The Weekend Challenge 3!
We're going to go Iron Chef-style this week, with a theme ingredient: PUMPKIN!
Who knew I would have such ulterier motives when I posted about pumpkins? But let's face it, pumpkins really are versatile. Anything you can do with just about any other squash, you can do with pumpkins. Need I list off all the options? Of course not. You're smart people. Plus, I already listed them off in my previous post. If you run out of options, just ask yourself: what can I cook with yellow squash? Or zucchini? Or butternut squash? Then just use pumpkin instead and see how it goes.
Let your imagination run wild. And if your imagination gets eaten by a bear in the wild, then feel free to post your favorite pumpkin pie recipe. I'm always on the lookout for good pumpkin pie recipes. But I will award bonus points (for whatever they're worth) to anything that goes exotic. The more exotic, the more imaginary bonus points I will award. And yes, pumpkin seeds are fair game too.
You have until Monday morning to come up with something and post it to my comments area. You can use any cooking method out there, or you can even go raw. Actually, with pumpkins, I don't think I would recommend going raw, but hey, it's your choice. You have three days, people! Allez Cuisine!
I try to use the items listed in the challenge, and little to no more. So here is a babyfood recipe using only the item(s) from the challenge:
ReplyDeletePumpkin Babyfood:
Open can of pumpkin.
Freeze some in a tupperware.
Feed a half cup or so to the baby.
Voila. Bon appetite
We planned to make this recipe until we realized our red lentils were sprouting....
ReplyDeleteThis recipe was printed in The Arizona Republic on March 31, 2004.
"The following dish recalls the red lentil stew so fragrant and tempting that, according to the Bible story, it won Jacob his birthright. For a meal-in-a-bowl with complementary protein, serve atop steamed basmati rice.
Cumin-Scented Stew of Red Lentils, Chickpeas, and Pumpkin
1 cup red lentils
3 cups of water
1 carrot, scraped and cut into diagonal slices
1 medium onion, coarsely chopped
1 to 2 cups of peeled pumpkin or butternut squash
1/2 t of salt
1 1/2 t ground cumin
3 garlic cloves, pressed
1/2 t ground tumeric
1/2 t freshly ground black pepper
2 t freshly grated ginger (or 3/4 t dried)
15 ounce can chickpeas, drained
1/3 cup chopped fresh Italian flat parsley or cilantro to garnish
Procedure:
1. Place the lentils in a pot and cover with water. Swish them around, drain and cover with fresh water. Repeat procedure until water runs clear. Transfer to a pot with the 3 cups of water and bring to boil. Partially cover (or the pot will boil over), and cook over low heat for 15 minutes, stirring occasionally.
2. Add the vegetables, spices and the chickpeas; partially cover and cook 30 minutes or until the stew is thick. Stir gently from time to time during the cooking process.(If the stew is too thick, or if serving over rice, add boiling water and thin to desired consistency. Let cook 5 minutes longer. If too thin, remove cover and slightly raise the heat, if necessary, to evaporate excess water.)
3. To serve, divide among bowls and garnish with parsley or cilantro.
Source: (Recipe from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer, 2004, HarperCollins, $29.95)"