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Thread: fresh pumpkin entree recipes to share

  1. #1

    Smile fresh pumpkin entree recipes to share

    i just found these recipes using fresh pumpkins. i have not yet tried them. they are all from "delicious living" publications & their website. i thought i would post them here to share with all! if you try any, please be sure to post your reviews!

    Curried Pumpkin Dahl
    Pumpkin and black-eyed peas are widely used in South Indian cooking. We've combined them here in a spicy dhal stew. For a traditional Indian meal, serve the dhal warm or at room temperature over basmati rice. Accompany with chapati or papadam (Indian flatbreads).

    1 medium yellow onion, quartered 1/4 cup grated coconut
    3 cloves garlic, sliced
    2 serrano or Thai chili peppers, .seeded and diced
    1 tablespoon fresh ginger root, minced
    2 teaspoons garam masala
    1 teaspoon ground cumin
    1/2 teaspoon cinnamon
    1 teaspoon salt
    1/4 teaspoon turmeric
    1/4 teaspoon ground coriander
    2 cups light chicken or .vegetable stock or water
    1 tablespoon canola oil
    2 cups tomatoes, diced
    4 cups fresh pumpkin (1 small pie pumpkin), peeled and diced
    2 cups cooked black-eyed peas
    2 cups kale or spinach, chopped
    3 tablespoons mint, minced

    1. Combine onion, coconut, garlic, chili peppers, ginger root, garam masala, cumin, cinnamon, salt, turmeric, coriander and .3 tablespoons stock in a blender. Purée mixture to a paste, scraping down the sides of the blender beaker as necessary.

    2. Heat oil in a large saucepan, then add the spice paste and cook, stirring often, for 10 minutes. Add remaining stock, tomatoes and pumpkin. Cook over medium heat, stirring often, until squash is just tender, about 20 minutes.

    3. Mix in black-eyed peas and kale. Continue to cook, stirring often, until kale is tender, about 10 more minutes. Remove from heat. Taste and adjust seasonings; stir in the mint just before serving.

    Makes 6 Servings.

    Pumpkin Risotto With Asiago Cheese
    This colorful risotto, created by Chef John Crossley-Hall of Cassis Bistro in Victoria, serves as a festive entrée or side dish. The freshly squeezed lemon juice is key to bringing out the risotto's flavor. Vancouver Islanders take their gourds seriously; pumpkin patches dot farmland throughout the Saanich Peninsula, and prize pumpkins can top the scales at around 350 pounds.

    1 tablespoon butter
    1 tablespoon olive oil
    1 small onion, finely diced
    Sea salt
    Freshly ground black pepper
    1 leek, white part only, peeled and finely diced
    1 clove garlic, minced
    1/2 small pumpkin, peeled and finely diced
    1 pinch ground or grated nutmeg
    1 pinch ground cloves
    2 cups arborio (risotto) rice
    1/2 cup white wine
    6 cups vegetable stock
    1 lemon, halved
    Freshly grated or shaved Asiago or Parmesan cheese, to taste

    1. In a medium saucepan, melt butter over low heat until foamy.

    2. Add olive oil and onion and sweat until onion softens. Add a dash of salt and pepper. Add leek, garlic, and pumpkin and sweat over low heat until pumpkin softens, 20-30 minutes. Add a pinch of nutmeg and cloves.

    3. Add rice and stir it around the pot, making sure each kernel is well coated with oil. Increase heat to medium, add white wine, and cook until liquid is reduced by half.

    4. Immediately reduce heat to medium-low and add 1 cup vegetable stock, stirring constantly as risotto simmers, until liquid is absorbed. Continue adding stock in 1-cup increments and stirring until the risotto is soft, about 30-35 minutes. Adjust stock amount as necessary to moisten risotto to a creamy, firm texture.

    5. Squeeze lemon over risotto, and salt and pepper to taste. Divide onto plates. Grate or shave desired amount of cheese over risotto. Serve immediately.

    Makes 4-6 Servings.
    Nutrition Facts Per Serving:
    Calories: 486
    Fat: 7
    % fat calories: 14
    Cholesterol: 8
    Carbohydrate: 95
    Protein: 10
    3g saturated fat

    Pumpkin Treat
    Halloween doesn't have to mean candy and other junk food. Cook up this wholesome, fun pumpkin meal instead. Pumpkins are loaded with the carotenoids alpha- and beta-carotene and lutein; the seeds contain vitamin E, iron, magnesium, and zinc. Make the meal fun for kids by having them sketch a scary face on a pumpkin before cooking, then let them eat the stuffing and flesh right out of the head.

    2 small pumpkins (sugar or pie variety)
    4 ounces mashed tofu or cooked ground turkey
    1 cup cooked brown rice
    2 tablespoons chopped onion
    1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
    1/4-1/2 teaspoon salt, to taste
    Optional Flavorings:
    Chopped fresh garlic or basil
    Cayenne or white pepper
    Crumbled sage
    Chopped kale or spinach

    1. Preheat oven to 350°. Carefully cut off the pumpkin top, leaving the stem attached; set aside. The hole should be big enough to allow you to stuff the pumpkin.

    2. Remove the seeds and strings. (For a quick and healthy snack, toast the seeds on a baking sheet while the pumpkins cook.)

    3. In a medium bowl, mix together the tofu or cooked ground turkey, cooked rice, onion, parsley, salt, and any optional flavorings. Fill the pumpkin with the stuffing, and put the top with stem back on. Bake for 45-60 minutes. The pumpkin is done when the skin can be easily pierced with a fork.

    4. Scoop out the stuffing, adding some of the pumpkin flesh. Drizzle with olive oil or butter, if desired. Salt and pepper to taste, and enjoy.

    Makes 2 Servings.
    Nutrition Facts Per Serving:
    Calories: 218
    Fat: 5
    % fat calories: 19
    Cholesterol: 0
    Carbohydrate: 34
    Protein: 11
    1g saturated fat

    Pumpkin Leek Soup with Pumpkin Seed Crema
    Suitable for a quick meal at home or decadent enough for a dinner party, this soup will satisfy your taste buds and your nutritional needs.

    Pumpkin Seed Crema
    1/4 cup pumpkin seeds, roasted
    2 tablespoons fresh sage
    2 tablespoons low-fat milk
    1/2 cup nonfat plain yogurt

    1. In blender or food processor, mix all ingredients and blend well. Keep refrigerated until use.

    3 tablespoons olive oil
    1 tablespoon chopped garlic
    2 sweet potatoes, peeled and diced
    1 small onion, chopped
    1 carrot, chopped
    2 leeks, chopped
    1 medium sugar pumpkin, seeded and cubed (or 3 cups canned pumpkin)
    1 32-ounce package vegetable stock
    1 cup low-fat milk
    1-2 tablespoons chopped sage, to taste
    1 pinch ground cloves
    1 pinch ground nutmeg
    1/8 teaspoon cinnamon
    Salt and freshly ground pepper, to taste
    Roasted pumpkin seeds, to garnish
    Sage leaves, to garnish
    Pumpkin seed crema, to garnish

    1. Heat olive oil in large, heavy-bottomed pot. Add garlic, potatoes, onion, carrot, leeks and pumpkin. Sauté over medium heat until the vegetables have begun to brown, about 7-8 minutes. (If using canned pumpkin, add with stock below.)

    2. Add stock and milk; bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-12 minutes.

    3. Add sage and pureé mixture in blender or food processor. Add cloves, nutmeg, cinnamon, salt and pepper, to taste.

    4. Serve in individual bowls, garnished with a drizzle of pumpkin seed crema, roasted pumpkin seeds and a sprig of sage.

    Makes 6-8 Servings.
    Nutrition Facts Per Serving:
    Calories: 254
    Fat: 9
    % fat calories: 29
    Cholesterol: 2
    Carbohydrate: 41

    Pumpkin Seed, Basil and Miso Pesto
    This versatile pesto can be served as a sandwich spread, dolloped onto pasta or added to a sauté of your favorite seasonal vegetables.

    2 tablespoons shelled pumpkin seeds
    2 cups basil leaves, tightly packed
    2 cloves garlic
    2 teaspoons fresh lemon juice
    2 teaspoons chickpea miso or regular miso
    1 teaspoon honey
    1 tablespoon extra-virgin olive oil
    2 tablespoons water

    1. Preheat oven to 325°. Toast pumpkin seeds for 5 minutes.

    2. Place seeds and all remaining ingredients in a food processor and blend until smooth. Store, covered, in the refrigerator for up to five days.

    Nutrition Facts Per Serving:
    Calories: 22
    Fat: 2
    % fat calories: 58
    Cholesterol: 0
    Carbohydrate: 2
    Protein: 1
    Protein: 7

  2. #2
    Join Date
    Dec 2000
    In transition!
    sunberst--These sound great. The dahl sounds especially good to me.
    "In France, cooking is a serious art form and a national sport."
    --Julia Child

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