October 31st is an exciting time for the young and “Young at Heart.” October is the beginning of my three favorite festivities, Halloween, Thanksgiving, and of course Christmas.
I get so excited when fall begins with the coloring of leaves, cool weather, and fall vegetables. First on my mind are the pumpkins and their magic of transforming into a jack-a-lantern.
How did the carving of pumpkins originate? It is believed that jack-o-lanterns originated in Ireland over 2000 years ago. There the carving of turnips or other vegetables were carved for jack-a-lantern. These jack-a-lantern were used with a candle inside for a lighted lantern. Although there are different theories as to when and where the jack-a-lantern originated, it is now associated with Halloween.
In the mid-19th century, the colonies here in the United States revived the Halloween tradition of dressing in costumes and pulling pranks as was done in the old country. Pumpkins were used for jack-o-lanterns since they were more plentiful than other vegetables.
During the war this tradition was no longer observed. Later the tradition was again revised, and children would dress in costumes and go from door to door asking for candy or treats while repeating the phrase “trick or treat.” As to where the phrase “trick or treat” originated, it is uncertain.
Today Halloween is not only celebrated by children but by all ages. Family and friends gather and celebrate around bon fires roasting marshmallows and telling scary stories.
Pumpkins are delicious used in baking and other recipes. Pumpkins are filled with nutrients. Try roasted pumpkin seeds for a healthy snack.
Halloween is now one of the largest commercial holidays. It is estimated that Americans spend several billion dollars on Halloween merchandise.
Celebrations are most often around food. So here is a good pumpkin… recipe. Enjoy!
Pumpkin Chicken Chili
Ingredients:
2 tablespoons of olive oil
1 large onion, diced
1 Fresno chile, seeds removed for less heat if desired, minced
4 cloves garlic, minced
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 bay leaf
115 oz can pumpkin puree
4 cups shredded chicken (from 1 whole rotisserie chicken)
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
2 15.5 oz cans cannellini beans, drained and rinsed
116 oz bag frozen corn, thawed (or 3-4 cups fresh corn cut from the cob)
6 slices Cheddar, from the deli
Greek yogurt or sour cream, sliced scallions and tortilla chips for serving, optional
Directions:
Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are transparent and tender for about 5-6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook for a minute or two. Add the pumpkin puree, then stir and cook until it starts to bubble and brown for 2-3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring it to a low boil, then reduce the heat to a simmer and let simmer uncovered, until the liquid has reduced and the chili is thick for about 30 minutes. Cut pumpkin out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, cut each pumpkin eyes, a nose and a mouth to resemble a jack-o’-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions, and tortilla chips.
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