Stuffed mushrooms:
You'll need a few white button mushrooms at least an inch in diameter. Cut off the stems and scoop out the ribs under the cap. Saute a minced onion with a little parsley and rosemary in butter. Chop the mushroom stems and add to the onion and continue to saute. Meanwhile saute the mushroom tops in butter on low heat in a covered pan turning frequently until just cooked through. Add bread crumbs, salt, grated provolone (or other good cheese, be creative) to the sauteed onions and mushroom stems. Fill the mushroom caps with with the onion mixture. Toast until the cheese melts.
Pumpkin Stew
Cut pumpkin in half and scoop out seeds. Lay halves skin up on a baking sheet with about a quarter inch of water. Bake at 350F until tender (20 min to a half hour depending on the size of the pumpkin).
Meanwhile saute a chopped onion or two with a couple minced garlic cloves.
Cool pumpkin, remove skin and chop into on inch squares.
Place the pumpkin and onions in a stew pot and add water to about an inch over the top of the pumpkin. Add a bay leaf, four or five tablespoons of coriander, a teaspoon of turmeric, and salt to taste. Cook until thick and stew-like. Add water as necessary. Add a hand full of chopped dried tomatos in the last fifteen minutes or so.
Garnish with lemon or lime slices and sour cream or plain yogurt. Serve with a good crusty bread.
Pumpkin Seeds
Wash pumpkin seeds and dry in towel. Arrange on a baking sheet and toast at low heat for twenty to thirty minutes. Sprinkle with salt. You can add: cinnamon, allspice, curry, or coriander. Like sunflower seeds they take forever to eat, but they're good.
You'll need a few white button mushrooms at least an inch in diameter. Cut off the stems and scoop out the ribs under the cap. Saute a minced onion with a little parsley and rosemary in butter. Chop the mushroom stems and add to the onion and continue to saute. Meanwhile saute the mushroom tops in butter on low heat in a covered pan turning frequently until just cooked through. Add bread crumbs, salt, grated provolone (or other good cheese, be creative) to the sauteed onions and mushroom stems. Fill the mushroom caps with with the onion mixture. Toast until the cheese melts.
Pumpkin Stew
Cut pumpkin in half and scoop out seeds. Lay halves skin up on a baking sheet with about a quarter inch of water. Bake at 350F until tender (20 min to a half hour depending on the size of the pumpkin).
Meanwhile saute a chopped onion or two with a couple minced garlic cloves.
Cool pumpkin, remove skin and chop into on inch squares.
Place the pumpkin and onions in a stew pot and add water to about an inch over the top of the pumpkin. Add a bay leaf, four or five tablespoons of coriander, a teaspoon of turmeric, and salt to taste. Cook until thick and stew-like. Add water as necessary. Add a hand full of chopped dried tomatos in the last fifteen minutes or so.
Garnish with lemon or lime slices and sour cream or plain yogurt. Serve with a good crusty bread.
Pumpkin Seeds
Wash pumpkin seeds and dry in towel. Arrange on a baking sheet and toast at low heat for twenty to thirty minutes. Sprinkle with salt. You can add: cinnamon, allspice, curry, or coriander. Like sunflower seeds they take forever to eat, but they're good.
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