De Ma Cuisine

pumpkin Archive

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

SavoryCrepes-3

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

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I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

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If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

  • 1 C purée (any: winter squash, cauliflower, sweet potato, beet)
  • 1 T olive oil
  • 1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
  • 1 C any proteins (optional): cooked chicken, crispy tofu
  • 1 t to 1 T any: thyme, rosemary, basil, mint; chopped
  • to taste salt
  • 8 crêpes
  • 1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
  • lemon wedges, for serving

Instructions

  1. (Prepare crêpe batter if it needs to sit for an hour in the fridge.)
  2. Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
  3. Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
  4. While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
  5. To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/savory-crepes/

Monday

2

November 2015

0

COMMENTS

Pumpkin Pie Latté

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Gluten Free, Kid-Friendly, Quick and Easy, Vegan, Vegetables, Vegetarian

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At this time of year my social media feeds become saturated with yummy fall drinks, drunk by people wearing cozy fall sweaters and scarves. While my attire still consists of shorts, tank tops, and flip flops, I’m all in for fall flavors (and so ready to pull out my jeans and scarves).

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Pumpkin is always a big fall trend. As it should be. It’s cute, festive, and good for you. So why not add it to a drink!?

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I had two different ideas. One was to do something with apple cider, the other with milk. This recipe will work with both. For those who don’t love coffee, or for the kiddos, the cider will be perfect. You could make either one (or both!) in big batches and serve to a crowd. You could use coconut milk and make it vegan. There are so many options for one simple drink.

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If you’re opting for the milk and coffee version, depending on how you make it, it can be either a latté or a café au lait. Be definition, the former is made with espresso, the latter with coffee. I used coffee, because that’s what I had on hand. I brewed it strong and it tasted great. I’ve been a decaf drinker for a few years now. But, don’t get all down on decaf now. I choose high quality whole beans, that have been decaffeinated with water rather than chemicals, and I think it tastes just as good as it did when I drank regular. I stopped drinking caffeine because I felt like it was contributing to anxiety. Because I’ve found such amazing coffee, I haven’t missed the caffeine at all.

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This pumpkin drink actually contains real pumpkin. I roasted one the other day for some Pumpkin Pasta and had some leftover. It’s combined with the same seasonings I’d add to pumpkin pie, coffee, and milk (or cider). Everything gets heated up or brewed, then it’s strained and topped with some whipped cream and more cinnamon.

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I enjoyed this so much that I drank it all and then made some more. It’s probably a good thing I don’t drink caffeine. 😉

Happy Sipping!

Pumpkin Pie Latté

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1-2

Pumpkin Pie Latté

Ingredients

  • 1/2 C milk (any kind) or 2 C apple cider (and omit the coffee or espresso)
  • 2 T cooked pumpkin purée
  • good pinch cinnamon
  • good pinch nutmeg
  • good pinch all spice
  • good pinch ginger
  • tiny pinch salt
  • 3 t maple syrup (or to taste)
  • 1 1/2 C strong coffee, or 1-2 shots espresso/person
  • whipped cream (optional), for topping
  • cinnamon, for topping
  • caramel (optional), for topping

Instructions

  1. Heat milk or cider through maple syrup over low heat, for about 5-7 minutes (or until it barely starts to simmer, or comes to about 165F), stirring occasionally with a wooden spoon. (Or, steam the milk, then stir in pumpkin through maple syrup. If pumpkin and syrup are cold, they will cool down the milk a bit.)
  2. Brew coffee/espresso, if using. Combine with milk mixture.
  3. Strain the hot pumpkin mixture through a sieve, pressing down to get all the liquid out. Taste for sweetness. Top with whipped cream, cinnamon, and a drizzle of caramel if desired.
http://www.de-ma-cuisine.com/pumpkin-pie-latte/

Saturday

31

October 2015

0

COMMENTS

Ten Ways to Use Pumpkins

Written by , Posted in How To, Vegetables

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Pumpkins are a super cute way to welcome fall. They’re fun and cheerful and their orange flesh makes me happy. They can be used in so many ways. They make a great addition to a fall centerpiece at your dinner party or just amidst fall decor. They are fabulous to eat. And, they are so much fun to carve.

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Pumpkins as Decor and for Carving

1. I love pumpkins anywhere. They’re cute atop a table by the door, or added to the garden. If you want to leave them outside, they will last longer if they’re not carved, so wait to do that until a day or two before you need them.

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2. If you can never get enough of them, save some of the seeds from this year’s pumpkins and plant them in your garden next year. They will take up lots of room, so be sure you have space before you plant. Tim found a broken lattice and put it back together for me so that when I plant some more winter squash it can climb up rather than take over the rest of the garden (and in the spring I’ll use it for peas).

3. The seeds that you don’t save for planting, toss them with some oil and seasonings and roast them. They’ll make a yummy snack.

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4. Pumpkins and other winter squash make for a beautiful centerpiece. You can collect leaves and press them in books, collect pinecones, and set them around the pumpkins for a lovely fall table. I will use any type of pumpkin or winter squash that I have on hand. I think they’re all pretty.

TimObergCarvedPumpkin RS

5. If you’re going to carve*, you could get creative and trace some leaves and either carve all the way through the pumpkin or just slice off a bit of the skin so that a light inside makes the carved leaves glow. If you want to keep carving after Halloween, you could carve the words “GIVE THANKS” for Thanksgiving, or carve things that you’re thankful for (pictures or words).

6. If you want to decorate the pumpkin and then eat it, I’d suggest waiting to decorate until the day before you plan to cook it so it won’t spoil. You could use clean pushpins and press leaves, cranberries, sage leaves, or other colorful fall treasures into the skin of the pumpkin. You could work on something abstract, or try to create a fall-scape.

7. With smaller pumpkins you might hollow out a bit of the top and put votives or small candles in them.

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8. They even look great on a drink cart or atop some treasured books (just be sure to check it each day to make sure it doesn’t get moldy if it’s sitting on something that can’t be cleaned). If you’ve got a pumpkin drink, you could serve it on the drink cart, in a large pumpkin with a ladle.

Pumpkins for Eating

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9. I’ve been working on some pumpkin (and winter squash) recipes for you. The first one was a Winter Squash Dip that’s fabulous no matter what kind of squash you use. If you have a pumpkin or a sturdy squash that can be used for serving, I’d give it a try!

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The second was a Pumpkin Pasta. The pumpkin doubles as a serving dish and a key ingredient. It’s perfect for a weeknight dinner, or for a special occasion. And, bonus, if you have extra sauce, it makes a fabulous broccoli and potato soup. We enjoyed this for dinner the other night – it’s now one of my all-time favorite soups.

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The third is a Pumpkin Pie Latté that was such a treat that I drank it all by myself and then made more.

10. Pumpkin can be added to sooo many things. Yum! Here are some suggestions for other foods to add pumpkin to.

Cookies Pumpkin and chocolate chip cookies would be fabulous.

Muffins Pumpkin apple muffins with a sprinkle of cinnamon would be a great fall breakfast.

Pancakes and Waffles Add some pumpkin and then top them with some spiced apples or pears.

Parfaits Mix some plain yogurt with a few tablespoons of pumpkin purée and a drizzle of maple syrup. Top it with some homemade granola, chopped nuts, and a drizzle of caramel.

Hot Chocolate Add 1 T pumpkin and some caramel to your hot chocolate.

Quesadillas Black beans + pumpkin/winter squash + cheese = perfect fall lunch.

Grilled Cheese Spread a layer of salted, puréed pumpkin on the inside of a slice of buttered bread (butter the outside), then top with cheese before closing and cooking.

Tomato Sauce Add pumpkin/winter squash to your favorite tomato sauce.

Pizza Substitute the tomato sauce for a pumpkin sauce (or do half and half) and top with greens and gruyère or fontina cheese.

Salad A frisée salad topped with roasted pumpkin, pumpkin seeds, crispy onions, mushrooms, and a dressing of olive oil, balsamic vinegar, garlic, and lemon zest would be perfect for a dinner party.

Hash Chop up some pumpkin, potatoes, parsnips, onion, and garlic and sauté. It could be served on its own, or topped with some olive oil fried eggs.

Roasted Toss with olive oil and some salt, then roast until crispy outside, tender inside, and serve with chopped nuts (almonds, peanuts, cashews, pistachios, pine nuts, walnuts, or pecans). You could also drizzle with maple syrup and add a bit of cheese.

Gratin Shittake mushrooms, pumpkin, ricotta, parmesan, and gruyère would make a lovely gratin.

Stew A hearty pumpkin or winter squash stew might also contain carrots, chickpeas or white beans, chiles, onion, coconut milk, spinach, and herbs like basil, parsley, thyme, and chives. Serve the stew in the pumpkin for a great centerpiece.

Happy Eating!

*Carved pumpkin was lettered, carved, and photographed by Tim Oberg.

Monday

26

October 2015

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Main Dishes, Meat, Nuts, Pasta, Pork, Roasting, Vegetables, Vegetarian

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I’m eating this pasta as I type. I refrained from eating more than a bite or two while I was photographing so I could save it for dinner. It’s creamy, has a hint of spice, and it tastes like fall. It feels like the kind of food that should be enjoyed on a cold night with loved ones at your table… Lost in thought, I was envisioning my next dinner party when an errant noodle flung pasta sauce on to the floor. Distraction over.

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It’s pumpkin season and I’m so glad. I love all that there is to do with pumpkins (like I talked about in my Ten Ways to Use Pumpkins post from the other day). They’re versatile and yummy.

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For this recipe I roasted the pumpkin almost whole so that I could serve the pasta in it. It’s as simple as a little olive oil on the inside, flip it upside down, and roast for about an hour. I wanted to save some of the roasted pumpkin for a few other dishes, but if you wanted to use it all, you could totally do that.

Pumpkin isn’t the only option. If you’ve got other varieties of winter squash they’d be great too. I might avoid the spaghetti squashes (and those like them), but other than that, whatever you’ve got on hand should be great.

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Pumpkin (or winter squash) and browned butter are good friends. As they should be. You can use butter or not, olive oil is a great option as well. Equal parts butter/olive oil and all purpose flour work together to make a nice roux. Or, if you want to skip it all together (and for a gluten-free option), milk and cornstarch will thicken up nicely.

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The pumpkin, milk, and thickener heat slowly on the stove until they’re nice and thick. Then cheese and some seasonings are added and everyone gets blended together until you’ve got a nice smooth sauce.

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Whatever pasta you prefer will work perfectly. I made some fresh pasta today, cut in a fettuccine (ish) width, so that’s what I wanted to use. But, elbows, spaghetti, or fusilli would be great too. I opted for a creamy sauce without any add ins or toppings. Sometimes I just don’t want anything extra. But, next time I think I’m gonna try it with some mushrooms, greens, and sage… or maybe corn, crispy shallots, and bacon.

Happy Eating!

Pumpkin Pasta

Prep Time: 15 minutes

Cook Time: 1 hour, 11 minutes

Total Time: 1 hour, 26 minutes

Yield: 6

Pumpkin Pasta

Ingredients

  • 1 small pumpkin or small to medium winter squash (any except spaghetti squash) (about 2-3 C cooked) (could also use roasted or steamed carrots or cauliflower)
  • 1 t olive oil
  • 1/4 C butter or olive oil (optional)
  • 1/4 C all purpose flour or 1 T cornstarch
  • 2 C milk (any kind)
  • 1/2 C plain yogurt
  • pinch cayenne
  • to taste salt
  • good pinch coriander
  • good pinch ginger
  • 1 C cheese (Parmesan, cheddar, or Gruyère), grated
  • (could also mix in: 2-4 cloves roasted garlic, sautéed mushrooms, greens, sage, onion, leek, shallot, corn, lemon zest)
  • 6 servings pasta
  • toppings optional: fresh herbs, chopped; poached eggs, bacon, or nuts

Instructions

  1. Pre-heat the oven to 350F. Cut the lid off the pumpkin (if you're going to serve in it, if not you could just slice in half), scrape out seeds. Rub the inside with 1 t olive oil. Roast for about 1 hour.
  2. Heat a medium sized saucepan over medium-low heat. Add butter, if using. When it starts to brown, whisk in flour. Cook for 30-60 seconds. If doing gluten-free, skip the butter and flour and whisk milk with cornstarch. Pour in milk (with or without the cornstarch), whisking as you do. Add pumpkin. Cook over low heat for about 10 minutes, or until thickened (it should coat a spoon without all running off), stirring occasionally with a wooden spoon.
  3. Remove from heat and stir in yogurt. Season with cayenne through ginger. Stir in cheese. Blend with a hand blender (or in batches in a regular blender with the center plug removed and the hole covered with a clean tea towel) until smooth. Taste and adjust seasoning if desired. Stir in any additional mix ins.
  4. Cook pasta. Drain and toss with sauce. Serve topped with desired toppings, or just serve as it is.
http://www.de-ma-cuisine.com/pumpkin-pasta/

Thursday

22

October 2015

0

COMMENTS

Winter Squash Dip

Written by , Posted in Appetizers, Beans, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Legumes, Nuts, Potlucks, Roasting, Snacks, Vegan, Vegetables, Vegetarian

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I’m a big supporter of fall. I love it when the leaves change color, the chill that creeps into the air, and the winter squash that start to appear in our Abundant Harvest Organics boxes. This fall is no different. I’m in the mood for soups and stews, cozy sweaters, and all the winter squash I can get my hands on.

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I have a few go to recipes for winter squash. Things like Spaghetti Squash au Gratin (which uses both spaghetti and butternut squash), Vegan Roasted Butternut Squash Soup, and Spaghetti Soup. I’ll make them over and over again for sure. But, it’s fun to get creative with food, so I came up with a fun winter squash dip that will be perfect to snack on while watching post season baseball, for a dinner party appetizer, or as a simple supper.

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I used acorn squash this time. But, seriously, any winter squash will do. I’d planned to use pumpkin, but I didn’t have one on hand. If you have pumpkin, and the skin doesn’t get too soft when roasting, it’d make a lovely serving dish. I tried to do that with the acorn squash, but the skin isn’t as tough as say spaghetti squash, so I opted for an oven-safe dish.

This dip is full of options for what to add to it. Not only can you use whatever winter squash you have on hand, there are plenty of possibilities for what to mix in. I used garbanzo beans, basil, cheddar, and parmesan. But, you could substitute white, kidney, or black beans for the garbanzos. Then you could choose between blue cheese, feta, Fontina, Gorgonzola, Gruyère, mozzarella, pecorino, ricotta, ricotta salata, Romano, or Roncal if you don’t have cheddar or Parmesan, or tofu if you want to go vegan. And for the fresh herbs, I’d go with either parsley or thyme if you don’t have basil (or along with it). Just pick things that you think will go well with the other flavors you’ve got going on.

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I topped the dip with some halved cherry tomatoes and some nuts. And again, here the possibilities are pretty limitless: hazelnuts, cashews, walnuts, peanuts, pecans, pine nuts, pistachios, or pumpkin seeds would all be great in place of almonds. I love the crunch that the nuts bring to the dip.

I’d used half of the cheese in the dip, the rest went on top to get bubbly and browned, along with the tomatoes. One of my favorite things.

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You can serve this dip hot, room temperature, or eat it right out of the fridge. If you opt for the latter, you might get the entire previously melted cheese slice in one bite. Not the worst problem you could have. I liked it best cooled slightly, but still warm, with lots of dipping utensils: corn chips and raw veggies were my favorite.

Happy Eating!

Winter Squash Dip

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-10

Winter Squash Dip

Ingredients

  • 4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed,carrots, ends trimmed
  • 1 head garlic, top sliced off
  • a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
  • 2 t olive oil
  • 2 C combination of any: garbanzo, white, kidney, or black beans; cooked
  • 1 C greens (optional), chopped
  • 1/4 C combination of any: fresh basil, parsley, or thyme
  • 2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
  • 1 C combination of any: corn, tomatoes (fresh or dried)
  • to taste salt
  • 1/4 C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
  • raw veggies (carrots, radishes, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (sweet potatoes, summer squash, eggplant, fennel), chips, crackers, or bread; for serving

Instructions

  1. Pre-heat the oven to 350F.
  2. Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn't halve it - if you halved it and are planning to serve the dip in it, you could slice a bit off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
  3. Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
  4. Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
  5. Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.
http://www.de-ma-cuisine.com/winter-squash-dip/


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