She Likes Bento was created to encourage participants to cook from cookbooks that we've owned for a long time but have never cooked from in the past. This adorable little cookbook dedicated entirely to pumpkin recipes has been on my bookshelf for years. I bought The Pumpkin Cookbook [published by Hamlyn, 1996] several years ago from my local Williams-Sonoma during a clearance sale shortly after Halloween, probably in the late 1990s. I just love pumpkins and even have two other cookbooks dedicated to these classic symbols of autumn.
I prepared two recipes from The Pumpkin Cookbook recently. First I made Pumpkin Griddle Cakes that came out just okay. They're a cornmeal based griddle cake or pancake, which I thought would be amazing since I also love cornbread, but in fact, these griddle cakes were very plain. The pumpkin flavor was barely noticeable and it didn't have much other flavor either, even after I added a bit extra cinnamon and nutmeg. They weren't a complete waste, however, since there were no leftovers. But I still won't make them again.
|Pumpkin Griddle Cakes|
I give The Pumpkin Cookbook 3.5 out of 5 stars. Nice variety of recipes, but I think you can find so many more amazing pumpkin recipes in other places these days.
|Pumpkin, Chickpea and Banana Curry|
adapted from The Pumpkin Cookbook edited by Nicola Hill
2 tablespoons coconut oil (or other vegetable oil), divided
1 small onion, sliced
2 garlic cloves, minced
2 teaspoons grated or minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/4 lb. pumpkin, peeled, seeded and cut into 1/2" cubes
2 tablespoons hot (or mild) curry paste
2 ripe tomatoes
1 small red chili pepper
1/2 teaspoon salt
1 1/2 cups vegetable stock (or water)
1 14 oz. canned chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon garam masala
1 slightly under ripe banana
1-2 tablespoons chopped cilantro
1. Heat 1 tablespoon oil in a saucepan until hot and add onion, garlic, ginger and spices, cooking until onion begins to brown, about 5 minutes.
2. Add the tomatoes, chili pepper, salt and stock (or water) and reduce heat to a simmer, cooking for 5-10 minutes.
3. Toss the chopped pumpkin with the curry paste in a bowl.
4. Heat 1 tablespoon oil in a skillet until hot and add the pumpkin. Fry for 5 minutes or until golden.
5. Add the pumpkin to the simmering tomato and spice mixture. Add the chickpeas, sprinkle with garam masala, cover and cook for 15 minutes or until the pumpkin is tender. (Poke it with a fork or the tip of a knife).
6. Peel and slice the banana into chunks. Add to the pumpkin mixture and cook for a few minutes more until the banana is heated through.
7. Sprinkle with fresh chopped cilantro and serve.
|Another Indian feast at home!|
Cookbook Challenge Update
Here's a review of the recipes I've cooked so far for the Cookbook Challenge.
From Autumn by Susan Branch:
Butternut Shotglass Soup
From Indian Regional Classics by Julie Sahini:
Moghul Shrimp in Cream Sauce
Orange-Cinnamon Basmati Pilaf
Moghul Chicken Korma
From The Pumpkin Cookbook edited by Nicola Hill:
Pumpkin Griddle Cakes
Pumpkin, Chickpea and Banana Curry
I signed up for the Creative Croissant Level of 3-5 recipes, which I've already surpassed having made 8 recipes already. However, I did want to cook from five different cookbooks, so I'm still going to try to get to the other two cookbooks before the end of the month. Wish me luck!
The Cookbook Challenge runs through the end of November, so if you'd like to join in, visit Cynni's sign up post HERE. Hope to see you cooking from a much neglected cookbook on your shelves soon!
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Note: your post does not have to be posted on the weekend, but do visit Beth's blog over the weekend to link up your post.