What's in the Box?
Tomatoes, Melons, Zukes, Pumpkins, Spaghetti Squash, Potatoes, Strawberries, Peppers Hot and Mild bagged separately, Eggplant, Cilantro and Basil. A few of you received eggs.
This weeks special gift: Salsa...Medium Hot.
Fall is here and with it a change in the weather and pumpkins. Make no mistake...these are your pie and baking pumpkins. There were 2 kinds of pumpkins this week, Sugar Pie or Winter Luxury Pie. Naturally to get the pumpkin puree for these recipes, you must pre-bake the pumpkin. Whack the pumpkin in half (yes, whack is a technical cooking term). Scoop out the seeds and slime. Lightly spray the surface of the pumpkin with cooking oil. Place pumpkin shell side up and bake 350 degrees for 40 minutes or until pumpkin slumps. Do not put any water in the pan. Freeze in 1 cup amounts and you've got what you need for most pumpkin recipes. (A pie takes about 2 cups).
Gluten-Free Pumpkin Spice Bars Recipe
These flavorful bars are moist and tender. Not to mention, they make the house smell like pumpkin pie. Add some raisins or dried cranberries, if you like.
2 large eggs
1/3 cup light olive oil or vegetable oil
1 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla extract
1 and 3/4 cups Pamela's Ultimate Baking Mix or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger
1/3 cup finely chopped walnuts or pecans
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking pan or line the pan with greased parchment.
Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine.
Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.
Pumpkin Ginger Nut Muffins Recipe
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 Tbsp well chopped candied ginger
Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts. Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Hot pears laced with sweet pepper strips are a delicious accompaniment to roast chicken, pork, or ham or served with rice or pasta.
6-10 Jimmy Nardello Peppers, seeded, and cut into 1/4-inch strips
3 tablespoons butter or margarine
3 medium-size firm-ripe pears or Golden Delicious apples, peeled, cored, and cut into 1/4-inch-thick slices
3/4 cup (3 oz.) shredded jack
In a 12- to 14-inch frying pan, combine peppers and 2 tablespoons of the butter; stir over medium heat until peppers begin to get limp, 7 to 10 minutes. Add remaining tablespoon of butter and fruit. Cook uncovered, stirring often, until fruit is soft and tender when pierced, 5 to 7 minutes longer. Pour into dish and immediately sprinkle with cheese.
1 can of red kidney beans
2 c. cooked squash or pumpkin
1 chopped onion.
1 chopped bell pepper.
1 c. of cooked barley, or bulgar
1 chopped chili
1 T. chili powder
1 garlic minced
1 t. ground cumin
1 t. of salt
Drain and rinse the beans. Put all ingredients in a large pan. Simmer for 35 minutes.
Coming soon: Sweet potatoes!