9-9-09
Styrian pumpkin stew (recipe by Johann Lafer)
Ingredients for 4 persons:
1 ¾ lb grated pumpkin
¼ lb shallots, finely diced
½ cup beef broth
1 teaspoons paprika
2 tablespoons sour cream
1 tablespoon pumpkin seed oil
2 tablespoons pumpkin seeds
Pepper
Butter
Salt
Instructions:
Salt pumpkin, let it stand for 20 minutes, then squeeze and drain using a kitchen towel. Heat butter in a pan and sauté shallots. Add pumpkin and beef broth. Cover and simmer for about 10 min. over medium heat.
Meanwhile, brown the pumpkin seeds in a skillet without using oil. Season pumpkin stew with paprika and pepper. Stir in sour cream. Finally add pumpkin seeds and pumpkin seed oil.
I think you might be able to find pumpkin seed oil at any health food store of Swanson Vitamins (they have a website).
9-9-09
Styrian Pumpkin Bread Suzanne Voigt, 10/10/08
With the arrival of pumpkin season comes the opportunity for some of the most unique and tasty pumpkin bread made from the freshest ingredients - Styrian Pumpkins!
What makes these pumpkins so unique are their hull-less seeds and the amount of oil they contain. Pumpkin seeds historically have been eaten as "snack-food" and more recently, pumpkin seed oil has been credited with prevention of bladder and prostate problems, even to shrink enlarged prostate glands in early stages. Styrian pumpkin seeds are not only hull-less making them easy to eat/use but they contain higher amounts of the beneficial oil than any other variety of pumpkin seed. In Austria, the Styrian pumpkin is produced and coveted solely for its seeds with the pulp thrown to the pigs. But here in Saratoga, Otrembiak Family Farm, which grows this beautiful green and yellow striped pumpkin, uses both pulp and seeds to make a delicious and nutritious bread. The seeds have a nutty flavor and are delicious as a nut substitute or topper for the bread. And they may throw the pulp to the pigs in Austria, but not at Otrembiak Farm, where they use the pumpkin’s flesh for baking bread (and cookies, as well as soup). Another use for Styrian Pumpkins is of course, Jack-o-laterns where there green and yellow coloration adds a special ornamental touch.
Styrian Pumpkin Bread (makes 2 loaves)
2 cups of fresh cooked pumpkin from 1 Styrian Pumpkin
3 1/2 cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1 cup Styrian pumpkin seeds
1/2 cup water
Preheat oven to 350 degrees.
In a large bowl, mix together all dry ingredients (flour, baking soda, sugar, cinnamon, nutmeg
and allspice). Add eggs, water, oil, and pumpkin, stir until well blended.
Mix in pumpkin seeds, leaving a few to sprinkle on top.
Pour into two lightly greased and floured 9x5 bread pans.
Bake for approximately 1 hour, or until a knife inserted in the middle comes out clean.
9-15-09
How to cook a spaghetti squash
Wash spaghetti squash, remove stalk. Cut squash in half lengthwise. Scoop seeds out of the center of the spaghetti squash and discard. Spray a baking pan with pam or similar product. Put squash in cut side down and put about 1/2 inch water in pan. Cover pan with foil. Bake at 375 for approximately 45 -60 minutes; depending on size of squash. It could be longer. When you can poke a fork through the "hard" skin and easily into the squash, it it done. Remove from oven and turn cut side up. Let cool for a little while until you can handle it. Scrape lengthwise with a fork, it will come out stringy like spaghetti. Add your favorite marinara sauce or butter, salt and pepper. You can also look online for some great spaghetti squash casserole recipes.
9-15-09
How to cook a fresh pumpkin
First of all, Jack O lantern pumpkins are not made to be pumpkins to cook and eat; they are for decoration and the sugars are not proper to make the pumpkin worth eating. Make sure you are using a pumpkin that is for cooking such as a sugar pumpkin or pie pumpkin. Always ask your supplier if they think it is a good variety for eating.
Wash your pumpkin very good and dry off. Using a very sharp knife, cut in half and take out seeds and strings from the center. Save the seeds for roasting, if you desire ;) Cut the halves into chunks (about 2 inches by 4 inches). Put skin side down in a single layer in a baking pan with sides. Add about 1/2 inch of water to pan and cover with foil. Bake at 375 for about 45 minutes to an hour. Test with a fork poked into meat of the pumpkin. If it is very tender, it is ready to come out of the oven. You might have to check several pieces. Let cool and then scrape meat off of skin into a food processor or bowl. Process or mash well. At this point, you can measure out for your recipe. You can also freeze according to amount your recipe needs. Note: when thawing frozen pumpkin it will have a lot of water in it, so you might need to do it over a food sieve. Always freeze in amounts as required for your recipe. Follow any recipe that calls for canned pumpkin.
9-18-09
Butternut Squash Gnocchi (thanks Jenny D. for sharing)
1 butternut squash
1.5 c. all-purpose flour
1 tsp salt
2 eggs, lightly beaten
Cook the squash by either cutting in half and roasting at 375 for 40 minutes
or by poking several holes in it with a knife and microwaving on high for 10
minutes. Whichever method is used, the squash should be tender all the way
through. Remove and discard seeds and strings with a spoon. Allow the
squash to cool to handling temperature.
When cool, use a spoon to remove the squash pulp from the skin. Place pulp
into a large mixing bowl. Add flour, salt and eggs. Mix, squashing with
your hands, until well blended and fairly smooth.
Bring a large pot of water to a boil. Drop in walnut-sized balls of dough,
12-15 per batch. When the dumplings rise to the surface, allow them to
poach for an additional 2 minutes. Remove with a slotted spoon so that they
can adequately drain.
I eat these drizzled in melted butter or olive oil mixed with sage and
sprinkle with parmesan cheese.
9-19-09
Green Tomato Salsa from Cooks.com (Thanks Becky B. for sharing)
4 c. chopped green tomatoes
2 c. chopped and seeded swet peppers (banana, red bell)
1 c. chopped and seeded jalapenos, approximately 1/2 pound = 1 c. chopped
1 c. chopped onion
2 tsp. salt
1 1/2 c. cider vinegar
3 cloves crushed garlic
lime juice
Chop all ingredients and place in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes.
Makes about 5 pints.
9-20-09
Chicken and Dumplings
(from my friend Judy, DG)
4-5 lb. whole chicken
2 t. salt
½ t. pepper
1 t. poultry seasoning
1 T dried parsley flakes
Clean and wash chicken. Place in kettle with just enough boiling water to cover. Add salt & pepper. Cover. Simmer gently until tender, 2-3 hours. Add more water if necessary. Let cool in stock.
Remove from stock and remove meat from bones. Put meat back in stock, add more poultry seasoning and parsley flakes, salt and pepper to taste, if desired. Make dumplings and add to boiling stock.
Dumplings
1 ½ c. flour
2 t. baking powder
¾ t. salt
3 T. shortening
¾ c. milk
Blend dry ingredients. Cut in shortening. Blend in milk. Drop by spoonfuls onto chicken in boiling stock. Cook slowly for 10 minutes with kettle uncovered and then 10 minutes tightly covered. To prevent soggy dumplings, use domed cover.
Makes 8 to 10 dumplings.
I made the dumplings just like this recipe says.
It was absolutely delicious! I think next time I would double the dumpling recipe as I had more soup and no dumplings left..
BTW, this was enough for 2 very hungry guys and a one bowl lady :) with 2 small servings left for leftovers.
9-21-09
Dana’s Pumpkin-Ginger Soup with Pumpkin Crisps from Dana McMahan
Serves four as a starter, two as a main course
Preheat oven to 350
1 small pumpkin, halved, seeds removed (reserve a few shavings of the flesh)
4-5 fingerling potatoes
1 cup ginger beer
1 bulb fennel, sliced
1 shallot, diced
olive oil
2 whole star anise
5 cardamom pods, insides popped out (use 1 tsp cinnamon if you don’t have cardamom)
Crème fraiche (optional for garnish)
Roast pumpkin and potatoes 30-45 minutes until soft
Remove from oven and cool enough to work with
Dice into 1 inch pieces
Meanwhile heat some olive oil in a large sauté pan and cook fennel and shallots until soft but not brown
Add ginger beer and simmer, stirring occasionally until reduced by about half
Combine pumpkin, potatoes and fennel mixture in a slow cooker. Add 3 cups of vegetable broth, star anise and cardamom. Cook on high 3-4 hours, stirring from time to time. Add more broth if it looks too thick.
Using an immersion blender, or carefully transferring soup to a blender a cup or two at a time, blend soup until it begins to be creamy, but still has a few chunks remaining
Fry the shaved pumpkin, drain and salt.
Ladle soup into bowls and drizzle with crème fraiche if you like, and top with pumpkin crisps.
9-23-09
Evelyn Ashcraft's Jello Salad
My friend Evelyn passed away this week. She was one of the kindest, sweetest women I've ever known. Her husband, Wilbur, whom she took care of after a farming accident 11 years ago, passed only 6 days earlier. Years ago she made this recipe for a dinner she invited Ralph and I to; I loved this recipe so much that she gave it to me. I haven't made it in a long time, but it is sooooo good and I wanted to share it with you. I hope you try it and enjoy. :) Kathy
1 large pkg jello, any flavor
1 cup boiling water
1 can 15 1/2 oz. crushed pineapple, drained
1 8 oz container Cool Whip
1 3 oz pkgs cream cheese
1 cup cold water (don't use quite a cup)
1 cup chopped walnuts
Blend jello mix and cheese as good as possible. Add boiling water. Stir and cool until it starts to thicken. Add pineapple, cool whip, cold water, and nuts. Blend well. Chill until set.
Evelyn note: Lime jello is very good in this.
Thank you Evelyn for years of friendship and wonderful food. I'll miss you; see you in Heaven.
9-23-09
Potato and Spaghetti Squash Latkes from Heather Sidwell
I made these at a party and people couldn't get enough!
1 package frozen shredded potatoes (thawed and drained; or shred your own in food processor, just make sure to get out as much water as possible)
1 large spaghetti squash, roasted and strands scraped out
1 large egg
2 tsp lemon juice
dash of hot sauce
salt and pepper, to taste
Mix all ingredients together in a large bowl. Form 1/4-1/3 cup fulls into pancakes. Pan-fry in skillet coated thickly with vegetable oil until heated through and browned (usually about 3-4 minutes per side).
You can top these however you want. We use sour cream mixed with fresh chopped dill and smoked salmon. It's delish!
10-02-09
Beef Stew with Vegetables
2.5 lbs stew beef (you can use less if you’d like)
1 onion chopped
3 tsp vegetable oil
3 tsp seasoned salt
1 32 oz container vegetable broth
Hot water
5 to 6 MSG free beef bouillion cubes
3 to 4 cups peeled and cutup (small white potatoes)
3 to 4 carrots, peeled and sliced or 2 cups green beans, cut up
2 bay leaves
Salt and pepper to taste.
Sour cream!
Good artisan bread!
Warm oil over medium-high heat. Add beef, onion, seasoned salt. Saute until beef is browned and onions are tender. Add vegetable broth and 3 or 4 of the bouillion and hot water to cover beef, about an inch over.
Simmer for 1/2 hour or more. Add potatoes, carrots or green beans, remainder of boullion and bay leaves. Add salt and pepper to taste.
Simmer for a few hours.
Eat with a dollop of sour cream and some good artisan bread! Yummy!
10-21-09
Fried Apples
Serve these fried apples with breakfast or as a side dish to pork or ham.
Ingredients:
- 8 medium Granny Smith apples, chopped
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Preparation:
Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.
01-24-10
BAKED SMOKED HAM with Honey/Bourbon Glaze
from Misty Meadows Farm
1 bone smoked ham from Misty Meadows Farm ;)
Whole cloves
Glaze:
1 cup honey
1/4 cup bourbon, optional
1/2 cup butter
2 tablespoons whole cloves
Preheat oven to 325.
Do criss cross cuts along sides and front of bone-in ham. At each cross cut, press in one whole clove. DO NOT TRIM FAT OFF OF HAM.
DO NOT COVER (no matter what Ralph tells you) Cook for 1/2 the time and then turn to bottom side, starting with fat side up first.
Bake for 25 to 30 minutes per lb. At the last 30 minutes of cooking, make glaze by mixing all glaze ingredients in saucepan. Bring to a boil and cook for 1 minute. Spread on top of ham and bake for 30 minutes more.
Always use a meat thermometer. Temp should be 160.
2-5-10
Seared Lamb with Balsamic Sauce
Lamb's assertive flavor is tempered by the sweet-savory sauce and fruit-studded pilaf.
Time: 40 minutes
INGREDIENTS
2 teaspoons olive oil
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, chopped
1/4 cup dry red wine
1/3 cup fat-free, less-sodium beef broth
2 tablespoons balsamic vinegar
1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.
Yield: 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
CALORIES 253 ; FAT 11.6g (sat 3.7g,mono 5.7g,poly 0.9g); CHOLESTEROL 90mg; CALCIUM 34mg; CARBOHYDRATE 5.9g; SODIUM 357mg; PROTEIN 29.4g; FIBER 0.8g; IRON 2.2mg
Cooking Light, JANUARY 2010
