Tag Archive for 'pumpkin'

Spicy Tahini Squash Bisque

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All I want right now is comfort food, a cozy blanket and a few hours to Netflix binge on some new popular show that I haven’t had time to see. >Okay, and if I am being honest then maybe I’d like to add a swanky cocktail to this fantasy.< It makes sense I suppose, animals hibernate in the winter and store their fat, why should we miss out on all that fun? We are meant to slow down and take it easy. Continue reading ‘Spicy Tahini Squash Bisque’

Unusual Pumpkin Recipes & Reflections

Spoiler alert: this is not really a food post, it is a reflection on life and relationships. I know, just when you thought I might throw another pumpkin something your way I head the other direction.

Since I am reflecting, let’s compromise and I’ll share my recipe reflections on some of my favorite, not so usual, pumpkin recipes:

Cheesy Pumpkin Kale Lasagna

Quinoa Pumpkin Risotto

Pumpkin Ginger Semi-Freddo Ice Cream

pumpkin reflections

Continue reading ‘Unusual Pumpkin Recipes & Reflections’

Pumpkin Chestnut Cornbread

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I really have no excuses. I tried to come up with one, however there is just no point. In the vein of transparency I will stick to the truth. Sometimes, despite how very well I am doing health wise, day-to-day life becomes all too consuming and I can’t pull out from under it. For me writing and recipe development is like an old friend. It is what nourishes my soul and satisfies my creativity; yet in the throws of a busy life filled with activities and obligations things can really become borderline >if not completely< overwhelming. So here I am, hat in hand, asking you to accept that I am doing the best I can to stay connected to you. Continue reading ‘Pumpkin Chestnut Cornbread’

Cheesy Pumpkin Kale Lasagna (Lasagne Con Zucca e Cavolo)

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I’ve been racking my brain to find a recipe that felt like fall. The trouble with living in Northern California this time of year is that we are spoiled by our ‘Indian Summer’ weather. With temperatures ranging upwards of 100 degrees Fahrenheit it is difficult to look at all the amazing fall produce through the same eyes. I am dreaming of stews and lasagna in my mind’s eye and yet Continue reading ‘Cheesy Pumpkin Kale Lasagna (Lasagne Con Zucca e Cavolo)’

Harvest Tacos – Give the Turkeys a Break

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When my friends at Tortilla Land generously sent me some of their newly formulated gluten free corn tortillas I began to think about creating a vegetarian harvest taco. With the Thanksgiving holiday lurking, time was of the essence, so I admittedly took a few short cuts to arrive at this recipe but the longer version for preparation is certainly an option!

Harvest Taco

Lentil Pesto

1 (17.63 oz) package lentils, approximately 2 cups cooked

1/2 cup ricotta

1/2 cup vegetable broth

Taco Filling

1 TBS vegetable oil

1 small yellow onion, sliced lengthwise

2 cloves garlic, minced

1 1/2 cups pumpkin or mixed root vegetables, skin removed, cut similar size

1 TBS butter

1/2 cup vegetable broth

1 medium size zucchini, halved and sliced 1/4 inch thick

1 cup mushrooms, sliced

1 1/2 cups prepared chestnuts, coarsely chopped

1 tsp fresh sage, chopped

1 sprig rosemary, whole

2 tablespoons chili powder (medium-spicy blend)

salt to taste

14 Tortilla Land corn tortillas

cheddar cheese

avocado (optional)

sour cream (optional)

Tabasco sauce (optional)

Directions

In a blender combine cooked lentils (premade or homemade), ricotta and vegetable broth. Mix on high until well blended. Keep a bit of the texture and resist the temptation to add more broth to smooth it out. Set aside in a bowl.

In a large skillet, heat oil over medium heat. Add onion and saute a minute or two, then add garlic and pumpkin or root vegetables. Add butter and cook for 5-7 minutes until slightly browned. Add in broth, cover skillet with a lid and cook for 10-12 minutes until vegetables begin to soften.

Begin to prepare tortillas according to package directions. Keep tortillas warm in a 200 degree oven on a heat proof plate. Place optional garnishes in serving bowls.

In the skillet, add oregano and chili powder, stirring until well combined. Add salt to taste. Before adding in zucchini, mushrooms and chestnuts check to see if other vegetables are almost soft enough to eat. Allow 10 minutes for zucchini, mushrooms and chestnuts to cook as it is best if these have a bit of crunch to them.

To prepare tacos, layer ingredients over warm tortillas in this order: lentil pesto, cheese, harvest taco filling, and additional garnishes as desired. I served the tacos with two additional dishes — refried beans and Spanish rice.

Serves 4-6

The pumpkin pie alternative – get chilly with it!

I am a huge fan of the orange festive squash (AKA pumpkin); and this fall I’ve been developing new recipes to spawn the alternative to pumpkin pie. While I always enjoy the traditional pumpkin pie, and wouldn’t dream of a November with out a slice (or three!) of it, I adore the look of surprise my guests display when I serve my this versatile vegetable as ice cream. This dessert can be prepared up to four days in advance.

(Note: Be sure to read over the entire recipe as there are two ingredients lists and two sets of directions.)

Pumpkin Ginger Semi-Freddo Ice Cream

Pumpkin Ice Cream Ingredients

1 small pumpkin, approximately 1 lb
4 TBS lime juice
2 pieces crystallized ginger, chopped
4 egg yolks
2/3 cup light muscavado sugar
1 cup heavy cream
pumpkin seed brittle (directions to follow)

Pumpkin Ice Cream Directions

Preheat oven to 300 degrees. Cut pumpkin in half and scoop out the seeds and fibers from the center of the pumpkin. Place the pumpkin seeds, and any of the fiber that clings to them, in a bowl and cover with water. Using your hands, squeeze the pulp until the seeds separate from the fiber and rise to the surface. To clean any remaining fiber from the seeds, rinse them through a colander. Drain seeds on a paper towel. Line a baking sheet with foil and lightly sprinkle with oil. Transfer the seeds to the baking sheet, forming a single layer. Bake for 30 minutes, remove from oven and set aside to cool until it is time to prepare the brittle (recipe below).

There two options for cooking the pumpkin, however I have opted for the quicker of the two methods. For those that wish to roast the pumpkin, directions are provided below.** Cut the pumpkin into wedges and place skin side up on a microwave safe plate. Microwave on high for 15 minutes, checking occasionally, as the time will vary with size. The pumpkin is ready when it is soft to the touch and the plump can be easily scooped away from its skin. Allow to cool.

Remove the skin and chop into 1-inch pieces.

In a blender or food processor, puree the cubes of cooked pumpkin with the lime juice until it becomes a smooth puree. Add the ginger and blend briefly to combine.

Place the egg yokes and sugar in a bowl and set over a pot of simmering hot water. Whisk the mixture until thick and creamy, then add in the pumpkin puree.

In a medium-size bowl, whip the cream until it is firm and has soft peaks. Fold the whipped cream into pumpkin mixture until well combined. Place in a container and freeze for 6-8 hours or overnight.

To soften ice cream before serving, transfer the ice cream to the refrigerator 45-60 minutes before serving.

Pumpkin Seed Brittle

Pumpkin Seed Brittle Ingredients

1/4 cup water
3/4 cup superfine (or Caster) sugar
2 TBS white corn syrup
1 1/4 cups pumpkin seeds, toasted

Pumpkin Seed Brittle Directions

In a medium size pot, add the water, sugar and corn syrup. The best way to test candy is with a heavy gauge candy thermometer. They are not very expensive and make the job a whole lot easier. To cook the candy, it is important to stir continuously, until the thermometer reaches 290-300 degrees. (If you do not have a candy thermometer, the next best method is the cold water test. It is a little more tricky, but easy enough once you learn how it works. Testing candy with this method requires patience. It is necessary to test the sugar consistency every 2-3 minutes until it reaches a Soft Crack consistency, which is when the syrup will separate into threads that are hard but not brittle.) Immediately remove from heat and pour the syrup over the seeds. Allow to set for 1 hour.


Once the brittle has set, break into pieces. Scoop ice cream and serve with pumpkin seed brittle.

Serves 6-8.

** If you wish to roast the pumpkin in the oven, preheat oven to 400 degrees. Lightly oil a foil lined baking sheet, place pumpkin cut side down. Roast until soft, approximately 35-45 minutes.