Tuesday, November 16, 2010

Pumpkin, pumpkin, pumpkin

I just roasted and pureed 2 pumpkins. I am going to have to start cooking with pumpkin every week. My current pumpkin recipe collection includes pumpkin pancakes, pumpkin bread, and a Julia Child's pumpkin soup recipe.

In celebration of the vegetable I'm going to find some new recipes and I'll update my blog if I find some winners. If you have a good recipe let me know.

If you want to make your own puree, you just cut it in half, scoop out the insides, put each half cut side down on a pan, and cook at 350 degrees until it's soft. You can poke it with a fork or do a push test. Let it cool down. Cut it into chunks and puree it in a food processor or blender. I put about 1 1/2 to 2 cups in a freezer bag and freeze it in stacks so it stays flat.

Also I'd like to update my quinoa and beans experience. Made another batch but used 50/50 mix of black eyed peas (a bean fyi) and black beans. I used dried beans and cooked them in the crock pot (low setting 6 hours). I cooked the quinoa separate and added it to the beans when they were done. Instead of roma tomatoes, I made a little salsa of tomatillas, cucumber and the cilantro and added that instead. Loved it.


soybeanlover said...

Mm pumpkin is awesome. Here the just cut it into bite size pieces, boil it with soy sauce and sugar, and just eat it as a side dish. Oh and have you tried roasting it flesh up @230C for 45 minutes? Absolutely divine. So good in fact that my toddler steals pieces as I scoop it out, post cooling. Enjoy!!

sara jensen said...

Derek has made us some dreamy pumpkin desserts lately, but not with home made puree- wow!!!! So cool!