White Bean And Pumpkin Seed Masa Appetizer Recipes

PUMPKIN WITH WHITE BEANS

Steps:

• Place beans in a medium saucepan and cover by about 2 inches of water. Bring to a boil; remove from heat and let stand for 1 hour. Drain and rinse.
• In a stockpot over medium-high heat, warm olive oil. Add onion, garlic, serrano chile, and 1/4 tsp. kosher salt. Saute until onion is translucent, about 5 minutes. Stir in hot or sweet paprika and tomato paste; cook for 1 minute. Add beans, chicken stock or water, and cilantro. Bring to a boil. Reduce heat to low and simmer, partially covered, for about 35 minutes.
• Peel, seed, and cut half small sugar pumpkin. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. Remove and discard cilantro. Serve immediately.

WHITE BEAN-POMEGRANATE CROSTINI

Steps:

• Mix 1/2 cup pomegranate seeds and 1 tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper. Cook 1 chopped shallot and 3 chopped garlic cloves in a skillet with olive oil until softened, about 5 minutes. Stir in one drained 15-ounce can cannellini beans plus 1/4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes. Smash, then spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

GREEN BEAN CASSEROLE WITH PUMPKIN SEED CRUMBLE (EAT CLEAN FOR THANKSGIVING)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
• Fill a large bowl with cold water and ice to make an ice bath.
• Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
• Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
• Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
• Bake in the preheated oven until top is golden brown, about 10 minutes.

WHITE BEAN AND SAUSAGE STEW IN PUMPKIN BOWLS

Steps:

• Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.
• Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.
• Preheat oven to 350 degrees. Using a keyhole saw, cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper. Place pumpkins and tops right side up on baking sheets lined with parchment paper. Bake 25 minutes. Remove tops; let cool completely on a wire rack, and reserve for garnish. Turn pumpkins upside down, and bake until flesh is tender but firm, about 25 minutes more. Let cool completely on rack.
• Melt 1 tablespoon butter in a large stockpot over medium-high heat. Add sausage. Cook, stirring, until sausage is browned, about 7 minutes. Add remaining 2 tablespoons butter, the pearl onions, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and peas. Stir in flour, and cook 2 minutes.
• Reduce heat to medium. Add milk; simmer 5 minutes. Stir in beans, reserved cooking liquid, sage, thyme leaves, and 2 cups water. Bring to a simmer; cook until thick, about 30 minutes.
• Preheat oven to 350 degrees. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.

WHITE BEAN AND PUMPKIN SEED MASA APPETIZER

Steps:

• 1. Prepare the tomatillo salsa. Cover and reserve. Then prepare the tortilla dough. Cover with plastic wrap and let rest about 20 minutes. Meanwhile, prepare the filling. In a dry skillet, toast the pumpkin seeds until they start to brown and pop in the pan. Transfer to a plate. 2. When the pumpkin seeds are cool, grind them coarsely in a food processor and put in a bowl. Add the beans, chives, salt, and pepper. Mix well. The mixture will be thick and hold its shape on a spoon. Reserve. 3. Line a tray with plastic wrap. Prepare the tortilla dough to make 8 tortillas. Press 1 (4 1/2-inch) tortilla. Peel off the top piece of plastic, and lay the tortilla on a flat work surface with the bottom piece of plastic still attached. Put about 1 tablespoon of the reserved bean filling on one half of the tortilla. Carefully fold the tortilla over, using the plastic as a guide, and press the edges together to form a crescent. Unfold the piece of plastic. Seal the edges of the filled crescent. Place on the tray. Repeat, pressing, filling, and folding the tortillas until all are finished. 4. In a deep skillet, pour oil to a depth of about 2 inches and heat until the oil shimmers. Fry the filled tortillas 1 or 2 at a time, until deep golden brown on both sides, about 2 minutes on each side. Drain on paper towels. Serve hot, topped with the salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

* APPETIZERS AND SNACKS

Steps:

• Appetizers with Cheese, Meats, and Poultry Melted Cheese Appetizer Melted Cheese with Chorizo Sausage Mushrooms with Melted Cheese Baked Cheese with Green Sauce Avocado and Cheese Appetizer Chicken Wings with Tamarind and Chipotle Yucatán Chicken and Bean Tortilla Snack Chicken Tostadas Smoked Turkey Tostadas Shredded Beef Tostadas Ham and Cheese Appetizer Stuffed Mushrooms with Ham Appetizer Meatballs Meatballs in Almond SauceAppetizers with Fish Spicy Baked Shrimp Shrimp Ceviche Shredded Shrimp Appetizer Chilled Shrimp in Cilantro Salsa Shrimp Salpicón Shrimp, Puerto Vallarta Style Fried Shrimp in Beer Batter Shrimp Fritters Shrimp Pinwheel with Jalapeño and Cilantro Sauce Shrimp Cakes with Corn Salsa Jalapeños with Shrimp Filling Grilled Jalapeños with Tuna Stuffing Tuna in Parsley Sauce Mixed Seafood Cocktail Marinated Fish Cocktail Marinated Scallop Cocktail Marinated Fried Fish Fillets Return-to-Life Shellfish Cocktail Oysters with Garlic and Lime Steamed Clams, Baja Style Clams Steamed in Beer Clams in Red Chili Broth Fried Squid Swordfish Bites with Pineapple and Red Bell Pepper Appetizer Fish Balls Chopped Crab Appetizer Caviar and Serrano Chiles on Crisp Tortilla RoundsChips, Dips, and Nachos Fried Corn Tortilla Chips and Strips Toasted Corn Tortilla Chips Crisp-Fried Whole Tortillas Bacon Guacamole Black Bean Dip Refried Beans with Cheese Green Chiles with Cheese Almond and Cheese Dip Olive and Tomato Dip Yucatán Stuffed Cheese Mushroom Appetizer Spread Tuna, Capers, and Jalapeños Bean and Cheese Nachos Black Bean Nachos Chorizo and Refried Bean Nachos Cheese, Jicama, and Green Chile Nachos Combination NachosFolded and Wrapped Tortilla Snacks Crisp Rolled Chicken Taquitos Crisp Rolled Flautas with Chicken Crisp Rolled Flautas with Chorizo Mushroom and Epazote Tacos Creamy Mushroom Tacos Cactus Tacos Tacos with Steak, Cactus, and Onions Potato and Green Chile Tacos Mashed Potato Tacos with Red Salsa Fish Tacos Red Snapper Fish Tacos Open-Faced Chicken and Cheese Quesadillas Chicken Quesadillas Quesadillas with Oven-Barbecued Beef Quesadillas with Avocado Quesadillas with Zucchini and Cheese Quesadillas with Squash Blossoms Quesadilla Stack with Onions and Cheese Quesadillas with Chiles and Mushrooms Goat Cheese Quesadillas Chickpea Quesadillas with Cheese Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce Bean Burritos Tijuana Pork Burritos Grilled Chicken Burritos Stuffed and Fried Flour TortillasMasa Dough Snacks Masa Shells for Sopes Masa Shells with Chicken and Potatoes Masa Shells with Refried Beans and Chicken Ground Beef Sopes Masa Cups with Spicy Meat Filling Masa Cups with Mushrooms and Chiles Masa Dough Shells with Crab Masa Cakes from Veracruz Potato Masa Cakes with Grilled Chicken Masa Patties Stuffed with Beans and Cheese Masa Patties Stuffed with Pork, Onion, and Salsa Masa Snacks, Veracruz Style Potato Masa Cakes Masa Potato and Cheese Snacks, Oaxaca Style Masa White Bean Snack Masa Quesadillas with Cheese Tortilla Appetizer with Beef and Green Sauce White Bean and Pumpkin Seed Masa AppetizerSandwiches, Bread Snacks, and Turnovers Shrimp Toasts Mushroom Toasts Avocado and Jalapeño Snack Mexican Chicken Sandwiches Roast Beef, Avocado, and Bean Sandwiches Pork Sandwiches with Tomato Sauce Turkey and Avocado Sandwiches Grilled Lamb Sandwiches Cuban Sandwiches Tuna and Jalapeño Sandwiches Shrimp and Avocado Sandwiches Bacon, Onion, and Tomato Sandwiches Poblano Chile, Beans, and Cheese Sandwiches Breaded Veal Sandwiches Mexican Sausage Turnovers Onion, Chipotle, and Epazote TurnoversVegetable Snacks Fried Potato Chips with Lime and Chili Spicy Fried Onion Rings Fried Stuffed Jalapeño Chiles Jicama with Red Chili and Lime Pickled Jalapeños and Carrots Cauliflower with Guacamole Potato Patties Stuffed Potato Appetizers Fried Plantain Pancakes I Fried Plantain Pancakes IIOther Snacks Spicy Roasted Cocktail Peanuts Toasted Pumpkin Seeds Deviled Eggs, Mexican StyleFrom "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MASA WHITE BEAN SNACK

Steps:

• 1. In a saucepan, bring about 2 cups water to a boil. Add the tomatoes and chiles. Cook until the tomatoes and chiles are tender, about 5 minutes. Drain and transfer tomatoes and chiles to a blender. Add the cilantro, garlic, and salt. Blend well. Transfer to a bowl. 2. Prepare the masa dough then, roll the dough into balls 1 1/2 inch in diameter. Cover to keep from drying out. Set up tortilla press. Put 1 piece of plastic on the bottom of the tortilla press. Place 1 dough ball on the plastic covered press. Top the ball with another piece of plastic. Lower the handle and press into 3 1/2- to 4-inch tortilla about 1/8-inch thick. Remove the top piece of plastic. Holding the tortilla with the bottom piece of plastic attached, spread 1 tablespoon of beans on top of the tortilla. Fold tortilla in half, remove the second piece of plastic and shape the tortilla into an oval and pat to flatten. Pinch the edges to seal the beans inside. Repeat until all are filled. 3. Heat a dry nonstick skillet over medium-high heat. Cook the filled tortillas on the hot pan, 2 at a time, until light brown on the bottom, about 3 minutes. Turn and cook until lightly browned. Brush tops lightly with oil. Turn again and cook 1 minute. Brush with oil, turn and cook 1 minute more. Remove to a plate. Cover to keep warm. Repeat until all are cooked. Top each tlacloyo with the tomato sauce and sprinkle with cheese. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TOASTED PUMPKIN SEEDS

Steps:

• Heat the oil in a medium nonstick skillet over medium heat. Add the pumpkin seeds and salt. Toast, stirring constantly, until the seeds pop in the pan and start to turn brown, 4 to 5 minutes. Transfer to a plate. Cool then store in an airtight container at room temperature for 3 to 4 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE BEAN PATE

Steps:

• Lightly grease a serving bowl with butter.
• Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
• Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
• Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
• Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
• Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
• Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

WHITE BEAN & PUMPKIN SOUP (VEG)

Steps:

• Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start!
• Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so.
• To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each.
• Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil.
• Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time. Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like.
• If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.