]]>Oven Pumpkin Risotto]]>
]]>Peanutty Pumpkin Spread]]>
8 cinnamon graham crackers (8 big rectangles)
2-3 tablespoons butter, melted
1-1/2 cups soymilk
4 tablespoons corn starch
1/2 cup sugar
1-1/2 cups canned pumpkin
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 375Àö.
Pulverize graham crackers in food processor.
With processor running, pour melted butter into feed tube and process until mixed.
Pat crust mixture into pie pan. It will be very crumbly, and may not make it all the way up the sides of the pan; this is fine.
Put soymilk and cornstarch into food processor bowl and blend well.
Add pumpkin, sugar, and spices, and process until blended.
Pour this mixture into the pie crust.
Bake 45-60 minutes, or until set.
5 cups reduced-fat vegetable broth
2 cups arborio rice
1 can canned pumpkin
1 tablespoon grated lemon peel
1/4 teaspoon ground nutmeg + extra for topping
1/3 cup shredded Parmesan cheese + extra for topping
Preheat oven to 400Àö.
In a shallow 3-4 quart casserole dish, combine broth, rice, pumpkin, lemon peel, and ground nutmeg.
Stir to mix well.
Bake until liquid begins to be absorbed, about 20 minutes.
Stir again, then continue to bake, stirring often, until rice is tender to bite and mixture is creamy; this will take about 25 more minutes.
Stir in shredded cheese.
To serve, transfer to a serving dish; garnish with Parmesan cheese curls (made by "peeling" a block of Parmesan cheese with a vegetable peeler) and sprinkle lightly with ground nutmeg.
3 cups cubed, peeled fresh pumpkin (about 1 pound)
3 cups diced, peeled baking potatoes (about 1 pound)
1 cup 1% low-fat milk
1 (10-1/2-ounce) can low-salt chicken broth
2 garlic cloves, sliced
1 bay leaf
1/2 cup low-fat sour cream
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
Combine the first 6 ingredients in a Dutch oven, and bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring occasionally.
Remove pumpkin mixture from heat, and discard bay leaf.
Mash pumpkin mixture with a potato masher.
Stir in sour cream and remaining ingredients.
Makes 6 servings (serving size = 1 cup)
1-1/2 cups canned pumpkin
1/2 cup peanut butter
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons chopped peanuts
Carrot, celery sticks, apple slices
Combine pumpkin, peanut butter, honey, and cinnamon; mix well.
Chill the mixture.
Before serving, top with nuts.
Serve with vegetable sticks and apple slices.
Makes 1 cup
1 cup pumpkin puree
1 cup brown sugar
1/2 cup honey
1/2 cup butter
1/4 cup milk
2/3 cup plain yogurt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon ground cloves
2 cups flour
Optional: walnuts, raisins, sunflower seeds
Preheat oven to 350°.
Combine pumpkin, sugar, honey, butter, milk, and yogurt in one bowl.
In another bowl, combine the dry ingredients.
Add dry ingredients into the wet ingredients and mix just to combine.
Fold in nuts or dried fruit.
Fill muffin tins 2/3 full.
Bake for 20 minutes.
Last reviewed September 2005 by Steven Bratman, MD]]>
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