Check out this video from RealMeals.TV
link.brightcove.com/services/link/bcpid271575303/bctid647738222
Sounds yummy.
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Check out this video from RealMeals.TV
link.brightcove.com/services/link/bcpid271575303/bctid647738222
Sounds yummy.
Pumpkin seeds make a healthy snack, in moderation, of course. Keep in mind that a tablespoon of pumpkin seeds is 240 calories. However, pumpkins seeds contain cucurbitacins, a nutrient that has been linked to the prevention of prostate enlargement, and they are a good source of zinc, magnesium, and manganese.
If you suffer from arthritis, you might consider adding pumpkin seeds to your diet. Research suggests that pumpkin seeds might have anti-inflammatory properties, making them useful in reducing the symptoms of arthritis.
So, sprinkle some pumpkin seeds on your salad, on your sundae, or even on your morning cereal. Its good for you!
Do you like pesto? Try this twist on one of my favorite dishes. It’s a great way to use those pumpkin seeds you get from the innards of your jack-o-lantern.
Pumpkin Seed Pesto with Spinach and Feta
12 oz Fusilli Spiral Pasta
1 cup raw pumpkin seeds
3 loosely packed cups fresh basil, stems removed
1 cup grated Parmesan cheese
1 Tbsp lemon juice
1/2 tsp freshly ground black pepper
2 to 3 Tbsp extra-virgin olive oil
10 oz pkg frozen spinach
8 oz. feta cheese, crumbled
Cook the pasta according to the instructions on the package and set aside.
Cook spinach according to the instructions on the package. Toss into the pasta.
Place pumpkin seeds in a small skillet. Toast over medium heat, stirring frequently, until the seeds are lightly browned and puffed up, about 2 to 3 minutes.
In a food processor, combine toasted seeds, basil, cheese, lemon juice and pepper. Pulse until all ingredients are finely ground. Then drizzle in olive oil while processor is still running. Continue adding oil until desired consistency is reached.
Add pesto to the pasta and spinach, tossing well to coat.
Sprinkle in feta cheese and toss lightly.
Serve immediately, before the cheese melts.
Makes 4 servings.
Russia Looks at Pumpkin Pectin
According to Stephen Daniells of Nutraingredients-USA.com, Russian research indicates that “pectin extracted from pumpkin and then modified using an enzyme could offer an interesting alternative for jams and confectionery.” More
First Pumpkin Seed Oil Created in US
“Pumpkin seed oil is big in Austria and France, where it is used in salads and drizzled over cooked foods, especially roasted meats,” Ken Seguine told Darlene Ramos of The Dunn County News. He’s created the US’ first pumpkin seed oil, a high-end product that imparts the taste of roasted pumpkin seeds to many foods. More
Pumpkin Crop Depends, In Part, On Honey Bees
The news has reported a mysterious malady called “colony collapse disorder” has seriously affected honey bee colonies throughout the U.S. This not only impacts the future of honey production, but crops that depend on honey bees for pollination. According to Terry Bibo of the PJ Journal Star, “Some crops are more vulnerable than others. Corn, for example, does not need bees.” However, honey bees are the main pollinator of pumpkins. Bibo’s story discusses how the decreased honey bee population may not adversely affect the pumpkin crop in Illinois. More
I’ve been busy with other projects, so this blog has been someone ignored — but I have been collecting information. I thought I’d share some of it with you today. These reduced-fat recipes sound yummy:
Pumpkin Pudding (Scroll down the page for the recipe.)
OK, this recipe from The Washington Post isn’t low fat, but it does sound good:
Pumpkin Seed Brittle
As I’ve been testing the recipes for my pumpkin cook book, I’ve been trying each recipe with both canned and fresh pumpkin. Some recipes, such as Baked Stuffed Pumpkin or Pumpkin Curry, require fresh pumpkin because the shell or chunks of pumpkin meat are used. However, a vast majority of pumpkin recipes use pumpkin puree, for which you can use canned.
Brooke Dojny writes in her cookbook, “Dishing up Maine,” that after much trial and error, she has found that “it’s really not worth the trouble” to use fresh pumpkin. “in fact, canned pumpkin is superior in some ways because the puree has been cooked down to a properly thick consistency.”
I have to agree with her. I’ve found no difference in flavor. And because fresh pumpkin puree often has a higher water content, I find I have to cook or bake recipes longer to account for it.
Another thing I’ve noticed is that Libby’s pumpkin is far superior to the generic canned pumpkin. Canned pumpkin isn’t that expensive, so splurge on the Libby’s*. And before you leave the grocery store isle, check to make sure you have the pumpkin, and not the pumpkin pie mix. The latter has the spices and sugar already added in.
* Libby’s is not paying me to say this. They probably don’t even know I exist!
Jell-o has come out with a pumpkin spice pudding mix. By itself, I found it bit too heavy on the spice and too light on the pumpkin flavors. However, it can make an awesome, quick and easy pumpkin pie. Check this out.
Carma’s Quick and Easy Pumpkin Pudding Pie
1 envelope Dream Whip Whipped Topping Mix
1 can (12 oz.) cold evaporated milk
1 teaspoon vanilla
1 package (4-serving size) Jell-o Pumpkin Spice Instant Pudding & Pie Filling
1 package (8 oz.) cream cheese, softened
1/2 cup pumpkin puree
1 container (8 oz.) Cool Whip Whipped Topping, French Vanilla
1 graham cracker pie shell
In a large bowl, using an electric mixer set on high, beat whipped topping mix, 1/2 can of the evaporated milk and vanilla for 6 minutes or until topping thickens and forms soft peaks.
Adding the pudding mix and the rest of the evaporated milk. Beat on low until blended, then on high for two minutes. Scrape bowl occasionally to make sure everything mixes well together. Set aside in the refrigerator.
In another bowl, combine cream cheese and pumpkin. Beat with an electric mixer until smooth and well blended.
Add half the Cool Whip. Beat on low until well blended. Spoon into pie shell.
Take the pudding mixture out of the refrigerator and spoon on top of the cheese mixture. Top with the remaining Cool Whip and refrigerate for at least 4 hours before serving.