homemade pumpkin puree

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homemade pumpkin puree | aneelee.com

I have a confession: I have never baked with canned pumpkin puree.

I didn’t grow up eating pumpkin pie or pumpkin bread or pumpkin anything. Our holiday gatherings tended to have flan or Lulu’s choco-flan or dulce de camote. The closest I came to pumpkin in October were those little pumpkin-shaped candies that my mother would throw out of our Halloween baskets (source: dangerous halloween candy urban legend of the mid-80s).

I baked my first pumpkin pie only a few years ago and by then had already switched gears to cooking from-scratch as much as possible. I figured I’d skip the canned stuff. Roasting and pureeing the pumpkin went easily enough. My first pie was not very pretty though and I had a really hard time getting it to set. My aha did not come until my second pie. I decided to strain the excess liquid from the puree until it stuck to a spoon and voila! Set pie and a perfect (flexible) consistency for all things pumpkin.


Homemade Pumpkin Puree

  1. Slice the stem off and cut in half.
  2. Place the pieces face down on a large rimmed baking sheet and roast in a preheated 375º oven until the skins start to brown and wrinkle and pokes easily with a fork.
  3. Scoop the sweet stuff out and puree it in either a food processor or blender (Food mills work, too, but I like the smoother texture that you can get out of an electrified tool).
  4. Transfer pumpkin puree to a cheesecloth lined strainer until your puree is no longer runny.

One pumpkin usually makes about 2 ½ cups of the more firm puree. I freeze whatever goes unused in one cup portions for later batches of bread, tortillas, and any other pumpkin-y things that come up.

veggie meal plan – october 5, 2014

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vegetarian meal plans

veggie meal plan - 10/5/14 | aneelee.comPicked up my CSA stash yesterday and the kitchen now has Fall oozing out of every nook and cranny. We have greens! I’ll be making my usual batches of beans, roasted veggies, and sauces to help ease dinner and lunch prep during the week later today. Also have my eye on these new(ish) things for the week:

Sweet Potato Waffles
Quick Pickled Beets
French Lentil Salad
Miso Soup with Rice & Poached Egg
Braised Coconut Spinach w/ Chickpeas and Lemon

What do you have planned for the week?

veggie meal plan – september 29, 2014

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vegetarian meal plans

veggie meal plan - 9/29/14 | aneelee.wordpress.com

Thanks for letting me take a week off! We had some lovely family downtime and I feel re-energized after a library visit and some much-needed kneading time in the kitchen. I’m back with a quick list of what I have planned for the week. CSA pickup is on Saturday so we are working with the little we have a left, a few store-bought vegetables (hi, broccoli!) and the pantry. Leaving plenty of room for a little bit of winging it.

Broccoli, Lemon & Parmesan Soup | Chickpea Salad Sandwiches
Pantry Soup
Beet Spaghetti | Spinach Salad with Pears & Walnuts
Black Beans & Rice
Homemade Pizzas

Snacks & Beverages
Squash-Parmesan Crustless Mini-Quiches
Zucchini Bread
Grilled Tomato Salsa

What are you cooking?

tiny moments

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familia / food-related

tiny moments | aneelee.wordpress.com

Sometimes, this is all it takes to send my memory wandering back to my mom’s kitchen. Her flour was stored in the smallest of the Tuppeware set and was only brought out on occasional Sundays when we needed to bread our milanesas. Laundry, football, chores, and working together in the kitchen are what the muddy memories are filled with. A lot like what we have going on at home today.

I inherited the entire set when she moved her kitchen to Merida a few years ago and they hold flours for baking. This lovely little pattern only happens when the container is filled to the brim (rarely). Do you have anything in your kitchen from your parents’ house? What does it remind you of?