I received these two cute pumpkins in my share last week. I wanted to use them by making something new. Here’s the recipe that caught my eye.
This is the brand of rice I used.
Sautéing the veggies…
The best part is that your crockpot does most of the work. I did add in the parmesan cheese, but made sure to buy the real shredded kind.
Here’s how it looked when done!
I think this is one of my favorite side dishes my mom makes. As a child I was not sure what exactly this was but I loved it! Now that I enjoy some time in the kitchen I find myself asking mom about all the dishes I liked and I try to figure out a way to make them healthier for me to eat today.
Half fresh Pumpkin
Grass-fed unsalted butter
Shredded parmesan cheese
Cut the pumpkin in chunks and boil until soft. 15-20 minutes. Test with fork.
Mash the soft and peeled pumpkin with a fork. Add in a tablespoon of butter and mix well. Shred some parmesan cheese and mix again, making it into a nice smooth purée.
Place in oven safe dish and bake at 350 for about 35 minutes or until top is golden brown. Turn on the broil for the last 5 minutes to give it a nice golden brown color.
After making stuffed peppers and acorns I noticed all the possible dishes I could be making using this style of meal. After Halloween all I saw were those left over pumpkins at the groceries store. So I decided to pick one up and give it a try. This was easier than I thought!
Cook about a pound of ground lean beef, pork or turkey.
Add in any spices and chopped veggies of your choice. Here I added some cumin, chili powder, diced tomatoes and onions.
Clean the pumpkin by taking out all seeds. Place protein mixture in pumpkin and bake at 35o degrees for 40-45 minutes. Poke pumpkin with knife to make sure it’s soft and ready.
Here’s my dinner plate with some roasted beets!
Thanksgiving is fast approaching and we all start thinking about the menu for that day. This is a great dessert idea for the holiday if you want something different from pie. I found this recipe online at Health Bent Paleo blog.
•14 oz. can purée pumpkin
•14 oz. can coconut milk
•1/3 c maple syrup, grade B (It’s cheaper and more flavorful)
•1 t cinnamon
•1 t vanilla extract
•1 T gelatin powder
•1/4 c luke warm water
In a small sauce pot, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Right when it’s about to come to a simmer, remove it from the heat.
While the pumpkin mixture is heating up…
In a cup or small bowl, sprinkle the gelatin over luke warm water and stir to combine, making sure there are no lumps. Let it firm up. Whisk the semi-solid gelatin mass into the pumpkin mixture.
Pour the pumpkin custard into ramekins or any fancy dish you’d like. The smaller the dish is, the faster the custard will be ready for consumption.
Press a small square of plastic wrap directly onto the surface of the pumpkin custards, not over the top of the ramekins, directly on the custard. This keeps a ‘pudding skin’ from forming on the top.
Refrigerate, to allow the custard to set-up and get firm.
You should be able to serve and eat in around 4-6 hours.
Yesterday I baked the first batch of the Pumpkin cupcakes that I will be giving out. These cupcakes are Paleo friendly made with Almond flour, raw honey, organic eggs and grass-fed butter, topped with sugar-free vanilla frosting. And the best part is that they came out delicious!
Again, here’s the recipe I used…
1½ cups almond flour
3/4 cup canned pumpkin (or cook and purée pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp grass-fed butter
1.Preheat oven to 350℉.
2.Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3.Mix all ingredients and pour evenly into tins.
4.Bake for 25 minutes on the middle rack.
And in their boxes ready to give…
Please come back and post a comment on how you liked them! 🙂
These rainy days call for a treat! If you love anything pumpkin like me, this will be a great shake. Give it a try and let me know. My experienced tester was not too thrilled about this one. 😉
1 cup coconut or almond milk
1 cup pumpkin purée (canned is fine)
1 scoop of whey protein
1 tsp of cinnamon
1 pinch of nutmeg
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened
Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
3 tablespoons canola oil
3-4 tablespoons ice water
1 15-ounce can unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 14-ounce can low-fat sweetened condensed milk
2 large eggs, lightly beaten
To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it’s light brown, 30 seconds to 1 minute. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.
Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge (see Tip).
Position rack in lower third of oven; preheat to 425°F.
To prepare filling & assemble pie: Whisk pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well combined. Add condensed milk and eggs and whisk until smooth. Pour the filling into the prepared crust.
Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly.) Let cool completely on a wire rack before serving.
This version of Pumpkin bread contains egg whites, low-fat yogurt, whole wheat flour and flax seeds for a healthier makeover you won’t even notice!
1 cup(s) (packed) light brown sugar
2 large egg whites
1 cup(s) pure pumpkin (not pumpkin pie mix)
1/4 cup(s) vegetable oil
1/3 cup(s) low-fat plain yogurt
1 teaspoon(s) vanilla extract
1 cup(s) all-purpose flour
3/4 cup(s) whole wheat flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1 teaspoon of ground flax seeds
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
Preheat oven to 350 degrees F. Spray 8 1/2″ by 4 1/2″ metal loaf pan with nonstick cooking spray with flour.
In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, flax seeds, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.
Nothing says fall more than smell of pumpkin cupcakes baking in the oven! I love anything pumpkin and these cupcakes that seem more like muffins came out delicious! As part of the recipe it has a cream topping, feel free to cut some calories by leaving this out. The cupcakes come out so good that it’s not necessary. I hope you guys enjoy this and for the ones who actually make it, please share your opinion. =)
1 pkg. (2-layer size) spice cake mix – use egg whites when making mix
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding sugar-free
1 cup canned organic pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese fat-free, softened
1/4 cup Splenda
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in splenda and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.