Quick pilaf with pumpkin
- 1.5 st. long rice;
- 1 PC. onion;
- 320 g pumpkin pulp;
- refined oil for frying;
- 1 PC. sweet carrots;
- 4 g dried barberry;
- 1 pinch of suneli hops;
- seasoning for pilaf to taste;
- 1/3 head of garlic;
Rinse the rice several times with hot water until it is transparent. Drain liquid and add boiling water. Leave the cereal to swell while the rest of the ingredients are prepared.
Onion cut into medium or large half rings. Carrots – straws or sticks. In a small cauldron, heat refined oil and fry the prepared vegetables on it until soft and golden brown. Chop the pumpkin into large cubes and pour into the vegetable mass.
After 5-6 minutes, add all the prepared spices and salt to the pan. Pour boiling water over the products and simmer under the lid for 17 minutes.
Spread the slightly swollen rice in an even layer over the surface of the vegetable zirvak. Drown the unpeeled garlic cloves in the groats.
Cook the dish over medium heat. When the rice is half softened, turn off the stove, cover the cauldron with a lid and leave the pilaf to infuse for 12 minutes. Stir and serve a treat in portions with pickled vegetables. To taste, you can cook such pilaf with any meat.
Salad with baked pumpkin and cheese
- 480 g pumpkin pulp;
- 120 g bulgur;
- 160 g feta cheese;
- 1 PC. red onion;
- 1.5 st. boiling water;
- 3 art. l. lime juice;
- 90 g spinach;
- 3 pcs. cloves;
- 3 art. l. walnut kernels;
- a pinch of coriander;
- 3 art. l. olive oil;
- freshly ground black pepper.
Cut the pumpkin pulp into small pieces, sprinkle them on a baking sheet covered with baking paper, sprinkle with salt / pepper and bake for half an hour at 170 – 180 degrees. Refrigerate vegetable cubes.
Combine in a bowl all the bulgur, salt, cloves, 1 tbsp. l. olive oils. Mix the ingredients and pour boiling water. Infuse for half an hour, then drain the water. Cool the cereal.
Finely chop the red onion. Fill it with 1 tbsp. l. lime juice, leave for 12 – 15 minutes.
Select a clove from the cooled bulgur and pour the grits into a capacious salad bowl. Add baked pumpkin, pickled onion, randomly chopped spinach leaves, cheese cubes, coriander.
Coarsely chop the walnut kernels with a knife, fry them in a dry frying pan for a couple of minutes. Sprinkle over salad. Season the finished appetizer with a sauce of the remaining lime juice and olive oil. Season the dish if necessary.
Korean Pumpkin Snack
- 430 g pumpkin;
- 1 PC. onion;
- 3 – 4 cloves of garlic;
- 1.5 st. l. liquid bee honey;
- 2 cm hot red pepper;
- a pinch of ground coriander;
- 2 tbsp. l. natural apple cider vinegar;
- 0.5 tsp fine salt;
- 60 ml vegetable oil;
- 1.5 tsp seasonings for Korean carrots.
Peel the pumpkin from the peel, remove all the seeds from it. Grind the remaining pulp with a Korean carrot grater.
Pour a special seasoning for a snack, salt, ground coriander, add all crushed or finely chopped garlic, miniature cubes of hot pepper to the vegetable. Pour in natural apple cider vinegar mixed with honey.
Cut the onion into the thinnest half-rings, fry in hot vegetable oil until soft. Together with fat, send pieces of vegetable to the pumpkin. Mix all ingredients and refrigerate for at least 2.5 hours.
Pumpkin salad with canned olives
- 220 g pumpkin pulp;
- 90 g pickled cheese;
- 30 g olives;
- olive oil;
- a pinch of Mediterranean herbs;
Cut the vegetable pulp into small equal pieces. Pour the pumpkin pieces into a salad bowl. Top with a small amount of oil mixed with salt, pepper and Mediterranean herbs. Break the cheese with a fork and add to the salad bowl.
Put the olives from the jar in a colander. When excess liquid drains, cut them into halves or quarters. Pour into salad. Mix all the ingredients and serve as an appetizer for dinner. This dish will only take a few minutes to prepare.
Pumpkin salad for the winter
- 530 g of peeled pumpkin;
- 1 PC. sweet bell pepper;
- 1/2 onion;
- 1 large carrot;
- 60 ml of any vegetable oil;
- 4 garlic cloves;
- 25 g of granulated sugar;
- 15 g coarse salt;
- 1.5 st. l. table vinegar.
Cut into strips peeled carrots, pumpkin and sweet peppers. Chop the onion into small cubes. In a saucepan, heat the vegetable oil and fry all the pre-prepared vegetables on it, except for the pumpkin. Cook the ingredients for 10 – 12 minutes over low heat with frequent stirring.
Add pumpkin. Continue roasting for another 17 minutes.
- Take half a glass of boiled water, with salt and granulated sugar dissolved in it.
- Throw in the miniature garlic cloves.
- Pour table vinegar.
- Mix the ingredients.
Add marinade to saucepan. Cook the mass for another 6 – 7 minutes, then remove from the stove. Quickly decompose the resulting salad into prepared sterile jars. Screw containers with metal lids. Turn the jars over and wrap them in a blanket. After the containers have completely cooled down, remove the cover and move them to storage in a cool place.
French Pumpkin Soup
- 530 g of peeled pumpkin;
- 1 large white onion;
- 60 g of root celery;
- 330 g potatoes;
- a pinch of dry ground ginger;
- 1.5 st. fatty milk;
- 40 g butter;
- a handful of homemade white crackers with garlic.
Heat up butter in a saucepan. Fry large pieces of onion on it for 3-4 minutes. Pour pieces of celery, pumpkin, potatoes into the same container. Pour the components with a small amount of boiling water (it should only slightly cover the vegetables).
Salt the soup and cook until all the ingredients are soft. Pour the finished broth into a separate bowl. Beat thicken with a blender until smooth. Dilute with broth to the desired consistency. Pour in warm milk. Warm the soup for 8 – 9 minutes over low heat, add ground ginger.
Serve hot. Sprinkle each serving with garlic croutons.
Lentil soup with pumpkin
- 270 g pumpkin pulp;
- 130 g lentils;
- 1 PC. carrots;
- 1 large tomato;
- 1 PC. white onion;
- 3 art. l. sunflower oil;
- fresh greens;
- fragrant herbs.
Chop the onion and carrot into small cubes. Chop the pumpkin into small random pieces. Fry chopped vegetables in hot sunflower oil in a heavy-bottomed pan. When they become soft, add the grated tomato without the skin.
Rinse the lentils thoroughly and put in a container with vegetables. Pour in about 1 liter of filtered water. The exact amount of liquid will depend on what consistency you want the soup to end up with.
Bring the mass to a boil. Add salt, aromatic herbs. Boil the soup until the beans are cooked. After turning off the stove, let the dish brew for 5 minutes under a tightly closed lid. Garnish the finished soup with chopped fresh herbs. It is delicious to complement it with homemade fat sour cream or cream.
- 430 g pumpkin;
- 2 table eggs;
- 1.5 tsp ground cinnamon;
- 130 ml of fatty kefir;
- granulated sugar to taste;
- 130 g wheat flour;
- salt on the tip of a knife;
- vegetable oil for frying pancakes.
Peel raw pumpkin from everything superfluous – peel, seeds, fibrous dense inner part. Grate the vegetable with a grater with medium or large divisions.
Pour the raw eggs into a separate bowl. Beat them with salt and sugar. The latter will be enough 2 – 3 tbsp. l. Slightly heat the fermented milk product. Pour kefir into the egg mass. Pour the sifted first-class flour and ground cinnamon there.
Thoroughly mix the resulting dough, add grated pumpkin to it. Repeat mixing of the thick mass.
Heat vegetable oil in a cast-iron pan and put several portions of pumpkin dough into it with a large spoon. Fry the pancakes on both sides until a beautiful crust. Move the finished bright cakes to paper towels to rid the dish of excess fat. This simple recipe can be modified to your liking by adding grated apples, raisins and other favorite ingredients.
Manti with meat and pumpkin
- 3.5 st. first-class flour;
- 1 st. filtered water;
- 1 table egg;
- 680 g of beef pulp;
- 280 g of peeled pumpkin;
- 2 heads of onions;
- ground black pepper.
- Heat filtered water and pour into a deep bowl.
- Send the contents of a raw egg there.
- Throw in a pinch of salt.
- Whip the ingredients with a hand whisk.
- Introduce all the sifted flour into the dough base in small portions.
- Knead a very tight dense dough that does not stick to your fingers. Put it in a bag and move it to cool for 10 minutes.
Cut the beef into medium pieces and pass through a meat grinder. Grind pumpkin pulp in the same way. Combine vegetable and minced meat, salt and pepper. Add miniature diced onions. You can use any fresh chopped herbs. Mix the filling thoroughly with your hands. If it turned out not juicy enough – pour 1/2 tbsp. boiled cold water.
Take the dough out of the bag and cut into small pieces. Roll each into a round cake. Fill with stuffing. Form manti. How to sculpt such products correctly can be seen on thematic diagrams and photos.
Put the blanks on the oiled circle of the multicooker or in the pan-mantle. Cook the dish with active boiling of water for no longer than half an hour. Serve with your favorite sauce.
Oatmeal pumpkin cookies
- 230 g of peeled pumpkin;
- 80 g of oatmeal;
- 140 g whole grain flour;
- 80 g of granulated sugar;
- 90 ml vegetable oil;
- 1 tsp baking powder.
Fry the oatmeal in a dry frying pan for 10-12 minutes. Boil the pumpkin pulp, cut into cubes, until soft.
Combine the prepared products and kill them in a blender. Add all remaining dry ingredients to the mass. Pour in oil. Mix the dough well
Shape into small cookies and place on a baking sheet lined with parchment paper. Bake the treat for 25 minutes at medium temperature.
In order for the pancakes to always turn out to be airy and tender, the flour must be sifted through the finest sieve from a high distance. It is better to repeat the procedure 2-3 times.