Revenge of the Pumpkin Man

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We have been eating the same pumpkin for a third day now and I don’t think I even made a dent in the pile of pumpkin flesh.  A helpful reader of this blog gave me a recipe for a pumpkin black bean chili and I gratefully tried with a couple of little tweaks on the ingredients.  It was quite delicious.  I especially liked the avocado in the soup.

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Ingredients

  1 1/2 tablespoons olive oil

  1/2 medium onion, chopped

  1/2 medium sweet yellow pepper, chopped

1/2 medium sweet red pepper, chopped

  3 garlic cloves, minced

  1 cans black beans, rinsed and drained

  1 1/2 cup cubed raw pumpkin

  1 cup diced tomatoes

  3 cups chicken broth

  1 teaspoon Paprika

  1 teaspoon Cayenne pepper

  1 teaspoon ground cumin

  1 teaspoon dried oregano

  1/2 teaspoon salt

  Cubed avocado and thinly sliced green onions

Sauté onion, garlic, red and yellow pepper in the pot for 4 minutes.  Add tomato and pumpkin and continue to stir for 4 more minutes.  Add the spices and the chicken broth and let it cook for 45 minutes to an hour.  Add avocado and green onion before serving.

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Since both my children are vegetarians, I don’t cook as much meat as before, but Peter really misses meat and tonight I made one of his favorite meats for him — pork chop.  Peter said that it was one of tastiest pork chop that he had ever had, and it was another of many daily reminders of why he married me.

2 cloves garlic, minced

2 tablespoons honey

3 tablespoons soy sauce

3 tablespoons Worcestershire sauce

2 teaspoons apple cider vinegar

1 tablespoon cooking wine

1 tablespoon grated ginger

  Cooking spray

  2 pork chops

  1/2 apple

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Mix all ingredients other than the apple and marinade the pork chops for 2 to 8 hours.           

Preheat and spay the skillet grill.  Grill the pork chops for about 6 – 8 minutes on either side.  Grill apple slices until soft.

Cook the marinade in a sauce pan for about 5 minutes and serve with the chops and apple slices.

2 thoughts on “Revenge of the Pumpkin Man

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