Mmm, pumpkin
Oct. 24th, 2004 10:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pegkerrI made a peanut butter and pumpkin sandwich for lunch.
I made pumpkin waffles for dinner.
I made pumpkin ice cream in the ice cream maker for dessert.
Okay, I think I'm just about over this craving now. Now I am eating an apple.
I made pumpkin waffles for dinner.
I made pumpkin ice cream in the ice cream maker for dessert.
Okay, I think I'm just about over this craving now. Now I am eating an apple.
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(no subject)
Date: 2004-10-25 12:40 am (UTC)(it low carb, but the fat content may deter you)
(no subject)
Date: 2004-10-25 04:43 am (UTC)(no subject)
Date: 2004-10-25 06:16 am (UTC)(no subject)
Date: 2004-10-25 12:52 pm (UTC)* 1 tablespoon macadamia or olive oil
* 1/2 cup roughly chopped macadamias
* 1 small onion, chopped
* 1 teaspoon grated ginger
* 3 cups diced or canned pumpkin
* 1 small tart apple, chopped
* 3 cups chicken stock
* sour cream for topping
* Whole or halved macadamias, roasted for garnish
Heat oil in a heavy based pan; add the macadamias, onion and ginger and sauté for 2 - 3 minutes, or until golden brown. Add the pumpkin and apple and cook 2 - 3 minutes then pour over the stock. (If using canned pureed pumpkin, add only the apple in the step above, and add pumpkin now.) Cover and simmer for 20 minutes or until pumpkin/apples are soft. Transfer mixture to a blender and process until smooth and creamy.
Serve in large bowls with a swirl of sour cream and a few roasted macadamias tossed over for garnish.
(no subject)
Date: 2004-10-25 12:56 am (UTC)(no subject)
Date: 2004-10-25 05:20 am (UTC)They sell pumpkin in cans in the US, don't they? It'd be nice if they did that here. I don't mind the vegetable, but I hate peeling and chopping it.
(no subject)
Date: 2004-10-25 10:07 am (UTC)(no subject)
Date: 2004-10-25 06:14 am (UTC)(no subject)
Date: 2004-10-25 10:06 am (UTC)From Cooking Light
Top with maple syrup and chopped walnuts for a breakfast treat that tastes like pumpkin bread.
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1 cup 1% low-fat milk
1/2 cup Pumpkin Puree
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.
Yield: 8 waffles (serving size: 2 waffles) [note: in my waffle iron, this recipe made 6 waffles, not 8]
NUTRITION PER SERVING
CALORIES 255(20% from fat); FAT 5.7g(sat 1.3g,mono 1.5g,poly 2.3g); PROTEIN 7.4g; CHOLESTEROL 57mg; CALCIUM 237mg; SODIUM 372mg; FIBER 2g; IRON 2.6mg; CARBOHYDRATE 44.1g
Cooking Light, OCTOBER 2001
I ate mine topped with apple butter and plain yogurt. Yum!
(no subject)
Date: 2004-10-25 10:10 am (UTC)(no subject)
Date: 2004-10-25 11:56 am (UTC)(no subject)
Date: 2004-10-25 11:55 am (UTC)overall, what do you think of cooking light and their recipes? i've thought about subscribing several times and have never been certain if it would be worth it....
(no subject)
Date: 2004-10-25 12:26 pm (UTC)and yes, as you see from my previous comment, I do think Cooking Light is well worth it.