Is It Cornbread or Pumpkin Muffin?

Both! Autumn is here, and the fields are full of pumpkins. Well, you can get them at the grocery stories or open market. But, it is more fun to hunt out your own, special pumpkin and bring it home to crave eat. Then too, canned pumpkin works better in this recipe.

Make 12 muffins

Preheat the oven to 400F (200C) (gas 6)

1 can organic puréed pumpkin

1 cup (240 ml) (dairy-free ) milk

1/4 cup + 2 Tbs. (175 g) organic honey

1/4 cup (30 g) organic sugar

2 organic eggs

1 1/4 cups (190 g) organic yellow cornmeal

3/4 cup (95 g) (gluten-free) flour

1 Tbs. (15 g) non-aluminum baking powder

1/2 tsp. (2,5 g) baking soda

3/4 tsp. (105 g) sea salt

1 tsp. (5 ml) cinnamon

1/4 (1,2 ml) each: nutmeg and cloves

1 tsp. (5 ml) non-imitation vanilla extract

4 Tbs. (60 g) (dairy-free) organic butter, melted

optionals chopped

• nuts
• chocolate
• dried fruit(s)
• pumpkin spice instead of the cinnamon, nutmeg, and cloves

1. Spray the 12-cup muffin tin with cooking spray or use muffin paper cups.

2. Whisk together the pumpkin purée, milk, honey, vanilla extract, sugar, and eggs

3. In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, spices, and/or optional(s).

4. Add the wet ingredients and the melted butter to the dry. Do not over-mix.

5. Spoon the batter into the muffin tin.

6. Bake 20-23 minutes until the tops are golden brown.

7. Let them cool about 10 minutes.

8. Place them on a rake to cook longer.

9. They are tastier when warm.

10. They can be frozen in an airtight container up to 3 months. (That is if you have any left over by the end of the day!)

 (a) Reheat (but not overheat) in a 

• preheated 350F (175C) over, wrap muffins in aluminum foil until hot
• by itself or in the muffin paper cup, in the microwave for 3-45 seconds

Read More

Pumpkin Casserole

 Fresh mashed pumpkin can be used or canned purée, which is faster.

Serve 4

Preheat the oven to 350F (175C)

2 cloves of organic garlic

2 organic eggs

1/3 cup (80 ml) organic heavy cream

1 1/4 cups (280 ml) pumpkin purée

4 Tbs. (60 ml) organic ricotta cheese

1 Tbs. (30 g) Parmesan cheese

1/2 - 1 tsp. (2,5 - 5 ml) dried: rosemary, sage, and thyme

chopped organic pecans

optional: 

• an organic sweet potato (Microwave for 15 minutes. Cool and mash.)
• little organic brown sugar

A. If using a fresh pumpkin: 

1. Bake in the oven for 2 hours.

2. Cut and scoop out the pulp and seeds. 

3. Mash with or without the seeds.

4. Continue with B1

B. If using purée pumpkin:

1. Whisk the garlic, eggs, creams, and optional brown sugar together.

2. Whisk in the pumpkin purée and optionals mashed sweet potato.

3. Spread into a casserole dish.

4. Spoon the ricotta cheese over the pumpkin mixture.

5. Spread the Parmesan cheese and sprinkle the spices.

6. Top with withe the pecans

7. Bake for 25-30 minutes.

Read More

Pumpkin and Potato Souffle

 Serve with another dish or as a main course. 

Soufflé au potiron et pomme de terre (French)

Serves 4

Preheat the oven to 400F (200C)

3 Tbs. (45 ml) olive oil

2 sliced organic garlic cloves

1 1/2 pounds (675 g) flesh pumpkin, cut into 1/4 inch (2 cm) pieces OR 15-ounce (425 g) can, organic pumpkin

2 cups (350 g) OR 2 organic potatoes

2 Tbs. (25 g) (dairy-free) organic butter

1/2 cup (90 g) ricotta cheese or dairy-free almond milk ricotta alternative

1/3 cup (50 g) Parmesan cheese or another dairy-free cheese

pinch or two of nutmeg

4 organic eggs

parsley for garnish

-French-Provançal numbers-

yon 1. Lightly grease a baking dish.

dos 2. Heat the oil and the garlic and fresh pumpkin, 15-2o minutes. 

 (a) If using canned pumpkin, sauté just the garlic.

tres 3. Cook the potatoes in boiling salt water for 20 minutes. Drain, let it cool. peeled or not.

quatro 4. Place the potatoes and pumpkin in a bowl and mash with the butter.

 (a) If using canned, mash the potatoes with the butter and mix in the canned pumpkin

cinq 5. Stir in the cheese, nutmeg, and seasoning into the potato and pumpkin mixture.

sis 6. Add the egg yolks, one at a time, mixed well.

set 7. Whisk the egg whites until they form stiff peaks, then fold into the mixture.

set 8. Spoon into the potatoes and bake for 30 minutes until golden and firm on top.

nou 9. Serve hot with parsley.

Read More

Pumpkin Dip

Autumn is in the air; cooler weather is here, and pumpkins are in the market.

makes 2 cups (480 ml)

Process in a food processor or blender:

4 ounces = 8 Tbs. (120 g) organic cream cheese

1/2 cup (120 ml) canned* organic pumpkin purée

1/4 cup (60 ml) Greek yogurt 

2 Tbs. (30 ml) eacc organic: peanut butter and maple syrup

1/2 tsp. (2,5 ml) cinnamon

1/4 tsp. (1,2 ml) grund ginger

*If you use a fresh pumpkin, it needs to be cooked and cooled. Use a small pumpkin.

Read More