Nhờ các sis nhà mình chỉ cách nấu, chế biến dùng trái Bí Ngô đi. Tuần rối mới đi Pumpkin Festival ở Cal Poly, Pomona, CA thấy nhiều Pumpkin quá sau lễ Halloween chắc mọi người dư nhiều lắm đó.

SDA nghe các sis nói mấy trái bí halloween già, ăn không ngon. Nhưng nếu muốn, sis thử các món sau nha

Pumpkin pie - http://www.vietlove.com/board/http://www.vietlove.com/board/index.php?showtopic=62983

Bí đỏ chưng sữa hột gà : http://www.megaupload.com/?d=NS1ZHOOK

Ngoài ra có thể xào hay đem nấu chè chung với đậu xanh, nước dừa, bột báng, đường ăn vừa bổ vừa mát. Nấu món kiểm ăn chay.

nt đã được ăn chè bí ngô nấu với đậu xanh nghe nói mát lắm , còn 1 món canh bí ngô nấu với tôm khô hoặc tươi khi canh chín rắc ngò xắt nhỏ lên trên cũng ngon lắm

Nhiều khi làm bún riêu ăn, LN có cho thêm bí đỏ vào, phần thì để nguyên, phần thì để chín rồi bằm nát ra trộn chung vô với nước dùng ăn cũng ngon mà lại thêm chất bổ dưỡng.
Có khi LN hấp chung với khoai tây, cà rốt, brocoli, rồi làm dressing dầu dấm trộn lại làm lunch bới theo ăn.
LN có 2 món Pumpkin sSoup with Gruyere cheeese và Corn Bean and Pumpkin Stew rất là ngon. Chiều tối LN sẽ chép lên cho bà con làm thử.

Cám ơn quí sis. Để mình in ra rồi đưa cho gấu mẹ ở nhà cùng con gái mới lớn làm thử. Chưa bao giờ ăn món gì nấu với bí ngô hết. Chỉ hay ăn bánh với pumpkin hoặc thử Pumpkin Spice Latte của Starbucks lạ miệng, uống ngon lắm.

The Stock:
Seeds and scrapings from the pumpkin or squash
2 carots, peeled and diced
1 celery stalk, plus some leaves, chopped into small pieces
1 turnip, peeled and diced
2 bay leaves
1/2 tsp dried sage leaves or 5 or 6 fresh sage leaves
4 parsley branches
3 thyme branches
1/2 tsp salt
8 cups cold water

Cut the pumpkin or squash in half and scrape out all the seeds and stringy material with a large metal spoon. Put them in a pot with the remaining ingredients, bring to a boil, simmer for 25 minutes, and then strain.

The Soup:
1 pumpkin or squash, weighing about 1.5 lbs, halved and scooped out.
3 tablespoons butter
1 medium yellow onion, cut into 1/4-inch dice
1/2 to 1 tsp salt
6 to 7 cups stock
1/2 to 1 cup light cream
White pepper
3 ounces Gruyère cheese, finely grated
Thyme leaves, finely chopped, for garnish

Preheat the oven to 400F. Bake the pumpkin or squash halves, face down, on a lightly oiled baking sheet until the skin is wrinkled and the flesh is soft, about 1 hour. Remove them from the oven and, when cool enough to handle, peel off the skin. Reserve any caramelized juices that may have collected on the pan.
Melt the butter in a soup pot, add the onion, and cook over medium heat for about 5 minutes. Add the cooked pumpkin, the juices, if any, the salt, and 6 cups of the stock. Bring to a boil, blend, add cream and more stock, if necessary, thin it.

Taste for salt and season with the freshly ground white pepper. Stir in the grated cheese and serve the soup the with thyme leaves scattered over it.

Recipe from The Green Cookbook by Deborah Madison and Edward Espe Brown.

Note: LN có lam thử món soup này nhiều lần, không dùng cream vì cảm thấy hương vị đã rất là rich sau khi dùng bơ và guyère cheese.

Ingredients
1 cup pinto beans, soaked overnight and drained
Salt
1 pound tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved
3 ears corn (about 1.5 cup kernels) (taste best if use fresh corn)
1 tsp cumin seeds
1 tsp oregano
1-inch piece cinnamon stick
3 cloves
4 tbsp oil
1 large onion, cut into a medium dice
2 cloves garlic, finely chopped
1 tbsp paprika
2 cups bean broth
3 cups pumpkin or winter squash, peeled and cut into 1-inch cubes
2 serrano chilies, seeded and finely chopped
Cilantro or parsley, chopped, for garnish

Procedure
If you have not pre-soaked the beans, clean them, rinse them well, cover them with boiling water, and let them soak for 1 hour. Drain them, cover them with fresh water, and bring to a boil. Add ½ tsp salt and cook about 1.5 hours, or until the beans are tender. Drain the beans, and reserve the cooking liquid .
Warm a small skillet and toast the cumin seeds unti their fragrance emerges; then add the oregano, stir for 5 seconds, and quickly transfer the spices to a plate or bowl so they don’t burn. Combine them with cinnamon and the cloves, and grind to a powder in an electric spice mill.
Heat the oil in a wide skillet and sauté the onion briskly over high heat for 1 minute; then lower the heat to medium. Add the garlic, the spices, the paprika, and 1 tsp salt. Stir well to combine; then add ½ cup reserved bean broth or stock and cook, stirring occasionally, until the onion is soft. Next add the tomatoes and cook 5 minutes. Then add the pumpkin or winter squash along with another cup of bean broth or stock. After 20 to 30 minutes, or when the pumpkin is about half-cooked (soft but still too firm to eat) add the corn, the beans, and the fresh chilies. Thin with the reserved tomato juice, adding more broth or stock as necessary. Cook until the pumpkin is tender. Check the seasoning and add more stock or broth if necessary. Serve garnished with chopped cilantro or parsley.
Even though there is corn in the stew, corn bread or tortillas make a good accompaniment .

Recipe from The Green Cookbook by Deborah Madison and Edward Espe Brown.

Note: LN đã làm món này nhiều lần. Khi làm nên dùng bắp tươi thì sẽ ngon ngọt đặc biệt.

Đọc câu nầy, SDA mới biết dhn là "bro" chứ hông phải "sis" Welcome bro dhn tham gia góc bếp chuồng dzịt nghen Nếu "gấu mẹ ở nhà" có làm món gì ngon ngon, bro ráng siêng chụp hình mang vào đây cho tụi SDA ngắm ké với nha