Thai Pumpkin Laksa with Roasted Chickpeas

And the pumpkin craze continues. (On a related note, if you haven't seen Alton Brown's Good Eat's pumpkin episode it is definitely worth watching)

This soup really brings out the pumpkin flavor in a unique way. (And let's be honest, I'm a sucker for broccoli and soy sauce in any form)

"Young Blood" The Naked and Famous

Taken from Half-Baked Harvest

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic, minced or grated
• 1 inch fresh ginger, grated
• 1 red fresno pepper, seeds removed + chopped (may use a jalapeno if needed)
• 2 green onions, chopped
• 3 1/2 cups chicken or vegetable broth
• 1 small pumpkin, peeled + cut into cubes (about 3 cups)
• 1 rounded tablespoon creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 (13 ounce) can unsweetened coconut milk
• 1 large bunch broccolini, stems trimmed
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 8 ounces rice noodles
• arils from 1 pomegranate
• For the Roasted Chickpeas
• 2 (15 ounce) cans chickpeas, drained + rinsed
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 teaspoon brown sugar
• salt + pepper, to taste

Directions

Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.

Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.

Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.

Meanwhile, cook the rice noodles according to package directions.

Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. 

For the Roasted Chickpeas

Preheat the oven to 425 degrees F.

Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. 

No Bake Chocolate Peanut Butter Bars

I made these at the end of the school year for an AP chemistry food day. They were so good my chemistry teacher, who usually doesn't eat too much on food days had two bars! This summer has been incredibly busy, but I'm hoping to seize these last couple of weeks and finally get back to cooking again.

"I am a Rock" Simon and Garfunkel 

Adapted from Our Best Bites

Ingredients:

1 1/2 C graham cracker crumbs (or ginger snaps)
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

Directions:

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9×13 pan.
Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

Buckeyes

 Although buckeyes are really a Christmas recipe, as an Ohioan, I think I can enjoy them anytime.

Isn't that in the Ohio Revised Code?

Silliness aside, I made these for my friend's birthday.

"I Don't Care I Love It" Icona Pop

 

Ingredients 

• 1 1/2 cups peanut butter
• 1 cup butter, softened
• 1/2 teaspoon vanilla extract

• 6 cups confectioners' sugar
• 4 cups semisweet chocolate chips

Directions

1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Peanut Butter Chocolate Chip Cookies

 My friend's grandpa died this week, so I made a box of treats to help her feel better.

Fair warning, these fall apart like nothing else.

Mainly because they're pure butter.

"London Calling" The Clash

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup creamy or chunky peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups chocolate chips

Directions

 Preheat oven to 375° F.

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Elvis Presley

Chocolatey peanut butter goodness. I found this while looking for smoothies on a baking site.

Yeah, I suppose this isn't really a health drink, but I can pretend, right?

 "Devil in Disguise" by Elvis Presley from Lilo and Stitch

(aka the film that makes me like Elvis Presley music)

The actual song

Ingredients:

• 1 medium banana
• 2 tbsp. creamy peanut butter (or to taste)
• 1 tbsp oats
• as much chocolate milk as needed to cover banana and peanut butter 

Directions:

Put peeled banana, peanut butter, oats, and chocolate milk in blender. Blend until smooth.