper to taste

cheese for topping

Get a large skillet nice and hot and add either the olive oil or the lime olive oil. I am LOVING my lime olive oil and am using it for just about everything. Saute all the vegetables except the Peruvian sweet peppers and seasonings for about 5 minutes, or until they soften a bit yet still retain some of their crispness. Remove from the heat and set aside.

Add more oil if necessary and then cook the shrimp until they are cooked completely and are nice and pink. Add the lime juice and re-add the vegetables and the cilantro. Combine everything together well and add the cooked rice and the Peruvian peppers and continue to cook for about 5-7 minutes, stirring frequently.

Once everything is cooked, it is time to serve it up. You can serve it as is, but I felt it needed a little something extra, so I added some whole pinto beans on top. Add a little of your favorite cheese if you like, and it is ready to go. Delicious and easy-peasy; my favorite way to cook.

Stay safe and stay well Everyone. ‘Til next time.

I have more beautiful fall colors for you. Everything is just bursting with color. Enjoy.

I made my lemon and almond tart the other day because we were having friends over for dinner. Italian Lemon and Almond Tart Of course I actually served dinner too, and not just dessert, although life is short and sometimes we do need to eat dessert first. 🙂

Dinner was a Mediterranean/Middle Eastern theme. I had simple appetizers to serve while I was cooking. The main meal was lamb and chicken skewers with a pumpkin sauce served over Israeli pearl couscous, a Moroccan carrot salad and pita bread. It was a warm, welcoming meal for a cool fall day. Everyone loved the meal. After wards, we all sat around and visited while playing a few rounds of the game Left-Right-Center (a dice game).

This simple salad was so colorful and so tasty. It was perfect for a fall dinner, but you can serve it anytime. it’s not just for fall.

Moroccan Carrot Salad

1 lb baby carrots, cut in half

1 cup orange juice

1/4 cup olive oil

salt to taste

1-2 TBSP honey

1-2 TBSP lemon juice

1/2 cup Kalamata olives, cut in half

1/4 cup pomegranate seeds

1 tsp cumin

1-2 TBSP fresh cilantro, chopped

1 TBSP fresh mint, chopped or 1-2 tsp dried mint

1/3 cup toasted pine nuts

Saute the carrots in olive oil for about 5 minutes, or until they soften a bit. You do not want them to soft. You still want a little crispness left to them.

Heat the orange juice in a pot and cook until the liquid is reduced by about half. Then combine with all the rest of the ingredients and add the carrots. Toss everything together and serve.

I served this with some lamb and chicken kebabs. I did not make the sauce. I just doctored it up a bit. I had a butternut squash sauce, aka pumpkin sauce to the rest of the world, and I added some cumin, oregano, cayenne pepper and balsamic vinaigrette to make it a bit spicier and zestier. I cut both my lamb and chicken into large pieces and marinated it all in the sauce (on separate skewers) for about 4 hours before grilling it all up. Then I reduced the sauce on the stove to top the skewers with once the meat was cooked. Delicious!

It was a fabulous, healthy and colorful fall meal that we got to enjoy with friends both old and new. We all had a fun evening and full satisfied tummies as well.

Stay safe and stay well Everyone. ‘Til next time.