Cooking with Pumpkin
By Big Ideas Press
Cooking
with Pumpkin
Copyright © 2012 by Big Ideas Press
Smashwords
Edition
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new titles - sample recipes - cooking tips
Pumpkin and Chicken Chowder
1 1/2 pounds
boneless, skinless chicken breasts, diced
3 quarts cold water
1
(about 2 pounds) pumpkin, peeled, seeded, cut into 1-inch chunks
1/2
cup green beans
4 potatoes, diced
3 carrots, diced
2 leeks,
diced
4 ears corn (cut from cobs)
2 teaspoons sea salt
1/8
teaspoon black pepper
6 tablespoons whole grain brown rice
Combine chicken and water in large, covered pot and cook for 1 hour. Add vegetables and seasonings to covered pot and cook 1 hour longer or until tender. Add rice 20 minutes before serving and cook until tender. Serve hot.
8 to 10 servings.
***
Old-Fashioned Pumpkin Pie
Crust
3/4 cup
all-purpose flour
3/4 cup whole wheat flour
1 tablespoon
granulated sugar
1/8 teaspoon sea salt
1 tablespoon unsalted
butter
1/4 cup canola oil
2 tablespoons cold water
Filling
4 eggs,
beaten
1 1/2 cups light cream
1 teaspoon vanilla
1 1/2 cups
steamed fresh pumpkin
1/3 cup brown sugar
3 tablespoons
molasses
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/8 teaspoon sea salt
To create the crust, stir all-purpose flour, whole wheat flour, sugar and salt in a large bowl. Caramelize butter in small saucepan over low heat. Let butter cool on stove, combine with canola oil and pour into flour mixture. Stir butter, canola oil and flour mixture slowly until crumbly. Stir cold water gradually into bowl to bind dough.
Place two
overlapping sheets of parchment paper on flat, work surface. Flatten
dough on paper into 13-inch circle with a rolling pin. Place flatten
dough in 9 1/2-inch pie pan. Fold dough edges under rim and crimp
with fork. Cover pan with plastic wrap and refrigerate.
Preheat oven to 325
degrees Fahrenheit. Combine all filling ingredients in large bowl and
stir until smooth. Pour filling ingredients into prepared crust and
bake for 25 minutes or until just firm. Let pie continue to cool on
wire rack.
8 servings.
***
Spiced Pumpkin Drop Donuts
1 1/2 cups sifted
all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea
salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground
cinnamon
1/8 teaspoon ground cloves
1/2 cup sugar
1/2 cup
milk
1/2 cup canned pumpkin
1 egg
Vegetable oil for deep-fat
frying
Confectioners’ sugar to decorate
Sift together flour, baking powder, salt, nutmeg, ground cinnamon, cloves and sugar in a large bowl. Place milk, canned pumpkin and egg in a blender and blend on low speed until combined. Add half the dry ingredients to wet mixture in blender; cover and blend on low speed about 5 seconds. Add remaining dry ingredients; cover and blend on high speed until combined.
Drop teaspoonfuls
of the mixture into deep, hot fat (365 degrees Fahrenheit) vegetable
oil. Fry about 4 minutes or until golden brown on all sides. Remove
with slotted spoon and drain on paper towels. Coat with
confectioners’ sugar and serve at room temperature.