Pumpkin Dumplings With Bacon And Radicchio Recipes

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GLUTEN-FREE PUMPKIN DUMPLINGS WITH RADICCHIO



Gluten-Free Pumpkin Dumplings With Radicchio image

Silvana Nardone, the founding editor of the food magazine Every Day With Rachael Ray, developed this recipe for her gluten-intolerant son. It's incredibly easy. Just mix together a can of pumpkin purée, a couple eggs and a cup of gluten-free flour blend. Plop spoonfuls into a pot of boiling water, and in minutes - dumplings. Toss those with a quick sauté of onion, red pepper flakes and radicchio for a filling, healthy dinner. The dumplings are super light and pillowy, but if you prefer a firmer texture, add more gluten-free flour, 1 tablespoon at a time, to the pasta dough.

Provided by Tara Parker-Pope

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 15-ounce can pure pumpkin puree
2 large eggs, lightly beaten
1 cup store-bought gluten-free flour blend
Salt
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon crushed red pepper flakes
1 small head radicchio, sliced into 1/4-inch strips (about 2 cups)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
  • In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
  • When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.
  • Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 6 grams, TransFat 0 grams

BACON DUMPLINGS



Bacon Dumplings image

Dumplings with the flavor of fresh cooked bacon. A tasty change from ordinary dumplings.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Dumpling Recipes

Time 30m

Yield 8

Number Of Ingredients 9

2 slices bacon
2 cups all-purpose flour
1 pinch salt
1 ½ tablespoons baking powder
1 teaspoon dried parsley
ground black pepper to taste
2 eggs
¼ cup milk
1 quart vegetable broth

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
  • In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
  • In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 27.4 g, Cholesterol 51.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 498.6 mg, Sugar 2 g

RIGATONI WITH PUMPKIN AND BACON



Rigatoni with Pumpkin and Bacon image

While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish

Steps:

  • Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
  • Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium-low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
  • Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.

PASTA WITH RADICCHIO, BACON, AND SPINACH/STEAMED ARTICHOKES



Pasta with Radicchio, Bacon, and Spinach/Steamed Artichokes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 21

1 head garlic
1 onion, chopped
1/2 pound bacon
1/4 pound dry Sopresatta sausage
1/2 cup chicken stock
1/4 cup olive oil
1 pound pasta (any style)
3 cups baby spinach
1/2 cup sliced basil
1/2 head radicchio
1/2 can garbonzo beans (or chickpeas)
1/2 cup Parmesan
Salt and pepper, to taste
4 steamed artichokes
1 pinch saffron
1/4 teaspoon cayenne pepper
2 cloves garlic crushed
1/2 red bell pepper, chopped
2 teaspoons water
1 lemon, juiced
1 cup mayonnaise

Steps:

  • Cut off top of garlic head, wrap in foil and put in a preheated 375 degree oven for 20minutes. Saute onion, bacon, garlic and sopresatta. Add chicken stock, olive oil and roasted garlic squeezed out of shell. Cook pasta aldente and add to sauce. Add spinach, basil, radicchio, garbonzo beans, Parmesan, salt and pepper to taste.
  • Artichoke Dip In blender put saffron, cayenne, garlic, bell pepper, 2 teaspoons water, salt and lemon juice and puree. Add mayonnaise. Serve as a dip for steamed artichokes.

BACON VINAIGRETTE WITH GRILLED RADICCHIO



Bacon Vinaigrette with Grilled Radicchio image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1/4 cup cider vinegar
2 tablespoons bacon drippings
1 tablespoon dark brown sugar
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
2 heads radicchio, quartered

Steps:

  • In a small non- reactive bowl combine all ingredients except radicchio. Whisk until emulsion is formed and reserve at room temperature.
  • Place quartered radicchio onto a hot grill or grill pan. Cook on each side for approximately 2 minutes per side. You are looking to achieve slightly wilted edges.
  • Remove from the grill and place onto a plate. Cover with a stainless steel bowl and allow steam to continue cooking radicchio for 5 minutes.
  • Drizzle vinaigrette over radicchio wedges and serve immediately.

PUMPKIN DUMPLINGS



Pumpkin Dumplings image

Categories     Cheese     Dairy     Vegetable     Side     Sauté     Parmesan     Pumpkin     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 Side-Dish Servings

Number Of Ingredients 8

1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese

Steps:

  • Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft).
  • Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain.
  • Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

PUMPKIN DUMPLINGS



Pumpkin Dumplings image

Provided by Bryan Miller

Categories     side dish

Time 15m

Yield Serves 4

Number Of Ingredients 4

1 egg
1 cup pumpkin puree (see instructions)
1 3/4 cups all-purpose flour
1/2 teaspoon nutmeg

Steps:

  • Mix the egg and pumpkin puree in a bowl. With a wooden spoon beat in the flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and beat several times to incorporate.
  • Bring a large, deep pot of salted water to a boil. Take a wooden cutting board or any flat platter and place several tablespoons of the dough on top. Use a large chef's knife to spread the mixture over the board so that it is about 1/8 inch thick. Hold the board over the pot of water and, using the knife, slice off strips about 1/4 inch thick and about 3 inches long. (The strips will look rough at this point, but don't be discouraged: the dumplings will take shape as they hit the water.) Dip the knife in the boiling water from time to time to make the cutting easier. When the dumplings rise to the surface, let them cook another minute before removing with a slotted spoon and dropping in a bowl of ice water.
  • When all the dumplings are cooked, drain in a colander. Before serving, saute them quickly in butter and season with salt, pepper and, if desired, Parmesan cheese.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 2 grams, TransFat 0 grams

PUMPKIN DUMPLINGS



Pumpkin Dumplings image

Here is a nifty little side dish. It's inexpensive and really quite easy to prepare. Plus, they can be boiled in advance and sauteed just before serving. These little dumplings are kind of like spaetzle and would go nicely with anything grilled. You could also combine them with any number of sauces: tomato, cheese, etc. I hope you enjoy them!

Provided by Normaone

Categories     Cheese

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup canned solid-pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon baking powder
1/2 cup flour
3 tablespoons butter
1/2 cup parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder.
  • Blend well.
  • Add flour.
  • The dough should be soft.
  • Dip a 1/2 teaspoon measure into the boiling water.
  • Scoop up a generous 1/2 teaspoon of the dough.
  • Drop dough into boiling water.
  • Repeat until all of dough is used.
  • Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough.
  • Boil dumplings about 10 minutes.
  • Transfer to a colander with a slotted spoon to drain.
  • In a large skillet, melt the 3 tablespoons butter over medium heat.
  • Add the dumplings and saute until beginning to brown, about 8 minutes.
  • Transfer to a serving dish and sprinkle with the Parmesan.
  • Serve.

PUMPKIN DUMPLINGS WITH BACON AND RADICCHIO



Pumpkin Dumplings With Bacon and Radicchio image

The Washington Post, February 9, 2011 Adapted from Silvana Nardone's "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals" (Sprig, 2010). Tested by Bonnie S. Benwick for The Washington Post.

Provided by Busters friend

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 teaspoons salt, plus more for the cooking water
1 medium sweet onion
6 slices thick-sliced reduced-fat bacon
1 head radicchio
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can pumpkin puree (do not use pumpkin pie filling)
2 large eggs
1 cup flour
4 -6 stalks flat leaf parsley

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat. Line a plate with a few layers of paper towels.
  • Meanwhile, finely chop the onion to yield about 1 cup. Coarsely chop the bacon into small pieces and place in a very large saute pan or nonstick skillet. Remove any wilted or discolored outer leaves from the head of radicchio and cut out the core, then cut the radicchio into 1/4-inch strips to yield about 3 cups.
  • Cook the bacon pieces over medium heat for 10 to 12 minutes, stirring occasionally, until the pieces are crisped. Use a slotted spoon to transfer them to the paper-towel-lined plate.
  • Add the onion and crushed red pepper flakes to the saute pan; cook for about 5 minutes, stirring once or twice, until the onion has softened. Reduce the heat to low.
  • While the onion is cooking, combine the pumpkin puree, eggs, flour or gluten-free flour blend and the teaspoon of salt in a large bowl; stir to form a soft dough.
  • Add half of the just-cooked onion mixture to the dough, mixing to incorporate.
  • Use a soup spoon to scoop out some of the mixture, then transfer the scoop to a second soup spoon to help shape an oblong dumpling (called a quenelle). The more time you take forming tidy quenelles, the more likely the dumplings will not fall apart as they cook. Gently push off the formed dumplings into the pot of water; repeat until half of the dough is used. Cook the first batch of dumplings for 3 minutes; they will float to the surface and puff slightly. Once they rise to the surface, cook for 2 minutes, then use a slotted spoon or a Chinese skimmer to transfer them to the saute pan with the remaining onion mixture, draining as much water as possible; toss gently to coat with the bacon fat, and increase the heat to medium-low.
  • When the cooking water begins to bubble at the edges again, use the remaining dough to form more dumplings and cook them the same way, then transfer them to the saute pan or skillet. Add the bacon and toss gently to incorporate.
  • Add about three-quarters of the radicchio and the remaining 1/4 teaspoon of salt; increase the heat to medium-high and cook for about 2 minutes or just until the radicchio has wilted, trying not to break up the dumplings as you stir a bit.
  • Finely chop the parsley leaves to yield about 2 tablespoons.
  • Divide among individual wide, shallow bowls. Top each portion with some of the remaining (uncooked) radicchio and the parsley. Serve hot.

Nutrition Facts : Calories 188.5, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 765, Carbohydrate 33.6, Fiber 1.9, Sugar 2.8, Protein 7.8

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