Skip to main content

Carbonada en Zapallo + Other Creative Pumpkin Eats #RecipeRoundUp

By

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.

Labels:

Comments

  1. RebekahNovember 17, 2015 at 7:17 AM

    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. A Day in the Life on the FarmNovember 19, 2015 at 7:49 AM

    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. ChristyNovember 20, 2015 at 10:37 PM

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

    ReplyDelete
  4. UnknownNovember 21, 2015 at 12:00 PM

    So many great pumpkin recipes! Where to start?!

    ReplyDelete
  5. UnknownNovember 21, 2015 at 2:44 PM

    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

Quick Pickled Red Onions and Radishes

By
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
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more