Skip to main content

Carbonada en Zapallo + Other Creative Pumpkin Eats #RecipeRoundUp


Last night, as we were leaving an event, one of the farmers asked if I would like to take any of the pumpkins or gourds. Ummm...you do not have to ask me twice! I had been looking for the perfect pumpkin to make my version of Carbonada en Zapallo, an Argentinian beef stew in a pumpkin. And I saw it; sitting right there on the table. So, I confirmed that she really meant I could take one and I tucked it under my arm as we headed to the car.

"What are you doing with that?" asked Jake.

It's dinner.

"Oh, okay," he said.

I love that it doesn't even baffle him that I planned to cook an enormous pumpkin for dinner! We adore pumpkins in all shapes and sizes.

So, I'm sharing a creative pumpkin recipe of mine - down below - and some other delicious pumpkin treats for Thanksgiving from some of my favorite bloggers. It's an amazing list...

Pumpkin Recipes from Favorite Bloggers
recipes shared with permission, listed in alphabetical order



Carbonada en Zapallo

Here we go. Bear in mind: this is my version. I used whatever vegetables I had in my refrigerator. And I used ground beef; it's typically made with cubed meat. But I didn't have time to braise the meat for several hours the way I would have wanted.

Ingredients
  • 1 large pumpkin (mine was probably a foot in diameter, just make sure it fits in your oven with the stem intact)
  • olive oil
  • 1 pound ground beef, prefer organic and grass-fed
  • 1 large onion, peeled and chopped, approximately 1 C
  • 3 cloves garlic, crushed
  • 1 C chopped celery
  • 6 C chicken stock
  • 1 C water
  • 1 C wine (I used some leftover white wine)
  • 2 C chopped green beans
  • 3 C chopped kale
  • 2 C chopped zucchini
  • 3 C chopped tomatoes
  • 1 T oregano
  • 2 bay leaves
  • freshly ground salt
  • freshly ground pepper


Procedure
Preheat the oven to 375 degrees F. Cut the top off the pumpkin. Scoop out the seeds and strings.


Pour 1 C water + 1 C chicken stock into the pumpkin. Replace the lid of the pumpkin. Roast the oven for about an hour. In the meantime, make the soup.


Add a splash of olive oil to a large Dutch oven. Cook the onions, garlic, and celery until the onions are softened and translucent. Add in the ground beef and cook until fully browned. Stir in the green beans and kale. Pour in the remaining liquid and bring to a boil. Reduce the heat to a simmer. Add in the tomatoes, zucchini, oregano, and bay leaves. Let simmer for 30 minutes. Season to taste with salt and pepper.

Carefully ladle the soup into the roasted pumpkin and bake another 30 minutes to finish cooking. Serve hot. As you serve into individual bowls, spoon with some of the pumpkin flesh into each bowl.

Comments

  1. So sorry I missed out on this round up! What a lovely group of recipes. You can never have enough pumpkin recipes. I love that you stuck that whole thing in your oven!!

    ReplyDelete
  2. Wow, what a great round up. I know what I'm reading over the weekend! Thanks for putting this together Cam. Your Argentinian pumpkin stew is going on my to make list.

    ReplyDelete
  3. Terrific round up of recipes & the Argentine Stew sounds fabulous!

    ReplyDelete
  4. So many great pumpkin recipes! Where to start?!

    ReplyDelete
  5. What a great roundup of pumpkin recipes. I now have many more reasons to love pumpkin! Thank you so much for including some of mine. Off to check some of them out!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa