Ginger-Spiced Roasted Pumpkin & A Good Cook Twitter Party!

I am loving being a kitchen expert and blogger for Good Cook. I have the pleasure of playing with lots of great items and reviewing them. Recently we were sent a box filled with all of these amazing tools to help us get through the Thanksgiving holiday with items like a roasting pan, turkey platter, turkey injector, brine bag, and SO much more! Are you interested in winning this and more? If so keep on reading.


Come Join Me, Good Cook, TheFrugalMom and other Good Cook Kitchen Experts! The Ultimate Thanksgiving Twitter Party, Monday, November 25, 2013 at 6:00 pm to 7:00pm EST On Twitter with hashtag #Thanksgivingtips.

Join in as we talk about everything Thanksgiving from turkey prep to decorating the table.  Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner. Be among the first 500 to RSVP by November 23, 2013 and receive a free set of Turkey Lifters. Click here RSVP.

All of the experts were asked to create a delicious pumpkin dish to share with everyone. I’m not the biggest sweets fan so I went for a savory dish and really…it could be two dishes in one.  I work at a natural foods store here in Rhode Island – it is an awesome little shop owned by and amazing couple who have become like family. All produce is organic – and as often as it can be, local. There are no artificial colors, sweeteners, HFCS, or GMO’s anywhere in the store! We also have (in my opinion) the best selection of gluten-free and allergen friendly items on the island. Needless to say I get a bit spoiled working here, and I hope wherever I end up next I can find a place like this. One of the items that we brought in for the holiday season was ginger curd. When walking past it yesterday I knew I had to incorporate it some how…I could have easily done a pie with this but again, I wanted savory. So I bought that and a pumpkin and headed home after my shift to create a delicious side dish that is suitable for vegetarians as well. I cut up the pumpkin using the Pumpkin Scoop (available at walmart) and the Good Cook Brownie Pan roasted it off with a delicious glaze made from the ginger curd, and the house smelt amazing! Best part is – you can puree this up with a little bit of stock (vegetable or chicken) and it makes a delicious soup as well…like I said, two recipes in one!

The Pumpkin Scoop is awesome – Its round with one edge being smooth and another edge that is serrated, and the handle has a serrated knife it in. The scoop is also great for removing the seeds and cleaning out other various squashes as well, and of course for pumpkin carving. The Brownie Pan is non stick and is just wonderful…nothing and I mean nothing stuck to this thing (as with most non-stick items wash by hand, it is not dishwasher safe. This helps maintain the quality and longevity of the pan).  Check out the recipe below

Ginger-Spiced Roasted Pumpkin

  • 1 2-3 pound Pumpkin
  • 1/4 cup Ginger Curd
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/8-1/4 teaspoon cayenne pepper (all depends on your spice level)
Method of Preparation
  1. Pre-heat oven to 450 degrees
  2. Cut pumpkin in half
  3. Using the pumpkin scoop, remove the seeds (roast or discard)
  4. Cut pumpkin into quarters and peel skin off and discard
  5. Dice pumpkin into 1 inch cubes and set aside
  6. In a large bowl mix together the ginger curd, olive oil, slat, cumin, and cayenne pepper (adjust seasoning to taste), mix until well combined
  7. Add diced pumpkin and toss to evenly coat.
  8. Add the pumpkin to the brownie pan and roast for 25 minutes
  9. Remove from oven and gently toss pumpkin
  10. Return to oven and roast for an additional 20-25 minutes or until browned.
  11. Serve warm and enjoy!
Disclaimer: This is a sponsored review – I was provided products for review from Good Cook. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind.

Asian Inspired Green Beans

When living in China a few years ago I feel even more in love with Chinese food (and Asian food in general).  I love the flavors, ingredients, smells and verity of cooking styles.  I had some of the best food I’ve ever tasted in Changping District.  Spicy cucumbers, Kung Pao Chicken, fresh made wonton soup and fresh soy milk (nice and warm) every morning.  One ingredient that I feel in love with was sesame oil.  It is one of those ingredients that just even smelling it makes me smile.

The other night when I was making Bryan some Sweet and Spicy Chicken I decided we need a vegetable to go along with it.  Our choices were broccoli or green beans and we opted for the green beans this time.  (I think both green beans and broccoli go well with Asian dishes).  Instead of just plain steamed green beans I wanted to spice things up a bit and came up with the following recipe (which I have since tested – as you can see from the photo above).

Asian Inspired Green Beans

1 pound green beans – ends trimmed

1/2 tsp sesame oil

1/4 tsp red pepper flakes

1 tsp water

1/8-1/4 tsp honey

salt to taste

Steam green beans and drain – reserve one teaspoon of the hot water.  In a sauté pan add water, sesame oil and red pepper flakes over medium/high heat.  Add green beans and sauté for five-seven minutes (feel free to add more sesame oil or red pepper flakes to your taste).  Remove from heat and drizzle with honey.  Stir until green beans are coated well.

You can add any other vegetables you make like – mushrooms, shelled edamame etc.  As you can see in the above photo I added mushrooms and served them over some read quinoa…a great light and refreshing vegetarian and gluten-free side dish or lunch.

Also check out: P.F. Chang’s Shanghai Cucumber

Ellie’s Honey-Roasted Sweet Potatoes

One of my favorite chefs on the Food Network (and now The Cooking Channel) is Ellie Krieger.  She is fantastic and her food is healthy!  If you don’t know who Ellie is you should try to catch one of her shows on the previous mentioned channels.  Here is a small blurb about her from Wikipedia:

Ellie Krieger is the host of a show on the Food Network called Healthy Appetite. She is also an author and has written several books on healthy eating.

Krieger was a fashion model during her late teens and early 20s for the Wilhelmina Models agency.[1] As a model she became conscientious of what she was eating, so during this time, she changed her eating habits to be healthier.[2].

Krieger has a bachelor’s degree in clinical nutrition from Cornell University,[3] and has a master’s in nutrition from Columbia University.[4]Krieger is a registered dietitian and nutritionist[5] and was an adjunct professor at New York University in the Department of Nutrition, Food Studies, and Public Health.[1]

Krieger contributes to magazines such as Cooking LightFood Network Magazine and Women’s Health Magazine.[6] Additionally she maintains her own blog.

Back in November a really good friend of mine who works at a Barnes and Noble in New Jersey met Ellie at her store and had one of her cookbooks, So Easy signed for me!  It was such a surprise when I got it in the mail…I use this cookbook very often and have loved every single dish I have made from it.  All I have to say is healthy food and be extremely tasty!  What is even better is I have had no problems making any of her dishes gluten free🙂

I also have an edition of Fine Cooking from June 2009 – Eat Smart with Ellie Krieger (Featuring recipes from her best seller, The Food You Crave).  This magazine is jam packed with her amazing recipes and the other night I made her Honey Roasted Sweet Potatoes.  Normally I boil my sweet potatoes and mash/whip them up with a bit of cinnamon but I wanted to try something new, and I am happy I did.  (You can also watch a video on this super simple, yet extremely tasty recipe here)

Ellie’s Honey-Roasted Sweet Potatoes

– Roasting sweet potatoes concentrates their flavor and leaves them caramelized outside and tender inside.  Coating them with a touch of lemon and honey before cooking makes them all the more flavorful.

3 large sweet potatoes (about 2 pounds), peeled and cut into 1 inch pieces

2 tablespoons olive oil

2 tablespoons honey

1 teaspoon fresh lemon juice

1/2 teaspoon salt, plus more to taste

Preheat the oven to 350 degrees F.

Place the potatoes in a 9×13-inch baking dish.  In a small bowl, whisk together the oil, honey, and lemon juice.  Pour the mixture over the potatoes and toss to coat.  Sprinkle with the salt and bake, stirring occasionally, until the potatoes are tender, about 1 hour.  Season with more salt to taste and serve.

(Also these are great re-heated).  I think these will be on our table for Thanksgiving this year. Not to sweet but perfectly flavored and tender.