Chickpea Pumpkin Coconut Curry Recipe & photo courtesy of www.emilieeats.com Pumpkin Fruit Dip Photo & recipe courtesy of www.selfproclaimedfoodie.com Ingredients: • Oil for cooking • 1 yellow onion, roughly chopped • 2 garlic cloves, minced (1 teaspoon) • 1 cup carrots, chopped • 1 cup tomatoes, chopped • 1 15-ounce can pumpkin puree • 1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed • 1 tablespoon curry powder • 1/2 teaspoon ground ginger • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1/4 teaspoon turmeric • 1/4 teaspoon cinnamon • 1/8 teaspoon cayenne pepper • 1 13.5-ounce can coconut milk • 1 cup water • 1/2 lime Preparation: In a large pot or wok, heat 1 tablespoon oil over medium heat. Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute. Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined. Pour the coconut milk and water into the pot; mix well. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender. Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving. Ingredients: • 8 ounces cream cheese • 8 ounces heavy cream • 1 cup pumpkin puree canned or fresh Preparation: • 4 tablespoons brown sugar • 1 teaspoon pumpkin pie spice • raw pumpkin seeds for garnish if desired In the bowl of a stand mixer, whip heavy cream until light and fluffy, about 5 minutes. Transfer whipped cream to a separate bowl. In empty stand mixer bowl, beat cream cheese with paddle attachment on medium speed until it is light and fluffy, about 2-3 minutes. Scrape sides. Add heavy cream and repeat until well combined. Scrape sides again. In the bowl the whipped cream was in, combine pumpkin puree, brown sugar, and pumpkin pie spice. Stir until thoroughly mixed. Add pumpkin mixture to stand mixing bowl and mix on low to medium speed until well combined. Scrape and mix on more time. Serve with sliced fruit for dipping and roughly chopped pumpkin seeds and a dusting of pumpkin pie spice as garnish. Recipe can be easily halved, if needed. No-Churn Pumpkin Pie Ice Cream Recipe & photo courtesy of www.lmld.com Pumpkin Gnocchi with Sage Butter Sauce Photo & recipe courtesy of www.pinchofyum.com Ingredients: • 1 pint heavy cream • 14 oz sweetened condensed milk • 2/3 cup canned pumpkin • 1/2 tsp cinnamon • 1/8 tsp ground cloves • 1/8 tsp ground ginger • 1/8 tsp nutmeg GRAHAM CRACKER PECAN CRUMB: • 3 graham cracker sheets • 1/3 cup pecans • 2 TBSP butter (softened) • 1/2 TBSP sugar Preparation: Pour your heavy cream into a large mixing bowl and whip until it becomes whipped cream, with stiff peaks (about 15 minutes). Combine your sweetened condensed milk, canned pumpkin, cinnamon, cloves, ginger and nutmeg in another large bowl and mix well. Grind your graham crackers and pecans to make a fine crumb. Mix your butter and sugar with your graham cracker pecan crumb. Set aside. Scoop your heavy cream in with your sweetened condensed mixture and fold together until thoroughly mixed. Pour 1/3 of your ice cream into a 3 qt container. Sprinkle half of your crumb mixture over the top. Pour additional 1/3 over and spread out to even, sprinkling the last of the crumb on top, and finishing with the last third of the ice cream on top. Cover and place in freezer for at least 6 hours. Ingredients: PUMPKIN GNOCCHI: • 1 medium-large russet baking potato • 1 cup pumpkin puree • 1 egg • 1 3/4 cups all purpose flour • 1 teaspoon salt • 2 TBSP salted butter in half sticks SAGE BUTTER SAUCE: • 2 TBSP salted butter in half sticks • a few sage leaves and a smashed clove of garlic • 1 tablespoon flour • 1 tablespoon heavy whipping cream • 1/2 cup starchy water (leftover from boiling the gnocchi) Preparation: Potato Prep: Bake the potato and pull off the skin. Let the potato rest for a while to cool down. Once it’s cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds. Gnocchi Dough: Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don’t overmix. When it starts to come together, form the dough into a mostly smooth, rounded little loaf. Gnocchi Prep: Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they’ve got a little flour coating so they don’t stick). Cooking the Gnocchi: Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for sauce. Butter Sauce: In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it’s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan.
Julie Chamberlain Jchamberlain1@kw.com 775-397-3888 461 4th Street <strong>Elko</strong>, NV 89801 Is Selling your Home on your Fall To-Do List? I CAN HELP. Call today for a FREE market analysis. 775-397-3888 www.<strong>Everything</strong><strong>Elko</strong>.com | <strong>October</strong> <strong>2018</strong> 23
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