Comments on: A Stew & A Soup http://pumpkinandpomegranate.com/2009/a-stew-a-soup/ Passionate about nourishing and scrumptious food Thu, 25 Aug 2011 17:13:53 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Pumpkin & Pomegranate » German Red Cabbage http://pumpkinandpomegranate.com/2009/a-stew-a-soup/comment-page-1/#comment-1712 Pumpkin & Pomegranate » German Red Cabbage Thu, 14 Oct 2010 18:55:33 +0000 http://pumpkinandpomegranate.com/?p=885#comment-1712 [...] time of year and that means pumpkin & pomegranate season (and I have been making a lot of Pumpkin Stew):-) But it also means I am in the mood for a family favorite…German red  cabbage. My [...] [...] time of year and that means pumpkin & pomegranate season (and I have been making a lot of Pumpkin Stew):-) But it also means I am in the mood for a family favorite…German red  cabbage. My [...]

]]> By: Marissa http://pumpkinandpomegranate.com/2009/a-stew-a-soup/comment-page-1/#comment-322 Marissa Wed, 04 Nov 2009 03:54:32 +0000 http://pumpkinandpomegranate.com/?p=885#comment-322 Funny you should mention this...Until recently I had been prepping my kabocha exclusively by doing the prayer method. I.E. e taking a huge knife to it and pray you end up with all your fingers attached. Recently I read a post on Heather Eats Almond Butter about slow roasting a whole kabocha, and then cutting it once it is cooked through. This is MUCH less dangerous, and this is how I do it when I have time and don't mind the pieces being not as solid. I admit that usually I go with the prayer method though. This is how I usually go about it. 1. using the biggest, sharpest, and heaviest knife I have I slice through the middle. Usually this takes a lot of arm strength, and yes I have asked my boyfriend to do it for me a few times. 2. I slice off the green skin and discard. Heather eats the skin, but I have an aversion to it. 3. I slice the hemispheres into smaller pieces and then cube them. I am sure there is a safer way, and I probably could use a heftier knife, but I work with what I have! I suggest slow roasting it whole the first time, bake it at 275 for about an hour or until it smells yummy :-) Funny you should mention this…Until recently I had been prepping my kabocha exclusively by doing the prayer method. I.E. e taking a huge knife to it and pray you end up with all your fingers attached. Recently I read a post on Heather Eats Almond Butter about slow roasting a whole kabocha, and then cutting it once it is cooked through. This is MUCH less dangerous, and this is how I do it when I have time and don’t mind the pieces being not as solid. I admit that usually I go with the prayer method though. This is how I usually go about it.
1. using the biggest, sharpest, and heaviest knife I have I slice through the middle. Usually this takes a lot of arm strength, and yes I have asked my boyfriend to do it for me a few times.
2. I slice off the green skin and discard. Heather eats the skin, but I have an aversion to it.
3. I slice the hemispheres into smaller pieces and then cube them.

I am sure there is a safer way, and I probably could use a heftier knife, but I work with what I have! I suggest slow roasting it whole the first time, bake it at 275 for about an hour or until it smells yummy :-)

]]> By: Katrina (gluten free gidget) http://pumpkinandpomegranate.com/2009/a-stew-a-soup/comment-page-1/#comment-320 Katrina (gluten free gidget) Tue, 03 Nov 2009 03:03:41 +0000 http://pumpkinandpomegranate.com/?p=885#comment-320 Hi! I just found your blog and LOVE it! How do you peel a Kabocha/winter squash without losing a finger? I'm scared to try! Hi! I just found your blog and LOVE it! How do you peel a Kabocha/winter squash without losing a finger? I’m scared to try!

]]> By: Julia http://pumpkinandpomegranate.com/2009/a-stew-a-soup/comment-page-1/#comment-193 Julia Mon, 14 Sep 2009 00:55:35 +0000 http://pumpkinandpomegranate.com/?p=885#comment-193 I'm SO EXCITED for soups and stew in Fall. It's getting to be the beginning of fall and cooler temperatures, and I cannot wait. I just bought a kabocha to roast :) I’m SO EXCITED for soups and stew in Fall. It’s getting to be the beginning of fall and cooler temperatures, and I cannot wait. I just bought a kabocha to roast :)

]]> By: Velva http://pumpkinandpomegranate.com/2009/a-stew-a-soup/comment-page-1/#comment-190 Velva Sat, 12 Sep 2009 22:31:25 +0000 http://pumpkinandpomegranate.com/?p=885#comment-190 This soup looks terrific! You can tell that Fall is fast approaching. Cool weather just inspires us to produce great homey soups and stews. This soup looks terrific! You can tell that Fall is fast approaching. Cool weather just inspires us to produce great homey soups and stews.

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