Mmm, pumpkin

[pegkerr]

I 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.

Comments

[fileg.livejournal.com]

would you like my recipe for pumpkin macadamia soup?

(it low carb, but the fat content may deter you)

[silme.livejournal.com]

The organic farm where we buy a lot of our groceries was giving out recipes for pumpkin curry; I think I must try it. :)

[pegkerr.livejournal.com]

Thanks, but if it's high fat, I'm afraid I'll have to pass. I'm still trying to lose weight!

[vass]

You are Albus Dumbledore, and I claim my five pounds.

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.

[splagxna.livejournal.com]

could you be induced to share your recipe for the pumpkin waffles?

[splagxna.livejournal.com]

but others of us might be interested regardless...

[pegkerr.livejournal.com]

Pumpkin Waffles
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!

[pegkerr.livejournal.com]

Yes, they do sell pumpkins in cans here. Very handy.

[pegkerr.livejournal.com]

I HIGHLY recommend Cooking Light magazine, by the way, and I heartily thank my sister Cindy for introducing it to me. I have never never never had a bad recipe, and most are very easy. It's gotten me to eat a whole lot of healthier foods I never would have tried before. Like kale. I love it now. Who knew?

[splagxna.livejournal.com]

thank you; those sound delicious. pumpkin puree = canned pumpkin, or something else more liquidy?

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....

[splagxna.livejournal.com]

oh wait... you have already answered one question. huzzah!

[pegkerr.livejournal.com]

In my experience, canned pumpkin and pureed pumpkin are interchangeable.

and yes, as you see from my previous comment, I do think Cooking Light is well worth it.

[fileg.livejournal.com]

(it is a diet recipe for me)

* 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.