Tag Archives: Pumpkin

Chocolate Chip Pumpkin Bars

Copyright 20156 by R.A. Robbins

Okay so the cookies in the picture aren’t bar cookies.  They aren’t even from the same recipe.  But my camera is not working  so I thought this photo would be better than none at all.  You will have to imagine soft, cake like bars with that pumpkin-chocolate goodness.  Sounds good doesn’t it?

Chocolate Chip Pumpkin Bars

Ingredients:

2 eggs of equivalent substitute

1/2 cup unsweetened applesauce

1/2 cup stevia sweetener such as Truvia (R) or Stevia in the Raw (R)

1/2 cup agave nectar

1 Tablespoon molasses

1 cup pumpkin puree

1 cup flour (I use Bob’s Red Mill gluten free baking flour)

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chocolate chips (dark chocolate is really good with pumpkin)

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 x 13 baking pan by spraying with pan spray.
  3. Lightly beat eggs.  Add stevia, agave and molasses and pumpkin.
  4. Stir to blend well.
  5. Add cinnamon, baking powder, soda and flour, stirring as you add.
  6. Finally stir in chocolate chips.
  7. Pour into baking pan smoothing out the batter with a spoon. Bake 30-40 minutes.
  8. Remove from oven and allow to cool. Cut into bars or squares and enjoy!

For more of my gluten free recipes check our my e-books on my profile page at the Amazon Kindle Store.


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It’s Pumpkin Day

 

Copyright 2014 by R.A. Robbins
Pasta in Pumpkin Sauce

This time of year I know when most people think of pumpkins they think of Jack o Lanterns. Me? I think of soup, pasta sauce, cake, cookies, pie. I do love my pumpkin in both sweet and savory dishes.

If you have never tired fresh pumpkin consider buying a pie pumpkin (they are smaller) and give it a try.
Never cleaned and cooked a pumpkin? Check out Time to Kill the Fatted Pumpkin for step by step instructions.

Have you ever used pumpkin in a savory dish?  Here are a few of my favorites:

Rotini in Pumpkin Sauce

Pumpkin Quinoa Pilaf with Bacon

Pumpkin is a wonderful healthy ingredient that can give a nutrition and flavor to many different types of dishes.  Of course pumpkin pie is good, but maybe this year you could branch out a bit?

This post is part of the Sugar and Spice Link Party.

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Looking for more of my recipes?  Need a holiday gift?  Check out my e-books.

Have Yourself a Healthy Little Holiday

The Gluten Free Good Life

Frozen Fun:  25 Dairy and Dairy Free Ice Cream Recipes

 

 

 

 

A Holiday Recipe

Who doesn’t love pumpkin pie?  I know I do, but I also enjoy savory pumpkin dishes, like my Pumpkin Quinoa Pilaf with Bacon.  This recipe and more are available in Have Yourself a Healthy LIttle Holiday.

Copyright 2013 by RA Robbins
Copyright 2013 by RA Robbins

 

Pumpkin Quinoa Pilaf with Bacon

Ingredients:

6 strips turkey bacon diced check the label for gf turkey bacon — I use Jennie-O

1 Tablespoon olive oil

1 cup quinoa

2 cups water

2 cups pumpkin puree

¼ teaspoon ground nutmeg

¼ teaspoon lemon pepper

1/8 teaspoon cinnamon

 

Directions:

1. Brown turkey bacon.

2. Remove bacon from skillet and drain on paper towels. Reserve for later.

3. Add 1 Tablespoon oil to skillet. Add quinoa and cook, stirring until lightly browned.

4. Add water and bring to a boil.

5. Reduce heat to simmer. Cover and cook for about 10 minutes or until just a little liquid is left on the quinoa.

6. Add pumpkin, nutmeg, pepper and cinnamon.

7. Reserving 1 Tablespoon of bacon for garnish add rest of bacon to quinoa. Stir.

8. Return pan to stove, cover and allow remaining liquid to be absorbed.

9. Pour pilaf into serving dish and garnish with remaining bacon.

Serves 6.

Like this recipe?  Find more of my holiday recipes in Have Yourself a Healthy Little Holiday available at Espirational Books.


This recipe was shared with:

http://sugarspiceandfamilylife.com/2016/12/sugar-spice-link-party-136.html

Fall Flavors: Rotini in Pumpkin Sauce

Copyright 2014 by R.A. Robbins

Cool, crisp autumn mornings make me hungry.  A few of my favorite recipes full of fall flavors may start showing up here and there.

Inspiration for my recipes comes from a variety of places. Many are revisions of old favorites. I also do a lot of “make it up as I go” cooking.  These were kept in my head and changed every time I made them.  I have just started taking the time to actually write things down.

I enjoy a good television cooking show and Rachel Ray is a favorite.  But I don’t cook like Rachel, so I rarely actually make her recipes the way she writes them. I usually have to “tweak” them and every once in a while she inspires me to do something completely different.

I caught one of her “Lazy Lasagna” recipes and all I could think was why doesn’t she use another kind of pasta instead of breaking up good lasagna noodles? The why doesn’t she’s continued until I had a completely different recipe. I ended up with a dish with rotini pasta, chicken, spinach, cheese and a sauce with an unusual ingredient.

Rotini in Pumpkin Sauce


Ingredients:
12 ounce carton low fat cottage cheese
2 cups spinach (or any dark leafy green) shredded
1 Tablespoon dried basil
1 cup grated mozzarella cheese, divided
¼ cup cornstarch
1 cup chicken or vegetable broth
1 cup milk
2 cups pumpkin puree
½ teaspoon ground nutmeg
¼ teaspoon lemon pepper
2 cups rotini (I used Tinkyada(R) Brown Rice Pasta Sprials which are gluten free)
2 cups diced cooked chicken (optional)

Directions:
Combine cottage cheese, spinach, basil and ½ cup of the cheese and mix well. Put this in refrigerator until ready to use.

To make your sauce, put cornstarch in pan. Over medium heat slowly add broth to cornstarch using a wire whisk to blend as you add the broth. Keep whisking and add the milk. Continue cooking and whisking until sauce thickens. At this point your sauce will be very thick — don’t worry, it’s okay.

Add pumpkin puree, nutmeg and pepper to sauce, whisking to blend well. Reduce heat. At this point you just want to keep the sauce warm.

Cook your pasta according to package directions. It should still have a bit of a bite to it.

When pasta is done drain the water from the pasta. I like to drain my pasta and run water over it to remove the excess starch.  Rachel not only doesn’t do this, she adds some of the cooking water to the dish. She learned to cook from her mother, I learned to cook from mine. We rinse the pasta.

Add the cottage cheese mixture to the pasta and stir gently to incorporate.

Add pumpkin sauce and stir to make sure the pasta is covered.

Pour mixture into a baking dish that has been lightly coated with pan spray. Top with remaining ½ cup of cheese (you may use more if desired).

Bake at 375 degrees until the cheese is melted and the sauce is bubbly.

This will make four servings as a one dish meal. With side dishes you could possibly serve 6.

Genie’s Note: This is one of those rare dishes we liked better warmed up the next day. The flavors blended much better and the pasta soaked up some of the sauce, but was not dry at all. 

A Savory Pumpkin Side Dish

Who doesn’t love pumpkin pie?  I know I do, but I also enjoy savory pumpkin dishes, like my Pumpkin Quinoa Pilaf with Bacon.

Copyright 2013 by RA Robbins
Copyright 2013 by RA Robbins

 

Pumpkin Quinoa Pilaf with Bacon

Ingredients:

6 strips turkey bacon diced check the label for gf turkey bacon — I use Jennie-O

1 Tablespoon olive oil

1 cup quinoa

2 cups water

2 cups pumpkin puree

¼ teaspoon ground nutmeg

¼ teaspoon lemon pepper

1/8 teaspoon cinnamon

 

Directions:

1. Brown turkey bacon.

2. Remove bacon from skillet and drain on paper towels. Reserve for later.

3. Add 1 Tablespoon oil to skillet. Add quinoa and cook, stirring until lightly browned.

4. Add water and bring to a boil.

5. Reduce heat to simmer. Cover and cook for about 10 minutes or until just a little liquid is left on the quinoa.

6. Add pumpkin, nutmeg, pepper and cinnamon.

7. Reserving 1 Tablespoon of bacon for garnish add rest of bacon to quinoa. Stir.

8. Return pan to stove, cover and allow remaining liquid to be absorbed.

9. Pour pilaf into serving dish and garnish with remaining bacon.

Serves 6.

Like this recipe?  Find more of my holiday recipes in Have Yourself a Healthy Little Holiday available at Espirational Books.

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Thanksgiving Recipes: Gluten Free Recipe Fix

Foodie Friday

Block Party

Create Link Inspire

Gluten Free Wednesdays

What’s Cooking Wednesday

 

 

Help with Thanksgiving Cooking Questions

English: Photo showing some of the aspects of ...
English: Photo showing some of the aspects of a traditional US Thanksgiving day dinner. (Photo credit: Wikipedia)

Not sure how long to thaw the turkey? Can’t tell if a turkey is gluten free? Have a pumpkin or cranberry question? Need to know how long you can let the Thanksgiving feast safely sit out on the table?

We’ve all had those questions. But don’t worry, there is help. The following are hotline numbers with people waiting to answer your questions.

Butterball Turkey Talkline 800/288-8372 or talkline@butterball.com Available November 1st.

Libby Consumer Hotline 800/854-0374 Available year round for your pumpkin questions.

Ocean Spray Consumer Affairs 800/662-3263 Answers to your cranberry questions available year round.

USDA Meat and Poultry Hotline 888/674-6854 or mphotline.fsis@usda.gov Answers to food safety questions.

Time to Kill the Fatted Pumpkin

Scooping seeds from pie pumpkin
Copyright 2011 by R.A. Robbins

Every year around this time I go through the autumn tradition I call killing the fatted pumpkin.  This is when I cook wonderful fresh pie pumpkins and freeze the puree for  the rest of the year.

Cooking fresh pumpkin is easy:

1.  Choose a nice orange pie pumpkin.

2.  Cut pumpkin in half.

3.  Scoop out seeds.

4.  Place cut side up or down (either works) in a baking dish with about 1/2 – 1 inch of water.

5.  Cover with foil and bake 1 hr. at 350 degrees.

6.  Remove from oven. When cool enough to handle scoop out cooked pumpkin.  Mash pumpkin or if very soft just give it a good stir.

7.  Prepare 1 and 2 cup containers of pumpkin for freezer.

8.  Freeze and enjoy homemade pumpkin goodies all year.

This recipe is part of the Sugar and Spice Link Party.