Tag Archives: pumpkin

A new Salad to start 2014

18 Feb

This was a post I should have written to publish early in January. Well, it’s already early in February and this will have to do.

This salad was part of our first KarmaFree Cooking class last December. And what’s different about a salad you should ask… well, besides trying to instill into people’s minds the importance of eating a large green raw salad every day, we wanted to introduce some new and different ingredients people might not use raw in a salad. Can you pick them out in this picture here???

A New Salad

Scroll down to see if you guessed right…

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Raw pumpkin and raw beets… They’re usually eaten cooked, but these are sweet and delicious additions to any salad.

I know that all you folks who are going thru winter might not crave something cold and raw like salad when it’s cold outside… but eating a healthy portion of raw veggies each day will certainly keep the cold and doctors away.

Here are the components of our Salad:

Green leaf lettuce
Baby Spinach
Alfalfa Sprouts
Yellow Bell Pepper
Shredded Pumpkin
Shredded Carrots
Shredded Beet
Sliced Red Onion

Toss all the ingredients in your desired proportions together in a salad bowl. Dress with your favorite dressing. May we suggest a healthy serving of our Parsley Garlic Dressing.

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Parsley Dressing…. GONE!!!!!

May your winter be pleasant and your salad bowl is always full.

Roasted Pumpkin Orzo with Goat Cheese and Cranberries… or Thanksgiving in a bowl

16 Nov

I am not sure if I’m doing Thanksgiving with the family this year… my family on this side is very thin and they all have their own thing going. I may even accept an invitation to do Thanksgiving in the BVIs.

And it got me thinking of all those people out there that do Thanksgiving by themselves… or just with a partner or a family member. Those people, who like me, have their bulk of the family far away from them. My friend Sue reminded me that not everyone has or likes to cook Thanksgiving for tons of people. Sometimes it’s just you. And that’s also something to be thankful for…

I’ve done and practiced this recipe only for myself… so why adapt it to make for more people?? I’ll share it for just one person, but YOU can feel free to multiply it for as many people in your dinner party. It’s indeed something to indulge and maybe even use up any leftovers from Thanksgiving dinner.

Regardless of how I decide to celebrate Thanksgiving this year… and celebrate I will, I already know I can capture all the flavors and feelings of Thanksgiving in this bowl.

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Roasted Pumpkin Orzo with Goat Cheese and Cranberries

1/3 cup whole grain orzo pasta
2 cups of pumpkin, peeled and cut into 2 inch cubes
3 ounces goat cheese, divided
3-4 Sage leaves, fresh or dried
Olive oil
Salt and Pepper to taste
¼ cup dried cranberries
  1. In a baking dish place the pieces of pumpkin, crumble or chop the sage leaves and spread all over the pumpkin pieces. Season with salt, pepper and drizzle with olive oil. Toss well to combine. Add about half the goat cheese in pieces andnestle them in between the pieces of pumpkin. Drizzle an extra olive oil stream over the goat cheese to make sure the cheese browns.
  2. Roast in a 400F oven for about 30 minutes. No need to move or flip anymore. When the time is done, turn off the oven. Leave everything in there to finish cooking while you boil the pasta.

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3.  Boil the pasta in salted water according to the package directions. Orzo cooks very quickly… Drain most of the water, but not all. I do not use a colander for this; I just strain most of the water thru the pot cover. The water left will help create the sauce.

4.  Add the remaining goat cheese to the pasta. Stir well to combine, melt the cheese and create a sauce. Add the roasted pumpkin pieces with the toasted goat cheese. You can save a few pieces to use for garnish if you’d like. Add the dried cranberries. Mix all the components well.

5.  Serve using the reserved pieces of pumpkin and goat cheese and maybe a few extra cranberries too.

It’s quick… and almost needs no tending to. It’s a great pasta dish to enjoy during Thanksgiving or to use up some pumpkins you may still have left from Halloween, huh??

 

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The cranberries might sound funky to you, but they balance out the tanginess and savory aspects of the goat cheese and the sage. I might add some toasted nuts next time to see how that plays up. But for now, it’s delish!!!

Indian Edible Sweet Souvenirs

29 Apr

Over the years, I have tried to never accustom anyone in my family to expect a gift whenever I travel. It may sound kinda harsh, but with the amount of travel I do, if I accustom people to expect a gift from me, it would be a burden to my schedule and my budget. I do try to bring things to share with people so they can enjoy a little bit of my travels too… Say for example, it’s kind of awkward to travel in India for 3 weeks and arrive at my sister’s home empty-handed.

As soon as we arrived in India, we were gifted a backpack filled with Indian goodies: a sari for the girls and a dhoti for the guys, a towel that looks like a very nice kitchen towel and these… Gajjak Til Papad. The best way I can describe it is this is the Indian version of a sesame seed brittle. Super duper thin sheet of sugar with sesame seeds, pistachios and flavored with cardamom. We ate one box along the trip… this was our in-room snack, we brought one box for my sister and I have an extra one with me in Puerto Rico. It’s in the fridge for the sugar to be hard and crispy like we ate them in India and not softy and chewy.

Gajjak Til  Papad

For years, my mom and I have enjoyed 2 of India’s most popular desserts – galub jamun and rasgulla. We lovingly call them “the Indian balls”. Galub Jamun is a ball made of wheat flour and Rasgulla is a ball made from an Indian cheese similar to paneer called chhena. Both are served warm in syrup and they’re delicious!!!! For years, we’ve seen these desserts packed for travel in cans and this was the first time we brought some home. You can find them in any sweet shop and especially at gift shops at the airports.

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Rasgulla Collage

In Allahabad we were treated to Dry Petha… which is a dry, sugared pumpkin. I am guessing it’s some sort of zucchini or squash because it’s white in color. I have not been able to identify the “pumpkin” this sweet is made of. They’re a nice ending to a meal… sweet and light and perfect to bring a few to your room for a snack!! ;) You can also find these packed in boxes ready to travel home with you.

Dry Petha Collage

And in Delhi we were taken to a sweet shop called Bikanervala… here we bought our to-go cans of rasgullas and galub jamun. But we also discovered something else that was completely new to me – Mawas. I am not even sure if this is their correct name. I believe it’s a halva made from dried fruits or nuts. Or as we would say in the west, like a turrón or dry nougat. We just saw the little packages in the store, asked to try one and ended up buying 3 kinds – Mango, Badam which is Almond and Pista which is pistachio. Now I know 3 more words in hindi, yay!!!!

Turrones Collage

Over the last few weeks, these sweets have been a terrific way to remember thru our taste buds some of the wonderful experiences we had in India. I can’t wait to make some Indian sweets of my own!!!!

Do you bring back edible souvenirs from your travels?? Tell me all about them…

Puerto Rican Pumpkin Fritters

3 Dec

In Puerto Rico, these pumpkin fritters are called “barriguitas de vieja” or “old lady bellies”… I just think that name is a tad discriminatory. Who said all old ladies bellies are sweet and wrinkly??? I am sure some old bellies out there are not sweet… LOL!!!!! I am so lame, I laugh at my own jokes…

Enjoy these, which are super delicious regardless of my bad jokes.

PUERTO RICAN PUMPKIN FRITTERS

2 cups fresh pumpkin puree
½ cup whole wheat pastry flour
1/3 cup brown sugar
1 tsp ground cinnamon
A few grates of fresh nutmeg
½ tsp salt
1 ½ tsp egg replacer + 2 tbs water
Canola Oil for frying
  1. First we steam the pumpkins to make the puree… I just peel and cut some pumpkin pieces and place them in a shallow pan that has a lid. I add about ½ inch of water and some kosher salt. Cover the pan and bring to a boil over medium-high heat. As soon as you hear the water inside boiling, turn down the heat and allow the steam inside cook the pumpkins for about 10-15 minutes. Check the pumpkins at about 10 minutes… if they’re not completely done, just cover again, wait about 1 minute and turn off the heat and leave there uncovered for some 10-15 minutes more. They’ll be done by then.
  2. I just take the pumpkin pieces out into a bowl and mash… if you feel they’re too stringy, you can certainly pass the mashed pumpkin thru a sieve. But I don’t usually do that… I don’t find it’s necessary. You can certainly do all this steaming and mashing ahead. I did it the night before to use the mashed pumpkin for this recipe and for a pumpkin cheesecake I was making too.
  3. In a small bowl, mix the egg replacer with the water. Stir vigorously or whisk and set aside.
  4. Now we assemble the batter… in a large bowl mix together all the ingredients, including the egg replacer mix. I use my hands to mix well and almost knead the recipe. I tried using a spoon or spatula and it does not work well.

5.  In a frying pan add about 1 inch oil to fry these fritters over medium-high heat… wait until the oil has reached temperature before adding the first one. I usually check if the oil is ready by inserting the back side of a wooden spoon into the oil. If the oil bubbles around it, the oil is ready.

6.  Using 2 spoons create little mounds of batter to fry. My mom likes to spread them a bit once they’re in the pan so they’re not too thick and they fry faster. Once they’re golden brown on one side, flip them over to fry on the other side.

7.  Once they’re cooked and golden brown on both sides, take them out and drain on a plate lined with paper towels.

When they’ve cooled off a bit, enjoy one after the other. You’ll see they’re addictive…

Pumpkin Cheesecake

29 Nov

Someone over on Facebook was discussing which desserts everyone was making for Thanksgiving… and someone mentioned pumpkin cheesecake. I immediately knew that would be my dessert of choice this year.

Plus… I had pumpkin my Titi Carmín gave me and I wanted to use it all in my Thanksgiving cooking. I used part in my Pumpkin and Spinach Phyllo Pie and the rest of the mashed pumpkin in my Puerto Rican Pumpkin Fritters.

This recipe is an adaptation of 2 recipes I saw on the internet… I mostly followed Martha Stewart’s recipe for Pumpkin Cheesecake, but I adapted the recipe to make it vegetarian without using eggs and used fresh pumpkin puree instead of canned pumpkin.

My springform pan is super small – I use a 4 ½” pan – and I use my toaster oven to bake it, I also had to adapt the times given in the original recipes. Because most of you guys probably have regular springform pans and will need to bake this in your regular large ovens, I will give you the original recipe proportions, temperatures and times. If you would like my adapted size, temps and times for using a toaster oven, let me know and I will gladly include too. OK???

EGGLESS PUMPKIN CHEESECAKE

10 graham crackers
¼ cup brown sugar
4 tbs butter, melted
 
4 packs of cream cheese
1 ¼ cups brown sugar
1 tbs cornstarch
1 cup pumpkin puree
1 cup sour cream
1 tbs cinnamon
A few grates of fresh nutmeg
1 tbs vanilla powder
½ tsp salt
6 tsp egg replacer + 8 tbs water
  1. Preheat oven to 350F degrees, with rack in center.
  2. In a food processor, grind the 10 crackers into a meal. Add sugar and melted butter and process until well combined and resembles wet sand.
  3. Press the cracker mixture firmly into bottom of 9” non-stick spring-form pan. Bake until golden around edges, 10 to 12 minutes. Remove from oven and let cool a bit before adding the filling.
  4. Reduce oven temp to 300F.
  5. For the filling, add all the ingredients into the bowl of a food processor and pulse and process until the ingredients form an homogeneous mix, but stop once it’s all combined. Avoid over-processing.
  6. Place spring-form pan on a rimmed baking sheet. Pour filling into spring-form, and gently smooth top. Tap pan onto the counter a few times to avoid having bubbles and for the batter to settle well. Transfer to oven. Bake for 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening the door at all).
  7. Remove from oven and cover with plastic wrap and refrigerate for at least 4 hours to cool completely. Unmold before serving.

I actually ¼ the ingredients in this recipe and It gave me enough batter and crust to make 2 cheesecakes in my 4 1/2” pan. Because I made in the toaster oven, as I saw no need to turn on a large oven for such a small pan, I had to adjust the cooking times because it does not need as much time in the oven as for a larger pan.

The end result is a delicious, delicious cheesecake. This is certainly a winner in my book… a recipe that will stay in my Thanksgiving and Fall repertoire for years to come.

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