Easy Peas Recipes

It is September 1st – Labor Day – and Pumpkin Spice has already hit store shelves and coffee shops. I mean, seriously? The leaves on the trees aren’t near to turning color. I haven’t even broken my sweaters out of the closet. And yet, Pumpkin Spice, particularly the “PSL” (Pumpkin Spice Latte), is here.

There is a national debate as to whether Pumpkin Spice is worth the hype. Most of my friends are excited about the phenomenon and its recent drop. I expect to smell nothing but cinnamon and cloves and nutmeg at work for at least 3 weeks. Then, there are people like me who could take it or leave it. In fact – and I will probably be labeled a heretic for saying this – I can’t remember the last time I had a PSL. I think that the reason for my indifference has to do with another heretical fact: I’m not a fan of pumpkin pie, either. Oddly enough, I enjoy other squashes, baked in both sweet and savory forms. There is just something about the taste of pumpkin pie that I dislike. That also goes for pumpkin muffins, bread and pancakes.

However, savory pumpkin dishes, I can handle. Thai curry pumpkin stir-fry, for example, is delicious. Doesn’t that count as pumpkin “spice?” Pumpkin soup with cream, onion, paprika, and sage is so comforting on a cold day with a piece of warm, crusty bread and butter. There’s also one of my controversial favorites – Pumpkin Spice Tacos. Now, before you say, “Yuck,” take a look at the recipe. It’s a vegetarian taco, which could be made vegan by swapping out the cheese. Adding some crumbled, cooked chorizo would be yummy (for the omnivores out there). This is definitely my favorite, easy “Pumpkin Spice” recipe!

Ingredients:

• 12 LaTiara white corn taco shells
• 1 medium pumpkin, peeled, seeded, and cubed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tsp cinnamon
• 1 tsp allspice
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons oregano
• Salt and pepper to taste
• Mexican cheese of choice (Cotija, Chihuahua, Queso Fresco), shredded
• Tajin seasoning to taste
• Your favorite taco toppings (salsa, avocado, cilantro)
  
  Instructions:
• In a large skillet, heat the olive oil over medium heat. Add the pumpkin cubes, cinnamon, allspice, chili powder, oregano, salt, and pepper. Stir occasionally and cook until the pumpkin is fork-tender (not mushy), about 10-15 minutes.
  
  Note: You may add 1/8 to 1/4 cup of water to the pan and cover, to steam the pumpkin. Stir it gently, occasionally, so it doesn’t burn,
• In the same skillet, add the onion and minced garlic. Cook until the onion is softened and translucent, about 5 minutes.
• Heat the taco shells in an oven or toaster oven per box directions.
• Assemble the tacos: Place a generous spoonful of the sauteed pumpkin and onion mixture into each taco shell. Sprinkle cheese on top and add a dash of Tajin. Add your favorite taco toppings.
  
  Another note: Peeling a Pumpkin
  
  Tip #1: Using a chef’s knife, cut the pumpkin in half, then in wedges. Remove the seeds and strings. This makes the pieces easier to handle. Then, peel using a paring knife, chef’s knife or vegetable peeler.
  
  Tip#2: Using a chef’s knife, cut the pumpkin in half, then in wedges. Remove the seeds and strings. Place the wedges on a microwave safe plate. Cook on high in the microwave for 4-5 minutes. The skin will be easier to remove. If needed, microwave for another 4-5 minutes. You don’t want to fully cook the pumpkin, just soften the outside enough to make it easier to peel.

If you try this recipe, let me know what you think. Does it satisfy your PSL craving? Until then, Happy Fall! (Almost)