PREPARING PUMPKIN FOR COOKING - FOR COOKING
Preparing pumpkin for cooking - Infrared cooking safe - Macrobiotic vegetarian cooking school.
Preparing Pumpkin For Cooking
- Created in advance; preplanned
- (preparation) formulation: a substance prepared according to a formula; "the physician prescribed a commercial preparation of the medicine"
- (preparation) planning: the cognitive process of thinking about what you will do in the event of something happening; "his planning for retirement was hindered by several uncertainties"
- Make (something) ready for use or consideration
- (preparation) the activity of putting or setting in order in advance of some act or purpose; "preparations for the ceremony had begun"
- A large rounded orange-yellow fruit with a thick rind, edible flesh, and many seeds
- Used as an affectionate term of address, esp. to a child
- usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn
- Pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). In Canada and the United States, it is a common name of or can refer to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata.
- The flesh of this fruit, esp. used as food
- a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- The process of preparing food by heating it
- Food that has been prepared in a particular way
Oven Baked Pumpkin with Millet and Fresh Salad with Sesame Cream Dressing
Pumpkin is at its best season, and I love its versatility, softness and beautiful colour! Here is another quick and simple recipe which is one of my favourites: oven baked pumpkin with millet and a side salad with a lovely dairy-free creamy dressing.
You will need:
Millet - rinse and cook in water for approx. 20 minutes in a covered pot, just like rice. It needs to be well rinsed though prior to the cooking - sometimes it has a bitter taste. Rinsing removes the bitterness.
Washed and dried orange pumpkin cut into chunks, with skin on; the baked skin is best bit: nice and crunchy! Pumpkin skins can also be baked or fried on their own - they make a delicious alternative to bought chips - without the additives!
For the pumpkin you will need:
Some olive oil and spices: dry garlic, paprika, chili, black pepper, fresh chopped parsley or any other herbs to garnish.
Preheat the oven
Transfer the pumpkin onto an oven tray, sprinkle with the spices and olive oil and just let it bake, turn it around from time to time until slightly brown.
In the meantime cook the millet and prepare the salad with any fresh greens you have handy - I just jused lettuce torn into smaller pieces.
If you'd like to try the sesame cream dressing - it just takes seconds to prepare it:
take 1 Tablespoon of tahini or 2 tablespoons of sesame seeds ground in a coffee grinder, put it in a small glass jar with a lid. Add about 1 teaspoon of lemon juice or rice/cider vinegar, 2-3 tablespoons of water,a pinch of salt and a pinch of dry garlic. Put the lid on and give it a shake. Really easy and tasty.If you are using ground sesame seeds - you may want to add a few drops of sesame or any other oil to make it more creamy. With tahini - it will be richer and thicker. Once you try the basic recipe - you will be able to adjust the quantities or to modify the ingredients. This is a nice alternative to the ready-made dressings or cream (all the cholesterol, starch, preservatives, and other substances whose names are too difficult to read and impossible to remember :)) And as the wise men say: If you can't read it - don't eat it!
This is a dairy free, gluten free and cholesterol free dish. The combination of millet and pumpkin is one of the best 'balancing' foods with lots of nutrients.Enjoy!
* 2 (8 ounce) packages cream cheese, softened - I used Philadelphia Cream Cheese 1/3 Less Fat
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1/2 c sour cream - I used a light one
* 1 (9 inch) prepared graham cracker crust
* 1/2 cup pumpkin pie filling
* 1/2 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1 pinch ground nutmeg
* 1/2 cup frozen whipped topping, thawed
1. Preheat oven to 350 degrees F (about 146 degrees C)
2. In a large bowl, beat cream cheese. Add sugar and vanilla and beat until smooth. Blend in eggs one at a time. Fold in the sour cream. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven in a water bath* for 60 minutes, or until center is almost set. Allow to sit in the turned off oven with the door open for another hour, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
* A water bath is just a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath.
The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.
Put your pudding or cheesecake into the roasting pan, place the pan into the oven, and add enough hot water to reach halfway up the pan.
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