NEW BOOKLET OF INTEREST


BY BEV MOORE


Easy Cooking with MOORE


Here’s a recipe that I found down under using what they call pumpkin. It is not like our orange Halloween pumpkin, but rather a silver-skinned, orange fleshed squash called, I think, either White Pumpkin or Blue Hokkaido.


However, I have made this recipe with many kinds of squash: acorn, butternut,


kabocha, to name a few. Last Halloween, I did take the time to cook up our large orange pumpkin that


we did not carve, but just had sitting on the doorstep in a display. Aſter cleaning out the insides, I placed the quarters in a 350° oven for about an hour and a half, with a pan of water on the bottom shelf. Once cooled, I scraped out the flesh, wrapped it in a large tea towel and squeezed out a lot of liquid. It made a great pie that was somewhat more firm than the kind made with canned pumpkin.


I made pumpkin pie for Tanksgiving last year with canned pumpkin. I had


some eggnog in the fridge that needed using up, so I used that instead of the usual canned milk. I think it added a little something to the taste.


CURRIED SQUASH & RICE CASSEROLE Tis recipe can be made either on top of the stove or in the oven. 2 Tbsp. oil A Field Guide to Trees


of the Pacific Northwest BY PHILLIPA HUDSON


ISBN: 978-1-55017-572-1 37” x 9”, 8-fold pamphlet Folded size: 4.625” x 9” $7.95


Harbour Publishing, Madeira Park, BC annieb@harbourpublishing.com 604-883-2730 • 1-800-667-2988


This useful 8-fold pamphlet is water resistant and offers valuable information. It provides common and Latin names, accompanied by colour photographs of characteristic features such as bark, leaves or needles, flowers, cones, seeds and fruit.


This combined with information on each tree’s range and an illustration of its silhouette, make it a snap to distinguish a shore pine from a western white pine, or a trembling aspen from a paper birch.


The field guide also has interesting tree facts, traditional uses and lore. As in, did you know that the bigleaf maple flowers are edible?


32 RVT 147 • MAY/JUNE 2012


1 medium onion, chopped 1 shallot, chopped 2 Tbsp. curry powder 1 tsp. salt


½ tsp. ground coriander ¼ tsp. ground black pepper 2 cups veggie broth 1 – 14 oz. tin coconut milk 2 ½ cups diced squash 1 ½ cups basmati rice (long grain or jasmine good also) ½ cup raisins or currants


1 – 14 oz. tin of black beans drained and rinsed*


Sautee onions and shallots in oil. Add spices. Cook 5 minutes. Stir in broth, coconut milk and boil 1 minute. Add rice and raisins (or currants). Cover and bake 20 minutes in 350° oven, then uncover for 10 minutes more.


OR use a large frying pan with a lid and simmer over low heat for 20 minutes, stirring once and then simmer for last 10 minutes.


Garnish with slivered, toasted almonds. * Tis turns it into a main vegetarian dish.


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