"If we're not meant to have a midnight snack, why is there a light in the fridge?" - Erma BombeckEpisode Summary:This week, Nancy is joined by her husband Rick to delve into the world of pumpkins. Always a lover of pumpkin pie, Nancy is on a mission to find new and delicious fall recipes she can make with pumpkin. Nancy's culinary prowess comes alive in this episode as she demonstrates ways to use every part of the pumpkin. This week's main recipe is a nutritious, tasty, pumpkin salad made with an orange vinaigrette. In This Episode:
- Pumpkin Salad with Orange Vinaigrette Dressing.
- Festive fall dishes.
- Different types of pumpkins and how they can be used for cooking and baking.
- The nutritional benefits of pumpkins.
- The "One Too Many" pumpkin - a predominantly orange pumpkin adorned with distinct, irregularly shaped green warts or bumps spread across its surface. These pumpkins can weigh anywhere from 8 to 15lbs, making it a great pumpkin for baking into a pie, or carving up for the holidays.
- The "Cinderella" pumpkin - a deep reddish / orange pumpkin with a mild, sweet flavor. These pumpkins can weigh up to 20lbs and have an edible flesh, making this pumpkin perfect for for soups, sauces, purees, curries, or it can be roasted, baked or steamed.
- The "Fairy tale" pumpkin - a orange / brown coloring with a rich, buttery, flavor. These pumpkins typically range from 8-15lbs and have a high meat ratio, making them exceptionally flavorful and a great choice for baking pies, breads, and more.
Today’s Recipes:1. Baked Pumpkin:
- Cut off the top.
- Remove the seeds.
- Alternatively, place the pumpkin upside down and bake it in the oven.
- Scoop out the meat for various uses like pies and breads for moist results.
2. Pumpkin Seeds:
- Remove seeds from the stringy part.
- Rinse the seeds.
- Spread seeds on a cooking stone sprayed with oil.
- Add sea salt and mix.
- Bake at 350°F (175°C) for about 12-15 minutes, stirring occasionally.
- Enjoy as a snack or add to salads. Kids can enjoy this project too!
Pumpkin Salad with Orange Vinaigrette DressingIngredients:
- Half of a firm-textured pumpkin, cubed
- Olive oil (or sesame oil)
- Salt and pepper
- Spinach, swiss chard, baby greens (mixed)
- 1 cup of cooked brown rice (or any preferred grain)
- Pomegranate seeds
- Feta cheese
- Peta seeds (inside of pumpkin seeds)
For the Dressing:
- Juice of half an orange
- 2 tablespoons of olive oil
- 2 teaspoons of cider vinegar
- Seasonings: cumin, coriander, cinnamon, fresh ground pepper, sea salt
Instructions:
- Preheat the oven to 375°F.
- Drizzle olive oil over the cubed pumpkin and add a pinch of salt and pepper. Mix well.
- Spread the pumpkin cubes on a cooking stone and bake until lightly golden at the edges.
- In a bowl, combine spinach, swiss chard, and baby greens.
- Add 1 cup of cooked brown rice to the greens.
- Mix in the toasted pumpkin cubes.
- Add pomegranate seeds, feta cheese, and peta seeds to the mixture.
- For the dressing, juice half an orange and mix it with 2 tablespoons of olive oil and 2 teaspoons of cider vinegar.
- Add seasonings: cumin, coriander, cinnamon, fresh ground pepper, and sea salt. Mix well.
- Pour the dressing over the salad and toss until evenly coated.
- Adjust the amount of dressing according to taste. Serve and enjoy!
This recipe serves two people. Feel free to adjust the quantities as needed. Get in Touch with Nancy O:
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