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You are here: Home / Archives for pumpkin

pumpkin

Strategies for Hidden Veggies III- Waffles

January 18, 2011 by KerryAnn 6 Comments

In the first two posts in this series, we examined how to replace flour in a baked good recipe with a vegetable.  This time we’ll learn how to replace a liquid with a puree while still soaking the flours in order to make the baked good traditional foods.

In the same vein as the books that promote purees, many baked goods can have some mashed banana, applesauce, sweet potato, pumpkin, butternut squash or the like added to the recipe in place of the water or milk.  The problem with many of these recipes is that the vegetable or fruit takes the place of the milk or water, and it’s then difficult to convert that recipe to being soaked.  To overcome that problem, I carefully choose recipes that call for enough liquid to work with.  I then soak the flour with the minimum amount of liquid needed to get it wet and add the rest that the recipe calls for in fruit or vegetables.  This is made much easier if you are baking gluten-free goodies, since most of the recipes call for at least a small amount of starch.  Since starches do not need to be soaked, this frees up extra liquid in the recipe to convert to a vegetable or fruit and still have the finished product turn out with the correct texture.  Since starch makes waffles crispy, this is the perfect recipe for conversion.

I use this strategy most often when there’s just a little applesauce left in the bottom of the jar, or there’s one lone banana that needs to be used.

I tip my hat to Sue Gregg, whose cookbook is the first place I heard about grinding grain in the blender with liquid so you don’t have to have a grain mill to have the benefits of freshly-ground flour.  I used her method to make pancakes for a long time until I could afford a grain mill.

[Read more…] about Strategies for Hidden Veggies III- Waffles

Filed Under: Blender Batters, Breakfast, Casein-Free, Gluten-Free, Grains, Hidden Veggie Strategies, Hidden Veggies, Menu Mailer, Nut-Free, Recipes, Soy-Free, Vegetables Tagged With: baking, blender, blender batter, dessert, eggs, grain mill, grains, hidden veggies, kids, maple syrup, pumpkin, rice, stevia, sweetener, waffles

Curried Pumpkin Soup

January 9, 2011 by KerryAnn 5 Comments

On the Facebook page for Cooking Traditional Foods, I often post what I’m cooking, along with reminders to do things like thaw your meat and soak your grains.  Today I mentioned that I’m making curried pumpkin soup in preparation for the power outage that is expected.  Several people requested the recipe, so I decided to post it here.

Beginning tonight and through Tuesday, we’re expecting ice and snow.  I’m preparing four day’s worth of food.  I’ve also made potato soup and I’m making chili, cornbread, some brownies and possibly some baked goods for breakfast later today.

This soup is insanely good. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop.  If I could only have two soups in my life, this would be one of my choices.

[Read more…] about Curried Pumpkin Soup

Filed Under: Casein-Free, Egg-Free, Gluten-Free, Grain-Free, Hidden Veggies, Lunch, Menu Mailer, Nut-Free, Recipes, Soups, Soy-Free, Vegetables Tagged With: blender, breakfast, coconut milk, coriander, curry, dessert, family, food, garlic, meat, onion, pumpkin, rapadura, soup

Thanksgiving Recipes- Crustless Pumpkin Pie

November 23, 2010 by KerryAnn Leave a Comment

Each family has their own special Thanksgiving recipes.  This recipe, included in the Thanksgiving Menu Mailer, is my crustless version of our family favorite Pumpkin Pie.

If you’d like to consider a low-carb pumpkin pie that has a crust, I would urge you to consider the recipe using coconut flour in Brice Fife’s book, Cooking with Coconut Flour (and at half.com). His recipe includes the recipe for the filling as well.

 

Crustless Pumpkin Pie

From the Menu Mailer Volume 4 Week 18

If you’re carb- or grain-conscious, this pie is quick to throw together and really fits the bill. This is our Thanksgiving choice this year since both my mom and husband are low-carbing to deal with health issues.

4 eggs
1 (15-ounce) can or 1½ cups homemade pumpkin puree*
1 tsp cinnamon
½ tsp ginger
dash nutmeg
¼ cup honey/agave or ½ cup rapadura
¾ cup unsweetened coconut, rice, almond or dairy milk

Preheat oven to 425 degrees. Grease a 9” pie plate and set aside.

In a bowl, whisk all of the ingredients together, mixing thoroughly to make sure the spices are disbursed throughout the batter (if using roasted, chopped pumpkin, combine all ingredients in a blender until smooth). Pour into the pie plate. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake another 30 minutes or until a knife inserted comes out clean.

*To roast your own pumpkin, cut it in half, scoop out the seeds (save for another use, feed to your chickens, roast with oil and spices or discard them) and place face down on a rimmed pan. Bake at 350 degrees for an hour or until completely soft when pierced with a knife. Cut away the skin and run through a food processor until finely chopped.  Pie pumpkins have the best flavor.  If you can not find a pumpkin, a butternut squash can also be used.

 

Disclaimer:  As a resident of North Carolina, I am not allowed to have a referral account with Amazon.  I do not profit from you clicking the above link.

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Filed Under: Casein-Free, Desserts, Gluten-Free, Grain-Free, Hidden Veggies, Holidays, Lazy Cooking, Menu Mailer, Nut-Free, Recipes, Snacks, Soy-Free, Vegetables Tagged With: breakfast, coconut flour, dairy, dessert, eggs, family, Menu Mailer, pumpkin, rapadura, soup

Curried Pumpkin Soup

February 11, 2011 by KerryAnn 1 Comment

Jeff and I love this soup. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop.  This is a large pot of soup, it makes at least 12 servings.

Curried Pumpkin Soup
From the Menu Mailer

[Read more…] about Curried Pumpkin Soup

Filed Under: Casein-Free, Egg-Free, Gluten-Free, Grain-Free, Hidden Veggies, Menu Mailer, Nut-Free, Recipes, Soups, Soy-Free, Vegetables Tagged With: 20-minute meals, beef, blender, butter, chicken, coconut milk, coriander, curry, dairy, food, garlic, Menu Mailer, onion, pumpkin, rapadura, soup

Stretching Soups

January 14, 2011 by KerryAnn Leave a Comment

I posted my curried pumpkin soup a few days ago that I made this past weekend.  It was slated to be polished off for today’s lunch, but I didn’t have enough to feed the three of us.  I had about 2 servings left in the mason jar and two hungry children plus myself.

This morning I did my Flylady zone work (we’re in the kitchen this week) and found a small amount of green lentil flour I had left over after grinding some for another dish I’ve been working on.  A light bulb went off.  Lentils work wonderfully to thicken liquids.  With a strongly flavored soup like the curried pumpkin, I was pretty sure it would hide any lentil flavor.  Whole red lentils have no shell and they dissolve when cooked.  Green lentils will hold their shape when cooked.  But when ground into flour, it doesn’t matter what type of lentil you’re using, it works beautifully as a thickener.  Using cooked red lentils would have worked for me if I had the time to cook them, but it was already lunch time and the kids were asking for something to eat so I went with the flour.

I put a small amount of the soup in the bottom of a saucepan.  I whisked in the leftover tablespoon of lentil flour until smooth.  Then I whisked in the remaining soup, enough extra stock to make it three servings, and a little coconut milk I had leftover from breakfast.   I brought it to a boil, reduced to a simmer and cooked it long enough to make sure the lentil flour was cooked through.  It thickened nicely.  I did have to adjust the spices since I added stock. The kids didn’t notice any difference and they ate it without a word.  SCORE!

Like rice, lentils are low in phytates.  I don’t worry about the occasional use of a small amount of unsoaked lentil flour as long as it is well cooked to void any digestive upset uncooked legume products might cause.  If you aren’t working on the fly and you can prepare ahead to soak your lentils, I would have whisked the lentil flour with a tiny amount of acidic water (1 cup water to 1 Tbs lemon juice or whey) and allowed it to sit a few hours before cooking lunch.

—

KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, on dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.

Filed Under: Food Storage, Kitchen Tips, Leftovers, Sanity Savers, Soups Tagged With: breakfast, children, dessert, family, kids, mason jar, Menu Mailer, pumpkin, soup

Hidden Veggies: Pumpkin Bean Fudge!

June 7, 2011 by KerryAnn 8 Comments

After I posted yesterday about Adrienne’s Silky Smooth Bean Fudge at Whole New Mom, I started thinking about my long lost love. Pumpkin fudge. I haven’t had it since going GFCF in 2006. Every year, we’d get a small slice at the State Fair in Raleigh and enjoy it. It is a dearly missed treat.  Every Fall around the time we have our local County Fair, I start craving some.

So I got in the kitchen and started working. 15 minutes later, here’s the results.

This year, I’ll be prepared when those Fall cravings hit and in a most healthy way, too!

[Read more…] about Hidden Veggies: Pumpkin Bean Fudge!

Filed Under: Beans, Desserts, Hidden Veggie Strategies, Hidden Veggies, Recipes, Series, Snacks, Sneaky Nutrition, Vegetables Tagged With: beans, fudge, hidden veggies, pumpkin

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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