Here's the scenario: You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.
You have canned pumpkin puree, garlic, and fresh parsley. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?
To see what I would whip up, read more
- I would start by chopping up a bunch of garlic and onion. I would add this to a heated sauté pan with olive oil and cook until tender, about 10 minutes.
- Next I would add a cup of arborio rice and sauté for a few minutes more.
- I would deglaze the pan with vermouth — I always have some since I am crazy about martinis — and simmer until the vermouth has burned off.
- Meanwhile, I would heat a quart of chicken broth and add this to the sauté pan with the rice and veggies slowly to make a risotto.
- When the risotto is almost ready, I will stir in a bunch of pumpkin puree, a little bit of chili powder, and the fresh parsley. If it hasn't expired, I'll add some cream and whatever cheese I have in my cheese drawer.
- I would serve the pumpkin risotto with lots of freshly ground black pepper on top and a glass of red wine on the side.
How about you, what would you make?
Beyond The Valley
Debenhams
Piquadro
Honestly? I'd make this recipe: http://teamsugar.com/group/30207/recipes/729076
I made it last week and it was delicious! I'd definitely do it again - although I'm not sure that my husband would eat it!
1Pumkin burrito
Cut up onion and garlic and saute in olive oil. Add chopped zucchini and saute till tender.
2Warm up the the canned pumpkin, warm up canned black beans.
Throw above ingredients in a Wheat Tortilla with lots of cut up tomatoes and parlsey.
Herb and Pumpkin Coated Chicken Drumbsticks with Chunky Mango Sauce
12 chicken drumsticks
2 whole eggs beaten with 2 tablespoons water
3 cups pumpkin puree
1 tablespoon vegetable oil
2 tablespoon fresh rosemary chopped
1 whole Onion minced
1 tablespoon fresh thyme chopped
1 whole Red bell pepper minced
2 tablespoon fresh parsley chopped
3 cloves garlic minced
1/2 teaspoon salt
3 whole Mangoes, peeled and cubed
1/4 teaspoon black pepper
1/3 cup lime juice
1 cup all-purpose flour
2 tablespoon sugar
Insructions for Herb and Pumpkin Seed Coated Chicken Drumbsticks with Chunky Mango Sauce
Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray.
Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl. Add rosemary, thyme, parsley, salt and pepper. Set aside.
In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture. Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. Place each drumstick on prepared sheet pan. Bake 50 minutes, until crisp and brown.
While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; saut until soft, about 3 minutes. Stir in red bell pepper and garlic and cook 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook 8 minutes, stirring often.
Serve hot with chicken drumsticks.
3Pumpkin soup! Mix in some half & half with the Pumpkin, finely chop the garlic, garnish with the parsley. Take the rest of the garlic and make garlic bread!
4I would make a ravioli filling!!!!!
Saute the garlic in EVOO.
5Dump the puree and stir it to get it a little more runny in consistency.
Bust out the wonton wrappers.
Fill each wrapper with a tablespoon of the filling.
Fold and seal with a wash around the edges from a beaten egg yolk. This helps glue the ravioli edges together.
Boil in water for a few minutes. (Fresh "pasta" doesn't take long to cook.)
Drain. And return to the pot.
Add a pat of butter (about a tablespoon) to the pot.
Add chopped parsley to the pot.
Stir so that all the ravioli gets coated.
Serve.
Pumpkin Curry! Saute 1 finely chopped onion with the crushed garlic in olive oil. Add canned pumpkin and 1 to 1 1/2 cups of chicken broth. Add curry powder, salt and pepper to taste. Heat to just boiling and add 3/4 cup heavy cream. Add more broth and/or cream to get the consistency you desire. (I like it thick!) Stir, garnish with parsley and serve.
6I only really like pumpkin desserts, i.e. cakes, cookies, breads, etc, but I don't know of any recipes that include garlic. Yuck!
7I'd ditch the garlic and parsley to make pumpkin pie waffles!!
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=D97D228E...
They are the best and my hubby likes them whenever I make them (brunch or dinner on a lazy night).
8YUMMM i just realized i have all the ingredients...pumpkin ravioli tonight!
9I would sautee the garlic with some onion and add to some spaghetti sauce and make spaghetti.
I would put the can of pumpkin back in the cabinet because i am not a big fan of pumpkin and i would save it until next week and make a pie for thanksgiving!
10I like the ravioli idea!
11I have had butternut squash raviloi and it was delish
12aimeeb, where does the pumpkin puree go in your recipe? It sounds good, but I'm confused...
13I'd make reservations - I hate pumpkin
14Wow! How creative!
Hmm, I'd go for pumpkin tortellini. Mix those up with toasted walnuts and good pecorino or fontina.
15savoury pumpkin scones
16ooh! Good thinking!
17I was thinking exactly what citizenkane suggested... soup. Cream of Pumpkin Soup. Then serve it in hollowed out sourdough roll.
18definitely ravioli, or possibly even pumpkin lasagna layered with perhaps ricotta and gorgonzola, whole wheat lasagna noodles, and other seasonal vegetables. as well as sage and lots of garlic.
19Mm, roasted pumpkin soup with a red pepper coulis...
20Mmmm ravioli...
21mmmmmmm
22love these...
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