Pumpkin Carrot Frittatas and Spicy Apple Chutney

Just because this is my (Chelsea) first post on Hobbit Food does not mean I have not been contributing to the deliciousness that comes out of the Linden House kitchen. To prove this, I present to you one of my contributions to our culinary adventures. This recipe is not entirely our own, as Tim and I learned how to make it in San Diego. Back home we were avid Farmer’s Market shoppers and were inspired to look up fall veggie recipes. Here in Guyana, we found similar fall favorites, like pumpkin and carrot are available year-round (although carrots are imported from the U.S.A. which I find a bit ridiculous). When we make this dish for the whole household we make two versions of the frittata, one with carrots and one without. This is because Tony is violently averse to cooked carrots. If you ask him why you will hear a story about farts. But no matter how you mix it, with or without the difficult childhood memories of carrots, you will find this vegetarian dish delicious and nutritious.

Pumpkin Carrot Frittata Ingredients:

1 small pumpkin (in Guyana it comes in slices, so we buy about 1/4 of a mondo pumpkin)

1 small red onion

2 small carrots

Stale or toasted bread

4 eggs

Geera (Cumin in Guyana)

Salt

Cooking oil

Parmesan cheese

Grate pumpkin and carrots. Dice onion. Toast bread and smoosh into crumbs (I like to put the toasted bread into plastic bags and smash it against the wall). Scramble eggs. Add bread crumbs and parmesan cheese to whisked egg. It should be a thick, glue-like consistency as it is going to hold together your pumpkin and carrot patties. Mix the pumpkin, egg-bread mixture, onion, carrots, a pinch of salt, and a pinch of cumin. Form into patties. Lightly oil pan or tawa and cook until golden brown. Flip patties and brown other side. Serve with Spicy Apple Chutney and enjoy.

Spicy Apple Chutney Ingredients:

1 Tbsp. oil

1 small onion, diced

2 apples, diced

1 cup apple cider (or any other juice you have around)

1/4 cup honey

1 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1/2 tsp. pumpkin pie spice

1/8 tsp. cayenne pepper or 1/4 tsp. minced fresh chili pepper

Salt

Preheat a skillet over medium heat. Add oil and cook apples and onions for about 10 minutes. Add pumpkin pie spice, hot pepper and a pinch of salt and cook 1 minute. Add lemon juice, vinegar, sugar and cider and bring to a boil, scraping bits from bottom of pan, until cider is reduced and slightly thickened, about 4 minutes. If lemon juice is not available, use additional vinegar instead. We have often made this with other juices, since apple is sometimes hard to find. Don’t worry about precision in measurements here, since you really can’t go wrong with spicy apples. Serve atop pumpkin frittatas.