I love to create new ways to eat vegetables - from seasoning and herbs, to creative uses and ways to cook them, there seems to be endless options for me to try. However, when it comes to autumn and winter squashes and other seasonal veggies, I tend to go back to a veggie medley that is seasoned with an unexpected dash of yum: Jamaican jerked seasoning.
Whaaat? Yes, Jamaican jerked seasoning. With its subtle hints of cinnamon and spice, it pairs so well with the sweetness of the sweet potatoes and squash, but adds enough savory notes with its spicy pepper seasonings for other veggies, such as red-skinned potatoes and zucchini.
Below, I share with you a short video walking you through the simple and easy steps to make a vegetable medley of your own... I make this for dinner so often because it's incredibly easy to make and fairly quick - once it goes into the oven, you simply set your timer and go. It allows me to multi-task because I'm a #BossWoman who is always busy in the evenings. ;-)
Ingredients:
- Any vegetables you like!:
Sweet potatoes
Carrots
Zucchini
Mushrooms
Onion
Any winter squash
Peppers
Etc.
- Extra-virgin olive oil
- Crushed red pepper flakes
- Jamaican Jerk seasoning (the one I used is from Pampered Chef)
- Black pepper
Instructions:
Preheat oven to 325 degrees F. Lay parchment paper down on baking sheet. Chop up your veggies. Mix oil and seasonings in a large bowl until well mixed. Toss veggies into oil mixture until well coated and place onto baking sheets evenly. Bake for 30-40 minutes or until fully cooked. Enjoy!
Hi there, my lovelies. It has been several months since I have uploaded a video to my cooking/hobbies YouTube channel, and obviously the same amount of time has surpassed since my last blog update as well! I am creating a long-term series called the "How To..." which will show you specific and easy techniques on 'how to...' do something in the kitchen, be it cooking a pumpkin, to open a coconut, etc. I thought it would be the perfect time to share with you what I know about pumpkins.
As it is autumn now, there are many new flavors to add to our palettes, and this season, I wanted to incorporate as many fresh seasonal fruits and vegetables in my cooking, and attempt to make most of my meals from scratch. I am the type of cook who likes to be challenged in the kitchen, and most of the time, I like to do things my own way--throw things together and see if they work. In the kitchen, I am a mad scientist, or so to speak. I enjoy cooking very much, and love sharing my tips, techniques, trials and errors, and recipes with you all.
A goal of mine this autumn was to cook my own pumpkin to use in pies, breads, soups, and where ever else pumpkin can be. Today, I am sharing with you a video on how to cook a pumpkin--and not just any pumpkin, but a Cinderella (or also known as Fairytale) pumpkin. These pumpkins have thick walls, very soft, almost melon-like flesh, and large seeds. As I mention in the video, this type of pumpkin is very similar to a cantaloupe. It is a pale orange hue, and has a very soft and sweet flavor, a little give in the meat, but it is very delicious and nutritious. This particular pumpkin is a French Heirloom, even though pumpkins and other squash fruits are originally from the New World vegetation. Its true name is Rouge vif D'Etampes ...I think it is pronounced "Roojze vee daht-ahmpuh" It's definitely a mouthful. If you speak French, will you let me know if that was correct? =)
The reason I choose a fibrous, thick pumpkin instead of the typical Jack-o-lantern type is because of the flavor, textures, and consistency. The main pumpkin breed you find in the grocery store has been bred for a specific purpose--and that is to become a Jack-o-Lantern. They were biologically bred to have thicker walls to withstand the carving, and are also bred to NOT have as much fibrous flesh...(the juiciest part of the pumpkin!) They also do not have as much of a sweet or even potent flavor. For more information about the many dozens of pumpkins breeds, please visit www.allaboutpumpkins.com. They have some amazing information, and this is where I learned about my favorite pumpkin.
I have a few more tutorials coming up on how to get many uses out of your pumpkin puree this season, so keep an eye out for them, and in the meantime, here's the video:
All you need:
Sharp utility knife
Baking pans
Several bowls
Plastic freezer bags
Plastic wrap or aluminum foil
And of course, your favorite type of pumpkin.
I hope you guys enjoyed this video. Take care and have a delicious day!
