So I used almost half a can of pumpkin for a recipe, and needed to figure out a way to waste the rest – so I decided to make a lazy version of pumpkin pie. Basically I just threw together the basic ingredients in a ratio that felt right, and stuck it in the oven till it solidified – and oh my god, it was amazing. I didn’t do a crust – the filling is my favorite part anyway.
canned pumpkin (about 3/4 a can)
butter (about 3/4 a stick)
2 large eggs
1 cup or so of white sugar
1/2 a cup or so of brown sugar
1/2 teaspoon of salt
1 teaspoon of vanilla
1 teaspoon of cinnamon
1/2 teaspoon of cloves and allspice
1/2 teaspoon of ginger powder
1. Melt butter till soft.
2. Thoroughly mix all the ingredients until smooth.
3. Pour into lightly oiled muffin pan, bake at 450 degrees until golden brown on top, bake at 350 degrees until toothpick comes out clean.
4. EAT!
Next I realized I needed some real food.. so i made pea soup! Basically I just made peas curry and blended it, but don’t tell anyone that.
1/2 an onion, diced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon mustard seeds
2 cups (maybe more?) of peas
1 cup (or so) of V-8 or tomato juice
lots of ritz crackers!
1 tablespoon of your favorite masala (i used peas biryani… seemed fitting. I like it because it has mango powder for some sour kick)
1. Heat cumin and mustard seeds in oil till they start to sizzle/pop.
2. Add onions, fry till you see a touch of brown.
3. Add masala, fry for about 10 seconds
4. Add peas and a little water, heat till peas are cooked.
5. Add V-8 or tomato juice, cook until oil begins to separate (an oily film is clearly visible).
6. Blend to desired consistency
7. EAT with crackers!
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