3 Thousand, 3 Hundred and 42 Posts
13 Thousand and 994 Comments
Nine years ago, I started this blog with a recipe.. I will share the recipe and the photo that goes with it towards the end of this post.
However first I need to say.. THANK YOU!
Without readers, without commenters, without people sharing the blog.. it would not be near as much fun as its been and will continue to be!
Things have changed so much since I started the blog and it continues to change.. there are times I feel like I am a old timer in this, sometimes I just like doing things the way I learned, others I am more open to new things. Sometimes I try new and go back to older ways.. It has a flow to it that’s for sure..
So here is your Flashback to my very first post ever!
Creamy Rice Salad in a Pumpkin Bowl Recipe
1 cup of uncooked Red Rice (which if you have never had is as close as I have found to wild rice in taste without the very heavy cost to go with, its a good chewy and nutty Rice) Cooked per instructions. Then put in the fridge to get cold
1/4 green pepper diced
10 mushrooms diced
1/8 Large Purple Onion Diced
1 Stock Celery Diced
1 Large Leaf of Purple Cabbage Diced
1 clove of Garlic-Diced
The veggies were fried up till just starting to soften, then spread out and cooled in the fridge till cold.
2 Heaping TBS of my homemade mayo
1 Heaping TBS of my homemade Greek Style Yogurt
1 TBS White Wine Vinergar
1 Tsp Raw Honey
1 Tsp of my Dried Basil (the spice one)
1/2 tsp of Dried Ginger, Black Pepper, Salt
Mix together the Rice, Veggies and Dressing, Add 1/4 cup raw pumpkin seeds and 8 half whole raw walnuts chopped.
I took a pie pumpkin, Cut it so that the bottom will be 3/4, with top 1/3, cleaned out the insides (don’t forget to keep the pumpkin seeds for later use) and wrapped it up in foil and baked it till just done.
Split apart, drain any extra water inside it and allow to become cold.. Take Salad and fill the inside bowl, then top to be able to serve, just lift the lid and vola..
This salad can be eaten as side for sure but as it was to be a starter, I brought a fresh baked loaf of my sweet, soft and tany buttermilk bread that I made yesterday. So I will cut up the fresh bread to be served with the topping of the Salad..