Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Roasted Pumpkin
1 Pie Pumpkin
Vegetable Oil
Preparation:
Cut pumpkin in half, through the stem end. Scoop seeds (Save to toast later) and stringy membrane.
Place cut side down on heavy baking sheet; Rub generously with vegetable oil.
Roast 30-45 minutes at 375˚ until tender. A knife should easily slide through the flesh.
Cool cut side up. When cooled, scoop flesh out of skin. Puree flesh if desired
Pumpkin & Raisin Scones
Ingredients:
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
Pumpkin & Rice
1 Tbs vegetable oil
½ medium pumpkin, peeled and chopped into small pieces
1 green pepper, chopped
2 onions, chopped
3 cloves garlic, finely chopped
Hot water
Salt and pepper to taste
2 cups rice
In a heavy skillet heat vegetable oil over medium heat. Saute the pumpkin, green pepper, onions and garlic in the hot oil until tender. About 10 minutes. Add hot water to cover. Add salt and pepper to taste. Stir. Add rice and simmer, stirring occasionally, over low heat for 25 minutes until pumpkin is tender and rice is done.
submitted by Lenore Cadwell
½ medium pumpkin, peeled and chopped into small pieces
1 green pepper, chopped
2 onions, chopped
3 cloves garlic, finely chopped
Hot water
Salt and pepper to taste
2 cups rice
In a heavy skillet heat vegetable oil over medium heat. Saute the pumpkin, green pepper, onions and garlic in the hot oil until tender. About 10 minutes. Add hot water to cover. Add salt and pepper to taste. Stir. Add rice and simmer, stirring occasionally, over low heat for 25 minutes until pumpkin is tender and rice is done.
submitted by Lenore Cadwell
Favorite Pumpkin Pie
2 cups cooked pumpkin (see Roasted Pumpkin)
¾ cup sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
3 eggs, slightly beaten
1 cup light cream
1 - 9 inch unbaked pie shell
Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pie shell.
Bake in 400 F oven until knife inserted off center comes out clean (~40-45 minutes).
from Old-Fashioned Pumpkin Recipes
¾ cup sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
3 eggs, slightly beaten
1 cup light cream
1 - 9 inch unbaked pie shell
Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pie shell.
Bake in 400 F oven until knife inserted off center comes out clean (~40-45 minutes).
from Old-Fashioned Pumpkin Recipes
Pumpkin Pie
2 cups pumpkin
½ tsp salt
2 cups rich milk or cream
½ tsp ginger
1 cup sugar
2 tsp cinnamon (some like less-)
2 eggs, beaten
½ tsp allspice
Prepare a crust and place into pie plate. Mix pumpkin with milk, sugar, beaten eggs, salt and spices. Beat two minutes, or blend until smooth. Pour into pie plate with pastry. Place in 475oF oven for 15 minutes, then reduce the heat and bake 45 minutes at 400oF. Pie is done when knife inserted near center comes out clean.
Notes: I have made both pumpkin pie recipes – the spices are slightly different. Prepare pumpkin as in "Roasted Pumpkin" recipe The first older recipe calls for strained pumpkin which I think would work although I find it easy to mix the ingredients for squash or pumpkin pie in a blender (this makes it very smooth and not stringy).
Submitted by Cheryl Rowell; from Any one can Bake, (1927 Royal Baking Powder)
Pumpkin Seeds
Rinse the seeds thoroughly and blot dry. Spread evenly on an ungreased cookie sheet and bake @ 375oF for ~ 12 minutes or until crisp and slightly browned. Salt to taste. Other spices can be used such as cayenne pepper, chili powder with lime juice.
Submitted by Cheryl Rowell; from Old-Fashioned Pumpkin Recipes ~ Bear Wallow Books
Submitted by Cheryl Rowell; from Old-Fashioned Pumpkin Recipes ~ Bear Wallow Books
Polly's Pumpkin Soup
Serves 6 – 8
Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half
In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.
*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.
*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.
Submitted by Margery Prazar
Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half
In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.
*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.
*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.
Submitted by Margery Prazar
Pumpkin or Winter Squash Ravioli
Recipe 1 (easier) – in a sage vegetable stock
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
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