Easiest Way to Turn Pie Pumpkin into Pumpkin Puree

If you read this blog at all, you know that I LOVE pumpkin.  Just can't get enough of it.  Sometimes I use canned pumpkin puree.  It's easy, and it's readily available.  I can keep a few cans in my pantry for whenever I need a fix of muffins, cookies, pudding or pie.

Sometimes, though, I'd rather go straight to the source.  I have tried cooking pie pumpkins many different ways.  A lot of folks suggest cooking it halved on an oiled baking pan.  I find this lends a roasted flavor that might work for some applications (like soup), but not for others (like pie).

The pumpkin pulls away from the shell

Although I frequently bake winter squash whole, I never thought about doing that with a small pie pumpkin.  It worked perfectly!  Nothing could be easier, too.  The flesh pulls away from the shell once it's cooked, so it is simple to scrape out, and it's buttery soft so it's easy to mash. 

Don't limit yourself to just pumpkins, though. You can use the soft flesh of other hard winter squashes in your favorite pumpkin recipes, too. Try butternut, acorn or kabocha if that's what's at your store. Have fun!

Fresh Pumpkin Puree

Makes approximately 2 cups of puree depending on the size of the pumpkin

Ingredient:

1 pie pumpkin

Preparation:

Preheat oven to 400.

Wash the outside of the pumpkin.

Pierce the pumpkin with a sharp knife in several places.

Bake for approximately one hour.  (Smaller ones might need only 45 minutes to be done.)

Once it cools enough to handle, cut the pumpkin in half.

Scoop out and discard the seeds.

Scoop the flesh into a bowl.

Mash with a potato masher. 

Happy Cooking!

Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Vegan and Gluten-free Easter Treats Round Up

I can't believe that it's officially spring. 

Do you need some welcoming ideas for your Easter or other spring celebration? These treats are all delicious, gluten-free, vegan and allergen-free. Now, everyone can enjoy together!







Lovely Lemon Snack Cake

Iced Lemon Cookies

Strawberry Scones

Chocolate Pepita Cups

Chocolate Sunflower Seed Butter Cups




Happy Cooking,
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Read More

Holiday Spice Coffee -- A Simple DIY Gift from Your Kitchen

Dress your homemade coffee blend in a pretty bow with a spoon for a hostess gift!

I like to think of myself as pretty crafty. I enjoy making gifts for family, friends and neighbors during the holidays. There is nothing I like better, though, than a quick-to-come-together gift that everyone loves.

My friend, Karen, is a star at the holidays, because she puts together a coffee blend that everyone looks forward to. Holiday Spice Coffee is a great gift to have on hand, because it takes only minutes to stir up. Put it in some coffee bags, tie it with a big bow, and attach a tablespoon, and you have a gift that will thrill every coffee drinker r on your list!

You probably will want to keep a bag for yourself, too!

Holiday Spice Coffee

These are the proportions for a pot of coffee   Make as much as you want to gift, but keep these proportions.

Ingredients:

• 10 tablespoons ground coffee
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cinnamon stick (Ground cinnamon will clog your pot.)

Preparation:

1. Mix all ingredients together, and bag up in a sealed coffee bag.

Happy Cooking!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Read More

Happy Thanksgiving!

Happy Thanksgiving!  

We continued our new tradition (started last year) of "adopting" a turkey from Farm Sanctuary. This is a picture of Gable, the turkey my boys chose to support at this fantastic farmed animal rescue.

Wishing you and yours a love-filled holiday season!

Happy Cooking!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Read More

A Welcoming Thanksgiving Menu -- Vegan, Gluten-free, Food Allergy Friendly Options

It's that time of year! What can you serve at your Thanksgiving table that will be safe for everyone and taste delicious? Welcoming Kitchen and Super Seeds are both loaded with recipes that will delight your guests.

Here are some good choices from the blog to consider for your welcoming holiday feast.

For appetizer, how about a light dip, like:

Artichoke Lemon Bean Dip or Quick and Creamy Veggie Dip?

I don't like to fill up too much before the main meal, so a light dip and veggies is the perfect munchy while we're getting started.

For the main event, we like a hearty entree and great sides.

Here are some ideas for your Thanksgiving table:

Mushroom Tartlets with Socca Crust fill the heart of your plate.

Mushroom Tartlet with a Gluten-free Socca Crust

Apple, Pear and Cranberry Sauce

 Add some, 

• Apple, Pear and Cranberry Sauce,  
• Chai-Spiced Sweet Potato,  
• Sweet and Savory Winter Squash, 
• Two Bean Italian Stir Fry and  
• Blueberry Quinoa Salad with Blueberry Balsamic Vinaigrette.

Cranberry Clementine Mini Muffins

Finish up with,

• Red Wine Chocolate Cake
• Pear Pumpkin Crisp 
• Cranberry Clementine Mini Muffins.

To add to the festivities, why not offer a fun beverage?

A pretty, non-alcoholic option is Apple Pomegranate Cider.

For your guests who drink alcohol, I am loving LEAF Vodka. The company sent me two bottles to try: one made with Alaskan Glacial Water and one made with Rocky Mountain Mineral Water. We have had a lot of family parties recently, so there were many tasters of this vodka, and all the vodka drinkers really liked them both.

LEAF sent along a recipe for a holiday-perfect beverage, The Falling Leaf created by Mixologist Juyoung Kang. It's super yummy for this time of year.

The Falling LEAF

Ingredients:

• 1.5oz LEAF Vodka made with Rocky Mountain Mineral Water
• 1oz Lime juice
• 0.5oz Grapefruit juice
• 1oz Hibiscus syrup (1:1 Hibiscus and simple syrup)
• Pinch of ground clove
• Topped off ginger beer 

Preparation:  

1. Put in mixing tin all the ingredients sans ginger beer, add ice and shake vigorously
2. Strain into a Collins glass , top off with ginger beer, garnish and serve.

Required FTC Disclosure: Global Spirits sent me two bottles of LEAF Vodka to review. No other compensation was provided, and all opinions are my own.


Happy Cooking!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Read More