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Mexican Lifestyles Food & Dining The Nutritious Pumpkin
Mexican Lifestyles Food & Dining The Nutritious Pumpkin | The Nutritious Pumpkin |
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| Written by Chef Bernard Corriveau And Chef Gilberto Cabrera | |
| Saturday, 18 November 2006 | |
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Pumpkin History: References to pumpkins date back many centuries. The name pumpkin originated from the Greek word "pepon," which means large melon. "Pepon" was nasalized by the French into "pompon." The English then changed "pompon" to "Pumpion." Shakespeare referred to the "pumpion" in his Merry Wives of Windsor. American colonists changed "pumpion" into "pumpkin." The "pumpkin" is referred to in The Legend of Sleepy Hollow, Peter, Peter, Pumpkin Eater and Cinderella.
Pumpkin pie began when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes. Pumpkin Nutrition: The bright orange color of pumpkin is a dead giveaway that it's loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging. Autumn Pumpkin Pie INGREDIENTS 1 1/4 cups pumpkin puree, canned or fresh mashed pumpkin 3/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon all-purpose flour 2 eggs, lightly beaten 1 cup evaporated milk, undiluted 2 tablespoons water 1/2 teaspoon vanilla extract 1 unbaked pastry shell (9-inch) PREPARATION Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. Pumpkin Muffins INGREDIENTS 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 can (15 to 16 ounces) pumpkin puree or fresh mashed pumpkin 1/3 cup melted butter 1/2 cup evaporated milk or half-and-half 1/2 cup brown sugar, packed 1/4 cup granulated sugar 2 large eggs, beaten 1 teaspoon vanilla 1/2 to 3/4 cup chopped pecans or raisins cinnamon-sugar, optional PREPARATION In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes. Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins. |
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