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!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

boiling, about 3 minutes. 4 Season with the lime juice and salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts, if using, over each serving. Party Menu THIS TIME OF YEAR IS A GREAT EXCUSE to have a pumpkin potluck. What follows are some great party recipes. Or you could truly rely on potluck and ask your friends to bring their favorite pumpkin recipe, hoping that you will not be deluged with pumpkin pie and pumpkin soup. *Pumpkin Martinis *Pumpkin

tablespoon balsamic vinegar, plus more for sprinkling ¼ cup minced parsley ½ teaspoon salt 1 Granny Smith apple, cored and cut into ¼-inch dice 2 tablespoons crumbled goat cheese 2 tablespoons toasted chopped pecans Freshly ground black pepper 1 Heat the oven to 400°F. Brush the inside and outside of each pumpkin chunk with oil. Rub the maple syrup on the insides of each chunk. Bake for 45 minutes, or until easily pierced with a fork. 2 Cool slightly, peel, and dice. Measure out 1 cup and

Sausage, and Pumpkin Acreamy pumpkin sauce envelops coils of fusilli. I thank my niece, Maura, for this very satisfying combination. Enjoy it with the remaining white wine, steamed baby peas, and a big green salad. SERVES 6 2 tablespoons olive oil 1 pound bulk sweet Italian sausage 1 medium onion, thinly sliced 4 cloves garlic, minced 1 bay leaf 2 tablespoons fresh sage, chopped 1 cup dry white wine 1 cup chicken broth 1 cup canned unsweetened pumpkin ½ cup heavy cream ½ teaspoon

thing and freeze until just before ready to serve. 8 For the final assembly, heat the oven to 500°F. Make the meringue by beating the egg whites in a large bowl with clean beaters until foamy. Add the cream of tartar and salt and continue beating on high, until soft peaks form. Slowly add the sugar, 1 tablespoon at a time so the sugar can dissolve. Beat until thick and glossy, but not dry. Add the vanilla. 9 Remove the cake and ice cream from the freezer, unwrap, and place it on a heat-proof

saucepan over medium-low heat, until small bubbles form around the edge. Do not let it boil. Stir occasionally to prevent scorching. 3 Remove pan from heat and stir in the gelatin, orange zest, and cardamom. Pour into four dessert dishes and let sit until the milk has cooled. Stir each dish and refrigerate for several hours. 4 Serve cold, garnished with a sprig of mint on each. Peachy Pumpkin Crisp Crisps speak of summer, but when fruits are out of season, this rich, spicy combination

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