Posts Tagged ‘pumpkin’

Black Bean & Pumpkin Chili

January 23, 2009

100

This is by far my favorite chili recipe ever. It’s filled with a ton of beans, which is what I expect out of a chili. Plus it’s got pumpkin! You should know by now that I love pumpkin more than just about anything. You can’t really taste the pumpkin in it (Spencer can’t tell and I don’t tell him) but just knowing it’s there makes me feel healthier.

My original plan was to do this without meat (normally I do chicken or turkey) but Spencer said he’d prefer at least a little meat. I had about 1/2 pound of ground beef in the freezer so I browned it up to throw in the chili. It was just enough meat to know it’s there, but not so much that’s it’s the only thing you see/taste.

Black Bean & Pumpkin Chili
adapted from Taste of Home

1 medium onion, chopped
3 garlic cloves, minced
1/2 pound ground beef
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, cook ground beef, onion, and garlic in olive oil. Drain off fat and transfer mixture to crockpot. Stir in remaining ingredients. Cook on low 4 to 5 hours.

Pumpkin Pie Fudge

November 27, 2008


We’re having an easy Thanksgiving this year. My grandparents are out in the Caribbean somewhere and my Aunt’s family decided not to drive in from New Orleans this year, so it’s just my husband, Landon, and my parents. My mom decided to do a simple dinner and didn’t want my help since I’m so busy studying for finals. Little does she know, I’m doing more procrastinating than anything. I took it upon myself to do desserts and after tasting this fudge, I’m so glad I did.

It’s an understatement to say that my husband is tired of my pumpkin goodies. When he spotted the fudge he literally groaned and said, “Let me guess what that is…” but then he and a friend sat here eating almost half of the fudge! So I guess it’s not that awful. ;)

This was so simple, relatively quick, and obviously good. I even made it without a candy thermometer. Why you ask… because whenever I use a candy thermometer I have to throw it away. It’s just one of my things. And it gets really old buying a candy thermometer ever few months only to throw it away hours later. I’ve officially given up on buying them.

My advice if you’re making this: melt the white chocolate or chop into teeny tiny pieces. I used chips and despite pouring 235 degrees of pumpkin on them, I still have some chunks.

Pumpkin Pie Fudge
from: Annie’s Eats

3 cups sugar

¾ cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin puree

2 tbsp. corn syrup

2 ½ tsp. pumpkin pie spice

9 oz. white chocolate, chopped

7 oz. jar marshmallow crème

1 cup walnuts, chopped and toasted

1 tsp. vanilla extract

Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Enchiladas in Pumpkin Sauce

November 11, 2008

I get those daily emails from Martha Stewart, you know, all 15 of them. I can’t really tell you why because I rarely even open them but a few weeks ago this recipe came. It sounded fun but I deleted the email anyway. A few days later, I’m flipping through Everyday Food and there it was again. I’ve owned this book for probably a year and never even noticed the recipe so I figured it was a sign. A sign from the pumpkin gods.

I regretted making these as soon as I began. I’ve always made enchiladas with a saucy inside. This was just chicken and green onions. Then I ran out of chicken and had to use some diced ham for a couple of the enchiladas. THEN I got scared of the pumpkin. My beloved pumpkin. It looked disgusting.

But then I tried it. And I wondered why it was good. I kept thinking that the next bite would be gross. Then the next bite. Then the next. And it never was. The ham was a giant mistake but the chicken ones were great. I still would’ve like some sauciness inside the enchiladas but I’ll give that a try next time.

Enchiladas with Pumpkin Sauce
from: Martha Stewart

2-3 cups cooked, shredded chicken
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)

  1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
  3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
  4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Pasta with Pumpkin and Sausage

October 21, 2008


This pasta… omg, I’m so in love with this pasta. I think I could have it once a week for the rest of my life and never get tired of it.

Now for the bad news. It’s a Rachael Ray recipe. Excuse me while I eat every bad word I’ve ever said about her recipes. This has restored my faith in her so much that I’ve actually got another one of her recipes on tomorrow’s meal plan. Crazy or what?

But I will say that the whole “three turns around the pan” thing still makes me want to scream. If you put 1/2 cup, just leave it as that. I don’t mind washing an extra measuring cup. Okay, thanks.

Pasta with Pumpkin and Sausage
from: Food Network

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup  heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Pumpkin Cinnamon Rolls.

October 11, 2008

It’s pumpkin week in our house! I bet your rolling your eyes just like the husband did when I told him about it. But I seriously adore pumpkin.

I made these pumpkin cinnamon rolls last night and there’s only one left. 13 cinnamon rolls gone in less than 24 hours. I’d say they were a success. I especially love the icing. Most cinnamon roll icing is just vanilla flavored but this one has cinnamon. So good.

One more thing.. the recipe says it makes 2 dozen so I halved it and still got 14 out of it. And they’re HUGE. I would definitely recommend cutting it down unless you’re making them for a big group.

Pumpkin Cinnamon Rolls
Taste of Home

2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.


Follow

Get every new post delivered to your Inbox.