3/4 Cup flour
1 Cup all-purpose flour
1 / 2 Teaspoon salt
1 / 4 Teaspoon of ground ginger
2 Teaspoons baking powder
1 / 2 Teaspoon baking powder
4 Tablespoons sliced cold unsalted butter in 1/2 inch pieces
1/2 Cup pumpkin puree, well drained canned or from 1/2 pounds fresh
1/4 Cup buttermilk
2 Tablespoons maple syrup
1/2 Cup chopped Candied Ginger
1. Heat the oven to 400 degrees. Line a baking sheet with Pergament.Sichten together flour, salt, ginger, baking powder and baking soda. Place in bowl of a food processor fitted with steel blade.
2. Add the butter in the food processor and pulse is several times until it distributed the flour.The mixture should have the consistency of coarse cornmeal.
3. Beat together the pumpkin puree, buttermilk and maple syrup in a small bowl and scrape in the food processor. Add the ginger and process only until the dough together.
4. Scratching on a lightly floured surface and gently into a rectangle about 3/4 inch thick form.Cut into six squares, then cut in half squares on the diagonal to form 12 triangular pieces.Place on the baking sheet.Bake 12 to 15 minutes until lightly browned.Cool on a rack.
To the pumpkin roast: Preheat the oven to 425 degrees.A baking sheet with foil abdecken.Platzieren the pumpkin pieces up 2 teaspoons olive oil or canola closely oil at the top, cover the baking sheet, drizzle with slide and in the oven.Zart.Entfernen from the heat for 1 1/2 hours or until thoroughly transfer roast to a sieve or put a strainer over a bowl or in the sink and cool and dry. peeling the pieces and puree in a food processor with the steel blade.
Yield: 12 Scones.
Preparation ahead:These are good for a few days packed or keep in a cookie Tin.
Nutritional information per serving: 143 calories 4 grams fat; 3 grams of saturated fat; 10 milligrams cholesterol; 25 grams carbohydrates; 2 grams of dietary fiber; 223 mg sodium; 3 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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1 Quart low-fat milk
1/2 Cup unrefined brown sugar (turbinado)
1/4 Cup honey
1 1/4 Cups very finely blended pumpkin puree, canned or fresh from 1 1/4 pound (see below)
2 Teaspoons ground ginger
1 Teaspoon ground cinnamon
1 / 4 Teaspoon of freshly grated nutmeg
Pinch of ground cloves (less than 1 / 8 teaspoon)
1 Teaspoon vanilla extract
1. Combine milk, sugar and honey in a large pot and bring to a boil. Remove from heat and stir until the sugar has completely dissolved. Be transferred into a bowl and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator.Alternatively, set the bowl in a bowl with water fast chill ice.
2. Place a bowl or container in the Gefrierschrank.Fixieren pumpkin gelato mixture into an ice cream maker for the instructions of the Herstellers.Kratzen in the chilled Bowl and freeze for at least two hours before the servieren.Wenn this Court ahead, allow for 15 to 30 minutes in the refrigerator before serving to mitigate.
To the pumpkin roast: Preheat the oven to 425 degrees.Cover a baking sheet with foil.Put the pumpkin pieces on the baking sheet, drizzle with slide cover 2 teaspoons olive oil or canola oil at the top, closely and in the oven.Bake for 1 1/2 hours or until thoroughly tender.Remove from heat and set you transfer strainer or sieve, a bowl or in the sink.Allow to cool down and drain leave.Peel the pieces and puree in a food processor with the steel blade is equipped.
Yield:Cups, 10 are about five or six.
Preparation ahead:This keeps for a few weeks in the freezer.
Nutritional information per serving: 117 calories 1 gram fat 1 G saturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 1 grams of dietary fiber; 49 mg sodium; 4 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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1 Cup pumpkin purée and drained, cans or made of 1 pound fresh pumpkin (see below)
1 Cup of skim milk
2 Tablespoons extra virgin olive oil
1 Tbsp mild honey, such as clover
2 Eggs
1 1/2 Cups stone ground yellow corn flour
1/2 Cup all-purpose flour
1 Tablespoon baking powder
1 / 2 Teaspoon baking powder
3 / 4 Teaspoon salt
1 Tablespoon unsalted butter
1. Heat oven to 400 degrees, and within a 9 inch cast iron pan or a 2 litres baking dish.
2. Whisk the pumpkin puree, milk, olive oil, honey and eggs together.
3. Place the corn flour in a large bowl and in the flour, baking powder, baking soda and salt views.
4. Stir dry ingredients into the wet ingredients and zusammen.Sie mix don't overwork.
5. Remove the baking dish or pan from the oven and the Butter.Wenn completely melted it, brush the sides of the pan with a pastry brush;Tip the excess melted butter in the batter and mix it quickly.Scratch the dough in the hot pan and send it to the oven.Bake for 35 to 40 minutes until a tester comes out clean.Remove from oven, and serve in the pan for at least 20 minutes before the cool.
The pumpkin puree to make: Preheat the oven to 425 degrees.A baking sheet with foil abdecken.Platzieren cover the pumpkin pieces on the baking sheet, 1 tablespoon drizzle canola oil or oil at the top, tightly with foil and in the oven.Zart.Entfernen from the heat for 1 1/2 hours or until thoroughly transfer roast to a sieve or put a strainer over a bowl or in the sink and cool and dry. peeling the pieces and puree, are you in a food processor with the steel blade equipped.
Yield: 12 portions.
Preparation ahead:This will keep for a few days if good verpackt.Es freezes well.
Nutritional information per serving: 141 calories 5 grams of fat; 1 G saturated fat; 39 milligrams cholesterol; 22 grams carbohydrates; 2 grams of dietary fiber; 320 mg sodium; 4 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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Jack-o’-lantern pumpkins are easier to cut than other pumpkinlike squashes, like kabochas, because the skin is not as thick and hard. The flesh is also very moist, which is one of the reasons I think it works well in a savory pie. (Depending on what you’re making, it can be a good idea to drain the purée in a cheesecloth-lined strainer.)
I used some of the pumpkin for a savory Greek pumpkin and leek pie, which is now in my freezer awaiting Thanksgiving; it will serve as an entree for the vegetarians at the table. I also made pumpkin cornbread, inspired by a Basque recipe but perfect for a Thanksgiving table. And if you love pumpkin pie but don’t want to bother with the crust, you’ll get some of the same wonderful flavors in this week’s Indian pudding and pumpkin gelato.
But a Thanksgiving dinner needs more than just pumpkin. You can find creative dishes from famous chefs at the Well blog’s vegetarian Thanksgiving interactive. And following today’s recipe, I’ve appended a list of my holiday favorites, culled from the Recipes for Health archive.
Greek Pumpkin and Leek Pie
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
2 1/2 pounds pumpkin, cut into large chunks
6 tablespoons extra virgin olive oil
3 large leeks (about 1 1/2 pounds), white and light green parts only, cleaned and chopped
2 large garlic cloves, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 4 ounces)
3 large eggs, beaten
Salt and freshly ground pepper
12 sheets phyllo dough
1. Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
2. Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
3. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
4. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.
Yield: Serves eight to 10.
Advance preparation: The pumpkin can be cooked and mashed three or four days ahead of making the dish and kept in the refrigerator in a covered bowl. Drain off liquid that accumulates. The filling will keep for two or three days in the refrigerator; don’t add the eggs until you’re ready to assemble the pie.
The finished tart keeps for a few days, but you must keep crisping the phyllo. This is easily done, either in a low oven (250 degrees to 300 degrees) for 10 to 20 minutes or in a hot oven that has just been turned off for 5 to 10 minutes. You can assemble the pie in its entirety, double-wrap it in plastic wrap and foil, and freeze until ready to bake. Uncover, brush the top with olive oil or melted butter, and transfer directly from the freezer to the oven. Add 15 minutes to the baking time.
Nutritional information per serving (eight servings): 312 calories; 17 grams fat; 5 grams saturated fat; 96 milligrams cholesterol; 32 grams carbohydrates; 2 grams dietary fiber; 383 milligrams sodium (does not include salt added during preparation); 9 grams protein
Nutritional information per serving (10 servings): 250 calories; 14 grams fat; 4 grams saturated fat; 77 milligrams cholesterol; 26 grams carbohydrates; 2 grams dietary fiber; 306 milligrams sodium (does not include salt added during preparation); 7 grams protein
...And a Few Thanksgiving Favorites
Here are my favorite recipes for Thanksgiving soups, salads and sides. I like all of them so much, I always ask myself why Thanksgiving is the only time of year I make them.
Soups:
Carrot and Sweet Potato Soup with Mint or Tarragon
Mushroom and Dried Porcini Soup
Salads:
Curried Waldorf Salad
Beet and Endive Salad With Walnuts
Endive, Apple and Walnut Salad
Wild Rice and Brown Rice Salad With Walnuts and Asparagus
Stuffings and Side Dishes:
Sweet Potato Purée With Apples
Sweet Potato Soufflé (could also be served as a dessert or a starter)
Smashed Red Potatoes With Cabbage
Garlic Green Beans
Mashed Potatoes With KaleWinter Squash and Potato Gratin
Savory Cornbread Stuffing
Wild Rice, Almond and Mushroom Stuffing or Pilaf
Mushroom Ragout Gravy
Cranberry-Orange Relish
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book is "The Very Best of Recipes for Health."
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1 / 2 Pound (1 heaping Cup) lenses, rinsed and took over
6 Cups water, vegetable stock or chicken broth
1 medium onion, half reduced
2 Garlic cloves, peeled and shredded
1 Bay leaf
Pinch of Saffron
1 / 2 Tsp turmeric
20 Branches bound coriander in a bunch
Salt
1 Teaspoon ground ginger
2 Medium or 1 large carrots, peeled and cut into 1/4 inch cubes
1/2 Pound winter squash such as squash (butternut squash) or sweet potatoes, peeled and cut into 1/4 inch cubes
3 TABLESPOONS tomato paste
Fresh ground pepper
2 flat parsley to 3 tablespoons chopped
1. Combine the lenses, water or Commons, onion, garlic cloves of garlic and bay leaf in a large soup pot or Dutch oven.Bring to a boil.Rub the Saffron between your fingers, and add the pot with the turmeric and the coriander.Can reduce the heat, add salt to taste, simmer ceilings and 30 minutes.
2. Remove the onion and garlic cloves garlic out of the pot and add the remaining ingredients except the parsley.Back to you, bring to a simmer, cover and you simmer 30 minutes or until the lentils and vegetables Angebot.Verwerfen you the coriander bundle, taste, and fit spices.Just before serving, stir in parsley.
Yield:Six is used.
Preparation ahead:This holds for three or four days in the Kühlschrank.Wenn you it warm up, you may need to adjust some water Add. spices according to.
Nutritional information per serving: 159 calories; 0Grams of fat; 0 g saturated fat; 0Milligrams cholesterol; 31 grams carbohydrates; 6 grams of dietary fiber; 46 mg sodium (includes not salt added during preparation); 11 grams protein
Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."
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