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Wednesday, November 2, 2011

Recipe Wednesday! What to do with JACK? Make BREAD, MUFFINS + SOUP!

Now that All Hallow's Eve has passed us by, remake your DECOR into DINNER!
Now THAT'S what I call recycling! IN the recipes below, just substitute 2 cups of cooked pumpkin - Cut the pumpkin into large pieces, remove the seeds and toast them separately for a snack, (Toss lightly with Kosher salt, then roast at 400 F for 10-15 min.) then steam the pumpkin, covered, in a pan with water until soft and mushy!


(makes 2 loaves or 1 loaf + 12 muffins! )


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
To make muffins, fill paper-lined cups 1/2 - 2/3 full, and bake 15-20 minutes!



Absolutely delicious, and unusual, and good-for-you too!


1 tablespoon olive oil
1 red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can whole kernel corn, drained
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon fresh cilantro leaves, finely chopped
salt and pepper to taste
1/2 cup sour cream (optional)
1/4 cup fresh chopped cilantro, for garnish (optional)


Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
Garnish each bowl of soup with a dollop of sour cream and additional cilantro, if desired.

[Lucy scoops out the innards of the pumpkin Linus brought]
~from "It's the Great Pumpkin, Charlie Brown!"

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