Pumped Up for Pumpkin

As Fall sets in and the leaves begin to change colors, the chilly weather signals one thing: really really really cold weather is coming. In a gloomy and sometimes arctic region like New England, it is necessary to find the bright spots that accompany the arrival of Fall. For us foodies, that would be apple picking, the abundance of certain root vegetables, and of course, our favorite group of foods: winter squash. If you can recall, we once packed a stuffing into a pumpkin, baked it until it was soft, and then took a trip to food heaven as we enjoyed one of the best meals ever (Happiness in a Pumpkin). Marnina jokes that I am so much in love with squash, especially butternut and buttercup, that I should have her engagement ring resized so that it can be given to a squash. 

We have recently gone on a pumpkin craze, and we would like to share two recipes that have been indulgent but still relatively healthy due to pumpkin’s nutritional content. For dinner on Friday night we made a dairy-free pumpkin custard, a light dessert that takes like pumpkin pie filling. Then, for Sunday morning brunch, we cooked up a baked pumpkin french toast dish that was off the charts good. While we enjoyed the smell of our apartment during the cooking process of both of these dishes, we REALLY enjoyed the buttery pumpkin sweetness that infused our custard and french toast.

A Venture into Korean Food!

Thanks to our friends Nomie and Noah, we recently delved into the world of Korean cooking.  Before this particular meal, Marnina and I were completely unversed in Korean food; we only knew that Korean and Japan shared some culinary history and that there is some ingredient overlap.  Nomie, who speaks Korean and is very knowledgeable about Korean food and culture, was a capable guide to introduce us to Korean food.  And we are very thankful that she was there, because the instructions on all the package labels were in Korean!  She informed us that traditionally, rice and/or noodles, and vegetables make up many Korean meals, and that commonly used ingredients include sesame oil, soy sauce, salt, garlic, ginger, and pepper.  Meats or tofu are sometimes added to these dishes too.  The basic seasonings make for a relatively salty and spicy meal.  (*Be on the look out for a new restaurant guide in which we will be expanding our list of cuisines and how IBDers can navigate these cuisines*).