Noodling along in creativity ...

[deborahjross]

Just finished 2 pairs of kids' mittens for http://www.afghansforafghans.com/index.html This is a joint project with Roots of Peace, whose work is transforming minefields into agricultural land. Off they go today.

The mother of all apple harvests is still upon us, resulting in dried apple slices, applesauce, spiced apple compote, and many eaten fresh or in oatmeal (or combined with pumpkin, of which we also have an embarrassment of riches) in various ways. No apple butter, as our pantry is overstocked with jam. I think we have only a bucket or two left on the trees. I've learned that fully ripe Golden Delicious apples make incredible, naturally honey-sweet applesauce.

Pumpkins... Dave loves those big Cinderellas, and they flourished this year, each weighing in around 20 lbs. Got 6 of them, gave one away. (That's not counting the mound of butternut, buttercup and a few odd hybrid volunteers.) The problem is, once you've cut into one, you have to use or freeze the flesh in a timely manner. I'm finding that chopped pumpkin goes well in all sorts of things, including spaghetti sauce and chili (and pureed in soup, as sweet Afghan kadoo, sauteed with chard -- very happy now that it's cooler -- souffles, oven-roasted and spiced).

Comments

[deborahjross.livejournal.com]

Kadoo or kadu -- I've seen versions from Afghanistan to India. I first ate "kadoo bouranee" at an Afghan restaurant in Washington DC. I suspect that every family/region has its own version; it's a very "forgiving" recipe. It can easily be adapted to vegetarian and vegan versions. I often bring this to potlucks, and people will happily eat a lot of it.

2 lbs or so pumpkin or any winter squash, cubed (anywhere from 1/2" to 2")
1 tsp minced or crushed garlic
1/2 - 2 tsp minced or crushed ginger
1 tsp ground coriander
1 c water
1/2 tsp salt (optional)
black pepper to taste (optional)
sweetener -- up to 1/2 c sugar or 1/4 c honey or a combination of the two
4 - 8 oz tomato sauce

If desired, sautee the pumpkin in a little oil; if not, mix with all other ingredients, and simmer covered about 20 minutes (depending on chunk size) until pumpkin is tender and the sauce has thickened.

Garnish it in various ways: plain, with yogurt sauce with or without chopped pistacios, with or without sauteed ground lamb. Yogurt sauce is typically 3/4 - 1 c your favorite plain yogurt seasoned with 1/4 tsp each garlic and salt and topped with chopped mint. I especially like Greek-style yogurt for this.

May be served with chalow (basmati rice) and naan or pita bread, cucumber-mint salad on the side.

[asakiyume.livejournal.com]

Wonderful! I'll try it tonight!

Thank you :-)