What about those pumpkins?

daphne on November 13, 2008

Oh yeah, I almost forgot. We need to talk about those post-Halloween pumpkins. They are still handy, you know, once the cute pictures have been snapped and the last of the candy has been pilfered from the children’s hiding spots.

The way I see it, once the carving knife has been retired there are a couple of options.

Option Number One: Stage your own Disney-esque critter film festival. I set the bait and then used my extensive techno-abilities to create the following neat-o retro flip-book-style film. Simply wiggle your computer back and forth to see Squiggy in full animated motion.

We first meet Squiggy as he cautiously approaches the treasure,

He gives it a little sniff-sniff,

Then dives in, ass over tea-kettle.

He perches, savoring the fruits of his labor.

Finally we see our hero; leaning in exhaustion and searching for the inner strength to carry on.

I know, I know, it’s touching and sweet. I am a woman of many talents. But for those of you who may be hesitant about challenging Mr. Disney and his world of critter creations, there is another way to go.

Option Number Two: When life rots the pumpkins, make pumpkin puree! That way, with a freezer of golden orange mush and just a modicum of self restraint you too can enjoy pumpkin treats on many a snowy day to come.

I love these muffins but I do recognize that it’s time to branch out. I hereby promise to collect, cook, taste and share recipes for other pumpkin treats. Soon.

Pumpkin is perfect for reasons beyond just keeping muffins moist without adding fat. If you’re into the health thing, or just wish you knew more about our favorite gourd, swing by Kermit’s Corner. We’ve got a list of interesting factoids about what a couple of cups of pumpkin can do for you.

Happy feasting!

Let them eat pumpkin

daphne on November 12, 2008

I’m first in line behind the old rallying call of Let Them Eat Cake. So trust me when I say that adding pumpkin to your cakes, your muffins, your breads, is the way to go. Open up, and embrace all things pumpkin. Why? Well, it’s a great low-fat substitute for oil, plus it makes things taste great. But there are loads of other good reasons. I’ve scanned the web and gathered a few for you here.

Health & Nutrition Benefits of Eating Pumpkin
  • Pumpkin is rich in carotenoids, good for keeping the immune system strong.
  • Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of strokes.
  • Being rich in alpha-carotene, pumpkin is believed to slow the process of aging and also prevent cataract formation.
  • Pumpkins have been known to reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.
  • The high amount of fiber, present in a pumpkin, is good for the bowel health of an individual.
  • Being loaded with potassium, pumpkin is associated with lowering the risk of hypertension.
  • The presence of zinc in pumpkins boosts the immune system and also improves the bone density.

The Native Americans were aware of all the benefits in pumpkin. Here’s a handful of random fact, borrowed from HUBpages.

  • Yuma tribes created an emulsion from pumpkin seeds and watermelon to help heal wounds. The seed oil was also used to treat burns and wounds.
  • Catawabas ate pumpkin seeds either fresh or dry as a medicine for kidney support.
  • Menominees mixed powdered squash and water to for urinary support.
  • Modern folk healers believe the pumpkin to be beneficial in ridding the body of intestinal worms and also believe the ground stem of the pumpkin brewed into a tea may help ease women during their menstrual cycle.

Pumpkin puree

daphne on November 12, 2008

Pumpkin puree is a great way to get a dose of beta-carotene while substituting out the fat in many recipes (use in place of the oil.) My favorite recipe using pumpkin is these yummy muffins. Perfect for school lunches and afternoon snacks.

Here’s how it’s done:

  • Microwave a whole pumpkin for a couple of minutes. This is not necessary, but it makes it a whole lot easier to cut in half.
  • Cut the pumpkin in half, and remove as much of the seeds and strings as you can.
  • Tip them cut-side down into a non-glass baking dish with about an inch or two of water.
  • Roast in a 425° oven for about 45 minutes, or until the flesh is very mushy. If the water evaporates before the pumpkins soften, add more water to the pan.
  • When they are mushy, remove and allow to cool. Put into a food processor in small chunks and blend until smooth.

Use right away, or freeze for later.

To freeze for easy use in recipes later on, measure out the puree in 1 cup heaps and place on a wax-paper covered cooking sheet. Once frozen, remove and put in a ziploc or other container for storage in the freezer.

So they all puree Part II

daphne on October 10, 2008

Did I mention in that previous post how totally lucky I am to have parents that not only keep my children from falling out of trees better than I do, but also do all the leg work so that I can create squash-based masterpieces?

Lest my parents think me ungrateful, I took that squash and bam! turned it into soup. With the weather outside finally turning frightful, this butternut squash soup is certainly worth a try. I mean, how bad can anything be if it’s topped in cheddar cheese and buttery apples? And do not fret if you’ve no butternuts. I still haven’t a clue what squash I inhereted, and it all worked out just fine.

Also, thanks to Amy at Five Flower Mom for mentioning that the pureed squash would make a fine impersonator in pumpkin muffins. Pumpkin muffins are a favorite around here (not in the least because ours come loaded down with dark chocolate chips) and the kiddies are always happy to roll up their sleeves and help mix it up.

With snow predicted for tomorrow, an empty calendar at long last, and my high school reunion behind me, I’m settling in for a nice long weekend of baking, and eating.

I wish you the same.

Pumpkin Muffins with Dark Chocolate Chips

daphne on October 10, 2008

These muffins are delicious, a perfect snack for the lunch box or after school. I’ve modified it many times, and no matter what, they always come out tasty. And the chips? Everyone knows that dark chocolate is good for you, so relax, indulge!

Ingredients:

2 cups sugar (or 1c brown and 1c white sugar or even less white is fine)
2 cups pureed pumpkin
1/2 cup canola oil (use applesauce instead; or try 1/4 c oil + 1/4 ground flax seed meal–very healthy and keeps the muffins super moist.)
1/2 cup fat-free vanilla pudding –(or skip pudding and add flax to keep moist)
4 large egg-whites (or 3 whole eggs=more hefty)
3 cups all purpose flour (I do 1 c brown and 2 c white)
2 teaspoons ground cinnamon
1 1/4 teaspoon salt
1 teaspoon baking soda
1 cup dark choc chips (nuts if not for school, oats work too)
Cooking Spray

1. Preheat oven to 350

2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lighly spoon flour into dry measuring cups, level with a knife. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in choc chips.

3. Spoon batter into 2 (8×4 -inch) loaf pans coated with cooking spray. Bake at 350 for 45 minutes or until a wooden pick inserted in the center comes out clean.

4. Or–spoon half into 24 mini-muffins and bake for about 25 minutes. We do 24 mini-muffins which are perfect kid snack size, and one loaf.

Cool 10 minutes in pans on a wire rack, and remove from pans.