DD’s first pumpkin pie!
colleenoz
5 years ago
last modified: 5 years ago
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colleenoz
5 years agoRelated Discussions
Have 23 packs of sugar pie pumpkin
Comments (6)discreetsnowing, unable to access your email send me another email if you want the seeds. sasbe self addressed stamped bubble envelope Lisa...See More2 ?'s. yellow squash and sugar pie pumpkins
Comments (3)Spoke to my husband about squash last night and he clarified somethig. Apparently all the yellow squash this summer has tasted funny to him. So could it be the unusually high heat this summer? can that affect taste? I just can't think why the squash wouldn't taste good this year....See MoreGive me a piece of that pumpkin pie
Comments (9)Miss Sherry, Thanks for taking an interest - that pot in question is woefully under-top-dressed, and I thank you for pointing out a possible feline contribution to the dearth of it. It turns out, however, that it's not a kittie tootsie roll but a pedestrian rock. Those two kittie-modified leaves will be the new crop - it this a plant you have, btw? If not,I'm thinking that, due to your visual acuity and sublime taste in Kalanchoes, you should have one. I'm going to try a different approach with one of the leaves, with the other leaf traditionally grown (Druid blessing inclusive), so I shall send you the largest pup next year if you need one. You'll probably get a somewhat...See MorePumpkin: not desserts, pie or soup?
Comments (22)You can substitute pumpkin for winter squash in any recipe that you have. Here is a good main course one if you like spicy. Clare Thai Pumpkin Curry with Citrus This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY! Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients: �1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti) �1 small or 1/2 large yam or sweet potato, peeled and cubed �1-2 medium carrots, cut into thick slices �1 yellow bell pepper, cut into bite-size pieces �1 cup cherry tomatoes �1/2 can chick peas, drained �2 Tbsp. grated orange rind �CURRY SAUCE: �3-4 cloves garlic �1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce) �1 can coconut milk �1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice) �2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets) �1 Tbsp. brown sugar �juice of 1/2 lime �juice of 1 medium orange �1/2 tsp. turmeric �1 Tbsp. rice vinegar (or substitute apple cider vinegar) �1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed �1/3 purple onion, sliced �GARNISH: �handful of fresh basil leaves �optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers) Preparation: 1.To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Prepare the rest of the vegetables plus the orange rind. 4.Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!...See Morecolleenoz
5 years agocolleenoz
5 years agocolleenoz
5 years agolast modified: 5 years agocolleenoz
5 years agolast modified: 5 years ago
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