How To make Miffs Spicy Pumpkin Soup
INSPIRED VEGETARIAN;PICKFORD:
1 tb Olive oil
4 Shallots, chopped
2 Stalks celery, sliced
2 md Carrots, coarsely chopped
2 md Potatoes, diced
1 tb Ground coriander
2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Ground cloves
ds Nutmeg, ground 2 lb Pumpkin, peeled, seeded
-and coarsely chopped 5 c Vegetable stock
Plain yogurt Cilantro leaves Heat oil in 3-quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves and nutmeg. Stir-fry 2 minutes. Add pumpkin and Vegetable Stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender. Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves. Makes 4 to 6 servings. "Miff" is Pickford's aunt, who served this soup at Guy Fawkes night celebrations every Nov. 5. It's also perfect for Halloween. Posted on GEnie's Food & Wine RT Jan 01, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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2023.4
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2023.14
COL564: Let's Talk About Food: Guilty Pleasures
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. This time around, the guys discuss guilty pleasures. But, what are guilty pleasures when it comes to food? Listen in as the cubs dig into this indulgent delight of a conversation and scoop up a heaping mouthful of pleasure.
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Rosebud Bear Schneider Storytelling & Cooking Experience - Michigan Family Farms Conference 2022
Rosebud Bear Schneider - Anishnaabe, Shawnee, P'urhepecha.
Rosebud is a Mama, Daughter, Sister, Cousin, Auntie and friend to many. She was born and raised in Southwest Detroit and now resides in northern Michigan where she's the market manager and farmer for Ziibimijwang Farm and Minogin Market (Little Traverse Bay Band Of Odawak). Her involvement with indigenous food sovereignty work spans over the last 12 years; first as a breastfeeding educator and maternal infant homevisitor with Healthy Start and WIC and then as a farmer and nutrition educator with the Sacred Roots food sovereignty project in Detroit. Her time with Sacred Roots illuminated the passion Rosebud has to feed and care for her community. She also expanded her roots throughout the Detroit Agriculture network as a farmer and former board member at Keep Growing Detroit. As a producer she continues to provide traditional foods across turtle island. Rosebud remains dedicated to supporting the health and wellness of our community by educating on the importance of revitalizing Indigenous foodways. Her lifelong goal is to give her children and the coming generations the knowledge and skills to live a well-rounded healthy life woven with our ancestral ways.
Video recorded and produced by Dejuan Jordan, Alpine Media alpinemediaco.com/ for the 2022 Michigan Family Farms Conference.
More information about the conference can be found at miffs.org/mffc