Spiced Pumpkin Masala

Spiced Pumpkin Masala
Print Recipe
Celebrate the pumpkin harvest with this savory and spicy dish.
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Spiced Pumpkin Masala
Print Recipe
Celebrate the pumpkin harvest with this savory and spicy dish.
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Servings Prep Time
4 servings 20 min
Cook Time
20 min
Ingredients
Servings: servings
Instructions
  1. In a skillet, heat oil and add the onions.
  2. Saute until slightly golden and add the ginger and garlic.
  3. Add the spices and saute on low heat for about 2 minutes stirring constantly.Add the jalapeno/green chili
  4. Add the tomato puree and continue to cook on medium heat, until the oil begins to separate from the sides (about 8 minutes)
  5. Add the pumpkin pieces.Stir and mix well.Add salt and water.Mix well, cover and cook on medium until fully cooked (about 10-15 minutes)
  6. Serve hot!
Recipe Notes

Featured Spices: 

Coriander, ground

Cumin, ground

Garam Masala

Turmeric

Cayenne Pepper, ground

 

Recipe Source: HonestCooking.com - Spiced Pumpkin Masala

 

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#tacotuesday Salad

#tacotuesday Salad
Print Recipe
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
#tacotuesday Salad
Print Recipe
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
Servings Prep Time
4 servings 1 hr
Cook Time
30 min
Ingredients
Servings: servings
Instructions
  1. Make the taco shell: Line a baking sheet with a paper towel. Pour enough oil into a large Dutch oven to reach a depth of 2 inches and heat until a deep-fry thermometer reaches 350˚. Working with 1 tortilla at a time, fry, flipping often until the tortilla is light golden, 45 seconds to 1 minute. Using tongs, push down on the center of the tortilla, so the outer edges flare and puff up. Continue to fry until golden brown and puffy, 1 minute more. Remove from the oil and place upside down over a glass cup set over the prepared baking sheet; season with salt. Repeat with the remaining tortillas.
  2. Make the crema: In a small bowl, combine the sour cream and spices. Stir. Let sit at least 15 mins for flavors to combine.
  3. Make the black beans: In a small saucepan over medium heat, add the olive oil. When the olive oil is hot, add the onions and season lightly with salt. Cook, stirring often, until soft but not brown, 4 to 5 minutes. Add the beans and water, and cook for 8 to 10 minutes. Stir in the oregano and keep warm on low heat.
  4. Make the grilled tomatoes: Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Alternatively, place a grill pan over medium-high heat. Brush the tomatoes with the oil and grill, flipping occasionally, until the tomatoes have blistered, 2 to 4 minutes. Season with salt, roughly chop and set aside.
  5. Make the skirt steak: In a small bowl, combine the paprika, cumin, salt, onion and garlic powders, and black pepper. Rub the steak with the seasoning.
  6. Grill the steak, flipping once, until it's lightly charred and cooked to preferred doneness, 3 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes before slicing.
  7. Assemble the taco salad: Drain the black beans and place them in a large bowl. Add the cabbage, grilled tomatoes, radishes, cilantro and mint. Add the olive oil, season with salt and toss.
  8. Divide the cabbage mixture among the 4 taco shells. Top each taco shell with the steak, avocado slices, jalapeño or serrano rounds, and Cotija. Garnish each shell with a lime wedge and serve with the crema.
Recipe Notes

Featured Spices:

Smoked Paprika

Smoked Paprika Hot

Cumin, ground

Kosher Salt

Pepper

Onion Powder

 

Recipe & original source: Tasting Table - Taco Sala

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Savory Tomato Pie

Savory Tomato Pie
Print Recipe
Just don't call it a pizza!
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Savory Tomato Pie
Print Recipe
Just don't call it a pizza!
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Servings Prep Time
10 - 12 servings 1 hr + 10 mins
Cook Time
1 hr
Ingredients
Servings: servings
Instructions
  1. Make the cheddar-thyme pie dough: Preheat the oven to 375°.
  2. In a small bowl, toss the cheddar cheese with 1 tablespoon of the flour and freeze for 10 minutes.
  3. In a 1-cup liquid measuring cup, combine the vinegar, vodka and water. Fill to the top with ice and chill until ready to use.
  4. In a large bowl, whisk together the remaining flour, sugar, salt and pepper. Add the shortening and use a pastry cutter to work the shortening into the flour. Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
  5. In a large bowl, whisk together the remaining flour, sugar, salt and pepper. Add the shortening and use a pastry cutter to work the shortening into the flour. Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
  6. Pour ¼ cup of the ice-cold vinegar mixture over the flour and stir with a fork. Add another ¼ cup and, with your fingertips, briefly mix into a shaggy dough. Add enough water, 1 tablespoon at a time, until the dough comes together without crumbling. Gather the dough and form it into a loose ball. Wrap the ball in plastic wrap, using the plastic as an aid to tuck and seal the dough into a smooth 5-by-7-inch rectangle. Chill the dough in the fridge for at least 1 hour or up to 3 days.
  7. Meanwhile, make the tomato filling: Line two 11-by-17-inch rimmed baking sheets with parchment paper. Place the sliced tomatoes in a single layer on each sheet tray and season them with salt. Bake for 20 minutes at 375°. Reduce the oven to 300° and continue to bake until the tomatoes begin to wrinkle and dry on top, 45 minutes to 1 hour. Drain the tomatoes of any excess water. Set aside and cool to room temperature. The tomatoes can be covered and refrigerated up to 1 day ahead.
  8. Prebake the pie shell: Roll the chilled pie dough to a 16-by-23-inch rectangle. Fold the dough in half and then in quarters. Transfer and unfold the dough on the baking sheet. If the dough gets tough to handle and the butter begins to soften, refrigerate it again. Fold the edges of the dough to make a thick-rimmed crust along the inside of the pan and chill in the freezer until firm, about 1 hour.
  9. Preheat the oven to 425°. In a small bowl whisk the egg with a heavy pinch of salt. Remove the chilled dough and prick the bottom and sides with a fork. Brush the entire dough with the egg wash and line the bottom inside edges with large butter knives to hold up the sides during baking. Transfer to the oven, lower the heat to 400° and bake, rotating the pan halfway through cooking, until the edges are light golden brown, 20 to 25 minutes. Lower the oven temperature to 375° and bake until golden brown, about 10 minutes.
  10. Transfer the tomatoes to the prebaked pie shell, flipping them so that the bottom, wet sides of the tomatoes are facing up in the pie shell; layer the garlic slivers and lemon thyme sprigs in between the tomato slices. Drizzle olive oil evenly over the tomatoes and garlic, and transfer to the oven. Reduce the temperature to 350° and bake until the tomatoes begin to brown along their edges and the crust turns deep golden brown, about 40 minutes. If the edges brown fast, cover them with aluminum foil. Transfer the pie to a baking rack and cool to room temperature before slicing. Finish by topping the pie with lemon basil, flaky sea salt, black pepper and a drizzle of olive oil. Then serve.
Recipe Notes

Featured Spices:

thyme leaves

kosher salt

black pepper

Recipe + original photo source: Tasting Table - Tomato Pie

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