Yum Peaceful Cooking: September 2014

Sunday, September 21, 2014

Chai Tea Jello Shots #SundaySupper


Are you all ready for a Fabulous Fall? So are we at Sunday Supper! Check out all of the fabulous recipes linked at the bottom of this post.

When you think of fall foods, does jello flit through your head?

Probably not.

What if the jello flavor were....chai tea? And what if we took it a step further by adding some spiced rum?

And then went even 5 steps further and topped it with pumpkin pudding?! Now we're talking!

This really is a fun little appetizer type dessert-ish un-drink almost cocktail, that would be great for your fall get-togethers. If you're not into rum, thats fine. Just leave it out. No worries. The beauty of this is that you control the strength of everything, from how strong and sweet the tea is to how strong (or non-existent) the alcohol  is.


Chai Tea Jello Shots
Makes approximately 12 shots (depending on the shot size)

2 cups boiling water
1/2 cup sugar, or according to taste. I recommend making it a bit extra sweet to balance the rum.
3 chai tea bags
2 packets of unflavored gelatin
1/4 cup spiced rum or according to taste (optional)
12 spoonfuls of pumpkin pudding (recipe to follow if needed)
Ground cinnamon
Ground nutmeg
12 whole roasted pepita seeds plus more for grinding

Stir the sugar into the boiling water until dissolved. Remove from heat and add the tea bags. Allow to steep for several minutes. Remove teabags, squeezing out the excess "tea" from the bags. Taste, adjust sugar if needed.

Stir in the gelatin and stir continuously until thoroughly dissolved, about 5 minutes. Add in the rum. Taste, adjust accordingly.

Carefully fill your shot glasses


Refrigerate for a few hours or over night.

Meanwhile, make some pumpkin pudding. The recipe below makes more than you'll need, but it's really good, so you'll want to eat it anyway. (or make more shots hee hee)

Pumpkin pudding:
Inspired by: My Recipes

6 tablespoons sugar
2 tablespoons cornstarch
1 3/4 cups milk (I didn't have enough milk so I used cream and it was wonderful)
1 large egg
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Combine the sugar and cornstarch in a medium saucepan over medium heat. Combine the milk and the egg, whisking together thoroughly. Gradually add to the sugar and cornstarch and bring to a boil, whisking constantly. Whisk and stir for 1 minute. Remove from heat.

Combine the pumpkin, vanilla extract, cinnamon, salt and nutmeg in a bowl. Slowly add the pumpkin mixture to the milk mixture, whisking constantly. Place the pan over low heat and cook for 3 minutes, stirring constantly, until thoroughly heated. DO NOT BOIL!

Divide among 4 dessert bowls (or one big bowl), cover the surface with plastic wrap and chill.

Once everything is chilled, take a handful of pepitas and grind them up in a spice grinder (I have an extra coffee grinder that I use just for spices).

Set up garnish station with a bit of cinnamon, nutmeg and extra pepitas



Place a dollop of pumpkin pudding on each shot, sprinkle with cinnamon, nutmeg and ground pepitas and top with a whole pepita seed. 

Serve with tiny spoons and enjoy leisurely. 


.Appetizers and Drinks
Soups, Stews, Chili, and Casserole
Salads and Side Dishes
Main Dishes
Desserts and Baked Goods
Sunday SupperJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Sunday, September 7, 2014

Roasted Kabocha Squash #SundaySupper


Squash. When I was a kid, I didn't think I liked "squash". Probably more cuz of the name than anything. It just didn't sound right. Squash. Thank God, I figured out as an adult that I really love the stuff!

Learning all the wonderful ways squash can be made didn't hurt either. Steamed, pureed in a pie, soup, sauce, roasted, BBQ'd etc, etc....it's all good. My favorite is roasted. Soups and sauces are runner-ups for sure. Oh wait...grilled...man oh man. Like I said...its all good!

It is the season for squash-a-plenty. This Sunday Supper is all about giving you ideas on what to do with your squash and how to enjoy the bounty, whether its from your garden, the farmers market or your local grocery store. Do you know what I recommend? Make a pledge to try a new kind of squash this season. There are so many different kinds out there....why limit yourself to the well known few?

When I saw this kabocha sitting in the bin at the market, I had no clue what it was. I wasn't even sure it was edible. Whaaaaat? I dunno....maybe it was one of those kinds you use to decorate, ya know? So I googled it right then and there and bought it.


Kabocha is an Asian winter squash, commonly called a Japanese pumpkin. It resembles a pumpkin in texture but is more like a mild butternut squash, maybe a bit sweeter. The sweetness will vary depending on how ripe your kabocha is.

(note: I noticed as I was about to begin making my dish that there was a "blemish" on top of my kabocha. Once I cut it open, I saw that it was very superficial and just cut it out. Not point in wasting the whole thing for one small area.)

To prepare, I sliced it in half, scooped out the seeds, cut it into manageable sections, then cut the skin away.


Easy peasy....chop it up and its ready to roast.

Roasted Kabocha
Inspired by Anne Burrell

4 cups kabucha cut into 1/2" cubes
Olive Oil
1/2 teaspoon ground cinnamon
Crushed red pepper flakes to taste
Salt
1 lb greens beans
1 lb fresh mushrooms (I used crimini), sliced
1/2 cup roasted pepitas for garnish
1 bunch fresh chives, finely diced for garnish

Preheat the oven to 375' F

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast until very soft, about 30 minutes.

In a large bowl, toss the green beans in olive oil, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast for about 15 - 20 minutes.

In a large bowl, toss the mushrooms in olive oil, crushed red pepper flakes and salt. Soread out onto a baking sheet and roast for about 7 - 10 minutes.

Once everything has roasted, combine them all together.


Look at those bright, beautiful colors! Everything roasted separately to keep their flavors individual. Garnish with the pepitas and chives and serve warm.

This was the perfect side dish for crispy lemon chicken. I even drizzled the vegetables with a bit of lemon and it was delish!


I was telling my daughter that this might even make it on this years Thanksgiving table. I'm always looking for ways to cook vegetables that will stand up to a turkey and I believe I have found the perfect mix.

There are so many difference kinds of squash and ways to use prepare them, check out the rest of Sunday Supper's squash recipes below.


Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.