Drum Roll Please! Finally here it is my tried and true pumpkin soup recipe. Don’t let the list of ingredients or the number of steps intimidate you, this is worth every second of prep.
This recipe was published in October 2001, in one of the first Martha Stewart Living magazines that I had purchased. This particular issue had an entire section on pumpkin foods. The more I read about the different things you could do with pumpkin, the more I wanted to try this versatile food.
I spent this Saturday taking a cooking course from Le Cordon Bleu. The ingredient du jour was pumpkin and other fall harvest vegetables (spaghetti squash and butternut squash). I was very excited to take this class, as I love cooking with pumpkin.
The class didn’t disappoint! I came home with Béchamel topped ham stuffed with pumpkin and Emmental cheese and spaghetti squash topped with Alfredo sauce. Needless to say, I consumed a lot of cream, cheese and butter this weekend 😉
As I am sitting here, feeling the satisfaction of a fantastic Thanksgiving weekend spent with family and friends, I thought I would share with you my pumpkin pancake recipe. We whipped up a batch of these on Saturday morning, before we started to prepare our Thanksgiving dinner.
I know you are wondering why I am posting another pumpkin recipe. I mean it is spring time, not the fall, however, after whipping up a batch of Pumpkin Maple Muffins; I had to find something else to do with the leftover pumpkin that was sitting in the fridge.
This week I received a birthday gift from my good friend Kim. Kim is a fellow food blogger (Strawberry Ginger) and actually inspired me to stop talking about starting a food blog and to actually start writing!
For my birthday, she bought me the coolest gift ever, an actual stock certificate for Martha Stewart Living Omnimedia! Once I received it in the mail, I immediately went out looking for the perfect frame. It is now hanging in the kitchen! Awesome!!
I haven’t been that successful in my eating habits the past few weeks. I have been indulging in chocolate (it just seems to be everywhere in the office), burgers (a lot of burgers) and where there are burgers there are also fries, onion rings, bread and beer. So, yesterday I dedicated a good portion of the day to the kitchen, where I created some Paleo friendly snacks.
In looking at the official definition of granola, I am wondering if this dish can even be called granola, since it doesn’t consist of rolled oats, but I promise you, once you taste it, you won’t miss them. When you see all the nuts, seeds and coconut, rolled oats will be the furthest thing from your mind.
With it being Thanksgiving weekend here in Canada, I’ll be taking a few days off from Ruby Reduction to spend time with my sister Cherie, brother-in-law Dwayne, and nephew Sam.
However, while the blog may be closed for the weekend (in a figurative sense, feel free to check out past posts!), the kitchen will still be open for business! We’ll be cooking and baking up a storm, taking inspiration from the fall colours and season flavours (read: pumpkin pie, mashed potatoes, and turkey with stuffing. Oh, and maybe bacon.)
For anyone who has taken a peek at my bio page, you know that the inspiration behind this blog was my Grandma Ruby. Yesterday would have been her 93th birthday, so I thought I would celebrate her with dedicating today’s blog post to her.
Earlier this fall I was at Starbucks, eagerly anticipating a Pumpkin Spice Latte. However, when I got to the counter to make my order, they were all out of the pumpkin spice syrup. I panicked, I didn’t know what to do and the line up was growing exponentially behind me. I looked up at their specialty drink board and a new drink caught my eye – Salted Caramel Mocha. Hmmmm, I like all of these flavours, but how would they taste together? The answer, delicious!
Ruby Reduction 