I am happy today because I don’t have only one recipe to propose but many! Today’s post is a group post involving many Greek food blogs. Having a common ingredient (it is pumpkin today), we publish our recipe on the same day, so you’ ll have a variety of recipes to choose from! Not too bad, is it? My suggestion for today is spicy pumpkin with almond quinoa, or otherwise, pumpkin stew with green beans, tomatoes and onion, accompanied by roasted almonds quinoa with harissa.
Pumpkin,for whom we spoke in the latest post, is the ultimately ingredoent; you can use it everywhere. The truth is that so far I have not use it in many recipes, if you exclude a divine cake I made many years ago and still remember it … Today’s recipe has North-African influences. It has spices (cumin and coriander that match with the pumpkin perfectly), raisins and mint which harmoniously balance with spices and complete the dish. As for quinoa, it is cook as usual, but then mixed with roasted almonds and harissa and is the perfect spicy dish.
Harissa is a North African sauce (paste) made from dried red peppers, garlic, olive oil and caraway seeds. Used as a complement to sauces or dressings, or eaten on its own (if you can handle it… 😉 ). You will find it in a large supermarket, or shops selling Arabic products. However, it is not hard to make one yourself. You can follow recipes like this one and this one.
Please note that if you do not like quinoa and you do not have an intolerance to gluten, you can use couscous. Also, if you do not like spicy food at all, make the quinoa without harissa. This dish is very tasty without it, as well.
- • 1 tablespoon butter
- • 1 tablespoon olive oil
- • 2 medium onions, chopped
- • 2 cloves garlic, crushed
- • 4 cm. fresh ginger, grated
- • 2 teaspoons cumin powder
- • 2 teaspoons coriander powder
- • 2 teaspoons lemon zest
- • 1 kg pumpkin, cut into medium-sized pieces
- • 400 g. canned chopped tomatoes, undrained
- • 2 cups vegetable broth (preferably homemade)
- • 450 g. green beans (I used frozen)
- • 1/3 cup sultanas
- • 1 tablespoon honey
- • ¼ cup fresh parsley, finely chopped
- • ¼ cup fresh mint, finely chopped
- • salt, freshly ground pepper
- • 1 ¾ cup quinoa
- • 2 cups vegetable broth (preferably homemade)
- • 1 ¼ cups water
- • ½ cup roasted almond slivers
- • ½ - 1 tablespoon Harissa (depending on how spicy you want it)
- Heat butter and olive oil in a large saucepan over medium heat.
- Add onion and garlic and cook for about 4-5 minutes, until onion is tender.
- Add ginger, spices and lemon zest and cook for 1 minute, stirring.
- Add pumpkin, tomatoes, and broth and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes, until pumpkin is just tender.
- Add beans, salt and pepper and let cook about 5 minutes, stirring occasionally.
- Add sultanas, honey and spices, stir and remove from heat.
- Heat water and the broth in a small saucepan over medium heat and add quinoa and salt as desired.
- Allow to boil, covered, for about 15 minutes, until liquid is absorbed, stirring occasionally.
- Mix quinoa with roasted almonds and harissa and serve.
And since I’m not alone in this post, see the recipes all the other food bloggers suggest today, having pumpkin as the basic ingredient. I am sure you will not know which recipe to choose!
Eat Yourself Greek: Stuffed Eggplants with Pumpkin and Anchovies
Cook and Feel: Pork with Pumpkin
Cookika: Flourless Chocolate Pumpkin Cookies
Delightful Area: Pumpkin Pie (Greek)
Pandora’s Kitchen: Roasted Tabouras with cheesy sauce (Greek)
Paxxi: Pumpkin Pie (Greek)
Real Family Food: Easy Pumpkin Cake with Honey, Sugar-Free (SF) (Greek)
Sofeto Γεύσεις Υγείας: Whole Wheat Pumpkin Pie with Cheese (Greek)
Το μυαλό στο φαγητό: Small Pumpkin Pies (Greek)
Wonderfoodland: Pumpkin & Chocolate Granola Bars (Greek)
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