Thanks for the tip
about pumpkin stems!!
I may do another post soon
about pumpkin stems and if I do, I'll definitely mention this quick drying technique I appreciate you taking the time to let me know that oven - drying works.
Not exact matches
1/4 cup raw
pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs —
stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans,
about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
1 kg
pumpkin, cut into large cubes 2 — 3 carrots (
about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to
about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5
stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped
pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (
about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (
about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach,
stems included, coarsely chopped 6 chives, chopped
Cut the
stem off and wash
pumpkin, cut in half horizontally, remove seeds and strings, place cut - side - down on parchment paper - lined baking sheet, and bake until a sharp knife can be easily inserted through the softened flesh,
about 30 minutes, or more for a larger
pumpkin.
Homemade
Pumpkin Puree (Yields about 1 - 2 cups, depending on size) Ingredients: 1 Sugar Pumpkin, small Directions: Preheat your oven to 375 degrees F Start by removing the top stem of the p
Pumpkin Puree (Yields
about 1 - 2 cups, depending on size) Ingredients: 1 Sugar
Pumpkin, small Directions: Preheat your oven to 375 degrees F Start by removing the top stem of the p
Pumpkin, small Directions: Preheat your oven to 375 degrees F Start by removing the top
stem of the
pumpkinpumpkin.
1 large bunch or head of kale (
about 12 ounces with
stems removed) 4 carrots 2 watermelon radishes (
about 2 inch diameter) 1/4 cup
pumpkin seeds 1/4 cup red wine vinegar 1/4 cup...
1 large onion (
about 2 cups), diced 1 1/4 cups
pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (
about 3 - 5 leaves,
stems removed) 1/4 cup of sunflower seeds (or more
pumpkin seeds if you prefer) for sprinkling on top
1 large bunch or head of kale (
about 12 ounces with
stems removed) 4 carrots 2 watermelon radishes (
about 2 inch diameter) 1/4 cup
pumpkin seeds 1/4 cup red wine vinegar 1/4 cup water 1/4 cup chickpea miso (we use and love South River) The Dressing In a blender combine
pumpkin seeds, vinegar, water and miso and blend until smooth, scraping down the sides as necessary.
The pick on your website of the baby
about to take a bit of the
pumpkin stem is cute and I would like to use it.
1 large bunch or head of kale (
about 12 ounces with
stems removed) 4 carrots 2 watermelon radishes (
about 2 inch diameter) 1/4 cup
pumpkin seeds 1/4 cup red wine vinegar 1/4 cup...
Fall is all
about bringing the outdoors in for me, so clipping a few
stems from the yard and throwing in a couple
pumpkins is all I did.
-LSB-...] 19, 2012 by Courtney Carmean 17 Comments After making my Burlap
Pumpkins with Real Stems last week it got me thinking about all the fun possibilities for DIY fabric p
Pumpkins with Real
Stems last week it got me thinking
about all the fun possibilities for DIY fabric
pumpkinspumpkins.
I have painted
pumpkins white before but I didn't think
about checking with my local greenhouse to collect the old
stems!
We grew
about 200
pumpkins a few years ago and I gave some cool curley - q broken - off
stems to a family member's friend who makes these — I was so sad I never ended up getting one.
I was wondering
about the
stems & they sure make the
pumpkins look real.