When the pumpkin is ready, I just have compiled a plate. Slices smithfield beef group of pumpkin, b

Since (for some reason) to cook and eat several times a day, sometimes we really run out of ideas. Actually not. I do not run out of ideas, run out of my new and different ingredients. Therefore, it is my favorite but several smithfield beef group times. But always in a different smithfield beef group guise. Today, for example, I wanted buckwheat.
One of the reasons why I do not like winter (although this year I am grateful to me with their temperatures so nice exercise - the only lasts) is the fact that not a lot of fresh vegetables. Yeah, I know, in shopping malls nowadays gets it all. And it throughout the year. A fact some of the 'summer' food just does not taste January that it should have.
Therefore, now mostly eat those for a typical winter vegetables ... Carrots, potatoes (and sweet potato), cabbage (although this year more rarely) peso. Here and there some fennel, dried tomatoes, olives in brine, frozen smithfield beef group peas. And pumpkins. I'm not a big fan of yellow sweet pumpkin, I much prefer those small, green zucchini zucchini. But if there is no other ... so because, even flask can be prepared so that it is actually very tasty.
Last time I was visiting my grandmother. Do not drop me home, not to give me anything. In addition to the minimum (300 grams) of chocolate, I did get more specific segments of the last year's pumpkins. The grandfather pumpkins have very much, but I think of them doing just soup. Well, soup is not so bad, but alone they much prefer prepare in the oven.
Pumpkin is all week lying in the fridge and today was really about time that you spend. So I kosilce This time, conceived smithfield beef group as follows: in the oven will bake pumpkin, add buckwheat, a little chickpea, over a few dried tomatoes, a little bulbs, crumbled cottage smithfield beef group cheese, and everything is sprinkled with pumpkin seeds.
And so I did. Buckwheat and chickpeas I forged (just because it is timely to remind and because of this some time I did not do). I gourd cut into three equal segments, coat it with oil and spicy blend of spices (reeees necessary, otherwise the pumpkin too sweet) and hell in the oven at 220 degrees, but what I know for sure half an hour. In the meantime, I once turned around and sprinkled with a little dried thyme. While I have prepared everything else. I cooked chickpeas in water, buckwheat just above the steam. In a dry skillet, I crunchy popekla cucurbits (at a low temperature for a few hours, several times in the meantime, I stirred the course). Dried tomatoes I soaked in water that is softened.
When the pumpkin is ready, I just have compiled a plate. Slices smithfield beef group of pumpkin, buckwheat, chickpeas, tomatoes, a little thin sliced red onion, and crumbled cheese smithfield beef group and crunchy seeds. In the garden I found a little bit, really miniature, lamb's lettuce and dandelion (January? Yes, I know!), With whom I decorated the plate. Across all together, of course, I spilled some olive oil and lemon juice quarters (mainly because I was in spite of pumpkin spices still too sweet;)).
Related Posted in Bread, pasta, cereals & potatoes, vegetarian dishes | Tagged buckwheat, buckwheat porridge, pumpkin, cucurbits, lunch, tomatoes, cottage cheese, chickpeas
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