Easy Gourmet Dinners

Warm Spinach Salad with Bacon and Onion

I'm so tired of being cold.

I want spring.

I want salads and radishes and hamburgers from the barbecue grill.

Instead we have snow in the south of France.

And the north of France and all over Italy.

Don't get me wrong...,

I'm excited in the fall - the first time there is frost on the pumpkin.

I like cold weather. I enjoy spending time in front of the fire and doing things indoors while the snow flies.

But there is something very wrong about snow on the daffodils.

The only good thing about the weather we're having is that the spinach likes it.

So... Here's is an early spring warm salad.

Be careful not to cook the spinach too long; it quickly goes from just wilting to fully cooked and limp. You want it to still look like spinach leaves!

Wilted Spinach with Bacon and Onion.

1 bunch fresh salad spinach           170gr, 6oz
1/2 onion           50gr, 1.7oz
2 slices bacon           50gr, 1.7oz uncooked weight
1 tsp cider vinegar           5.5gr, .19oz

Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on the leaves - what ever is left after draining well - and shake them around a bit, too.
Chop the onion. Sauté bacon in medium nonstick skillet over medium heat until crisp, remove and crumble. Add onion and sauté until tender and starting to brown, 7 - 10 minutes. Add spinach and stir fry for 1 - 2 minutes, just until spinach starts to wilt. Add crumbled bacon, sprinkle with vinegar and serve.

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Entire Recipe / per serving
Calories:    294 / 147
Total Carbohydrates:    12 / 6
   Dietary Fiber:    5 / 2.5
Total Fat:    24 / 12
Saturated Fat:    8 / 4
Cholesterol:    34 / 17
Protein:    12 / 6
Calcium:    186 / 93
Sodium:    554 / 277

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Lentils Provençal

The weather is finally warming up a bit.

I'm starting to think of spring.

Which means I'm starting to think of lamb.... A nice leg of lamb roasted on a bed of potatoes.....

Some folks think one should have mint with lamb.

For me, nothing goes better with lamb than lentils. 

Have the mint if you like, but don't skip the lentils. 

I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence.

Lentils Provençal

2/3 cup dried lentils           120gr, 4.2oz, small green 'du Puy'
1 1/3 cups water and chicken stock mixed - or whatever the package tells you      310gr, 11oz chicken
1 bay leaf
2 shallots           45gr, 1.6oz
2 cloves garlic           8gr, .28oz
2 tsp olive oil           9gr, .32oz
9 - 12 Greek olives           32.4gr, 1.1oz
1 tbs dried parsley
1 tbs Dijon-style Mustard           15gr, .53oz

Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done. When done, remove from heat and drain if needed. Remove the bay leaf. 
Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes. Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.) Roughly chop olives and add to shalllots along with the parsley and lentils. Heat through. Stir in the mustard and serve.

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Entire Recipe / per serving
Calories:   588 / 294
Total Carbohydrates:    76 / 38
   Dietary Fiber:    23 / 11.5
Total Fat:   16 / 8
Saturated Fat:   2 / 1
Cholesterol:    0 / 0
Protein:    36 / 18
Calcium:   125 / 62.5
Sodium:    1180 / 590

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Orzo Florentine: easy, healthy, delicious

Looking for an easy side dish for a small dinner party?

The pasta can be cooked and the dish assembled ahead of time, then baked just before serving making this perfect for entertaining.

Or just a relaxed evening. 

Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.

I but frozen leaf spinach in 2 lb bags.  It's frozen in squares of 2oz each so grabbing a 'serving' is easy.

Orzo Florentine

8oz (250gr) frozen spinach           225gr, 8oz
1/3 cup orzo                56gr, 2oz
2 shallots              60gr, 2.1oz
2 tsp butter              9.5gr, .34oz
2/3 cup plus 2 tbs chicken stock            175gr, 5.3oz
1/2 tsp marjoram
1/2 tsp basil
1/4 cup (1oz, 30gr) grated Parmesan           25gr, .89oz
1/4 cup (1oz, 30gr) shredded cheese           30gr, 1oz

Finely chop shallots. In small saucepan over medium heat sauté shallots in butter for 5 minutes. Add orzo and sauté 1 minute. Add stock and herbs, cover and simmer until done, 15 - 20 minutes. All stock will be absorbed. Thaw spinach and squeeze out excess moisture. When orzo is done add the spinach and shredded cheese. Stir well to combine. Pour into a lightly oiled glass baking dish, just large enough to hold it. Sprinkle with Parmesan and bake at 375F (190C) until it starts to brown; about 15 minutes. Remove and serve directly from baking dish.

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Entire Recipe / per serving
Calories:   598 / 299
Total Carbohydrates:    65 /32.5
   Dietary Fiber:    8 / 4
Total Fat:   25 / 12.5
Saturated Fat:   14 / 7
Cholesterol:    70 / 35
Protein:    33 / 16.5
Calcium:   746 / 373
Sodium:    958 / 479

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Mushrooms, Stuffed with Bacon and Tomato

My first exposure to mushrooms was as a child. 

The mushrooms were canned (which I deem cruel and unusual punishment - both for the mushroom and the human expected to consume them). They had all of the flavor and texture of a gum eraser.

I quickly convinced myself that they were a nutritional wasteland and proceeded to carefully pick them off of pizzas and out of everything else that crossed my path. 

As an adult I was introduced to fresh mushrooms (I believe they were stuffed with bacon and cream cheese) and I became a convert.  But, for some obscure reason, my original assessment of them having no nutritional value remained.

I considered them fluff: tasty but worthless.

I sit corrected. 

Mushrooms are chock-a-block with goodness.

They have lots of the B vitamins, as much potassium as a banana, copper, selenium, magnesium, phosphorus.... I could go on, but see for yourself.

Point being, I can now feel free to indulge, knowing it's all healthy - plus low in carbs, calories and high in fiber.

I leave out the cream cheese, though:

Mushrooms, Stuffed with Bacon and Tomato

6 large button or cremini mushrooms, 1 1/2 - 2" (3.75 - 5cm) in diameter          84gr, 3oz
1 tbs olive oil           13.5gr, .48oz
1 tbs soy sauce           16gr, .56oz
2 shallots           60gr, 2.2oz
2 slices bacon           14gr, .5oz, cooked, drained
2 tomatoes           400gr, 14oz
1/4 cup shredded cheese           30gr, 1oz
Balsamic Vinaigrette

Clean mushrooms, removing stems. Finely chop the shallots. Cut 3 thick slices out of each tomato. Set aside 4 slices and chop the other 2 slices.
Heat oil and soy sauce in nonstick skillet over medium-high heat. Add mushroom caps and sauté until light brown, 3 minutes, turning once. Remove and place on a baking sheet - with a lip so they don't slide off.
Add shallots and bacon and sauté until the shallots are tender and the bacon crisp. Remove the bacon and drain on a paper towel. Remove the shallots with a fork or slotted spoon and put in a small bowl. Crumble the bacon and add to the shallots along with the chopped tomato. Stir to combine and spoon mixture into the mushroom caps, dividing evenly. Sprinkle, carefully, with cheese and bake in 400F (200C) oven for 10 - 12 minutes, until they are light brown.
To Serve: Place two tomato slices on the side of each plate. Spoon half of the vinaigrette on to the other side and place 3 mushroom caps on top.

Balsamic Vinaigrette

2 tsp Dijon-style mustard          10gr, .35oz
4 tsp Balsamic vinegar           22gr, .78oz
2 tbs olive oil           27gr, .96oz

Combine mustard and vinegar in a small bowl. Slowly add oil, whisking constantly, until thick.

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Entire Recipe / per serving
Calories:   745 / 372.5
Total Carbohydrates:    35 / 17.5
   Dietary Fiber:    6 / 3
Total Fat:   62 / 31
Saturated Fat:   16 / 8
Cholesterol:    37 / 18.5
Protein:    14 / 7
Calcium:   294 / 147
Sodium:    1124 / 562

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Mock Spinach Soufflé; things to do with frozen spinach

Frozen spinach.

A friend of mine, in Andorra, once asked if I had any recipes for frozen spinach. 

She regularly bought bags of it in hot weather to keep cold foods cold after shopping.  Bags of ice were not always easy to get, and bags of spinach worked very well and were cheaper.

She just didn't know what to do with it once she got it home.

I was happy to help.

This has been one of our winter classics for more years than I care to remember.  It goes together in minutes and is chock-a-block with healthy foods.... including the spinach.

We have it as a side dish, but with a bit of bread and a salad it can also make a light lunch.

Mock Spinach Soufflé

8oz (250gr) frozen spinach           225gr, 8oz
2 eggs (substitute 3 egg whites)           130gr, 4.6oz whole eggs
1/2 cup plain or Greek yogurt           125gr, 4.4oz plain
1/4 cup grated Parmesan           25gr, .88oz
pinch of nutmeg
1 tbs olive oil              13.5gr, .48oz

Thaw spinach (use microwave, hot water or saucepan) and squeeze out excess moisture. In medium bowl beat eggs well. Add yogurt, Parmesan and nutmeg. Mix well. Add spinach and mix well. Lightly oil a small baking dish. (I use a 7 inch square glass baking dish) Pour in spinach and bake at 400F (200C) for 30 minutes or until set. Remove and serve directly from baking dish.

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Entire Recipe / per serving
Calories:    548 / 274
Total Carbohydrates:    17 / 8.5
   Dietary Fiber:    5 / 2.5
Total Fat:   40 / 20
Saturated Fat:   13 / 6.5
Cholesterol:    587 / 293.5
Protein:    37 / 18.5
Calcium:   728 / 364
Sodium:    804 / 402

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Brussels Sprouts with Chestnuts, two ways

As we had both Brussels sprouts and a chestnut tree in our garden, how could we pass up this classic Christmas vegetable combination.

When you are only two, however, one has to have a recipe to use up the leftovers as well.....

Cannes chestnuts work just fine in this  - but if you have access to fresh and want to use them you have to peel them first.

To peel chestnuts:  Make an X through the outer shell of each chestnut.  Put in a large saucepan and cover with cold water.  Bring to a boil over medium-high heat and boil for 2 minutes.  Remove from heat and let sit only long enough to be able to be handled.  Leave them in the water.  They are much easier to peel when hot.  Pluck them out of the water and, with fingers or knife, peel both the outer and inner skin away.  If they are difficult, reheat them. 

Alternatively, you can make the X, then roast them for 25 minutes in a 400F (200C) oven.  When done, remove and wrap in newspaper for 15 minutes.  Then, remove and peel.

1 chestnut has app. 20 calories and 4.5 carbs.

Brussels Sprouts with Chestnuts

25 - 30 Brussels sprouts          450gr, 15.9oz
18 - 24 chestnuts, fresh or canned           168gr, 6oz
2 cups  (16oz, 500ml) beef stock if using fresh chestnuts
1/2 cup (4oz, 125ml) beef stock if using canned chestnuts          112gr, 4oz
3 tbs butter          42.6gr, 1.5oz
1 tsp thyme
1/4 tsp sea salt and fresh pepper           1.5gr, .05oz

If using fresh chestnuts: Put peeled chestnuts into a saucepan, cover with beef broth, bring to a simmer over medium heat and simmer for 15 minutes, until tender. Drain.
If using canned chestnuts: Rinse and drain.
To cook Brussels sprouts: Slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking. Put into a saucepan with 1/2 cup beef stock, and enough water to almost cover. Cover and bring to a boil. Reduce heat and simmer until done, 10 - 15 minutes. They should be just tender when pierced with a sharp knife. When done remove, drain and set aside.
Both steps can be done earlier in the day and finished at the last minute.
To finish: Melt butter in a medium saucepan over medium heat. Add thyme and pepper and combine. Add sprouts and chestnuts and sauté about 5 minutes (longer if sprouts and/or chestnuts are cold) Sprinkle with salt and serve.

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Entire Recipe / per serving
Calories:    920 / 230
Total Carbohydrates:    129 / 32
   Dietary Fiber:    26 / 6.5
Total Fat:   40 / 10
Saturated Fat:   25 / 6
Cholesterol:    93 / 23
Protein:    22 / 5.5
Calcium:   254 / 64
Sodium:    1286 / 321

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Sautéed Leftover Brussels Sprouts and Chestnuts

leftover sprouts and chestnuts           half of the above recipe
1 onion or shallot           88gr, 3.1oz
1/2 tsp thyme
1 tsp butter           5gr, .17oz
1 tsp olive oil          4.5gr, .16oz

Peel and thinly slice onion. Slice sprouts (they'll kind of shred) and chestnuts (they may crumble). Heat butter and oil in medium nonstick skillet over medium heat. Add onion and sauté 15 minutes or until lightly browned. Add sprouts, chestnuts and thyme and sauté another 5 - 10 minutes or until heated through and starting to brown. Remove, sprinkle with salt and pepper if desired and serve.

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Entire Recipe / per serving
Calories:    572 / 286
Total Carbohydrates:    72 / 36
   Dietary Fiber:    14 / 7
Total Fat:   28 / 14
Saturated Fat:   16 / 8
Cholesterol:    58 / 29
Protein:    12 / 6
Calcium:   148 / 74
Sodium:    676 / 338

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Turned Potatoes and Carrots: an impressive, elegant side dish

If you are looking for something a bit on the fancy side for a holiday dinner, try 'turning'.

They take a bit of work and planning but turned potatoes and carrots, or any root vegetable, make an impressive side dish for steaks or roasts. The carving and blanching can be done in advance, making it an elegant party dish as well. You should be able to turn potatoes and carrots for 2 people in 5 - 10 minutes.

It looks trickier than it is.

There is a bit of waste with this method; I normally cook the trimmings in chicken stock and purée for use as a soup base. Either store in the refrigerator or freeze for later.

Oh, and use a decent, sharp knife.

Turned Potatoes and Carrots

2 large potatoes or 3 medium           300gr, 10.5oz finished
3 carrots          180gr, 6.4oz finished
1 1/2 tbs butter           21.3gr, .75oz
1 1/2 tbs olive oil           20.25gr, .72oz
1/4 tsp salt - sea salt if you have it          1.5gr, .05oz

We'll start backwards: The finished product is potatoes and carrots that are barrel-shaped and app. 2 inches (5cm) long by 3/4 inch (2cm) thick at the middle (like a barrel, ends will be just a bit smaller).
Look at your vegetables: Ideally you should be able to cut the potato in half the short way and have two pieces a bit longer than 2 inches (5cm). Cut these halves into 4ths the long way and, as they say, 'cut away the part that's not the barrel'. Trim the pieces into something close to a barrel-shape. A large potato will give you 8 turned potatoes and a small potato will give 4 - you won't cut it in half the short way first. You will want 6 - 8 per person.
Cut the carrots into lengths and trim the same way.
Don't be overly concerned about your carving abilities, just try to keep them similar in size. A little smaller is fine.
The cooking instructions:
Step 1: Peel potatoes and put into a large bowl of cool water. Select a potato, cut and carve, keeping the pieces that you're not working on in the water.
Peel and carve the carrots.
Bring a large pan of water to boil . Drop in the potatoes, carrots and boil for 5 minutes. Remove and drain well. They can be done several hours in advance up to this point.
Step 2: In a large nonstick skillet heat the butter and oil over medium heat. Add the potatoes, carrots and brown well on all sides, about 15 minutes. Remove, sprinkle lightly with salt and serve.

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Entire Recipe / per serving
Calories:    637 / 318.5
Total Carbohydrates:    70 / 35
   Dietary Fiber:    12 / 6
Total Fat:    38 / 19
Saturated Fat:    14 / 7
Cholesterol:    209 / 52
Protein:    8 / 4
Calcium:   100 / 50
Sodium:    823 / 411.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Red Cabbage; Nutrition info done!

I'm done!

I finished adding the nutritional information to all 382 recipes on the Easy Gourmet Dinners internet cook book website!

It seemed like such a good idea last summer.

Then about 50 recipes into it I realized that I had given myself an astronomical task.

Naturally, I sat down and figured out how long it would take me to finish at the current rate.

Six months.

If I worked steadily, it would take me until February.

By this time I was too far into it to stop.

It got easier, and quicker, as I accumulated more and more information.

But still.

I hate having unfinished tasks.

So, for the last 4 weeks I have glued myself to my computer and, now, I'm finally done.

Tomorrow - back to life!

Think I'll make Cranberry Bread.....

In case you're curious as to what made it so time-consuming.... On the USDA Nutrition Data Base, there were around 75 line items for pork chops alone.....  Trying to figure out which was the correct one to use was the challenge.

At least the vegetables were easy..... Usually.

This is a wonderful, colorful side dish for fall and winter. Red cabbage is the perfect, and traditional accompaniment to game, roast goose and duck. I also think it goes beautifully with pork.
And it freezes well; just thaw and reheat!

Red Cabbage, Serves 6

1 medium - large head, red cabbage           1100gr, 38.8oz
1 apple, Golden Delicious or Granny Smith           240gr, 8.5oz
3 - 4 slices bacon           100gr, 3.5oz, uncooked weight
1 large onion           175gr, 6.2oz
1/2 cup red wine           120gr, 4.2oz
1/2 cup red wine vinegar - or cider           120gr, 4.2oz
1/2 cup beef stock          112.5gr, 4oz
1/2 cup apple juice           124gr, 4.4oz
2 tbs brown sugar           18gr, .63oz

Slice the bacon into thin strips. Sauté bacon over medium-high heat in a large saucepan, Dutch oven or soup pot, big enough to easily hold the all of the cabbage. Chop the onion and add to the bacon. Shred the cabbage by cutting a slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. When bacon is brown and onion tender add everything but the apple. Stir well.
Cover, reduce heat to low after about 5 minutes and simmer for 30 minutes.
Peel and chop the apple and add to the cabbage. Simmer another 15 - 20 minutes or until cabbage is very tender. It can be kept, covered, over low heat until needed, up to an hour longer.

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Entire Recipe / per serving
Calories:    1253 / 209
Total Carbohydrates:    167 / 28
   Dietary Fiber:    32 / 5
Total Fat:    48 / 8
Saturated Fat:    15 / 2.5
Cholesterol:    68 / 11
Protein:    37 / 6
Calcium:   603 / 100
Sodium:    1520 / 253

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Acorn Squash Stuffed with Ham and Quinoa; mysterious highs and lows

In the last 3 weeks, whilst I've been away, V has gone from having mysterious morning lows, an hour after breakfast to having mysterious morning highs, just before lunch.

Just to keep things interesting, he then has mysterious afternoon lows.

Well, probably not too mysterious..... He must be overcorrecting the high with the lunch bolus.

But we're continually lowering that and he still gets the lows.

And for people with a properly functioning pancreas, this all is taken care of without a thought.

The body truly is a marvelous thing!

And so are fall vegetables; many of them just begging to be stuffed.

This is not a dish for someone trying to avoid carbohydrates. 

This is a dish for someones who wants a healthy, lo-fat, one-dish dinner celebrating the best of autumn.

Count your carbs if you must; inject if you must; then enjoy!

The squash bakes while the stuffing is prepared and just needs 10 minutes to finish. I usually can't get all of the stuffing in, so I keep it warm and serve it on the side. The salty ham and slightly crunchy quinoa contrast well with the sweet squash. And, yes, the mustard works too!

Stuffed Acorn Squash with Ham and Quinoa 

1 acorn squash           900gr, 32oz
1/2 cup quinoa           100gr, 3.5oz
1 cup chicken stock           225gr, 8oz
8oz (250gr) slice baked or deli-style ham           230gr, 8oz
1 onion           110gr, 3.9oz
2 cloves garlic           6gr, .2oz
1 stalk celery           50gr, 1.7oz
1 tbs olive oil           13.5gr, .47oz
1/2 cup chicken stock           112gr, 4oz
1 tbs Dijon mustard           
2 tbs fresh sage     substitute 1 tbs dried, crumbled
1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water         12gr, .4oz

Cut squash in half and scoop out seeds. Either place face down on tray and microwave for 10 - 12 minutes or put into a baking dish, cover with foil and bake in 400F (200C) oven for 40 minutes.
While squash cooks: Cook the quinoa in chicken stock 15 minutes or according to your package directions, until all liquid is absorbed and it's done. (Check your package directions for correct quantity of stock and cooking times.)
Chop the onion and celery; mince the garlic. Heat the oil in a nonstick skillet over medium heat. Sauté the onion and celery 5 minutes then add the garlic. Sauté 5 more minutes or until onion and celery are tender and starting to brown. Cut the ham into small cubes, about 1/3" (1cm). Add ham and sage and sauté until ham starts to brown. Add mustard and chicken stock and stir well to combine. Dissolve cornstarch in stock. When ham mixture is simmering stir cornstarch in, a little at a time. (You may not need it all). You want it very thick but not paste. When quinoa is done add it to ham mixture and stir to combine.
To assemble: When squash are ready (they should be tender, almost done) remove from wherever they cooked and fill with the quinoa/ham mixture. Bake (not microwave for this last bit) uncovered for 10 minutes, until heated through and squash is done.

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Entire Recipe / per serving
Calories:    1332 / 666
Total Carbohydrates:    200 / 100
   Dietary Fiber:    33 / 16.5
Total Fat:    40 / 20
Saturated Fat:    9.6 / 4.8
Cholesterol:    138 / 69
Protein:    64 / 32
Calcium:    430 / 215
Sodium:    3790 / 1895

Glycemic Index:  medium

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces. 

Pumpkin Timbales with Shallot Prosciutto Garnish; Freezing pumpkin

We both love pumpkin, but if we want it, we have to grow our own.  There is no canned Pumpkin Pie Filling (which is usually pure pumpkin) here.

Our pumpkins are large, more like the Jack-O-Lantern type grown in the US than the little 'pie' pumpkins.  They have very small cavities and yield a lot of cooked flesh, 15 - 20 cups per pumpkin.

V makes the first few cuts with his trusty machete (boys and their toys) then I cut it unto large chunks (after removing the seeds and stringy bit) and roast it, covered for about 90 minutes.  Next I scoop the flesh out of the shell and into a strainer.  I let it drain for an hour or two, then measure it into 1 1/4 cup (10oz, 300gr) lots and put it into freezer bags.

On thawing, it will release a bit of watery liquid, so, in order to get 1 cup packed pumpkin, I freeze 1 1/4.

Use it to make Pumpkin Soup, Pie, Bread or these lovely Timbales.....

Serve as a first course or as a vegetable.

Pumpkin Timbales with Shallot/Prosciutto Garnish

1 cup pumpkin    245gr, 8.6oz
2 tbs Greek Yogurt, crème fraiche or cream    31gr, 1oz yogurt
1 egg    65gr, 2.3oz
nutmeg
paprika
Caramelized Shallots and Prosciutto

Butter 2 ramekins and line with buttered parchment or waxed paper. Make 2 more circles and butter one side for the top. Put the egg in a medium bowl and whisk lightly. Add crème fraiche and whisk. Add the pumpkin, nutmeg and stir well to combine. Spoon into ramekins. Put the paper circle, buttered side down, loosely on top. Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 30 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Remove paper. Run a knife around edges of timbales and invert onto small plates. Sprinkle with a bit of Paprika. Garnish with Caramelized Shallots and Prosciutto.

Caramelized Shallots and Prosciutto

3 medium shallots, sliced    150gr, 5.3oz
2 tsp olive oil    9gr, .3oz
2 slices Prosciutto or Iberian Ham, sliced    60gr, 2.1oz

Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown. Add ham and continue to sauté until nicely browned, about 10 minutes longer.

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Entire Recipe / per serving
Calories:    494 / 247
Total Carbohydrates:    47 / 23.5
   Dietary Fiber:    7 / 3.5
Total Fat:    23 / 11.5 
Saturated Fat:    6.7 / 3.35
Cholesterol:    289 / 144.5
Protein:    25 / 12.5
Calcium:    194 / 97
Sodium:    1714 / 857

Glycemic Index:  medium

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.