Tag Archives: pumpkin

Thai Pumpkin Curry

Thai Pumpkin Curry 2

Pumpkin Curry is one of my favorite things to order at Thai restaurants. Luckily, it is also a meal that you can make at home and end up with restaurant-quality results.

I usually use a butternut squash, but if you have an Asian grocery store nearby, kabocha squash works really well. It is a small green pumpkin that doesn’t get mushy or stringy when cooked. The squash is roasted before adding it to the curry. Half of the squash is pureed with coconut milk and the other half is cut into chunks to stir back into the curry before serving.

I love the thicker texture that the pureed squash gives to this curry. Leave out the chicken and you still have a hearty vegetarian meal.

Choose your favorite vegetables to pair with the squash. I like shitake mushrooms, carrots, red peppers, fresh spinach and zucchini (if you can find decent ones in the winter). In the summer, I add Thai basil from my garden. In the winter, I either use regular sweet basil, or just leave it out.

Thai Pumpkin Curry 1

RECIPE:

Thai Pumpkin Curry

Thai Pumpkin Curry 2

1 butternut squash or kabocha
olive oil, salt and pepper

1 lb boneless chicken breast, cut into very thin strips
1 Tbs Thai red curry paste
2 Tbs soy sauce

2 Tbs olive oil, divided
1 small onion, sliced
½ red bell pepper, julienned
1 medium carrot, julienned
1 medium zucchini, julienned
½ cup sliced shitake mushrooms

2 cans (14 oz) coconut milk
2 Tbs soy sauce
2 tsp Thai fish sauce
1 Tbs brown sugar (or low-carb golden sweetener)
1 tsp salt
2 Tbs lime juice (or 4 kaffir lime leaves, chopped)
2 Tbs Thai red curry paste (adjust amount to personal taste)
1 cup fresh spinach or other greens
1/3 cup fresh basil (Thai basil preferably), coarsely chopped

Cut butternut squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and sprinkle with salt and pepper. Roast at 425°F for 20-30 minutes, or until soft and cooked through.

While squash is cooking, combine sliced chicken, 1 Tbs curry paste and 2 Tbs soy sauce in a Ziploc bag. Let marinate at room temperature while squash cooks.

Heat 1 Tbs oil in wok or large saucepan. Add onion, red pepper, carrot, zucchini and mushrooms. Cook over high heat until crisp-tender. Remove from pan. Add remaining 1 Tbs oil to pan. Add chicken and cook over high heat, stirring until chicken is cooked through.

Peel and cut half of the cooked squash into cubes. Set aside. Place remaining half of the roasted squash (peeled) in a blender with one can of the coconut milk. Puree until smooth.

Add the pureed squash, remaining can of coconut milk (use to rinse out blender), 2 Tbs soy sauce, fish sauce, brown sugar, salt, lime juice and remaining 2 Tbs curry paste to the chicken in the pot. Bring to a boil. Lower heat and simmer for 10 minutes.

Stir in squash cubes, spinach, basil and cooked vegetables. Heat until spinach wilts. Serve in bowls with or without rice.

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Filed under Main Dishes, Soups/Stews/Curries

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread: where summer and autumn collide in a great tasting snack. This is a great way to use an over-abundance of zucchini from your garden (or local farmers’ market) and incorporate the great fall flavors of pumpkin and spices like cinnamon, nutmeg and cardamom.

You can also make these in muffin form for a delicious on-the-go breakfast or lunch box treat. There is no easier way to get your kids to eat their veges. Chocolate chips are optional, but always appreciated (unless you are a certain son of mine).

Pumpkin Zucchini Muffin

RECIPE:

Pumpkin Zucchini Bread

  • Servings: Makes 2 loaves
  • Print

Pumpkin Zucchini Bread

3 eggs, lightly beaten
2 cups sugar
1 ½ cups canned pumpkin
2 cups shredded zucchini
½ cup butter, melted
1 Tbs vanilla
3 cups flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground nutmeg (or cloves)
1 1/2 cups chocolate chips, optional
1 cup chopped walnuts or pecans

Preheat oven to 350°F. Grease and flour 2 medium loaf pans.

Combine eggs and sugar in a mixing bowl. Add pumpkin, zucchini, melted butter and vanilla and mix well. In a separate bowl, combine dry ingredients. Gradually add to pumpkin mixture and stir until just incorporated. Stir in chocolate chips and nuts. Pour into 2 loaf pans.

Bake at 350°F for 60 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes. Remove and cool on a wire rack.

FOR MUFFINS: Line muffin pans with paper liners (or grease pan). Bake at 375°F for 15-18 minutes.

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Filed under Breads, Breakfast/Brunch, Desserts

Twelve Days of Christmas Cookies: Pumpkin Chocolate Chunk Cookies

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DAY 3: Pumpkin Chocolate Chunk Cookies

These pumpkin cookies are a soft, spiced cookie studded with chopped dark chocolate.

Pumpkin cookies often have a very soft, cake-like texture with very little spread. For a chewier, less-cakey texture, combine and mix all of the wet ingredients (butter, sugar, pumpkin, eggs) at once until just blended instead of the more traditional method of creaming the butter and sugar until light and fluffy and then beating in pumpkin and eggs.

RECIPE:

Pumpkin Chocolate Chunk Cookies

  • Servings: Makes 3 dozen cookies
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Pumpkin Cookies1

3 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ginger
1/8 tsp cardamom (optional)
pinch of cloves & allspice (optional)
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 tsp vanilla extract
1 1/2 cups (about 8-10 oz) coarsely chopped bittersweet chocolate

Preheat oven to 350F. Line baking sheets with silicon mats or parchment paper.

Use a whisk to combine flour, baking soda, baking powder, salt and spices. Set aside.

Use an electric mixer to combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended (don’t cream butter and sugar first; beat together all wet ingredients at once). Mix in the dry ingredients until just combined. Stir in the chopped chocolate.

Drop tablespoons of dough onto baking sheets. Use the palm of your hand to flatten cookies slightly.

Bake for 13-15 minutes or until lightly browned.  Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.

Makes about 3 dozen cookies.

(Recipe adapted from Erin Cooks)

 

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Filed under Cookies, Desserts

Pumpkin Sheet Cake

Pumpkin Sheet Cake

Due to a late Halloween (thanks to Hurricane Sandy) and an earlier than usual Thanksgiving, it is time to do some serious Thanksgiving planning around here!

This is a quick and easy dessert perfect for any fall holiday or for surprising the kids with a mid-week dessert just for the fun of it. It is amazing the bewildered (but joyful) looks on their faces when you produce dessert without any other reason than that you love them.

RECIPE:

Pumpkin Sheet Cake (or Pumpkin Bars) with Cream Cheese Icing

Pumpkin Sheet Cake

4 eggs
1 2/3 cup sugar
1 cup oil
1 tsp vanilla
1 16oz can of pumpkin (about 2 cups)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg

Preheat oven to 350°F.

Using a mixer, beat eggs, sugar, oil, vanilla and pumpkin until light and fluffy.  In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Fold into pumpkin mixture.

Spray a 15x10x1” jelly roll pan to make Pumpkin Bars or a 9×13” pan to make a Pumpkin Sheet Cake with cooking spray (preferably the kind with flour made for baking). Spread batter into prepared pan.

Baking Times: For 15×10” pan: Bake for 25-30 minutes, or until set.
For 9×13” pan: Bake for 35-45 minutes.

Cool in pan; frost in pan.

CREAM CHEESE ICING:
1 – 8oz package of cream cheese
½ cup butter
1 tsp vanilla
2 cups powdered sugar
Pumpkin pie spice and/or cinnamon (optional)
Toasted finely chopped pecans or walnuts (optional)

Using a mixer, beat cream cheese, butter and vanilla until light and fluffy. Beat in powdered sugar. Optional: beat in about 1/4 tsp pumpkin pie spice or cinnamon, if desired.

Frost cooled cake. Sprinkle with nuts and/or pumpkin pie spice for garnish.

Refrigerate cake until ready to serve.

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Pumpkin Oat Waffles with Cinnamon Syrup

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Happy Halloween!

It is not feeling much like Halloween here in western Pennsylvania. On Monday, in anticipation of Hurricane Sandy, school was cancelled (Tue) and delayed (Wed), trick-or-treating was moved to Saturday, and school Halloween parties and parades moved to Friday. Gratefully, we had much less of an impact from the storm than was predicted, so kids are back at school today (on time!). But with all of the Halloween activities for today postponed, it feels like just another wet, slushy Wednesday.

We were all prepared to wake up on Tuesday without power, but instead we had a great day at home together with nothing on the schedule! I love days like that. Days that can start with a great breakfast full of healthy things like pumpkin and oats and topped with unhealthy things like a thick homemade cinnamon syrup.

New at waffle making? Try these Tips for Making Great Waffles.

RECIPES:

Pumpkin Oat Waffles

  • Servings: Makes 20 small waffles
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PumpkinWaffles1

2 cups flour
¾ cup rolled oats
2 Tbs cornstarch
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 tsp cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg

2 cups buttermilk
4 eggs
1 cup pumpkin puree
½ cup butter, melted
½ cup brown sugar

Combine dry ingredients in a mixing bowl. Use a whisk to mix. Combine wet ingredients in a separate mixing bowl. Use a mixer to beat thoroughly. Beat in dry ingredients until just mixed. Do not stir batter after mixing.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes about 5 large Belgian waffles (20 small squares)

Cinnamon Syrup

¾ cup pure maple syrup
¼ cup sweetened condensed milk
2 Tbs butter
½ tsp cinnamon

Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve warm.

 

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Filed under Breads, Breakfast/Brunch, Condiments/Sauces

Pumpkin Cream Cheese Muffins

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Fall and pumpkin just seem to go hand in hand. Cream cheese, however, that is an all-season ingredient. Paired together you get a moist, delicious muffin perfect for any time of the year.

A crunchy, sugary topping on a pumpkin-pie-spiced-cheesecakey muffin. Now all we need is some hot cocoa.

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RECIPE:

Pumpkin Cream Cheese Muffins

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Muffin Batter:
1 cup pumpkin
3/4 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
2 Tbs buttermilk powder
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground allspice

Cream Cheese Swirl:
8 oz (1 pkg) cream cheese, softened
1 egg
1 cup powdered sugar
1 Tbs flour

Topping:
2 Tbs sugar
1 Tbs flour
1 tsp  cinnamon
2 Tbs butter, cold

Preheat the oven to 350˚ F. Line muffin pans with paper liners.

Muffin Batter: Using an electric mixer, beat together the pumpkin, oil, sugars, eggs and vanilla. In a separate bowl, combine the flour, buttermilk powder, salt, baking soda and spices. Add dry ingredients to mixing bowl and beat until just combined.

Cream Cheese Swirl: With a mixer, beat cream cheese and egg until combined. Beat in powdered sugar and flour.

Topping: Mix the sugar, flour and cinnamon in a small bowl. Using a pastry blender, cut in butter until crumbly.

Fill each muffin paper about 1/3 full with muffin batter (about 2 Tbs). Add a small spoonful of filling (about 1-2 tsp). Repeat layers in each muffin cup. Using a table knife, gently swirl batters. Sprinkle topping over the swirled muffin batter.

Bake at 350˚ F for 17-20 minutes. Cool in pan for 5 minutes before removing.

Makes 15-18 muffins.

 

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Filed under Breads, Breakfast/Brunch, Desserts