Pumpkin, a Super Food for All 12 Months of the Year

Pumpkin, a Super Food for All 12 Months of the Year

DeeDee Stovel

Language: English

Pages: 224

ISBN: 1580175945

Format: PDF / Kindle (mobi) / ePub


Nutritious, delicious, and amazingly versatile, pumpkin provides necessary vitamins, protein, and complex carbohydrates to a balanced and healthy diet. Reap the benefits of this superfood as you take advantage of its mellow flavor and smooth texture to add a new dimension to your favorite dishes. Using both fresh and canned pumpkin, DeeDee Stovel offers 125 easy-to-follow recipes that include Thai Pumpkin Soup, Pumpkin Pizza with Gorgonzola Cheese, Pumpkin Panna Cotta, and, of course, Pumpkin Pie. Dig in!

Pasta: Fresh, Simple and Delicious

Modernist Cooking Made Easy: Getting Started

Jeffrey Saad's Global Kitchen: Recipes Without Borders

Raw Foods Bible

The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home

101 More Things to Do with a Cake Mix

 

 

 

 

 

 

 

 

 

 

 

 

 

DECORATIONS Find a length of black fabric that will cover your table and a smaller textured piece of orange fabric for a runner. Make the decorations simple by strewing bittersweet down the center of the table on the runner and tucking little pumpkins, persimmons, and real or artificial autumn leaves between the branches. Hollow out some of the little pumpkins to make candlestick holders and place them randomly in the mix. CHAPTER 5 MAIN COURSES Here we have the heart of the

and place on the counter. Flatten into a disk and, with the heel of your hand, smear the dough toward the edge about 6 times. Flatten into a disk, wrap in plastic wrap, and refrigerate for several hours. 4 To roll out the dough, place the flattened disk between 2 sheets of waxed paper. Roll the dough slightly bigger than the 9-inch tart pan. Place it in the pan and trim any excessive overhang to ½-inch. Fold the outer edge into the tart pan to make a double edge. Refrigerate the dough for 30

sage, and ½ teaspoon of the salt, and cook, stirring frequently, for 5 minutes, or until the pumpkin is slightly tender. Add the garlic, ½ cup of the mushroom liquid, and the mushrooms. Stir for another minute to scrape up the brown bits. 3 If using grilled chicken, cut into 1-inch pieces and add to the skillet. Cook for several minutes over medium-low heat to blend the flavors. Add another ½ to ¾ cup of the mushroom liquid, the remaining salt, the cream, and the cheese. Cover and cook for

unbleached all-purpose flour 2/3 cup sugar, plus 2 tablespoons 1 teaspoon butter 2 cups milk 2/3 cup heavy cream ½ teaspoon salt ¼ teaspoon ground cardamom ¼ teaspoon ground cloves 2 eggs, beaten 1 cup dates, chopped ½ cup walnuts or pecans, chopped and toasted Partially baked 9-inch piecrust (see page 153) TOPPING 1 cup heavy cream 1 tablespoon confectioners’ sugar 1 teaspoon pure vanilla extract 1 Lightly brown the pumpkin in a heavy skillet over medium heat until the moisture

peaks form and the whites are glossy but not dry. 6 Remove the pie from the oven and spread the meringue over the hot pie filling, starting with a band around the crust. Next fill in the center, so the entire pie is covered with meringue. Touch the meringue with the back of a large spoon in random places to form decorative peaks. Bake for 10 to 12 minutes, or until the meringue is browned. 7 Cool thoroughly on a rack before slicing. This pie is best served the day it is made, but if that isn’t

Download sample

Download