Dear home canners -
It is during these times when you get to say 'I told you so' to all your friends who ask why you garden and can the harvest. Because while other pumpkin lovers were anxiously wondering if there would be canned pumpkin in the store this year, my cabinet still had some of last year's supply.
If you are lucky enough to have some pumpkin cubes around, here's a recipe I made up to use up the cubes that didn't make it into the canner.
Crockpot Mole Black Bean and Pumpkin Soup
2 cups stock
2 cups Mole sauce from the Joy of Cooking
6 cups pumpkin cubes, approx 1 inch on all sides
2 skinless chicken breasts (optional)
1 15 ounce can black beans, rinsed and drained
Put all ingredients in crockpot. Cook on low for 6 to 8 hours or high for 2-3 hours. When the pumpkin cubes are soft, it is ready. Take out the chicken breasts if you used them and shred them into smaller pieces on a separate place. Puree the pumpkin-bean mixture to a texture you like and then add the chicken pieces back in.
Tuesday, November 30, 2010
Saturday, April 10, 2010
Pumpkin Tomato Stew
To fellow food collectors -
The good part of a large pumpkin harvest is getting a shelf full of canned pumpkin. The bad part of a large pumpkin harvest is trying to find a way to use a shelf full of canned pumpkin.
I adapted this recipe to fit what I had on hand and it was delicious. So, those of you that are hoarding canned pumpkin and canned tomatoes from last year, it's time to use them up. :)
Crockpot Pumpkin Tomato Stew
1 cup chopped onion
1 red bell pepper, chopped
1 dried red habanero chili
2 cloves garlic, minced
1 cup turkey pieces or cooked ground turkey (optional, it's not the main flavor)
30 ounces cooked pinto beans
32 ounces (1 qt) canned tomatoes
2 cups pumpkin puree
2 teaspoons curry powder
1/8 teaspoon chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
Add everything into the crockpot but the dried chili. Put the chili on top. Cook on low for 6-8 hours. Remove the chili before serving. Or, for a fun game, mix in the chili and see who gets in their bowl at dinner.
The good part of a large pumpkin harvest is getting a shelf full of canned pumpkin. The bad part of a large pumpkin harvest is trying to find a way to use a shelf full of canned pumpkin.
I adapted this recipe to fit what I had on hand and it was delicious. So, those of you that are hoarding canned pumpkin and canned tomatoes from last year, it's time to use them up. :)
Crockpot Pumpkin Tomato Stew
1 cup chopped onion
1 red bell pepper, chopped
1 dried red habanero chili
2 cloves garlic, minced
1 cup turkey pieces or cooked ground turkey (optional, it's not the main flavor)
30 ounces cooked pinto beans
32 ounces (1 qt) canned tomatoes
2 cups pumpkin puree
2 teaspoons curry powder
1/8 teaspoon chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
Add everything into the crockpot but the dried chili. Put the chili on top. Cook on low for 6-8 hours. Remove the chili before serving. Or, for a fun game, mix in the chili and see who gets in their bowl at dinner.
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