We cooked five pumpkins in all for my “food appreciation” classes this week, each one a bit smaller than a bowling ball. That left quite a load of pumpkin seeds. Several of the kids asked if we would be roasting the seeds. Well, not exactly “we.” While we were preparing the pumpkins for baking for […]
Cook some pumpkins and you’re bound to have leftovers. That was the case this week as we were preparing pumpkin for our wild rice pilaf. My wife has a serious itch for making bread lately. The leftover pumpkin was a natural contender for a pumpkin bread. For a recipe, she turned to a recent issue […]
Last week I wanted to make something with pumpkin in our “food appreciation” classes to coincide with Halloween. But wouldn’t know there wasn’t a single pumpkin to be found in the local stores. We’d heard stories that the pumpkin harvest was going to be light this year because of the drought that hit this part […]
Tags:food appreciation·pumpkin·rice
© 2010 The Slow Cook — Design by Keri Marion Design
