By Ashley Devonish | Category: Recipes & Kitchen Tips | Posted Monday, November 1, 2010
You have been so patient with all my pumpkin recipes, below is my last one. Are you ready for something a little more unique? This was the most “controversial” dish I made. Only 2 out of 3 adults liked it (the 2 who liked it were female if that doesn’t surprise you) and out of the 4 children who tried it, none liked it. But, if the ingredients sound good to you, I bet you will like this lasagna. Interestingly, the directions call for cooking it in a slow cooker/crock pot but I was able to modify them easily to instead cook mine in the oven (I cooked it for 60 min at 350-400 degrees).
2 10- to 12-ounce packages frozen winter squash puree, thawed (of course fresh works too)
1/8 teaspoon ground nutmeg
1 32-ounce container ricotta
1 5-ounce package baby spinach (6 cups)
kosher salt and black pepper
12 lasagna noodles (about 3/4 of a 16-ounce box)
8 ounces mozzarella, grated (about 2 cups)
Okay, I am hoping that you will have a favorite pumpkin dish to share with me! Please “share your thoughts” below so we can all benefit.
Also as a side note, there will be no blog posts after this one until Friday as we are switching some stuff over in the back end of the blog and don’t want to risk messing something up in the process;).
By Ashley Devonish | Category: Recipes & Kitchen Tips | Posted Sunday, October 31, 2010
I love traditional pumpkin pie but I was excited to try this new recipe that looked very similar, only easier. How? Instead of making a crust, simply mix in some Bisquick and enjoy the custard textured pumpkin pie!
Please note that I found the cooking time to take much longer than expected. This may have been due to a an error when I set my timer but I just want to give you a heads up in case you find that to be the case as well (let me know!)
One more pumpkin recipe to go and I saved the most daring one for last so stay tuned. . . I am also hoping you will have some favorites to share with me so be thinking that over and tomorrow I will ask you all to share okay?
By Heather Ledeboer | Category: Recipes & Kitchen Tips | Posted Thursday, October 28, 2010
As promised, today I want to share my second pumpkin recipe: healthy pumpkin cookies, aptly named “wildly wholesome pumpkin chocolate chip cookies.”
While they are not Pumpkin Scones, my taste testers (which included 3 adults and 5 kids aged 14 months – 7 years old) all asked for seconds so don’t be too quick to pass them by.
-white bean puree
Because the ingredient list for today’s pumpkin recipe is pretty long, tomorrow I will share something quicker to make and a little more traditional.
Tired of hearing about pumpkins:)? Only two more recipes are coming after this one . . .
By Ashley Devonish | Category: Recipes & Kitchen Tips | Posted Wednesday, October 27, 2010
Yesterday I shared how to make your own pumpkin puree. Today I double dog dare you not to drool on your keyboard when you see the first pumpkin recipe I want to share!
Trust me, this one is a keeper. All 7 of my testers (4 adults and 3 kids) gave them two thumbs up (sticky thumbs might I add).
And a big thanks to my friend Kira for tipping me off to these beauties by giving me not one but TWO of these bad boys when I stopped by for a visit. Click on over to her blog if you want to see her post about making these scones (and also learn about making your own crackers–yes you read that correctly, crackers!)
Did this get your taste buds watering? Stay tuned for some pumpkin cookies that are MUCH more healthy tomorrow! Think ingredients like flaxseed, white bean puree and molasses but don’t get too scared because again, all who tried them (including 5 kids aged 14 months – 7 years old) really liked them! Oh and they also have chocolate chips so they can’t be that bad right?
By Heather Ledeboer | Category: Recipes & Kitchen Tips | Posted Tuesday, October 26, 2010
This summer I learned that canned pumpkin is considered a seasonal food when I was unable to purchase any in my local supermarket. There was something really strange about not being able to buy a recipe ingredient and it made me reflect not only on how much I take our endless food supply for granted, but also how I could avoid this situation with a little advance planning come fall. Who knows when I might have a hankering for pumpkin bread, pie, muffins, soup?! This time I will be ready.
Here is how I make mine homemade pumpkin puree:
1) Rise your pumpkin and cut it half and then in half again (so into quarters).
2) Remove the seeds and consider using them to make dried pumpkin seeds!
3) Bake the pumpkin, face down at 450 degrees. Add about 1/2 inch of water. The pumpkin is done once you can pierce it easily with a fork (after about 45-60 minutes).
4) Let the pumpkin cool and then scoop it out with a spoon. Puree in a blender or a food processor.
5) Use right away, refrigerate for later use or scoop onto wax or parchment paper and freeze for even later use!
Stay tuned, I have a few great pumpkin recipes that I have recently tried. Now go get your pumpkin on!
P.S. Be sure to check out the great comment/tip left by Kendra, I will be doing this next time to reduce the amount of extra “liquid” in my frozen puree!