Sunday, October 16, 2011

A Day of Pumpkin.

For brunch I made Pumpkin Pancakes and eggs w/ chorizo. Mmm it was Jesus! (saying i got from a friend when something is good.) I found the recipe from this
site and just had to try it cos I looooove pumpkin flavor.

*1 1/4 cups all-purpose flour
*2 tablespoons sugar
*2 teaspoons baking powder
*1/2 teaspoon cinnamon
*1/2 teaspoon ground ginger
*1/2 teaspoon salt
*1/8 teaspoon nutmeg
*1/8 teaspoon ground cloves
*1 cup milk
*6 tablespoons pumpkin puree
*2 tablespoons butter, melted
*1 egg

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2.Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.

3.Melt butter in a skillet over medium heat.
4.Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.

5.Serve with butter and maple syrup.

For the eggs and chorizo what I did was I cooked the amount of chorizo I wanted until browned then put into a bowl and set to the side. Then I cracked 4 eggs
and put them straight into the pan, took my spoon and stirred it all up to scramble the eggs (i do this so i'm not dirtying up many dishes.) I let those cook until
almost done then added the cooked chorizo to the eggs and mixed them together and let them cook for about a minute or two then took them off the heat.

Tonight I made Pumpkin Soup! (recipe came from my better homes and gardens cook book)

*1 cup sliced carrot. (2 medium)
*3/4 cup chopped green bell pepper. (1 large)
*1/2 cup chopped onion. (1 medium)
*1 tablespoon cooking oil.
*1 15-ounce can pumpkin.
*1 14-ounce can unsweetened light coconut milk.
*1 14-ounce can reduced-sodium chicken broth.
*2 tablespoons packed brown sugar.
*1 medium fresh jalapeno chile pepper, seeded and finely chopped.
*3/4 teaspoon salt.
*1/2 teaspoon ground ginger.
*2 tablespoons snipped fresh cilantro or parsley.

1. in a large sauce pan cook the carrot, pepper and onion until almost tender. remove from heat.(i didn't do onions as we don't really care for them.)

2. in a bowl combine the pumpkin, coconut milk and broth. stir in the brown sugar, jalapeno pepper, salt and ground ginger.

3. stir the pumpkin mixture into cooked vegetable mixture.

4. bring to boiling; reduce heat. simmer uncovered, about 10 minutes or until heated through, stirring frequently. stir in cilantro before serving.

We always have lots left over no matter how much we eat.(which is 2-3 bowls) So I store it away in a tupperware container and freeze it and thaw it out and warm it up on days I don't feel like cooking or its been a real busy day.

Nutritional Facts:
for a 3/4 cup serving-
94 cals, 5 total fat, 2g sat fat, omg chol, 365mg sodium, 13g carbo, 2g fiber, 2g protein.

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