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Weight Loss Forum / Low Carb / November 2007Pumpkin "Recipe"??
Since I still dont feel much like cooking I have a question. Has anyone ever just taken a can of solid pack pumpkin and added a little milk and cinnamon and heated it up in the microwave. I dont want to go to the bother of adding eggs and baking a custard. Carol Ann On Nov 18, 10:46 pm, an...@webtv.net wrote: > Since I still dont feel much like cooking I have a question. Has anyone > ever just taken a can of solid pack pumpkin and added a little milk and > cinnamon and heated it up in the microwave. I dont want to go to the > bother of adding eggs and baking a custard. I don't see why you can't eat it this way. It's fully cooked and there's nothing wrong with it. Just remember to store it in something else besides the can if you don't consume all of it at once. Canned pumpkin with chicken broth makes a lovely, easy soup, too. Dawn Thanks for responding. Yes, I would put the leftovers in a dish and refrigerate. It sounded like a dumb question, but I thought maybe someone here may have tried it that way. Thanks for the soup idea, too. Carol Ann an...@webtv.net wrote: > Since I still dont feel much like cooking I have a question. Has anyone > ever just taken a can of solid pack pumpkin and added a little milk and > cinnamon and heated it up in the microwave. I dont want to go to the > bother of adding eggs and baking a custard. Baking veggies works fine. There's no need to convert pumkin into a dessert-like dish if you don't want to. Other times, try it with other herbs and spices. Pumpkin and sage go well together as a baked veggie course. On another list this morning I saw a recipe for putting pumpkin in oatmeal. Thats a good idea. They added vanilla, cinnamon and the pumpkin to oatmeal. Carol Ann in WV an...@webtv.net wrote: > On another list this morning I saw a recipe for putting pumpkin in > oatmeal. Thats a good idea. They added vanilla, cinnamon and the > pumpkin to oatmeal. Try thinking of pumpkin as just another type of squash and you could imagine other non-sweetened uses for it. I like diced squash sauteed with assorted herbs, squash baked into a breadless casserole covered with grated cheese, squash steamed then mashed with some milk and basil (cauliflower isn't the only core low carb food made into fauxtatoes) and so on. All of these should work fine with fresh pumpkin, the mashed and casserole versions should work fine with canned. I've been wondering about the seeds. Dried, salted and roasted is the second most common use I know of (the first being the trash bin when carving jackolaterns). It occurs to me that pumpkin seeds are harder than squash seeds, but squash seeds go in casseroles and whatever as part of the vegitable for summer squash at least. Pumpkin is midway between summer and winter squash so I wonder if they can be included in recipes without getting shelled first. > Try thinking of pumpkin as just another type of squash and you > could imagine other non-sweetened uses for it. I like diced [quoted text clipped - 4 lines] > on. All of these should work fine with fresh pumpkin, the mashed > and casserole versions should work fine with canned. My mom does just the opposite. She's found that butternut squash are easier to grow around here, more productive, and easier to process than pumpkins, so she uses them in place of pumpkin in pumpkin pies. And they're good fried or baked as themselves, too. Pumpkin by itself is pretty tasteless, but once you add the right spices, they're pretty interchangeable. > I've been wondering about the seeds. Dried, salted and roasted > is the second most common use I know of (the first being the [quoted text clipped - 4 lines] > squash so I wonder if they can be included in recipes without > getting shelled first. I don't know; they seem too firm to me to include in a casserole--like you say, they're pretty hard--and they're so good roasted anyway. I haven't tried roasting winter squash seeds; maybe I'll try that next year. Last week, I went looking for pumpkins for seed-roasting purposes, and most places had already gotten rid of them all. I guess once Halloween was over, they cleared them out pretty quickly. I finally found pie pumpkins--the little ones maybe 6-8 inches across--and got a dozen of them. They didn't have many more seeds than the two big pumpkins we did at Halloween, and they were a lot more work to process, so next year I'll make sure to get out Nov. 1 and get leftover ones.  SignatureAaron -- 285/254/200 -- aaron.baugher.biz > My mom does just the opposite. She's found that butternut squash are > easier to grow around here, more productive, and easier to process than > pumpkins, so she uses them in place of pumpkin in pumpkin pies. And > they're good fried or baked as themselves, too. Pumpkin by itself is > pretty tasteless, but once you add the right spices, they're pretty > interchangeable. Here in PA, the typical "pumpkin" sold in groceries other than for jack-o-lanterns is a neck pumpkin. It looks a whole heck of a lot more like a deformed butternut squash than a typical pumpkin. Here's a picture: http://ornery-geeks.org/text/cooking/preservation/freezingpumpkin.asp They're huge also. I cook them down and freeze in 2-cup portions, which is just enough to make pie for my hubby and custard for me. Signaturehttp://www.ornery-geeks.org/consulting/ On Nov 18, 11:46 pm, an...@webtv.net wrote: > Has anyone ever just taken a can of solid pack pumpkin and added a little milk and > cinnamon and heated it up in the microwave. I dont want to go to the > bother of adding eggs and baking a custard. > > Carol Ann I make my pumpkin delight in the microwave all the time. Theer's no set recipe....a can of pumpkin, a splash of vanilla, maybe milk, maybe an egg, some sweetner, maybe some added protein powder, pumpkin pie spice and cinnamon. A splash of Davinci syrup (your choice of flavors) if you have any on hand. Mix the ingredients in a microwaveable bowl and heat until hot. That's it....oh, a squirt of sugarfree maple syrup when you eat it makes the conconction really special! Canned pumpkin is on sale now, so stock up. Duffy |
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