Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Cornbread Stuffing with Curried Apples and Cranberries

By Sylvie Ryan and Caitlyn Davies

This stuffing is so delicious served as a side. I typically use a good quality packaged corn bread such as Bob's Mill. I also included a Gluten-Free version, Caitlyn's Gluten-Free Corn Bread recipe follows.

Serves 6-8

1 prepared Corn bread, cut into 1-inch cubes

4-5 Tbsp Olive Oil

1 cup Celery, diced

1 cup Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 tsp dried Thyme

1-2 tsp Curry Powder, (make sure it is gluten-free if this applies)

½ tsp ground Cinnamon

1 cup fresh Cranberries, chopped

1 cup Vegetable Broth, more as needed

2 Tbsp Pure maple Syrup

Salt and freshly-ground Pepper


Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat 2 Tbsp of the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool.

When cooled, add the cranberries. Stir in the toasted cornbread, mix well. Add a little more olive oil, then the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Season with salt and pepper to taste.




Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.


1 cup Corn Flour

1 cup Rice Flour

1 Tbsp Baking Powder

1 tsp Salt

¼ cup Sugar or Maple syrup

1 large Egg

1 cup Milk, Rice Milk or Coconut Milk

½ cup Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. You know it is done when a toothpick pocked in the middle comes out clean. Be aware, gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.


Notes and Substitutions:
You may make this recipe using a mini muffin pan. It works great, just make sure you use a good non-stick spray.
For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.
If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.
Vegans may substitute 1 Tbsp arrowroot or ground flax seed for the egg.

Raw Winter Squash Salad!

This winter squash salad looks like carrot salad and is just as good to eat. It is a great winter alternative to tossed lettuce salads. Fresh and fruity, mixed with apples, it taste good too. Serves 4-8.

2 Tbsp fresh Lemon Juice

1 Tbsp Apple Juice Concentrate

1 Tbsp Water

Freshly ground Pepper

3-4 Tbsp Cold -pressed Extra virgin Olive Oil

1 LB. Meaty Winter Squash, such as Butternut or Acorn

2 small Apples

2 Tbsp Sunflower Seeds (you may soak the seeds, just cover with water and soak for two hours)


Whisk lemon juice, apple juice, water, pepper, olive oil together to make a vinaigrette.

Seed, peel and grate the winter squash (about 3 cups Grated). Seed and grate the apples (about 1 cup). You may peel the apple if you wish.

Toss the squash and apple with the salad dressing. Sprinkle with sunflower seeds. Serve.

—Adapted from a recipe by Jennifer McGavin

Bretzels: Soft Pretzels

By Sylvie Ryan, our Culinary Educator

These soft pretzels are my favorite snacks! They remind me so much of my childhood and were always such a special treat. This dough is perfect for about 12 large to medium size pretzels, but as you get better at rolling them they can make as many as 20. You may also shape them into small hoagies, just bake them for an additional 5 minutes. These hoagies make great little sandwiches for party appetizers. They also are a great new and unique way to serve hot dogs. Give it a try, I guarantee you will love them!


Makes 12

4 Tbsp Active Dry Yeast

1 tsp Sugar

1 ¼ warm Water (110 degrees)

5 cups Flour

½ cup Sugar

1 ½ tsp Salt

2 Tbsp Butter

½ cup Baking Soda

4 cups Hot Water

1 Egg beaten, mixed with a splash of water for brushing

¼ Kosher Salt, for topping


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10-15 minutes.

In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the butter and yeast mixture. Mix and form a dough. If the mixture is too dry add water, a tablespoon at a time.. Knead the dough until smooth, it will take about 5-8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees. In large bowl, dissolve baking soda in hot water.

When risen turn dough onto a lightly floured surface and divide into 12 equal balls. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Brush with egg wash and sprinkle with kosher salt.

Bake in preheated oven for 8 minutes or until golden brown.


***I like to top the pretzels with grated Swiss cheese 5 minutes before the baking is done.***

Serve with your favorite mustard.

RAW Linguine Zucchini in Nutty Pesto Sauce

By Liz Allred
Serves: 4

Pesto Ingredients:
¼ cup pine nuts
2 tablespoons flax or olive oil
½ cup fresh basil
1 clove of garlic
lemon juice (as needed)

Blend all ingredients together, adding a bit of lemon juice as needed to achieve consistency desired.


Pasta Ingredients:
2 zucchini, seeds removed
1 avocado, chopped
2 tomatoes, chopped

Using a knife, cut the zucchini into thirds crosswise, but don't cut all the way through. With a vegetable peeler, peel thin slices of the zucchini- because it is cut into thirds, the pieces will be thinner and more like linguine.


Assembly:
In a bowl, toss the zucchini linguine with the pesto sauce until well coated. Then add the chopped avocado and tomato and toss until mixed well.