What's for Supper: Healthy Pumpkin Squash Risotto

If you haven't noticed, I'm all about the PUMPKIN these days, but the problem with many pumpkin recipes is that they are very fattening.  For about 2 years I've had problems with the veins in my legs, and since it's started to limit my normal activities, I'm about to have surgery.  What does that mean?  Limited exercise which means I really need to watch my calories.

PUMPKIN:

Well, if you read my blog by now you know the health benefits of pumpkin..

QUINOA:

I did a whole blog post on quinoa and I continue to LOVE quinoa.    Quinoa is a complete protein, full of riboflavin, low calorie, a smart carb, builds stamina, improves recovery time, gluten-free and much, more more.  Here's a full article about the tremendous benefits of quinoa:  the amazing benefits of quinoa

Quinoa

So, here you have it - a super short post (it is a Monday after all - whew).

Makes 4 servings

Recipe Ingredients for Quinoa Pumpkin Risotto

1 cup quinoa
2 cloves of garlic
1 cup water
1 cup broth
1 onion
2 cups of pumpkin
2 tsp fresh ginger (optional)
2 T thyme
Salt and pepper to taste
1/4 cup fresh Parmesan or goat cheese

Cooking Directions

Heat olive oil in pan, add chopped onion until soft and translucent, add thyme, then add quinoa, then water and broth, bring to a boil, then lower heat and simmer until quinoa soft (but not tender) ~10-12 min- stir every two minutes or so, once desired texture is reached there should be very little if any water left, add pumpkin and stir, flavour as desired.  Add fresh ginger, thyme, salt and pepper stir to heat through, remove from heat, add cheese and let sit ~5 to thicken into desired risotto texture, to serve - plate and top with fresh herbs and/or a little bit of cheese (goat or Parmesan both sound yummy)

Pumpkin Quinoa Risotto in my Grandma's Dish - missing her tonight

Now, I love the idea of using quinoa instead of regular rice for this recipe and limited cheese.  Oh, this is so good AND healthy and this recipe tastes far better the next day.


How was your Monday?  Work for me has been nuts, and nights are so busy between after school activities and homework.  The kids kept singing an adorable song after I picked them up from the church tonight and the video will be loaded by the morning.  For some reason, it takes about 3 hours to load video onto blogger and I'm dreaming of my bed and a book, so it will have to wait. 


What's your pumpkin favorite?  Just because I'm pumpkin obsessed right now, I'll be pumping out quite a few this week.

Thanks again,

Kristin

Preserving Pumpkin

Just. Do. It.  Go to your local farmer (in my case, Barronnet Bob's) and load up on pie pumpkins.   As I wrote in my last blog, PUMPKIN is super healthy for you (your heart, your waistline and EVEN your SKIN).   

Why go to the extra effort of preserving pumpkin? 

• Healthier (no preservatives)
• Local product (not shipped from CA like your typical can of pumpkin)
• Cans are lined with BPA (yes, the BPA linked to cancer)
• Tastes better
• Saves money

How to preserve pumpkin:


To preserve pumpkin, you can either cook it and pressure can it, or you can cook it and freeze it.  This year, I'm choosing to can pumpkin mainly because I love displaying my glass containers and I'm trying to limit my use of plastic.

Step One:

Cut the pie pumpkins in half and scoop out the seeds.

Cutting the pumpkin - be careful - I added another scar this weekend

Step Two:

Place the pumpkin upside down into about an inch of water and cook until soft (hour to an hour and a half).

Cooking pumpkins

Step Three:

Peel the skin away and preserve by freezing in a ziplock bag or pressure canning (90 minutes at a 10 pound weight).   Here's where I learned everything about canning pumpkin:  the complete guide to canning pumpkin

Here's just 6 of the 14 jars - on my Grandma's platter - my Grandma's ghost peeking up

I bought 4 pie pumpkins from our local farmer (Baronnett Bob) and ended up with 14 quarts of pumpkin.  I'm set now until next the next pumpkin season - YAHOO!!  So, please:  just. do. it. :) 


THE WEEKEND

We had a FABULOUS time at the Badger / Gopher game and the Badgers won big time (always a plus).  I'd say the band almost trumped the game - amazing.  Now I'm dreaming that one of my kids will choose UW-Madison.  I love Madison and the campus - incredible.  My brother will be graduating with his Ph.D. from UW-Madison December 15th.  I'm so proud of him!

Me, Graham and my brother at the Badger game - my dad was there too :)

And, we also cleared part of our property for our new garden and new sauna.  Our garden was located at our neighbors (they weren't using it) but they moved so we're preparing for the Spring garden.  Oh, how I miss our garden of 2012). 

My goal is to share quite a few healthy pumpkin recipes.  If all goes well, I'll share my HEALTHY pumpkin risotto on tomorrow's blog.

What's your favorite pumpkin recipe?  What did you do this weekend?

Thanks for reading!  I'm so grateful to my faithful readers ;) 

Fall's Signature Food: Pumpkin

Pumpkins are the signature food of autumn and who doesn't love pumpkin?  Pumpkin is packed full of fiber, great for our skin (proven to reduce wrinkles), a food that can lower the bad cholesterol, and improve our vision.  And of course they are in season, so it's time to stock up.   Remember to buy local too - I'm annoyed when I see people buying pumpkins at Walmart when they are the same price from your local farmer.    Here's two of my favorite pumpkin recipes:


FIRST RECIPE:

Pumpkin Curry Soup

1/4 cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspooncrushed red pepper flakes

1 1/2 cup pumpkin from a pie pumpkin

1 cup light coconut milk

 

 

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Pumpkin Curry Soup

 
RECIPE 2

This is my all-time favorite pumpkin dessert, and it's absolutely AMAZING!  The recipe is on my last year's blog right here:  The Best Pumpkin Bunt Cake

But, here's the picture on my Grandma's platter:

Pumpkin Spice Cake

I miss my Grandma this time of year.  Right before she died (2009) we took a trip to the pumpkin patch in Strum - she was so full of life that day.  One of these days, I'm going to look for the pictures of that day.

Good-by, sweet flowers!
Through bright Summer hours
You have filled our hearts with cheer
We shall miss you so,
And yet you must go,
For this is the Fall of the year.


Yes, that's right, I finally ripped out our window boxes and decorated them for Fall.  The window boxes on our house are my favorite (next to the screened in porch) because they make the house feel alive.  Here's what they looked like a month ago:

Window Boxes - August

And now today:

Same Window Box - October

What a great week, first a super fun class reunion, an amazing book club at Hollyberry Inn but I'm SUPER excited to be going to the Badger vs. Gopher game on Saturday with my oldest son Graham, my dad, and my brother.  Go Badgers!!!!

Share my blog, let me know, leave your address, and I have a little something fun to send to you :)  Who doesn't like free stuff?

What's your favorite pumpkin recipe?  I have waaaaay to many to share, most of them fattening.  I'm trying to avoid the unhealthy pumpkin recipes since I'm sidelined from exercising for a bit (varicose vein surgery coming up).

Thanks for reading,

Kristin

P.S. - I'm canning pumpkin tonight - I'll have to let you know how it goes :)