Pumpkin Recipies?

[HOBO_UFO]

I also love wheat free, gluten free, sugar free, artificial sweetner free ..........natural stuff


I am looking for macrobiotic pumpkin recepies for :
pumpkin soup, cookies, pies, cakes, pudding, bread, pancakes, wraps, anything!

Thank you
Lucy
hobo_ufo@hellokitty.com

[julie]

The eden foods website has some good recipes. The address is edenfoods.com.

julie

[Bruce Paine]

Lucy and Julie,

Type in "pumpkin" at this page ( http://edenfoods.com/shop/recipes.html ).

One doesn't find many pumpkin recipies in macro books but plenty of winter squash ones.

The following is some general winter squash information that I found on the West Coast many years back which isn't exactly macro but one can adapt it:

.................................................. ......................

Winter Squash
7 different varieties.
?How to recognize
?How to choose It.
?How to prepare It.

Acorn Squash (Cucurbita pepo)
(Danish or Table Queen)
Dark green, pointed end, deep groves from end to end. May have orange blotches on skin. (Jersey or Golden variety is deep yellow-orange color.)
Flavor is rich and nutty.
Prepare: bakes halves cut side up in a pan with a little water in it at 375?-400? for 45 minutes or until fork-tender. You may put some margerine or butter and brown sugar in the seed cavity.

Banana Squash (Cucurbita maxima)
Long, cylindrical, pointed ends. Pale orange to creamy white shell. Too large for one shopper to buy.
Flavor is hearty.
Prepare: bake large cut side down in a covered pan 375?-400? for 30-40 minutes. Or cut into 1 inch chunks, peel, steam or boil for/ 20-25 minutes. Serve glazed or in a sauce or mash with oil or butter and spices.

Buttercup (or Turban) Squash (Cucurbita maxima)
Dark green with gray stripes or flecks.
Flattened round with turban shape on top.
Flavor is somewhat dry but sweet..
Prepare: bake halves or quarters at 375?-400?, cut side down on a baking sheet 40-60 minutes, depending on size.
Or steam peeled 1 inch chunks till fork-tender. Mash?

Butternut Squash (Caryoka nuciferum)
Large cylindrical with tan color; one end is bell-shaped.
Flavor is sweet and rich.
Prepare: bake halves or quarters at 375?-400? , cut side down about 40 minutes. The hard shell makes it difficult to cut into small pieces; slice into rings for faster baking or steam the rings for 20-30 minutes. Stuff or parboil and bake; then glaze. Or slice and stew in sauce.

Delicata Squash (Cucurbita pepo)
Cylindrical with grooves running along length; may have green, red, tan stripes.
Flavor: mild somewhat sweet, somewhat dry.
Prepare: slice smaller squash into rings and punch out seeds in center. Steam for 20 minutes or saute. Excellent for stuffing. (Also called sweet potato squash).

Hubbard Squash (Cucurbita maxima)
Golden or blue-grey or green; rather large bumpy, roundish, pointed end.
Flavor is rich.
Prepare: follow directions for Banana Squash.

Kabocha Squash (Cucurbita maxima or C. moschata)
Green-gray shell; flattened ball-shape.
This is a type of Japanese Pumpkin,
Flavor is rich.
Prepare: follow directions for Buttercup Squash.

?Nutrition: Winter squash is high in Vitamin A and is a good source of Vitamin C, niacin, phosphorus, and potassium.
?Squash yields: *1 lb. peeled, trimmed squash = about 2 cups cooked squash. *2 lbs. untrimmed squash provides about 4 servings.
?Buying tips: Avoid squash with signs of decay,soft spots, watery areas, or wrinkling.
?Storage Hints: store in a cool, dry place for 3-6 months (refridgeration may change flavor and texture.) Cut pieces should be refrigerated and used in a week.

?Note: A large sized squash may also have a large seed cavity and less meat than you expect. The squash should seem heavy for its size.
?One other note: winter squash seeds are usually high in protein and oil.
Bake them in the oven or toast them in an iron skillet until they brown. You may then oil and salt them if you desire.
Crack them at the edge between your teeth and eat the meat inside.

Pumpkin (Cucurbita maxima, C. Mixta, C. Pepo)
Though the pumpkin "comes in a variety of colors from white and peach to even blue and aqua, deep orange is the color most familiar to Americans."
Not as sweet as winter squashes, pumpkin (especially the Sugar Pumpkin variety) is good in pies, soups, stews, baked goods, and can be added to vegetable dishes (and also can be eaten raw when grated and added to salads containing grated beets and carrots). It's skin is not eaten and it's seeds are very delicious roasted and flavored with soy sauce.
Quality pumpkins should be heavy for their size and free of blemishes



Thank you, very much.

Bruce Paine

[Roy Collins]

Lucy. Here is a baked pumpkin recipe that I wrote last year
and copied from the old forum list (on left side of screen):

Mountain Ark's Old Forums

Macrobiotic Health Forum


Macrobiotic Food For Thought Cooking Forum

COOKING:'Food for Thought'

Stuffed Pumpkin!

Posted By: Roy Collins (1Cust94.tnt3.providence.ri.da.uu.net)
Date: Tuesday, 2 January 2001, at 8:49 p.m.

O.K. I finally got it down; the art of cooking
a pumpkin in such a way that it actually tastes
good. I had to ask a few NE farmers how to do it and then I compared recipes. Finally I made a
couple of macrobiotic versions -- one vegetarian,
the other not:

Vegetarian Stuffed Pumpkin:

Take one "sugar" pumpkin, medium-sized and
cut off the top (set aside). Scoop out seeds
and fiberous membrane (bake seeds later).

Place the hollowed out pumpkin in a pyrex or earthenware dish and add 1-2 inches of water
to the dish. Place dish and pumpkin in a
preheated oven set to 350 degrees making sure
to replace the pumpkin's top. Bake approx
1/2 hour. Remove pumpkin from oven.

The ingredients for the inside of the pumpkin
are placed in 2-3 inch layers on top of each other
-- kind of like a Shepherd's pie. The bottom layer should be either cooked millet or corn polenta, however the main choice for farmers is mashed potatoes.

The second layer is cooked red beans (kidney
or pinto) with kombu, flavored with a little cumin and tamari.

The third layer is coooked veggies of your
choice -- onion, hiziki, carrot. Or mushroom,
seitan, onion, kale.

Place the top back on the vegetable filled pumpkin and replace in the oven and cook until
outside of pumpkin can be easily penetrated
with a fork (or chopstick.)

Remove pumpkin from oven. Take off top
and allow to cool a bit. Use a big metal
spoon to mix the ingredients together, making
sure that you scrape the pumpkin meat well from
the inside wall of the baked pumpkin.

Non-Veggie Version: You can use most of the
same ingredients above but in addition you
can add a middle layer of pan-fried ground
turkey with onion and fresh herbs. Remove
turkey mixture from heat and roll into balls
(farmers use ground beef) -- whatever amount
you feel comfortable eating in one sitting
(maybe 8-10 per pumpkin.) Remember to place
the top back on the pumpkin after cooked ingredients are in and bake until ouside can
be easily penetrated with a fork.

Enjoy on a cold afternoon after you finish
shoveling snow or sled-riding. Yippeeee!!!!

Let me know how yours came out. How to improve.

In peace, Roy

[Bruce Paine]

Lucy and Roy,

Here is one of the many pumpkin cooking websites:

Pumpkin Recipes Galore!
( http://www.pumpkinnook.com/cookbook.htm#recipe ).

See if you can make macrobiotic substitutions.

Have fun.

Bruce Paine