All of my Thanksgiving grocery shopping is done! If I forget something minor I just change my menu a bit to go with whatever I have on hand. I am definitely not one of those to run out to the store for one item when the lines are super long…I can’t handle that! OK…I usually send my husband if I have to!
For me pumpkin season has come to kind of an end with Thanksgiving dinner. I have a gorgeous pumpkin recipe for you today .
This is delicious! You can have this candied pumpkin as part of your Thanksgiving meal, dessert or even breakfast!
Calabaza en Tacha
- 1 pumpkin (about 5lbs)
- 2lb brown sugar
- 2lb piloncillo
- 1 cinnamon stick
- 2 anise star
- 10 cloves
- ½ gallon water
For the caramel:
- In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half.
- Prepare the Pumpkin:
- Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices.
- Preheat oven to 325 degree
- In a roasting pan bake pumpkin with caramel, for approximately 1 hour until pumpkin is tender, you will need to baste every 15 minutes.
- Serve warm with caramel.
Make sure you don’t eat the pumpkin skin! My mom makes the same recipe but using sweet potatoes. You would almost think the star of this dish is the pumpkin but I feel that it’s the syrup. It is just delicious and any leftover syrup you have could probably be incorporated into other recipes.
Recipe Source SweetLifeBake
Happy Monday! This weekend was the bomb! I have been busy. Friday night was a Girls Night Out and I had a fabulous time! Saturday I went to the flea market with my bestie and Julissa. I was so excited because I found my vitrolero. A vitrolero is a big glass barrel /container that is widely used in Mexico for aguas frescas. I can’t wait to fill my vitrolero with my own agua fresca!
Isn’t it awesome! It reminds me of a bee hive. After the garage sale I was also very happy to take all of the unsold items to the donation center. I feel lightened up after that.
Yesterday was my daughter’s birthday. She is eighteen now and I cannot believe my girl is so grown up. She has become an intelligent, outgoing, driven great young lady! We had celebrated on Thursday by going out to dinner.Yesterday we just hung out together and went to the mall. The house has been pretty quiet!
She is just a tiny adorable package!
A few weeks ago Eddie had to pull the zucchini plants out. For some reason they were just falling off the vine, but he was able to save the flor de calabaza (zucchini flower?) Right away I decided to make quesadillas de flor de calabaza.
I don’t have a recipe for them, but here goes…
Use only the flowers.Open them ,wash gently and dry with a paper towel. I used a great big bunch because they wilt as they cook. Cut the flowers into strips. Finely chop a tomato, about 1/2 onion and about 2 cloves of garlic. Heat up a bit of olive oil in a large saute pan, add the onion and saute for about 3 minutes, add garlic and saute for another 2 minutes. Then add your tomato. Add a little bit of salt to flavor. Lastly add your flowers and mix and saute all gently for about 5-7 minutes.
Have your sliced or shredded cheese ready. Heat up another pan and place your tortilla in it. Place a bit of cheese ( I use Chihuahua cheese) on one side of the tortilla and top with your warm sauteed zucchini flower mixture. Allow to heat up for about 3 minutes and fold your tortilla over the ingredients. Allow to heat up until cheese starts to melt. Turn the quesadilla over and allow a couple of more minutes for the cheese to melt completely. Don’t allow the tortilla to get hard. You don’t want a crunchy quesadilla!
This was so good! The flowers have a very gentle, mild taste. My recipe is kind of a bit of this, bit of that recipe! Don’t add too much tomato or onion because you don’t want to overpower the flavor of the flowers.