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    Anyone for Pumpkin !

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    Jan1
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    Anyone for Pumpkin !

    Post by Jan1 on Wed Oct 12 2016, 20:56


    Did you know ... Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween lanterns. Inside the hard orange or yellow skin, the bright orange flesh is sweet and honey'd. They are a particularly good source of fibre, as well as a range of vitamins and minerals.

    Availability
    British season runs from October to December.

    Choose the best
    Go for pumpkins that feel heavy for their size, with a smooth, firm skin. Smaller pumpkins tend to have more flesh.

    Prepare it
    As pumpkins have very tough skins, some hard graft is needed to get into them. Put the squash on a thick tea-towel to keep it steady, then use a large strong knife to cut it in half. It can be heavy going, so work in sections until you reach the bottom. If the skin is particularly thick, you may need to hammer the knife in with a rolling pin. Once one side is cut, turn the pumpkin round and cut down on the other side, until it's split in two. Scoop out the seeds and any stringy parts. If the pumpkin is particularly big, cut it into quarters then, using a small, sharp knife, pare off the skin (unless you plan to roast it, in which case the skin can stay on). Then cut into chunks or wedges as required.

    Store it
    Kept in a cool, dark, well-ventilated place, it will keep for several weeks. Once cut, it should be kept in an airtight container in the fridge, where it will keep for around a week.

    Cook it
    Cut into chunks and bake or roast (30-40 minutes) or boil (15-20 minutes). Use to make soups, add to stews or mash as a side dish.

    Information from here
    http://www.bbcgoodfood.com/glossary/pumpkin

    All the best Jan
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    Re: Anyone for Pumpkin !

    Post by Jan1 on Thu Oct 13 2016, 23:11

    you may just like to try this ...


    Libby writes, "Pumpkin is a really versatile low carb vegetable to use in a variety of low carb dishes.
    It can be flavoured as either savoury or sweet. It can be used in soups, roasted, mashed with butter and garlic, and baked in desserts like this one.

    Ingredients:
    Makes 12 slices
    Chocolate pie base
    1 stick/ 114g butter melted
    2 - 4 tbsp sweetener of choice to taste
    30g / ⅓ cup unsweetened cocoa powder
    30g / ⅓ cup coconut flour
    1 egg
    Chocolate pumpkin pie filling
    400g / 13 oz cups cooked pumpkin
    200g / 6.5 oz full fat cream cheese softened
    3 eggs whisked with a fork
    4 tbsp sweetener of choice
    30g / ⅓ cup unsweetened cocoa powder
    1 tsp dried ginger
    ¾ tsp nutmeg
    ½ tsp ground cloves
    1½ tsp cinnamon "

    Please see the cooking instructions at 'Ditch The Carbs' site here
    http://www.ditchthecarbs.com/2016/10/07/easy-low-carb-chocolate-pumpkin-pie/

    All the best Jan
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    Re: Anyone for Pumpkin !

    Post by Jan1 on Fri Oct 14 2016, 19:12



    grandson with a lovely pumpkin, photo taken in 2014 ...
    it will soon be time for the 2016 pumpkin!

    All the best Jan
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    Re: Anyone for Pumpkin !

    Post by Jan1 on Mon Oct 17 2016, 21:41


    Provencal Pumpkin Tian : Lovely Autumn Food


    I thought this perfect for this time of year. A creamy starter, or side dish, for 6 people. It works really well with roast meats and chicken - perhaps for Sunday lunch - or even a mid-week meal, read on and see what you think!

    Ingredients:
    Serves Six
    8g carb per serving

    750g seeded pumpkin (weight with skin but without seeds and fibres)
    pinch of grated nutmeg
    1 medium onion, roughly chopped
    25g (vegetable) oil
    1 tbsp plain flour
    250ml milk
    1 medium egg, lightly beaten
    85g Gruyere cheese, grated
    handful of flaked almonds
    salt/pepper for seasoning

    Method:
    1. Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
    2. Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
    3. While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
    4. Mix the white sauce with the pumpkin and the egg, and beat well, add seasoning if required. Pour into a well buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

    Serve as a starter, or as a side dish with meat, and perhaps cabbage or another vegetable(s) of your choice ...

    Recipe idea from here http://www.bbcgoodfood.com/recipes/1085/provencal-pumpkin-tian

    All the best Jan
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    Re: Anyone for Pumpkin !

    Post by Jan1 on Thu Oct 20 2016, 18:25

    Extra Creamy, Cream of Pumpkin Soup


    Just right for this time of year ...

    Ingredients:
    2 cups = 480 ml chicken stock OR vegetable stock
    1 teaspoon onion powder
    1/2 cup = 120 ml organic heavy (double) cream
    (optional: salt to taste)

    Step by step instructions from Elviira at Low Carb So Simple here
    http://www.lowcarbsosimple.com/extra-creamy-cream-of-pumpkin-soup/

    All the best Jan

      Current date/time is Mon Sep 25 2017, 23:22