The pumpkin is a member of the gourd family, which is native to the Western Hemisphere. There is evidence to support that the natives of Mexico were eating gourds as early as 5500 BC. When the Colonists arrived in North America, the Native Americans were growing pumpkins. It was after learning about these pumpkins did the Pumpkin Pie tradition begin during the Fall.


Large, round and orange, the pumpkin has a mild sweet flavor with edible seeds. The seeds are commonly known as pepitas

Season:  September through March.

How to Choose:

Smaller sized pumpkins have a more tender and sweet flavor. The

largest pumpkins available weigh over 100 pounds. Choose a pumpkin that is heavy for its size and shows as few blemishes as possible.

Storage:

Store pumpkins at room temperature up to a month, or up to 3 months in the refrigerator. Any cut up pieces should be wrapped in plastic wrap and refrigerated up to 5 days.

Spices:

Allspice, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, nutmeg.

The spices traditionally used with pumpkin are considered warming

spices in Asian medicine. This aids in digestion and gives a boost of energy. Too much can cause burning in the stomach and nervousness.


Preparation:

Pumpkin can be prepared like any other squash, peeling skin if so desired. Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.
Stir-Fry: tender when pierced.

Bake: 400 degrees 30 ˆ 40 minutes, uncovered.

Microwave: halve the squash and microwave for 10 -12 minutes.

Boil: Cut into chunks and boil 7 ˆ 9 minutes.

Steam: Cube and steam for 6 ˆ 8 minutes.

Roast: 400 degrees for 30 ˆ 45 minutes.

Wine Pairings:

Depending on how you prepare your pumpkin and to what you are going to serve it with, try serving a Chardonnay or Sauvignon Blanc with your pumpkin soup; or a Sauternes, Vouvray, Moscata D'Asti, Auslesen or Zinfandel Blanc with your pumpkin pie.

Equivalencies

1 pound = 1 cup cooked and mashed


Nutritional Qualities


1 cup cooked = 80 calories, 2 grams protein, 1 gram fat, 18 grams

carbohydrates, with riboflavin, Vitamins A & C. Pumpkin contains some anthelmintic properties, which is helpful against prostate disorders, stomach problems, worms, nausea and morning sickness.

RECIPE:

Cream of Pumpkin Soup

8 Servings


2 tablespoons unsalted butter
1 onion, roughly diced
4 cups pumpkins, pureed canned or fresh
3 quarts chicken stock, or low sodium canned chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk, and/or whipping cream
/3 cup walnut oil

MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot.

Source: Public domain recipes converted from Meal Master format

Special Thanks to Jennifer Wickes for this post

Loaded Baked Potato Dip

Ingredients


1 (2.1-oz.) package fully cooked bacon slices
 1 (16-oz.) container sour cream 2 cups
(8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce Garnishes:
cooked, crumbled bacon;
sliced fresh chives;
freshly cracked pepper
 
Serve with: waffle fries
 
Preparation


Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
 
Southern Living   JANUARY 2011

Meatballs a la Pizzaiola!

In Italy someone who makes pizza is called a Pizzaiola.  This is one of my all time fav's!  I use this recipe at least two or three times a month.  My whole family enjoys these yummy little bites in so many different ways.  They are great as an appetizer, but also delicious with pasta, as a side dish, in a sub or in soup.  What will be your favorite way to have them?

Ingredients


8 ounces smoked mozzarella cheese
2 large shallots, chopped
1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tablespoon tomato paste
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef chuck (80% lean)
1 pound ground pork
Olive oil, for frying
Vegetable oil, for frying
Marinara sauce, warmed, for serving (optional)
 
Directions


Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside.

In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese.

In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.

Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.

Recipe courtesy Giada DeLaurentiis

Sandwich Art!

Add a twist to the term "starving artist" by creating masterpieces with food coloring paint on a crusty canvas.




Ingredients

Paper cup
Milk
Food coloring
New paintbrushes
White bread
Toaster


Instructions

1.Fill each paper cup with two tbsp. of milk. Add a few drops of food coloring to each cup.
2.Paint pictures and designs on the bread using the colored milk and new paintbrushes.
3.Toast lightly and use the slices to make crazy sandwiches.


For more great recipes like this check out familyfun.go.com

School of Fish!

It won't take long to reel kids in for snack time with these sweet-and-salty goldfish!

Ingredients

Dried apricots                      Cream cheese

Mini pretzels                        Mini chocolate chips


Instructions

1.For each fish, slit one end of a dried apricot and insert the bottom of a mini pretzel. Pinch the apricot around the pretzel to hold it in place.

2.For a fish eye, pipe on a small dot of cream cheese (a plastic sandwich bag with a corner snipped off works well for this) and then press a mini chocolate chip, tip down, into the cream cheese.


For more great recipes like this one check out familyfun.go.com

Mango Salsa Scoops! Great Back to School Snack!

Toss 1 cup each diced mango and black beans with 1/4 cup diced red onion. Add 2 tablespoons each chopped pickled jalapenos and the liquid from the jar, chopped cilantro and lime juice. Season with salt. Serve in tortilla scoops.

Red Hearts, Happy Valentine's Day!

Ingredients:
1 cup shortening 2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 2 teaspoons baking soda 4 1/2 cups all-purpose flour 3 drops red food coloring

Directions:
Mix ingredients in the order given. Divide dough and add enough red food coloring for desired shades of pink or red.
Refrigerate dough for 40 to 60 minutes.
Roll and cut out with heart cutters. Sprinkle with sugar. Bake at 350 degrees F (175 degrees C) for 11 minutes. Do not overbake.

Shrimp Bisque with Bourbon

Ingredients


2 pound(s) large shrimp
2 tablespoon(s) olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground pepper
1/4 cup(s) bourbon
3 tablespoon(s) bourbon
3 tablespoon(s) unsalted butter
3/4 cup(s) celery, chopped
3/4 cup(s) fennel, chopped
1 large onion, chopped
3 clove(s) garlic, chopped
3 tablespoon(s) tomato paste
2 tablespoon(s) all-purpose flour
1/2 cup(s) white wine
1/2 cup(s) low-sodium chicken broth
1/2 cup(s) basmati rice
1/2 teaspoon(s) (each) dried rosemary and thyme
8 tablespoon(s) heavy cream

Directions

1.Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells. Heat 1 tablespoon oil in a large Dutch oven over high heat. Season shrimp with 1/4 teaspoon each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown. Add 1/4 cup bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.

2.Make the soup: Add 1 tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for 10 minutes. Add onions, garlic, and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt. Add flour and cook, stirring constantly, to incorporate. Add wine, 5 cups water, broth, rice, herbs, and shrimp shells and bring to a simmer. Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids, and return to pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through. Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through, about 4 minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

For More great Recipes that compliment this soup click here.

Winter Woods Chili

Hot chili has long been a favorite of cattlemen and cowboys on cold winter nights for its satisfying bite. This recipe combines bacon and beef with navy and red beans, tomatoes, onions, and the perfect pinch of chili powder. Serve with a side of cornbread and a generous topping of shredded cheese and fresh cilantro for a delicious flavor twist your family will love.

ingredients

4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

directions

In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.


recipe source

BHG.com

Igloo Cake

Welcome winter with this fabulous cake by Martha Stewart. 
You will get rave reviews from adults and kids alike.

Ingredients:  Makes one 8 1/2-inch dome cake

Unsalted butter, for baking sheets
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more, sifted, for baking sheets
2 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs plus 1 large egg yolk
1 1/4 cups low-fat buttermilk
1/2 cup plus 2 tablespoons vegetable oil
1 1/4 teaspoons pure vanilla extract
Vegetable oil cooking spray
1 quart good-quality chocolate ice cream
1 1/2 quarts good-quality vanilla ice cream
White-Chocolate Buttercream
4 large marshmallows, halved
White, pale-blue, and silver sanding sugar, for decorating
Marzipan Penguins
Desiccated unsweetened coconut, for decorating

Directions:

1.Preheat oven to 350. Butter two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside.

2.Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add eggs and yolk, 1 1/4 cups warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth.

3.Divide batter between prepared sheets. Bake until a cake tester comes out clean, about 16 minutes. Let cool on wire racks 30 minutes. Turn out cakes onto racks, and let cool completely.

4.Coat an 8 1/2-inch (9-cup) ovenproof bowl with cooking spray. Line with plastic wrap, leaving a 2-inch overhang. Cut one cake layer crosswise into 4-inch-wide strips, and use to line bowl (there should be no gaps). Cut a 9-inch round from remaining cake layer; set aside.

5.One at a time, mix ice creams in the bowl of electric mixer fitted with the paddle attachment until smooth. Spread 1 cup vanilla ice cream over cake in bowl; spread 1 1/2 cups chocolate ice cream on top. Continue layering ice creams, alternating 1 1/2 cups of each flavor, stopping 1/2 inch from rim. Press cake over ice cream. Wrap in plastic; freeze overnight.

6.Turn out cake onto a 9-inch cake board. Freeze 15 minutes. Spread a thin layer of buttercream (about 1/2 cup) over cake, and freeze until firm, about 15 minutes. Transfer remaining buttercream to a pastry bag fitted with a basket-weave tip (such as Ateco #898). With smooth side of tip facing you, and starting at top of cake, pipe 1-inch rectangles all over cake (pictured below). If cake begins to soften, freeze 15 minutes.

7.Using marshmallows, make the outline of the door. Using a smaller basket-weave tip (such as Ateco #895), pipe rectangles over marshmallows. Sprinkle sanding sugar all over cake. Freeze until ready to serve, up to 1 day. Attach marzipan penguins to cake with toothpicks, and garnish with coconut "snow."

.



Read more at Marthastewart.com: Igloo Cake - Martha Stewart Recipes

Blueberry SNOW!

Ingredients:
1 (10 inch) angel food cake 1 (8 ounce) package cream cheese 1 cup milk 1 (16 ounce) package frozen whipped topping, thawed 1 (21 ounce) can blueberry pie filling 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract

Directions:
Break angel food cake into small pieces, and spread into the bottom of a 9 x 13 inch baking dish.
Mix together confectioners' sugar, cream cheese, vanilla, and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberries over all. Chill for 4 hours or overnight.