Drunk and Stuffed Pumpkin. Opitá a prepchatá pečená tekvica.

 

 

I really hope, that you don´t eat pumpkin (or squashes) only once a year for Halloween. Pumpkins are such stars that it would be a sin not to savour them, one by one, on another day than just on comercialised Halloween (especially when in season!).

Not only are pumpkins adorable for their beautiful shapes and colour, their nutritional benefits reach the sky! That gorgeous traffic-like orange colour indicates there is plent of beta-carotene hidden inside of this humble vegetable. Beta-carotene is converted into our body into a vitamin A, which aids vision and fight against cancer. 1 cup of pumpkin contains around 240% of the recommended daily intake of this vitamin.

Pumpkins are high in fiber, anti-oxidants, minerals and vitamins. Munching on this vegetable will leave you satisfied and happy, and you will also sleep better. No more sleepless nights, sleep aid pills, only pumpkins are needed!

If that wasn´t enough for you, you will find plenty of magnesium in them as well. This lovely mineral relaxes  your nervous system (hello, headaches!), promotes muscle growth and regulates bowel movements (no more constipation).

So what I am saying here? You should make friends with pumpkins, squashes and sweet potatoes if you haven´t done so. They will be your best doctor you can have. They won´t prescribe you any pille but provide health throughout the whole winter months. There are here to help you feel amazing and live longer, you would be crazy not to friend them.

Ways to enjoy pumpkins:

– make pumpkin puree: cut pumpkin into chunks, drizzle over some melted coconut oil or butter (or ghee), season with salt, massage the chunks, bake at 200°C on a baking paper, let cool, peel and mush

– roast them with other vegetables, 10 before they are done, toss through chickpeas or another mushy beans; when done, drizzle over some lovely pesto and eat with sourdough (one of my favourite comfort meals)

– scoop the inside of pumpkin, then stuff it, bake it and enjoy it (as in the recipe below) – and this, my friends, is unbelievable scrumptious!

– make muffins with cooked chunks of pumpkin

– use pumpkin puree in pancakes, wafles, cakes, pumpkin pies, smoothies, soups, chocolate shakes, granola bars, raw cakes and truffles

– top your morning brreakfast bowl with a few spoonfulls of this puree, sprinkle with plenty of ´sweet´ spices like cinnamon, nutmeg, vanilla, cardamom, cloves and top with nuts

– or eat topped with toasted coconut flakes like I do!

Drunk and Stuffed Pumpkin 

1 big pumpkin or round squash
coconut oil, olive oil or butter
1 onion
2 fat garlic cloves
about 200 g chestnut mushrooms
fresh thyme (extra for serving)
bunch of fresh parsley, leaves picked (extra for serving)
1/2 cup rice (I adore using black rice); soaked overnight for better digestion, rinsed and cooked
100g – 200g of really nice feta cheese (optional)
big handful of walnuts
1/2 cup dried prunes
good-quality whiskey, enought to cover prunes
1 lemon, organic if possible
sea salt and pepper to taste

The hardest part-cutting out a top of a pumpkin (so end up with a lid) and scooping it out. Put your muscles into it! :-)

Wash your pumpkin from the outside, then dry it out. Using a bit of coconut oil, oil yours pumpkin all over – from the outside and inside as well. Do not fortget about cleaning and oiling the ´lid´ of your pumpkin.

Put the pumpkin on a baking sheet lined with baking paper.

Put your prunes in a small cup and cover with whiskey. Put on a side. (You could also do this the night before.

Preheat the oven to 200°C and let´s make the perfect and beautifully aromatic filling.

Cut your onion into small pieces. Heat some coconut oil in a pan over midium heat, add onion and sweat it until soft and glossy.

Add chopped mushrooms and let them do their thing. They will brown on the edges. Stir from time to time and make sure the pan is not crowded with mushrooms. Add chopped garlic and thyme leaves, salt and pepper. Cook them only for a while oor until lightly soft, nut mushy. You really want them to keep a little bit of their crunchy-ness.

Transfet the cooked mushrooms into a bowl to cool slightly.

Wipe the pan with kitchen towel and toast your walnuts until fragrant, then put them on a chopping board and cut them into chunks. Add them to your mushrooms together with parsley leaves and some more thyme leaves.

Add in lemon zest and a few splashes of lemon juice. Drain your prunes(keep the liquid), cut them into smaller pieces and add them to your mushroom mixture together with their liquid. Mix it all together very gently.

Fold in cooked rice and crumbled feta, if using.

Taste, adjust seasoning-should be amazing already.

Stuff your pumpkin with this beatiful mixture, cover it with the ´lid´ and bake for 1 hours, or until the flesh of your pumpkin is soft – check halfway through baking by piercing the knife inside of the pumpkin flesh.

When it´s baked, let cool for a while and serve this masterpiece. Sprinkle it with more thyme and parsley leaves, drizzle with olive oil and devour.

Ps. When I ate this stuffed pumpkin for the first time, I ate half of it. That´s how amazing that is.

——–

Naozaj verim v to, ze si vychutnavate chut dyne (pumpkin) a cukiet viac krat do roka ako len na Halloween. Bol by to naozaj hriech, nedopriat si taku nadhernu zeleninu, jednu po druhej, aj v ostatne dni v roku-hlavne, ked su v sezone.

Nielenze su tekvice nadherne svojimi farbami a kadejakymi tvarmi, ich zdravotne benefity sa dotykaju hviezd, take su pre nase telo carovne. Ta nadherna svietiaca cervena farba tekvic je znakom velkeho mnozstva beta-karotenu, ktory sa nenapadne skryva v tejto skromnej gulatej zelenine. Beta-karoten sa nam v tele premiena na vitamin A, ktory nase telo potrebuje ako sol! Vitamin A bojuje proti rakovine a zlepsuje nam zrak. Len 1 salka tekvice obsahuje viac ako 240% percent dennej davky tohto vitaminu. Uplne uzasne.

Tekvice su plne vlakniny, anti-oxidantov, mineralov a vitaminov. Po maskrteni tejto zeleniny budete stastnejsi, zdravsi a taktiez budete omnoho lepsie spavat! Takze, zakyvajte raz a navzdy tabletkam proti nespavosti a prebdenym nociam-zacnite si vychutnavat uyasne tekvice.

A ak by som vas tymto vsetkych este nepresvedcila, ze by ste sa mali skamaratit s tymito kraskami – su plne magnezia, ktore potrebujeme na upokojenie nasho nervoveho systemu (zdravim vsetkych, co trpia bolestami hlavy a su pod vianocnym stresom!), prispievaju k narast svalom (nebojte, nestanu sa z vas kulturisti po zjedeni tekvice) a reguluju spravne a pravidelne zachodove ritualy.

Takze so vam navrhujem? Aby ste sa pustili do vyjedania tekvice, cukiet a sladkych zemiakov vzdy, ked sa vam bude dat. Nielen jeden den v roku lebo sa to tak robi v Amerike. Tekvice vam budu jednym z tych najlepsich doktorov, ktori vam nepredpisu lieky ale poskytnu zdravie po celu chladnu zimu! Prosim, zoznamte sa a skamaratte sa.

Ako si vychutnat tekvicu?

– spravte si tekvicove pyre: nakrajajte si tekvicu na kusy, pomasirujte s kokosovym olejom (Alebo maslom, alebo ghee), posolte a pecte na pekaci vylozenym papierom na pecenie pri 200°C, nechajte vychladnut, zbavte sa supky a pomixujte na kasu

– upecte si tekvicu s ostatnou zeleninou, 10 minut predtym ako budete zelenina upecena do pekaca vhodte uvareny cicer, bielu fazulu alebo inu jemnu fazulku; podavajte s vasim oblubenym pestom a opecenym kvaskovym chlebikom (toto je jedno z mojich najoblubenejsich komfortnych jedal)

– tekvicu vydlabte, znova naplnte uzasnou plnkou, upecte a vychutnavajte do posledneho susta (tak ako v recepte nizsie)

– upecte si muffinky s uvarenymi kuskami tekvice

– pouzite tekvicove pyre v palacinkach, wafliach, kolacoch, tekvicovych kolacoch, smoothies, polievkach, cokoladovych ´sejkoch´, zdravych muesli tycinkach, ´raw´ kolacikoch a sladkostiach

– ozdobte si vasu ranajkovu kasu s par kopcovitymi lyzicami tekvicoveho pyre a posypte si to cele ´sladkymi´ koreninami ako skorica, badian, klinceky, cardamom, mlety zazvor, vanilka (samozrejme hovorim o mletych koreninach) – potom uz len posypte orieskami a maskrtte!

– alebo si ychutnavajte uvarenu tekvicu posypanu oprazenym kokosom ako to robim ja!

Opitá pečená tekvica

1 velka okruhla tekvica alebo cuketa
kokosovy olej
1 cibula
2 tucne struciky cesnaku
200g cerstvych hub
cerstvy tymian
cerstve petrzlenove listky, poriadny zvazok
100g – 200g dobrej fety (moze byt, no nemusi)
1/2 salky ciernej ryze, namocena cez noc kvoli lepsej stravitelnosti, rano preplachnuta a uvarena
1/2 salky susene slivky (nesirene)
kvalitna whiskey- dost na namocenie sliviek (ja som pouzila 12rocnu Strathisla, ktora pasovala ku slivkam neuveritelne lahodne)
hrst vlasakov
1 bio citron
morska sol a korenie podla chuti

Najprv nas caka to najtazsie-popasovat sa s tekvicou. Najprv si na vrchu tekvice vyrezeme ´pokrievku´. Pekne vykrojte vrch tekvice nozikom. Nasledne tekvicu vydlabte a zbavte vnutra. Celu ju umyte, osuste a poolelujte zvnutra a po vonku. nezabudnite na vasu ´pokrievku´ taktiez.

Hotovu tekvicu polozte na pekac, ktory ste si vylozili papierom na pecenie.

Ruru si predhrejte na 200°C.

Susene slivky zalejte whiskey. Mozete tento krok spravit aj vecer pred spanim, no nie je t nutnost.

Na panvici si rozohrejte trosku kokosoveho oleja (alebo masla) a pridajte na jemno nakrajanu cibulku. Cibulku orestujte do sklovita a potom do panvice prihodte na vacsie kusy nakrajane hubky.
Nemusite sa im nejako prilis venovat, same zacnu krasne hnednut a ´chrumkaviet´. Len sem tam ich pomiesajte a dajte si pozor na to, aby sa na panvici neprekryvali. Ked ste ich trosku povarili, pridajte ku nim najemno nakrajany cesnak, tymianove listky a dochutte solou a korenim. Chvilku povarte, dokym sa nezbavite tej surovej chuti cesnaku a prelozte do misy.

Panvicu pretrite papierovym obruskom a opecte na nej vlasaky, dokym nebudu vonave a krasne zlatave. Presypte ich na loparik a posekajte na vacsie kusky a pridajte ich ku vasim hubkam.

Pridajte trosku viacej tymianovych listkov, cerstvy petrzlen, koru z 1 citrona spolu s par splechmi citronovej stavy.

Namocene slivky nakrajajte na mensie kusky a spolu s whiskey ich pridajte ku hubkam. Vsetko jemne pomiesajte. Pridajte uvarenu ryzu, ´namrvenu´ fetu (ak pouzivate) a trosku soli a korenia.

Ochutnajte, zamilujte sa do tej skvelej chuti a ak treba, trosku viac dochutte.

Ked budete s chutou plnky spokojni, napchajte ju do vasej vydlabanej tekvice. Zakryte ´pokrievkou´ a pecte priblizne 1 hodinu, alebo dokym nie je tekvica krasne upecena a makka. Po prvej pol hodine pecenia tekvicu skontrolujte odokrytim pokrievky a zapichnutim nozika do tekvice – tak zistite ci je upecena alebo nie. A, povrch tekvice bude makky, no nie prepeceny. Abude to nadherne vonat!

Po upeceni nechajte tekvicu chvilku vychladnut a potom uz len toto svoje veldielo podavajte.

Podavajte poliate troskou olivoveho oleja a posypane cerstvymi tymianovymi a petrzlenovymi listkami. Ooo, mnam.

Ps. Ked som tuto pecenu tekvicu robila prvy krat, zjedla som polovicku z nej. Take to bolo famozne.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s