Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Fresh pumpkin, freshly baked.
Users Browsing Forum
Googlebot and 11 Guests

Fresh pumpkin, freshly baked.  This thread currently has 1,543 views. Print Print Thread
2 Pages 1 2 » All Recommend Thread
Lloyd
Friday, September 22, 2006, 4:18am Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,105
Ah.    The price will be coming down but I couldn't resist!   Picked up a nice pumpkin the other day, baked it tonight. Yum! Fresh pumpkin is soooo different than canned. Made a great dessert even without spices or sweetner. 350o until done (varies with size and thickness of pumpkin).

Have some in the fridge for tommorow and some in the freezer for next week. Can't wait for the price to come down!  

A's and O's: Enjoy!
B secretors, sorry....  

Revision History (3 edits)
Alan_Goldenberg  -  Sunday, August 19, 2007, 7:53pm
Marked for save.
Alan_Goldenberg  -  Friday, September 22, 2006, 4:20am
Alan_Goldenberg  -  Friday, September 22, 2006, 4:18am
Logged
Private Message Private message
italybound
Friday, September 22, 2006, 7:52am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,162
Location: Near St. Louis
Age: 58
Quoted from Alan_Goldenberg
Fresh pumpkin is soooo different than canned.


you are SO right Lloyd!!  The DH grows cow pumpkins every year. I'm more than a bit concerned that we may lose our crop this year as early winter may be setting in. It is supposed to warm up a bit over the next few days, so hopefully they'll be okay.
Cow pumpkin is even dif than other pumpkin. Just made a pie the other day. And yum is right!
I cut mine in half, scoop out the seeds, turn hollow side down on a baking sheet, cover w/ foil and let bake until tender. Remove from 'rind'.  Freeze in 2 C increments. Good for all winter/summer/fall.



Logged Offline
Private Message Private message Reply: 1 - 39
paulssandy
Friday, September 22, 2006, 10:49am Report to Moderator Report to Moderator
Guest User
I am making pumpkin this weekend   I love this time of year.  Harvest and canning and baking.  This is the life  
Sandy O
Logged
E-mail E-mail Reply: 2 - 39
lstreat
Friday, September 22, 2006, 1:06pm Report to Moderator Report to Moderator

G5 Warrior!
Ee Dan
Posts: 533
Gender: Female
Location: Toronto, Ontario
Age: 52
Since pumpkin is bene for me and "tis the season" I guess I should start eating this veggie. But what to do with pumpkin?   I have never cooked this vegtable so maybe I will experiment with it this weekend. I would love to hear what you all do with this vegetable and what is the taste like or similiar to.

Laura  


Warrior: Once you're faced with a challenge, you'll keep ramming a wall until you break through — especially if that challenge is mental. Use your nimble mind and tenacity to conquer life and stick with your GenoType Diet. You're bound to succeed.
Logged Offline
Private Message Private message Reply: 3 - 39
italybound
Friday, September 22, 2006, 2:10pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,162
Location: Near St. Louis
Age: 58
lstreat, see me above post. cooking it in the oven is a snap. Just wash the outside, cut in half, scoop out 'guts', cut in half again, put on a baking dish ( something flat w/ slightly raised sides as this will produce liquid),  the outside of pumpkin should be facing up, cover w/ foil and bake until done. You just have to test it for this part. Scrape cooked pumpkin from 'skin', add juice as well. Blend and use.



Logged Offline
Private Message Private message Reply: 4 - 39
Alia Vo
Friday, September 22, 2006, 6:35pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
Gender: Female
Location: Minneapolis, Minnesota
Age: 42
I enjoy the fall season because it provides an assortment of fresh squashes--but fresh pumpkin is my favorite to purchase.

I usually buy the smallest baby pumpkins that will allow me to cut them with a small chef's knife.  I cut the pumpkin in one- to two-inch cubes, then saute and cover them to steam covered in water over the stove until they are soft or semi-soft.  They turn out very tender and are a great grain or starch substitute with a meal if one wants to go grainless.

I concur that fresh pumpkin has an unsurpassable taste compared to its canned counterpart.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
Logged Offline
Private Message Private message Reply: 5 - 39
Lola
Friday, September 22, 2006, 7:03pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 50,694
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
I place it whole in the oven for about an hour........
when cool, it s easier for me to cut that way! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 6 - 39
Lloyd
Sunday, September 24, 2006, 1:38am Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,105
The blender trick is nice.

I just wanted to add - I don't use it.

For me, the pumpkin is great as a squash dish. The blending is good because there are several different textures to the pumpkin meat w/ varying flavor. I happen to like this for eating. The cooked pumpkin stores almost as efficiently even without the blender magic.
Logged
Private Message Private message Reply: 7 - 39
carmen
Sunday, September 24, 2006, 10:42am Report to Moderator Report to Moderator

Gatherer SunshineCoast,Australia
Autumn: Harvest, success.
Posts: 221
Gender: Female
Location: Montville, Qld, Australia
Pumpkin cut into serving portions (leave skin on, bottom)on a baking tray with your roast (turkey, chicken, beef, lamb, whatever) - all perched on a rack over a little water, into the oven for at least an hour. Put sweet potato in there, carrots, turnip, etc. Lately I've used cinnamon on the pumpkin, carrot and sweet potato, dried mixed herbs on half onions and a bit of salt on all. Love the caramelised bits on top of the veg. If pumpkin skin is tough, just don't eat it but leave on to cook.
It's ok for reheating next day, but seems to lose flavour thereafter.
Steamed pumpkin is great as mash (can combine with sweet potato and/or parsnip) - add garlic chives, ghee, chilli salt etc. Plain steamed pumpkin as mentioned above is the easiest to store/freeze. Lots of soups in cold weather.
Had weeks of the sweetest chicken soup - big pieces of pumkin cook down as thickener.(Chook or turkey, carrot, onion, celery, pumpkin, sweet potato, parsnip, zucchini, parsley, whole peppercorns, veg salt, mixed dried herbs). Again leave the skins on, stops it from disintegrating too quickly. Ok to freeze too.

Much as I love pumpkin, in the last couple of years it doesn't like me as much - can't have it two days running. Pumpkin pie is on the wish list, still eating our home grown jap pumpkins from last autumn (it is spring here in oz).
)


carmen
btd since April 2004!
more blues (music) - bring it on
Logged Offline
Private Message Private message Reply: 8 - 39
lstreat
Sunday, September 24, 2006, 2:56pm Report to Moderator Report to Moderator

G5 Warrior!
Ee Dan
Posts: 533
Gender: Female
Location: Toronto, Ontario
Age: 52
So I made pumpkin for the first time yesterday. I baked it as Italy said but I have to admit, it didn't have much of a taste to it. I sprinkled evo with some sea salt but no taste really. I could've cooked it a little longer I think. With the pumpkin I also have peppercorn and butternut squash with some turnpips and roasted garlic. Now when I mashed all these together it was just wonderful with turkey and sauteed greens viola! Oh and I also made cranberries for the first time too. Love love love cranberries but I never knew what to do with them. So I bought a bag and boiled them down with 1 cup of water and some stevia and we had sweet and sour sauce! My son just loved it. It still had that tang which I love. Now that is enough to curb a sweet tooth. Thanks for all your tips everyone.  

Laura


Warrior: Once you're faced with a challenge, you'll keep ramming a wall until you break through — especially if that challenge is mental. Use your nimble mind and tenacity to conquer life and stick with your GenoType Diet. You're bound to succeed.
Logged Offline
Private Message Private message Reply: 9 - 39
Debra+
Sunday, September 24, 2006, 3:44pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
Posts: 5,812
Gender: Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 56
Lola-do you poke holes in it first before cooking it whole or just leave it like it is?  All I can think of is the baked potato (I used to eat) and how I forgot one time and it blew up in my micorwave (that I don't use anymore).   What a mess!!!

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care
Logged Offline
Private Message Private message Reply: 10 - 39
Debra+
Sunday, September 24, 2006, 6:11pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
Posts: 5,812
Gender: Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 56
Ah well...already cooked now.  Did put three knife holes in the top just in case.  Now I am off the make Brig's pasta dish from the other thread..

Debra

Henh...let's see how the family handles this one.


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care
Logged Offline
Private Message Private message Reply: 11 - 39
Schluggell
Tuesday, September 26, 2006, 12:43pm Report to Moderator Report to Moderator

Permaculture Rh+ INFP Aquarius
Kyosha Nim
Posts: 2,035
Gender: Male
Location: Ipswich, Suffolk, UK
Age: 45
Quoted from lstreat
... I guess I should start eating this veggie. But what to do with pumpkin?   I have never cooked this vegtable so maybe I will experiment ...

Once it is cooked add it to any baked goods - Pumpkin bread, Pumpkin Pancakes.
Use it as a filling for Gyoza.
It is also good in soups and stews.
You can even grill the 'Fillets'...when bound with a little starch and grated veggies makes a good 'veggieburger' or 'meatball'.

My first garden harvest I had lots of pumpkins and no money - 2 months of Pumpkin.
I actually miss it now.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
Logged Offline
Private Message Private message Reply: 12 - 39
lstreat
Tuesday, September 26, 2006, 1:35pm Report to Moderator Report to Moderator

G5 Warrior!
Ee Dan
Posts: 533
Gender: Female
Location: Toronto, Ontario
Age: 52
Thanks Schluggell. What kind of flour do you use to make the Gyoza? Can I use Amarath?? Sounds like the pumpkin would work here. I have added it to my broccoli and leek soup I had for lunch yesterday, yum.  

Laura


Warrior: Once you're faced with a challenge, you'll keep ramming a wall until you break through — especially if that challenge is mental. Use your nimble mind and tenacity to conquer life and stick with your GenoType Diet. You're bound to succeed.
Logged Offline
Private Message Private message Reply: 13 - 39
Lola
Tuesday, September 26, 2006, 5:04pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 50,694
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
I don t use the microwave for cooking.

in the oven, I do not need to poke the pumpkin.

it has worked every time.

Gyoza recipes anyone? )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

Revision History (1 edits)
Alan_Goldenberg  -  Tuesday, September 26, 2006, 5:05pm
Logged
Private Message Private message YIM YIM Reply: 14 - 39
Peppermint Twist
Monday, October 16, 2006, 4:15pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,018
Gender: Female
Location: Florida
Age: 52
Quoted from Alan_Goldenberg
Ah.    The price will be coming down but I couldn't resist!   Picked up a nice pumpkin the other day, baked it tonight. Yum! Fresh pumpkin is soooo different than canned. Made a great dessert even without spices or sweetner. 350o until done (varies with size and thickness of pumpkin). ...

Don't forgot to roast up the seeds in a little ghee or olive oil and sea salt.  Fresh roasted pumpkin seeds are one of my very favorite foods in the world.  Oh YEah, babe.



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

my Facebook page

Revision History (1 edits)
Alan_Goldenberg  -  Monday, October 16, 2006, 4:18pm
Logged
Private Message Private message Reply: 15 - 39
Drea
Monday, October 16, 2006, 4:20pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENTJ
Sun Beh Nim
Moderator
Posts: 11,372
Gender: Female
Location: Northern New Mexico
Age: 51
Tell me again how to clean the seeds and roast them up? I'm baking a pumpkin as we speak...


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
Logged Offline
Site Site Private Message Private message Reply: 16 - 39
Peppermint Twist
Monday, October 16, 2006, 4:25pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,018
Gender: Female
Location: Florida
Age: 52
Well, it is kinda a pain to rinse off all the stringy stuff from 'em, but just do the best you can.  You kinda have to pull some of it off by hand and rinse the rest off as I recall (it's been a long time--too long!  October is here, YAY!).

Then, once they dry off a bit, you simply spread them on a roasting pan that you have covered with ghee or olive oil, sprinkle with sea salt (and/or other spices of your choice, but just sea salt would be the CLASSIC way to go), and roast them.  I'm trying to recall what temp and for how long.  It is just a few minutes.*  Let me find a recipe on the web.  Don't go away...

* edited to add:  WRONG.  It's apparently more like 45 minutes, shaking the pan every 5 or 10 minutes.  Kinda labor intensive, but soooooooooo worth it.  See link in post below.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

my Facebook page

Revision History (1 edits)
Alan_Goldenberg  -  Monday, October 16, 2006, 4:36pm
Logged
Private Message Private message Reply: 17 - 39
Peppermint Twist
Monday, October 16, 2006, 4:31pm Report to Moderator Report to Moderator

Gatherer; iNfj; BTD/GTD aficionado; lost 97 lbs
Kyosha Nim
Posts: 11,018
Gender: Female
Location: Florida
Age: 52
Oh, Drea, I like the following, because it has pictures AND I like the suggestion to coat the seeds in the oil or ghee FIRST, then add the coated seeds to an ungreased roasting pan--I think that might be better than my method of coating the pan with the oil or ghee and adding the seeds, because each seed will have a nice coating and won't dry out, plus the salt/seasonings will stick to it, plus there might be less splatter from the pan.  Anyway, check 'er out:

http://www.recipetips.com/kitc.....ralwaysdisabled=true


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

my Facebook page

Revision History (3 edits)
Alan_Goldenberg  -  Monday, October 16, 2006, 4:34pm
Alan_Goldenberg  -  Monday, October 16, 2006, 4:33pm
better link with certain obnoxious pop-up thingy disabled...dang, I'm gooooooood...
Alan_Goldenberg  -  Monday, October 16, 2006, 4:32pm
Logged
Private Message Private message Reply: 18 - 39
Drea
Monday, October 16, 2006, 4:39pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENTJ
Sun Beh Nim
Moderator
Posts: 11,372
Gender: Female
Location: Northern New Mexico
Age: 51
Thanks, Twisty! Great site!


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
Logged Offline
Site Site Private Message Private message Reply: 19 - 39
Paulppaul
Tuesday, October 17, 2006, 2:30am Report to Moderator Report to Moderator
Guest User
Is there a way to make a compliant pumpkin pie?  Or some kind of alternative.  
Logged
E-mail E-mail Reply: 20 - 39
Lola
Tuesday, October 17, 2006, 3:07am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 50,694
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
look in typebase...there s a recipe for sure!
tweak to your compliance.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 21 - 39
Paulppaul
Tuesday, October 17, 2006, 3:24am Report to Moderator Report to Moderator
Guest User
Perfect, Thanks.
Logged
E-mail E-mail Reply: 22 - 39
Drea
Tuesday, October 17, 2006, 4:12pm Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENTJ
Sun Beh Nim
Moderator
Posts: 11,372
Gender: Female
Location: Northern New Mexico
Age: 51
Quoted from Edna
Oh, Drea, I like the following, because it has pictures AND I like the suggestion to coat the seeds in the oil or ghee FIRST, then add the coated seeds to an ungreased roasting pan--I think that might be better than my method of coating the pan with the oil or ghee and adding the seeds, because each seed will have a nice coating and won't dry out, plus the salt/seasonings will stick to it, plus there might be less splatter from the pan.  Anyway, check 'er out:

http://www.recipetips.com/kitc.....ralwaysdisabled=true


I made freshly baked pumpkin seeds yesterday using ghee and salt and they were the best pumpkin seeds I've ever eaten. They were a lot of work, but since I was baking a pumpkin anyway...I just wish I hadn't eaten them all.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
Logged Offline
Site Site Private Message Private message Reply: 23 - 39
ABJoe
Wednesday, October 18, 2006, 12:35am Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
Moderator
Posts: 7,886
Gender: Male
Location: Orange County, CA, USA
Age: 51
Drea,

There are more pumpkins, no?  Glad you enjoyed them!


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 24 - 39
2 Pages 1 2 » All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Fresh pumpkin, freshly baked.

Thread Rating
There is currently no rating for this thread