Bare-Bones with Style: Pumpkin

Happy New Year...and welcome to the start of a brand-new series, Bare Bones with Style. We're starting this series with a surprise ingredient:

       Pumpkin!

I'd always thought of this squash-y item as something for pies and muffins. But it turns out that pumpkin makes a slightly-sweet, mellow and nutritious addition to all sorts of main dishes. Starting with soup...

Donna Groesbeck, a good friend in Cheyenne, WY, fed me a bowl of this one tired evening. It was full-flavored and delicious...and has remained that way, every time I've made it. It also has an amazing ability to adapt to whatever you've got in the refrigerator. Thanks so much, Donna...

DONNA'S PUMPKIN CURRY SOUP
(adapted from LDS Living)

4 tablespoons butter  (I usually use 1 tablespoon)
1/2 cup chopped onion
2 cloves garlic, pressed (or 1 teaspoon dried garlic)
2 cups canned pumpkin -- or puree
4 cups water
6 chicken bouillon cubes
3 chicken breasts, cubed (I've used as few as one - or substituted a couple of boneless thighs)
1/2 - 1 teaspoon curry powder
pinch nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups half-and-half   (or substitute whole milk, or sour cream)
1 1/2 - 3 cups cooked rice   (great for using up leftover rice)

Saute onions and garlic in butter for a few minutes, then add everything but cream and rice. Simmer for 30 minutes. Add cream and rice to pot and stir-- Or I often put a large tablespoon or two of rice in the bottom of each bowl, pour in the hot soup, and top with a spoonful of sour cream. Makes enough for 4, plus a little leftover for seconds.
      And they'll want it -- this soup is THAT good.


Another interesting recipe, also from LDS Living:

PUMPKIN SLOPPY JOES

1 1/2 pounds ground beef
1 finely chopped onion
12 ounces chili sauce
1/2 cup pumpkin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pumpkin pie spice*
1 8 ounce can tomato sauce

Brown the beef and onion, then add everything else. Simmer for an hour, then spoon onto buns to serve. Makes 6-8 sloppy joes.

*optional -- but if you want it, mix 4 tablespoons cinnamon, 4 teaspoon nutmeg, 4 teaspoons ground ginger and 3 teaspoons allspice. Good for pies.
     A variation that makes a smaller amount: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.

Next on Bare Bones with Style:   Eggs, Eggs, The Cackleberry Fruit

Introducing A New Series: Bare Bones With Style!

    Hopefully you're enjoying your holiday rest...and starting to plan for the new year.


We've got a start for you:
     A whole series of great dishes that are budget-priced, easy to make...
          and best of all,

                   DELICIOUS.

Bare Bones with Style

Come back soon -- we'll be posting these regularly in coming weeks.

Merry Christmas!

And it came to pass, that the Virgin delivered a Child...


Christ the Lord, our Savior. 

May your Christmastime be restful and illuminating. 

Seven Fish Dish Alert!

We've started up the annual fussing for the Seven Fish Dish celebration our family enjoys on Christmas Eve.

Go on over to our sister blog, Christmas Goodies, and take a look!

A New Way to Use Zucchini -- Pie!

(This post ran recently on my regular blog, A Brick Looks At Life. )

I could use a break. Both Monday and Tuesday were jammed tight with reports and e-mail...and NOT the Cheyenne appraisals I was supposed to be working on. (Sorry, ladies -- I will get them out today!)

Friend Sharon brought this unusual pie over for dinner recently. I was amazed at how much it tasted like apple pie. She bakes it with sugar substitute (Splenda) for her husband, who's diabetic. But it would be delicious with regular sugar, too.

And yes, it uses that scourge (or gift) of the summer: zucchini. 

 

Here's the recipe. Simple, huh?

ZUCCHINI PIE

Peel, core and slice 8 cups zucchini. Mix with 2/3 cup lemon juice, 1 teaspoon cinnamon, 1 1/14 cups sugar or Splenda. Simmer till zucchini is tender. Mix in cornstarch with water to thicken.

Pour into a pastry pie crust, and top with a second crust. Bake 350 degrees 30-35 min., until lightly brown. Serves about 8.

Could you add other fruit, like rhubarb, with this? I'm betting you could. It might be worth experimenting.

Yum.

Which Came First: The Peep or the Egg?

Betty Crocker has a new cupcake recipe out that makes great use of Peep brand marshmallow chickens for Easter.
    You not only get the chicken -- but the eggs and sprinkles are inside!

I'm still not sure whether to be thrilled or weirded out...but you could use this idea to make other cupcakes-with-goodies-inside, including Reese's pieces, chocolate chips, chopped-up Almond Roca. Ooh, I'm getting ideas now.

Here they are, if you want to make them.

   (I just might.)

Bare Bones II Finale: Spring Saute

Hopefully you've been enjoying the pasta dishes in this latest series. Pasta is one of the great ways to look elegant, and stay within your budget. To add to its nutritional benefits (and there are many), this saute takes less than a half-hour to make!

Spring's rock-bottom prices on asparagus prompted this final entry in the Bare Bones series. If shrimp isn't on sale in your neck of the woods, substitute finely-chopped chicken or salmon for a toothsome dish. Other veggies can also be used as they come into season.

SPRING SAUTE

1 pound pasta, any kind

Sauce:  
1/2 pound shrimp (shelled and de-tailed)
2 tablespoons butter or olive oil
2 teaspoons garlic
1/2 pound asparagus, thinly sliced (do it diagonally, for a prettier look)
4 chopped green onions
1/2 red pepper, chopped

2 tablespoons chopped basil or cilantro
1/2 cup sour cream

Cook the pasta until tooth-tender in boiling water. While it's cooking, gently saute the sauce ingredients in the butter or olive oil at low temp. Drain the pasta and add to the saute, then stir in the chopped spice and sour cream. Salt to taste and serve right away to 2-4 hungry people. (A sprinkle of romano or parmesan cheese won't hurt matters, either.)

Next:  Eggses, We Loves 'Em, We Does