Looking for ideas on how to use the pumpkins seeds left over from the Maple-Roasted Pumpkin and Crispy Bacon Risotto? Try this. Preheat oven to400. Toss cleaned and dried pumpkin seeds (I soak mine in water overnight) with 1/2 tsp olive oil, 1/4 tsp cumin, 1/4 cayenne, and salt to taste. Roast on parchment lined pan for 20-30 minutes, stirring occasionally, until light, dry and crackly. Toss on a salad or enjoy by the handful.
Here in mid-November, dark night falls at 5:30 pm. The quality of the sunlight has changed to a pale, mellow, slanting light from the harsh glare of summer. Christmas songs keep floating through my mind, to be fought off until the end of Thanksgiving. I want to cherish each moment, not rush blindly through the holiday season, only to feel exhausted and disenchanted by New Year’s Eve.
In that vein of slowing and savoring, I offer you a warm, cozy meal that combines many of the flavors I associate with the late fall-come winter season. This maple roasted pumpkin and crispy bacon risotto is fabulously rich and creamy and meaty tasting. It is so luscious, indeed, that I recommend serving it with a bright salad (perhaps with orange slices and a pomegranate vinaigrette) to help clear you palate, allowing you to fully luxuriate in each delicious bite. The colors of all the different elements of this dish are beautiful. Take a few minutes to appreciate the beauty of what you are cooking (you have to look at it anyway, so you might as well enjoy it!).
If this is your first risotto, and you feel a bit nervous, check out this post where I talk about some of the hows and wherefores of making a basic risotto and why it really isn’t that intimidating. So, I implore you to try this, in a hearty bowl before the fire, at a small dinner with friends, or maybe even as a new side for Thanksgiving or Christmas dinner. Trust me, your taste buds and sun-starved soul (for those of us in the dark lands) will thank you! Not sure what to do with left over pumpkin? Try throwing it in with your morning oatmeal along with some pecans, or pureeing it to add to yogurt or your favorite pumpkin bread recipe. This really is the meal that keeps on giving!
Maple- roasted Pumpkin and Crispy Bacon Risotto
inspired by Donal Skehan
makes 4-6 (or 7) mains, or many, many sides!
1 small pumpkin, halved, seeds removed (and saved for roasting!), peeled and cubed- this recipe will use roughly 2-2.5 cups of roasted cubes
2 tsp maple syrup
6-8 pieces of bacon
4 1/2 cup low sodium chicken stock
1 cup of white wine
3 cloves garlic, thinly sliced
4 sage leaves
1 small to medium red onion, small dice
2 cups Arborio rice
3 tsp butter
3/4 to1 cup parmigiano reggiano, finely grated
salt and freshly ground pepper to taste
Preheat oven to 425 degrees. On a large pan, lined with parchment, toss pumpkin cubes with maple syrup. Roast in oven until beginning to carmelize and soften, but not mushy. Check at 20 minutes. When done, remove from oven, transfer pumpkin to clean plate and place bacon on parchment. Return to oven and bake until crisp (even if you are a soft bacon person. the crispness makes it easier to crumble in the final stage).
In a small pan bring stock to a simmer. Heat wine separately. In a large pan over medium heat add one tablespoon of olive oil, and sautee onion, garlic, and sage until onion just begins to soften. Add pumpkin, and continue to cook until onions are soft and translucent. Return all ingredients to pumpkin plate. Return pan to stove; add more oil if necessary. Add rice, and stir to coat each grain with the fat. Over medium heat sautee rice until it begins to become translucent and give off a warm, toasty fragrance, roughly five minutes. Add pumpkin and onion mix back to the pan, and continue cooking for about two minutes, then add heated wine (if the wine is cold it will shock the rice causing the outside surface to flake while the inside remains hard).
When the wine has evaporated, increase the heat to medium high and begin to gradually add the simmering stock,one ladle at a time, stirring constantly from this point on. Before the liquid has completely absorbed add more stock. Continue the cycle of stock and stir for 15 to 20 minutes until four cups of the stock have been absorbed. Taste to see if the risotto has reached a desired level of doneness. If you like yours a bit less al dente, add and cook down remaining 1/4 to1/2 cup of stock. Remove from heat; add butter and parm. regg. and stir till smooth and creamy. Plate, crumble bacon over each portion, and serve immediately.
What are we up to; well, would you be surprised to hear we are getting ready for another extended trip? No, not surprised? I don’t really blame you; I’d be surprised to be able to tell you we were staying put! This weekend Jason and I are off for three and a half weeks of family, friends, and fun in the sun, with a work trip to round it all out. But before we head south, I wanted to get another recipe up. This one is excellent for those who may be participating in the allergy elimination diet (and for everyone else besides). So, say hello to a Three Bean Chili that still has my fingers burning. . .forget to wear gloves for the darn jalapeno!
This chili is packed with vegetables and beans, which would inevitably lead my friends Frank and Nicole to say, “well, then it is bean soup, not chili”;however, as luck would have it, this is both my recipe and my site so. . . chili it is! (I love you, Frank and Nicole). I hope you enjoy. Look for more allergy elimination diet information to be posted later this week.
Wait, you say, what is that marvelous muffin mincing just out of focus? That, my friends, is Sarah Brittons‘ wonderful Black Quinoa Corn Muffin. Head over and get the recipe for a perfect chili pairing!
Three Bean Chili
1 cup mixed dry black, kidney, and pinto beans (or 2 cups cooked beans)
1 bay leaf
1 lb. ground beef or turkey
1 lg. can tomatoes, chopped, crushed, or squished btw your fingers
3 poblano peppers (dark green triangular peppers)
1/2 to 1 jalapeno
1 med. white or yellow onion
3 cloves garlic, minced
2 Tbs fresh or 2 tsp dry oregano
1 1/2 Tbs chili powder
1/2 tsp sweet paprika
1/4 tsp coriander
small pinch ground clove
1 tsp (a nice chunk) unsweetened chocolate
salt and pepper to taste
Soak 1 cup of beans in water to cover overnight. Drain beans, and transfer to medium pot. Add water to 2 inches above beans, bay leaf and 1/2 tsp salt. Bring to boil then reduce to bare simmer; check for done-ness at one hour. Beans should be fully cooked but still toothsome-remember, they will cook more in the chili. Alternately, place dry beans in crock pot in the morning with water to cover by 3 inches, bay leaf and salt, and cook on low. They will be ready to go in the chili when you get home! Reserve 1 1/2 cups cooking liquid, then drain beans. Put beans and liquid, together, aside until needed.
In a large pot, brown meat with a bit of olive oil over medium heat. Remove meat to colander to drain. Wipe pot dry and add 1 Tbs of olive oil. Sweat garlic, jalapeno, onion, and poblano chiles until onion begin to be transparent. Add all other ingredients to the pot, stirring well to combine. Allow chili to simmer on low at least 30, or until you are ready to have your socks knocked off!
Hello there! Welcome to One is Hungry. I’ll be making a proper introduction (and making things in general spiffier) very soon, but for now let’s get straight to the good stuff, shall we? Forgive my haste, but I simply cannot wait to share these. . .
I love these muffins. They combine the jewel bright, sweet-tart goodness of cranberries, sunshiny orange zest, and the warm comfort of toasted pecans. They exhale a perfumed breath of the holiday season we are in. They remind me that, once upon a time, an orange in your stocking was a glorious gift on Christmas morn. Okay, you get the picture; I really like these muffins!
Another excellent thing about these muffins is that they easily allow for a variety of ingredient substitutions while still turning out beautifully. I’ve tried them with different combinations of sorghum flour, brown rice, amaranth, millet, potato starch and tapioca starch. I’ve done sugar, agave, sugar and agave, honey. . .they are always good. The recipe below is my favorite combination so far, but the options are nearly endless. I include an optional glaze; I find the muffins perfectly sweet without this addition, but my husband prefers the enhanced experience. Here is what you will need.
Gluten-free Cranberry Orange Pecan Muffins
4 ounces brown rice flour
2 ounces millet flour
2 ounces tapioca starch
¼ tsp. xantham gum
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ c. sugar, or honey, or agave
5 Tbs. Unsalted butter, melted and cooled slightly OR 5 Tbs. Coconut Oil
½ c. whole milk, room temperature (you may substitute your favorite nut, rice or soy milk)
¼ c. yogurt (I use goat’s milk yogurt)
¼ c. olive oil or mild oil of your choice
1 large egg, room temperature
1 egg yolk, room temperature
1 tsp finely grated orange zest
1 c. cranberries, coarsely chopped
1/3-1/2 c. pecan pieces, toasted
6 ¼ ounces confectioners’ sugar
3 Tbs. Fresh orange juice, more as needed
Makes 1 dozen
Preheat oven to 350 degrees. Line a muffin tin and oil the top of the pan.
Sift together flours, starch, baking powder and soda, and salt; mix well. In a medium bowl whisk sugar, butter, milk, yogurt, oil, egg and egg yolk until combined.
Pour the wet ingredients into the dry and fold until batter is moistened. The batter will be lumpy and streaked with dry flour. Fold in the orange zest, cranberries and pecans. Cook until a golden brown, about 18- 20 minutes.