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Pumpkin is the main autumn vegetable
Autumn is traditionally season of a pumpkin. Among all vegetables pumpkin takes first place for a great deal of nutritive materials. If you think that it's difficult to prepare pumpkin because of its hardness, we advise you to put pumpkin for a minute in a microwave oven. Pumpkin's peel will become soft enough.
During cold season we advise you to eat pumpkin in large quantities for prevention from chill. More over, by this simple measure you greatly reduce a risk of stroke. The pumpkin boiled in proportion 1:1 with red beams without sugar uses in cure of diabetes and edema.
Pumpkin contains good balanced of the following nutritive materials:
Vitamin A
Green peel and orange pulp contains a lot of beta-carotene which transforms in human organism in vitamin A. Vitamin A is necessary for our eyes, mucous tunic and skin. It protects from viruses, elaborate the resistibility against catarrhal and infectious sickness. More over, beta-carotene is effective in prophylaxis of atherosclerosis, cancer and heart disease, and eye strain also.
Vitamin C
Though vitamin C takes part in synthesis of collage from protein, it is also necessary for immunity rise. It has antioxidant behaviour that protects active forms of oxygen. Vitamin C gets in skin, protects from chill or help to quickly recover from it.
Vitamin E
Vitamin E checks the fats oxidation, protects cell membrane from active ferments which destroy cells, prevents heart diseases, stroke, cancer. Also it makes better circulation of the blood. Vitamin E is effective as preventive measures against climacteric syndrome and ageing.
Pumpkin seeds contain a lot of protein, fat, vitamin A, B, E. They are effective against increased blood pressure and edema during pregnancy.
Keeping
- Buying a pumpkin choose hard and without damages.
- Keep the pumpkin in a room, not in refrigerator.
- If pumpkin is not eaten at once, cut off skin, cut the pulp and put in freezing room. There is another way. Cut off skin, cut the pulp on pieces and boil. Then pound, cool and put in freezing room. In such form you can use pumpkin for soups, cutlets, puddings.
- If you put pumpkin in refrigerator and plan to cook it neat day, necessarily turn it with polyethylene film.
Various cources with pumpkin
1. Boiled pumpkin (Kabocha-no nimono)
1. Wash pumpkin and put it for one minute in microwave oven so as to cut it easier.
2. Clean pumpkin from seeds. It's possible not to peel a thin skin. In case of a thick skin it's better to cut off upper part.
3. Cut the pumpkin in triangular pieces 4-5 cm length. Put pieces in a pan skin first, add water so as to cover pumpkin completely, add salt, bit of vinegar (to save pumpkin's color) and boil.
4. When pumpkin is ready, add sugar and a bit of soy sauce.
2. Spaghetti with pumpkin in creamy sauce (Kabocha-no kurimu spaghetti)
Preparation time - 14 min, calorie content - 673 kcal
Ingredients (2 servings):
Pumpkin - 240 g
Bacon - 2 pieces
Bulb onion - 1/4 clove
Olive oil - 1 tb.sp.
Creamy sauce (buy ready) - 150 g
Milk - 70 ml
White wine 30 ml
Spaghetti 160 g
Salt - to your taste
Black pepper - to your taste
Grated cheese (Parmesan) - to your taste
Parsley - 1 shoot
Preparation:
1. Skin the pumpkin and clean from seeds, cut the pulp in form of small blocks. Put in heat-resistant utensil, cover with polyethylene film, place in a microwave oven and bake 3 minutes.
2. Cut the bacon on pieces 1 cm wide, cut the onion, stew in olive oil, then add creamy sauce, milk and white wine and boil.
3. Put the pumpkin and cooked spaghetti in frying pan with bacon, mix, add salt and pepper. Put in plate, sprinkle with grated cheese and cut parsley.
3. Creamy baked pudding with minced meat and pumpkin
(Kabocha to hikiniku-no kurimu guratan)
Preparation time 20 min. Calorie content - 471 kcal
Ingredients (2 servings):
Pumpkin - 350 g
Bulb onion - 1/3 clove
Olive oil - 1 tb.sp.
Minced meat (beef and pork) - 100 g
Creamy sauce - 160 g
Milk - 60 ml
White wine - 20 ml
Salt - to your taste
Black pepper - to your taste
Nutmeg - to your taste
Grated cheese (Parmesan) - 2 tb.sp.
Bread-crumb - 1/2 tb.sp.
Preparation:
1. Skin the pumpkin and clean from seeds, cut the pulp in form of small blocks. Put in heat-resistant utensil, cover with polyethylene film, place on microwave oven and bake 3 minutes.
2. Cut the onion. Heat the olive oil in frying pan, fry the onion and minced meat till crumbly condition, add creamy sauce, milk, white wine and stew. Then add pumpkin, mix and add salt, pepper and nutmeg.
3. Put the mixture in the dish for backing, sprinkle with grated cheese and bread-crumb, bake in oven for 4 minutes.
4. Vegetable cutlets (Kabocha-no coroke)
Preparation time - 32 min. Calorie content - 454 kcal
Ingredients (2 servings):
Pumpkin - 200 g
Bulb onion - 1/4 clove
Vegetable mixture (frozen) - 100 g
Vegetable oil - 1 tb.sp.
Black pepper - to your taste
Wheat flour - a little
Egg - 1
Bread-crumb - a little
Oil to fry - on your taste
Cabbage - 50 g
Tomatoes "Cherry" - 4 items
Parsley - on your taste
Ketchup - 1.5 tb. sp.
Mayonnaise -1.5 tb.sp.
Preparation:
1. Skin the pumpkin and clean from seeds, cut the pulp in form of small blocks. Put in heat-resistant utensil, cover with polyethylene film, place in a microwave oven and bake 5-6 minutes. Then, while the pumpkin is hot pound it.
2. Cut the onion. Unfreeze vegetable mixture in advance.
3. Bring the oil to a great heat, stew vegetable mixture. Add the pumpkin, mix and pepper.
4. Shape cutlets; roll them in flavour, egg and bread-crumb. Warm up the oil till 180 degrees and fry cutlets till goldish color. Put cutlets on a plate, serve with cabbage, tomatoes, parsley and sauce made from ketchup and mayonnaise.
5. Spring rolls with pumpkin and chocolate flakes
(Kabocha-no kurepu roru)
Preparation time - 35 min. Calorie content - 147 kcal
Ingredients (8 items):
Pumpkin (without skin and seeds) - 1/6
Sweet syrup (in small containers) - 2 items
Cinnamon - on your taste
Cream - 3 tb.sp.
Chocolate cookie - 4 items
Flour "Hakurikiko" (flour with shortage of gluten) - 50 g
Sugar - 25 g
Salt - to your taste
Egg - 1
Milk - 1/3 cup
Melted butter - 10 g
Butter - to your taste
Preparation:
1. Cut the pumpkin on pieces, put in heat-resistant soup plate, cover with polyethylene film, place in a microwave oven and bake 7-8 minutes.
2. Pound hot pumpkin thoroughly adding at the same time sweet syrup, cinnamon and cream. When pumpkin get cold a little, add broken-down cookies and mix.
3. Pour bolted flour, sugar, salt and egg in deep dish and mix thoroughly to avoid nubbins. Pour milk little by little, then add melted butter.
4. Oil frying pan 12 cm in diameter, bring to a great heat, pour the batter for one pancake. When batter dry out a little, turn pancake over.
5. Take the filling out on pancakes and roll.
6. Pumpkin tempura (Kabocha-no tempura)
Ingredients (4 servings):
Pumpkin - 1/4
Paste:
wheat flour - 80 g
cold water - 3/4 cap
egg - 1/2
Vegetable oil for frying - as required
Preparation:
1. Clean the pumpkin from seeds, cut in pieces 5 mm thick and wash out thoroughly.
2. Paste: bolt the flour 2 times, add cold water, egg and mix till homogeneous mass without nubbins.
3. Heat the oil till 170 degrees so as pumpkin during frying rise to the surface right away. Dip pumpkin in paste and fry. As soon as tempura is ready, put it on blotting-paper to move surplus of oil away.
7. Pumpkin cream-soup (Kabocha-no kurimu supu)
Ingredients (2 servings):
Pumpkin - 350 g
Bulb onion - 1/3 clove
Olive oil - 2 tb.sp.
Water - 300 ml
Cream - 50 ml
Black pepper - to your taste
Parsley - to your taste
Preparation:
1. Skin a pumpkin and clean from seeds. Cut on pieces cm 5 thick. Cut an onion. The Pumpkin and onion fry slightly, add water and boil till the pumpkin become soft.
2. Cooked pumpkin crumble up in mixer, pour out back in pan, add cream and pepper. Boil some more minutes.
3. Decorate with cut parsley.
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