Pumpkin: Fresh vs. Canned

This year, I decided to try making my own pumpkin puree from a fresh pumpkin.  However, I didn't want to have to find a "sugar pumpkin" or "pie pumpkin", so after much reading on the internet, I determined that I could use the pumpkins I bought for fall decorations.  You know, Jack-o-lantern pumpkins.  We didn't carve ours, so they were still fresh.  Plus, I just couldn't bring myself to spend $2.50 for a can of pumpkin (on sale, but I only spent less than $1 for the pumpkins I had:-).

So, I cut the pumpkin open, scraped out the seeds and stringy stuff, and then cut the pumpkin into about 8 large pieces and placed in a big pot with a steamer basket.  I steamed them for about 30 minutes until they were nice and soft.  After cooling, I used an ice cream scoop to scrape the flesh off the skin.  This I then pureed in my food processor and had about 6 cups of nice fresh pumpkin puree.  Since I had read that this type of pumpkin can be more watery than "pie pumpkins", I put the puree into a strainer to sit while I was finishing up the other puree (my food processor is pretty small.)  A good bit of water did strain out.

Then I used the fresh pumpkin puree for my pumpkin pie (I use a recipe that calls for sweetened condensed milk instead of evaporated milk and sugar).  The recipe not only made one beautiful pie, but I also had enough filling left to make 12 little mini pumpkin tarts using a mini muffin pan and another refrigerated pie crust.  That was a good thing, because we would not have been able to wait a whole day to find out how it tasted:-)

Tasting has brought about the conclusion that fresh is much lighter and you can certainly taste the difference.  You can also see the difference because fresh pumpkin is more yellow than the canned, which I have learned is mostly butternut squash.  Yes, canned pumpkin is mostly made of butternut squash which is much more orange in color.  So that may account for the difference in taste also.

I do believe that after trying it this way, I may never  buy canned pumpkin again.  Plus, I have two more large pumpkins still waiting to be cooked up and made into pumpkin puree, so I will have quite enough to get us through the holiday season and winter.  I will be making pumpkin muffins, pumpkin waffles, pumpkin stew and many more dishes that include fresh pumpkin puree.

Have you ever made fresh pumpkin puree?  What is your conclusion?

How to Cook a Meal Without Melting!!

Well, it is 113 degrees here today and climbing still higher the next 2 days! Yikes! We are having company for dinner, so I HAD to cook a meal. So here is how I did it without melting (or running my oven for very long).

First, I put a whole chicken (that I got for $0.49/lb) in the crock pot over night to cook. This morning I simply unplugged it and turned it off. A little later when it was cool, I picked the meat off the chicken. Then I prepared my Enchilada Casserole which is simply layers of green enchilada sauce, tortillas, chicken and shredded cheese. Later, I will simply put it in the oven at 350 degrees for 20 minutes (while I run my daughter to roller skating - I won't even be here while the oven is heating the kitchen:-). And dinner will be served with a little salad and sour cream and hot sauce to top it off.

And I made two of them so I can put one into the freezer for another day when I don't feel much like cooking.

That's how I cooked a meal without melting today!!

How about you? Do you have any tips on meals you can make without heating up your kitchen?

Whole Chicken vs. Boneless, Skinless Breasts - Is It Really More Frugal?

I have heard and believed for quite a while that it is more economical to buy a whole chicken, cook it, and debone it to use in casseroles or other things. This week, after cooking two whole chickens, deboning them and bagging up the meat, I have begun to think differently. Right now, a whole chicken costs between $5.00 and $6.00. I can purchase 3 lbs. of boneless, skinless chicken breasts for $6.00 at WalMart.When all was said and done, I ended up with 2 lbs. of chicken meat and 2 quarts of chicken broth for $10.00. I could have had 3 lbs. of chicken meat and some broth (if I cooked them that way) for $6.00. Hmmmm.... seems to me that with all the time and energy involved in deboning chicken, I could have saved money by buying the chicken breasts.What is your experience? Have you found whole chickens a savings or just more work?

Stop over at Tammy's Recipes to find lots more tips!