Since we didn't carve our pumpkins, we were able to use the pumpkins for these delish recipes.
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The amount of flour you need to make the dough will vary depending on how moist your pumpkin or winter squash is.
Ingredients: 1 cup of puréed cooked pumpkin 1 cup ricotta 2 large eggs 2 teaspoons salt 1/4 cup parmesan cheese 3-4 cups cake flour Instructions: Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work with. Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log. If it's not, keep adding a little flour at a time until you can get a soft dough that will be able to be rolled into a log. It should never require more than 4 cups of flour. Cover the dough with a damp towel. Bring a large pot of water to a boil. Add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi. To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about a half inch thick, and then cut it into pieces about the thickness of a fork. Dust the gnocchi with a little flour, and then use one finger to push the dumpling up onto the tines of a fork. Let the gnocchi drop back to the work surface. This makes the dumpling a little thinner and lighter, and it creates depressions and ridges that sauce can hold onto. Repeat this process with the other pieces of dough and then, using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil. Boil these gnocchi until they float, then remove them with a slotted spoon or spider skimmer. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together. It is important to boil gnocchi in small batches so they don't stick to each other. Ingredients:
1 cup nonfat vanilla yogurt, strained 1 cup pumpkin puree 1 tablespoon granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Instructions: Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency. Ingredients: Pumpkins, rinsed and dried Salt Instructions: Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen sissors if necessary. Reserve seeds for another use. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 35 to 45 minutes. Test in several places to ensure doneness. Remove the sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months I freeze my puree in muffin tins, as they are about 1/2 cup each. This makes it easy to get just the amount I need for all the pumpkin recipes. Then I pull the muffin tray out of the freezer, let sit for about five minutes, and I use a plastic knife to easily pry the muffin-shaped frozen pumpkin out.. I freeze in freezer bags. Ingredients:
2 c. flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 2 eggs, slightly beaten 1/3 c. buttermilk 1/3 c. butter, melted 1 tbsp. molasses 1/2 tsp. vanilla 3/4 c. sugar 1 c. pumpkin puree 1/2 c. chopped pistachios, divided Instructions: Preheat oven to 350 degrees. Grease 24 muffin pan cups. Sift together flour, baking soda, baking powder and spices. Beat together eggs, buttermilk, butter, molasses, vanilla, sugar and pumpkin. Add dry ingredients all at once, stirring just to moisten. Fold in HALF of the pistachios. Fill muffin cups almost to top. Top with remaining pistachios. Bake 20 to 25 minutes. Remove from cups and cool on rack. Ingredients: 2 cups pumpkin seeds 1 cup chopped walnuts 3/4 cup raw sunflower seeds 6 T. maple syrup Salt 1 cup dried cherries or cranberries 1/2 cup unsweetened coconut flakes 1/2 cup chopped dried pineapple Instructions:
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, toss the pumpkin seeds, walnuts, and sunflower seeds in the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes. Cool the nuts completely on the pan, then add the cherries/cranberries, dried pineapple and coconut flakes, and toss to combine. Store cooled trail mix in an airtight container at room temperature. Ingredients:
1 1/4 cups cornmeal 1 cup all-purpose flour 1/3 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup buttermilk 1/3 cup packed brown sugar 3/4 cup vegetable oil Optional: Add fresh or frozen corn kernals Instructions: Heat oven to 425° F. In a large bowl, combine cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, combine egg, buttermilk, brown sugar, and oil. Gently stir wet ingredients into the dry ingredients just until moistened. Fill 12 greased muffin cups 3/4 full. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Ingredients:
2 cups quick oats 2 cups bread flour 1/2 cup flax seed meal 1/4 cup ground pecans 2 1/2 tsps baking soda 1 1/2 tsps baking powder 2 1/2 tsps salt 1/4 cup sugar 4 eggs 4 cups buttermilk 1/4 cup butter 1/8 cup oil (flax seed oil best) 2 tsps vanilla Instructions: Grind oats. Grind pecans. Sift together all dry ingredients. Beat eggs, buttermilk and vanilla then add melted butter & oil. Gradually add dry ingredients to just moistened. Let mixture set for 15 minutes. Bake in waffle iron. Notes: * Yields 20 waffles * I freeze them for quick breakfast -- toast in toaster oven * Zoe likes to dip waffle sticks (cut waffles into strips and put on popsicle sticks) in peanut butter syrup Found in the fridge: tomatoes about to turn, basil. Found in the pantry: Pasta, white beans. I remembered that I had seen this recipe in Ellie Krieger's cookbook, The Food You Crave. Ingredients:
3 large tomatoes, cut into wedges 4 cloves garlic, unpeeled 2 tablespoons olive oil 1/4 teaspoon salt Freshly ground black pepper 1 (15 oz) can cannellini beans 1/2 pound penne pasta 1/4 cup fresh basil leaves, torn 2 tablespoons freshly grated Parmesan Instructions: Preheat the oven to 450 degrees F. Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes. Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot. When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan. It's a big week for country music celebrity birthdays! On Oct 22, Shelby Lynne (remember her from Walk the Line movie?) turned 44. If you haven't heard her music, and you need a good cry, check out her song Telephone. On Oct 23, Dwight Yoakam turned 56. On Oct 25 singer Jeanne Black turned 75 and Mark Miller of Sawyer Brown turned 54. And today, Oct 26, Keith Urban turns 45. In honor of these musicians, I've offered up some southern recipes for you: pinto bean cakes and cheese grits. Pinto Bean Cakes
Ingredients: 1 cup dried pinto beans 1/2 cup Parmesan cheese 1/3 cup celery 1/4 cup parsley, finely chopped 1/4 cup scallion, thinly sliced (whites only) 1 teaspoon lemon zest 1 egg, beaten 2 tablespoons dried bread crumbs 1 tablespoon olive oil 1 teaspoon tabasco Salt and pepper 3 tablespoons vegetable oil Flour for dredging Instructions: Pick through the beans to remove damaged beans, clumps of dirt and pebbles. Soak dried beans in a large pot of water overnight. After the overnight soak, any beans that have floated to the top should also be discarded. Drain and rinse beans. In a medium saucepan, cover them with water. Bring to a boil and cook, over medium high heat until tender, about 45 minutes. Set aside 1/4 of the beans. In a food processor, combine the rest of the beans with eggs, cheese, celery, parsley, scallions, lemon zest. Pulse to make a rough paste. Remove to a medium bowl. Mix in bread crumbs, olive oil, Tabasco, salt, pepper and reserved whole beans. Stir lightly to combine all ingredients. Divide the mixture into 12 even patties. Heat oil in a skillet over medium-high heat. Working in two batches, pat the cakes with flour and brown the cakes in the pan, cooking until they are browned, about 3 minutes. Flip and cook another 3 minutes. Repeat with remaining patties. Serve with sour cream or relish, if desired. Cheese Grits Ingredients: 4 T. butter 5 c. milk 2 tsp. salt 1/2 tsp. hot sauce 1 garlic clove, pressed1 1/2 cups uncooked stone-ground white grits 1 (10-oz.) block sharp white Cheddar cheese, grated Instructions: Bring 2 Tbsp. butter, the next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately. |
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