Archive for Garlic

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 – –

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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!