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Pumpkin Puree Recipe

Pumpkin Puree

Homemade pumpkin purée is easy to make. There are many varieties of pumpkins that are offered. Many are grown for decoration (Halloween jack-o’-lanterns, etc.) others for food (pie pumpkins). I find that a good pie pumpkin will produce a better purée – leave decorative pumpkins as decorations. This last year I grew Burpee “early sweet sugar pie” pumpkin. It made an excellent Pumpkin Puree which we used for pies, breads and soups.

With that being said and done, many recipes for pumpkins start with a purée so here is a recipe for pureeing a pumpkin.

Ingredients

1 whole pie pumpkin

Instructions

Preheat oven to 350 degrees Fahrenheit. Using a sharp knife, cut the pumpkin into several large pieces. I like to remove the seeds and “guts” but you don’t have to – baking makes it easy to cut the seeds out when cooled down (if you take the seeds now you have the choice to either keep them for next season’s planting stock or for roasting). Place the pieces on a baking sheet cut-side down. Bake for 30 minutes to an hour. You’ll know the pumpkin is ready when its flesh pierces – just like a baked potato.

Allow the pumpkin pieces to cool, at this time if you did not remove the seeds cut them out now (set them aside for roasting). Scrape the remaining flesh away from the rind. Purée the flesh in a blender, a food processor, a food mill or as I like a hand masher, add water if necessary to help it blend.

A 2 1/2-pound pumpkin yields about 2 cups of purée, or enough for one standard 9-inch pie.

You can freeze excess pumpkin purée for future use.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pesto and Grilled Yellow Squash

Pesto and Grilled Yellow Squash

Ingredients:

1/2 cup fresh basil – chopped
1 garlic clove – minced
1/4 cup toasted pine nuts
2 teaspoons of lemon juice
1 tablespoon olive oil
2 medium yellow squash sliced 1/4 inch thick
1 tablespoon parmesan cheese
canola oil

Equipment:

Grill
Mixing bowl

Directions:

Pesto – In the mixing bowl mix the basil, pine nuts, olive oil, parmesan cheese, garlic and lemon juice. After mixing add salt to taste.

Cooking – Lightly coat the yellow squash in canola oil and salt and pepper each side. Place on grill and cook under slightly crisp (grill marks) on both sides. When done take off and put a spoon full of pesto on each slice.

This is a great side dish for both pasta and meat.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

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Lemon-Garlic Corn on the Cob

Ingredients:

4 ears of corn – husked
1 tablespoon olive oil
2 tablespoons of salted butter
1/3 cup of water
2 garlic cloves – minced
2 tablespoons of lemon juice

Equipment:

Large skillet

Directions:

Heat both butter and olive oil in the skillet over medium heat. Add minced garlic and cook for about 2 minutes until translucent – don’t let it burn. Add the corn, water and lemon juice – cover and cook for about 5 minutes. Uncover and continue cooking – turning every minute. Cook for about 4 minutes. Remove the corn. Take the remaining liquid from the pan and drizzle over the corn.

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Sautéed Green Beans & Cherry Tomatoes

Sautéed Green Beans & Cherry Tomatoes

To make Sautéed Green Beans & Cherry Tomatoes, as the name implies, you must use cherry tomatoes. Using a large tomato and cubing is not the same. Additionally, the sweet flavor or cherry tomatoes helps make the dish.

Ingredients:

Olive oil
1 lb. of sliced and cleaned green beans
1/2 cup of water
2 cloves of garlic – minced
1 1/2 cups cherry tomatoes cut
1 tablespoon of balsamic vinegar

Equipment:

Large skillet
Small skillet

Directions:

Heat a small amount of olive oil in a large skillet over medium-high heat. Add the green beans and cook for 2 – 3 minutes or until beans begin to sear. Add the water cover and cook for another 3 minutes (stir occasionally).

While beans are cooking heat more olive oil in the small skillet, once hot add the minced garlic. Do not let the garlic burn only cook for a minute or 2. Once ready take off heat and add the garlic to the beans.

Add tomatoes to the beans and garlic and cook everything together for only a few minutes or until tomatoes start to break down. Once ready take off heat add the balsamic vinegar. Salt and pepper to taste.

Look at other green bean recipes https://traderscreek.com/recipes/recipe-index/

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Sautéed Chicken with Peppers

Ingredients:

1/2 Cup Butter
2 bell peppers seeded and cut into strips
8 shallots finely chopped
1 cup dry white wine

Equipment:

Large Skillet

Cooking Directions

Cut chicken into serving pieces, sprinkle with salt and pepper to taste and rub the skins with lemon juice. Melt butter in a large skillet. When the butter is hot and bubbly but not brown, add the chicken pieces, skin side down, and sauté them slowly until the skin is golden brown. Add peppers, and shallots and sauté them for 2-3 minutes. Cook the chicken, covered, until tender. Transfer the chicken to a heated serving platter. Add white wine to the vegetables in the skillet, stir well and pour over the chicken.

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Sautéed Chicken Country Style Recipe

Ingredients:

6 strips fat bacon
1 cup heavy cream
2 Tbs. finely chopped parsley

Equipment:

Large Skillet

Cooking Directions

Sauté bacon in a skillet, drain the bacon on absorbent paper and keep it warm. Cook the chicken in the bacon fat first skin side down. Cook to golden brown, turn chicken cook until juice runs clear. Check to make sure it is cooked and transfer it to a heated serving platter. Skim off all but 3 Tbs. of the fat, add heavy cream and parsley. Cook the mixture over medium heat, without letting it boil, stirring and scraping the brown bits from the pan. Pour the sauce over the chicken and garnish the platter with the bacon (I like to crumble it).