Wednesday, November 23, 2011
I like to bake mine. There are some that boil it but when you bake, you can just put in the oven and walk away.
To begin with, I wash it well and with a large sharp knife cut it in half.
Scoop out the seeds and goop in the middle.
Allow to cool and then scoop all the flesh into a colander and let drain in the refrigerator overnight. Once it has drained completely, process in a blender or food processor for a smooth and creamy puree.
Now you are ready for all of your favorite pumpkin recipes!
2 cups cooked pumpkin
3/4 cup sugar
1/2 tsp. salt
2 tsp. cinnamon
1 2/3 cup heavy cream
2 eggs, beaten
Mix all together and pour in a deep dish pie shell.
Bake at 350* for 45 minutes to and hour or until knife inserted in center comes out clean.
Top with sweetened vanilla whip cream.
Monday, November 14, 2011
Monday, November 7, 2011
I had some hen of the wood mushrooms in the fridge and a basket of kale and made this yummy dish.
First saute onion and mushrooms in butter until tender. Add 1 cup arborio rice and cook until browned. Add kale and cook until wilted. Add several cloves of minced garlic and cook for another minute or so. Next add 2 quarts of chicken stock. Bring to a boil, reduce to a simmer, cover and cook stirring occasionally for 30 minutes or until stock is absorbed and rice is creamy. Remove from heat and add a large handful of Parmesan cheese. Enjoy!