Pumpkin, pumpkin, pumpkin

I just roasted and pureed 2 pumpkins. I am going to have to start cooking with pumpkin every week. My current pumpkin recipe collection includes pumpkin pancakes, pumpkin bread, and a Julia Child's pumpkin soup recipe.

In celebration of the vegetable I'm going to find some new recipes and I'll update my blog if I find some winners. If you have a good recipe let me know.

If you want to make your own puree, you just cut it in half, scoop out the insides, put each half cut side down on a pan, and cook at 350 degrees until it's soft. You can poke it with a fork or do a push test. Let it cool down. Cut it into chunks and puree it in a food processor or blender. I put about 1 1/2 to 2 cups in a freezer bag and freeze it in stacks so it stays flat.

Also I'd like to update my quinoa and beans experience. Made another batch but used 50/50 mix of black eyed peas (a bean fyi) and black beans. I used dried beans and cooked them in the crock pot (low setting 6 hours). I cooked the quinoa separate and added it to the beans when they were done. Instead of roma tomatoes, I made a little salsa of tomatillas, cucumber and the cilantro and added that instead. Loved it.