This is my Grandma's recipe, with a little bit of my own flare. Really simple, but very good! And uuh..I happened to have some black construction paper and a white paint pen, so this is a pirate armada of eggs (you know, going with the whole Halloween thing.) I made a dozen deviled eggs total but some of them had a hull breach (the white part split) and got sent to Davy Jones' Locker (aka: skorzy's mouth).
Sorry for the amounts not being exact, I really just measure in "parts" until I get the correct consistency.
Hardboil some eggs, slice them in half, scoop the yolks out into a bowl. Mix these ingredients with the yolks:
2 parts mayonnaise (I use Kraft olive oil mayo, but you can use whatever. Mayo, not Miracle Whip...heathens!)
1 part yellow mustard
1 part sweet pickle relish
Salt and pepper to taste
Fill the whites with this mixture and sprinkle with ancho chili powder instead of paprika
Creamy Pumpkin Curry
This is a recipe I nabbed from Everyday Paleo (I'm sort of doing Paleo/Primal, sort of not) and I thought it might be a fun pumpkin themed item to serve for Halloween. I've always wanted to serve something in a pumpkin bowl :D
The original recipe can be seen here via the Everyday Paleo website: http://everydaypaleo.com/2011/10/21/creamy-pumpkin-curry/#more-3268
I have made some modifications though. The original recipe was good but it was missing a few things taste wise and I added to it towards the end. Also, it called for shrimp as the primary protein but skorzy is not really a fan so I went with chicken instead. Here's the recipe with my modifications.
Buy the pie pumpkins (the smaller ones), cut the top off and hollow them out. Put them on a baking sheet and stick them in the oven at 350 degrees for about 40 minutes or until the insides are tender. You want to be able to poke the meat inside with a fork and have it give, but you don't want the pumpkins to get SO roasty that theyre droopy and won't hold soup. Just test it out! I actually grabbed one of them and filled it with water to test it. Very durable!
Ingredients for the soup:
1 14oz can pumpkin puree (not pumpkin pie mix!)
4 chicken breasts
2 carrots, peeled and sliced
1 medium yellow onion, diced
4 small zucchinis, diced
2 14oz can coconut milk, you will use one and a half of the cans, just the coconut cream from the half can – (make sure you have your coconut milk in the fridge a day ahead of time so that the coconut cream is solid on the top)
1½ cup chicken stock
2 tablespoons butter (original recipe says coconut oil but I didn't have any so, I used butter. Use whatever you like for cooking the onions down)
1 teaspoon fresh grated ginger
1 teaspoon crushed garlic
1 teaspoon coriander
½ tablespoon turmeric powder (be careful, this stuff STAINS)
1 tablespoon of kosher salt (I used approximately this much, but salt to taste)
½ tablespoon white pepper
2 tablespoons of lime juice (I didn't have any fresh limes handy, so I just used that bottled stuff. I know I know...but it turned out fine!)
1 bunch of cilantro (I totally forgot to add this this time even though I had it, but it would really add a lot I think)
1) In a large soup pot, saute the onion and carrots in the butter or coconut oil over medium heat until the onions become translucent.
2) Turn up the heat on the onions and carrots to medium high, scoop out just the cream from the first can of coconut milk and add to the hot soup pot. Let it sizzle and stir until the cream is melted and mixed well with the onions and carrots. Turn down to medium low and let it simmer.
3) In a separate frying pan, add some oil (2 tablespoons) and heat until shimmering. Cook your bite size chicken pieces so they're browned on each side, but not cooked all the way through. You're just searing them a bit. Set them aside in a separate bowl when you're done.
4) While the coconut cream, onion and carrots are simmering, scoop the pumpkin, spices, chicken broth, and remaining coconut water from the first can of coconut milk into a blender and blend until smooth. Dump this in the pot, then dump the chicken after it.
5) Add the zucchini and the coconut cream from the second can to the soup pot. Mix well and bring to a simmer, it's about 20 minutes until it's done, maybe a little longer, so if you want to serve this with rice you have time to make rice at this point. You're waiting for the zucchini to get soft and the chicken to cook all the way through (but since it's mostly cooked from the searing, this won't take long)
6) Serve in your pumpkin bowls topped with fresh diced cilantro.