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.
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.
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
2 pork chops
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.