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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
 Posted - Sep 30 2011 : 10:23:05 PM
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I love the taste of pumpkin and wanted some new recipes this year to celebrate the season with...these all sound so yummy! I've officially added crock pot pumpkin butter to my homemade-with-love list of gifts to make! If you've never had pumpkin butter, you really should try it! It is so good!
Here are three links
http://www.pickyourown.org/pumpkinbutter.php
http://www.myrecipes.com/recipe/pumpkin-orange-cake-10000000701058/
http://bakedbree.com/pumpkin-bread-pudding
And here are two savory pumpkin recipes and a couple Moroccan spice blends that are just marvelous on chicken, pork, rice and veggie dishes.
Elegant Ginger-Pumpkin Soup
Serves: 10
Yields: Ten 1/2-cup servings
Ingredients ~
2 can(s) (15-ounce) pumpkin puree
3 can(s) (14 1/2-ounce) chicken broth
1 can (11 1/2-ounce) pear nectar
1/3 cup creamy natural peanut butter
2 clove(s) garlic, finely chopped
2 tablespoon(s) grated fresh ginger root
2 tablespoon(s) finely chopped green onion
1 tablespoon(s) fresh lime juice
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped chives (optional)
Directions
In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.
Moroccan Vegetable Casserole
Ingredients Serves: 6
1/3 cup oil
1 onion (chopped)
2 garlic cloves (crushed)
2 tsp paprika
2 tsp Moroccan seasoning (note)
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/2-1 tsp chili powder
6 chat (potatoes peeled and halved)
1 parsnip (peeled and chopped)
2 cup pumpkin (diced)
2 cup cauliflower florets
2 cup vegetable stock
1 tbsp preserved lemon (chopped)
400 g chickpeas (rinsed and drained)
1/2 cup sultana
2 cup couscous
2 cup boiling water
1/2 cup pistachios (roughly chopped)
Method
1 Heat oil in a large heavy-based saucepan.
2 Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes.
3 Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes.
4 Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened.
5 Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top.
Moroccan spice blends
Moroccan Basic blend #1
Ingredients
5 teaspoons ground nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2 1/2 teaspoons allspice
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cayenne pepper
1 1/4 teaspoons cinnamon
Blend together and store in an airtight container
Ras El Hanout Special Moroccan spice blend
Ingredients:
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Preparation:
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.
Use Ras El Hanout to season tagines, stews, meat, poultry, fish and vegetables. It keeps well if sealed in an airtight container
Have a happy 1st of October weekend!!! 
Hugs!
Annika
Farmgirl & sister #13
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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mountaingirl
Farmgirl in Training
22 Posts
Jennifer
Conifer
CO
USA
22 Posts |
Posted - Oct 01 2011 : 06:23:35 AM
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This isn't a recipe but I brought home a fresh pumpkin last night to roast for the dogs (I add it to their food) and it was so good I stood at the stove eating huge chunks of it with a bit of salt. Yummmmmmm!!!!! I love punkin' season!
Have your heart right with Christ and He will visit you often, and so turn weekdays into Sundays, meals into sacraments, homes into temples and earth into heaven.
~Charles Spurgeon
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Happy October ! Yummy pumpkin recipes to share!
