The Earthbound Cook arrived at my doorstep last week while I was in a cooking-slump. For the past few months, I have been uninspired to cook and have tried to jumpstart my enthusiasm by shopping at our local Farmer's Market on the weekends. Sadly, it made me more frustrated. This is the time of the year that squash, pumpkins, tomoatoes and fall crops are ready to be enjoyed and savored. The vendors burst with enthusiasm as they share ways to prepare carrots, kale, parsnips and beets. Instead of embracing our local fall vegetables, i have been opting for prepared meals that I could just serve.
Yesterday morning, I began skimming through The Earthbound Cook and something in me snapped. I frantically began to write down the ingredients of two recipes: Amazing Turkey Chili & Pumpkins Stuffed with Quinoa, Butternut, and Cranberries. As someone who is gluten free, I seek out quinoa recipes.
I wanted to cook! Not only did I want to cook, I WANTED to entertain!
Hoping that my enthusiasm would not disappear, I called up a close friend and invited the family over for dinner. I then cleaned up the kitchen, pulled out the spices from counter and made a list of vegetables, ingredients and meat that would be needed. Then I hit the Farmer's Market - with a mission.
I am woman - hear me roar!
With three hours and all the ingredients on my counter, I began to cut, slice, dice and simmer. I had the oven and stove-top hopping. And yes, I even had music in the background and a glass of wine in my hand. I somehow got my cooking mojo back! .... and my guests couldn't stop complementing me on an amazing meal!
Thanks to The Earthbound Cook, I think we will be adding Pumpkins Stuffed with Quinoa, Butternut, and Cranberries to our Thanksgiving meal!
- 3 tablespoons olive oil
- About 1 cup diced yellow onion (1/4-inch diced)
- 2 teaspoons ground cumin
- 1 cup quinoa
- 2 cups vegetable stock
- 1/2 cup dried unsweetened cranberries
- 4 small edible pumpkins
- 1 1/2 cups butternut squash (1/4 inch dice)
- 1/4 cup pumpkin seeds
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper