8 Ancho Chiles 2 Tablespoons oil
1 onion, sliced 1 tablespoon minced peeled fresh ginger
½ teaspoon cayenne pepper 4 tomatoes, chopped
2 teaspoon cumin 2 teaspoons garam masala
½ teaspoon turmeric 2 cups water
5 cups cubed peeled pumpkin 1 can pinto beans, rinsed
1 cup cooked rice 2 Tablespoons grated Parmesan cheese
2 teaspoons salt
Preheat the broiler. Place the chiles on a foil-lined baking sheet and broil until they are blacked. Turn so that all the sides are evenly charred, about 8 to 10 minutes.
Transfer the chiles to a large bowl, cover and let them steam until the skins are loosened, about 10 minutes. Uncover; and when they are cool enough to handle, remove and discard the stems, skins, seeds and ribs. Chop the chiles.
Heat the oil in a Dutch oven over medium heat. Add the onion, ginger, roasted chiles and cook, stirring until the onion and the chiles are softened, about 4 minutes. Add the tomatoes, cayenne, cumin, garam masala and the turmeric. Cook stirring often until the tomatoes are beginning to break down, about 5 minutes.
Add the water and the pumpkin and bring the mixture to a boil. Reduce the heat to low, cover and simmer until the pumpkin is tender, about 30 minutes. Stir in the beans and the rice and continue to cook until they are heated through. Stir in the Parmesan and the salt.
Garam masala is a blend of spices used in Indian cooking, usually cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in most large supermarkets.
This recipe will make 8 one and a half cup servings.
This recipe was adapted from Eating Well in Season.
February 22 2010 | Recipes | No Comments »
2 cups of cooked pumpkin or winter squash 2 cups flour
2 teaspoons baking powder 1 ½ teaspoons baking soda
1 ½ teaspoons ginger 1/12 teaspoons cinnamon
¼ teaspoon salt 3 eggs
½ cup granulated sugar ½ cup packed brown sugar
1 tablespoon orange zest 1 teaspoon vanilla
1 cup plain yogurt 2 tablespoons melted butter
1 cup chopped, pitted dates sprinkled with 1 tablespoon flour
1/3 cup chopped nuts
Glaze:
¾ cups powdered sugar 1 tablespoon orange juice
1 tablespoon orange liqueur (optional)
Mix the dry ingredients together in a medium bowl and set aside. Grease and flour a bundt pan. In a large mixing bowl, beat the eggs until thick. Add sugars, orange zest, vanilla and yogurt, blending well. Stir in the cooked pumpkin and melted butter. Add the dates and nuts to the dry ingredients, mixing to combine. Add the dry ingredients/date mixture to the pumpkin/egg mixture, mixing to combine. Pour the cake batter into the prepared bundt pan and bake for 45 to 50 minutes or until a tooth pick inserted in the center comes out clean. Meanwhile, mix together the glaze. When the cake is done, remove it to a rack and let it sit for 10 minutes, then turn it out and brush with the glaze. This cake is best if it rests for a day or two before serving to let the flavors blend.
This recipe was adapted from More Recipes from a Kitchen Garden.
February 22 2010 | Recipes | No Comments »
1 ¾ cup flour 1 teaspoon baking powder
½ teaspoon baking soda ½ teaspoon salt
1 teaspoon ground ginger ½ teaspoon nutmeg
½ teaspoon allspice ½ cup butter, softened
1 cup packed brown sugar 1 egg
1 teaspoon vanilla 1 cup pumpkin puree
½ cup chopped nuts ½ cup chopped candied ginger
Grease a 10 by 15-inch rimmed cookie sheet. Preheat the oven to 350 degrees. Mix together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
In a large mixing bowl, beat the butter until it is creamy. Add the brown sugar beating until the mixture is fluffy. Add the egg, vanilla and pumpkin to the egg/sugar mixture and beat well. Stir in the nuts and candied ginger. Pour the batter into the prepared pan and bake for 15 to 18 minutes or until the cookie begins to pull away from the sides of the pan.
Combine 1 cup confectioners’ sugar and 2 teaspoons grated orange zest. Add about 3 to 4 tablespoons orange juice to make the glaze of spreading consistency. Spread on the warm cookie. When the cookie is cool, cut it into squares and store covered for a day to let the flavors blend before serving. Any baked and pureed winter squash can be substituted for the pumpkin in this recipe.
This recipe was adapted from More Recipes from a Kitchen Garden.
February 22 2010 | Recipes | No Comments »
Preheat the oven to 350 degrees. With a large heavy knife cut the pumpkin in half, starting along side the stem (you won’t be able to split the stem). Use a mallet to gently tap the top of the knife to cut through the tough skin and flesh of the pumpkin.
Scoop out the seeds and fiber and save the seeds for toasting or discard. Rub the cut edge with a little vegetable oil.
Place the pumpkin halves cut side down, on a large rimmed baking sheet. Bake until the skin can be easily pierced with a knife, about 45 to 60 minutes.
Let cool and when the pumpkin is cool enough to touch, scoop out the flesh. Mash the flesh with a potato masher or in a food processor. Line a colander with cheese cloth and let the mashed pumpkin drain until it stops dripping, 15 to 30 minutes. Most pumpkins will yield a cup to 1 cup to 1 ¼ cups per pound of raw weight. Store the mashed pumpkin in airtight containers and keep in the refrigerator for 3 day or 6 months in the freezer.
February 22 2010 | Recipes | No Comments »
