Our final pumpkin becomes Liberian

Last year, I forgot about a winter squash that was waiting for us to enjoy it and it grew soft, leaving a smelling mess on a side table in the dining room. I learned my lesson. I’ve been keeping closer tabs on this year’s crop. We’ve used all of butternut squash but still had one pumpkin left. I vaguely recalled seeing an easy pumpkin recipe that I wanted to try in Simply in Season. 

As you read the recipe, keep in mind that the kale is my addition. It’s hard for me to eat a meal without something green. I also want to point out that a Mexican friend of mine told me her family cooks pumpkin in a similar way. My guess is that they use different seasonings. I might try it again and add cumin as well as a little salsa.

Liberian Pumpkin

2-3 cups pumpkin or butternut squash chopped into 1-inch pieces
1 chopped onion
hot chili peppers (chopped, hot pepper sauce or red pepper (my addition)

In large saucepan, sauté in 2 TBSP oil until onion is translucent. Cover and cook until pumpkin is cooked, 10 minutes.

Add 1 cup broth of your choosing and cook for 10 minutes.

Brown 1 cup sausage (I mixed mine with ground beef). Add and cook uncovered until liquid is absorbed.

Serve over noodles or your favorite grain. I made barley, which tasted great with this recipe.

By the way, be sure to go to the Simply in Season website where you can order their book or sign up to receive their recipe of the week.

Soup season continues

Although we had a few days of temperatures in the 70s, the cooler weather has returned and along with it a pot of soup. I took two chicken backs out of the freezer the other day and didn’t use them. What to do? They looked perfect for using as a soup base to which I could combine some of our preserved vegetables. Even though this soup has very little meat in it (a chicken back is mostly bone) Jim still gave it a 10. That’s saying a lot!

Beth’s Gumbo
2 chicken backs plus miscellaneous chicken bones
1 strip dried seaweed
1 can black beans, drained and rinsed
1 ½ c tomato juice
¾ c carrots
¾ c okra
1 onion, chopped
1 tbsp cumin
1 tsp pepper
1 tsp garlic powder
½ tsp oregano
½ tsp hot pepper
1 c barley (use less if you want more broth)

Put chicken in soup pot. Cover with water. Add seaweed and heat until boiling. Lower heat and simmer for an hour and a half.

Remove chicken from broth to cool. Add remaining ingredients and stir. When the chicken is cooled, remove the meat from the bone and add to the gumbo. Simmer for 30 minutes – 1 hour and taste for seasonings. This makes a thick soup so if you prefer more broth, adjust the ingredients.