Posts Tagged pumpkin
Toasted Pumpkin Seeds
If you’re using pumpkins for your Thanksgiving meals, don’t throw away those seeds! They can be toasted and made into a great snack!
- Pumpkin seeds
- Salt
- Olive oil
- Water
Preheat oven to 400F. Using a strong metal spoon, scoop out the insides of your pumpkin. Separate the seeds from the stringy core.
In a saucepan, add seeds and water. I use 2 cups of water for each half cup of seeds. Add 1/2 Tbs salt for every cup of water. Bring to a boil and let simmer for 10 minutes. Remove from heat and drain.
Spread about a tablespoon of olive oil in the bottom of a roasting pan. Spread seeds evenly in a single layer and bake on top oven rack for 10-20 min. When browned to your liking, remove from oven and allow to cool completely before eating.
Black Bean & Pumpkin Chili
Posted by JasonQ in Main Dishes on November 1st, 2009
I was looking around the other day for some savory pumpkin dishes, and found this one at veganvisitor.wordpress.com. Sounds like it would be very good!
- 2 Tablespoons Vegetable Oil
- 1 Onion, finely diced
- 2 Medium Carrots, peeled and finely diced
- 1 Stalk Celery, finely diced
- 1 small, dried red chili pepper
- 3 Cups Any Basic Tomato Sauce
- 3 Cups Fresh Tomatoes, skinned and chopped or 1 – 28oz can diced tomatoes
- 2 – 19oz Cans Black Beans, drained and well rinsed
- 1/2 teaspoon Salt
- Crack of Black Pepper, to taste
- 1/2 teaspoon Dried Thyme, scant
- 1 teaspoon Ground Coriander Seed
- 1 Tablespoon Ground Cumin
- 1 Cup Dice Pumpkin, roasted
Preheat the oven to 350ºF.
Clean and cube half a Jarrahdale or other good baking pumpkin.
Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat.
Roast in the oven for about 30 minutes or until tender.
Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery.
Sauté the vegetables until slightly softened and the onions are transparent.
Add the chopped tomatoes, sauce and spices then bring everything to a simmer.
Stir in drained, rinsed beans and continue to simmer for an additional 20 minutes or until the carrots are soft.
Remove the chili pepper and add the cubed pumpkin.
Serve it up with a dollop of sour cream or a sprinkle of cheddar (or smoked gouda) along with tortilia chips or a loaf of fresh crusty bread.
Pumpkin Soup with Curry Powder
Posted by JasonQ in Appetizers, Main Dishes, Soups on October 29th, 2009
- 3 tablespoons butter
- 1 medium sweet onion, chopped
- 4 medium carrots, chopped
- 3 medium ribs celery, chopped
- 1 clove garlic, minced
- 1 1/2 cups vegetable broth
- 1 1/2 teaspoons curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- Dash fresh ground black pepper
- 2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
- 3 cups mashed pumpkin, fresh if possible
- 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
- Parsley or chives, for garnish, optional
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.
Japanese Pumpkin with Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on October 5th, 2009
- 1 Japanese Pumpkin
- 2 2/3 ox Chicken Breast Fillet
- 2 cup Dashi
- 2 Tbsp Sugar
- 3 Tbsp Mirin
- 2 Tbsp Soy Sauce
- 1 tsp Cornstarch
- 1 1/2 tsp Water
- 1 Tbsp Shredded Ginger Root
Cut the pumpkin in half and remove the seeds. Cut into wedges. Remove the skin from the chicken breast and chop the meat finely.
Add Dashi, Sugar, Mirin, Soy Sauce, and Pumpkin to a pot and cook over low heat until completely done, about 15 min. Remove from the broth and arrange on serving dish. Save the broth.
Heat a frying pan, add 1 tsp oil, and stir fry the chopped chicken. Add the liquid from cooking the pumpkin and bring to a boil.
Mix 1 tsp cornstarch and 1 1/2 tsp water together, and add to liquid. Pour over the pumpkin. Top with shredded ginger and serve.
Pumpkins with thick flesh are best for this recipe.
Double Layer Pumpkin Cheesecake
Posted by JasonQ in Cakes/Desserts on August 23rd, 2009
This is a delicious pumpkin cheesecake. It has the flavor and spice of a pumpkin pie, but with the creaminess of a cheesecake.
- 16 ounces cream cheese — softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1 dash ground cloves
- 1 dash nutmeg
- 1 9″ ready-to-use graham cracker crumb crust
Mix cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until blended. Remove 1 cup batter;
stir in pumpkin and spices.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 350 F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped
Topping and gumdrop cut-outs.
Makes 8 servings.