Let me tell you something about my stepmother: She is one of the best cooks I know. And whenever you ask her how she makes something, she makes it sound like she just whipped it up and anyone could do it.

Not true. I am pretty sure she is just being modest because I have tried, and repeatedly failed, to replicate some of her delicious dishes. In fact, this carmelized plantain recipe is one that I completely botched the first time I made it. When you finish reading this recipe, and see how simple it is, you’re going to seriously doubt my culinary abilities, trust me.

Ok, so lets talk plantains, shall we? If you are a little fuzzy on the exact description, they look like this:Indiginous to southeast Asia, plantains have become a staple in many tropical cultures. Unripe, green plantains are starchy and used in cooking much like a potato.  For this recipe, carmelized plantains, you want to use the blackest plantains you can find — they literally cannot be too ripe.

First, you’ll gather your plantains. You’ll need about one per person. Peel them, cut them in half lengthwise, then cut them in thirds, so you have approximately 2″ long nuggets of deep yellow goodness.

Arrange the cut plantains on a baking sheet. Bake at 400 for 20-40 minutes. After the first 20 minutes, check every 5 minutes. The plantains should be soft and slightly browned and bubbly, but not hardened and dull brown (I told you I destroyed these the first time I made them!). They’ll come out looking like this:

See that slight sheen? That’s what natural-sugar carmelization glaze looks like. So.Freaking.Good.

In the spirit of meatless meals, I decided to tried a traditionally vegetarian Chana Masala.  If you’re unfamiliar with Indian dishes, Chana Masala is basically chickpea curry. It’s a nutritious, spicy, savory, and wholly satisfying meal. You won’t even miss the meat — I promise!  It’s so easy to make — the most challenging part is finding the spices in the supermarket, but even that is not too difficult.

I’ll admit I wasn’t prepared for how hot the garam masala (pre-mixed Indian spice blend) would be.  When I first tasted it, I thought there was no way my kids would eat it.  Always determined to prove me wrong, they both licked their plates.

Simple Chana Masala
(adapted from Everyday with Rachel Ray, October 2011) 

• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tsp. grated fresh ginger (can use powdered)
• 2 tsp. garam masala
• 2 large tomatoes, chopped (about 3 cups)
• 3 tbsp. chopped cilantro
• Salt
• 2 cans (15 oz. each) chickpeas rinsed
• 1 tbsp. fresh lime juice

I know it looks a little weird. Crock-pot dinners are tough to make look attractive.

I totally acknowledge that this is the weirdest recipe I have come up with maybe ever.  In fact, this recipe was born from the fact that I found a half-used can of pumpkin in the fridge and needed to use it up.  But this chicken recipe hits on all cylinders: it’s fast, easy, healthy, cheap, and made with pantry ingredients.  Oh, and did I mention you can make it in a crock pot??

Just as a side note, I did something a little different with the couscous blend. I had been blanching swiss chard earlier that day, so I cooked the couscous in the blanching water. The hope is that the nutrient filled water would infuse into the couscous. Does anyone know if this is true or am I just making it up?

Pumpkin Chicken
(serves 4)

4 small chicken breasts
2 small onions
2 cloves garlic
1 1/2 cups pureed pumpkin
2 apples, cut into chunks
2 cups chicken or vegetable broth
1/2 cup milk or cream (obviously, it’s going to be richer with cream, but I used 2% milk, because that is what was in my refrigerator at the time)
1/4 tsp cinnamon
1/4 tsp nutmeg
salt and pepper
sage to garnish

Combine all ingredients except for the sage in the slow cooker. Cook on low for 6 hours or high for 3-4 hours. Done. That’s it. It literally couldn’t be easier.

For the couscous: I used Wegmans “Golden Jewel” couscous blend because I had some in the cupboard I bought with a coupon. You could use couscous, orzo, or even plain rice (which would definitely put this into $5 meal status!). Just prepare according to package directions and ladle the chicken over it. A side of spinach, either sauteed or in a salad would be the perfect accompaniment to this easy autumn meal.

I love all the fall vegetables, but especially pumpkin, because they can be used in both sweet and savory preparations. Do you think pumpkins should stay in the world of pie or can they cross into mealtime as well?