Friday, October 31, 2008
Halloween
Thursday, October 30, 2008
Dinner in A Pumpkin
Dinner in a Pumpkin
Medium Sized Pumpkin (about 4 lbs)
1 ½ lbs. lean ground beef or turkey burger with 2 T. olive oil
1/3 cup chopped green pepper
¾ cup chopped celery
¾ cup chopped onion
1 tsp. salt
¼ tsp. pepper
¼ cup soy sauce
¼ cup Worcestershire sauce
4 oz can of mushrooms
1 can cream of mushroom or golden mushroom soup
2 cups cooked rice (wild rice is nice, brown rice and Bulgar wheat pilaf is great too).
optional: 2 Tbs. Brown sugar
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add remaining ingredients. Mix well and place mixture in the pumpkin. Place lid on the pumpkin, and put the pumpkin on a foil lined cookie sheet, and bake at 350 degrees for 1 ½ hours or until pumpkin is soft and outside of pumpkin may be slightly brown. A fork poked in the side slides easily through.
*We like to toast the pumpkin seed with a little salt and some olive oil on a cookie sheet int he oven about 350 until slightly browned. Great snack for kids, lots of fiber.
**This makes several meals. Once we have had two dinners and most of the filling is gone leaving excess pumpkin, I scoop out the shell and discard. The cooked pumpkin is then pureed with a can of chicken broth and put into a heavy bottom pan. I added some cooked yam pureed with soy milk, a dash of onion salt, onion powder, ginger, nutmeg, a splash of lemon juice, fresh ground pepper, and a couple of tablespoons of margarine and we ate a yummy Pumpkin Soup with toasted Parmesan bread.
Another version is Pumpkin Stew.
Pumpkin Stew
1 ½ lbs. cubed stew meat
2 tbsp. oil
1 cup water
8 tiny onions
2-3 potatoes, cubed
4 carrots, peeled and sliced
1 green pepper, cut into squares
1 clove garlic
Salt and pepper
2 tbsp. bouillon
1 (15 oz.) can tomatoes
1 large pumpkin
Brown meat in oil. Add water, onions, potatoes, carrots, green pepper, garlic, salt and pepper. Simmer 25 minutes. Cut top from pumpkin. Clean. Sprinkle cavity with salt. Place in shallow, but sturdy baking dish. A cake pan works well. Add bouillon and tomatoes to stew. Pour all ingredients into pumpkin and replace top. Brush outside of pumpkin with oil and bake at 325 degrees for 2 hours. Serve from pumpkin, scooping out pumpkin with the stew.
Sunday, October 26, 2008
SIlly Pumpkin Pie Sunday
Saturday, October 25, 2008
In Loving Memory, Rob Springman
Pumpkin Carving!
Friday, October 24, 2008
All About Me!
Wednesday, October 22, 2008
Tortilla Chips and Salsa Fresca
Tortilla Chip Recipe
- 12 6-inch corn tortillas
- 1 Tbsp. canola oil
- 1 tsp. salt
- 1 tsp. chili powder (optional)
Preheat oven to 350 degrees. Cut each tortilla into 8 wedges. Spread out in a single layer on cookie sheets. Brush with oil. Sprinkle with salt and chili powder. Bake 12-15 minutes, rotating the cookie sheets halfway through. Chips will be lightly brown when done.
Serves 6.
Per serving: 106 calories, 4 g fat, 0 mg cholesterol, 18 g carbohydrate, 2 g fiber, 2 g protein
(I did not add the chili powder but did make hald with plain salt and half sprinkled with California Garlic Salt and Spices, the chips on the lower half.)
Salsa Fresca
SERVINGS 3 cups
INGREDIENTS 2 cups chopped ripe tomatoes 1 cup chopped Vidalia onions 1 cup chopped green Bell pepper 2 tablespoons fresh lime juice 1 jalapeno, finely diced 1 teaspoon salt Chopped fresh cilantro for garnish
PREPARATION 1. Combine the tomatoes, onion, pepper, lime juice, jalapeno and salt in a big bowl and stir to combine.
2. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Be sure to bring it up to room temperature before eating.
3. Spoon off any excess liquid, gently mix in the cilantro and taste to see if it needs any more salt.
(This is not the exact recipe I used, but very similar...I found Melissa Clayton's after this. I will try her's next).