Archive for Broth

Curried Pumpkin and Peas

Posted in Indian, Recipes with tags , , , , , , on April 1, 2011 by xapatotheworld

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 6

Ingredients:

2 tablespoons Unsalted Butter
1 medium Onion, sliced
1 Garlic Clove, chopped
2 1/2 teaspoons Curry Powder
1/2 teaspoon Salt
1/2 teaspoon Freshly Ground Pepper
2 pounds Pumpkin, peeled, seeded, and cut into 1-inch pieces
2 medium Red Potatoes, cut into 1-inch pieces
1 1/2 cups Low-Sodium Chicken Broth
3/4 cup Golden Raisins
3/4 cup Frozen Baby Peas
Fresh Cilantro, for garnish

Directions:

  1. Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium. After 15 minutes, add peas. Replace cover and continue to cook until pumpkin and potatoes are tender, 5 to 10 minutes more. Garnish with cilantro.

Nutritional Information:
(per serving)

Calories – 258
Total Fat – 4.9g
 – Saturated Fat – –
Cholesterol – 10mg
Sodium -514mg
Total Carbohydrate – 48.8g
 – Dietary Fiber – 7.3g
 – Sugars – –
Protein – 9.2g
Calcium – –

Pumpkin Risotto with Pumpkin Butter

Posted in Italian, Recipes with tags , , , , , , , on April 1, 2011 by xapatotheworld

Ray Kachatorian

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Servings: 8 cups

Ingredients:

1 small (3-pound) Sugar Pumpkin
6 tablespoons Extra-Virgin Olive Oil
1 tablespoon Finely Chopped Rosemary
1 teaspoon Finely Chopped Rosemary
3 teaspoons Sea Salt
1/4 teaspoon Ground Black Pepper
7 cups Low-Sodium Chicken Broth
1 cups Finely Chopped Yellow Onion
1 tablespoon Finely Chopped Garlic
3 cups Arborio Rice
1 cup Dry White Wine
2 tablespoons Butter
2 tablespoons Pumpkin Butter
1/2 cup Finely Shredded Fontina Cheese
1/2 cup Freshly Grated Parmesan

Directions:

  1. Heat the oven to 400 degrees F. Cut pumpkin in half lengthwise. Trim 1/2 inch off the rounded end of each half to stand upright on cutting board. Peel the sides, cutting downward, using a sharp knife. Remove the seeds and cut into 1/2-inch pieces. Toss the pumpkin together with 2 tablespoons olive oil, 1 tablespoon rosemary, 1 teaspoon salt, and black pepper. Spread pumpkin on baking sheet. Roast, stirring twice, until very soft, 40 to 50 minutes. Let cool slightly, then transfer to a food processor and process until smooth.
  2. Bring the chicken broth to a bare simmer in a saucepan over medium-low heat to keep hot but not reduce. Heat remaining 4 tablespoons olive oil, 2 teaspoons salt, onion, and garlic in a wide, deep saucepan over medium-low heat. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in the rice and cook while stirring constantly, until the rice is hot — about 3 minutes. Add the wine and bring to a simmer, stirring often until almost all the wine is absorbed. Add the hot chicken broth one cup at a time, and adding more broth only when the previous addition has been absorbed. Check and adjust the heat as needed to maintain a steady simmer.
  3. Add the roasted pumpkin and continue to cook until the rice is creamy and al dente, about 10 more minutes. Remove the pan from the heat. Stir in butter, pumpkin butter, cheeses, and remaining 1 teaspoon rosemary. Pumpkin Risotto is best when served immediately.Nutritional information is based on a 1/2-cup serving.

Nutritional Information:
(per serving)

Calories – 230
Total Fat – 5g
 – Saturated Fat – –
Cholesterol – 5mg
Sodium -540mg
Total Carbohydrate – 37g
 – Dietary Fiber – 2g
 – Sugars – –
Protein – 0g
Calcium – –