Homemade Pumpkin Puree

My last post involved pumpkin puree and so does tomorrow's, so I thought it was time to show you how I make the damn stuff. (Isn't that a gorgeous picture? Don't mind the clutter in the background; I thought I hid it well enough, but obviously not. Keeping it real, people.)

But why make your own puree when you can buy it, you might ask? Or at least I imagine you ask, otherwise I'm talking to myself. Well readers, I find over the last few years I prefer to make my own stuff rather than buy it canned; that way, I can control all the preservatives in it. And usually, it tastes better, too. For instance, did you know that canned pumpkin often doesn't even have much pumpkin in it? A lot of times it's more squash than anything. At least when I make my own, I know what's in it, I support my local farmers, and I save money. My wee pumpkin cost 60 cents a pound, and I got 5 cups of puree out of it, which is about 2-3 cans worth. $2 vs $6-$7? Even I can do that math.

Also, it is easy peasy to make. Seriously. First, and this is important - you need to buy the right pumpkin. Ask for a pie pumpkin (also known as sugar pumpkins, I think). They are smaller, sweeter, and are more suited for baking than your big jack-o-lantern pumpkins. Once that's done, prepare to roast it. Why roast? Well, there's less prep involved, and it results in much less wet puree (that's good, trust me). So throw that bugger in the oven, cook it til it's soft, and blend the hell out of it in the trusty food processor. C'est tout!


HOMEMADE PUMPKIN PUREE

1. Get a pie pumpkin. Cut it in half and then scoop the guts out (save the seeds for roasting later if you like).

2. Cut your pieces in half again, and then place them on a baking sheet - there's very little mess, so you don't need to line your pan.

3. Place the pumpkin in a 350 degree oven, and roast 45 minutes or more until the pumpkin is good and soft.

4. Let it cool to where you can handle the pieces. Peel the skin off (it will come fairly easy), and then cut it into chunks. Throw it in the food processor. Blend until smooth, adding water sparingly as needed to get the right texture. Keep in the fridge for a couple of days, or freeze for later use.

For freezing: I usually measure out 1 cup, put it in a ziplock freezer bag, and lay it flat in the freezer. Two or three pumpkins should give you all the puree you need until next fall (depending on how much you use it, of course). But hey, I'm not magic, I'll let you figure that out. ;)

NOTE: You can boil the pumpkin as well, but from what I understand that results in a wetter puree that you may need to strain. If you don't have a food processor, though, you may want to use this option as the pumpkin will mash (or rice) easier.

Roasted Yellow Pepper Hummos

Little known fact: in addition to both having the best potatoes in the world AND Anne of Green Gables, PEI also probably the best Lebanese food in the world. Well, besides Lebanon, I guess. That goes without saying, eh?

Anyway, over the years, I've perfected (if I DO say so myself) my hummos recipe. Quick, easy, packed full of nutrition - two spoonfuls of hummos, some pita bread, and a glass of milk are a perfect post workout snack - and above, all TASTY! That's my biggest problem - I can't do healthy unless it's tasty. Fortunately, this is one of those foods that tick all the boxes.

All it takes to make hummos is chickpeas, onions, garlic, tahini, lemon juice, and a few spices. Make sure you use dried chickpeas that you've soaked overnight; I promise you, the taste is miles better than the canned variety. I wouldn't urge you to use this extra step if the taste wasn't manifestly different from the canned; I'm pretty lazy, after all. Just trust me. Check out my post on falafel if you want soaking instructions. Once you've soaked the chickpeas, rinse well and cook for about 20 minutes or so, or until they will easily crush between your fingers. This step can be done well in advance, and you can even cook a bunch and freeze them if it's easier for you.


Now, for this batch, I wanted to throw some roasted peppers in the mix. Red ones have a strong, but not unpleasant taste, but I wanted something a little more subtle. Hence the yellow ones! Once everything is ready, place it in a food processor and pulse until well combined.Taste it, and add more seasonings if wished or thin it out a little if you'd like. Transfer the hummos to a bowl, drizzle with olive oil, and add some chopped cilantro for garnish. It will keep in the fridge for at least a week.

Unless you keep going back for just a taste, that is...then it will last for a couple of days. Ah well, willpower may be weak, but at least it's nutritious!


Roasted Yellow Pepper Hummos

1 cup dried chickpeas
1 medium onion
3-5 cloves garlic
1/2 cup tahini
1 tsp cumin
1-2 tsp salt (to taste)
juice from one lemon
1 roasted yellow pepper

1. Soak chickpeas overnight. Rinse well, then cook in a large pot until soft, about 20-30 minutes.

2. Meanwhile, quarter a yellow pepper and place on a cookie sheet lined with parchment. Place directly under broiler, and broil until blackened, 5 minutes or so. Watch carefully so it doesn't burn. Place roasted pepper in a plastic or paper bag for a few minutes; it will make the skin easier to peel.

3. Add cooled, cooked beans, onions, garlic, roasted pepper, tahini, lemon juice, and seasonings to food processor. Blend until well combined. Taste, and add more lemon/salt/spices if you wish. If mixture is too thick or lumpy, gradually add a bit of water until it reaches desired consistency.

4. Garnish with fresh cilantro, a drizzle of olive oil, and paprika. Keeps well in fridge for days.

Falafel

Today's post is, shockingly, non-baking related. I do eat things besides dessert, you know. Although it has seemed that lately, I'm making dessert more than real food. Whatever, it's all good.

I don't know about the rest of you, but lunch is one of my hardest meals to create. Supper is my big meal, but what the hell do you make for lunch? Generally, I don't want to spend a lot of time cooking midday, nor do I want something heavy in my belly. Most often, I'm eating leftovers from last night's meal, or KD, Alphagetti, or something equally hideous. It's not what I like, but it's quick and easy.

It's not satisfying, though. Even though lunch is a quick meal for me, I want something good, dammit! Is that too much to ask? Also, I go to the gym occasionally in the morning, and when I come back I am RAVENOUS. I'd much rather eat something good for me and filling then processed crap.

And that's where Falafel comes in. It's prepared in advance and frozen, so it's always available. It's incredibly healthy - chickpeas are packed with protein and nutrients and stuff. That in turn makes it filling (and protein is great after a workout - helps your muscles heal). Most importantly, it's tasty as hell.