Cooking Is Half Chemistry and Half Art - A New Chicken and Pumpkin Recipe

And I'm not very good at either. But I like to try. And I usually try to come up with something healthy and densely nutritious - more quality per serving.

Tonight I started out with . . .

• two 16 oz cans of organic pumpkin
• one large (or two small) organic Fuji apple, sliced and diced
• one 8 oz bag of black beluga lentils (already cooked)
• 1.5 to 2 lbs of broiled free-range, boneless, skinless chicken breasts (shredded)

All the solid stuff goes into a skillet on low heat. Then the fun begins.

I suck at cooking because I add spices to taste (my taste), and I don't measure or write anything down. It's really hard to replicate a given formula.

Tonight's spices are Indian, focused on curry and cinnamon, in what I am guessing is the order of quantity (most to least):

• yellow curry mixture
• cinnamon
• red curry mixture
• pumpkin pie spice
• stevia
• garlic powder
• Garam Masala seasoning
• cumin
• turmeric
• ground pepper
• yellow mustard
• sea salt

The overall flavor has a little fire, a little spice, and a little sweet. I served it to myself over about one-half cup of wild rice blend.


Lots of healthy complex carbs per serving, as well as a lot of fiber (between the lentils and the pumpkin), and about 20-25 grams of protein per serving. I like the sweet crunchy apple with the spicy curry. I doubt Jami will like it, but I like it a lot - so more for me.

One change for next time - I might add a tablespoon or two of organic almond butter to get some healthy fats and a little of the flavor of the almonds.

Tags: Cooking Is Half Chemistry and Half Art, pumpkin, chicken, apple, black beluga lentils, curry, spices, cinnamon, chicken and pumpkin