Pumpkin Coconut Stew

From a random combination of recipes from punchfork.com

The Recipe

In a heavy bottomed pot saute the following till golden:
  1 diced red onion            2 cloves of garlic
  1 T ginger                       1 t curry powder
  2 T olive oil                     1 pinch of cayenne pepper 
  1 t paprika

When soft, add the following and cook till soft:
2 c. pumpkin puree        3 c. stock                      salt   
1 can coconut milk        3 carrots chopped         pepper
2 med. yams                  1 handful of chopped kale
4 chopped tomatoes

While above is cooking:
Boil 2 cups of basmati or brown rice to serve with your stew.

The Review

Hearty, filling, creamy, gentle and warming with flavors. Great way to use up November in-season produce.

Whole Wheat Baguette

From goodlifeeats.com

The Recipe (makes 4)

Preheat oven to 450 degrees F.

Mix the following in a bowl and let sit 10 min:
   3 c. 110 degree water
   1.5 T. yeast
   1.5 T. salt

Stir in
   6.5 c. whole wheat flour
   5 T. gluten powder
  
Mix everything till its wet and combined, but do not knead (like you would make a no knead bread). Cover in a bowl and let sit for 2-5 hours in a warm place.

Gently take out of bowl and cut into 4 pieces, gently shape into baguette , lay on peel and let rest 30 minutes. Put on hot stone in oven, quickly fill a metal dish with 1 cup of water and close door.  Bake  25 - 30 minutes.

The Review

Nice crispy and surprisingly good crumb.  I let it sit near a warm stove (rather warm I guess) but it worked out fabulously.