Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Saturday, October 17, 2009

Stuffed Baby Sugar Pumpkins

This is another of my own recipes inspired from a more "protestant casserole" recipe from my past which included food items I no longer use, like canned soups. This recipe uses natural flavors and my absolute favorite type of nutty, rich rice: brown basmati rice.

2 cups brown basmati rice
4 cups broth (your favorite: veggie, chicken, beef, etc.)

Bring rice and broth to boil in a sauce pan, cover and reduce to simmer for 50 minutes.

1 lb Raw, boneless turkey, minced or ground
1/4 cup fresh sage leaves, chopped (or to taste)
1/2 tsp savory
1/2 tsp thyme
2 cloves minced garlic
1 onion, chopped
Olive oil
2 cups mushrooms, sliced (your favorite)
3 eggs
Salt and Pepper to taste
Soy Sauce to taste
2 T brown sugar
3 small sugar pumpkins (enough to fee 6 people)

Cook onion, and garlic in olive oil until veggies are tender. Add minced turkey, mushrooms, and sage, savory, thyme and cook until turkey is browned and mushrooms are done. Add previously cooked rice, eggs and salt and pepper, soy sauce and brown sugar to turkey mixture.

Cut the tops off the sugar pumpkins and clean out seed and strings. Sprinkle the interior with salt, fill with rice & turkey mixture and replace tops. Place on a cookie sheet and cook at 375ºF for at least an hour until pumpkin flesh is tender. Serve by allowing people to scoop out rice and pumpkin flesh onto plates. The pumpkin may need a little more salt after it is dished out.

Wheel Soup

This simple soup has a surprising flavor which combines cocoa powder with tomato, paprika and beef. Delicious!

12 ounces beef sirloin, cubed
Olive oil
2 sweet onions
4 cloves garlic, minced
28oz beef or veggie broth
29oz stewed, chopped tomatoes
1 Tbsp cocoa powder
2 cups green cabbage
1 1/2 cups mini-wheel pasta
2 Tbsp paprika powder

Cook beef in olive oil in a covered, large sauce pan with onions and garlic on low heat for 2 hours or until tender. Add remaining ingedients (except pasta) and bring to a boil, then simmer for 15 minutes. Add pasta and cook until tender. Serve hot with sour cream (optional)

Friday, October 9, 2009

Pumpkin Black-Bean Chili with chicken

I love the addition of pumpkin to this chicken chili. I've used this recipe with the exceptions noted below:


  • 1 medium onion, chopped
  • 1 medium sweet yellow pepper, chopped (I used a green bell pepper)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2-1/2 cups cubed cooked turkey (I used chicken and sauted it with the veggies)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained (I used fresh tomatoes)
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt


  • In a large skillet, saute the onion, yellow pepper and garlic in oil until tender (I sauteed the chicken with these veggies). Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. (I cooked over low on the stove for about half the time)
  • Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
Excellent served with this:

Sweet Cornbread

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour

Combine in a bowl and blend. Pour into buttered 8 inch square pan. Bake at 375ºF for 35 minutes or until done.

Tuesday, October 6, 2009

Posh Joes

Sloppy joes charged up a notch and made more healthy with red wine and veggies, sandwiched in whole wheat toasted pita bread.

1 3/4 cup hand-pureed fresh tomatoes
6 garlic cloves, finely chopped
1 onion, chopped
2 T olive oil
1 -2 carrots, finely chopped
1 rib of celery chopped
1 1/2 lb mixture of your choice: ground beef, lamb, chicken, pork, etc.
1 T chili powder
1 tsp ground cumin
1/2 tsp mustard powder
3/4 cup red wine
2 T Worcestershire sauce (made from tamarind)
1 1/2 T brown sugar
Salt, to taste
Whole Wheat Pita Bread, lightly toasted

Cook onion, garlic, carrot, and celery in olive oil until done. Add ground meat/poultry and cook until brown. Add seasoning and salt. Add tomatoes, wine, Worcestershire sauce and sugar. Boil until thickened (about 8 minutes). Fold toasted pita bread around meat filling.