The good news is we've been re-booked for Halloween. The bad news is that all the work we did on 3 ingredient recipes will not make it on to the show BUT your ideas are not wasted here on the site. Your brilliant 3 ingredient recipes are serving us day in and day out. I've made the yummy peanut butter cookies and can't wait to try the whole wheat, apple, feta cheese "panini".
Anywhoooooooooo! We're doing PUMPKIN recipes on Halloween. And YES, I have to dress up in costume. Ugh! Any ideas for a costume? Keep in mind, I probably have to make it myself and I can't sew a button.
The recipes should be short and easy - things you can do with pumpkin that you'll want to revisit throughout fall.
I'm thinking pumpkin ravioli, pumpkin mousse, pumpkin bread....what do you all want to see?
I have a pumpkin pudding recipe which is basically mixing pumpkin with light Cool whip??
As for costume, how about The Statue of Liberty - but instead of a torch use a whisk and of course the book would be one of your cookbooks. It would just involve wearing a sheet over a T-shirt. And could give a new meaning to "Liberty".
I think you'd make a darling Peter Pan - just find a Kelly tunic or Men's T-shirt, belted and just pair it with a pair of Kelly tights. A hat shouldn't be too hard to manipulate with some felt from JoAnn's.
Originally posted by cate: a pumpkin custard? maybe baked in one of those little sugar pumpkins?
Ya, Kathleen, why not use your own pumpkin pie recipe and do instant portion control, by either baking it in the little mini pumpkins, or in ramekins (I have seen some deep orange ones in a catalog....maybe Baker's Catalogue ?)
Yumo on your pumkin ravioli, Lori!!!!!!!!!!!!!!! L O V E that auto-portion control idea too!!!!!!!!!
KD, I just thought of something else.....I love it when you say "If the queen is coming"......Why not be a queen? Our queen chef of healthy living and wonderful food!!!! You could find a queen's attire at almost any costume place. That would be so cute!!! You might even make the statement "If the queen is coming" while showing your recipes!!!!
Kathleen, you inspired me! Tonight for dinner I made some pumpkin ravioli with a sage "butter" sauce (I used your trick for using the pasta cooking liquid and a little bit of reduced low sodium chicken broth to add more liquid and viscosity to the sauce).
Here is the recipe that I used for the ravioli's. (This makes 4 servings....I doubled the recipe for our family)
1 cup ricotta cheese 2/3 cup pumpkin 1/4 cup parmesan cheese 1 egg, beaten pinch nutmeg salt & pepper to taste Wonton skins for the pasta
The sage butter was very basic. I used 4 T. butter, and melted it and LIGHTLY browned the butter, then I added 2 stems (probably about 2 tablespoons) worth of torn sage leaves. I then started adding some of the pasta cooking liquid. Tasted it and realized I was really taking some of the richness away, and then reduced some low sodium chicken broth and started adding that. I think I added about 1/2 cup liquid total. I spooned probably about 2 T. of the sauce over each serving.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3137 | Location: California | Registered: March 11, 2004
A costume that will be on television. Oh my! I would stick to something simple. A tailored black coat (perferably with a high collar) paired with a feather hairpiece (think Cherry Chau). The look is classic, like a refined witch...like the school teachers in those Harry Potter movies. The State Street Marshall Fields in Chicago has a great selection of Cherry Chau pieces. Pricey, but fabulous. Best of luck to you.
Originally posted by cate: a pumpkin custard? maybe baked in one of those little sugar pumpkins?
Ya, Kathleen, why not use your own pumpkin pie recipe and do instant portion control, by either baking it in the little mini pumpkins, or in ramekins (I have seen some deep orange ones in a catalog....maybe Baker's Catalogue ?)
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3137 | Location: California | Registered: March 11, 2004
As far as a Halloween Costume, why not go as "I'm Not a Morning Person"....I saw an eleven year old girl dressed as this and it was so cute and funny.
Get a bath robe (well worn), fuzzy slippers, PJ bottoms and a coffee stained T-shirt. Have a few curlers in your hair (some not rolled very well). Be sure to have your "prop" coffee mug as well.
I'm sure the Today show would understand since all the guests have to be on there so early!!! LOL!!!!!!
Don't forget about pumpkin seeds for snacks!! _____________________________________ I've already posted this once on a homework thread but here goes again: There is a REALLY quick and tasety sounding Pumpkin Soup recipe in SELF this month on p.44 that I want to try:
1 14 oz. can low-sodium FF Chicken broth 1 15 oz. can pumpkin puree 1 Cup Orange Juice 1 tsp ligh sour cream 1/4 tsp nutmeg 1/4 tsp salt 1/8 tsp black pepper
Heat broth in saucepan over medium-high heat. Blend in pumpkin using a whisk. Pour orange juice in and stir 3 minutes or until warmed through. Add the remaining ingredients and spoon into 2 bowls. Garnish w/1 tsp light sour cream.
Make 2 servings. 159 cals/serving and more than 100% of your daily recommended vitamins A and C per bowl.
-________________________________
I also like to fix a "Crustless" Pumpkin Pie using the recipe from the label of Libby's 100% pure Pumpkin (15 oz can). I've made it with Sugar, with 1/2 sugar and 1/2 Splenda and also with just Splenda. I like the 1/2 sugar & 1/2 Spenda better.
I serve it as either a pie, sweet snack or even as a side dish (think on the same order as sweet potato casserole):
Libby's® Famous Pumpkin Pie Whether you're hosting a festive party or a casual get-together with friends, our Famous Pumpkin Pie will make entertaining easy! Prep Time: approx. 10 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 10 Minutes. Makes 1 - 9 inch deep dish pie (8 servings). Printed from Allrecipes, Submitted by Libby's® Pumpkin -------------------------------------------------------------------------------- 1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Directions 1 Preheat oven to 425 F. 2 Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. 3 Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Originally posted by mountaingirl: Kathleen, I would love to see a recipe for healthy pumpkin creme caramel. Do you know of one!? Get out the torch! That would be fun on the Today Show!
Maybe you can go as a welder and the torch could be part of the costume?
I know they are looking for warm/fall type recipes, but I made this last fall for some vegan guests and they LOVED it! It is really really good!
This is SOOOOO yummy! It is an original creation.....I found the basis for it on the internet when I googled dairy free ice cream and saw that they all used tofu and soy milk, and then just did the rest of it by taste.
* Exported from MasterCook *
Dairy Free Pumpkin Ice Cream
Recipe By :Lori Scott Serving Size : 8 Preparation Time :0:00 Categories :
I love the Peter Pan idea! That wouldn't be too hard to do... its a fairly simple-looking costume. Green top and "skirt" with tights (which would give you the advantage of being warm) and a pixie hat.
Or you could be the "Greek goddess of weightloss" in a toga and a big whisk!
I think you'd make a cute Peter Pan a la Julie Andrews, but don't know how you'd make it. You should ask around -- maybe someone you know has a great costume that they could loan you.
Your ideas for recipes sound great. Pumpkin cookies or bars might be a popular one too.
----------- Jen
Posts: 2868 | Location: Ohio | Registered: March 11, 2004
Would love to see a recipe for pumpkin seeds that makes them worth the effort of cleaning them. I like them toasted, but not enough to spend the time separating them from the orange stringy stuff.
As far as a costume, some quick, easy, no-sew ideas --- you can wear your best blue dress, and pair it with horns, a tail and a pitchfork (available from any costume store). You're the Devil with the Blue Dress On.
Dress like a gondolier -- striped shirt, red kerchief, black pants and a boater -- wear dark glasses and carry a red and white cane. Venetian Blind!
Take some snack-size cereal boxes and stab them with plastic knives. Attach them to your shirt and you're a Cereal Killer.
3 cups of Penne Pasta (boiled) 2 Breast of Chicken Grilled and Sliced 1 Small Pumpkin Cubed and Roasted 1/2 Yellow Pepper Sliced into thin strips 1/2 red Pepper Sliced into thin strips 1/2 can Chicken Stock (add a little bit of cornstarch to thicken)
Pre-cook pasta.. Grill chicken.. Roast pumpkin..Cut into cubes, toss in olive oil and bake for 40 mins at 400f or until tender slice peppers once all the above is done put into one pot and heat.
Oh ya...I think you would make a cute kitty for halloween!!
Heather Goodbye excuses!! Lets achieve those weight-loss goals!!
1. Exercise2-3 times a week
Posts: 871 | Location: Atlanta | Registered: April 13, 2004
Does it have to be regular pumpkin or can it be kabocha, the Japanese version?
Here's an easy recipe I make with kabocha:
Braised Kabocha with Tori Dango (Chicken Meatballs)
for the meatballs: 1/2 lb. ground chicken breast 1 T. white miso 1 T. grated fresh ginger 2 T. minced green onion 1/2 egg Mix together and roll into small balls (like a melon baller size)
for the soup base: 1 cup dashi 2 T. Udon soup base OR equal amount of chicken broth
Cut one small kabocha into equal chunks about 1-2 inches (use a potato peeler to scrape some of the green skin off; leave most of it on, it's delicious). Add the meatballs and any vegetables of choice such as bamboo shoots, mushrooms or shiitakes. Simmer about 10 minutes until kabocha is tender. I also have to warn you, I tinker and taste as I go along, so the measurements are estimates.
P.S. If you've never had kabocha, I'd describe it as a bit sweeter and denser than regular pumpkin. Yummy!
Cat
Posts: 28 | Location: San Jose CA | Registered: September 15, 2005
It is an original creation.....I found the basis for it on the internet when I googled dairy free ice cream and saw that they all used tofu and soy milk, and then just did the rest of it by taste. 
