It has been a while since my last post and I have missed sharing recipes with you all. I have actually been occupied with 2015 year-end festivities and traveled a lot. Well am back and looking forward to sharing more recipes and reading your emails.

Hope your new year was great and you were thankful for the good things in your life. For those who cooked up a storm during the season, I hope you wowed your guest with heartwarming meals 🙂 . Can’t believe year 2015 went by so fast and we are in 2016. I was asked if I made new resolutions and set new goals . Personally I don’t think one needs to wait for the new year to make resolutions or set goals. This act in my opinion, can be continuous, since life-growth is continuous .

Speaking of life growth being continuous, I started a challenge on Instagram (@sizzlingflavors) to drink a gallon of water everyday for 14 days, no changes to regular meals. It was great and I lost 3.5 pounds at the end of the challenge. Since many people hardly drink enough water in a day, this challenge revealed the benefits of flushing your system with water and cutting down on other sugar containing fluids/juices.

Today’s post is a recipe (Mashed potatoes and pumpkin martini) I created for the holidays, and it is really yummy. There is no martini in this dish 🙂 . The word martini is used because of the serving glasses used.

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Ingredients

1 small pumpkin
4-5 small potatoes, peeled, washed and cut
1/2 cup green bell pepper, chopped
1/2 cup yellow onions, chopped
1/2 teaspoon chopped garlic
2 tablespoons palm oil (alternatively use canola or olive oil)
1 tablespoon unsweetened butter (optional)
1/2 teaspoon black pepper
1/4 teaspoon curry
Seasoning to taste (salt, bouillon, chilli pepper )

Mashed potato pumkin martini

Preparation

Cut the pumpkin down the center and scoop out the seeds with a spoon. Reserve the seeds for later.

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Microwave the pumpkin face side up for 8 minutes or until pumpkin softens.

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Boil potatoes and set aside.

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Wash pumpkin seeds and toast in a dry, hot frying pan till toasty brown. Sprinkle a pinch of salt, stir every 10 seconds to avoid the seeds burning. Set seeds aside to cool.

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Using a knife, slice the cooked pumpkin into sections, remove the peel or skin away and slice off the stringy inner core surface. You want to keep the non-stringy part of the pumpkin 🙂 . Alternatively, you can use a spoon to scrape out the core.

Heat oil in a pot, add onions, garlic and green bell pepper. Cook for 1 minute. Add butter, black pepper, curry and other seasoning, and stir.

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Add potatoes and pumpkin, stir and mash. Add 1/2 cup of water if too thick and cook for 4 minutes

Serve and garnish with toasted pumpkin seeds. Bon appetit!

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