Posts tagged pumpkin

Pumpkin Pot Stew

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Recipe: Pumpkin Pot Stew

Ingredients

  • 2-1/2 tablespoons oil, divided use
  • 2 pounds rump or chuck roast, trimmed well, cubed
  • 1 clove garlic, minced
  • 2 medium onions, chopped
  • 1 red pepper, chopped
  • 2 large tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 21 ounces beef broth
  • 1 dozen pitted dried plums (prunes)
  • 6 ounces dried apricots, snipped in half
  • 2 sweet potatoes, cubed
  • 2 new potatoes, cubed
  • 10 ounces frozen corn kernels
  • 1 large pumpkin, interior seeds and strings removed

Instructions

  1. Heat 1 tablespoon oil in a large skillet. Saute meat until brown. Do this in batches if necessary.
  2. Separately, in remaining oil heated in a large heavy pot, saute onion, garlic and red pepper until tender. Add all other ingredients except corn and cook one hour. Add corn.
  3. Preheat oven to 325 degrees.
  4. If necessary to make it sit flat, trim the bottom of the pumpkin slightly. You will also want to make the opening at the top large enough to transfer the mixture into the pumpkin, and to serve it out with a ladle and/or scoop.
  5. Place the pumpkin on a heavy baking sheet ,and transfer the stew mixture to the interior. Cover with pumpkin top or foil and bake for 1-1/2 hours, until the interior flesh of the pumpkin seems tender when tested with a fork.
  6. Carefully remove pumpkin from the oven (this may require two people) as the shell will have softened. Serve the stew in the pumpkin, scooping out some of the pumpkin inside with each serving.
  7. Do not store leftovers in the pumpkin.

Preparation time: 30 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 8

Inspired By: Pumpkin Pot Stew

Pumpkin Pie Pancakes

Recipe: Pumpkin Pie Pancakes

Ingredients

  • 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 cup milk (or buttermilk if you prefer)
  • 1 egg
  • 1 tablespoons canola oil
  • 1/2 cup pumpkin puree

Instructions

  1. Mix the flour, baking powder, sugar, cinnamon, nutmeg, cloves and ginger in a large bowl.
  2. Mix the milk, egg, butter and pumpkin puree in another bowl.
  3. Mix the wet and dry ingredients making sure to not over mix.
  4. Heat your griddle and cook pancakes 2-3 minutes, flip and cook and additional 1-2 minutes.
  5. Serve hot with maple syrup.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Pumpkin Pie Pancakes
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