Pumpkin Puree

When the leaves start changing color and falling to the ground and the morning air is crisp and cool...its FALL.  Oh how I love it.  Enter the pumpkin recipes.  Everyone had something pumpkin and nothing beats the smell of pumpkin pie spices wafting through the air. 

My husband and son are no exception to the love of pumpkin everything...my husband requests pumpkin bread constantly during these fall months and I make a few loaves every week.  We share them with friends and family and give them as gifts during the holidays.  Ill share my recipe soon.

But there would be no bread or pie without pumpkin puree.  I make my own because its so easy and so yummy and I know exactly what I'm getting in my recipes.

We have a great family owned Fresh Fruit and Veggie stand near by, The Smith Family Farm.

We visited them and picked up some sugar pumpkins.  I was also informed by them that you can cook with any pumpkin that is not a carving pumpkin.  So we picked up a white pumpkin to give it a try.

Cut each pumpkin in half and remove the seeds and membrane, save the seeds if you would like to make your own pumpkin seeds.  My chickens love them as well.

Place the pumpkin halves cut side down on foil covered cookie sheets.  Bake at 375º for 45 min or until a fork inserts easily into flesh.

 

They smell great and ooze pumpkin goodness.  The skins become toasted and slightly golden.

The skin peels away from the flesh easily with a fork.  I do this when the pumpkin is still fairly warm.  Oh who am I kidding, I start pulling the skins off as soon as I remove them from the oven.  I have zero patients.

Here are the lovely halves peeled of all skin and cooling off.

Place the peeled pumpkin in a large bowl and use a hand blender to blend.  A blender or food processor would also work well.

Here they are all blended.  If you would like a smoother puree you can add small amounts of water a little at a time and blend between additions to achieve a smoother consistency.

I measure mine into 2 cup portions as my recipes each use 2 cups of pumpkin.  Place in zip top bags. Squeeze out as much air as possible before sealing.

I got 16 cups of puree from my 6 pumpkins.  I place the bags flat in my freezer and pull them out as I need them.

Click here for printable recipe

Pumpkin Puree

Ingredients

-Sugar Pumpkins

Directions

1. Cut pumpkins in half.
2. Scoop out seeds and stringy membrane.
3. Place on foil covered baking sheets, cut side down.
4. Cook at 375º for 45min or until fork can be inserted easily.
5. Remove from oven, while still warm remove skin and discard.
6. Puree pumpkin with blender, food processor or hand blender and store in freezer.

 

 

Pomegranate Jelly

My mom got these huge pomegranate's this morning!!  They are so yummy and full of juice.  This time a year we always make pomegranate jelly for the holidays and since I am expecting number two right smack in the middle of the Holidays this year we are getting started a little early.

Pomegranates benefit the heart and blood vessels, are a great antioxidant with many health benefits.  We have used this jelly recipe since I was a kid and it is tried and true many years over.







First we juice these bad boys.  Cut and place into the press.  Use every bit of muscle you have...my husband and mom are great help for this.

My mom got this press for an Ace Hardwear.  It saves a whole bunch of time.

Look at that beautiful juice.  We always stop here and have a nice cup of fresh squeezed pomegranate juice.

 

Now to the jelly making.

Such a simply recipe.

-2 c pomegranate juice

-3 1/2 c sugar

-1 TB lemon juice

-1 3oz packet liquid pectin

Makes 4 8oz jars

*this recipe can easily be doubled. 

**we have done a Jalapeno Pomegranate Jelly by adding a jalapeno. 

 

Always make sure you wash your jars with soap and water. Then boil your jars, lids, and rings for 5-10 min to sterilize before placing your hot jelly liquid in them.

Place your juice, sugar, and lemon juice in a sauce pan and bring to a rolling boil.  Stir constantly or you will do what I did and boil over.  UGH!

While still boiling add your liquid pectin all at once and stir.  Return to hard boil for one minute.

It will boil up and get frothy, so once again be careful you don't boil over.

Remove from heath and skim off any foam with a slotted spoon.  That's my pregnant belly in the bottom left corner. Babies already helping in the kitchen.

Ladle your hot jelly liquid into your hot jars leaving a 1/4 inch headspace. Before closing whip rim to insure a tight lid fit.  Place lid and rings on jars and finger tighten. 

Carefully place filled jars back in boiling water.  Make sure they are completely submerged with an inch or so of water over the top.  Boil for 5 min.

Remove jars from water and let cool on counter.  As they cool you will hear the lids pop, that's how you know they are sealed correctly.  Let jar cool undisturbed for at least 24 hours until set.  ENJOY! This jelly is so yummy.

 

 

 

Click here for printable recipe.

 

 

Super Easy Roasted Garlic Alfredo Sauce

Roasted garlic....oh how my family loves garlic. Roast those lovely little bulbs and they become the most amazing buttery goodness.  We sometimes just smear it on toasted baguette.  Fair warning: you will not be able to eat just one slice and you will smell like garlic the next day!

How to roast garlic? Easy.  Cut the tops off the bulbs exposing the tops of each clove.  Place the bulb in a piece of foil that is large enough to completely wrap the bulb.  Drizzle a little olive oil over the top of the open cloves, sprinkle with a little salt and pepper and wrap up the foil.  Pop in a 375º oven for 40-45min until soft.  That's it!  Heavenly garlic smell will fill your kitchen.

Tonight I used two cloves of roasted garlic to make a Roasted Garlic Alfredo Sauce.

 

What you'll need for the sauce:

-Two bulbs Roasted garlic

-2 TB olive oil

-1 c heavy cream

-1/4 c sour cream

-1/2 c parmesan cheese

-salt & pepper

-pasta of your choice

 

In your food processor or blinder place all the roasted garlic, olive oil, and 1/4c heavy cream and blend blend blend. 





You will end up with this.  A little chunky is perfect.



 Now, add remaining heavy cream, sour cream, and parm cheese.  Season with salt and pepper to your taste.  I like a lot of pepper.  Closer it up and blend again until you have a thick creamy sauce.

Tonight I used tortellini but any pasta would work great.  Because I'm a glutton for punishment I put a big pat of butter on my pasta before pouring the sauce on top.  Mix well and heat on med for 10 min or so until the sauce in thick and bubbly...mmmm hum.  

 

Sprinkle with a little more parm cheese and enjoy!!

 

Add some chicken or ooohhh shrimp. Heck yea.  You'll be making this easy Alfredo for main and side dishes in no time.

 

 









Click Here for printable recipe 

Roasted Garlic Alfredo Sauce

Ingredients

2 Bulbs Roasted Garlic

2 TB Olive Oil

1 c Heavy cream, divided

1/4 c Sour Cream

1/2 c Parmesan Cheese

salt and pepper

16oz cooked Pasta of your choice

 

Directions

1. Add roasted garlic, olive oil, and 1/4 c of heavy cream to food processor.  Blend until garlic is mostly broke down.  Small chunks are ok.

2. Add remaining 3/4 c heavy cream, sour cream, and Parmesan cheese, season with salt and pepper to your taste. Blend for another 30sec or so.

3. Pour sauce over pasta and cook over medium heat for 10 min.

4. Serve. Garnish with more Parmesan cheese if desired.