i baked 2 sugar pumpkins last week. the first one was my inspiration to make a Three Sisters Stew.
http://www.care2.com/greenliving/three-sisters-stew-recipe.html
i didn't have pinto beans in the pantry and used 1 can of black beans and 1 can of a 3 bean mix. and i used the can of diced green chiles.
i wasn't overly impressed with it the night i made it, but the leftovers were incredible! the 1-2 hours of rest time suggested just wasn't enough to let all the flavors do all their flavor things.
the second pumpkin was converted to cookies!!
i modified a squash cookie recipe that i had loved last fall. i used bob's red mill gluten free baking mix. actually the whole measuring process became a nightmare of a math test covering fractions. my recipe called for 1.5 cups of squash and i had 2.5 cups of pumpkin i wanted to use .....
i most certainly would have flunked the math test, but the cookies turned out awesome! i added dried blueberries, dried cranberries and white chocolate chips. they have almost a muffin top texture. mmmmmm!
1 comment:
I discovered by accident this week that it's a whole lot easier to get the seeds, etc. out of a pumpkin AFTER you bake/roast it. Slice the critter in half, place face down on baking sheet, bake til done, seeds come out like butter, and then you just peel the skin off the rest of the flesh. Voila, pumpkin. It freezes really well too, in case you want pumpkin cookies in January. :)
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