Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

1st pumpkin from the garden used into a lovely dinner!

on 08/09/2015

A few day ago, we had our 1st Pumpkin from our garden,..yes! And it is this beautiful one, A Japanese pumpkin called, you can read it! Look at this lovely one:

IMG_3626watermark

And I made this lovely dinner:

IMG_3643watermark-1

I can tell you that my hubby Peter gave my dinner a 10/10! Ooh yes! πŸ™‚ Let’s see how I made it all!

Recipe: For 2 persons, with seconds

Ingredients:

For the spiced oven roasted veggies:

420 gr peeled pumpkin, treads & seeds removed, cut up into bite-sized chunks

1 young green courgette, cleaned, cut up into bite-sized chunks ( if you have a big courgette, remove the seeds!)

2 koolrabi’s, peeled & cut up into bite-sized chunks

For the spice-mix:

2 tablespoons finely cut up thyme, big stalks removed

black pepper: 10 grins

Himalayan pink salt in a grinder: 8 grins

1 teaspoon ground garam masala

1/4 teaspoon ground cumin

Smoked paprika powder, the mild version: 1 + 1/2 teaspoon

3 + 1/2 tablespoon of a fruity extra virgin olive oil

For the sweet potato mash:

4 big sweet potatoes, peeled & cut up into chunks

Herbamare salt

unsweetened soy milk

For the fried organic chicken fillets:

280 gr organic chicken fillets

a fruity evoo

black pepper

pink salt

Method:

  1. Preheat your oven to 200Β°C ( 400 F ) for 10 minutes. In the meantime, take a non-stick oven dish & arrange all of your cut up veggies in 1 layer in it. Scatter your thyme all over it & divide your sides too. Now, drizzle your fruity oil all over them, evenly drizzled. With clean hands, mingle everything together & place into the center of the hot oven to roast for about 25-35 minutes or until the veggies are nicely brown coloured & cooked through. Turn veggies over after half of the roasting time. Watch the kohlrabi pieces. Normally, they need a long roasting time. Check with a fork!
  2. At the same time, cook your sweet potato pieces in boiling water until al dente. I added some herbamare salt to the cooking water. Drain well & cook the steam off, on low heat. Now, add a splash or 2 unsweetened soy milk to it & mash. Season with that lovely pink salt & black pepper. Taste one last time. Keep warm.
  3. Fry your chicken pieces into that same fruity oil on both sides until golden brown & cooked through. Season with pink salt & black pepper. Keep warm. Let the chicken rest for about 5 minutes. They need that. Plate up like picture above & enjoy with your loved one & a good glass of Belgian beer like Jupiler! πŸ™‚ MMM!Β β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

Sophies Foodie Files

Advertisements

30 responses to “1st pumpkin from the garden used into a lovely dinner!

  1. Hilde Van Braeckel says:

    Wat een mooie pompoen

    Hilde

    Verstuurd vanaf mijn inniePad

    > Op 8-sep.-2015 om 20:15 heeft Sophies Foodie Files het volgende geschreven: > > >

  2. Beautiful pumpkin and delicious meal!!

  3. Sophie that is such a gorgeous pumpkin I’m not sure that I could have chopped it up! πŸ˜› Veggies sound gorgeous… maybe I’ll go on a pumpkin hunt! πŸ™‚

    • Sophie33 says:

      With a big knife, it was no problem! πŸ™‚

      • Lol… I was thinking more of it being beautiful and wanting to keep it to look at! πŸ˜› I’ve just bought butternut squash to use in your recipe πŸ™‚ yumyum x

      • Sophie33 says:

        My butternut pumpkins are not ripe yet! 😦 Enjoy! xxx It seems that you can keep these pumpkins dry until March next year! πŸ™‚

      • We need to find a method of pest control before we can even attempt to grow such gorgeous things 😦
        My roasted veg is ready… it’s VERY yummy! Thanks for the inspiration Sophie! πŸ™‚

      • Sophie33 says:

        You are so welcome, sweety! xxx I am so happy that you loved it! x

  4. hotlyspiced says:

    That pumpkin is gorgeous and congrats on your first pumpkin harvest! I love the colour and the shape of it. You certainly cooked a beautiful dinner with your pumpkin xx

    • Sophie33 says:

      This is a lovely Japanese pumpkin with flesh that holds it shape during routing. It has a warm more nutty flavor! πŸ™‚

  5. Katarina says:

    Pumpkin is so yummy and I’m happy you grow your own.

  6. Look at that beauty!!!! How fabulous!

  7. Angie@Angie's Recipes says:

    Home grown pumpkin…how cool is that, Sophie. That’s a great meal!!

  8. Loved the use of spices here Sophie! That pumpkin is gorgeous!❀️

  9. KerryCan says:

    Such a perfect little pumpkin! Your spice mixture for it sounds yummy!

  10. Sophie33 says:

    haha! πŸ™‚

  11. Koko says:

    What a beautiful pumpkin you grew! I am sooo impressed with your gardening skills! Of course Peter gave this dinner a 10/10 it looks amazing!

  12. Sean & Linda says:

    A lovely 1st Japanese pumpkin! We also grow them here in Germany. They are one of our favorites for roasting! MMM!

Comments are closed.
%d bloggers like this: