Cooking Day

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Today I cooked.  I was inspired by the large pumpkin I was given yesterday as well as the chickpeas I had cooked yesterday.

The first job was to pack up the baked beans I had cooked overnight in the slow-cooker.  I had some for breakfast as well as these 3 jars to go in the freezer and half a jar which are in the refrigerator to be used in the next few days.

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I then cut up the pumpkin.  The 2 trays of sliced pumpkin have been basted with a mixture of olive oil and balsamic syrup.  These will be used on pizzas. Some of the larger pieces will be cut up and added to the chickpea and vegetable curry while the remainder will be become pumpkin soup.  I pre-roast the pumpkin as it is easier than peeling it and I find that it also enhances the flavour.

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Meanwhile I moved onto the curry.  As well as the chickpeas and pumpkin this also had stalks of choy sum and half an eggplant diced.  I ended up with a total of 8 serves (4 meals for GMan and me).

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I had other plans for the choy sum leaves and the other half of the eggplant.  Using this recipe for Eggplant Lasagne Rolls as inspiration, I made a dish of lasagne using the finely shredded choy sum leaves mixed with half a tub of ricotta that I had in the refrigerator layered with the sliced eggplant and a rich, herbed tomato sauce.  This is ready to be baked for dinner tomorrow night.  I will add a mixture of flaxseed meal and parmesan cheese to the top when it is almost cooked.

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One pizza was for our lunch today which we enjoyed.  The other one is ready for the cheese to be added, cooked and eaten another day.

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All of these dishes were made using a combination of ingredients I had on hand in the pantry and refrigerator with produce I had been gifted and what was growing in the garden.  One of the most important aspects is to ensure that nothing goes to waste.

Finally, I made some more spreadable butter blend.

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Although the title of this blog post is ‘Cooking Day’, it occurred to me when you have access to fresh produce from the garden (either your own or kind friends) there is always something to do.

More about my other food adventures another day.

Something from the Garden

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Back to one of my favourite topics – eating what is in season.

Last night we had salmon for dinner.  While the salmon is not strictly local, it does come from Australian waters.  It is farmed in the clear water of the Huon River estuary in southern Tasmania.  The salmon could hardly be considered a budget meal as it costs about $10 for enough for 2 serves.  We always barbeque the salmon and season it with a little salt and some lime juice to enhance the flavour.

Dinner
I served it with pumpkin mash, stir-fried pak choy, balsamic roasted cherry tomatoes and avocado slices.  I poured some of the balsamic/tomato juice over the salmon as a glaze to finish it off.  All of these ingredients came from our garden so you can’t get much more seasonal or local than that.  It also means that a meal of salmon is quite a reasonable price.  What would you pay in a restaurant for a meal like this? $30 – $35 perhaps?

Not every meal contains as much of our own garden produce but I do try to include it as much as possible.  Tonight we are having pizza which will be spread with mango chutney (made from the neighbour’s mangoes) instead of tomato paste and have balsamic roasted pumpkin as the main topping.

We have had a bumper harvest of pumpkins this year so I am constantly looking for creative ideas to use them.  As well as the ubiquitous pumpkin soup, pumpkin mash and being used on pizza topping I have also made some pumpkin scones recently.

What do you have a glut of?  Do you have any pumpkin suggestions?

Foodie Friday – Fit for the County Fair?

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Just a reminder that real food comes from real dirt.  We never actually set out to grow pumpkins – they come up self-sown in the compost and some are more successful than others.  This is by far the largest I have ever grown.  I picked it today and it weighs 8.7 kg or 19.2 pounds.

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I placed a 2 litre ice-cream container beside it in the photo for comparison.  This will make a lot of pumpkin soup!