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BTD Forums  /  Cook Right 4 Your Type  /  Pumpkin things to do with  it?
Posted by: Andrea AWsec, Saturday, January 14, 2012, 4:56pm
Recipes other then pie or bread/muffins.
:)
Posted by: Lola, Saturday, January 14, 2012, 5:02pm; Reply: 1
cream it into soup......using compliant stock.....
turn it into a hearty winter soup for the soul! ;)
Posted by: Joyce, Saturday, January 14, 2012, 5:04pm; Reply: 2
Soup with carrots, lentils and herbs - yummy
Posted by: PCUK-Positive, Saturday, January 14, 2012, 5:15pm; Reply: 3
the pancake recipe on that living page, by Kristin O'Connor is good.
Posted by: Wholefoodie, Saturday, January 14, 2012, 7:36pm; Reply: 4
Tofu Pumpkin Pudding from Cook Right book:

1 cake tofu
1 cup canned pumkin
honey or agave as needed.

Puree. Serve chilled.

I know you are not interested in pie but sometimes I mix the filling (using soy milk) and pour into ramekin cups and bake.
Posted by: san j, Saturday, January 14, 2012, 8:38pm; Reply: 5
The Afghans use plenty of pumpkin. They do curries.
A local Thai restaurant makes a pumpkin curry, too.
A local Chinese restaurant makes a pumpkin chicken, with sesame seeds.
Use it as you would any winter squash.  :)
Posted by: md, Sunday, January 15, 2012, 2:49am; Reply: 6
Smoothies.............

Here's a recipe to give you an idea of what might be included in the smoothie, but you can use ingredients from your SWAMI.
http://www.grouprecipes.com/22894/pumpkin-smoothies.html

Posted by: JJR, Sunday, January 15, 2012, 3:04am; Reply: 7
I eat it straight from the can.  I just add some nuts and dried fruit and some cinnamon or something.  It's awesome that way.  You can add some eggs and bake it like a pudding.  I have a recipe somewhere.
Posted by: honeybee, Sunday, January 15, 2012, 3:46am; Reply: 8
Quoted from JJR
I eat it straight from the can.


Can't imagine that, too mushy and how long has it been in there  :-/

I like to roast it in small chunks, with loads of garlic cloves and ghee, until soft inside and golden outside, then throw into the pan some nuts to roast a little too.

Then once all roasted take out from the oven and season with sea salt and cayenne, toss into the roasting pan some crumbled fetta and baby spinach leaves.
A good dose of EVOO and a sprinkle of fresh lemon juice is a nice addition too.

There were some great ideas in the xmas thread last year that included roasting veg with cranberries and walnuts too (drool)
Posted by: ruthiegirl, Sunday, January 15, 2012, 6:28pm; Reply: 9
When I cut up the huge cheese pumpkin from the farmer's market, I used a bunch of it in soup, plus I made a couple of pumpkin pies.

Since you have the canned kind, you can keep it on your shelf indefinitely until you're in the mood for pie again. I usually make crustless pies,  but occasionally I'll use a rice flour crust.
Posted by: gulfcoastguy, Sunday, January 15, 2012, 6:53pm; Reply: 10
I posted a pumpkin /smoked turkey/ gruyere onion soup a while back. The smoked turkey and gruyere were garnishes but it used turkey broth.
Posted by: cajun, Monday, January 16, 2012, 11:16pm; Reply: 11
GCG, Oh I want your recipe! love pumpkin, love gruyere and love turkey :K) 8)
Posted by: gulfcoastguy, Monday, January 16, 2012, 11:47pm; Reply: 12
Okay cajun for you but copy it down quick cuz if this turns into a snark fest like the last one I posted I'll delete it also.

Caramelized Pumpkin(or winter squash) Soup
1 pumpkin or winter squash about 3 lbs.
1 tsp plus 3 T of olive oil
2 large yellow onions very thinly sliced
2 carrots cut into strips
1 T sugar
1/2 tsp ground sage
4 cups turkey or chicken stock as your diet permits
salt and white pepper to taste
1/4 lb of smoked turkey cut into strips(optional garnish)
1/2 cup crumbled Gruyere cheese(optional garnish)

cut open squash, clean and brush the insides with olive oil. Bake at 375F for 1 hour. Scrap and set aside the pulp.
warm oil in a large pot(I suggest a cast iron dutch oven) over medium heat. Add onions and carrots and cook for 15 minutes. Add sugar cook for 15 minute stirring often. Add all other items but the garnishes and bring to a boil. Puree the soup and re warm. Ladle into individual bowls and add the garnishes.
Posted by: deblynn3, Tuesday, January 17, 2012, 12:53am; Reply: 13
GCG I missed the snark fest.  This recipe sounds very do able for all blood types.  My question is about the carrots. Are they added for sweetness? I've never had gruyere cheese would Parmesan work.
Posted by: gulfcoastguy, Tuesday, January 17, 2012, 1:20am; Reply: 14
Okay the carrots are definitely for sweetness and the fact that they caramelize. The gruyere is an optional garnish and a milder cheese than parmesan would be closer if you want to add cheese. It is like an aged swiss cheese with more sharpness than farmer's but way less than parmesan. I'm not that familiar with the gather cheeses. As usual adapt as you either wish or need to.
Posted by: 14922 (Guest), Tuesday, January 17, 2012, 6:55pm; Reply: 15
If you have cats, give them some canned pumpkin. They love it! Lots of good fiber.
Posted by: Chloe, Tuesday, January 17, 2012, 9:21pm; Reply: 16
Pumpkin Fritters

1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
Directions

In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Note: any compliant flour can be substituted.....and although I've never tried this, I'm quite
sure these could be baked on a well oiled cookie sheet -- probably at 400 degrees.  

Pumpkin Pancakes

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Posted by: BluesSinger, Wednesday, January 18, 2012, 12:16pm; Reply: 17
I use pumpkin in my vegie shakes.

Also I make pumpkin ice cream.

and pumpkin souffles!!!!
Posted by: Munchkin76, Wednesday, January 18, 2012, 3:39pm; Reply: 18
Quoted from BluesSinger
I use pumpkin in my vegie shakes.

Also I make pumpkin ice cream.

and pumpkin souffles!!!!


Recipes please BluesSinger!!

Andy
Posted by: PrincessMia, Wednesday, January 18, 2012, 4:19pm; Reply: 19
I made the chia muffins that were aired on Dr Oz. I wanted to use pumpkin but only had the sweet potato in the house. They were delicious. Will be better with pumpkin in my opinion. I also used spelt instead of wheat flour and I used maple syrup instead of agave. I will let you know when I try them with pumpkin.
Posted by: PrincessMia, Saturday, January 28, 2012, 11:31pm; Reply: 20
Chia muffins my way.




Chia Muffins


Ingredients
1 tbsp ground chia seeds
1 1/2 cups sifted spelt flour
2 tsp baking soda
1/2 tsp salt
1 cup pumpkin purée
1 cup unsweetened apple sauce
2 egg whites
1/2 cup maple syrup
1 tsp cinnamon
1  tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 tbsp vanilla extract
1 cup pecan pieces

Directions
Mix together wet ingredients. In a separate bowl, mix dry ingredients.

Fold wet ingredients into dry ingredients.

Scoop into muffin tins and bake for 20-25 minutes at 350˚F.
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