Fall Foods, Hokkaido Squash Jam

Yes, jam! I discovered this exotic yummy substance last year. My family enjoyed several Tupperware vats of it before burning out.
The Hokkaido squash, also known as Red Kuri, is a bright crimson plant from the Cucurbitaceae family. Really high in Vitamins A, B, C, D and E, amino acids, unsaturated fatty acids, starch, natural sugars and carotene. Storage actually increases the vitamin and sugar content.
The flavor and texture reminds people of chestnut puree (yum!). In fact, its French name, Potimarron is a blend of the words potiron (pumpkin) and marron (chestnut). Try this jam to extend the Fall Harvest.

• 1 one-pound Hokkaido Squash
• 1/2 cups sugar or honey
• 2 tbsp. Powdered Vanilla
• 10 oz. Chopped fruit, either fresh apples or pears, or dried (soaked 24 hours) such as raisins, apricots, etc.

Halve the squash and bake, flat side down on oiled cookie pan in oven set at 350 for about 30 minutes, or until a knife pierces the flesh easily. When done, let cool, then scoop seeds out, remove flesh from skin and place in a pot over a very low heat with sweetener, diced fruit and vanilla.

Mash up mixture with back of wooden spoon and cook for about 10 minutes, stirring often.

Scoop jam into jars* and add a cinnamon stick or three.

Enjoy over the next few weeks as a spread on buttered grainy toast, stirred into yogurt or just baby (comfort) food.

*Join me later this week as we explore the world of Tupperware, and other forms of food storage.

Fall Foods, Red Lentil Curry with Coconut

So many people asked for this recipe after I made it for a pot luck, it is cozy and easy. Good for you too.

Red Lentils

1 medium onion, finely chopped
2 tablespoons vegetable oil
several tablespoons finely chopped peeled fresh ginger
a head of garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, include seeds for added fire
2 cups vegetable broth
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 lb carrots, diced
1 cup loosely packed fresh cilantro sprigs


Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until soft.
Add ginger and garlic and cook, stirring, 1 minute.
Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

Stir in broth, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in carrots and simmer, covered, until lentils and carrots are tender, about 30 minutes. Season with salt and serve over basmati rice with cilantro sprigs scattered on top.

Fall Foods, Brussels Sprouts with Carrots

As evenings are getting cooler, we are enjoying cozy foods. I made this dish last night and it was a hit, people dug in heartily for seconds. That's how I know.

Brussels Sprouts/Carrots

1 large chopped shallot
3 tablespoons unsalted butter, divided
1 lb carrots, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprouts, stemmed, halved lengthwise
1/3 cup vegetable broth
1 tablespoon vinegar (any kind, I used red wine)

Saute the shallot in 2 of the 3 tablespoons of butter in a large skillet, stirring occasionally until soft.
Add the veggies and a dose of salt and pepper, cook, stirring occasionally until they start to brown.
Add broth, lower heat and cover, for about ten minutes.
Add vinegar, more salt and pepper to taste, and last bit 'o butter.

Yum. Rich and hearty. Bon appetite.

Focus on Fall

Sad but true, with the shift towards Autumn, the days are shorter, the nights are colder. But this is part of that circle of life that they sang about in The Lion King.

Brigitte Mars, herbalist, author and raw chef gives some tips for ushering in the new season.

Q. Brigitte, what does Autumn mean to you?

A. Autumn is a season that begins a more feminine cycle of nature. It is a time of darkness, as we approach the stillness of winter.

Q. What does this mean on a practical level?

A. It’s a time to get our lives in order, to complete old business, give back anything borrowed, collect anything we might have lent out,. We need our tools back. Our focus turns inward, we are with our homes, our minds, our bodies. It’s preparing for a time of reading, meditation, writing, time to experience the dark corners of nature and ourselves.

Q. How do we ready our physical selves?

A. In Asian medicine, this time corresponds to metal elements, lungs, large intestines, skin. It is a time to practice deep breathing, takes walks and air ourselves out to prevent colds and lung infections.

Q. What should we eat?

A. Foods to enjoy are heavier, winter squash, pumpkin, Hokkaido squash, carrots, dark orange vegetables, all high in beta carotene which helps the mucus membranes resist infection. It is also a good time to eat more roots, turnips, rutabaga, burdock, beets, to bring warmth and get rooted. Don’t forget leafy greens like kale and chard, spinach which help the body to utilize oxygen. It is a time of planning for winter meals, preserve now the abundance of fall harvest. Dehydrate pears and apples. In Asian cuisine, one tastes many pungent offerings now, ginger, rosemary, garlic, onions, and cayenne. It warms the insides. Also, bring in more seeds and nuts to the diet.

I'll be posting recipes this week, feel free to share any of your own.