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Old November 18, 2012   #46
Zana
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Pumpkin-Shrimp Bruschetta

Goat cheese and pumpkin make a tangy-sweet accompaniment to shrimp. A sprinkling of arugula adds a bit of seasonal flair.

Makes: 20 servings
Yield: 20 appetizers
Start to Finish 35 mins

INGREDIENTS
20 
fresh or frozen jumbo shrimp in shells
1 
cup canned pumpkin
1/2
cup crumbled goat cheese, at room temperature (2 ounces)
1 
tablespoon lemon juice
1 
tablespoon honey
1 
cup arugula
1/2
cup finely chopped red onion
1/2
cup toasted pumpkin seeds*
1/4
cup bottled Italian vinaigrette salad dressing
20 
3/4-inch-thick slices baguette-style French bread
2 
tablespoons olive oil
2 
ounces Parmesan cheese, shaved (optional)

DIRECTIONS
1. Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.
from the test kitchen
*Test Kitchen Tip:
To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

nutrition facts (Pumpkin-Shrimp Bruschetta)
Servings Per Recipe 20, cal. (kcal) 116, Fat, total (g) 5, chol. (mg) 37, sat. fat (g) 1, Monosaturated fat (g) 2, carb. (g) 10, Polyunsaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 2, protein (g) 8, vit. A (IU) 1992, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 156, Potassium (mg) 122, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #47
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Pumpkin Mac and Cheese

Comfort-food staple macaroni and cheese has never had it this good. Canned pumpkin, Fontina cheese, and chopped walnuts enhance the gooey dinnertime favorite.

Makes: 8 servings
Prep 30 mins
Bake 30 mins 350°F
Stand 10 mins

ingredients
2 
cups dried elbow macaroni (8 ounces)
2 
tablespoons butter
2 
tablespoons all-purpose flour
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1 
cup whipping cream
1 
cup whole milk
4 
ounces Fontina cheese, shredded (1 cup)
1 
15 ounce can pumpkin
1 
tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2
cup soft bread crumbs
1/2
cup grated Parmesan cheese
1/3
cup chopped walnuts
1 
tablespoon olive oil

Sage leaves (optional)

directions
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

nutrition facts (Pumpkin Mac and Cheese)
Servings Per Recipe 8, cal. (kcal) 409, Fat, total (g) 26, chol. (mg) 73, sat. fat (g) 14, Monosaturated fat (g) 8, carb. (g) 32, Polyunsaturated fat (g) 4, dietary fiber (g) 3, sugar (g) 5, protein (g) 13, vit. A (IU) 88, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 89, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 403, Potassium (mg) 286, calcium (mg) 222, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #48
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Coconut-Pumpkin Soup

Fresh ingredients such as jalapeno chile pepper and cilantro brighten this Thai-inspired soup. Serve it as a cozy starter, or add shredded chicken or steamed shrimp to make it a meal.

Makes: 12 servings
Yield: 12 (1/2-cup) servings
Prep 15 mins
Cook 10 mins

INGREDIENTS
2 
medium carrots, chopped
1 
medium green sweet pepper, seeded and chopped
1 
medium onion, chopped
1 
tablespoon vegetable oil
1 
15 ounce can pumpkin
1 
14 ounce can unsweetened light coconut milk
1 
14 ounce can reduced-sodium chicken broth
2 
tablespoons packed brown sugar
1 
medium fresh jalapeno chile pepper, seeded and finely chopped
3/4
teaspoon salt
1/2
teaspoon ground ginger
2 
tablespoons snipped fresh cilantro or parsley

DIRECTIONS
1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

nutrition facts (Coconut-Pumpkin Soup)
Servings Per Recipe 12, cal. (kcal) 63, Fat, total (g) 3, sat. fat (g) 1, Monosaturated fat (g) 1, carb. (g) 9, Polyunsaturated fat (g) 1, dietary fiber (g) 1, sugar (g) 5, protein (g) 1, vit. A (IU) 65, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, sodium (mg) 250, Potassium (mg) 150, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #49
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Harvest Pumpkin Soup

Annie B. Bond
March 29, 2007

Pumpkins are one of our favorite harvest foods: Sweet, earthy and overflowing with health-promoting beta-carotenes. Here they are combined with leeks, apples and cider to make a spicy, hearty soup, perfect for gathering the family around a steaming tureen. Warm and nourishing, this harvest pumpkin soup makes us happy it is autumn.

INGREDIENTS
1 15-ounce can pumpkin puree, or 4 cups freshly-baked pumpkin chunks (if using fresh pumpkin, bake seeded pumpkin at 400F until tender, then peel and chop coarsely)

1 large leek, cleaned, white parts chopped
1 medium onion, chopped

1/2 celery root, peeled and chopped

2 tart apples, such as Granny Smith, peeled, cored, and chopped

7 cups good-quality vegetable broth

1 teaspoon peeled and grated fresh ginger

1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage

1 teaspoon dried thyme

Sea salt to taste

1/4 teaspoon ground turmeric

Dash of nutmeg

Freshly ground black pepper

1 cup apple cider

1/2 cup plain nonfat yogurt

1 cup grated sharp Cheddar (optional)

DIRECTIONS
1. Gently steam the leeks, onion, celery root, and apples in a large Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes.
2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.
3. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using.
Serves 8.

Adapted from Pumpkin, by DeeDee Stovel (Storey Books, 2005). Copyright (c) 2005 by DeeDee Stovel. Reprinted by permission of Storey Books.
Adapted from Pumpkin, by DeeDee Stovel (Storey Books, 2005).

Read more: http://www.care2.com/greenliving/har...#ixzz2AwHfB022
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Old November 18, 2012   #50
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Holiday Pumpkin Soup

This warm and kicky pumpkin soup has under 150 calories per serving and takes just minutes to prepare. Chicken broth and pumpkin do the legwork; spices such as cumin and coriander provide the depth.

Makes: 6 servings
Start to Finish 25 mins

Holiday Pumpkin Soup

ingredients
2 
tablespoons finely chopped onion
1/2
teaspoon curry powder
1/4
teaspoon ground cumin
1/4
teaspoon ground coriander
1/4
teaspoon salt
1 
tablespoon butter or margarine
2 
15 ounce cans pumpkin
2 
14 ounce cans chicken broth
1 
tablespoon packed brown sugar or maple syrup (optional)
1 
cup half and half, light cream or milk

Dairy sour cream (optional)

Fresh sage leaves (optional)

directions
1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves. Makes 6 to 8 servings.

nutrition facts (Holiday Pumpkin Soup)
Servings Per Recipe 6, cal. (kcal) 137, Fat, total (g) 7, chol. (mg) 21, sat. fat (g) 4, carb. (g) 16, dietary fiber (g) 4, protein (g) 3, vit. A (IU) 21623, vit. C (mg) 6, sodium (mg) 665, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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Old November 18, 2012   #51
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Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Pumpkin Corn Chowder

2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

• Melt butter in a Dutch oven; add onion, and saute until tender.
• Add corn, and cook, stirring occasionally, 2 to 3 minutes.

• Stir in pumpkin and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Stir in half-and-half, and cook until thoroughly heated (do not boil).
• Pack in a thermos.

Makes about 6 servings.
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Old November 18, 2012   #52
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Smashing Pumpkin Margarita

2 oz. Tequila
1 can Pumpkin puree
˝ cup Brown sugar
Ľ cup Sugar
1 Tbsp. Cinnamon
1 pinch Nutmeg
2 cups Water
˝ oz. Orange liqueur
˝ Lime juice

Make pumpkin simple syrup by combining pumpkin puree with brown sugar, sugar, cinnamon, nutmeg, and water in a saucepan over low heat.
Stir for 20 minutes.

Remove from heat, cool, and strain.

Combine the juice of half a lime, tequila, and 2 oz. pumpkin simple syrup. Shake well and serve on the rocks.
I served it in a glass rimmed in orange sugar and garnished it with Pumpkin Marshmallow Peeps.
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Old November 18, 2012   #53
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Pumpkin Lasagna Recipe

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna! Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, Colorado Springs, Colorado

This recipe is: Healthy
Diabetic Friendly

Prep: 25 min. Bake: 55 min. + standing
Yield: 6 Servings

Prep: 25 min. Bake: 55 min. + standing
Yield: 6 Servings

Ingredients
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
l9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Directions
• In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
• In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

• Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray.
• Top with three noodles (noodles will overlap slightly).
• Spread 1/2 cup pumpkin sauce to edges of noodles.
• Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
• Repeat layers.
• Top with remaining noodles and sauce.

• Cover and bake at 375° for 45 minutes.
• Uncover; sprinkle with remaining Parmesan cheese.
• Bake 10-15 minutes longer or until cheese is melted.
• Let stand for 10 minutes before cutting.

• Yield: 6 servings.

Nutritional Facts 1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

Originally published as Pumpkin Lasagna in Healthy Cooking
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Old December 5, 2012   #54
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Default Pumpkin Recipes other than Desserts

Pumpkin Recipes other than Desserts
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Old April 29, 2013   #55
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I love these:
http://forum.lowcarber.org/showthread.php?t=419147

I personally double the pumpkin and for the almonds, use half almonds and half walnuts.
I make them in quadruple batches and add some pinches of salt.

They have tons of nutrients and are very satisfying.
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