Great Pumpkin Recipes

Introducing my little pumpkin. Cute, huh? It was born in a great, big field in Utah. It's whole pumpkin family was spread out everywhere in the field, but after careful consideration, we chose this one, and took it home to be with our family in October. We got it just in time for Halloween!
Little did I know at the time, just how many aspects of my family's lives would be affected by this little pumpkin. It really has a lot of guts! Don't believe me? Well, let me just tell ya all about it!

Even though my pumpkin was truly a one-of-a-kind already, I decided that it needed a face of SOME kind, so it would fit in with the rest of the family. So, I searched high and low for the perfect, appropriate little pumpkin face. It couldn't be too scary or spooky - I didn't want to scare the other kids in the family! But, I didn't want it too cutesie, either. So, I looked through several options, and finally found the one I liked. Isn't it beautiful??

My little pumpkin was SO grateful for it's new face, that it wanted to give me a gift. Little did I realize at the time how generous my little pumpkin would be! It decided to graciously give up it's posterity, so that I could enjoy some delicious roasted pumpkin seeds. Wasn't that sweet? (Or salty, as the case may be...) Here's the recipe that I used to make them:

1 cup green (hulled) pumpkin seeds
1 teaspoon olive oil
salt or other seasonings to taste

Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, typically 4-5 minutes. Transfer to a bowl and stir in oil and sea salt.

Since I apparently looked so worn out from the entire reconstruction surgery experience, my sweet little pumpkin then suggested a little energy boost with some Pumpkin Spice Latte What a thoughtful little pumpkin! So, once again, my little pumpkin offered pieces of itself to help me out. Follow the link below for my all-time favorite recipe that was just perfect for it!

Because my little pumpkin knew that I couldn't possibly have all that caffeine on an empty stomach, it then suggested I make one of my next favorite things - Pumpkin Curry! Who am I to argue? So, I broke out one of the best recipes in my collection and went to work.

Since my pumpkin was so thoughtful in giving more of itself, I decided to keep the chain of love going and share it with you. I hope you like it, too!

1/2 fresh pumpkin, cut into bite sized pieces (do NOT use canned!)
1 small onion, sliced
handful of red pepper, sliced
1 small zucchini (or eggplant! YUM!), sliced
1 C canned garbanzo beans
1 can coconut milk
2 TB curry powder
2 tea fresh ginger, diced
1/2 cup frozen peas
dash salt
1/2 tea white sugar
2 small potatoes, cut into bite sized pieces
1 cup white rice
2 cups water

Fill a small pan with water, add potatoes and bring to a boil. Cook potatoes until slightly underdone. When done, drain and set aside. Then put the 2 cups water and dried rice on to boil. Cook, covered, for 20 minutes.
Meanwhile, heat 1 TB oil in skillet and add curry powder until it becomes fragrant. Add ginger and saute for about a minute, then add onions.
Next add the zucchini and frozen peas and cook a few more minutes. Then, add pumpkin, potatoes, garbanzos, and peppers. Be sure everything is nice and coated with the curry mixture. Add coconut milk and sugar, then simmer, covered, for 10-15 minutes, stirring occasionally.
Serve over rice. Serves: 4

As if all of the gifts my little pumpkin gave me weren't enough, it was then sweet enough to give me a little treat! It also remembered that my wheat allergy was an issue, so recommended the following links as great sources for some Gluten Free Pumpkin Cheesecake. I have to admit, my taste buds have died and gone to HEAVEN! Oh, thank you, my little pumpkin! You're the BEST!

Some may say that my little pumpkin story was quite the tall-tale. But, I know it's all true! My little pumpkin has GUTS, and no one can tell me otherwise!
Do you know why I think it's so gutsy? Because, sometimes, it takes a lot to be giving and think of others. Sometimes, it takes sacrificing little pieces of ourselves to bring a smile to someone else's face.
That's why I'm so grateful for my little pumpkin. It truly gave a lot of itself to make me happy! And so, here is my challenge for you...
My little pumpkin shared with me, I shared my story and recipes with you...Now, I ask that you keep the gift going and share with others. Whether it's this page, or other gifts that you may have, always remember...

You have never really lived until you've done something for somebody who can never repay you.