This recipe was given to me by my friend "C". She says, "It really is quite simple and tasty. A great way to fill up those little ghoul and goblin tummies with some 'good food' before they hit the streets for trick or treating."
Pumpkin Stew
You use a small to medium pumpkin and cut it so that 2/3 is the bottom and 1/3 the top; this is so the pumpkin will serve as a serving bowl for the stew. Peel and cube the cut-off, top portion of the pumpkin, discarding the stem. Using your favorite beef stew recipe, omit 1/3 of the potatoes and add in the pumpkin cubes. After stew is cooked, serve from the hollowed out pumpkin shell.
Enjoy!
The Creative Cook
Tuesday, October 20, 2009
Monday, October 19, 2009
Pumpkin Month - Pumpkin Rice Pudding
Another yummy looking pumpkin recipe:
CREAMY PUMPKIN RICE PUDDING
PREP: 25 min.
BAKE: 1 HR. 5 min.
COOK: 15 min.
STAND: 15 min.
OVEN: 325 degrees F
2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 cup Pumpkin Puree or canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
¼ tsp. salt
¾ cup dried cranberries or raisins
1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
½ cup coarsely chopped walnuts, toasted
2 Tbsp. honey
1. Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
2. In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and ½ cup of the cranberries. Pour mixture into 1-1/2 quart straight sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
4. Meanwhile, in bowl combine remaining ¼ cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey and cranberries. Spoon over pudding. Serve warm.
5. To store, cover and refrigerate up to 24 hours.
SERVES 6.
CREAMY PUMPKIN RICE PUDDING
PREP: 25 min.
BAKE: 1 HR. 5 min.
COOK: 15 min.
STAND: 15 min.
OVEN: 325 degrees F
2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 cup Pumpkin Puree or canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
¼ tsp. salt
¾ cup dried cranberries or raisins
1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
½ cup coarsely chopped walnuts, toasted
2 Tbsp. honey
1. Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
2. In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and ½ cup of the cranberries. Pour mixture into 1-1/2 quart straight sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
4. Meanwhile, in bowl combine remaining ¼ cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey and cranberries. Spoon over pudding. Serve warm.
5. To store, cover and refrigerate up to 24 hours.
SERVES 6.
Subscribe to:
Posts (Atom)