Anything PUMPKIN Recipe Thread : Kitchen Talk Forum : Active Low-Carber Forums

#46 ^

Thu, Oct-04-07, 14:03

Scented1

TeaQueen

Posts: 2,155

Plan: My own verson of Atkins
Stats: 311/294/120 Female 5' 1

BF:
Progress: 9%

Location: KY the state not Jelly

what is the carb count on that recipe? It looks SO good!

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#47 ^

Fri, Oct-05-07, 03:43

WH1968

Creating my reality

Posts: 2,448

Plan: Atkins
Stats: 350/259/190 Male 5'11"

BF:"TILT"
Progress: 57%

Location: United States

Did ya all happen to see that DaVincis sugar free flavor of the moth is pumpkin???

Check it out on their site... can do a lot of cooking with that I'm sure.

T-man

#48 ^

Fri, Oct-05-07, 18:47

Scented1

TeaQueen

Posts: 2,155

Plan: My own verson of Atkins
Stats: 311/294/120 Female 5' 1

BF:
Progress: 9%

Location: KY the state not Jelly

Quote:

Originally Posted by WH1968

Did ya all happen to see that DaVincis sugar free flavor of the moth is pumpkin???

Check it out on their site... can do a lot of cooking with that I'm sure.

T-man

NO WAY! it is about time! This is the first time they have had SF pumpkin that I am aware of. Always gingerbread or eggnog. If this is available, I am going to be in Heaven! woohooo

#49 ^

Sat, Oct-06-07, 09:52

Heidihi

Senior Member

Posts: 410

Plan: urban hunter gatherer :)
Stats: 20/12/00 Female 62 inches

BF:
Progress: 40%

Location: state of disarray

when you are doing ricotta check this recipe out Barb ..it is really good and very easy to make! you can use canned pumpkin in this for sure!

pumpkin ricotta no bake lemon ginger cheese cake

clicky here

#50 ^

Sun, Oct-07-07, 15:25

Scented1

TeaQueen

Posts: 2,155

Plan: My own verson of Atkins
Stats: 311/294/120 Female 5' 1

BF:
Progress: 9%

Location: KY the state not Jelly

I FOUND the pumpkin pie syrup! Wow, I called like 4 different cash and carry stores, they were all out. And we drove to 2 more. The last one had 4 bottles. Which I relieved them of. LOL They also had a SF brown sugar cinnamon. OMG that is good. The SF Pumpkin is okay, I don't think it tastes overly pumpkin like. But it is good.

#51 ^

Wed, Oct-10-07, 06:23

Heidihi

Senior Member

Posts: 410

Plan: urban hunter gatherer :)
Stats: 20/12/00 Female 62 inches

BF:
Progress: 40%

Location: state of disarray

ok so what does the syrup taste like? is it really pumpkinny or is it kind of artificial ..I saw it at Cash and carry and wondered if I would use it ...if it is too fake tasting I dont think I can try it...but if it is really pumpkin flavored it would be fun to work with

what are you going to use it for? no way in coffee I hope???

#52 ^

Wed, Oct-10-07, 12:20

Scented1

TeaQueen

Posts: 2,155

Plan: My own verson of Atkins
Stats: 311/294/120 Female 5' 1

BF:
Progress: 9%

Location: KY the state not Jelly

Quote:

Originally Posted by Heidihi

Kind of like pie spices. Not artificial tasting. It is hard to explain. lol yep, used it in a latte. but am thinking of just having it with steamed milk to see if I taste more pumpkin. Sometimes coffee can really drown out the flavor.

#53 ^

Wed, Oct-10-07, 12:58

BluePants

OWL More Veggies

Posts: 1,308

Plan: Atkins
Stats: 255/223/175 Female 5'11

BF:
Progress: 40%

Location: Pacific Northwest

Quote:

Originally Posted by yummys_gir

Pumpkin Casserole

Recipe By: Low Carb Recipes at http://www.lowcarbluxury.com
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Vegetables

-= Ingredients =-
6 cups cubed raw pumpkin
1 cup sour cream
1 egg
1 1/2 cups real mayonnaise
1/2 cup heavy cream
Freshly-ground black pepper ; to taste
Onion powder ; to taste
Salt ; to taste
Minced garlic ; to taste
3 green onions sliced
1/2 stick butter

-= Instructions =-
Preheat oven to 350 degrees.

Melt butter, add wet ingredients, mix thoroughly. Spray casserole dish with nonstick spray. Mix pumpkin with wet ingredients, pour into dish. Season and place green onions on top.

Bake covered with foil 45 minutes. Uncover and bake 15 minutes more.

This recipe yields 8 servings; 6.5 carb grams per serving.

Formatted for MC6 06-11-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 172 Calories; 18g Fat (91.6% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 72mg Cholesterol; 86mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

Tried this last night and it was delicious. Thank you 100 times

#54 ^

Wed, Oct-10-07, 14:48

Innocent1

Senior Member

Posts: 386

Plan: Atkins
Stats: 200.4/197.2/168 Female 5'5"

BF:
Progress: 10%

Location: SE Florida

Quote:

Originally Posted by BluePants

Tried this last night and it was delicious. Thank you 100 times

That sounds really good! I wonder how it comes out with no fiber? There's a ton of fiber in 6 cups of pumpkin isn't there??

#55 ^

Wed, Oct-10-07, 15:37

NoMoreJunk NoMoreJunk is offline

Senior Member

Posts: 125

Plan: Atkins/IF-21/3 or 19/5
Stats: 268/241/170 Female 5'7"

BF:way too much!!!
Progress: 28%

Location: Ontario,Canada

Hi All....

Just had to share my awesome!!! discovery... While making roast chicken for dinner and wanting to thicken the chicken stock for gravy....so..... Into the pot went the chicken stock then I added 3 tablespoons pureed pumpkin. Voila!!! thickened chicken gravy!!! .....this is my Low carb discovery of the day!!!

not quite a Pumpkin recipe but I thought it was worth some mentioning here...

Just had to share.

#56 ^

Wed, Oct-10-07, 16:16

bike2work

Senior Member

Posts: 4,536

Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"

BF:
Progress: 191%

Location: Seattle metro area

Quote:

Originally Posted by Kristine

I love making this Pumpkin Sausage Soup in the cold weather. It really hits the spot.

Kristine,

I made this last night and it was delicious! My modifications: fresh pumpkin instead of canned, hot Italian sausage instead of Jimmy Dean, and I added Italian kale (aka cavalo nero, aka dinosaur kale, aka lucianato kale). I also made the sausage into little meatballs instead of just having it loose.

Thanks for the suggestion!

#57 ^

Wed, Oct-10-07, 19:46

BluePants

OWL More Veggies

Posts: 1,308

Plan: Atkins
Stats: 255/223/175 Female 5'11

BF:
Progress: 40%

Location: Pacific Northwest

All the sausage that I founds has high fructose corn syrup in it. Do you use it anyway or have you found one without

#58 ^

Wed, Oct-10-07, 22:09

bike2work

Senior Member

Posts: 4,536

Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"

BF:
Progress: 191%

Location: Seattle metro area

Quote:

Originally Posted by BluePants

All the sausage that I founds has high fructose corn syrup in it. Do you use it anyway or have you found one without

I buy it at Whole Foods or Wild Oats. It doesn't have any kind of sugar or preservatives at either of those places. (But always check the label or the ingredients sign in the case to be sure.)

#59 ^

Thu, Oct-11-07, 05:44

SereneOne

Senior Member

Posts: 293

Plan: South Beach
Stats: 195/177.8/155 Female 55 inches

BF:
Progress: 43%

Location: Northern Virginia

I made a very basic beef stew last night (onion, beef, beef broth, splash of red wine vinegar, splash soy sauce: simmer for 2 hours) and it was a lot runnier than I wanted it to be. More like soup than stew. So I added a 15 oz can pf pureed pumpkin to it and WOW! was I pleased. It thickened it up and added a creamy texture to it but no pumpkin flavor.

#60 ^

Thu, Oct-11-07, 06:18

DietMonstr DietMonstr is offline

Senior Member

Posts: 533

Plan: PSMF
Stats: 160/145/125 Female 5'7.75"

BF:15.6%
Progress: 43%

Location: Maryland

I use canned pumpkin to thicken up my soups. My favorite is chicken soup, you cant really taste it, but it thickens it up, makes it really hearty and is full of nutrients! Just start your regular chicken soup, lots a veggies (celery, turnips, onion, leeks or whatever else), stock and chicken, add spices, and a can of pumpkin, stir and cook for about 45 minutes. Its so good, easy, filling and you dont miss the starch or potatoes!