'Tis the season for pumpkin! Regional Executive Chef Bryan Nader from Trinity Health shares some favorite recipes for the season.
Quinoa Salad with Pumpkin Vinaigrette
Ingredients
2 oz. pure pumpkin
2 fl oz. cider vinegar
2 fl oz. extra virgin olive oil
1 oz. maple syrup, honey or pancake syrup
1 oz. red onion, finely chopped
1 tsp. garlic, cloves, fresh, finely chopped
1 tsp. ginger root, fresh, freshly grated
15 oz. quinoa, cooked, cooled
6 oz. whole kernel corn, frozen, thawed
6 oz. snow pea, frozen
6 oz. carrot, peeled, cut into very thin 2-inch strips
1.5 oz. cranberries, dried, sweetened
1 oz. cashews, raw, chopped
Instructions
• Pumpkin Vinaigrette: Place Pumpkin, vinegar, olive oil, maple syrup, onion, garlic and ginger in a blender container; cover. Blend until smooth.
• For Salad: Mix quinoa, corn, peas and carrots in a large bowl. Pour 1/2 cup Pumpkin Vinaigrette over the quinoa mixture. Toss until all ingredients are combined, adding additional vinaigrette to taste. Refrigerate until ready to serve.
• Top with cranberries and chopped cashews. Serve with any remaining vinaigrette
Pumpkin Spoon Bread
Ingredients
1 ¼ cups evaporated milk
1 ¼ cups water
½ cup butter
2 tsp. salt
1 cup cornmeal
1 cup pumpkin puree
3 each eggs, separated
1tsp. pumpkin pie spice
Instructions
• In a pot over medium high heat, bring evaporated milk, water, butter, and salt to a simmer.
• Slowly whisk in cornmeal a little at a time until smooth.
• Add pumpkin, egg yolks, and pumpkin pie spice and mix well.
• Whisk egg whites to a soft peak, and fold into the pumpkin cornmeal mix a little at a time.
• Pour batter into a loaf pan, and bake at 350°F for 30–40 minutes or until done
Pumpkin Spread
Ingredients
3 lbs. cream cheese, light, room temperature
1 ½ lbs. pure pumpkin
1 cup honey
2 Tbsp. cinnamon, ground
Instructions
• Stir cream cheese, pure pumpkin, honey and cinnamon in medium bowl for 1 minute or until smooth.
• Serve immediately or refrigerate. Can be served with apple slices or whole-wheat crackers.
Pumpkin Coconut Soup
Ingredients
2 Tbsp. butter
1 cup onion, small diced
2 Tbsp. garlic, chopped
1 tsp. curry powder, yellow
3 cups water
1/2 cup low sodium chicken stock
2 cups pure pumpkin
1 can unsweetened coconut milk
Instructions
• In a sauce pot, melt butter over medium heat, add onions, garlic and curry powder. Cook until onions are tender.
• Add water, chicken reduction concentrate and coconut milk, stir to combine. Heat to a simmer for 2 - 3 minutes.
• Remove from heat and puree soup in blender until smooth. Serve warm.
• Serving Suggestions
• Garnish with sour cream and toasted pumpkin seeds
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