Pumpkin this, pumpkin that

My halloween night consisted of many a pumpkin. My sister Lisa showed me a recipe from her favourite food blogger, Bon Appetempt, and we were instantly smitten, and drooling. It's a pumpkin stuffed with bread, cheese, and cream and baked in the oven. What's not to love? We decided to make it for Halloween night in at Rosie's place. We made two stuffed pumpkins and also roasted the seeds in butter, brown sugar and cinnamon (mmm!). 
All that pumpkin turned me into one! I decided to somewhat slightly dress up since I discovered how much orange and green I have. I also wore my new, and amazingly theatrical Kenzo frames that I am currently in love with. We had a great night in stuffing our faces, answering the door to kids, and watching TV. How was your halloween? What did you wear? 

Frames: Kenzo, $130. Blazer: Salvation Army, $6. Dress: H&M, $30. Tights: Joe Fresh, $6. 

Outfit pictures taken by Rosie. 

See that oozing cheese? Yeah. 

A pumpkin in it's most delicious form. And to think most people carve their pumpkins, put them outside to freeze, and then throw them OUT. 

Pumpkin, cheezy, bready, creamy goodness. 

Sweetly scrumptious seeds. 

Flashback to childhood. Pixie sticks! 

Read More »

Put that pumpkin to work!

Curried Pumpkin Recipe

I originally bought this adorable little pumpkin just to casually sit in my room and make me happy. Then I found a Curried Pumpkin recipe and decided to put my pumpkin to better use. 

I love curry. I only learned to make it this year and I don't believe I've perfected it but it's still one of my favourite dishes. I usually use a standard curry powder and add in vegetables, ground meat or chicken, and potatoes or rice. Today, however, I incorporated pumpkin into my curry.


What you'll need: 

• 3 tbsp. grapeseed oil

• 1 small onion, finely chopped

• 1 tsp. chopped ginger

• 1 cup finely chopped tomatoes

• 1 tbsp fenugreek seeds

• 1 tsp garam masala 

• salt to taste

• 1 lb pumpkin, seeded, peeled and cubed

• 1/2 cup vegetable broth 

• 1 green chili pepper, finely sliced

Directions: 

•  Seed, peel and cube pumpkin.

• Heat the grapeseed oil in a skillet over medium high heat. When the oil is hot, add the chopped onion and ginger and cook for 2 mins.

• Stir in the chopped tomatoes, fenugreek seeds (I didn't use these), garam masala (I made my own, follow link), and salt and cook for 5 mins. 

• Add the cubed pumpkin (I used a small one and it was enough), vegetable broth and chili to the skillet. Bring everything to boil, then reduce the heat to low. Cook until the pumpkin is tender, 15-18 minutes. Serve the curried pumpkin over rice. 

It was SO yummy! I added ground beef for some protein as you can see. I made it a little too spicy but it was delicious nonetheless!

All photos taken by me. Recipe from Metro Ottawa newspaper.

Read More »