Alternative title: Trying to eat all the kabocha around while it’s in season and working on that pumpkin glow.
Okay, okay, I can’t deny that Fall’s offically taking over with leaves changing, the need to wear scarves again … and – to see the upsides as usual – the most amazing of Fall produce. Let’s celebrate What I ate Wednesday with the best vegetable of the season [and some really good sidekicks]. Thanks for hosting despite having your little one to care for, Jenn!
Not to bug you too much with them but haven’t been able to get enough of my truffles lately. So if I’m supposed to show you what I’ve been eating the past week I have to include them. Sorry. Pre-breakfast chocolate? Can’t say I didn’t like it.
Truffles aside, though, I’ve been having a lot of fun finally not only saving recipes to PinterestΒ countless documents on my laptop but actually making them. And as you might guess from the post title there has been a lot of kabocha.
First off was the Banana Kabocha Stew from my link post on Sunday.Β Playing around with the recipe as usual I subbed my favourite legume for the black beans. Because I had a can to use up and to make up for last week’s chickpea-less WIAW – sorry I forgot to celebrate the birth of your little chickpea in style, Jenn! The pictures don’t do Carolyn’s delicious recipe any justice. If you had a look at the recipe you’ll notice that, yes, there’s something missing. I decided to do you a favour and take the picture before adding the cocoa – don’t leave it out. So back to the pot it was after the quick photoshoot because if the dish was great before the cocoa powder took it to the next level. Rich, flavourful and satisfying.
Keeping up with my goal of trying new recipes I opted against a repeat the next day [which actually happened to be yesterday] and spontaneously decided to have these Kabocha Squash Rancheros I’d been eyeing for a while. Or better yet: a modified version suiting the ingredients I had on hand and fulfilling my “I’m ready to chew my arm off” need. That’s why I steamed the kabocha [I know – roasting would have been ten times more flavourful and I’ll keep it in mind for non-hangry days] and used kidney beans instead of black ones once again. To be fair, though, black beans aren’t as readily available around here so I didn’t have any more on hand after my truffle-making.
Inspired by this girl I also bought the first figs in a long time. Previously I couldn’t warm up to this fruit considering it – sorry! – watery, tasteless and a waste of money. However, while there might be some bad ones it’s really about how you prepare them. And Amy’s idea of using them as a pizza topping was absolutely amazing. Neither eating eggs nor having almond flour on hand I used my go-to pizza recipe changing up the toppings.
To end on a sweet note here’s my second batch of Jenn’s Banana Bread. Once more my pictures can’t hold a candle to hers but I’ll just repeat my mantra: it’s the taste that counts in then end – and that got a thumbs up once again.
Happy Wednesday!
Happiness inducing today: The best run in a while after listening to my intuition and taking several rest days in a row.
Which were some of the last blogger-inspired recipes or foods you tried?
Are you good at sticking with recipe or put your own spin on them? However good my intentions might be: I can’t help but play around with just about every recipe I try.
Fellow kabocha fans: How do you pick the best kabocha at the store?Β Any advice on what to look for? I’ve found there to be immense differences in taste and consistency – it’s a bummer whenever I get a ‘bad’ one.
Your version is so pretty. Steaming definitely makes kabocha a vibrant orange. π I haven’t had winter squash in months and can’t wait for it to arrive. Not sure how to tell which one is best… just not a light one.. and don’t let it sit on your counter for months. π
Aw, thanks, Janet. Fingers crossed you’ll be able to find kabocha again soon, too.
And agreed: light ones are usually disappointing. Letting them sit around for long is never an issue for me ;).
Haha. Great title. Great food choice.
Banana Kobacha stew? Fig Pizza? Banana bread? This post is just full of deliciousness π
I’m really bad at following through at actually make recipes from other blogs. I kind of just like coming up with my own things. I’m not sure that I’ve ever made a recipe completely by the book!
No tips for finding a good Kabocha. I’ve read some tips before but they never actually panned out so that would just be spreading wives tales π
Looking back at my recent meals it really seemed like eating kabocha, some kabocha and … kabocha ;). Actually, though, there’s been plenty of other food, too – only not a lot that made it into pictures.
I’d still be curious to hear some of those kabocha-finding wives tales – and if it’s just for the laughs ;).
I cannot wait for kabocha, one if lives greatest and delicious inventions, yum!
Thanks for sharing my enthusiasm – the blog world makes me feel understood :).
YUM! I heart kabocha!
What’s not to like, right?!
Gutten morgen! Hi 5 for making Amy’s pizza- how good is it! Looks like your doing a great job changing things up, and I will without a doubt be mixing avocado and cocoa powder sometime this week- you guys are all tempting me like there’s no tomorrow! I usually stick to a recipe the first time, then once I get the hang of it, I would put a spin/add something!
Guten Abend [because that’s what it should be over there by now?!].
Sigh, you’re such a good guy trying the recipe the way it’s intended to be made before getting creative with it. I keep telling myself I’ll do it but … to no avail.
Everything looks so good! But I still have bad memories of kabocha from my ED days… Can’t stomach much of that anymore π¦
And love, did you get my email?
I hear you on the bad food memories from ED days. There are some foods I haven’t eaten in ages because I can’t seem to push those negative memories aside. Too bad it’s kabocha for you :(.
And I just replied :).
God I need to make all of this.. And this post is truly great. I feel the same about a lot of food, it’s annoying but I hope that it will go away one day. Recovery takes time. Truly love your blog, have read for a while but first time I give myself time to comment xx
Thanks for taking the time to comment – it means a lot to me.
It definitely takes time to get over all hurdles of an ED but I’m convinced that recovery is possible.
the best pizza i’ve ever eaten was in boston last summer and figs were the topping – so amazing!
Aren’t they?! I’d never had or even seen them as a topping before but it’s such an awesome idea.
Yummm those truffles sound yummy!!! I wish I could find kabocha squash around here!
Fingers crossed kabocha will make it to a store close to you soon!
I have so many figs and pumkin in my food at the moment. YAY the benefits of fall π
As much as I [still] wish summer stuck around for longer I’m consoled a little by all kinds of squash being finally in season again. What can I say? I’m addicted :).
Yay for figs!! What great additional toppings too. I am almost out of kabocha so I need to go find some more. Everything you make looks amazing!
Good luck for your kabocha hunt! And thanks once more for the fig inspiration. I’d have likely missed out elsewise.
ooh yum i’ve never actually used kabocha in a “proper” meal before – the first recipe looks amazingggg! I’ve got 2 kabochas just sitting on the counter in my house tomorrow ready to roast up so I think I may have to use some of them to make it π – i’m hoping they’re going to be good; i agree it’s awful when you get a dud!
Actually, I’ve found getting bad ones not too awful lately. Those just go into dishes while the ‘perfect’ ones are for eating plain. There’s an upside even to bad kabochas ;).
Amy (The little honey bee) and I went on a kabocha hunt on Saturday. We finally (after months of searching) found them at the St. Lawrence Market in Toronto. It was love at first bite….didn’t sit great in my tummy though so next time no skin for me but I’m also thinking your kabocha rancheros should probably happen!
Aw, I’m sorry to hear kabocha isn’t loving you back :(. But I’m sure the rancheros woud be lovely without skin, too. Or just sub butternut – that’s what the original recipe (via The PPK) called for actually.
Ah, I’m just a little jealous of you and Amy meeting up. Why is everybody living that far away?
i’ve never had kabocha…i know, i know…but i can never find it anywhere. i’m on a mission this year lol. on another note, i am in love with the look of that fig pizza..something else i’ve never tried. i love figs and bet they’re terrific on a pizza like this :))
Don’t worry about not having tried kabocha yet – it’s not like some kind of unforgivable blogger sin :D. Though I wish everybody was able to find it because it’s so.incredibly.amazing. Fingers crossed for you.
Oh wow that banana kabocha stew looks AMAZING! im going to have to make that in the very near future. im a big fan of following recipes to a T. i tend to mess them up when i add my own spin, although i hope to get better at that one day π all your photos are so great, btw!
The stew was so much better than it looks – especially after adding the cocoa.
When baking I’m afraid of veering too much from the recipe, too. But when cooking I just can’t help playing around and subbing ingredients.
Thanks for the compliment! I’m still learning in terms of photography so it’s nice to hear you like the pictures.
i need to seriously bring kabocha home this weekend everyones talking about it.
Yes, yes, you DO! Watch out for some more kabocha shenanigans over here on Monday :).
I NEED to find kabocha! I am being haunted by it everywhere I look in the blog world π
Sorry to add to the haunting ;). But you really need to try it!
Oh boy do I love all of these eats! I’m not great at sticking to recipes but I have recently been more dedicated – some sweet potato brownies from Madeleine Shaw’s blog were a hit! I may have to try following that truffle recipe of yours – I’ve never seen a recipe with those dried bananas but I love them on their own so I have extra reason to buy them now!
No tips on kabocha buying, I’m always just happy to see one or two left in the supermarket! All I ever hear is the heavier the better… so I go for the weightiest one and get the bugger home!
Picking the heaviest is what I tend to do, too. There will always be a bit of surprise left but that’s life :).
Oh, and let me know if you try the recipe.