Posts Tagged ‘pumpkin’
the pumpkin flavor isn’t very strong in this chili, but it still tastes great. add less chipotle peppers and paprika if you don’t want it to be spicy. i’m going to try altering it next time to get more pumpkin flavor.
ingredients:
1 – 2 tbsp olive oil, enough to coat the bottom of pot
3 cloves garlic, pressed or chopped
1 onion, diced
3 tbsp chili powder
2 tbsp ground paprika
1 tbsp oregano
1 tsp black pepper
1 tsp cinnamon
1 tsp sea salt
1 tbsp cumin
12 oz pumpkin puree
1 oz cocoa powder
1 28-oz can tomatoes, crushed
1 cup water
3 whole chipotle peppers, from canned
1 15-oz can black beans, drained
1 15-oz can pinto beans, drained
1 cup frozen corn
cheese, sour cream and green onion or avocado (optional)
instructions:
in a large pot saute onion and garlic in olive oil until the onions are translucent.
add spices and give it a good stir.
add the crushed tomatoes, pumpkin, water chipotle peppers, and cocoa. stir well. once simmering, reduce heat to low for 90 minutes, stirring occasionally.
remove the chipotle peppers. add the beans and corn. simmer for 15 minutes.
Garnish with cheese, sour cream and green onion or avocado.
ingredients:
4 c. flour
3/4 c. sugar
2 tsp baking powder
1 tsp salt
1 tsp cinamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
3/4 c. cold butter, cut in small pieces
1 c. pureed pumpkin
6 tbsp milk
2 eggs
milk to brush tops
instructions:
preheat oven to 400. in a large bowl combine flour, sugar, baking powder, salt, and spices. use whisk to mix try ingredients together.
Using a pastry cutter or your fingers cut in butter. there should be small butter bits, but not large chunks once finished.
in a separate bowl, whisk together eggs, pumpkin, and milk.
fold in pumpkin mixture with the dry ingredients until mixed. do not over mix.
on a floured surface pat dough into a 1 inch thick rectangle so one side is twice as long as the other. slice in half making two squares. slice each square into four squares so that you have eight total. slice each square diagonally to make triangles.
place on a parchment lined or lightly greased baking sheet. use a spatula if they are stuck to the surface. brush with a bit of milk so they brown.
bake 14-16 minutes.
place on cooling rack to cool.
optional glazes:
use both, one once scones have completely cooled. note, keeping the scones on the cooling rack will keep them from getting soggy on the bottom when you ice them. also, you won’t have to monkey with slippery iced scones or leave them in a puddle of glaze 
powdered sugar glaze:
1 c. powdered sugar
1 tbsp powdered sugar
2 tbsp whole milk
mix ingredients until smooth.
use a brush to paint plain glaze over the top of each scone if you are going to use the spiced glaze also. otherwise drizzle on.
spiced glaze:
1 c. powdered sugar
3 tbsp powdered sugar
2 tbsp whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves
mix ingredients until smooth.
drizzle on scones once powered sugar glaze has gotten firm or just drizzle on if you’re not using the first glaze.
it takes about an hour for glazes to dry, so wait to stack or cover with anything that will touch them.
pumpkin is definitely one of my favorite foods, so this is the first of many pumpkin recipes to come! the recipe makes about 4 servings. it’s quite savory and has the smell of pumpkin pie. i think half a grilled cheese sandwich or a piece of garlic bread would go nicely with it.
ingredients:
1 1/2 tbsp. unsalted butter
1 small onion, chopped
1 c. pumpkin puree (fresh or canned)
1 1/2 c. vegetable broth
2 c. water
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. heavy cream
Salt and ground pepper
optional garnish:
chopped fresh green onions or chives
a dollop of sour cream or crème fraîche
instructions:
in medium saucepan saute onion in butter until translucent, do not let it brown.
add pumpkin puree, vegetable broth, water, cinnamon and nutmeg.
bring to a boil, reduce heat and simmer for 5 minutes.
reduce heat to low then add cream.
gently heat bisque until hot, do not boil.
season with salt and pepper.
garnish and serve.
