Cooking a Big Pumpkin

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One of the 10 pumpkins my daughter and son-in-law bought for their pumpkin carving event was not used.

My daughter volunteered to bring it over for me to use as decoration for Thanksgiving or to cook; I decided to cook it. I had cooked smaller pumpkins whole…but this one was too big to fit in the oven. I cut it in half.

I scooped out the seeds and put the bottom half in a large pan.

After cooking, it for 1.5 hours at 350 degrees (the top half was covered with plastic wrap and put into the refrigerator to cook another day), it was soft enough that the pulp could be easily scrapped off the skin.

I filled two of my larger Pyrex containers with it and planned to use some in recipes the next day.

The next morning - I processed the pulp into puree in the food processor. It was a good color…more a yellow orange than a deep orange.

I made 3 recipes and used about 3 cups of the puree: pumpkin oatmeal muffins, pumpkin quiche, and pumpkin peanut powder soup.

I froze 2 cups of the puree, and another two cups is in the refrigerator. I’ll make a pumpkin custard with the refrigerator portion….and then I will cook the top of the big pumpkin. I am going trying a lot of pumpkin recipes over the next couple of months!

Ten Little Celebrations – December 2021

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It’s a season full of celebrations. In my family we have celebrations associated with a birthday, an anniversary, Christmas…and then ones associated with the beginning of winter. Here’s my top 10 for the month:

A winter day at home. Being at home enjoying the forest through the window….still one of my favorite places to be…even in winter. I like I particularly in the morning when the sun first hits the treetops with golden light.

Flannel sheets. The week we change from percale to flannel sheets has a lot in common with decorating for the holidays….it is a celebration of the season…full of warmth and snuggles. It’s such a treat to get into a bed made with flannel sheets prewarmed by a heated mattress pad!

Brookside Gardens lights. Our walk around the lights at Brookside Gardens was even more celebratory this year since we didn’t do our traditional visit to the garden lights in 2020!

Pumpkin roll. Our grocery bakery has this treat seasonally. My daughter is the one that introduced me to them several years ago so the celebration is a special food of the season that prompts me to savor the positive impact she has always had on my life.

My birthday…my parents’ wedding anniversary. Celebration abounds in December for my family…every year.

Coursera course – Anatomy of the upper and lower extremities. What a great way to fill up the lulls this month. It’s challenging enough to require my full attention! Celebrating the course…grateful to the Yale faculty for producing it…Coursera for hosting it.

Druid Hill Park for birding. Celebrating the walk around the park as we did it…and in hindsight that it was before the Omicron variant was spiking in our area.  

My mother’s experience coming home from the hospital. I am celebrating that she is getting focused therapy that is showing positive results….more than any previous hospitalizations.

Telephone conversations. Celebrating all the alternative communications we have…since I didn’t travel in December. Even though we do texts and emails and zoom…somehow the telephone seems to be the one where the deeper communication is occurring (maybe because it is synchronous, one on one and not as ‘quick’).

Quiche. When I make quiche…I simple use what I have on hand – so I am celebrating that one I made recently turned out great!

Favorite Foods of December 2021

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November and December and January are probably the peak months for me to try some new recipes…and making old favorites…enjoy ramping up the foods we enjoy in winter!

Rice Pudding

I had a container of left-over rice from a Chinese food delivery on the Friday after Thanksgiving. I knew I wouldn’t eat it right away, so it went into the freezer. A few weeks later I decided to make rice pudding (recipe). It started out easy since the rice was already cooked. I used cinnamon instead of nutmeg and honey instead of white sugar called for the recipe and didn’t measure the raisins (probably added at least double the amount!). The results were yummy but could have used even more raisins (I added some to the top of the serving in the picture). Next time I make it I’ll round up on the milk as well. It seemed a little to dry for ‘pudding’!

Quiche

I made a quiche with what I had in the refrigerator and pantry…made up the recipe as I went along. It turned out to be high protein!

  • 6 eggs

  • 1 cup milk

  • 1+ cup ‘Mexican blend’ grated cheese (didn’t measure just make a layer of cheese that I mixed with the veggies before I poured the egg and milk mixture over it)

  • 1 red bell pepper

  • 1 cup shelled edamame

  • Pumpkin seeds on top

Yummy and colorful too!

Chocolate Mousse (made with avocado)

Yummy 2 servings of the dark chocolate treat (I made half the recipe…using honey for sweetener and cocoa powder as the chocolate) and ate it over 2 days for 1st breakfast rather than my squares of Lindt Dark Chocolate. It turns out that is slightly less calories than the Lindt! It appeals to me because the ingredients are so straightforward….not as processed as the commercial chocolate.

Red Velvet Pancakes with Cream Cheese

I started with this recipe but then modified it because I wanted to use beet root powder rather than red food coloring….and add a citrus note to the flavor….and avoid refined sugar. Here’s my markup of the ingredient list (I didn’t end up using any milk in the glaze even though I forgot to mark it off).

It was partially successful. I didn’t like that the pancakes turned brown on the outside (they were red on the inside). The big success was the ‘cream cheese glaze’ which melted very nicely over the pancakes and the orange flavor was wonderful. I will be using it on gingerbread cookies (and anything else I want a little touch of sweetness); it would be excellent on raisin bread toast, for example.

Hope you are enjoying old and new treats for the holidays too!