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Pumpkin Recipes other than Desserts
[b]Pumpkin Bread Recipe
From Diana Rattray [i]Southern U.S. Cuisine[/i] Filling: 1 pkg (8 ounce) cream cheese, at room temperature 1/2 cup granulated sugar 1 tablespoon all-purpose flour 1 large egg 1 tablespoon finely grated orange peel . Bread: 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1 cup pumpkin puree, canned or homemade 1/2 cup vegetable oil 2 large eggs 1 1/2 cups granulated sugar 1 cup chopped pecans or walnuts, optional Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and orange peel; beat until smooth and creamy. Set aside. In another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir pumpkin mixture into flour mixture just until combined. Fold in pecans or walnuts, if using. Pour half of pumpkin bread batter evenly into two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on remaining pumpkin batter. Bake in preheated 325° oven for 60 to 70 minutes, or until toothpick inserted into center of loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. Makes 2 loaves.[/b] |
[b]Creamy Southwestern Pumpkin Soup
2 tablespoons butter or margarine 1 large onion, chopped (about 2 cups) 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 5 cups chicken broth 1 large baking potato, peeled and chopped (about 2 cups) 1 1/4 teaspoons salt 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1 (15-ounce) can pumpkin 1/4 cup chopped fresh cilantro 2 cups milk 3 tablespoons fresh lime juice Garnishes: sour cream, fresh cilantro sprig Melt butter in a soup pot over medium heat. Add onion, jalapeno pepper, and garlic; saute 15 minutes. Add chicken broth, potato, and spices; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes). Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides. (or use a stick blender) Return to pot, stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.[/b] |
[b]Pumpkin Apple Waffles
6 servings 1 large egg, beaten 2 egg whites, beaten 4 tablespoons brown sugar 1 cup evaporated skim milk 2 tablespoons vegetable oil 1/2 cup canned pumpkin puree 2 teaspoons vanilla 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1 - 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon cloves 1/2 cup apples, finely diced 1/4 cup toasted walnuts Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla. Mix together dry ingredients. Add dry mixture to egg mixture (being careful not to overmix). Fold in apple and nuts. Make waffle in waffle maker with about 3/4 cup batter per waffle.[/b] |
Pumpkin Walnut Biscuits
[B][FONT=Tahoma][COLOR=black]Pumpkin Walnut Biscuits[/COLOR][/FONT][/B]
[B][FONT=Tahoma][COLOR=black]1 - 3/4 cups flour [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]3 Tbls sugar[/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]1 Tbl baking powder [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]3/4 tsp salt [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]3/4 tsp cinnamon [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]3/4 tsp ground ginger [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]5 Tbls cold butter, cut into 1/4" pieces [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]1/2 cup walnuts, finely chopped [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]1/2 cup light cream [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]1/3 cup solidly packed pumpkin mash or canned pumpkin [/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]1 1/2 Tbls honey[/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]Heat oven to 375° F. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, and ginger. Work in butter with pastry blender, mixing until ingredients resemble a coarse meal. Stir in chopped walnuts.[/COLOR][/FONT][/B] [B][FONT=Tahoma][COLOR=black]In another bowl, whisk together cream, pumpkin, and honey. Make a well in dry ingredients and pour in liquid, stirring until dough pulls together; let sit for 3 minutes. Flour [/COLOR][/FONT][/B][B][FONT=Tahoma][COLOR=black]work surface and knead dough into a ball, then pat into a 1" thick disk. Using a 2" biscuit cutter, cut dough into rounds and place on a lightly greased cookie sheet, leaving a couple of inches in between. Repeat process until dough is used up. Brush biscuit tops with some cream and sprinkle with a bit of sugar. [/COLOR][/FONT][/B][B][FONT=Tahoma][COLOR=black]Bake biscuits on center oven rack until light golden brown, about 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving. Makes about 12 biscuits.[/COLOR] [/FONT][/B] [COLOR=white]__._,_.___[/COLOR] |
And I'll add to this also, for those of you that like to cook dried beans, add some pumpkin to the pot after the cooking has started, say the last 45 minutes. The pumpkin or squash adds a delicious taste to the beans.
Alberta |
Alberta,
Thanks for the tip! I'll have to try this. It would add another layer of flavor, fiber and vitamins. |
We just discovered these - you can use cooked pumpkin or baked sweet potato puree. Enjoy! Our new favorite breakfast item...
Pumpkin or Sweet Potato Pancakes This is the recipe size for two people with good appetites! In a large bowl, whisk together 1 cup of flour (I use half whole wheat, half all purpose unbleached), 2 tbsp sugar, 1/2 tsp salt, 3/4 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp each nutmeg, cloves, and ginger, until well mixed. Separate 1 egg, put the yolk in one small bowl and the white in the other. into the yolk add 2 tbsp canola oil, 1/2 cup pureed cooked pumpkin or baked sweet potato, and 1 cup of buttermilk - whisk until mixed well. Beat the eggwhite in the other bowl until stiff but not dry. Mix the yolk/buttermilk liquid into the flour mixture, stir until blended but not uniform (lumpy is good). Carefully fold the white into the batter until it is mixed in. That's the batter - cook as for typical pancakes in a hot griddle. They end up very light and tender - we serve them with butter and real maple syrup. You can add in toasted chopped pecans (into the batter) if you like - and we've also had them with butter that has been beaten with orange zest. Give them a try - they really are very quick to whip up. We find that separating the egg and mixing the beaten white into the batter makes all of the difference with respect to lightness. Makes about 6 4 inch pancakes. |
[B]Roasted Pumpkin/Squash seeds[/B]
This method seems to work better than just throwing them on a cookie sheet and sprinkling salt on them. Boil clean seeds in heavily salted water for 10 minutes (until the seed coat turns darker). Drain and add a dollop of butter/margerine to the wet seeds. Coat the seeds with the butter and add any additional seasonings you want (garlic, red pepper, cinnamon, etc). Spread on foil over a cookie sheet. Bake in a pre heated oven at 350 for 15-25 minutes (upper middle rack). You can stir them half way through if you wish but it may not be necessary. |
Wow, some of these soups would be great on a cold winters day, thanks.
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Pumpkin Soup with Lotus Seeds
New York-based fashion designer Han Feng is known for the minimal lines and simplicity of her clothing, principles that are also mirrored in the cooking she does to celebrate the Chinese New Year. This pumpkin soup is one of the first dishes served during her holiday dinners; it gets much of its unique, delicate flavor from the addition of dried lotus seeds. Serves 8 2 1/2 pounds butternut squash or pumpkin, peeled, seeded, and cut into large chunks 6 cups water 2 cups homemade or low-sodium canned chicken stock 4 ounces (1 cup) dried lotus seeds 2 1/2 teaspoons fine sea salt 4 ounces (1 cup) pine nuts Thinly sliced scallion, for garnish 1. Combine the squash, water, stock, and lotus seeds in a medium stockpot. Bring to a boil. Reduce to a simmer, and cook, covered, until squash and lotus seeds are tender, 40 minutes to 1 hour. Season with salt. 2. Meanwhile, in a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, 5 to 10 minutes. Remove from heat and let stand until cool. Add toasted pine nuts to soup. 3. Using an immersion blender, purée soup. Alternatively, working in batches, purée in a blender. Serve hot, garnished with scallion. |
October 29, 2003
Baby Pumpkins Stuffed With Pears and Winter Greens Time: 35 minutes 4 whole baby pumpkins, seeded, tops reserved 1 tablespoon olive oil 1 1 1/2-pound pumpkin, acorn squash or butternut squash, peeled, seeded and in medium dice (about 3 cups) 4 tablespoons unsalted butter Salt and ground black pepper 2 cups white onion (one large), chopped 2 teaspoons curry powder 1 teaspoon freshly grated ginger 1/3 cup sherry 1 tablespoon sherry vinegar or white-wine vinegar 8 large leaves of kale or other winter greens, ribs removed, cut into 1-inch-wide strips (about 2 cups), tightly packed 2 small pears in medium dice (1 1/2 cups) 1/2 cup chopped pecans. 1. Heat oven to 350 degrees. Brush cavities of baby pumpkins and underside of tops with olive oil. Bake in an ovenproof dish for 20 minutes; reserve in a warm place. Bring a medium saucepan full of water to a boil; cook diced pumpkin or squash for 3 minutes. 2. Melt butter in a large skillet over medium-high heat until frothy. Add two pinches of salt. Add onion, and cook 5 minutes, stirring, until softened but not browned. Add diced pumpkin, curry and ginger, toss, and continue cooking 2 minutes. Deglaze pan with sherry and vinegar, add the greens, and cook, covered, 2 to 3 minutes, or until greens begin to wilt. Uncover, add pears and pecans, and toss to mix. Season to taste. 3. Stuff baby pumpkins with pumpkin and pear mixture, and serve immediately. Yield: 4 servings. Copyright 2003 The New York Times Company | Zana's Notes: I've added some hot pepper to the stuffing for a different take on this recipe....yummmm. Core and seed the pepper, and mince before adding. [COLOR="Red"]Moderator - please move to pumpkin thread, sorry I put it in the wrong one.[/COLOR] |
Clams With Pumpkin and Pancetta
Adapted from Jimmy Bradley Time: 30 minutes 8 to 10 ounces pumpkin or winter squash (2 cups), in medium dice Salt and pepper to taste 3 ounces pancetta ( 3/8 cup), in small dice 1 tablespoon canola oil 3 cloves garlic, thinly sliced 2 pounds littleneck clams in shells, washed 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh sage Pinch of red pepper flakes 1/2 cup white wine 2 tablespoons chopped Italian (flat-leaf) parsley 2 cups frisée, washed. 1. Blanch pumpkin in salted boiling water for 45 seconds. Remove, and let cool on a sheet pan. In a skillet, crisp pancetta over medium-high heat, stirring occasionally, for 5 minutes or until golden, and reserve on paper towels. 2. Heat oil in a large casserole over high heat, then add sliced garlic, and cook for 1 minute or until just golden. Add clams, thyme, sage, red pepper flakes, pumpkin and pancetta. Toss to incorporate all ingredients. Deglaze the pan with wine and 1/2 cup water, cover and simmer 5 minutes or until clams open and pumpkin is soft. Add parsley, and season broth with salt and pepper to taste. 3. Place a small amount of frisée in each of 4 bowls. Divide clams and broth evenly among them. Serve with grilled bread. Yield: 4 servings. Copyright 2003 The New York Times Company | [COLOR="Red"]Moderator - please move to pumpkin thread, sorry I put it in the wrong one.[/COLOR] |
Pumpkin Lunes With Butter and Sage
Adapted from "The Babbo Cookbook," by Mario Batali (Clarkson Potter, 2002) Time: 1 hour 15 minutes 1 small pumpkin or winter squash (about 1 pound) 2 tablespoons extra virgin olive oil 1/2 cup grated Parmigiano-Reggiano, more for serving 1/4 teaspoon freshly grated nutmeg 1 tablespoon plus one teaspoon balsamic vinegar Kosher salt and ground black pepper, to taste Basic pasta dough (see recipe, linked at right) 8 tablespoons (1 stick) unsalted butter 8 fresh sage leaves 1 large amaretto cookie or 4 small ones. 1. Heat oven to 350 degrees. Cut pumpkin in half, remove seeds, rub flesh with olive oil, and place on a baking sheet. Roast for 35 minutes or until very soft. Remove from oven, and let cool. 2. Scoop flesh from skin, and place in a large bowl. With a fork, mash to a purée. Add cheese, nutmeg, balsamic vinegar and salt and pepper; stir well to combine. 3. Set a pasta-making machine to the thinnest setting, and pass pasta dough through it. With a biscuit cutter or tumbler, cut out 32 3-inch circles from pasta dough. (Gather leftover dough, knead it, and pass it through machine.) Carefully spoon a rounded tablespoon of pumpkin mixture onto center of half of the rounds, and cover with a second pasta round. Press edges together firmly with tines of a fork to seal. 4. Bring 6 quarts of water to boil, and add 1 tablespoon salt. Drop lunes in water, and cook for 2 minutes. While they cook, melt butter in a large sauté pan until it foams. Add 3 tablespoons pasta water to melted butter, and whisk to emulsify. Drain lunes, and add them to butter. Add sage, and toss gently for 1 minute over medium heat to coat pasta with sauce. 5. Divide lunes among 4 warmed plates, grate Parmigiano-Reggiano and amaretto cookie over each plate, and serve. Yield: 4 servings. Copyright 2003 The New York Times [COLOR="Red"]Moderator - please move to pumpkin thread, sorry I put it in the wrong one.[/COLOR] |
[B]Pumpkin Bread Recipe with Cider[/B]
This interesting pumpkin bread recipe is a great treat in the fall when apple cider is popular. It's a quick bread. [B][I]INGREDIENTS[/I][/B] 1 cup brown sugar, packed 1 cup canned pumpkin, or cooked, pureed pumpkin 1/2 cup oil 1/2 cup apple cider or juice 1 egg 1 3/4 cups flour 1/2 cup whole wheat flour 3 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup chopped nuts 1/2 cup raisins [B][I]DIRECTIONS[/I][/B] • Preheat the oven to 350°. • Grease and flour the bottom only of a standard 9 X 5 loaf pan. • In a bowl, combine the brown sugar, pumpkin, oil, apple cider and egg. Mix. • In a separate dish, combine the two flours, baking powder and the spices. Stir this into the pumpkin mixture. • Stir until it has just moistened, then add the nuts and raisins. • Place in the pan and bake for about an hour -- give or take. • Insert toothpick in the middle to test doneness. • When cooked, cool for ten minutes then remove from the pan. • Cool completely then wrap and refrigerate this pumpkin bread recipe. Recipe source: [url]http://best-bread-recipes.com/pumpkin-bread-recipe.html[/url] |
Cream of Pumpkin Soup with Cinnamon Croutons
3 tablespoons margarine, softened 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 4 slices whole wheat bread 1 cup chopped onion 2 tablespoons butter, melted 2 (14.5 ounce) cans chicken broth 1 (15 ounce) can pumpkin puree 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground black pepper 1 cup heavy whipping cream Heat oven to 400 degrees F. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. Makes 6 servings. |
Pumpkin Biscuits Recipe
posted by Annie B. Bond Jul 30, 2004 1:46 am Inspired by Biscuit Bliss, by James Villas (Harvard Common Press, 2004). Any soup, stew, or chili would be pleased to share star billing with these tender autumnal biscuits, but they‘re also right at home on the breakfast table, where they can give your day a sunny start. Canned pumpkin makes them a snap to make and gives them a nutritional boost of beta-carotene as well. Pumpkin Biscuits would also be a welcome addition to your Thanksgiving table, so be sure to save this recipe! Here’s how to make them: INGREDIENTS 2 cups unbleached all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1/2 teaspoon ground allspice 3/4 cup canned pumpkin 1/2 cup regular milk, or soy milk for vegan version 3 tablespoons melted butter, or corn oil for vegan version 1 tablespoon pure maple syrup DIRECTIONS 1. Preheat oven to 450F. Lightly oil a baking sheet and set it aside. 2. Sift together the flour, baking powder, salt, and allspice in a large bowl, then set aside. 3. Combine pumpkin, milk, butter, and maple syrup in a medium bowl and stir until smooth. 4. Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough. 5. Roll dough out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass, cut out dough into rounds and place on prepared baking sheet. Reroll dough scraps and continue to cut out until all dough has been used. 6. Bake in the center of the preheated oven for 12 to 14 minutes, until tops are golden brown. Serve hot. Makes about 20 biscuits. Read more: [url]http://www.care2.com/greenliving/pumpkin-biscuits-recipe.html#ixzz1bRx02ty5[/url] |
[B]Gingered Pumpkin Soup Recipe[/B]
posted by Annie B. Bond on Care2.com Feb 6, 2001 4:39 am Adapted from The Peaceful Cook, by Harriet Kofalk (Peace Place, 1991). This has to be one of the simplest soups to make that we’ve ever run across, but so satisfying and healthful: pumpkin’s gorgeous orange color reflects the richness of its immune-boosting carotenes. Paired with the powerful antioxidants in ginger, the result is a zingy, creamy, quick and delicious soup you’ll love, that will help to keep you in the pink of health through the sometimes-stressful holiday season. INGREDIENTS 1 tablespoon butter 1 tablespoon shredded fresh ginger 2 cups cooked pumpkin 4 cups vegetable stock or water 1 tablespoon Bragg’s liquid amino seasoning, or tamari 1/2 cup milk 1/4 cup dry milk (optional) DIRECTIONS Heat butter in a large pot and saute ginger to soften. Put the pumpkin and part of the liquid in a blender and blend until smooth. Add butter and ginger, plus other ingredients. Heat, but do not boil. Serves 6. Read more: [url]http://www.care2.com/greenliving/gingered-pumpkin-soup-recipe.html#ixzz1bRyw53WI[/url] |
[B]Pumpkin Biscotti[/B]
Yield: 18- 2 cookies per serving These cookies won't last long! [B][I]Ingredients[/I][/B] 2 large eggs 1/2 cup sugar 2 teaspoons pumpkin pie spice 3/4 cup canned pumpkin 2 cups all-purpose flour 1 teaspoon baking powder [B][I]Instructions[/I][/B] Preheat oven to 375º. Lightly spray a nonstick baking sheet with oil. Combine eggs, sugar, spice and pumpkin in mixing bowl. Stir in flour and baking powder. Form two 9-inch long, flat loaves on a nonstick baking sheet; use wet hands since the dough is very sticky. Bake for 30 minutes or until firm in center. Cool on a rack for 15 minutes. Slice like bread in 1/2 inch pieces. Arrange the slices cut-side up on a nonstick baking sheet and bake again at 375º for 25 minutes or until crisp and lightly golden. Cool thoroughly; store covered. Nutrition Information Calories: 80 Total Fat: 0.5g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 25mg Sodium: 45mg Carbohydrates: 17g Dietary Fiber: 1g Sugars: 5g Protein: 2g Vitamin A: 1250iu (25%) Vitamin C: 0mg (0%) Calcium: 20mg (2%) Iron: 0.7mg (3%) <a href="http://www.quantcast.com/p-9bh3Xo9RTTj_2" target="_blank"><img src="http://pixel.quantserve.com/pixel/p-9bh3Xo9RTTj_2.gif" style="display: none;" border="0" height="1" width="1" alt="Quantcast"/></a> |
PUMPKIN SOUP
Thanks for this Pumpkin Soup recipe to Amira./ Care 2 Ingredients 500 grams (1 lb) pumpkin (diced) 500 grams (1 lb) potato (diced) 1 large onion (sliced) 2 cloves garlic (chopped) 2 litres (4 pints) broth thyme salt & pepper 1 cup milk or cream Directions • Saute onion and garlic. • When soft, add the pumpkin and potato cubes and mix well. • After 5 minutes, transfer all to a terracotta pot (optional but these pots are good for soups), add the hot broth, thyme, salt and pepper to taste. Simmer for about 30 minutes. • Cool a little and then puree in food processor. • Transfer back to the pot, add the cream or milk and simmer another 10 minutes or more. It’s a good hearty soup and freezes well too. I enjoy your recipes & tips, keep up the good work. Amira Read more: [url]http://www.care2.com/greenliving/pumpkin-cake-pumpkin-soup.html#ixzz1bRyf0SKP[/url] |
Nice chilly October morning in Raleigh, and the pumpkin pancakes are sadly, all gone (see recipe earlier in this thread).
[B]Pumpkin Scones[/B] 2 cups flour - we use half whole wheat, half all purpose unbleached 1/3 cup sugar 1 tbsp baking powder 1/2 tsp salt 2 tsp cinnamon 1 tsp nutmeg 1 tsp ground ginger 1/2 tsp ground cloves whisk all of the above together in a large bowl. Using a pastry blender, cut in 6 tbsp cold butter until the grains are smaller than pea sized. In a small bowl, whisk 1/2 cup pumpkin puree, 3 tbsp half and half, and 1 egg. Beat the liquid into the solids in the large bowl using a fork - gather it all together quickly to form a ball (using floured hands). On a floured surface, press the ball into a 10 inch round and cut into 10 wedges using a large knife. Place on an ungreased baking sheet, leaving at least 1 inch in between, and bake at 425 for 16 minutes. While cooling, whisk together 1 cup powdered sugar, 1 tsp vanilla, 2 tbsp milk, and 1/2 tsp each cinnamon, ginger, cloves and nutmeg to make a glaze. Using a fork, drizzle this glaze over the scones. Let sit until the glaze dries and firms. So, so good! Much better than the gummy, overly sweet, under spiced pumpkin scones we used to eat at Starbuck and sent us searching for something better. |
[B]Gluten-Free Pumpkin Muffins[/B]
Ingredients and Instructions Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners. In a large mixing bowl, whisk together: 1 cup sorghum flour 1/3 cup organic coconut flour 1/2 cup almond flour 1/2 cup tapioca starch 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon xanthan gum 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg Add in: 1 and 1/3 cups packed organic light brown sugar 1 cup pumpkin puree (canned organic pumpkin is fine) 1/3 cup light olive oil 2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan 1 tablespoon bourbon vanilla extract 1/4 teaspoon lemon juice Now add in: 1/2 cup vanilla almond milk or coconut milk Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency. Stir in by hand: 1/2 cup roughly chopped pecans or walnuts (or raisins, if you prefer) Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using a wet teaspoon. Add a pecan half to each muffin top, if you like. Bake in a preheated oven till domed and golden. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done. Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy. Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats Total Servings: 12 |
[B]Great Pumpkin Meatloaf[/B]
________________________________ 1 small pumpkin (6 or 7-inches in diameter) salt and pepper 3 Tbsp. prepared yellow mustard 2 Tbsp. brown sugar 1 egg 1 Tbsp. Worcestershire sauce 1/2 tsp. salt 1 1/2 lb. ground beef 1/2 c. fine dry bread crumbs • Cut top from pumpkin; remove seeds. • Place pumpkin in baking pan; add about 1-inch hot water. • Cover pumpkin and pan with foil. • Bake at 350 degrees for 45 minutes until almost tender. • Pour off water, season inside of pumpkin with salt and pepper; spread with about 1 tablespoon mustard and sprinkle with brown sugar. • Combine egg, 2 tablespoons mustard, Worcestershire sauce, 1/2 teaspoon salt, ground beef and bread crumbs; mix well. • Spoon into pumpkin, packing down lightly. • Return to oven and bake, uncovered, 45 to 60 minutes, until pumpkin is tender and meat loaf is cooked. • Cut into wedges to serve. Makes 6 servings. |
Yogurt and Pumpkin Bread for ABM
2 teaspoons active dry yeast 3 cups bread flour 3 tablespoons wheat germ 3 tablespoons powdered milk 3 tablespoons sugar 1/2 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1-1/2 teaspoons salt 1 cup pumpkin 2 tablespoons pumpkin 1/3 cup plain yogurt 1/3 cup water 1/3 cup pecans -- chopped 1/3 cup raisins Add all ingredients except the pecans and raisins in the order suggested by your manual and process on the raisin bread cycle. At the beeper add the pecans and raisins. |
[B][I]Curried Pumpkin Soup[/I][/B]
posted by Annie B. Bond Sep 2, 2004 7:06 pm By the Care2 Staff. This delightfully creamy, spicy soup gets its lovely orange color and sweetness–as well as a hefty boost of antioxidants–from canned pumpkin. You can make this as a sumptuous appetizer for your Thanksgiving feast, or serve it with bread and salad for a comforting autumn supper. And the recipe is so easy, it practically makes itself. Here’s the simple soup that will see you warmly through many a cold, dark month! [B][I]INGREDIENTS[/I][/B] 2 tablespoons butter 2 cups finely chopped onion 2 garlic cloves, minced 1 1/2 tablespoons peeled fresh ginger, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1/8 teaspoon ground cardamom 1 1/2 teaspoons salt 3/4 teaspoon dried hot red pepper flakes 2 15-ounce cans solid-pack pumpkin 7 cups water 1 1/2 cups good-quality vegetable broth 1 14-ounce can unsweetened coconut milk 1/4 cup olive oil 1. In a large soup pot, heat butter over moderate heat and add onions. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and continue cooking for 1 minute, stirring constantly. Add cumin, coriander, and cardamom, stirring well to combine. 2. Add salt, pepper flakes, pumpkin, water, broth, and coconut milk, stirring to combine and simmer, uncovered, 30 minutes, stirring occasionally. 3. Puree using an immersion blender, or in batches using a food processor or regular blender, until smooth. Serve immediately, or refrigerate, covered, for 1 day. May be served chilled or reheated when ready to serve. Serves 10 to 12. Read more: [url]http://www.care2.com/greenliving/curried-pumpkin-soup-recipe.html#ixzz1cYQkulLQ[/url] |
[B]Creamy Pumpkin Brown Rice [/B]
- 36g Carbs, 4g Fiber, 3g Sugar From: Whole Foods Market This brown rice dish, cooked with pureed pumpkin and vegetable broth, yields creamy, risotto-like results. Serves: 8 to 10 3 Tbsp extra-virgin olive oil 1 white OR yellow onion, chopped 2 cups uncooked brown basmati rice 1 (15oz can) pumpkin puree 6 cups low-sodium chicken OR vegetable broth 3 bay leaves Salt and pepper to taste In a large pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Add rice and stir to coat with oil. Toast rice, stirring often, until fragrant, 3 to 4 minutes more. Meanwhile, whisk together pumpkin puree and broth in a large bowl. Stir broth mixture and bay leaves into pot, season with salt and pepper and bring to a boil. Reduce heat to medium low, cover and cook, stirring occasionally to keep rice from sticking to the bottom of the pot, until liquid is absorbed and rice is cooked through and creamy, about 45 minutes. Transfer to a bowl and serve immediately. Serves: 8 to 10 Nutrition per Serving: 210 Calories, 60 from Fat, 6g Total Fat, 1g Saturated Fat, 5mg Cholesterol, 540mg Sodium, 36g Total Carbs, 4g Dietary Fiber, 3g Sugar, 5g Protein |
[B]Black Bean and Pumpkin (or squash) Burgers[/B]
I make these with the small amount of left over pumpkin when I make pumpkin bread. Very eat and flavorful and vegan. ~ Donnalilacflower 1 Cup black beans (drained and rinsed) 1/3 Cup canned pumpkin or use fresh cooked mashed or use fresh cooked bunnternut squash mashed 1 Tbsp. flour 1/2 tsp. cumin 1/4 tsp. garlic powder 1/4 tsp. chili or chiptole powder Little minced onion Some chopped cilantro Combine everything in a bowl and mash together. Once mixed to desired consistency, form into two patties. Cook in a skillet in an oiled skillet on medium heat for a few minutes on eat side. Say a prayer for the common foot soldier Spare a thought for his back breaking work Say a prayer for his wife and his children Who burn the fires and who still till the earth SOURCE: Rolling Stones - Salt of the Earth |
[B][U]Pumpkin Pancakes[/U][/B]
Source: My old Recipes [B][I]INGREDIENTS[/I][/B] 2 cups all purpose flour 1 cup whole wheat pastry flour 3/4 tsp salt 2 tsp baking soda 1/2 tsp cinnamon (more if you like it, I do, I use a full tsp) 1/4 tsp nutmeg 1/4 tsp ginger 4 tbsp brown sugar, or 2 tbsp dark agave nectar if watching carbs 1 15 oz can pure pumpkin (not pie filling) 3 cups buttermilk 3 lg eggs [B][I]DIRECTIONS[/I][/B] In a large bowl, mix together flours, salt, baking soda, brown sugar, and remaining spices, combining well. Add pumpkin, buttermilk and eggs to dry ingredients and mix well. (if your batter seems a little stiff, still, add a little water until it's the right consistency) Heat griddle and lightly grease, or spray. Scoop about 1/3 cup batter onto griddle and let cook until bubbles form and top starts to dry, then flip and lightly brown the other side. I also like to add a 1/2 tsp or so of cinnamon to my maple syrup and warm before serving. |
[U][B]Calabrian Pumpkin and Beans[/B][/U]
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : LowCal (Less than 300 cals) LowerCarbs Vegan [B][I]Amount Measure Ingredient -- Preparation Method[/I][/B] -------- ------------ -------------------------------- 1/4 pound dried white beans -- (1/2 cup), rinsed and picked over salt -- to taste 1/4 cup extra-virgin olive oil 2 large garlic cloves -- crushed 1/2 teaspoon red pepper flakes 1 pound peeled and seeded pumpkin flesh, cut into matchsticks 1/2 cup water 2 bay leaves 1 teaspoon fresh ground fennel seeds Place the beans in a medium-size saucepan and cover with water by several inches. Bring to a boil and cook at a boil until tender, about 1 1/4 hours. Drain and salt lightly. In a casseroe, heat 3 tablespoons of the olive oil with the garlic over medium-high ehat; once the garlic turns light brown, remove and discard. Reduce the heat to low, add the red pepper flakes, pumpkn, water, and bay leaves and cook untl teh pumpkin is so soft it could be crushed with a fork, about 25 minutes. Add the beans, stir to mix well, and cook for a few more minutes. Sprinkle in the fennel, toss and transfer to a serving platter. Drizzle with the remaining 1 tablespoon olive oil and serve hot or at room temperature. Makes 6 servings as meze, or starter [B]AuthorNote: [/B]There is a word used in the cooking of Calabria, and Sicily, too, meant to capture an earthy, aromatic richness in certain dishes. The dishes will be described as 'agghiotta' or 'ghiotta' in dialect. The word derives from the Arabic 'ghatta', meaning "gravy" or the Latin word for "throat". These dishes usually contain abundant olive oil, garlic, tomatoes, onion, and, in Sicily especially, raisins, olives, and capers. 'Ghiotta' is a word that is often used to express that a dish is rich, luscious, and delicious. This rustic dish is a luscious 'ghiotta' as well, served at the 'tavola caldo' of many trattorie in Calabria, although suited to be accompanied by even richer food if you like. I like to serve it in the fall, as cool weather begins to arrive, as an appetizer to roast [favorites]. Cuisine: "Italian" Source: "Little Foods of the Mediterranean by Clifford Wright, 2003" S(Formatted by Chupa Babi): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 9g Fat (48.5% calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat. Nutr. Assoc. : 5511 0 0 0 0 904644 0 0 20206 |
[B]Healthy & Delicious Pumpkin Oatmeal[/B]
Celebrate the fall bounty by dressing up your morning bowl of oats with some pumpkin and tasty spices! This pumpkin oatmeal recipe is easy, filling, and 100 percent belly-warming! Pumpkin is pretty much the quintessential fall vegetable, isn’t it? We’re carving those suckers for Jack-o-lanterns, baking them up into pies, and even cooking them into our soups. Not only do pumpkins just plain taste like fall, but pumpkin and other winter squash are extremely healthy. [I]Health Benefits of Pumpkin[/I] Pumpkin – like most winter squash – is low in calories, high in fiber, and rich in beta carotene. Pumpkin also contains a lesser-known carotenoid which might help prevent lung cancer. The carotenoids in pumpkins protect your health in all sorts of ways, like: preventing certain types of cancer preventing premature aging preventing cardiovascular disease Getting enough dietary fiber also may help stave off cardiovascular disease, so pumpkin packs a double punch for heart health! Pumpkin is also rich in vitamin C and magnesium, which is great for your bones. In fact, your body needs these vitamins to better absorb calcium, so combining pumpkin with calcium-rich oats makes for a powerful bone-boosting breakfast. Pumpkin’s anti-inflammatory properties benefit your joints, and it’s also been shown to stimulate kidney function. The L-tryptophan in pumpkin flesh even helps fight depression! Those pumpkin seeds are little healthy dynamos, too. You can add a handful of roasted pumpkin seeds to the oatmeal recipe on the next page for even more healthy pumpkin power! This pumpkin oatmeal recipe is a rich, delicious way to start your morning. The texture is almost like pudding, because the pumpkin makes this dish so rich. Enjoy! [B]Pumpkin Oatmeal Recipe[/B] Prep time: 5 minutes; Cook time: 5 minutes; Yield: 1 serving [B][I]Ingredients[/I][/B] 1/2 cup rolled oats 1 cup water 3 tablespoons pumpkin puree – you can use homemade or canned dash of nutmeg 1/2 teaspoon cinnamon 1/4 cup raisins (optional) 1/4 cup full fat coconut milk [B][I]Cooking Directions[/I][/B] • Combine all of your ingredients except for the coconut milk in a small pan and bring to a boil. • Reduce heat and simmer on medium low for 5 minutes. • Transfer your oatmeal to a bowl, stir in the coconut milk, and serve! Read more: [url]http://www.care2.com/greenliving/tastes-of-fall-pumpkin-oatmeal-in-your-breakfast-bowl.html#ixzz2AKpSzqsN[/url] |
[B]DIY Pumpkin Puree[/B]
Did you know that most canned pumpkin isn’t pumpkin at all? Instead, companies use any number of winter squash, like butternut squash, and call it pumpkin. If you want the real deal, your best bet is making pumpkin puree at home, which is very simple to do! Here’s how: Clean your pumpkin, then cut it in half and scoop out the seeds and stringy bits. Don’t toss those seeds! Roast them in the oven for a savory snack. Rub the inside of your pumpkin with olive oil, and bake at 350F for about an hour and a half, or until it’s nice and tender. Let the pumpkin cool, then scoop the flesh into the blender, and puree in batches. For most pumpkin recipes, it doesn’t really matter whether the puree you use is pumpkin or some other winter squash. If you’re short on time, just grab that can and get cooking! Read more: [url]http://www.care2.com/greenliving/10-pumpkin-recipes-for-fall.html#ixzz2AKqqx0gU[/url] |
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