Posts tagged pumkin
Pumpkin Stew
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We may have just celebrated Halloween, but that doesn’t mean pumpkins have to disappear! Outside of pumpkin pies and fall decor, there are many yummy ways to use this squash! Roasted and tossed in an arugula salad, added to soups or stews, it’s even delicious in risotto!

Make sure you buy the correct pumpkin to cook with so you have the best results. You want to buy sugar or pie pumpkins. They are smaller, easier to handle and have a wonderful flavor. The big carving pumpkins that most people buy are bland, watery and a pain to work with! 

It's easiest to roast your pumpkin before you use it. Start by heating your oven to 400 degrees. Cut off the top of your pumpkin and cut it in half. Scoop out the seeds and cut each half in half. Place on a baking sheet skin sides down and drizzle with olive oil and salt and pepper. Roast in the oven for 25-30 min or until the pumpkin is fork tender.  Peel off the outer skin with your hands and cut into a large dice. The pumpkin is now ready for any recipe!! 

I used roasted pumpkin in this delicious stew that is packed with warm fall flavor. Swiss chard adds a powerful nutrient rich punch to the dish and helps add a wonderful texture. Green chilis may seem like an odd choice for a beef stew, but it adds a subtle spice that warms your stomach! 

I make this stew on the stove for a fast dinner, but you can also throw all the ingredients in a crockpot and cook on low for 4-6 hours! Add in the roasted pumpkin and Swiss chard 30 minutes before you eat!

Enjoy! 

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Pumpkin Stew

Makes 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1.5 lbs beef stew meat
  • 3 sprigs of fresh thyme
  • 1 tablespoon minced garlic
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 small can green chilies
  • 1 tablespoon tomato paste
  • 1 medium onion, diced
  • 2 large carrots, peeled and sliced 
  • 1 red bell pepper, diced 
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 2-3 cups beef broth
  • 2 cups roasted pumpkin, diced 
  • 1 cup Swiss chard, chopped
  • Salt and pepper to taste

Procedure

Heat the olive oil in a large pot over medium high heat. Add the stew meat, thyme and garlic and sear just until all sides of beef are browned. Add tomatoes, chilis, tomato paste, onion, carrots, pepper, paprika and chili powder and stir to combine. Cook until all veggies are coated in spices and tomato paste. Add in broth and cook on low heat for 30 minutes. Add in pumpkin and Swiss chard and cook for 15 more minutes. Remove thyme stems and enjoy!

Pumpkin Spice Cheesecake Bars
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As a child, one of my favorite Halloween traditions was the pumpkin bars my Mom would make. Soft, spicy and glazed with either a thick cream cheese frosting or sugary glaze, I would gladly pass up any candy for one of those decadent bars. I can’t even help that my mouth is watering right now!! Those bars are forever part of my memory and even a whiff of pumpkin spice takes me back to cold Halloween nights and warm pumpkin bars. 

Halloween is next week, and I am still on my Whole30 journey! That being said, my traditional pumpkin bars will not be something I am making this year. However, it’s just not Halloween if I don’t have some kind of pumpkin dessert, so I made these pumpkin cheesecake bars that are totally Whole30 approved! These dairy-free, refined sugar-free, gluten-free and vegan friendly bars are insanely delicious and taste like a pumpkin pie. 

What’s even better about these bars is that they are super duper easy to create. All you need is one blender, a food processor and a 8x8 pan! I used dates to sweeten the crust and the filling, the key here is to make sure you soak your pitted dates into water for 5 minutes so that they will blend smoothly!  

Enjoy!!! 

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Pumpkin Spice Cheesecake Bars

Makes 12 bars

Ingredients

Crust

  • 1/2 cup walnuts 
  • 1/2 cup pecans
  • 1 cup pitted dates, soaked in hot water for 5 mins 
  • 2 tablespoons shredded coconut

Filling

  • 1 cup cashews (soaked in room temp water overnight) 
  • 1/2 cup pumpkin puree
  • 2 tablespoons unsweetened vanilla coconut milk
  • 1 tablespoon lemon juice
  • 1/2 cup pitted dates, soaked in hot water for 5 mins 
  • 2 teaspoons pumpkin spice 
  • 2 tablespoons chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 tablespoon shredded coconut

Instructions

For the crust: Combine everything in a food processor and blend until a crumbly mixture is formed. You should be able to squeeze a handful of crumbs and have the mixture remain a clump when you open your hand. Press crust into the bottom of an 8x8 square pan. 

For the filling: In a blender, combine all filling ingredients except pecans, cinnamon and coconut and blend until smooth. Evenly pour filling over crust. Sprinkle pecans, cinnamon and coconut over bars and place in freezer for 2 hours or until firm. Before serving, allow to sit in the fridge for one hour, then cut and serve!