The Great Pumpkin: Fact or Fiction?

A Little Halloween Fun

We have heard of the Tooth Fairy, the Easter Bunny, and Santa Claus, but what about the Great Pumpkin? The only one rumored to have seen him has no corroborating witness to validate the claim. Does he really exist?

This issue needs to be resolved once and for all. It started with Charles Schultz and a little boy named Linus, but it has taken on a life of its own. Now, all kids want to know the origins of the Great Pumpkin.

According to Linus, the Great Pumpkin visits all of the pumpkin patches around the world. He appears to the one who has the best pumpkin patch in his opinion. The kids waiting for him will receive candy and treats for their efforts.

First of all, kids don’t grow pumpkins. They may have started off by planting the seeds, but most of the day to day work is done by the adults. So, why do the kids get all the fun?

The Great Pumpkin was thought up by Peanuts creator Charles Schultz. One of his most memorable characters, Linus Van Pelt, tries to convince all of his friends that they should wait in a creepy old pumpkin patch instead of going door to door for their treats.

Of course, they ignore him except for Charlie Brown’s sister, Sally. She is so love-struck that she can’t see the pumpkin poo for the starts in her eyes. But, even she has her limits. Year after year, she is left with no candy and itchy arms from spending the night in the pumpkin patch. I wonder if her parents knew where she was.

Many parents have endeavored to solve their kid’s curiosity with a little Great Pumpkin action of their own. Instead of waking up to the horror that their kids have snuck off to sit in a pumpkin patch all night, they have used the Great Pumpkin idea to start their own holiday traditions.

Kids who donate part of their candy haul for a good cause will get a visit from the Great Pumpkin. He will take the donated candy and leave a toy or some cash in its place. Hey, no one can eat all that candy and they get good stuff out of the deal.

There are other ways for the Great Pumpkin to manifest himself during the fall months. Maybe the Great Pumpkin actually takes over for the Tooth Fairy so she can go on vacation for a few months. Who knows? I guess we’ll all find out this fall if Linus was right.

Friday Herb Fun Day: Fennel

Fennel: The Health Benefits May Surprise You

If you have ever used fennel in your meal preparations, you immediately notice the licorice aroma. This is because fennel is a key component in licorice. This herb, though not widely used, is nonetheless quite popular among culinary experts. Most notably used in Italian cuisine, fennel has many health benefits which will be discussed herein.

Fennel is a yellow-flowered herb originating in the Mediterranean, but now commonly used in Europe and Asia. You’ve no doubt heard of fennel seeds? Well the seeds, leaves, and roots of the fennel have been used as medicinal agents as far back as ancient China. Used for congestion, conjunctivitis, stimulating appetite (which is why most Italians serve fennel as an appetizer), and increases the flow of breast milk. It has also been used to treat colic in infants. Fennel also serves as prevention against muscle spasms and helps to relieve gas and an upset stomach. Fennel is an antispasmodic, diuretic, expectorant and stimulant.

Fennel seed is used for treatment of digestive problems such as bloating, flatulence and mild spasms of the gastrointestinal tract. Fennel syrup is used for the upper respiratory tract. Externally, the oil eases muscular and rheumatic pains. Fennel and its juice contain some valuable properties. The nutrients are similar to those in celery, which belong to the same family, but it is the essential oil that promotes relief for an upset stomach. It is also used for cancer patients after radiation and chemotherapy treatments to help rebuild the digestive system. Fennel seed ground and made into tea is believed to be good for snake bites, insect bites or food poisoning. It increases the flow of urine. It is gargled for hoarseness and sore throats.

Combined with carrot juice, fennel is very good for eye conditions such as night blindness or a weakening of the optic nerve. In addition, if you add beet juice to carrot and fennel, the efficacy of all three creates a remedy for anemia and excessive menstruation. Fennel is also used in drugs to treat chills. In fact, if you boil the fennel leaves and inhale the steam, it can relieve asthma and bronchitis conditions.

As you can see, the fennel herb has a variety of medicinal properties and can be eaten cooked or raw. If you wish to use fennel and partake in its obvious benefits, you can make a juice of fennel and carrots, or combine these with beet juice as well. You can use a blender or a juicer. Either way, you will be promoting good health in using fennel as part of your dietary regimen, since a preponderance of evidence suggests it promotes weight loss as well. While fennel has long been associated with Italian cuisine, it has now become one herb growing in popularity across many cultures.

Kid Friendly Recipe of the Week

Wow it's Thursday again - Let's see what we have for you this week. This is a real easy one for the kids.

Turkey Lunch Kabob - Because food on a stick tastes better!

Ingredients:

cheddar cheese, cubed
ham, chicken or turkey breast cubed
green pepper
cherry tomatoes
kabob skewers - *NOTE: for very small children you may want to cut off the sharp point of the kabob or use plastic skewers

Instructions:

Cut cheese and meats into cubes. Cut pepper into chunks.Thread onto skewers alternating cheese, meat, veggies. This makes a great sandwich replacement and makes veggies like peppers and tomatoes more fun for little fingers to try.

More Pumpkin Recipes

It's Wednesday and almost time for Halloween so here are some more pumpkin recipes to share.

Moist Pumpkin Tube Cake

What You Need:

2 1/2 C cake flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ginger, ground

1/2 tsp. nutmeg, ground

1 1/2 tsp. cinnamon, ground

1/2 tsp. cardamom, ground

1 C unsalted butter, room temperature

2 tsp. vanilla extract

2 C brown sugar, packed

4 eggs, room temperature

1 C pumpkin puree

1/2 tsp. cream of tartar

How to Make It:

Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.

Place the butter into a large mixing bowl and beat with an electric mixer until creamy.

Pour the brown sugar 1/2 C at a time being sure to beat well each time.

Pour in the vanilla extract and continue beating for 2 minutes.

Separate the eggs into two separate bowls setting the whites off to the side.

Beat the egg yolks slightly then add them to the butter mixture and mix to combine.

Place the pumpkin puree into the butter mixture and continue beating until smooth.

Beat in the flour mixture 1/3 at a time and only mixing until moist.

Place the cream of tartar into the bowl with the egg whites.

Beat on low speed until soft peaks begin to form when beaters are lifted out.

Fold into the batter.

Heat the oven to 350 degrees.

Coat a 10 in tube pan with a non stick cooking spray.

Spread the batter evenly into the prepared pan.

Bake 40 minutes or until the top springs back when lightly touched with a finger.

Cool well before cutting into slices.

16 Servings

The pumpkin puree and egg white mixture make this cake moist and a delight to eat. The spices give it just the right kick and make this cake a hit with everyone who tries it.

Edible Halloween Jack-O-Lanterns

What You Need:

4 3/4 C all-purpose flour

2 TBSP baking soda

3/4 tsp. salt

1/2 tsp. baking powder

2 tsp. cinnamon

1 1/2 tsp. ginger, ground

3 sticks unsalted butter, softened

1 3/4 C sugar

2 lg. eggs

1 tsp. vanilla extract

1/2 C pumpkin puree

How to Make It:

Sift together the flour, baking soda, salt and baking powder.

Sprinkle in the cinnamon and ginger and toss to combine well.

In a separate bowl beat together with an electric mixer the butter and sugar until smooth and creamy.

Place one egg into the bowl and mix until combined.

Add the second egg and the vanilla and continue to mix on medium speed until all the ingredients are incorporated together.

Place the pumpkin puree into the mixture and continue to beat just until the pumpkin is mixed in.

Turn the mixer on low and beat the mixture for 45 seconds increasing the speed from low to medium as you mix.

Place the cookie dough on a clean flat surface

Roll the dough into 2 in. logs and wrap each log in plastic wrap.

Chill the cookie dough in the refrigerator for 1 1/2hours.

Set the oven temperature to 350 degrees and allow heating up.

Line cookie sheets with parchment paper.

Cut the logs into 1 in. slices and place the slices on the prepared cookie sheets.

Bake 13 minutes or until the cookies just begin to crack.

Makes 4 doz. cookies

These can be decorated to look just like a jack o lantern with a little white icing colored with a few drops of food coloring. Use gel icing to make the eyes and mouth. Replace the pumpkin puree with molasses for a different treat.

Enjoy your Halloween.

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Pumpkin Recipes

In honor of Halloween and Pumpkins: I figured we would feature some more Pumpkin recipes this week.

Chilled Pumpkin Pie Delight

What You Need:

1/2 C brown sugar

4 tsp. unflavored gelatin

1 TBSP instant coffee

1/2 tsp. ginger

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 C boiling water

1 pt. vanilla ice cream

1 C pumpkin puree

1 9 in graham cracker crust

How to Make It:

Place the brown sugar into a mixing bowl.

Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.

Toss carefully to combine.

Very carefully pour the boiling water over the top.

Stir until completely dissolved being sure to stir from the bottom up.

Add the ice cream one spoonful at a time stirring after each addition.

Fold in the pumpkin puree until completely mixed in.

Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.

Place the mixture into the graham cracker crust.

Cover and refrigerate two hours or until firm.

8 Servings

This is a different twist on an old favorite. Try using 1 tsp. of pumpkin pie spice instead of the individual spices to save both time and money.

Pumpkins, Pumpkins It's Pumpkin Week

Pumpkin Lingo and Anatomy

I would recognize a pumpkin when I saw it. It is a squash that resembles a gourd, but it is bigger than most of the gourds we know. If you want to grow pumpkins or get to know them a little better, here are some terms to become familiar with.

The pumpkin has been studied and here are the findings. We already know that it is a nutritious fruit to eat. Loaded with antioxidants like beta carotene, pumpkin can stop the damaging effects of aging on our bodies.

But, what do we call all of the parts of a pumpkin? Here is an anatomy lesson. Pumpkins have a top and a bottom. The top is where the stem is and the bottom is the flat area on which the pumpkin sits. The sides are called the “face” of the pumpkin.

The stem is found on the top of the pumpkin. It is an umbilical cord of sorts that is used to feed the pumpkin from seed to full "pumpkinhood" when the link is severed. Holding a pumpkin by the stem can cause it to break off.

Some pumpkins in the patch have curly green “hair” around the leaves and the stem. It is not a fashion statement, but tendrils. Unlike jungle tendrils that grab you and cause a fright, these tendrils wind around vines to hold immature pumpkins in place.

Pumpkins are not flat but bumpy. These bumps are called ribs. The ribs give the pumpkin form and character.

Now let’s go inside the pumpkin. When the top is carved out, it becomes the lid. After a candle is inserted, the lid is replaced to harness the light.

What’s inside the pumpkin? Well, if the sides are the face, then the gooey stuff inside could be thought of as the brains. The stringy strands are removed from the inside along with the pumpkin seeds that are meshed in with them.

The strands are not thrown away just yet. When the carving is done, the seeds are separated from the strands and roasted. The open area is now a cavity.

The skin is the colored side of the pumpkin. The skin covers the rind and the “meat” of the pumpkin. Most pumpkin skins are orange but can be other colors.

The pulp is the “meat” of the pumpkin that we eat in recipes. It can be eaten raw or used as an ingredient. Now, that we’ve dissected the pumpkin, it is time to put him back together and create a Jack o’ Lantern or holiday centerpiece.

Kid Friendly Recipe of the Week

Apple Nachos with Peanut Butter Sauce

Ingredients:

1 apple (diced)
1 banana (halved and sliced)
2 whole pita breads
1/4 cup butter, melted (1/2 stick)
3 tablespoons sugar
1 teaspoon cinnamon

Sauce Ingredients:

1/2 cup of creamy peanut butter
1/4 cup of whole milk
1 tablespoon of honey

Instructions:

Cut the pitas in half so you have two half circles, then
cut in half again, creating 4 triangle shapes from each.
Separate and pull bread apart at the edge where it's still attached. Brush pita chips with butter and sprinkle with sugar and cinnamon. Bake at 400 degrees F for 5 - 7 minutes. While baking, prepare sauce by melting together peanut butter, honey and milk in a small saucepan. Serve chips drizzled with sauce and add sliced apples and banana to the plate for a fun lunch or after school snack.

Friday Herb Fun Day Sage: A Wise and Useful Herb

Although my love for cookbooks keep me going, sometimes it's fun to think outside the cookbook and see what's good without the recipe.
So Friday will be herb fun day, where we will start to talk about herbs and cooking and maybe a related recipe once and awhile.

Today we will look at sage and what it is to us.
You may not realize it, but you are using sage every day or so we hope. It's an ingredient in deodorant products! What is sage? What are other health benefits of sage? Here are some answers.

Sage is a plant with leaves which leave a lasting impression. Surely you have seen food TV shows extolling the virtues and the exquisite aroma of sage. Well, it happens to be true. Used mostly in cuisine, sage does have medicinal qualities. It has been used to aid in swelling; sprains; ulcers, and bleeding. Utilized in tea, sage helps with sore throats and coughs. Sage has been promoted by herbalists in the treatment of rheumatism, menstrual bleeding, improving the nervous system, and honing one’s senses. Used for thousands of years, this is considered to be one effective herb.

Medicinally, sage treats inflammation of the mouth and gums. Studies also reveal that the ingredient in sage oil may act as antibacterial, antifungal, and antiviral treatments. Most notably, however, sage does reduce perspiration. Thus, its efficacy has been utilized in most deodorants. Known to have compounds which help kill bacteria, sage can function in the treatment of gingivitis; canker sores; bleeding gums; tonsillitis and, laryngitis. Recommendations to soothe sore throats and laryngitis include gargling with sage by boiling it in water; strain after ten minutes, and let it become tepid. Tea sage can also be used as a mouthwash. To make sage tea, use one to two teaspoons of dried leaves per cup of boiling water; steep for ten minutes; then strain.

Sage also increased brain function. A combination of sage, rosemary and ginkgo biloba may also prevent or slow down the onset of Alzheimer’s disease. Sage has long been used to treat gastrointestinal disorders. It relaxes muscle spasms in the digestive tract, and has been used in the treatment of indigestion. It also reduces blood sugar levels in individuals who have diabetes.

Although sage is available in liquid form, you can easily grow it in your herbal garden.
Because it is a perennial, you will have the luxury of using this plant’s medicinal properties year after year. Very few side effects have been reported from the consumption of sage leaves; however, sage should be used in medicinal amounts only in consultation with your doctor. Let your doctor know if you experience any unpleasant effects or if the symptoms for which the herb is being used do not improve significantly in two weeks.

For culinary benefits, use sage to stuff chicken and turkey. Sage also pairs well with cheese. Freshly chopped sage complements potato dishes as well as split-pea and bean soups, and should be added near the end of cooking so as not to give too strong a taste.

Kid Friendly Recipe of the week

French Toast Fresh from the Oven


NOTE: This need to chill 1 hour before cooking
Ingredients:

8 ounces day old bread, remove crusts and ripped into bite size pieces
4 eggs
2 1/2 cups of milk (or half and half)
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon of salt
1 teaspoon vanilla
3 tablespoons butter
3/4 cup light brown sugar
1/2 cup walnuts (chopped) (optional)

Instructions:

Butter a 9- by 9-inch baking dish. Layer the bread cubes in bottom.
In a bowl, whisk together eggs, milk, sugar, cinnamon, salt, and vanilla until sugar is completely dissolved. Pour over bread cubes and cover. Chill for one hour.


Once chilled, make the topping! Preheat over to 350 degrees
In a small bowl, stir together butter, sugar, and walnuts with a fork until mixture is crumbly and butter is evenly distributed. Sprinkle this mixture over the soaked bread pieces. Bake for 45 minutes at 350 degrees.

*TIP: Optionally you can serve with a bit of maple syrup or powdered sugar drizzled on top!

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Pumpkins + kids = Fun

Today's post really isn't about cooking or cookbooks, but will Halloween/Fall Harvest time upon us, I thought it would be fun to discuss what fun pumpkins can be.

Kids can do wonders with pumpkins if they are given the chance. When fall finally arrives, let them see what they can do with pumpkins and pumpkin images.

Small pumpkins are so cute. They sit over in the produce section looking like holiday decorations. They look more like gourds than a form of squash/gourd.

Buy a few of these tiny pumpkins and bring them home to your kids. They are too small for carving but each one of those pumpkins can have a unique face. Using non-toxic paint, allow the kids to decorate those pumpkins.

Besides paint, kids can use squiggly eyes, pipe cleaners, glue, construction paper, and other accessories to turn those pumpkins into great table centerpieces or household decorations for fall. Using non-toxic pain allows you to skin the pumpkins and cut them up later to be used in food dishes.

These tiny pumpkins resist bruising and dents. Use them for outdoor fall games instead of the bigger pumpkins. Try a pumpkin toss or pumpkin bowling. Be sure to conduct any pumpkin games on grass or other soft surfaces to avoid damage to your pumpkins.

Pumpkin activities don’t have to involve the actual pumpkin fruit, but its image. Create pumpkins using orange and green felt. Use them to decorate hallways or homemade costumes for Halloween. At school, kids can give each classmate a pumpkin invitation for a seasonal or Halloween party. Or what my son's class is doing making a pumpkin and then trying to disguise it. We are going to work on this a little later.

Kids love to cook. For older kids that have been taught how to use the oven and microwave, hold a pumpkin cook-off. Give each kid a can of pumpkin or fresh pureed pumpkin and see what they create with it. As the official taste tester (or maybe let someone else taste test), you will choose the winning dish and reward the prizes.

Kids are more into community service these days. One activity can involve giving away pumpkin art to neighbors and friends. Pumpkins can be lacquered to be used in centerpieces, wreaths, as candleholders, and paperweights.

Empty milk jugs can be cut and painted orange to resemble carved pumpkins. With a little sand and votive candles, pumpkin luminaries can be placed throughout the neighborhood on October 31^st for costumed trick-or-treaters or as walkway lights at a fall festival.

Pumpkins aren’t just for adults to carve and enjoy. Kids want to have their shot at the orange ball, too. Given half a chance, kids can create food dishes, decorations, community projects, and carved creations that can be enjoyed by everyone during the fall season.

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Pumpkins, its that time of year

The fall brings cooler weather and shorter days every year. It also brings the pumpkins. We usually only think of the colossal orange wonders during October and November, but a good pumpkin parent can keep them alive and edible for much longer.

Pumpkins are not only good for carving and scaring the neighborhood folks on Halloween but also for eating. Pumpkins are featured in many recipes during the Thanksgiving and Christmas season but it is a wholesome addition to meals all year round. If you can’t find fresh pumpkin, canned will work just fine.

Pumpkin has found the greatest popularity in desserts. Who has Thanksgiving without pumpkin pie? Those who aren’t used to working with fresh pumpkin make pie filling just fine with canned .

Pumpkin pie filling is great for mini tarts at a holiday gathering or a church function. The filling can also be cooked in small ramekin dishes and topped with whipped cream for a crustless treat.

Don’t limit yourself to pumpkin pies, though. Pumpkin bread tastes nothing like pumpkin for those who are like me and haven’t particularly taken a shine to pumpkin pie. The more pumpkin added to the recipe, the moister the bread will be. Serve with butter alongside a cup of coffee or hot cocoa.

Pumpkin bars remind some of pumpkin bread but they are denser than the bread. Pumpkin bars are topped with icing. They make sweet treats for kids after supper instead of cake and ice cream.

Any recipe that calls for sweet potatoes can be readjusted to accommodate pumpkin. Cookies, cakes, bars, pies, and muffins are a hint sweeter when pumpkin is added. Pumpkin fans can go all out for the holidays with a pinch of pumpkin added to the recipe.

Pumpkin can also be sliced up and used in stir fry recipes with other gourds like zucchini and squash. Served over rice or as a side dish for meats, guests will be eating pumpkin and won’t even know it.

The pumpkin in your recipe doesn’t have to be the main ingredient. A hollowed out pumpkin can be used much like a bread bowl. It can hold stews, soups, and chili that contain pumpkin, or not. The outer rind will stand up to the temperature and may even cook any remnants of pumpkin inside and add to the flavor.

What are you doing with those pumpkins this year? Add them to your favorite recipe and taste the difference.