Pumpkin Analogy and Tasty Pumpkin Recipes

At this season of the year when pumpkins are plentiful for decorating, cooking and baking, I'd like to share a wonderful analogy about pumpkins and Christians.

A woman was asked by a coworker, "What's it like to be a Christian?" 

The coworker replied,  "It's like being a pumpkin.  God picks you up from the patch, and washes all the dirt off of you.  Then He scoops out all the yucky stuff from your life, removing seeds of doubt, hate, and greed.   Then He carves a big smile on your face, and puts His light inside of you to shine for all the world to see!"

Recently [October 17th], I visited Kitty's Kozy Kitchen blog, and got a fabulous recipe for Decadent Pumpkin Oatmeal.   I amended the recipe somewhat by sprinkling two tablespoons of chopped walnuts on top after cooking, then drizzling a little pure maple syrup and milk over it [instead of ice cream or frozen yogurt].  What a healthy, nutritious breakfast.   Try it, you'll love it!

Pumpkin is very nutritious.  To read about its virtues go to Nutrition and You.  

Here's a pumpkin recipe that I've made a couple of times this fall, that's yummy!

Pumpkin, Chicken and Cranberry Pasta

1 lb. Penne Rigate Pasta [tube shaped] - I use whole wheat pasta

1 tablespoon oil

1 1/2 cup finely chopped onion

1 large clove garlic, minced

1 teaspoon fennel seeds

1 teaspoo0n chicken bouillion granules

1/2 teaspoon salt

1/4 teaspoon black pepper

1 [12. oz] can evaporated milk

1 cup milk - divided [2% or whole milk]

2 tablespoons all-purpose flour

1 [15 oz.] can solid pack pumpkin [not pie filling]

2 boneless chicken breasts [about 3 cups]

1 1/2 cup Craisins

1/4 cup Parmesan cheese

Prepare pasta according to package directions.  When done set aside.

While pasta is cooking, heat oil in large skillet and saute onions, garlic and fennel seeds until translucent.  Cut chicken breasts into thin strips and add to skillet, stir frying until cooked [about 8 minutes].  Set aside.

Mix flour with 1/4 cup milk and stir until smooth.   In a large sauce pan combine 3/4 cup milk, evaoprated milk, milk/flour thickening, salt, pepper and chicken bouillon.  Whisk over medium heat until slightly thickened.   Stir in pumpkin.  Add remaining ingredients:  pasta, chicken/sauteed onions, and Craisins.  Toss lightly until well blended and cook on low just until heated through.  Serve immediately with Parmesan cheese sprinkled on top.   Yield:  6 servings.

[Served with Pumpkin Cream Black Tea and Chocolate Chip Pumpkin Bread]

[Note: I have made this and served it in individual small pre-baked pumpkins, with a puff pastry top. It makes a lovely presentation.]

My very first blog post on January 24, 2012 featured a recipe for Pumpkin/Turkey Chili.  You can see the recipe here. 

Now I'm off to check out some other pumpkin recipes for this wonderful time of the year.

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Today I'm linking to Bernideen's Tea Time Blog for "Open House"