Sorry ahead of time for no visually stimulating pictures...Blogger is acting up!
Some time in the last few weeks, I stumbled across this article on my New York Times newsfeed Called "The 11 Best Foods that You Aren't Eating." The author had compiled a list of nutritious, easy to find, cheap to purchase foods that most people don't even think about keeping around the house even semi-regularly. You can go read the list for yourself for a few more days, but I will list them here also, without the explanations and suggestions for preparation given in the article:
3) Swiss chard
5) Pomegranate Juice
6) Dried Plums (Prunes, but doesn't it sound better this way? Seriously)
7) Pumpkin Seeds
10) Frozen Blueberries
11) Canned Pumpkin
It's a good list! I personally will not be stocking up on beets or sardines (for matters of taste) or pomegranate juice (for matters of economics).
Karl and I actually decided to grab a big ol' can of pumpkin puree at the store the other day, and have been enjoying mixing things in to see what we can come up with. The pumpkin puree we got was about 28 oz for $1.79 (ridiculous price for the store brand!), and magically had NO salt added. This is wonderful news for all people who think that unsalted canned vegetables are amazing (that would be me, by the way). I just like to control the amount of salt in my food, that's all!
So, the first time around, we just tasted the pumpkin puree alone. BLAND. I think that was when I realized that pumpkin is probably more versatile than sweet potato, though the two are used interchangeably for many things (like soups and pies). Pumpkin is almost tasteless without some help, especially unsalted, canned pumpkin puree.
So the first time we made poor man's pumpkin pie by heating up about a cup of puree in the microwave, melting some SmartBalance in it, and adding a tablespoon of brown sugar, 1/4 tsp of cinnamon, a dash of nutmeg, and a dash of allspice. It was absolutely delicious!
Tonight, we decided to piggyback off of our recent windfall of limes, and we whipped up some chili-lime pumpkin puree. This was pretty tasty, despite what I can imagine you are thinking!
I'm looking forward to some more adventures with pumpkin, which is apparently low-calorie, high-fiber, and packed to the gills (or gourds, I guess...) with vitamin A. Eat up!
Chili-Lime Pumpkin Puree
Yields two 1/2 cup servings
1 cup canned pumpkin puree (unsalted)
1/2 TBSP Smart Balance (or butter, let's be honest!)
1/2 tsp lime zest
salt and pepper, to taste
1/2 tsp chili powder
1/8 tsp cinnamon
1/2 TBSP lime juice or lime simple syrup (recipe coming shortly!)
In a microwave-safe bowl, heat up the pumpkin puree in the microwave until it's steamy. Add the rest of the ingredients and stir to incorporate. Taste a few times and add more of anything that you think it missing until you like what you taste. I kept adding chili powder, until I figured out to add cinnamon (which makes the spice pop in the absence of sugar!). I also added a bit more lime zest to make it good and limey.
This is great on a spoon, or for dipping tortilla chips or pita wedges.