It seemed to have been an orange day yesterday, which is a good thing, as I find orange combats the dreariness of the November rains in Germany. It tends to drizzle and drip here most of November and often well into December, and it is a rare thing to be surprised by either a snowstorm in October, as happened this year or a beautiful sunny day in November, which we did get to enjoy last week on Friday.
My iphone tells me that starting tomorrow things will change and the sun will show itself again. I’m waiting. Thankfully starting Saturday I will be home to enjoy what I hope will be lovely California weather.
But in the meantime, the pumpkins showing up in the stores always bring a smile to my face, you can’t help fall for the cute little squashes and squat orange gourds. Yesterday, this guy (or girl?) caught my eye on the way home from work.
Almost too pretty to eat…but…we did.
I chopped off about half of the pumpkin, took off the skin and chopped it into cubes (about 1.5 cups)
Meanwhile, I sweated a small red onion in some olive oil, and chopped up a handful of chanterelle mushrooms and a half a chicken breast. I threw the pumpkin in with the onion, let that saute a bit until it started to brown, then the mushrooms, letting them also slowly brown, and finally the chicken breast.
While all this was sauteing, I blitzed a handful of walnuts, a handful of fresh mint, fresh cilantro and fresh thai basil, 5 cloves of garlic, a teaspoon of salt and a couple generous glugs of olive oil in a blender. Instant pesto.
The whole wheat pasta went into some boiling salted water, and the pesto got gradually stirred in with the veggies and chicken. I added perhaps a quarter cup of white wine and let it cook down and followed up with a few teaspoons of cream.
Pasta came out next and was tossed with the sauce right in the pan for a minute or two.
Sprinkle with a bit of Parmesan, serve, eat, enjoy. Nice fall dish.
Could have easily been vegetarian as well, chicken was absolutely not necessary.
I need to start to ignore the rain and get back on the bike to get to work. But for now…enjoying the weird long orange corridor mid-way through my daily commute. 🙂
One day later (today…)
No sun. Argh!
Last night needed to use up the rest of the pumpkin, so decided to try it out on a pizza.
Which was fast and easy and quite tasty.
I mixed up a basic pizza dough in my breadmaker (this is a “half” recipe – enough for 2 people: 2 cups flour, 3/4 cup water, 2 tsp yeast, 1 tsp salt and 1 tsp sugar, 1 tbls olive oil). Let it sit about 20 min. Then spread it out (combination of rolling and patting and pushing) on a baking sheet and covered it with: mix of cheeses (aged gouda, parmasan, mascarpone, a bit of milk, fresh pepper, tsp of thyme crumbled – mixed together and then spread on the dough), some thawed spinach, very thinly sliced pumpkin (tossed with salt and pepper), very thinly sliced red onion and a sprinkle of chopped bacon.
Easy way to use up the pumpkin, reasonably light (those cheeses not light, but I only put on a very very thin layer of cheese and only about a tablespoon of chopped bacon), and good mood food for terrible weather.