Tattoo Artist Magazine

By Stiff My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer's market. Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.

Pumpkin Bowl

pumpkin-bowl

2 c. Sliced pumpkin 5 Cherry tomatoes 1/4 c. Toasted pumpkin seeds Goat cheese 5 Sage leaves Olive oil 1 T. Butter 1/2 t. sugar 1/2 t. Pumpkin pie spice Pinch of chili powder Pinch of garlic powder Pinch of onion powder Salt and pepper to taste Serving Size: 1 In a large non stick pan, sauté pumpkin pieces with about 1 tablespoon of olive oil and 1 tablespoon of butter.  Add garlic powder, onion powder, chili powder, sugar, pumpkin pie spice, salt and pepper.  Add cherry tomatoes to pan (whole) and continue to cook until pumpkin and tomatoes are soft. Slice fresh sage leaves into thin ribbons and add to pan.  Toss together and transfer to a serving plate. Top with toasted pumpkin seeds and goat cheese. Cook Time: 30 minutes
(Stiff is an amateur home cook and food blogger. Stiff can be found at a grocery store, Instagram @stifferoni and Tumblr: http://stiffers.tumblr.com/.)

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Written by 24471382 — December 06, 2012

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