My pantry is taking over my life. Each time I open my pantry doors, I anticipate something to fall out and spill all over my kitchen floor. What will it be this time? The high-mountain green tea my Mom brought me from Taiwan? Or the canister of Greek olive oil from Santorini that I carried with me for a whole month while backpacking through Europe?
I really need to start organizing my life and use up all these ingredients. One thing about being an avid cook is that the ingredients really do pile up. For example, I have a hefty 1 lb bag of pumpkin seeds that’s been sitting in there for quite a while, from which I’ve only used a few cups worth for my 7 Ingredient pumpkin spice granola. Living in a tiny studio apartment, space becomes real precious. Time to use up those pumpkin seeds!
I’ve actually been fiending for pesto lately. But I wanted to make something creative, not just the usual basil and pine nuts combo. Recently, I had an amazing pumpkin seed salsa from my favorite vegan restaurant in San Francisco. The flavor in this thing was pure umami. The salsa was indescribably nutty, deep, slightly smoky, and creamy. I never knew that pumpkin seeds could taste like that! Thus, I was inspired. Rummaging through my fridge I search for what I could use as the green part of the pesto. To my surprise, I find a huge bunch of cilantro that I’d completely forgotten to use for a Spanish Chicken dish I made for supper on Sunday. Don’t you hate when that happens? Luckily, it inspired me to make this Pumpkin Seed Cilantro Pesto. Continue reading
I feel like my life right now is a cinnamon roll. Within every layer of dough is a sweet filling that makes the cinnamon roll what it is. It’s been nearly two years since I’ve moved here to San Francisco, and after four jobs, I’m still trying to dig through the layers to find that sweet spot.
I’d been eyeing this pumpkin cinnamon roll recipe for quite some time. One year and a few attempts later, I’ve decided to confidently post it here on Shef Sherry. I love this recipe because the dough is nice and yeasty and pillowy soft.
There’s nothing that peeves me more than a hard, dry cinnamon roll. Ew.
The following is a PSA announcement:
DO NOT THROW AWAY THOSE PUMPKIN SEEDS!
Pumpkin season is in full swing. And whether you’re using that pumpkin to make soup, bread, cheesecake, or curry, one thing is for sure, you’ve probably been ending up with lots of seeds than you know what to do with. The answer–Roast them!
Did you know that 1 cup of pumpkin seeds contains about 12 grams of fiber? That’s ridiculous! Not only are these pumpkin seeds tasty, they make a great on-the-go snack when you’re on the run. Pack a bag and carry it in your purse, keep some at your desk and snack on them throughout your day. They’ll curb your hunger and keep you from gravitating towards that tray of holiday cookies that’s been staring at you from the office break room.
It’s been rather chilly here in the Bay recently, and there’s nothing that will warm you up better than a bowl of warm curry. Especially, some spicy red pumpkin curry.
My pumpkin of choice is the Kabocha squash—also known as a Japanese pumpkin. It’s that dark green, squat shaped melon-like thing you’ve been seeing at the grocery store. It’s delicious. It’s flavor is much like a butternut squash, but 10x sweeter and much creamier in texture.
It works magically in this curry recipe because as the curry simmers, the pumpkin sort of melts away and breaks down and thickens the sauce. No cornstarch needed here.
I threw some cauliflower into the mix to add some crunchy texture amidst the rich creaminess of the overall dish. I also threw in a few red jalapenos as well, for a pop of color, and also because I like things to be nice and spicy. This curry is packed with flavor, mostly because I didn’t skimp on the aromatics—ginger, lemongrass, and chili. No I didn’t use the dried stuff, it is pertinent here to use fresh. And although you will end up with more lemongrass stalks than you can think of ways to use, the flavor is incomparable and totally worth it.
By the way, anyone have some lemongrass recipes for me? Continue reading
FALL IS HERE.
Well, it’s BEEN here. But now that it’s already Halloween I feel even more guilty that I haven’t posted a single pumpkin recipe yet this fall.
Fall is my favorite season because everything about it just breeds nostalgia. Walking through the chilly San Francisco winds makes me just want to get home as soon as possible, so that I can put on my warm fluffy socks and cuddle up to a cup of hot cocoa. The leaves changing, falling into splashes of reds and golds on the cement sidewalks take me back to the large backyard of my childhood home, where I used to rake up the giant leaves of the Live Oaks watching over me.
This nostalgia makes us crave comfort foods. Which is why I feel that around this time of year, the baking scene is filled with overly sweet and decadent treats. This is why I have yet to post a pumpkin recipe. With my trip to Miami coming up soon, maybe I don’t want to eat something that will go straight to my thighs.
So I thought of a way to incorporate all the flavors of fall into a baked treat that makes a healthier alternative to the overly decadent pumpkin cakes, pies, cookies and cheesecakes that seem to be closing in on us from every bakery, grocery store and food blog. Continue reading
Just because Thanksgiving is over…
…Doesn’t mean that we can just forget about our favorite pumpkin desserts. This week, I was reminded of my love for pumpkin. I was casually perusing the grocery aisles at Target, when I laid my eyes on a whopping 30 oz can of pumpkin puree on sale! I could not let this opportunity pass me by…I had to do it. As I lugged this bad boy home with me, I came up with just the thing to make: my favorite pumpkin ginger cupcakes.