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Tag Archive: Pumpkin

Nutty About Yogurt Contest

Written on January 15, 2012 by Wannabe Chef in Miscellaneous

Last month Stonyfield and Peanut Butter & Co. asked me if I’d like to participate in their Nutty About Yogurt recipe contest. I jumped at the opportunity since I love both companies and all that they do with their brands. The contest was to create a healthy breakfast option with Peanut Butter & Co. peanut butter and Stonyfield yogurt. My submission was Gluten-Free Pumpkin Peanut Butter Muffins with yogurt filling.

I chose to make muffins because they’re one of those breakfasts you can just grab and go. Sure, you can buy muffins at any Starbucks, but why do that when it’s cheaper to make your own? Plus, you probably can’t get something as delicious as pumpkin peanut butter or gluten-free.

The yogurt filling was inspired by those pastries with cream cheese filling except made lighter and healthier with Stonyfield yogurt. Because the muffins substitute fat-free yogurt, too, most of the fat in the muffins are the healthy fats found in peanut butter.

Please check out the Nutty About Yogurt Sweepstakes contest page and look through all six entries. As an incentive to vote, Stonyfield and Peanut Butter & Co. are offering $1.00 coupons to the first 20,000 voters and 5 random voters will win a prize pack. The contest is open from now until February 13th. Every vote is highly appreciated; thanks for reading and hopefully I’ve convinced you to vote for me!

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Paleo Pumpkin Pie

Written on November 29, 2011 by Wannabe Chef in Dessert

I’ll be the first to admit I hardly eat like the paleo diet; I do, however, when such tasty desserts fit the bill.

I couldn’t decide between making a pumpkin or pecan pie this year. I decided to split the difference and make a pumpkin pie with a pecan-date crust. Since gluten is out of the question, I knew I’d have to get a little creative with the recipe.

For the filling I used butternut squash puree; this tastes much more similar to canned “pumpkin” than fresh sugar pumpkin. I also added some almond butter for richness and flavor. And the maple syrup sweetener adds a nice amber sweetness.

The crust tastes like a soft Larabar. The cinnamon adds amazing flavor to the pie. I was impressed that it held up so well to being baked for an hour. You could also use it as the crust for a raw pie with a little chilling.

Paleo Pumpkin Pie

Prep time: 15 minutes

Cook time: 1 hour

Ingredients(Makes 1 pie):

1 1/4 cup pecans
8oz dates
1/4 teaspoon cinnamon
2 Tablespoons water
1 1/2 cups butternut squash puree
1/2 cup maple syrup
3 eggs
1/4 cup almond butter
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt, divided

Method:

In a food processor, blend the dates, pecans, cinnamon and 1/4 teaspoon of salt until the dates and pecans are finely ground.
Slowly add the water while the dough is pureeing until it comes together and forms a ball. Turn off the food processor.
Preheat your oven to 350 degrees. Press the dough into a pie pan so that there’s 1/4-inch of dough on the bottom and along the sides.
Mix together all of the remaining ingredients until the filling is smooth and uniform.
Pour the filling into the crust. Put the pie onto a water bath and bake for an hour or until the center has cooked through.

Don’t wait until next Thanksgiving to make this pie; it’s too good to wait. Find an excuse to make it this week. You’re almost out of leftovers, right? Right?

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Thanksgiving 2011

Written on November 25, 2011 by Wannabe Chef in Holiday

Expect a lot of recipes to come next week. Until then I’ll be digesting pie and Christmas shopping for myself online. I suggest you do the same.

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Savory Pumpkin Quinoa

Written on November 3, 2011 by Wannabe Chef in Side Dish

It really shouldn’t surprise you that I’m posting a pumpkin recipe this week, with 3 1/2 pounds of homemade pumpkin puree in my refrigerator. ‘Tis the season, I suppose.

Actually, this pumpkin quinoa is one of my favorite savory dishes. I made it a lot last year and was waiting for the weather to get cool to start making it again. The earthiness from the pumpkin combined with herbs makes for an irresistibly savory and comforting dish that’s perfect served hot on a cold night.

If you don’t have herbes de Provence on hand, you can use a mixture of savory herbs that you do have such as equal parts thyme, rosemary, and sage.

Savory Pumpkin Quinoa

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients(Makes 4 servings):

1 cup uncooked quinoa
2 1/4 cups water
1 onion, diced
1 green pepper, diced
2 Tablespoons oil
1 cup pumpkin puree
3/4 teaspoon salt
1/2 teaspoon herbes de Provence

Method:

Wash and drain the quinoa. Combine it with 2 1/4 cups of fresh water in a pot and bring it to a boil.
Cover the quinoa with a lid and turn off the heat. Let it sit for 10-15 minutes to absorb the water and cook.
While the quinoa is cooking, bring the oil up to heat in a large pan over a burner set to medium-high.
Once the oil is hot, add in the pepper and onion and sauté for 5-10 minutes, until the onion is translucent and the pepper slightly charred.
Once the quinoa is done cooking, add in the pumpkin puree, onion, pepper, salt, and herbs. Mix thoroughly and heat it back up if the quinoa has cooled at all. Serve hot.

Comfort food is usually something you grew up with; I never grew up eating quinoa, but this is definitely comfort food. It reminds me of a thick risotto. If you want you can add nutritional yeast, parmesan, or shredded cheddar to give it a sharp, cheesy flavor and make something reminiscent of mac n’ cheese.

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How To Make Pumpkin Puree

Written on November 1, 2011 by Wannabe Chef in How To

Now that it’s officially November, chances are there are a lot of pies in our future. Pumpkin pie is iconic for American Thanksgiving. I wrote a post on making your own pumpkin puree last year but figured I should rewrite it again since it’s definitely a skill that comes in handy for you and me to know.

Some people will argue that the type of pumpkin you roast makes all the difference. I’m not going to say one way or the other since I haven’t tried many varieties out; I simply go down to the store and pick up what’s usually called a “Sugar pumpkin” or “Pumpkin pie pumpkin” because the sign tells me that’s what to buy for roasting your own pumpkin.

To roast it, start by cutting the pumpkins in half and remove the seeds and stringy filling. You can save the seeds to clean them and roast them.

After that, preheat your oven to 375 degrees. Lay the pumpkins out face down on a roasting tray and bake for 70-90 minutes. When they’re done the skin should have the appearance and texture of a deflated football.

Remove the skin(it should peel off fairly easily) and scoop out the insides into a food processor. Blend and pulse until it’s completely smooth. Move the puree into air-tight containers for storing in the refrigerator or freezer.

From 2 small-medium sugar pumpkins that cost $1.50 each I got just over 3 1/2 pounds of pumpkin puree, which would cost around $5-6 for canned pumpkin puree. You’re not going to be able to retire off of making your own pumpkin puree but it’s undoubtedly cheaper, not a lot of work, and an impressive boast to say you made something completely from scratch. It should keep around 5 days in the refrigerator and much longer if frozen.

Of course you don’t have to make a pumpkin pie with this puree; I sure as hell haven’t yet this year. There are plenty of other uses for pumpkin puree such as pumpkin breakfast quinoa, Keep in mind, too, that pumpkin’s a squash just like butternut or acorn and you can substitute it for other squash purees in soup or mashes with very little change in taste or texture.

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Salt And Pepper Pumpkin Seeds

Written on October 25, 2011 by Wannabe Chef in Snack

It’s impossible for me to say “salt and pepper” without finishing it up with an “Ah, push it. Push it good.” Anyone else? No? Just me? Never mind then.

These really are good. Maybe not push-it-good, but good nonetheless.

I’ve roasted a few pumpkins so far this season and every time kept the seeds. I really just want to throw them away because they feel like a hassle but why do that when you can make something delicious with them?

Salt And Pepper Pumpkin Seeds

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients:

Seeds from 1 large pumpkin
1 Tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper

Method:

Clean and rinse the pumpkin seeds to remain any lingering pumpkin on them.
Lay the seeds out and dry them on a paper towel
Preheat your oven to 375 degrees
Toss the seeds with the olive oil, salt, and pepper.
Lay the seeds out in a single layer on a baking pan
Roast until the seeds are dry and crispy, about 50 minutes depending on how wet your seeds are.
Remove from the oven and let cool before touching.

These are addictive on their own, but even better on a salad or mixed with popcorn for a savory snack.

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Hot Pumpkin Breakfast Quinoa

Written on October 24, 2011 by Wannabe Chef in Breakfast

I’m glad so many people have liked and tried the hot banana breakfast quinoa recipe. In 2 weeks I don’t think I can count the number of times I’ve eaten that on just my hands. It’s too easy and too tasty not to get in a rut over.

One change I have tried is this pumpkin version of the same breakfast topped with creamy almond butter and crushed raw almonds for a crunchy chew. It’s just as healthy and quick and easy to make. The only difference I noted was that it rises and falls more in the microwave than the banana version, so be careful not to fill the bowl too much.

Hot Pumpkin Breakfast Quinoa

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(Makes one serving):

1/3 cup cooked quinoa
1/3 cup pumpkin puree
2 eggs
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 Tablespoon maple syrup(optional)
Nuts, nut butter, and dried fruit for topping

Method:

Mix the pumpkin, quinoa, eggs, salt, spice, and sweetener if using in a small bowl.
Pour into a ramekin or other microwave-safe bowl and microwave on high for 3 minutes until the center is cooked through.
Remove from the microwave. The top will fall slightly. Top with nuts, nut butter, or dried fruit.

The pumpkin breakfast quinoa is slightly denser and less sweet than the banana version without the optional maple syrup. Personally I prefer the banana but this brings a nice seasonal twist to breakfast.

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Almond Flour Pumpkin Bread

Written on October 10, 2011 by Wannabe Chef in Breakfast, Holiday, Snack

Christopher Columbus discovered America.

I discovered that you can make a moist and delicious pumpkin bread that’s gluten and grain-free. Not to belittle Mr. Columbus’ achievement, but I think that’s pretty damn good.

Maybe I’m just a little too excited because I wasn’t sure this could be done. A few hours before I pulled this loaf out of the oven, it was literally just a bunch of almonds and a whole pumpkin. Not pumpkin puree. Not almond meal. Just the raw ingredients.

After roasting + pureeing the pumpkin and grinding the almonds, I threw these ingredients together and hoped for the best. Luckily, the best is what I got. This pumpkin bread is sweet, soft, moist(I hate that word but it really is) and spicy. It’s one of the best pumpkin breads I’ve had ever; it just happens to be gluten-free.

Almond Flour Pumpkin Bread

Prep time: 10 minutes

Cook time: 75 minutes

Ingredients(Makes 1 loaf):

2 cups almond flour
3/4 cup brown sugar
3/4 cup pumpkin puree
4 eggs
6 Tablespoons oil
1/4 cup tapioca starch(or corn starch)
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
pepitas to garnish(optional)

Method:

Preheat your oven to 350 degrees.
Add all of the ingredients except for the pepitas into a large bowl and mix until fully combined. Stir extra well to ensure there aren’t any clumps.
Grease a medium-sized loaf pan and pour the batter in.
Bake for 75 minutes or until the center is cooked through.
Remove and let cool for an hour before removing from the pan.

On top I spread a little(or a lottle) ginger jam. Have you seen this stuff? It’s made by Ginger People; it’s basically crystallized ginger made into a jam, and it’s heaven. A little goes a long way, though, which is why that jar has lasted me almost 2 years. This would also be good with pumpkin butter, cream cheese, peanut butter, or plenty of other spreads.

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Sick Day Comfort Food

Written on December 11, 2010 by Wannabe Chef in Highlights

For the first time so far this year that I can remember I’ve been sick. Of course it has to happen right at finals time; how could it not? Well, I’ve been pushing through to finish strong(the semester that is) while my trash basket looks like graveyard for tissues and paper towels(because that’s what I used after I ran out of tissues).

I’ve had more time to cook this week than ever but no desire to make anything other than pumpkin quinoa stuffing. What is better sick day comfort food than steaming hot carbs? The first time I made it, I mixed in some tofu for protein and put it over greens and called it lunch. It was nice not to have to do anything more than push the start button on my rice cooker.

The very next day, I made the exact same thing, except with leftover chicken. Isn’t that exciting? I also used cinnamon as the spice instead of Herbes de Provence because I was reading on Twitter that cinnamon does everything from slowing down carbohydrate digestion to boosting your immune system. If I have to eat a pan of maple cinnamon blondies to get better, so be it.

What do you like to eat when you’re sick? I could clearly use ideas. Otherwise I’m just going to turn into a pumpkin.

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Pumpkin Pie Spiced Mashed Potatoes

Written on November 20, 2010 by Wannabe Chef in Side Dish

This recipe came along more as a fluke than anything else. I had already started to make mashed potatoes when I suddenly realize all I had for “milk” was vanilla almond milk. After giving it a shot and adding pumpkin puree, I realized the vanilla and almond flavors blended perfectly to make this a pumpkin pie-like mashed potato. The salt, nutmeg, and other spices lend the perfect flavors to make this a flavorful dish without too much fat.

Pumpkin Pie Spiced Mashed Potatoes

Ingredients(Makes 4 servings):

3 medium baking potatoes
1/2 cup pumpkin puree
1/3 cup vanilla almond milk
2 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
a pinch of black pepper

Peel the potatoes and cook them until they are tender(you can use an oven or a microwave for faster cooking. Mash the potatoes to a smooth puree.

Add in the almond milk, pumpkin, and melted butter and continue to mix until it’s completely consistent. Lastly, stir in the salt, pumpkin pie spice, nutmeg and pepper. Serve hot.

Warm, comforting, pumpkiny—what’s not to love? Get your fill while it’s still in season.

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