Week 21: Cool weather comforts

Pumpkin Puree
Great for storing in the freezer. Think pumpkin bread, pumpkin bars, pumpkin pie, pumpkin waffles (see recipe below)…1 large pumpkin makes about 2 cups puree. 
Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center.
Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.
Peel off the skin. If you have a food processor use it to puree the pumpkin until smooth. You could also use a food mill or blender. 
Note: this method also works for squash. 
 
Pumpkin Waffles
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp ground cinnamon (or pumpkin pie spice!)
1/4 teaspoon salt
dash of ground cloves
2 cups milk
1 cup pumpkin puree
1/2 cup packed dark brown sugar
3 Tbsp vegetable oil
2 large eggs, lightly beaten
Combine flour, baking powder, cinnamon, salt, and allspice in a large bowl. In another bowl combine milk, pumpkin, sugar, oil and eggs in a bowl. Add to flour mixture. Stir just until moist.
Coat a preheated waffle iron with cooking spray. Spoon about 1/4 cup of batter per waffle onto hot iron. Cook 5 to 7 minutes or until green light goes on (as my iron does anyway). Repeat procedure with remaining batter.
Suggested additions: I LOVE adding Chocolate Chips to this recipe! Also pureed squash may be substituted. 
 
Egg Roll and/or Pot Stickers
not a meat eater? No worries, sub more vegetables for the pork! 
1 cup chopped Chinese cabbage
1 cup chopped Asian Greens
1/4 cup minced green onions
1 Tbsp tamari or soy sauce
1 tsp minced fresh ginger
2 tsp dark sesame oil
1 large garlic clove, minced
3/4 lb ground pork
24 round wonton wrappers or 12 egg roll wrappers
1 tablespoon  oil, divided
2 cups  chicken  or vegetable broth, divided
Preheat oven to 400 degrees if using egg roll wrappers
Combine cabbage through pork in a bowl. Working with 1 wonton wrapper or egg roll wrapper at a time , spoon about 1 heaping teaspoon filling into the center of each won ton wrapper or about 2heaping teaspoons into center of egg roll wrapper. Follow directions on back of package for folding directions. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers.
Heat 2 tsp oil in a large nonstick skillet.
If making egg rolls: In a large saute pan cook filling mixture until meat is cooked through and vegetables have softened a bit but still have a bite.  Place egg rolls on a baking sheet brushed with peanut oil. Brush tops of egg rolls with oil also. Bake 12-14 minuted or until golden brown and center is cooked through. 
Arrange 12 pot stickers, seam sides up, in pan, and cook until browned. Add 1 cup of chicken broth to pan; cover and cook 5 minutes. Uncover and cook about 1 minute or until liquid evaporates. Remove the pot stickers from pan; cover and keep warm. Repeat procedure with the remaining  oil, pot stickers, and broth. 
 
Pickled Daikon and Carrot
2 large daikon, peeled julienne fine
2 large carrots, peeled and julienned
1 tsp salt
place the vegetables in a bowl and sprinkle with the salt.  let sit for 30 minutes. Strain in a sieve and rinse with cold water. 
In a half pint mason jar, pack the vegetables and pour 1/4 cup water and 1/4 cup vinegar with 1 tsp-2 tsp sugar. Let stand 1 hour in the fridge. Serve with the pot stickers. 
 
Stock Making 101:
There are many ways to make home made stock! Here is my go-to no fail recipe:
 
2 chicken carcasses (if making chicken stock) OR 1 package white mushrooms (if making vegetable)
about 1 large onion, chopped (I leave the peel on)
about 3 large carrots, chopped (I lave the peel on)
about 3 stalks celery, chopped
bay leaf, 2 cloves, 1 garlic clove, about 6 peppercorns
sprig of thyme
small handful parsley
4 oz white wine or squirt of lemon juice 
8-12 cups cold water
 
Place all in a stock pot. Bring to a simmer (not a rolling boil!). Skim off scum that floats to the top. Simmer 4 hours or until flavors deepen. Strain vegetables and seasonings. Cool. Skim Fat from top. Freeze or use within a few days. 
 
Roasted Fall Vegetables over Cheesy Polenta
For the Vegetables:
1 head cauliflower, floret part cut into large chunks
2 red peppers, cut into large chunks
1 onion, diced
2 garlic cloves, minced
1 butternut squash, peeled seeded and chopped into small cubes
2 potatoes, diced
Olive oil
salt and pepper
1 Tbsp rosemary, chopped
Heat oven to 450 degrees. Place vegetables on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and rosemary. Cook 45-60 minutes or until vegetables are tender and cooked through. 
 
For the polenta
4 cups broth or water
3/4 cup course cornmeal
salt, pepper
1/2 cup cheese diced (optional)
Bring the water to a boil. Slowly rain in the cornmeal, whisking constantly. Simmer over very low heat for 40 minutes, whisking occasionally.  When the texture is creamy and the polenta has thickened slightly, stir in cheese and remove from heat. 
 
Serve roasted vegetables over the polenta.
 
Portobello Kale Onion Saute
Great as a side dish or main dish. Great on a toasted bun with a little cream cheese. Also great over or under grilled pork or chicken. 
 
2 large portobellos or 4 baby bellas, sliced 1/2 inch slices
1 large onion, sliced thin
10 leaves kale (or more if desired), thick stems removed and course chopped
dash worcestershire sauce
dash soy sauce
sprinkle of brown sugar (about 1 tsp)
Heat a tbsp of olive oil in a saute pan. Add the onions and cook until light golden brown over moderate heat for about 15 minutes. Add the mushrooms and cook until they start to release their juice (about 4-5 minutes). Add the kale and saute another 5 minutes or until the wilted. Sprinkle in sauces and brown sugar and salt. Stir and adjust seasoning. 
 
 
 
 
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This entry was posted in cabbage, carrots, cauliflower, dairy free, garlic, gluten free, green onion, kale, potatoes, Preserving!, pumpkin, radishes, rosemary, sweet peppers, vegan, vegetarian, winter squash. Bookmark the permalink.

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