Intro: 1st Pumpkin From the Garden & a Lovely Dinner With It!
A few day ago, we had our 1st Pumpkin from our garden,..yes! And it is this beautiful one, A Japanese pumpkin called, you can read it! Look at this lovely one:
Step 1: Gather Your Ingredients!
For the spiced oven roasted veggies:
420 gr peeled pumpkin, treads & seeds removed, cut up into bite-sized chunks
1 young green courgette, cleaned, cut up into bite-sized chunks ( if you have a big courgette, remove the seeds!) 2 koolrabi’s, peeled & cut up into bite-sized chunks
For the spice-mix:
2 tablespoons finely cut up thyme, big stalks removed
black pepper: 10 grins
Himalayan pink salt in a grinder: 8 grins
1 teaspoon ground garam masala
1/4 teaspoon ground cumin
Smoked paprika powder, the mild version: 1 + 1/2 teaspoon
3 + 1/2 tablespoon of a fruity extra virgin olive oil
For the sweet potato mash:
4 big sweet potatoes, peeled & cut up into chunks
unsweetened soy milk
For the fried organic chicken fillets:
280 gr organic chicken fillets
a fruity evoo
Step 2: Make Your Dinner!
Preheat your oven to 200°C ( 400 F ) for 10 minutes. In the meantime, take a non-stick oven dish & arrange all of your cut up veggies in 1 layer in it. Scatter your thyme all over it & divide your sides too. Now, drizzle your fruity oil all over them, evenly drizzled. With clean hands, mingle everything together & place into the center of the hot oven to roast for about 25-35 minutes or until the veggies are nicely brown coloured & cooked through. Turn veggies over after half of the roasting time. Watch the kohlrabi pieces. Normally, they need a long roasting time. Check with a fork!
At the same time, cook your sweet potato pieces in boiling water until al dente. I added some herbamare salt to the cooking water. Drain well & cook the steam off, on low heat. Now, add a splash or 2 unsweetened soy milk to it & mash. Season with that lovely pink salt & black pepper. Taste one last time. Keep warm. Fry your chicken pieces into that same fruity oil on both sides until golden brown & cooked through. Season with pink salt & black pepper. Keep warm. Let the chicken rest for about 5 minutes. They need that. Plate up like picture above & enjoy with your loved one & a good glass of Belgian beer like Jupiler! :) MMM!
You can also find this tasty recipe her eon my blog: http://sophiesfoodiefiles.wordpress.com/2015/09/08/1st-pumpkin-from-the-garden-used-into-a-lovely-dinner/