Very little in my life does not revolve around food. I spend a great deal of my resources time, energy money on feeding myself and the family. I find recipes and save recipes and make up recipes, and shop and cook and cook some more. I cannot think of a single holiday in our family that the meal is not a central part of it. and so here is my plan for food tomorrow
Tonight I am making roast chicken I know pretty fancy for a Tuesday but I had the chicken and it has been to hot to roast it so today is the day. I am going to toss in large baking potatoes with the chicken and bake them most of the way. When they are cool enough to work with I will cut an opening in the top of them and save them for tomorrow morning. Tomorrow morning I will put an egg or two in each potato and some bacon bits and cheese and what have you and make baked eggs and potato aka Idaho Sunrise.
Lunch will be a salad for me. and maybe some soup
For dinner I am making Crock pot Chili with corn bread and garlicky greens (chard kale spinach or any green sautéed with a little olive oil and garlic)
This gives a nice base for the onslaught of sugar.
After Trick or treating and after I put Little to bed a few of my Girls are coming over to celebrate the new year and so our midnight super will be soul cakes, (recipe below) Pumpkin soup (recipe also below) and cut fruit.
5 oz butter
5 oz sugar
2 cups flour
3 egg yolks
1 tbsp pumpkin pie spice
1 tsp allspice
3 tbsp currants
2 tsp milk
Sift flour and spices into a bowl.
Cream together butter and sugar.
Beat egg yolks and add to the creamed mixture, beating well.
Add flour and spice mix and stir in the currants.
Add milk to form a soft dough.
Place dough on a lightly-floured surface and shape into flat cakes about two-or-three-inches in diameter.
Transfer to a well-buttered baking tray and place in an oven pre-heated to 180°C (350 F) and bake until lightly golden.
Cool on a wire rack.
take a small sugar pumpkin, cut in half and scoop out the seeds. Clean the seeds and scatter them on a baking sheet. sprinkle with olive oil and herbs such as salt, garlic and pepper or pumpkin pie spice mix. put a bit of coconut oil in each half and roast slice side up until done. They will be soft and start to get brown and pull away from their skin. Wait till cool
Saute onion in a pan adding spices I like salt, pumpkin pie mix with a bit of chipoltle, add in the pumpkin and broth. use an immersion blender and blend away. Add more broth if you need to thin out the soup and bring to a simmer. Serve with pumpkin seeds on top or some sour cream.