Sunday, September 30, 2012

Cooking Directions

It's pumpkin and squash season in the US. I've been searching for different ways to use the pumpkin I picked up at the store. Last week I cooked my spaghetti squash and froze most of it for future use. This week I've checked out numerous recipes for pumpkin.

I was searching for something that didn't require a ton of sugar or flour...and wasn't pie. Am I the only one who really doesn't care for pie? There's pumpkin bread, pumpkin cookies, pumpkin latte, pumpkin butter, pumpkin...

Anyway, the interesting part of recipes picked up on the Internet is the directions. Some leave out temperatures or cooking times like you're just supposed to know. Some list calories per serving--but not what a serving consists of. Some (especially the ones for HUGE quantities) have no suggestions for storing the leftovers. Freeze? Refrigerate? Can?

I suppose that's because no one plans for leftovers anymore. That's the problem when the hunk and I cook...leftovers. Anyone out there have a great pumpkin recipe? I received a wonderful paleo-bread recipe from my friend, Amarinda Jones that I plan to make, but the pumpkin is fairly big so I need two or three recipes before I start cutting it up.

How do you deal with leftovers? Or do you ever have any?



  1. Ah, pumpkin. My favorite curry is Pumpkin Yellow Curry. Yum! You can make it not so spicy. And add chicken.

  2. No pumpkin recipes. Sorry. As for leftovers, I love them. That's a meal for another day. A day I don't have to cook.

  3. If you can find a used copy, or you go to the library, get this book - it's my favorite Thai cookbook - Thai, The Authentic Tate of An Exotic Cuisine, by Kit Chan.
    I make up a recipe as I go, but I'll see if I can find something for you.