ROASTED HERBED PUMPKIN
This is such an easy side dish recipe that can be made in a jiffy. The roasted pumpkin is flavored with a range of herbs and spices that you can adjust to your own preference.
Provided by ilka222
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
- Bake in the preheated oven until soft, about 30 minutes.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9.1 g, Fat 7.2 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 583.6 mg, Sugar 1.6 g
HERBED PUMPKIN GRAVY
This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews.
Provided by R. Holland
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
- Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
- Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.8 g, Fat 2.5 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 222.5 mg, Sugar 2.2 g
HERBED GRAVY
Provided by Giada De Laurentiis
Categories condiment
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.
HERBED PUMPKIN FLATBREAD
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 525mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
HERBED PUMPKIN
Make and share this Herbed Pumpkin recipe from Food.com.
Provided by mummamills
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer.
- Melt about 100gr butter, add pumpkin, and coat in butter.
- Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
- If the pumpkin isnt very sweet, you can sprinkle with the sugar.
- Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
- Enough to come about half way up the pumpkin.
- Cover and turn heat right down.
- Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
- When the pumpkin is cooked, turn off heat.
- When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).
HERBED PAN GRAVY
Provided by Food Network
Time 1h35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.;
- To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.
- To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
- Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.
- Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.
- NUTRITION INFORMATION: Per 3-tablespoon serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 56 mg sodium; 11 mg potassium.
- 0 Carbohydrate Servings
- Exchanges: 1/2 fat
- MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 4 hours.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
HERBED TURKEY GRAVY
This traditional gravy recipe works for any roasted meat or poultry. You'll get eight ¼-cup servings in 2 cups of gravy. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
Nutrition Facts : Calories 74 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HERBED BROWN GRAVY
This is a very delicious brown gravy, and the best part it is on my diet program. I have High Cholesterol and am trying to get it back down with diet and exercise.
Provided by litldarlin
Categories Sauces
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan over medium high heat, heat the olive oil and sauté the onions, carrots, and celery until golden brown, about 4-5 minutes.
- Add the garlic, herbs, salt and pepper and stir well.
- Stir the flour into the vegetables and stir to coat them.
- Whisk in the chicken stock, making sure to keep lumps from forming.
- Add the bay leaf and the Kitchen Bouquet and reduce the heat to medium low.
- Let the gravy simmer for 10-15 minutes, until thickened.
- Strain through a fine-meshed strainer and discard vegetables.
Nutrition Facts : Calories 71.3, Fat 4.2, SaturatedFat 0.7, Sodium 119.5, Carbohydrate 6.5, Fiber 0.8, Sugar 1.5, Protein 3
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