Pumpkin And Swiss Chard Tagine Recipes

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PORK CHOPS WITH PUMPKIN GRITS AND SWISS CHARD



Pork Chops with Pumpkin Grits and Swiss Chard image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup quick-cooking grits
Kosher salt and freshly ground pepper
1 1/2 cups shredded pepper jack cheese (about 4 ounces)
3/4 cup canned pure pumpkin
1 tablespoon vegetable oil
4 boneless pork chops (3/4 inch thick; 1 1/4 to 1 1/2 pounds)
3 tablespoons unsalted butter
8 sage leaves
1 shallot, thinly sliced
1 bunch rainbow chard, stems removed and thinly sliced, leaves cut into 1-inch ribbons
1 tablespoon apple cider vinegar

Steps:

  • Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm.
  • Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm.
  • Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops.

Nutrition Facts : Calories 660, Fat 41 grams, SaturatedFat 18 grams, Cholesterol 133 milligrams, Sodium 968 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 39 grams, Sugar 4 grams

CAULIFLOWER AND SWISS CHARD GRATIN



Cauliflower and Swiss Chard Gratin image

This festive, elegant dish sidesteps the heaviness of traditional gratins by relying on puréed cauliflower instead of cream for a rich texture. Hints of cardamom and two kinds of cheese provide a gentle complexity that doesn't mask the flavors of the winter vegetables.

Provided by Paul Berglund

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 cups whole milk
10 pods cardamom
1 bunch green Swiss chard, large
4 cloves garlic
1 yellow onion
3 tablespoons extra-virgin olive oil
kosher salt
1 head cauliflower, large
8 ounces Gruyère, divided
3 ounces Parmigiano-Reggiano
1 tablespoon unsalted butter, softened

Steps:

  • In a small saucepan, add milk and cardamom pods and bring to a simmer over high heat, 2-3 minutes. As soon as milk reaches a simmer, immediately turn off heat and let steep, 30 minutes. Meanwhile, prepare chard for sautéing: Separate the stems from the leaves by cutting around the stems. Gather the stems together, then trim and discard the bottoms. Finely chop stems and set aside. Use a paring knife to peel away the onion skin, then cut onion in half. Remove the root end, then thinly slice into half-moons. Set aside. Peel garlic, trim the ends, then thinly slice. Place the chard stems, onion, and garlic into a heavy-bottomed pot. Add olive oil and a pinch of salt, then turn heat to high. Stir and sauté vegetables over high heat until they begin to sizzle. Turn heat to low and sweat the vegetables until they are soft and the onions are translucent, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat.
  • Blanch cauliflower: Cut away and discard cauliflower leaves, and trim the stems (set the stems aside for later). Slice cauliflower top into several large chunks, and cut half of the chunks into small florets. Heavily salt the boiling water ("just a little shy of ocean water"), then add the florets. When the water comes back to a simmer, continue to cook for 2 more minutes, then scoop out with a strainer or slotted spoon. The cauliflower should be slightly cooked but still al dente. Set aside. (Leave the heat on). Roughly chop the remaining cauliflower chunks and reserved stems so the pieces are about the same size; add them to the sautéed chard stems, onion, and garlic. Strain the cardamom pods from the milk, and add the milk to the sautéed vegetables. Turn heat to medium, cover, and simmer until cauliflower is very tender, 10-12 minutes, stirring occasionally. (If it ever seems too dry, add a bit of water.) Meanwhile, blanch chard leaves.
  • Blanch chard leaves: Add another big pinch of salt to the cauliflower-blanching water (enough to make it "salty as the sea"). Add chard, bring back to a simmer, then simmer 30 seconds more. Scoop out the blanched leaves using a strainer or slotted spoon and place into a mixing bowl. Set aside.
  • Butter the gratin dish and set aside. Finely grate the Gruyère and Parmigiano-Reggiano and set aside in separate bowls. Gently squeeze the water out of the chard leaves; then roughly chop and set aside.
  • In a food processor, add the cauliflower-milk mixture. Pulse a few times so the mixture doesn't splatter, then purée on high. Transfer purée to a large mixing bowl. Add the chopped chard leaves, loosening up any clumps, and the blanched cauliflower florets; stir to combine. Let rest to cool, 15 minutes. Meanwhile, preheat oven to 350 F.
  • Add half of the Gruyère to the cauliflower-chard mixture; stir to combine. Season to taste, then transfer to the prepared gratin dish. Level the surface with a spatula, then evenly top with remaining Gruyère and all of the Parmigiano-Reggiano. Cover with foil and bake, 30 minutes. (Note: Gratin can be assembled to this point up to 2 days in advance and stored, covered, in the refrigerator. Remove 2 hours before baking so it can come to room temperature.)
  • After 30 minutes, remove foil and place under the broiler for 4-5 minutes, rotating the dish halfway through. (Keep an eye on it so it doesn't burn!) Remove from oven, let rest 5 minutes, then serve.

LENTIL AND PUMPKIN TAGINE



Lentil and Pumpkin Tagine image

Provided by Moira Hodgson

Categories     dinner, lunch, casseroles, one pot, appetizer, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter or olive oil
2 onions, diced
3 fresh chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon Cayenne pepper
1 teaspoon ground cumin
1 cup lentils
4 tomatoes, peeled, seeded and chopped
1/4 cup tomato puree
1 piece pumpkin squash, two pounds, peeled and cut into 1-inch cubes
1 pound of greens like Swiss chard, dandelion or kale, blanched 3 to 5 minutes, drained well and coarsely chopped

Steps:

  • In a saucepan over medium heat, warm the butter or oil.
  • Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
  • Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
  • Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 7 grams, TransFat 0 grams

PUMPKIN, CRANBERRY & RED ONION TAGINE



Pumpkin, cranberry & red onion tagine image

Comfort food without the calories, easily doubled or tripled to feed a crowd

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 14

3 tbsp olive oil
2 red onions , thickly sliced
3cm piece fresh root ginger , grated
500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
1 tsp each cinnamon , coriander, cumin and harissa paste
1 tbsp clear honey
700g bottle tomato passata
50g dried cranberries
400g can chickpea , rinsed and drained
200g couscous
2 tsp vegetable stock granules
zest and juice 1 lemon
3 tbsp toasted flaked almonds
handful coriander , roughly chopped

Steps:

  • Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
  • Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
  • Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

Nutrition Facts : Calories 449 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.93 milligram of sodium

SLOW-COOKER CHICKEN TAGINE WITH PUMPKIN



Slow-Cooker Chicken Tagine with Pumpkin image

I first discovered tagines-Moroccan stews-when my oldest son was a baby, and I've loved them ever since. The first version I made was in a slow cooker, and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth before serving. -Necia Blundy, Bothell, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 4 servings.

Number Of Ingredients 19

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium green pepper, chopped
1 cup canned pumpkin
1/4 cup golden raisins
1 tablespoon maple syrup
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
Hot cooked couscous and chopped fresh cilantro

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker., Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.

Nutrition Facts : Calories 400 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 668mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 10g fiber), Protein 28g protein.

PUMPKIN AND SWISS CHARD TAGINE



PUMPKIN AND SWISS CHARD TAGINE image

Yield 6-8 people

Number Of Ingredients 13

1 5-pound baking pumpkin
2 bunches Swiss chard, thick stems cut out, leaves torn or cut into 3-inch pieces
Peel of ½ lemon, cut into strips
1/3cup olive oil
1 large onion, finely chopped
½ tablespoon turmeric
1 cup chopped cilantro
1 15-ounce can crushed tomatoes
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper, or more, to taste
Salt and black pepper
3 cups cooked dried chickpeas (or 2 15-ounce cans)
½ cup chopped parsley

Steps:

  • Set the oven at 350 degrees. Halve the pumpkin and scoop out the seeds and fibers. Place the pumpkin, cut sides down, on a baking sheet. Bake until the pumpkin is just tender when pricked with a fork, 30 to 40 minutes. When cool enough to handle, skin the pumpkin and cut into 2-inch chunks. In a pot of boiling water, cook the chard for 1 minute. Drain in a colander and set aside. In a small saucepan, bring 1 inch of water to a boil. Add the lemon peel and simmer 1 minute. Drain and repeat. (Blanching removes the bitterness.) Drain and set aside. Increase the oven temperature to 400 degrees. In a large Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and cook until it starts to turn golden, 10 to 12 minutes. Stir in the turmeric and ½ cup of the cilantro. Add the tomatoes, cinnamon, cayenne, 2 teaspoons salt, and ½ teaspoon black pepper and simmer gently for 10 minutes. Stir in the pumpkin, chard, lemon peel, chickpeas, and 2½ cups of water. Transfer the stew to a tagine or a clay pot, if using; otherwise cover the cooking pot and place it in the oven. Bake until bubbling hot, about 45 minutes, stirring halfway through cooking time. Stir in the remaining ½ cup of cilantro and the parsley. The stew shouldn't be soupy, but if it needs more liquid, add a little water. Taste for seasoning and adjust as needed. Serve hot.

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Top Asked Questions

What is Pumpkin tagine recipe?
The Pumpkin Tagine Recipe is a delicious Moroccan inspired dish, that is quick and simple to make for a weeknight dinner. It is a one pot dish, that can either be served with rice, couscous or bread.
What to do with Swiss chard?
These recipes will help you use up your Swiss chard bounty, from simple sautés to quiches and soups. These recipes will help you use up your Swiss chard bounty, from simple sautés to quiches and soups.
How do you cook with ginger and pumpkin?
Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
How to cook Swiss chard and parsnips in a frying pan?
Carefully place them in the hot oiled frying pan. Cook the patties - You want to cook them on medium for about 5 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil. Serve hot with ketchup and mayonnaise on the side. Chop the Swiss chard and parsnips finely.

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