Category Archives: Recipes

Recipes for the cook. Everything from home, garden and wild game cooking

Pumpkin Recipes

Pumpkin Gnocchi With Sage Butter Recipe

Pumpkin Gnocchi With Sage Butter

Pumpkin Gnocchi With Sage Butter is a savory pasta and does take time to make. The sage works perfectly with the pumpkin gnocchi

Ingredients

1 1/2 cups potatoes, peeled
1 cup pumpkin purée
1/4 cup grated Parmesan cheese
1 egg
1/4 teaspoon nutmeg
1/4 teaspoon of freshly ground pepper
1 teaspoon salt
1 1/2 cups unbleached, all-purpose flour (reserve an extra 1/2 cup if your gnocchi dough is to liquid)
6 ounces unsalted butter
3 tablespoons sage leaves – minced

Instructions

Boil the potatoes until tender then mash and allow them to cool. Once the potatoes have cooled, mix in the remaining ingredients except flour, butter and sage. After the ingredients are mixed, add the flour slowly until all has been added. Make sure that all the flour has been mixed in thoroughly.

Bring a large pot of salted water to a boil.

Divide the dough into 6 pieces. On a floured surface – roll each piece until they are roughly 1/2″ wide. Cut into 1/2″ long pieces. Press the tines of a fork into each piece of cut dough making shallow grooves – you’ve made pumpkin gnocchi!! Set your gnocchi on a floured baking sheet. Boil the gnocchi in small batches. They should rise to the surface after a couple of minutes. Once they rise, boil for 2 to 3 minutes more. Make sure your gnocchi is cooked through. If still sticky, adjust your cooking time.

Place a large skillet on your stove over medium-high heat. Once hot, add butter. Place your gnocchi in the skillet and let them cook until their edges turn a light brown. Stir in the sage and cook for another minute. Season with salt and pepper. Pour the butter over the gnocchi and stir to coat.

You can use any fresh herb you like rather than the sage. Just remember there is a pumpkin taste so you will want to use an herb that compliments the flavor

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

Pumpkin Recipes

Pumpkin Puree Recipe

Pumpkin Puree

Homemade pumpkin purée is easy to make. There are many varieties of pumpkins that are offered. Many are grown for decoration (Halloween jack-o’-lanterns, etc.) others for food (pie pumpkins). I find that a good pie pumpkin will produce a better purée – leave decorative pumpkins as decorations. This last year I grew Burpee “early sweet sugar pie” pumpkin. It made an excellent Pumpkin Puree which we used for pies, breads and soups.

With that being said and done, many recipes for pumpkins start with a purée so here is a recipe for pureeing a pumpkin.

Ingredients

1 whole pie pumpkin

Instructions

Preheat oven to 350 degrees Fahrenheit. Using a sharp knife, cut the pumpkin into several large pieces. I like to remove the seeds and “guts” but you don’t have to – baking makes it easy to cut the seeds out when cooled down (if you take the seeds now you have the choice to either keep them for next season’s planting stock or for roasting). Place the pieces on a baking sheet cut-side down. Bake for 30 minutes to an hour. You’ll know the pumpkin is ready when its flesh pierces – just like a baked potato.

Allow the pumpkin pieces to cool, at this time if you did not remove the seeds cut them out now (set them aside for roasting). Scrape the remaining flesh away from the rind. Purée the flesh in a blender, a food processor, a food mill or as I like a hand masher, add water if necessary to help it blend.

A 2 1/2-pound pumpkin yields about 2 cups of purée, or enough for one standard 9-inch pie.

You can freeze excess pumpkin purée for future use.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

Squash Recipes

Pesto and Grilled Yellow Squash

Pesto and Grilled Yellow Squash

Ingredients:

1/2 cup fresh basil – chopped
1 garlic clove – minced
1/4 cup toasted pine nuts
2 teaspoons of lemon juice
1 tablespoon olive oil
2 medium yellow squash sliced 1/4 inch thick
1 tablespoon parmesan cheese
canola oil

Equipment:

Grill
Mixing bowl

Directions:

Pesto – In the mixing bowl mix the basil, pine nuts, olive oil, parmesan cheese, garlic and lemon juice. After mixing add salt to taste.

Cooking – Lightly coat the yellow squash in canola oil and salt and pepper each side. Place on grill and cook under slightly crisp (grill marks) on both sides. When done take off and put a spoon full of pesto on each slice.

This is a great side dish for both pasta and meat.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

Garden Produce

Lemon-Garlic Corn on the Cob

Ingredients:

4 ears of corn – husked
1 tablespoon olive oil
2 tablespoons of salted butter
1/3 cup of water
2 garlic cloves – minced
2 tablespoons of lemon juice

Equipment:

Large skillet

Directions:

Heat both butter and olive oil in the skillet over medium heat. Add minced garlic and cook for about 2 minutes until translucent – don’t let it burn. Add the corn, water and lemon juice – cover and cook for about 5 minutes. Uncover and continue cooking – turning every minute. Cook for about 4 minutes. Remove the corn. Take the remaining liquid from the pan and drizzle over the corn.

Garden Produce

Sautéed Green Beans & Cherry Tomatoes

Sautéed Green Beans & Cherry Tomatoes

To make Sautéed Green Beans & Cherry Tomatoes, as the name implies, you must use cherry tomatoes. Using a large tomato and cubing is not the same. Additionally, the sweet flavor or cherry tomatoes helps make the dish.

Ingredients:

Olive oil
1 lb. of sliced and cleaned green beans
1/2 cup of water
2 cloves of garlic – minced
1 1/2 cups cherry tomatoes cut
1 tablespoon of balsamic vinegar

Equipment:

Large skillet
Small skillet

Directions:

Heat a small amount of olive oil in a large skillet over medium-high heat. Add the green beans and cook for 2 – 3 minutes or until beans begin to sear. Add the water cover and cook for another 3 minutes (stir occasionally).

While beans are cooking heat more olive oil in the small skillet, once hot add the minced garlic. Do not let the garlic burn only cook for a minute or 2. Once ready take off heat and add the garlic to the beans.

Add tomatoes to the beans and garlic and cook everything together for only a few minutes or until tomatoes start to break down. Once ready take off heat add the balsamic vinegar. Salt and pepper to taste.

Look at other green bean recipes https://traderscreek.com/recipes/recipe-index/

Blueberry Recipes

Blueberry Muffins

Blueberry Muffins

Like many other meals, making your own blueberry muffins is rewarding. Being able to eat warm muffins just of the oven with a bit of butter and REAL FRESH blueberries beats anything from the box or Dunkin Donuts hands down. Here is a simple to make recipe.

Ingredients:

1 cup of blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of sugar
1 egg
1 cup of yogurt
6 tablespoons of melted shortening

Directions:

Preheat oven to 425 degrees F.

Grease 14 2 ½ muffin-pan cups with either butter of Pam spray

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, shortening, egg and yogurt. Add the flour mix reserving 1 tablespoon of the dry ingredients to toss with the blueberries. Stir mixture. Add 1 cup blueberries to mixture and quickly fold – don’t beat too much (lumpy is good).

Pour into muffin cups. If you want you can sprinkle some granulated sugar on top of the muffins. If you have any muffin cups left empty, pour in some water for even baking. Bake for approximately 25 minutes or until muffin tops are a golden brown and a test toothpick comes out clean