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Recipes
Butternut Squash and Chickpea Stew with Israeli Couscous
By pumpkinpassion
Heat olive oil in a medium saucepan over medium-low heat
- Israeli Couscous
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 -inch piece of cinnamon stick
- 4 canned whole tomatoes
- 1/2 preserved lemon, pulp removed, rinsed, and minced*
- 1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
- 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
- 1 15-ounce can chickpeas, drained and rinsed
- 4 cups chicken or vegetable stock**
- 1/4 teaspoon crushed red pepper
- 1/4-1/2 teaspoon salt (to taste)
- chopped cilantro for garnish
Baked Pumpkin Donuts with Cinnamon Honey Frosting
By pumpkinpassion
In a medium bowl, mix together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda
- Donut Mixture:
- 2 cups flour
- 1/4 Splenda brown sugar
- 1.5 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canned pumpkin
- 2 eggs
- 1/4 cup skim milk
- 2 tablespoons Crisco shortening
- Frosting:
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon light margarine (I used Smart Balance 50/50)
- 1 tablespoon honey
- 1/8 teaspoon cinnamon
- 2 tablespoon skim milk
Mango & Avocado Salad with Spicy Pecans
By pumpkinpassion
Combine salad ingredients Combine the dressing ingredients
- Salad:
- Trader Joe's Sweet & Spicy Pecans
- Bag mixed baby greens
- 1 ripe avocado
- 1 ripe mango, cut into cubed sized pieces
- Dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons Trader Joe’s Orange Muscat Champagne Vinegar
- 1 teaspoon dijon mustard
- salt
Orange Vinegrette Salad Dressing
By pumpkinpassion
Just mix all the ingredients together and it’s done! If you’re not using immediately, it’s better to keep the...
- 1/2 cup Trader Joe’s Orange Muscat Champagne Vinegar
- 1 tablespoon whole grain dijon mustard
- 1 clove garlic. minced
- 1/4 cup olive oil
- 1 teaspoon sesame oil
- 1 teaspoon roasted sesame seeds
- salt and pepper to taste
Red, White, and Blueberry Trifle
By pumpkinpassion
Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium he...
- 1/4 cup plus 1/3 cup sugar
- 1/4 cup fresh lemon juice
- 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
- 1 bar (8 ounces) reduced-fat cream cheese, room temperature
- 1 cup heavy cream
- 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
- 3 cups fresh raspberries (two 6-ounce containers)
Roasted Butternut Squash Bread
By pumpkinpassion
The night before you want to make this bread combine all the night before ingredients into a bowl, mix till smooth
- Night Before:
- 1/4 cup bread flour
- 1/4 cup whole wheat flour
- 1/4 cup dark rye flour
- 1/3 cup warm water
- 1/4 teaspoon instant yeast
- Soaker:
- 1/4 cup steel cut oats
- 1/4 cup warm water
- Day of:
- 2 - 2 1/2 cups bread flour
- 3/4 cup whole wheat flour
- 1/2 cup dark rye flour
- 1 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup mashed roasted butternut squash
- 3 teaspoon fennel seeds
- 3/4 cup lukewarm water
Pumpkin risotto tutorial
By pumpkinpassion
I love risotto. It's one of those easy to modify recipes that almost everyone likes - including vegetarians, and I'...
- 2 cups of uncooked pumpkin - I used a Japanese pumpkin but you could also use butternut squash, Queensland Blue pumpkin, the little Kent or Golden Nugget pumpkins. Choose a rich dark orange pumpkin th
- 1 cup uncooked Arborio rice - or some other rice suitable for risotto. Ordinary rice will not work in this dish. Risotto rice swells up and absorbs the liquid added in this recipe. It also releases it
- Homemade vegetable stock - more on this below
- Olive oil
- Parmesan cheese
Tortilla Soup
By pumpkinpassion
In a small saucepan, bring 2 1/2 cups water to a boil
- 1 jalapeno chile
- 1 tortilla chips
- 1/2 frozen corn
- 2 cups chicken
- 3 scallions
- 1 lime juice
- 2 cloves garlic
- 1/2 ground coriander
- 2 Plum tomatoes
- Ground pepper
- Coarse salt
Pasta with Brie, Mushrooms and Arugula
By pumpkinpassion
Cook the pasta according to the package directions
- 12 ounces penne (3/4 box)
- 1 Tablespoon olive oil
- 1 pound button mushrooms
- 1 small red onion, sliced thinly
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces Brie, rind removed, cut into 1/2" pieces
- 1/2 cup reserved pasta water
- 4 cups baby arugula
Pumpkinlicious Veggie Soup
By pumpkinpassion
Cut pepper and zucchini into large chunks
- 4 cups fat-free chicken broth (or you can use fat-free vegetable broth)
- 1/2 cup pumpkin puree
- 1 small zucchini
- 1 1/2 cups celery, chopped
- 1 medium red pepper
- 1 dash salt, to taste
- 1 dash pepper, to taste