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County Faretasty fresh By Susan M. Selasky Detroit Free Press (MCT) It's no secret that pump- kin is the ingredient du jour. You will find it everywhere. At popular coffee chains, pumpkin is in everything from lattés to muffins to breads. devote more shelf space to canned pumpkin — and often it's on sale. Don't con- fuse it with pumpkin pie filling, which also comes in a can. One of the most popular uses of pure pumpkin, of course, is in pumpkin pie. But there are plenty of In the fall, grocery stores Put another face on pumpkin this Halloween season & CHEESE Serves: 8 (about 3⁄4 cup servings) / Preparation time: 30 minutes / Total time: 1 hour 10 minutes PUMPKIN MAC AND Using a mix of heavy whipping cream and skim milk saves a few calories and fat grams. You also can use fat-free half- and- half in place of the cream. Using Gouda cheese gives this mac and cheese a mild nutty flavor. MCT photo Pumpkin shrimp curry. other ways to use this antioxidant-rich ingredient. You can make pumpkin soup or stir some into stews and chilies. nonfat Greek-yogurt. Add some to mashed potatoes. Use pumpkin to replace some of the fat in cookies, muffins and breads. It's all good. And, for the most part, good for you. Adding pumpkin to recipes adds vitamins and antioxi- dants and provides a good dose of fiber. Swirl pumpkin into plain min A and beta carotene — an antioxidant," Hamade says. "They protect the body and the cells from get- ting damaged." Pumpkin is available cups of pumpkin. Here are few ways to use pumpkin: year-round, but it's during the holidays when produc- ers, such as Libby's, say they see a jump in sales. Libby's sells more than 80 percent of the commercial pumpkin products. A half cup of pumpkin has only 50 calories, less than 1 gram of fat and 4 grams of dietary fiber. Mayssoun Hamade, clinical manager and regis- tered dietitian for St. John Providence Hospital in Southfield, Mich., says pumpkin meets the U.S. Department of Agriculture vegetable requirement of eating 2 cups of orange veg- etables weekly. "The two things that pumpkin is high in are vita- favorite vendor at the farmers market. A cool bottle of their artisan hot sauce; four varieties of garlic; and several pimen- to peppers, the largest I've seen, nearly as large as a bell pepper. Not much of a haul, really, but the farmer felt compelled to give me something anyway. Waving her hand over a small basket of yellow peppers, she said, "we planted seeds for these in February and this is all we got." The yield was paltry indeed, six or seven pep- pers. But each was a beau- ty. Long, as long as a banana, longer, and twice as wide. "I guess that's why they call them trea- sures," she said, laughing. The joke: Each of the heir- loom Golden Treasure peppers is prized because you get so few. What to make with such a beauty? I settled on my favorite pepper dish: Peperonata, a saute fla- vored with garlic, onion, tomatoes and a slug of red wine vinegar — and threw in one of the pimentos as well. This recipe is a quick version of the Italian clas- sic (adapted from an old cookbook, "Classic Italian Cooking for the Vegetari- an Gourmet," by Beverly Cox), and uses red and yellow bell peppers instead of the heirlooms. I added chicken to what is actually a vegetable side By Joe Gray Chicago Tribune (MCT) I was shopping at a Spaghetti, Meatballs & Garlic Toast (served w/ choice of soup or salad) Shredded Beef Taco w/ Rice & Beans Tuesday Special: $8.95 Monday Special: $10.49 Corn Beef & Cabbage (served w/ choice of potato & veggies, soup or salad) Thursday Special: $10.49 Wednesday Special: $9.99 (stuffed w/ bell peppers, onion, mushrooms and cheese, topped w/ gravy) (served w/ choice of potato & veggies, soup or salad) Stuffed Burger Steak Best Homemade Pies in Town • Ice Cream Orders to go 731 Main St., 530.529.4012 open 7 days 5:30am-9pm Pure pumpkin is what you get after cooking sugar or pie pumpkins (don't use jack-o'-lanterns) until their inner flesh is soft. Once soft, the flesh is mashed or processed into a purée. You can make your own, but it's just as cost-effective to buy the canned. For example, a 15-ounce can of 100 percent pumpkin is about $2. Larger 29- ounce cans are about $3. A pie pumpkin weighs about 4 pounds and aver- ages about 79 cents a pound. Once you roast it, the flesh softens and shrinks some, yielding about 2 1⁄2 bulk spicy Italian pork sausage (or turkey sausage) in a large pot; pour off fat. Add 1 cup chopped onions, 1 1⁄2 cups chopped bell pep- pers and cook until soft- ened. Season with chili powder, cumin and crushed red pepper flakes to taste. Stir in 1 3⁄4 cup canned great northern beans, 2 cans (14.5 ounces each) fire- roasted diced tomatoes, 1 cup vegetable broth and 1 1⁄2 cups pumpkin. Simmer 20 minutes. (Recipe adapt- ed from www.bonappetit.com.) Mini muffins: Mix one Chili: Brown 1 pound aroni butter pose flour 1⁄2 teaspoon ground black pepper 1 cup heavy whipping 2 cups dried elbow mac- 2 tablespoons unsalted 2 tablespoons all-pur- 1⁄2 teaspoon salt cream 4 ounces Gouda or fonti- na cheese, shredded (about 1 cup) 1 cup skim milk kin purée 1 can (15 ounces) pump- 1 tablespoon snipped fresh sage or 1⁄2 teaspoon dried leaf sage, crushed 1⁄2 cup soft bread crumbs cheese 1⁄2 cup grated Parmesan optional devil's food cake mix with one 15-ounce can (about 13⁄4 cups) pumpkin. Scoop batter into mini muffin tins. Bake according to package directions. Pasta sauce: Stir 1 cup of pumpkin into 3 cups of pasta sauce for a thicker consistency. Gifted heirloom pepper inspires worthy dish 1/3 cup chopped walnuts 1 tablespoon olive oil Fresh sage leaves, degrees. Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, and then return to pot. Meanwhile, in a medium saucepan melt butter over medium heat. Stir in flour, 8049 Hwy 99E, Los Molinos, CA NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS BLACK CANYON ANGUS BEEF WE FEATURE Boneless, Skinless Chicken Breast Boneless Pork Sirloin Chops We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good Oct. 31 - Nov. 6, 2012 "Your Family Supermarket" Meat Specials Lean (Not to exceed 15% fat) Ground Chuck Round London Broil Top Balltip Sirloin Roasts Beef Preheat oven to 350 salt and pepper. Add whip- ping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in the cheese, pumpkin and sage until cheese melts. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2- quart rectangular baking dish. chopped 1 can (15 ounces) pumpkin purée 2 cups vegetable broth 1 cup unsweetened coconut milk powder 1 1⁄2 teaspoons curry In a small bowl combine bread crumbs, Parmesan, walnuts and oil; sprinkle over pasta. Bake, uncov- ered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage leaves. Adapted from Better Homes and Gardens. Tested by Susan M. Selasky for the Free Press Test Kitchen. 339 calories (51 percent from fat), 19 grams fat (9 grams sat. fat), 29 grams carbohydrates, 12 grams protein, 424 mg sodium, 48 mg cholesterol, 1 gram fiber. ——— CURRY Serves: 4 (generously) / Preparation time: 10 min- utes Total time: 50 minutes This dish has a good balance of curry and cayenne suitable for most tastes. If you like it spicier, add more cayenne. 2 tablespoons olive oil 1 cup sliced onion 1 tablespoon minced PUMPKIN SHRIMP ginger garlic 1 tablespoon minced 1 plum tomato, 1/8 teaspoon cayenne pepper or to taste 1 cup butternut squash, roasted and diced and deveined 1 pound shrimp, peeled 1 1⁄2 teaspoons fresh lime juice FOR SERVING (OPTIONAL) Steamed rice Cilantro Lime zest Fried shallots In a large saucepan, heat the oil over medium heat. Add onion and gin- ger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring fre- quently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder and cayenne pep- per; simmer for 20 min- utes. Add the butternut squash, shrimp and lime juice. Simmer until shrimp are cooked and squash is warm. If desired, serve over steamed rice and top with cilantro, lime zest and fried shallots. from fat), 10 grams fat (2 grams sat. fat), 22 grams carbohydrates, 23 grams protein, 903 mg sodium, 182 mg cholesterol, 7 grams fiber. 268 calories (35 percent 384-1563 AT NO EXTRA CHARGE CUSTOM CUT MEATS STAMPS ACCEPT FOOD WE We Accept EBT Snapper Fillets Wednesday, October 31, 2012 – Daily News 5A dish, cooking it with the peppers, for more flavor. ——— 2 tablespoons olive oil 2 shallots, chopped 1 each, cored, seeded, cut in 1⁄4-inch strips: red bell pepper, yellow bell pepper Prep: 10 minutes Cook: 26 minutes Servings: 2 Ingredients: halved, or 1 cup chopped canned tomatoes 1⁄2 teaspoon salt 1 pint grape tomatoes, chicken thighs vinegar Freshly ground pepper 4 boneless, skinless olive oil in a large non- stick skillet; add the shal- lots. Cook until beginning to soften, 1 minute. Add the pepper strips; season with 1⁄4 teaspoon salt. Cook until beginning to 2 tablespoons red wine 1. Heat 1 tablespoon CHICKEN WITH RED AND YELLOW PEPPERS soften, 5 minutes. Stir in chopped tomatoes; cook, 5 minutes. $199 lb. 2. Clear space in the middle of the skillet by pushing peppers and tomatoes to the edges. Add remaining 1 table- spoon olive oil to the mid- dle of the skillet. Season chicken with remaining 1⁄4 teaspoon salt and pep- per to taste. Add chicken to skillet; cook, turning, until browned on both sides, 10 minutes. 3. Pour vinegar over vegetables; stir vegetables and chicken together, coating chicken with the cooking juices. Reduce heat to a simmer; cover skillet. Cook until chicken is cooked through and vegetables are done, 5 minutes. "Great for Apple Pie" Granny Smith Apples Asparagus $199 Fresh lb. $299 lb. Produce Specials Sweet Bartlett or Bose Pears 99¢ Yellow or Italian Squash $349 Fresh lb. Butternut, or $349 Acorn, Spaghetti Squash lb. $499 lb. Fresh Express Supreme Salads lb. Noodle Soup 10 1/2 - 11 1/2 oz. Campbell's Tomato or Chicken $259 lb. 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