Well, it may seem as if I bit off a little more than I can chew...literally! I've got myself elbow deep into cooking this morning and I'm not really in the mood.... It's not that I'm not in the mood to cook, it's more about having a ton of other things to do, and the two batches of stew on my list to finish required some veg prep I should have done last night or yesterday. Anyway...
I roasted some Kabocha and Delicata squash. After quite a few high recommendations for Kabocha squash I saw the some of the green skinned squash at the market yesterday and it seems as if I just couldn't help myself, even though I have 10lbs of other squash and an equal amount of sweet potatoes still to eat. I haven't tasted it yet, but I really liked how soft the flesh was uncooked, which made scooping out the seeds really easy. I sliced it and tossed it with salt, a little bit of olive oil and some pumpkin seed oil I brought back from Hungary. (update...I did taste it! Super yummy, I can't wait for lunch!
Second on the list was a pot of lamb and beef chili. It's been ages (Okay, just a year) since I made a pot of chili and shockingly I didn't realize I have absolutely no chili powder in my spice cabinet! What? But it's just cooking, so I put together what I had, cumin, oregano, pimenton, cayenne, red pepper flakes, so it should be fine. At least I remembered (last minute) that I had some rich beef stock in the freezer I made from the bones of the last two Prim Rib roasts!
I still have to get to the smoked ham and sausage stew with butter beans, but the kitchen is a mess and I sat down here at my computer for a bit of a break. Will I make it to 9:15 yoga this morning? Okay, break over! I just heard the timer to the pressure cooker go off and I've got to get to those dishes, and the rest of my food prep.
Sooo glad you liked the Kabocha!!
ReplyDeleteSharon,
ReplyDeleteHow did I miss this one? Thanks for further corrupting me!
so glad you liked the squash. Your Chili sounds amazing. Ive never tried Pimenton before. Might have to scope that out.
ReplyDeleteOMG...that looks soooo yummy! I love any type of squash.
ReplyDeleteChrystad,
ReplyDeleteCrazy good! It's going to be a weekly thing for sure. It's an absolute miracle I didn't eat the whole thing, I didn't even eat half...that will happen tomorrow!
Pimenton is smoked Spanish paprika, that's all! Hungarian is the best paprika, but all I had was the other. (Chiquilin brand).
I ended up adding a can of crushed tomatoes to the finished chili because it was too hot! lol
Maribel,
ReplyDeleteOMG, you HAVE to try this one! Really, like Sharon mentioned on FB, it's like sweet potato. And...I've got to see if you can get pumpkin seed oil on Amazon or somewhere. Not sure if it made that much of a difference, but it's really good!