Chili in a Pumpkin


I love making all kinds of soups in pumpkins. Instead of spending a bunch of time scooping out the pumpkin flesh you just let it roast and scoop tender sweet spoonfuls of pumpkin with each bite. This time I made goat chili, I really wanted something spicy and rich to go with the sweet pumpkin. This meal was pretty complete without the cornbread, but really, I can’t eat chili without cornbread, it’s just essential.

Goat Chili in a Pumpkin
2 (or more) small baking pumpkins
2 shallots
2 cloves garlic
3 large heirloom tomatoes, diced
1 basket cherry tomatoes, halved
½ cup lima beans (soaked overnight, then boiled the next day)
¼ lb goat stew meat, seasoned over night and chopped in smaller pieces
1 ½ Tbsp chili powder
1 tsp cumin
½ cup water
½ cup vegetable stock
Olive oil
Sea salt
Greek yogurt


Oven 350.

Cut the top off the pumpkins and scoop the seeds out. Bake them for half an hour in the oven while you prepare the chili.

Slice the scallions and heat them in a dutch oven in olive oil. After a few minutes, add the chopped garlic. Add more oil if needed and quickly sear the meat on high heat for a few minutes on each side. Add the tomatoes, beans, water and vegetables stock. Mix in the chili powder and cumin and season to taste with sea salt and fresh cracked pepper.

Take the pumpkin out of the oven and fill it with soup, place back in the oven for another half hour. The pumpkin should be soft and easy to scoop out with a spoon. Garnish with avocado, Greek yogurt and some herb, like cilantro, if you have it on hand. I also had plenty of leftovers to heat up the next few nights.

My favorite cornbread of all time comes from 101cookbooks, this is the only cornbread I’ll make. I use coconut palm sugar and 100% whole wheat flour, sometimes half quinoa flour.

Goat Chops with Maple-Balsamic Glazed Spaghetti Squash

I usually incorporate spaghetti squash as the noodles for meatballs. But we made this camping, and as I looked around my kitchen I saw cilantro, corn and avocado—not very spaghetti-like ingredients. I was trying to picture how to incorporate everything in an appealing way and I came up with placing goat chops on a fried bed of spaghetti squash surrounded by the chopped onions, tomatoes, corn, and garlic. The goat and squash have a maple-balsamic glaze that balanced perfectly with the salt and oil on the vegetables, and also with the kick I gave the dish with some roasted red pepper flakes.

Goat Chops with Maple-Balsamic Glazed Spaghetti Squash

1 spaghetti squash
1 clove garlic
2 large heirloom tomatoes
1 ear of corn
1 small, spicy pepper
1 onion
2 goat chops
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
Sea Salt
Olive oil
Red pepper flakes
Goat Butter


 Preheat the oven to 400. Halve the spaghetti squash and place them in a pan half filled with water, seed side down. Roast until the squash is tender, about 30 minutes or so, when it’s done let it cool for a bit, and then scrape the seeds out. Scrape out the fleshy inside of the squash and set aside in a bowl.

In the mean time, chop the onion and sauté it in olive oil over medium high heat. Add the spicy pepper, corn and garlic and cook for another few minutes. Finally, add in the chopped tomatoes. Let this mixture cook for about eight minutes, then set aside.

Season the goat chops with oil, salt, and a drizzle of maple syrup and balsamic. Mix the rest of the maple syrup and balsamic in a bowl for later use.

Sear the goat on medium high heat on both sides to your desired doneness. Then, using your hands, form the spaghetti squash into rounds and set them in the same pan you seared the meat in (I just moved the chops to the side to keep them warm). Drizzle a few spoonfuls of the maple balsamic glaze on the spaghetti squash rounds. After a few minutes, flip the patty. The glaze will caramelize on the bottom, but make sure your pan isn’t too hot so nothing burns.

Assemble the squash on a plate, set the chop on top of it and spoon on the tomato corn mixture. Add a bunch of cilantro and a shake of red pepper flakes. I also made a melted goat butter, cilantro, and red pepper mix to drizzle on top of the finished plate. This tastes great and looks really nice.

Goat Curry with Garlic and Green Onion Naan


 On my ride home I started thinking about the huge box of tomatoes I bought at the farmers market, and my peaches, onions, sweet potatoes, coconut milk, and goat stew meat defrosting in the fridge. As I rode the flavors started mixing in my head, and I arrived home ready to experience the aromatic delight I’d created in my mind. Instead of rice I made homemade naan. It was chewy and dense and speckled with seeds, garlic and scallions. It didn’t fall apart when I dipped it in the curry and held up well to a sliver of goat meat and a peach balanced on its crispy, chewy, slightly browned edge. I did use a pre-bought curry paste from the co-op this first time, but I plan on making my own from now on.

Goat Curry with Garlic and Green Onion Naan


Naan with Garlic and Green Onion
1 package yeast
2 Tbsp warm water
1 Tsp coconut palm sugar
¼ c warm milk
¼ plain, whole milk, yogurt
4 Tbsp melted butter
3 cups whole wheat flour
1 tsp salt
½ tsp baking powder
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp hemp seeds
2 garlic cloves
2 green onions

Mix warm water, sugar and yeast. Set aside until the mixture foams and bubbles. Add the milk, yogurt, and butter to the yeast mixture. Mix flour, salt, baking powder and seeds in a large bowl. Using your hand, mix the yeast and flour mixture. Knead on a floured surface for about eight minutes, adding more water if it feels too dry. Place the ball of dough in a bowl and cover with a towel for around four hours until it rises and doubles in size. I let mine rise, and then placed it in the fridge overnight, and then, before I baked it, allowed it to come to room temperature.

Chop the garlic and onions, knead them into the rested and risen naan, and then form into balls. Brush them with olive oil and let rest for another 15 minutes. During this time, turn your oven to its highest temperature (500 or so). With a rolling pin, roll out the naan on a floured surface. Bake for 4-5 minutes, and then broil for another minute or so.

Goat Curry
Olive oil
3 garlic cloves minced
1 red onion chopped
1 large peach sliced
5-6 large tomatoes diced
1 sweet potato
1 hot pepper chopped
½ C goat stew meat, chopped and seasoned with salt, oil, and pepper
1 spoonful Green curry paste
¼ C Coconut milk
2 Tbsp Vegetable stock
½ C water

Sauté the chopped red onion in olive oil for a few minutes before adding the garlic and hot pepper. After a few minutes, push the veggies to the side, add more oil, and sear the goat meat. I only sear the meat for about 30 seconds on each side, just so it gets browned. Add the tomatoes and peaches. Add a spoonful of the curry paste. Pour in the coconut milk, vegetable stock and water. Add the sweet potato and stir well, making sure the curry paste is broken up and evenly distributed.

If you want a stronger curry flavor, add more paste, I kept it pretty light. Turn the heat down to medium-low and let the stew simmer for 30 minutes or so. I let the curry simmer while I did the final preparations of the naan so everything came out ready at the same time.

Garnish the curry with fresh basil, and I like my naan drizzled with olive oil and sprinkle of good sea salt.

Crackers with Goat, Gruyere and Cilantro-lime Dressing

IMG_9374-001For my birthday my mom roasted two whole goat legs. I’ve been living off the left over meat for the last few days, enjoying it with my eggs in the morning, baked in the cast iron with cheese and bread for lunch, in goat enchiladas and as a quick snack. The legs are currently simmering on the stove in water with carrots, onion, celery, salt and pepper, on their way to becoming a rich stock for future soups. These crackers are a quick snack. My roommate made the cilantro-lime dressing, and it’s good on everything, especially these crackers as it adds a bit of tanginess to the uber-rich goat meat.

Crackers with Goat, Gruyere and Cilantro-lime Dressing

Crackers, I used Ak Mak
Goat meat, sliced
Cilantro-lime dressing (recipe below)
Cilantro garnish
Olive oil
Salt & pepper

Cook, or warm up, the meat in a skillet over high heat. Place the meat on the crackers, spread the cheese out over the meat and then drizzle the dressing on top followed by some pieces of cilantro. Season with salt & pepper.

Wallis’ Cilantro-lime Dressing

1/4 cup olive oil
Juice from 3 whole limes
1 tbsp balsamic, or apple cider vinegar
1 bunch of cilantro
t tsp salt

Puree in a blender or food processor until smooth. Enjoy on salads, meat, crackers and other snacks.