Last night we had an awesome dinner, if I do say so myself. Yum yum!! In addition we had Trader Joes Naan and John's Sangria. Delicious!
Amy, ask and you shall receive, here is my pumpkin recipe:
Kaddo Bourani (Afghani Baked Pumpkin with Yogurt Sauce)
3 lb pumpkin (I used a long neck pumpkin, pie pumpkins are also good)
1/4 cup canola oil
3 cups sugar
First I roast the pumpkin at 300 degrees for about an hour. It works best if it is cut into a few pieces. Once it has started to soften pull out of the oven and cut off the rind. Then chop into large pieces and put back into your pan. Add oil and sugar and continue baking for 1.5 hours or until nice and mushy.
Yogurt Sauce:
2 cups plain yogurt
4 cloves garlic minced
4 teaspoons chopped mint
BIG pinch of salt
Mix together and refrigerate until ready to use.
Spiced Grilled Chicken
Marinate 4 chicken breasts in 3 tbsp of ground cilantro seeds, 2 tbsp of cumin, 1 tbsp of coriander, 1/2 tbsp of chicken flavor bouillon and 1/2 cup of canola oil. We left it in the fridge for a couple of hours before grilling.
Mixed Veggies
Peas, corn and some okra with 2 tbsp butter and a handful of fresh cilantro, 1 tsp of garlic and 1 tbsp garlic. My veggies were frozen so I added 1/4 cup water and boiled until they were soft.
1/4 cup canola oil
3 cups sugar
First I roast the pumpkin at 300 degrees for about an hour. It works best if it is cut into a few pieces. Once it has started to soften pull out of the oven and cut off the rind. Then chop into large pieces and put back into your pan. Add oil and sugar and continue baking for 1.5 hours or until nice and mushy.
Yogurt Sauce:
2 cups plain yogurt
4 cloves garlic minced
4 teaspoons chopped mint
BIG pinch of salt
Mix together and refrigerate until ready to use.
Spiced Grilled Chicken
Marinate 4 chicken breasts in 3 tbsp of ground cilantro seeds, 2 tbsp of cumin, 1 tbsp of coriander, 1/2 tbsp of chicken flavor bouillon and 1/2 cup of canola oil. We left it in the fridge for a couple of hours before grilling.
Mixed Veggies
Peas, corn and some okra with 2 tbsp butter and a handful of fresh cilantro, 1 tsp of garlic and 1 tbsp garlic. My veggies were frozen so I added 1/4 cup water and boiled until they were soft.
6 comments:
First comment, take that momacita!
I can attest that the food was awesome.
Cheers,
-Morgan
Since Paige didn't post the Sangria recipe, here's the link to blog post that served as the basis for the evening's beverage.
http://www.jeffreymorgenthaler.com/2010/sangria/
What a meal!!! Sounds like you all had a good time and John does make great drinks.
Paige, where do you get your pumpkins? I'd say TJ's because I think that's the only place you guys shop, but I don't remember seeing them there.
TJs sells pie pumpkins usually but the seeds are a pain. I got our long neck pumpkin at our local pumpkin patch/nursery.
Okay, so eat your heart out. Made your recipes tonight, and it was SOOO good. I used butternut squash for the pumpkin recipe, is that gross? I don't know, it tasted pretty dang good to me. I made a more traditional tzatziki sauce, and a greek pizza to boot! Missed the Sangria recipe, Darn! I almost felt as awesome as you tonight Paige!
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