How to cook a fresh pumpkin?

Found this article over at "This mommy cooks"  Go over and check her out, for more pumpkin recipes!

How to cook a fresh pumpkin


1. Start with small pumpkins, about two to three pounds. The smaller pumpkins are easier to handle and sweeter in taste.
2. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits.

There are several easy ways to cook the pumpkins chunks. Use whatever method is best for you.

Oven roasting pumpkin: Heat oven to 350 degrees. Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.

Microwaving pumpkin: Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent. Microwave on high for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.

Steaming pumpkin: Heat water to boiling in a saucepan that fits a steamer. Place pumpkin chunks in steamer container and place over pan. Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.

Cook pumpkin in a slow cooker: Place pumpkin chunks, skin side down, in slow cooker. Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.


How to make fresh pumpkin puree

1. For all methods after pumpkin is cooked, scoop out pulp and discard skin.
2. Pulp can be pureed in a blender or food processor or stirred by hand until smooth. Or you can keep it chunky, if desired.
3. Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for six months.
4. A two to three pound pumpkin will make about 2-1/2 cups of puree.

How to make roasted pumpkin seeds

1. Heat oven to 350 degrees.
2. Place seeds in a colander and rinse.
3. Pick out all pieces of pulp.
4. Place seeds on a baking sheet and pat dry.
5. Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.
6. Bake for 10 minutes, stir, and return to oven.
7. Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.

Enjoy the fall!!!
~Mommy of 6 <3

Grilled Stuffed Portobello Mushrooms

 
Serves: 4
Not all grilling out has to involve meat. This dish brings exciting tastes and good health together in one package.

INGREDIENTS
2/3 cup fresh tomatoes, chopped
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons fresh cilantro, chopped



DIRECTIONS
1. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
2. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
3. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
4. Grill the caps, starting with stem side down, for 5 minutes on each side or until soft.
5. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
6. Garnish with cilantro

Recipe from Babyfit.com
~Enjoy,
Mommy of 6 <3

Morning Berry Parfait

This is somethign I can make and dash out the door!  Easy, Healthy, and Tasty!!!  All the good traits of a great breakfast!

Ingredients:
1 cup fat-free blueberry yogurt

1/2 cup reduced-fat cottage cheese
1/2 cup blueberries and/or sliced strawberries
2 tablespoons fat-free granola
1 teaspoon crushed walnuts or almonds
2 teaspoons grated dark chocolate
Directions

1. In individual cups or a large bowl, combine the yogurt, cottage cheese, berries, granola, and nuts. Grate the chocolate over the top.
Enjoy
Mommy of 6 <3

Berry Waffle-wich

What is better then this!  My kids love these, and ask for them almost daily!  I don't mind, becuase they aren't bad for them!!! 

Ingredients:
1 whole wheat toaster waffle

1/2 tbsp peanut butter
1/4 C slightly crushed blueberries, blackberries, or raspberries add to shopping list

Directions

1. Prepare the waffle according to the package directions. Spread the peanut butter on the waffle. Cup the waffle in your hand, add the berries, then squeeze lightly. Think of it as a berry breakfast taco.
Enjoy,
Mommy of 6 <3

Immunity Boosting Juices

2 Juices guaranteed to boost immunities, or ward off colds.  How do you think I survive the cold season and don't get colds???  Come on I have six kids, three in school!!!  LOL!  These are healthy and don't taste bad!!!  Can it be true? 

Yes....  yes it can be....

Ingredients:
4-5 large carrots
Small handful of parsley
1 clove garlic
1 apple, cored

Directions:
Run ingredients through juicer. Strain. The parsley takes care of the garlic odor, and the apple sweetens the juice.

Ingredients:
6 large carrots
2 stalks celery, cut into 1" chunks
Handful of parsley
2 cloves of garlic

Directions:
Process all ingredients through juicer. Strain. This is a great juice to ward off colds.
Enjoy
Mommy of 6 <3

Mixed Berry Shortcakes

Who cares what the forcast says, dang it!  It is SPRING!  Lets eat like it is!

Ingredients:
6 cups mixed berries

4 tablespoons sugar
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons sugar
4 tablespoons brown sugar
4 tablespoons butter, cold and cut into pieces
¾ cup milk
Whipped topping

Directions:
1. Preheat oven to 450 degrees.   Combine mixed berries and 4 tablespoons of sugar in a large bowl. Cover and refrigerate.
2. In another large bowl, combine flour, baking powder, salt, nutmeg, sugar and brown sugar.
Add butter pieces and, using a fork, mash the cold butter into the flour mixture. Continue mashing the butter into the flour until the mixture resembles cracker crumbs.
3. Stir in milk to form a sticky dough and then drop dough into 8 mounds on a baking sheet.
4. Bake 12 to 15 minutes, until lightly brown.
5. Remove shortcakes from oven and cool on a wire rack. When cool, split shortcakes in half and evenly distribute berry mixture among them.
6. Top each shortcake with whipped topping and serve.  It is also fun to let the kiddos assemple their own, just make sure they don't short you on the Whipped topping!  LOL!

<3 Mommy of 6

Cinnamon Grilled Pineapple

A very yummy way to eat pineapple, however it was a bit too sweet, I think next time I will leave the cream cheese mixture off!  The grilling really brings out the strong flavors of the pineapple.  YUMMY!!!!
Ingredients:
1 pineapple, cut into spears

2 tbsp ground cinnamon
1 (4-oz) package cream cheese, at room temperature
1 tbsp powdered sugar
1 tsp coconut extract

Directions:
1. Heat grill to medium-low heat.


2. Place pineapple spears on grill and sprinkle liberally with cinnamon.

3. Grill pineapple 3 minutes on each side until tender.

4. Combine, cream cheese, powdered sugar, and coconut extract in a small bowl

5. Top warm pineapple spears with cream cheese and serve.
<3 Mommy of 6