Archive for Butter

Pumpkin Bread

Posted in Breads, 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!

Yields: 2 loaves

Ingredients:

2 sticks Unsalted Butter, melted, plus more for greasing pans
2 1/2 cups All-Purpose Flour, plus more for dusting pans
1 cup Light-Brown Sugar
1 cup Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoon Cinnamon
3/4 teaspoon Ground Cloves
2 cups grated Pumpkin (use a small-holed grater)
3 large Eggs
1/2 cups Buttermilk
1 1/2 teaspoons Vanilla Extract

Directions:

  1. Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
  2. Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
  3. Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
  4. Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.

Nutritional Information:
(per serving)

Calories – 295
Total Fat – 12.6g
 – Saturated Fat – –
Cholesterol – 70.2mg
Sodium -158mg
Total Carbohydrate – 42.7g
 – Dietary Fiber – 0.8g
 – Sugars – –
Protein – 3.8g
Calcium – –

Pumpkin and Cauliflower Casserole

Posted in Casserole, Recipes with tags , , , , , , , , , on March 30, 2011 by xapatotheworld

Charles Schiller

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

Ingredients:

1 cup Fresh, Whole-Wheat Bread Crumbs
1/2 cup Hulled and Roasted Pumpkin Seeds (Pepitas)
1 tablespoon Unsalted Butter, melted
1 teaspoon Dried Thyme Leaves
3/4 cup Crumbled Goat Cheese
1 (2 1/2 to 3 pounds) Pumpkin, peeled, seeded, and quartered
1 head Cauliflower, quartered
2 tablespoons, Mustard Seeds
1 1/2 teaspoons Kosher Salt
1 teaspoon Cumin Seeds
1/2 teaspoon Fresh-Ground Pepper
 1/2 cups Half-And-Half

Directions:

  1. Assemble the vegetables: Preheat oven to 400 degrees F. Butter a 1 1/2-quart casserole or baking dish and set aside. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture. Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for 30 minutes.
  2. Sprinkle topping: After initial 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.

Nutritional Information:
(per serving)

Calories – 258
Total Fat – 13.6g
 – Saturated Fat – –
Cholesterol – 31.2mg
Sodium -609mg
Total Carbohydrate – 26g
 – Dietary Fiber – 6.6g
 – Sugars – –
Protein – 11.6g
Calcium – –

This had mixed reviews on the original site, so go in with an open mind.  Most were commenting that there was not much taste and that it was dry.  Some said they’d try more goat cheese and others left out the pumpkin seeds.  Let me know what you try!

Pumpkin Cannelloni with Sage Brown-Butter Sauce

Posted in Pasta, Recipes with tags , , , , , , , , on March 30, 2011 by xapatotheworld

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 cannelloni

Ingredients:

1 1/2 pounds Pumpkin, peeled, seeded, and chopped
1 1/2 tablespoons Extra-Virgin Olive Oil, plus more for drizzling
3 large Garlic Cloves, chopped
1/2 cup Ricotta
1/2 cup Grated Parmigiano-Reggiano
1 1/2 teaspoons of Finely Chopped Fresh Sage, plus 4 large whole leaves
1/4 teaspoon Salt, plus more to taste
1/2 teaspoon Freshly Ground Pepper, plus more to taste
1 package (8-ounce) Oven-Ready Lasagna Sheets
6 tablespoons Unsalted Butter

Directions:

  1. Preheat oven to 350°F.
  2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

Nutritional Information:
(per serving)

Calories – 341
Total Fat – 18.9g
 – Saturated Fat – –
Cholesterol – 43.2mg
Sodium – 242mg
Total Carbohydrate – 34g
 – Dietary Fiber – 1.7g
 – Sugars – –
Protein – 10.1g
Calcium – –