I have a huge Pumpkin and i would like to cook it but how?!
I thought of frying onions ,Garlic and Ginger with some green chillies ,green corriander,tumeric and salt -then throw in the cleaned and diced pumpkins with some tomatoes and lemon!. Would that be about right !? The Americans seem to enjoy pumpkin pie every thanksgiving and I suppose they might have a good recipe !. I would be glad to try some recipes please!. Failing which I shall experiment with my own creation !. Probably Poison myself doing it !.Www@FoodAQ@Com
Answers:
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
Make it into curry! Fry up onions, add garlic, crushed ginger and tomatoes, heat until this turns a a bit like a paste!. Then add whatever curry spices you like (I usually have turmeric, chilli, cumin, coriander, and black mustard seed - all ground)!. Mix & then add your chopped pumpkin and whatever else you fancy (peas, courgette, prawns, chicken all would go well), fry up for a min then chuck in a tin of coconut milk (& some chicken stock if you need some more liquid), then bubble away for as long as it takes for everything to cook and go tender - prob half an hour (less if you roasted the pumpkin first which is quite nice)!. Then eat with rice!. It is a lovely, sloppy, spicy coconutty curry, and I think coconut goes particularly well with pumpkin & squashes!.Www@FoodAQ@Com
Desert
Cut into cubes and steam it till soft, smash into paste like add in sugar(optional) chill it fridge, serves with whipping cream or coconut milk!.
Chinese fry pumpkin
1!. Cut into cubes and steam it till soft!.
2!. Mince some garlic and coarsely chop up dried shrimp(pre-soak)!.
3!. Heat some oil in a pan fry the minced garlic and dried shrimp till fragrant, add the pumpkin cubes stir fry for a few moment add salt or light soya sauce and pepper to taste!.
4!. Serve with rice!.Www@FoodAQ@Com
Cut into cubes and steam it till soft, smash into paste like add in sugar(optional) chill it fridge, serves with whipping cream or coconut milk!.
Chinese fry pumpkin
1!. Cut into cubes and steam it till soft!.
2!. Mince some garlic and coarsely chop up dried shrimp(pre-soak)!.
3!. Heat some oil in a pan fry the minced garlic and dried shrimp till fragrant, add the pumpkin cubes stir fry for a few moment add salt or light soya sauce and pepper to taste!.
4!. Serve with rice!.Www@FoodAQ@Com
A pumpkin is essentially a type of squash!.
While pumkin pie is my favorite way to eat it, the possibilities are endless!.
If you can prepare a squash a certain way, a pumkin should also work!.
I recommend toasting the seeds after you clean the pumpkin!.Www@FoodAQ@Com
While pumkin pie is my favorite way to eat it, the possibilities are endless!.
If you can prepare a squash a certain way, a pumkin should also work!.
I recommend toasting the seeds after you clean the pumpkin!.Www@FoodAQ@Com
Cut in to cubes and tossed in oliver oil roasted in the oven with a little garlic is heaven!!!Www@FoodAQ@Com
Your recipe sounds very nice, although I must confess I have never cooked a pumpkin and have no idea how to!.Www@FoodAQ@Com
boil itWww@FoodAQ@Com
chard tart with roasted pumpkin and basil
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
For the Swiss Chard Tart:
140g/4?oz flour
100ml/3?fl oz olive oil
pinch salt
500g/1lb2oz swiss chard
4 large eggs
100g/3?oz parmesan
handful of pine kernels
For the Roasted Pumpkin:
? large pumpkin or squash
pinch chilli flakes
a little oil
For the Basil Oil:
large bunch basil
olive oil
Method
1!. For the pastry: pour the olive oil and salt into the flour!. Knead for 1 minute until sticky and smooth!.
2!. Line the tartlet dishes with the pastry by pushing it to fit with your fingers (don t even think of using a rolling pin!)
3!. Bake blind at 180C/350F/Gas4 for 10 minutes using baking beans!.
4!. For the filling: cook the swiss chard in boiling water and cut up well!. Season!. Beat the eggs and add the cheese!.
5!. Toast the pine kernels!.
6!. Place the chard and toasted pine kernels into the tart and cover with the egg and cheese mixture!. Bake for 15 minutes at 180C/350F/Gas4
7!. For the roasted pumpkin: peel and dice the pumpkin or squash!. Cover with a little oil plus a pinch of chilli flakes!. Roast for about 40 minutes and then purée!.
8!. For the basil oil: whizz together a handful of basil with olive oil to create a sauce!.
9!. Remove the tart from the case, add a generous portion of pumpkin purée, a handful of basil leaves and pour the basil oil around the plate!.Www@FoodAQ@Com
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
For the Swiss Chard Tart:
140g/4?oz flour
100ml/3?fl oz olive oil
pinch salt
500g/1lb2oz swiss chard
4 large eggs
100g/3?oz parmesan
handful of pine kernels
For the Roasted Pumpkin:
? large pumpkin or squash
pinch chilli flakes
a little oil
For the Basil Oil:
large bunch basil
olive oil
Method
1!. For the pastry: pour the olive oil and salt into the flour!. Knead for 1 minute until sticky and smooth!.
2!. Line the tartlet dishes with the pastry by pushing it to fit with your fingers (don t even think of using a rolling pin!)
3!. Bake blind at 180C/350F/Gas4 for 10 minutes using baking beans!.
4!. For the filling: cook the swiss chard in boiling water and cut up well!. Season!. Beat the eggs and add the cheese!.
5!. Toast the pine kernels!.
6!. Place the chard and toasted pine kernels into the tart and cover with the egg and cheese mixture!. Bake for 15 minutes at 180C/350F/Gas4
7!. For the roasted pumpkin: peel and dice the pumpkin or squash!. Cover with a little oil plus a pinch of chilli flakes!. Roast for about 40 minutes and then purée!.
8!. For the basil oil: whizz together a handful of basil with olive oil to create a sauce!.
9!. Remove the tart from the case, add a generous portion of pumpkin purée, a handful of basil leaves and pour the basil oil around the plate!.Www@FoodAQ@Com