Archives for October 2015

Acorn squash, mint soup – stock-free, vegan, gluten-free

“Squash” comes from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”

Acorn squash is aromatic and sweet with a light nuttiness that is enhanced by roasting. Look for squash with a slight patch of orange which indicates maturity. Too much orange means it is overripe unless it is the golden variety.

One of the first published recipes for pumpkin pie (Pompkin Pudding) was in Amelia Simmons’ 1796 cookbook, American cookery. This the first cookbook to be written by an American and published in the United States.

Whole-grain pasta in pumpkin, tomato sauce

Did you know?

… a pumpkin is really a squash?
It is! It’s a member of the Cucurbita family which includes squash and cucumbers.

… that the Irish brought this tradition of pumpkin carving to America?
The tradition originally started with the carving of turnips. When the Irish immigrated to the U.S., they found pumpkins to be plentiful and they were much easier to carve for their ancient holiday.

… that pumpkins are grown all over the world?
Six of the seven continents can grow pumpkins, including Alaska. Antarctica is the only continent that they won’t grow in.

Butternut squash sambar

Butternut squash is one of the most popular winter-squash vegetables. Squash combined with lentils makes it a nutrient rich dish packed with protein, fiber, vitamins etc. Sambar is south Indian lentil soup. Staple food that is usually eaten with rice, idly or vada. It can be consumed as soup as well. Being a winter-squash member, butternuts can be readily available in the USA markets from September until the middle of December. However, since many fruits arrive into USA from South American continent, they can be easily found all around the season.

Being a member of pumpkin family, butternut squash has a pleasant nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads. It is found favorite in both savory as well as a sweet dishes. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking to get most nutrients.

In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer. Roasted and tossed butternut squash seeds can be used as snacks.

Pumpkin, coconut halwa

Well… hello, fall.

We can thank the autumnal equinox for this shift from sultry summer to cozy fall. And while most of us are aware of when the first day of autumn lands on the calendar, there’s more to the equinox than meets the eye.

1. There are two equinoxes annually, vernal and autumnal, marking the beginning of spring and fall. They are opposite for the northern and southern hemispheres.

2. The autumnal equinox happens the moment the sun crosses the celestial equator, which is an imaginary line in the sky that corresponds to Earth’s equator. Every year this occurs on September 22, 23, or 24.

3. From hereon, the days get shorter until the winter solstice in December, when the light will begin its slow climb back to long summer days. Winter solstice is technically the shortest day of the year, while the summer solstice in June boasts the most sunlight. Hence, the four season, as illustrated below.

4. This year, the autumnal equinox arrives precisely at 4:21 a.m. (EDT) on Wednesday, September 23. Unlike an event like New Year’s midnight that follows the clock around the time zones, equinoxes happen at the same moment everywhere.

5. This year, the sun will rise at 6:56 a.m. EDT on the equinox and will set at 7:04 p.m., giving us 8 minutes of day over night. Although the sun is perfectly over the equator, we mark sunrises and sunsets at the first and last-minute the tip of the disk appears. Also, because of atmosphere refraction, light is bent which makes it seem like the sun is rising or setting earlier.

6. Exactly equal day and night won’t happen until September 26 with sunrise as 6:59 a.m. EDT and sunset at 6:59 p.m.

7. For the astrology-minded, the morning of the autumnal equinox is when the sun enters Libra … the sign of balanced scales. Equal day and night, balanced scales, seeing a connection here?

Stock-free Buttercup squash, asparagus soup

The leaves are about to start changing, the days will get shorter, and mornings will grow chillier and crisp as summer fades away. And though we will miss long summer days and warm nights, we have a brand new, exciting season approaching! So why not start thinking about some fun recipes this autumn? Make best out of every variety of Pumpkins and squashes.

Use fresh pumpkin. Look for pumpkins without blemishes that are firm and smaller in size. Whole pumpkins can be stored in a cool dark place for up to two months. Don’t throw away the seeds. You can bake them for a wholesome, crispy snack.

A cup of cooked, mashed pumpkin has more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.

Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.

Chicory sauté with coconut

Chicory will bring an extra crunch or more color to your dish. Chicory Greens are bitter than most other greens. They are high in polyphenols, a group of micro nutrients with antioxidant properties. According to yahoo health, Chicory green is one of the superfoods healthier than Kale. A cup of chicory leaves clocks in at about 235 mg (double that of spinach!). It’s…

Ridge Guard, Brussel sprouts, mint and pistachio chutney

Chutney is typical Indian dip. It is a blend of vegetable, nuts or sesame seeds, garlic garnished with tadka (tampering). Cumin, curry leaves, cilantro etc. A wide variety of chutneys can be made with mix and match of different ingredients. Not every vegetable and ingredient goes together. Plain Ridge guard (Beerakaaya) chutney is popular dish in…

Fig Salad with kale, lettuce leaf, pomegranate.

Ujwala’s Delicacies Fig Salad For first time I found figs in local market. Not sure when and where but last time I bought and tried figs didn’t leave good taste. Maybe they were not enough ripened or I am not supposed to eat at that young figs. I was skeptical to buy. This time I…

Bhel puri with Brussel sprouts and Sprouted beans

Bhel is my favorite chat. It is light, tasty. Traditionally it is made of puffed rice mixed in tamarind chutney, green chutney, onion, tomatoes and cilantro. Though onion, tomatoes are usually used, it can be made out of many combinations. Crunchy vegetables go excellent with Bhel. Combinations as a sour vegetable like tomato, neutral as cucumber, earthy as…

Jowar, flax meal roti

Roti is like bread for North Indians. A variety of flours are used in different areas to make rotis. Jowar roti is consumed every day in Rajasthan state and northern Karnataka. Since jowar flour is gluten free, dough tends to tear off when rolled with pin. Traditionally they are made by pressing with fingers. Only…

Ujwala's Delicacies

Indian inspired all natural kitchen.