Snow Pea and Pumpkin Stir Fry

On October 31st, I hope…

You made your favorite people a sugary treat.

You did something spooky. It could have been watching a scary movie…or Hocus Pocus. That Bette Midler is pretty dang spooky.

You carved a pumpkin.

You wore an awesome costume.

You drank something called “witches brew.”

You saw trick-or-treaters.

You ate your favorite candy.

You didn’t wear a sexy officer/Disney character/zombie/animal costume. Dressing as a sexy cat is not cool anymore, guys. It’s just not.

You brushed your teeth.

In honor of the day after Halloween, I’ve got another savory pumpkin dish for you. I included lots of greens (to make up for the candy) and some sweet chili sauce too (just in case you’re having sugar withdrawals.) I have a weakness for Asian sweet chili sauce, especially with foods like pumpkin and sweet potato. I try to seek out organic brands that don’t use sketchy-sounding ingredients.

It only takes a little chopping and some pre-roasting (of the pumpkin) to get this show on the road. The beauty of a stir fry is that once you’ve got your ingredients ready to go, the cooking part takes less than 10 minutes.

Boom. You’ve got a hot and satisfying meal ready to go.


  • olive oil
  • 3 cloves of garlic, finely chopped or minced
  • 1 small red chili, seeds removed or 1/2 teaspoon chili flakes
  • 1 inch piece of fresh ginger, minced
  • 1 cup trimmed snow peas, cut in half
  • 1/2 cup asparagus, chopped into
  • 1-inch pieces1 cup mushrooms, sliced (I used white button mushrooms)
  • 1 1/2 cups roasted pumpkin, cut into 1-inch chunks
  • 1 tablespoon soy sauce
  • 1-2 tablespoons sweet chili sauce

To roast pumpkin (can be done ahead): Heat oven to 400 F/205 C and cut pumpkin into 1-inch chunks. Place pumpkin on an oiled baking sheet and season with salt and pepper. Bake for 30-40 minutes in the oven, until golden, completely cooked through and soft.

Heat a tablespoon or two of oil in a large pan or wok over a medium-high heat. Add garlic, chili and ginger and cook for about 1 minute, stirring occasionally, until fragrant and not yet browning.

Add the mushrooms and cook for 2 minutes, stirring. Toss in the asparagus and cook for a minute, then add the snow peas and cook for a minute longer.

Add your cooked pumpkin, soy sauce and sweet chili sauce and cook, stirring, for another minute or two until the pumpkin is heated through and the green vegetables are slightly tender but still have a little crunch.

Serve hot with rice or on its own.


Spicy Coconut and Lentil Soup

It’s been a grey and rainy week. I’ve been caught in the rain three mornings in a row trying to go for a run. My umbrella’s all bent out of shape. I don’t want to leave the house.

What’s your favorite rainy evening ritual? Mine looks like sweat pants, bad tv (wuttup Revenge), a glass of red and a curry.

I don’t love the rain, but I don’t mind the excuse it gives me to get cozy, make something warm, and treat myself right.

I was impressed with this recipe for 2 reasons:
It develops a rich Thai flavor in less than a half an hour – if you’re craving a Thai red curry, this is probably a quicker bet than delivery.
It’s also easily adaptable for whatever vegetables you have at home. Asian veggies like bok choy, baby corn and snow peas are all at home here, but mushrooms, green beans, carrots, spinach and even sweet potato are all welcome too.

Spicy Coconut and Lentil Soup
adapted from Donna Hay’s Off the Shelf
(makes 4 serves)

– 2 tablespoons oil
– 2 tablespoons red curry paste
– 4 spring onions, light green and white parts thinly chopped
– 4 cups vegetable stock
– 2 cups coconut cream
– 1 cup red lentils
– 1 1/2 cups button mushrooms, thinly sliced
– 1 cup snow peas, trimmed and sliced in half
– 2 cups spinach, chopped

Heat the oil and curry paste in a large saucepan over a medium-low heat and cook for 2 minutes. Add in spring onions and cook 1 minute.

Add stock, coconut cream and lentils and cook for 10 minutes.

Add mushrooms and simmer for 5 minutes. Add snow peas and cover, simmering for 2 more minutes.

Stir in spinach and let it wilt down. Serve hot with rice or grilled flat bread.