Pumpkin soup recipe

Corn and pumpkin muffins recipe

Ingredients:               1 cup of all-purpose flour

                                      3/4 cup of cornmeal

                                      1 tsp of baking powder

                                      1/2 tsp of baking soda

                                      1/4 tsp of salt

                                      2 eggs

                                      1 cup of pureed pumpkin

                                      1/2 cup of brown sugar, packed

                                      1/4 cup of canola oil

                                      1 cup of pecans, roughly chopped

Preparation :

1. Preheat oven to 425°F (230°C). Grease muffin pan.
2. In a large bowl, mix flour, cornmeal, baking powder, baking soda and salt. Make a depression in the centre. In a small bowl, mix eggs, pumpkin, sugar and oil.
3. Pour egg mixture into the depression in the dry ingredients. Mix just enough for ingredients to be damp. Add pecans. Divide dough in the muffin tins.
4. Bake 15 to 18 minutes, until a toothpick comes out clean from the centre of the muffins.

Stuffed zuchini recipe

Ingredients:                8 zucchinis

                                      1 lb of medium ground beef

                                       ½ cup of chopped onions

                                       ½ cup of chopped green and red bell peppers

                                       1 clove of minced garlic

                                       ¼ cup of fresh parsley

                                       ¼ tsp of basil

                                       ¼ tsp of oregano

                                       ¼ cup of chicken broth

                                       2 tomatoes, peeled and cut into 8 pieces

                                       2 tbsp of red wine

                                       ½ cup of bread crumbs

                                       ¼ cup of grated parmesan cheese

                                       ½ cup of grated cheddar cheese

Preparation:

1. Slice zucchinis en in half lengthwise.
2. Scrape out the inside and set aside.
3. Cook meat and crush with a fork.
4. Once the meat is cooked, mix in a bowl with parsley, onions, garlic and seasoning. Cook this mixture in a frying pan for 4-5 minutes.
5. Add zucchini flesh, tomatoes and liquid.
6. Cook over low heat for 5 minute, stirring constantly.
7. Sprinkle with breadcrumbs and grated parmesan.
8. Place mixture in the zucchinis and sprinkle with grated cheddar cheese.
9. Bake in oven at 350°F for 20-30 minutes, or until cheese reaches desired consistency.

Beef-in-a-pumpkin stew

Ingredients:               2 lbs of stewing beef in 1 inch cubes

                                      3 tablespoons of vegetable oil

                                      1 cup of water

                                      3 large potatoes, peeled and diced

                                      4 carrots, sliced

                                      1 large green pepper, seeded and chopped

                                      4 garlic cloves, chopped

                                      1 onion, chopped

                                      2 teaspoons of salt

                                      1/2 teaspoon of pepper

                                      1 can (15 oz) of whole peeled tomatoes, cut

                                      2 tablespoons of powdered beef broth

                                      1 pumpkin

Preparation:

1. Heat 2 tbsp of cooking oil in a large pot at medium-high heat. Evenly brown beef. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and let simmer about 2 hours.
2. Dissolve broth into the beef mixture. Add tomatoes.
3. Preheat oven to 325°F (165°C).
4. Slice the top of the pumpkins and remove seeds and pulp. Place the pumpkin in a large oven-safe dish. Pour the beef mixture into the pumpkin. Brush the outside of the pumpkin with remaining oil.  
5. Cook in the oven for 2 hours or until the pumpkin is tender. Serve stew directly in the pumpkin after having scraped the edges to have a bit of pumpkin flesh in each bowl.