KAMINEKO
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Pumpkin recipes

Wednesday, October 16, 2013

Thanks for those who sent me recipes...they are much appreciated!

The following are a couple of "clean eating" recipes that I found and thought I'd share. Honestly, I have never seen a "cooking pumpkin" as large as the one I received this past week. I have a feeling I will even have some puree leftover for freezing after trying out my various recipesrecipes. I have never used anything other than canned pumpkin so cooking , pureeing and using fresh pumpkin will be a novel experience for me.


SMOKED PUMPKIN CHILI

1 medium to large cooking onion, chopped
3 large cloves of garlic, chopped
1 tablespoon olive oil
2 cans (or one large can) of dark kidney beans, drained and rinsed.
1 can of low-sodium corn kernels, drained and rinsed
1 large (28 ounce) can whole peeled tomatoes, keep the juice
1 can pumpkin puree
1 cup vegetable broth (or beer of choice)
1 tablespoon smoked paprika (or regular)
1 teaspoon black pepper
1/2 to 1 teaspoon salt
10 to 15 sage leaves (optional)

In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.

Pour in the pumpkin puree and vegetable broth (or beer). Mix. Pour in the can of whole tomatoes (with the juice). Mix again.

Then add the kidney beans and corn kernels. Season with the paprika, black pepper, and salt.

Bring mixture to a boil, stirring occasionally. You'll want to use a spatula or mixing spoon to crush the whole tomatoes a bit. Keep them chunky, but try to crush each one a couple times to distribute evenly.

Then lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir occasionally.

Add in the sage leaves (I rubbed mine a bit with my fingers to get the flavor out before dropping into the pot). Cook at a low simmer for another 15 minutes.




PUMPKIN MOUSSE(This one sounds a little plain but I will still be trying it out...sounds like a healthy breakfast and/or snack)

Mix 1/2 cup plain 2% reduced-fat Greek yogurt, 1/2 cup canned pumpkin, and 1 tablespoon honey; top with cinnamon. Refrigerate.
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