Posts Tagged ‘pumpkin’

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Pumpkin Chili

November 21, 2013

Yes, you read that  right. Chili made  with  pumpkin. I won’t lie  and tell you  this  is  a quickie  recipe. The prep is  fairly labor intensive.  I think I created a few new  cuss words  while  cutting the pumpkin. Next time I make it …and   there will be a next  time as  it was “that” good” , I will cook the pumpkin a little longer before attempting to cube it. I was  afraid it would lose it’s  shape and become  too soft, (like butternut squash can in soups and stews) but the pumpkin retained it’s shape  even  after being reheated several times. It definitely can  withstand a few more minutes in the microwave, or some roasting to make the prep easier. Once you have  everything roasted and cut, it becomes  simple. Into the crock and  done. It is also  optional to leave the peppers raw. I roasted them, which added  a little more time. Now about the taste… vegetarian wise, hands down this is  the best  chili you will ever make. Rich, earthy and filling. Vegetarian soul food. My carnivore devoured it, and  the next  day arriving home from Busch Gardens  asked for a  bowl..and wanted to  know if I had  enough so he could have it the NEXT day, as a  snack after school.  My daughter said.. “don’t  give me the big  container”, (she was  going back to school)” because I forget what I have and I hate throwing things  out.” (she lives with  7 people – I won’t  detail  the  refrigerator situation!). Two days later she texted “The chili is gone :(“. So…6 thumbs up in this family of three. I hope you  agree.

1 small pie pumpkin
1 T. olive oil
1 medium onion, diced
5 cloves garlic, minced
1 28 oz. can plum tomatoes, rough chop
2 cans  black beans, drained and rinsed
2 C. Pacific Vegetable Broth
2 T. brown sugar
1 T. chili powder
1 T. ground cumin
1 T. cinnamon
1 T. oregano
2 poblano peppers, roasted, chopped (or raw)
1 roasted red pepper, rough chop (I just tore the peppers by hand)
1 can corn

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Pierce the pumpkin with a sharp knife in a few spots. Microwave it at least 5 minutes and set aside to cool. Roast peppers in
400 degree oven for  20 minutes. Put in a sealed container until you can handle them and peel the skin. Rip into small pieces.

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Once cooled, Clean out the inside of the pumpkin.(Save the seeds and roast them!) cut the pumpkin in sections.
Score the sections as  shown.Carefully cut between the skin and the sectioned pieces, making cubes. Be careful!

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Measure oil in pan, add onion and saute until just clear, about 5 minutes. Add garlic and pumpkin, and continue cooking for another 15 minutes. I added just a pinch of each of the spices to infuse them into the pumpkin. I can’t tell you how good the house  smelled!

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While that is cooking, pour broth into your  crock and all the other ingredients except the corn. Add in the pumpkin and onions.

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Cook on high for 3 hours. Add corn. Continue cooking  3-4 on low, depending on your crock.Pumpkinchili8

Serve  hot with your favorite chili garnishes – grated cheddar, sour cream, green onions and black olives and a sprinkle
of red pepper flakes is what you see here.

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Since pumpkin is  seasonal, I plan on getting another, cubing and then freezing. This one is  a keeper and I want to make sure I can make it more than once  a season. I might  even  have to try growing my own! Enjoy!!

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Pumpkin Gnocchi With Sage Butter

December 1, 2011

What a delicious and different way to use pumpkin! This recipe was shared by a co- worker on a facebook cooking  page. Since I am always in search of not only great recipes,but  ways to kick up my vegetarian repertoire this looked like a go.I’m glad I did!  What a fabulous,filling fall recipe! (which can be made year round of course! ) We devoured it. You can “unvegetarian” it by adding  slices of cooked apple sausage,or tiny turkey meatballs.I think it would also go well tossed with my Heart Happy Alfredo. However you choose to make it, it is a keeper.Enjoy!

Dough

  • 1 (15 oz.)can pumpkin puree’ (NOT pumpkin pie filling!)
  • 2 & 3/4 C. flour (I used white,I’m sure whole wheat would work as well)
  • 1/4 t. nutmeg.,1/4 t.white pepper,1/4 t. salt

Sage Butter

  • 1/3 C. melted butter
  • 1 large or 2 small cloves of garlic,finely minced
  • 2 T. butter
  • 8 sage leaves,finely minced

 Topping

  • 1 whole onion, sliced thin and carmelized(optional)
  • 10 mushrooms sliced thin, sauted with onions(optional)

Begin carmelizing your onions and mushrooms for your topping if you are doing this.That way they will be done when the gnocchi are.

Stir flour,salt and pepper together. This assures even distribution of your seasonings in your dough. Combine with can of pumpkin.The original instructions said to drain the pumpkin of excess water.  I found there was such a small amount I would skip this next time, as I almost lost the pumpkin down the drain! Your dough will be soft. Don’t overwork the flour or the gnocchi will be tough. If the dough is too sticky, add small amount of flour a little at a time. (I didn’t need any extra).Allow the dough to rest  10 minutes in the fridge.

Don’t forget to check on your onions and mushrooms!

In a small sauce pan add the melted butter, sage and garlic. Heat on low until ready to pour over cooked gnocchi.

Lightly flour the area you  are going to roll your dough.Remove dough from fridge.Divide into 6 equal parts on floured surface.

Roll into long ropes, about 12-14 inches long and 1 inch in diameter. Cut the ropes into 1″  pieces, and roll lightly on the floured surface.Continue making the gnocchi with the rest of the dough. Place on lightly floured baking sheet.These can be made ahead and refigerated until you are ready to use them.

Bring a large pot of salted water to a rolling boil.Add the gnocchi and cook about 7-10 minutes. The gnocchi will rise to the top when they are done.

Drain well. Immediately pour hot sage butter over the hot gnocchi and toss well. The smell is amazing! Top with carmelized onions and mushrooms.

Grate cheese over all, and serve extra cheese tableside. I served this with creamed spinach as a side. A tossed or Caesar salad would go nicely as well, or as Libby said some broccoli rabe. Enjoy!

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Pumpkin Cake w/Caramel Drizzle

November 27, 2010

This cake did not come out as I expected but it was very good anyway. It was even better the next day, so I would recommend making it the day or night before. I was looking for more of a chewy browny texture and this was more cake like. Nonetheless- very tasty and being pumpkin, seasonal! This was in my recipe box from many years ago,the handwriting looks like my aunt’s but I’m not sure.

  • 1 stick unsalted butter
  • 1 1/4 C. brown sugar,packed
  • 1 C. pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1 t. vanilla
  • 2 C. all purpose flour
  • 1 1/2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 t. cinnamon
  • 1 t. ground ginger
  • 1/2 t. freshly grated nutmeg
  • 1/4 t. ground cloves
  • 1 C. mini chocolate chips (can substitute raisins or dried cranberries)

Caramel Drizzle

  • 1/2 stick unsalted butter
  • 1/3 C. brown sugar
  • 1 T. vanilla
  • 1 C. sifted powdered sugar
  • 3  T. cream or half and half or as needed

Pre-heat oven to 350. Butter  10 x 15 pan for thinner bars, or 9×13 for thicker, layer cake size squares.Line with parchment and butter parchment. (I did this but I think it’s an unecessary step. Butter and flour pan, or use parchment)

Combine your dry ingerdients and set aside.

Beat butter and sugar until creamed together well. Blend in the pumpkin puree first,then add your eggs one at a time.

Slowly add the dry ingredients,beating until just blended. Stir in the chips.

Spread batter evenly into prepared pan. Bake 30 minutes for 9×13, 20-25 for 10×15. Check with toothpick 5 minutes before. If it comes out clean remove the cake!! Let cool completely before drizzling topping on.

For drizzle,melt butter in saucepan over low heat. Add brown sugar and stir until dissolved looking.It will look separated, but comes together when you add sugar and cream.Whis in vanilla,powdered sugar and cream or half and half. Add a little more cream if too thick or powdered sugar if too thin. I had to add a little less than a tablespoon more of cream.

Using whisk drizzle over top of cake. When I make this again I will poke holes in it with a toothpick to allow caramel into cake.

Serve with some freshly whipped cream.Mmmmm!