Everyone Hail to the Pumpkin Song
In this town, don't we love it now? Everyone's waiting for the next surprise!
Vincent liked to pull off Jack's "hat".
The seeds, however, he didn't care for much.
posted by EY till we die @ 9:43 PM
Thursday, November 06, 2008
In this town, don't we love it now? Everyone's waiting for the next surprise!
Vincent liked to pull off Jack's "hat".
The seeds, however, he didn't care for much.
7 Comments:
gee Vincent you are one cool pumpkin carver! I hope your mom is cooking all that squash because there's nothing more delicious than pumpkin cookies, muffins, cakes and pies. And those seeds when baked in the oven sprinkled with salt are so rich in vitamins and have many health benefits.
and they're yummy
as good as candy!
In case you're interested here are some of the health benefits....taken from google website.
This Halloween, don't forget to save those pumpkin seeds after you scoop them out. Pumpkin seeds are not only delicious but also provide many health benefits. Here are ten:
Prostate Protection
They promote overall prostate health and alleviate the difficult urination associated with an enlarged prostate.
Improved Bladder Function
In some studies, pumpkin seed extracts improved bladder function in animals.
Depression Treatment
They contain L-tryptophan, a compound naturally effective against depression.
Prevention of Osteoporosis
Because they are high in zinc, pumpkin seeds are a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis.
Natural Anti-Inflammatory
Pumpkin seeds effectively reduce inflammation without the side effects of anti-inflammatory drugs.
Prevention of Kidney Stones
They prevent calcium oxalate kidney stone formation, according to studies.
Treatment of Parasites
They are used in many cultures as a natural treatment for tapeworms and other parasites. Studies also show them to be effective against acute schistosomiasis, a parasite contracted from snails.
Great Source of Magnesium
1/2 cup of pumpkin seeds contains 92% of your daily value of magnesium, a mineral in which most Americans are deficient.
Lower Cholesterol
Pumpkin seeds contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol.
Cancer Prevention
The same phytosterols that lower cholesterol also protect against many cancers.
Vincent, I know your mom likes to bake cookies and make pies so I searched the net and found the below...let's see if she can make as good a pumpkin pie as she can a rhubarb one.
Pumpkin Pie from Scratch
Accompanying recipes: Pumpkin Pie and Roasted Pumpkin Seeds
It's pumpkin pie season and let’s face the facts. No commercial pie can surpass the comfort of homemade pie.
What are the advantages of a homemade pie besides satisfaction? By using quality ingredients you’ll gain optimum flavor. Unlike canned pumpkin, fresh pumpkin tastes more vital, so you can use less sugar for a satisfying rather than cloying sweet taste. For additional flavor depth and nutrition, use organic sugar, butter and pastry flour.
For a real treat, start with a small sugar pumpkin available from your greengrocer. Bred for their extra-sweet flavor and silky texture, sugar pumpkins are ideal for pie. While you can turn any pumpkin into a pie, remember that a large pumpkin is often small in flavor.
According to Oriental medicine, pumpkin specifically helps regulate blood sugar and the digestive function. (But combine any healing food with refined ingredients, and it will challenge the digestive system.)
You can make an excellent savory pie from one of the fleshier winter squash varieties such as butternut, buttercup, red kiri or kabocha. However, these types of squash have a meatier texture and a more robust, vegetable flavor. Whereas, pumpkin is lighter in texture and flavor than is winter squash which makes it unsurpassed in a desert pie.
Lastly, pumpkin pie from scratch enables you to enjoy a homey treat—roasted pumpkin seeds. This great-tasting snack is a superior source of omega-3 fatty acids and an excellent source of iron, zinc, phosphorus and vitamin A.
To make your own pumpkin pie or roasted pumpkin seeds visit the featured recipes.
May you be well nourished,
Rebecca Wood
Pumpkin Pie
Accompanying article: Pumpkin Pie from Scratch
Makes one 9-inch single-crust pie
For the crust:
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/3 cup plus 1 tablespoon unsalted, cultured organic butter, well chilled
2 to 3 tablespoons cold water
For the filling:
1 sugar pumpkin
2 eggs
1 1/2 cups organic cream
1/2 cup unrefined cane sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 350°F.
Combine the flour and salt in a large mixing bowl. Cut the butter into 1/4-inch cubes and add them to the flour mixture. With your fingertips, quickly and deftly rub the butter into the flour to make a dry, crumbly mixture. Sprinkle 2 tablespoons of water over the mixture. Using a fork, rapidly stir the dough until it gathers into clumps. If the mixture seems dry, add more water to hold the dough together. Gently form the dough into a disk. Wrap in plastic and place in the refrigerator to rest and chill for 15 minutes to 1 hour.
Meanwhile, cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork or potato masher or in a blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
Lightly butter a 9-inch pie pan. Place the dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Loosen the pastry, fold it in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.
Increase the temperature of the oven to 425°F.
In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.
May you be well nourished,
Rebecca Wood
Bet you weren't expecting this many comments....seems I have a knack for yakking via copy and paste....well this is hail to the Rebecca Wood recipes...long live the Pumpkin and Halloween!! and begone to those pesty raccoons!
btw Vincent you look cool in your ghostly skeletonish attire as always!!
Roasted Pumpkin Seeds
Accompanying article: Pumpkin Pie from Scratch
Kitchen Remedy for Parasites
The seeds from pumpkins, or any other variety of winter squash, make a healthy and tasty snack. They're protein rich and an excellent source of omega-3 fatty acids, iron, zinc, phosphorus and vitamin A.
Commercially available green pumpkin seeds, also known as pepitas, have had their fibrous white hull removed. To hull your home-prepared seeds, crack each seed individually between your teeth, discard the hull and savor the tender kernel.
It's faster to crunch and swallow the seeds and hulls together. This, incidentally, is a home remedy for expelling pinworms or other intestinal parasites. As the seed and hull pass through your digestive tract, the seed is assimilated and the fibrous, indigestible hull gently scours out unwelcome guests.
To roast pumpkin seeds place them on a lightly buttered cookie sheet and add a pat of butter and a dash of cinnamon or curry powder and salt. Bake for about 15 minutes in a preheated 350°F oven, stirring once, until the seeds are aromatic and lightly browned.
May you be well nourished,
Rebecca Wood
Vincent and Myra, I also carved pumpkins this year with my friend Mike, and we had a blast! And I roasted those pumpkin seeds and they were the BEST! I love your Jack pumpkin -- very awesome guys!
~esther
Does Vincent actually call it Jack's "hat"?
That's too cute.
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