Pumpkin Cranberry Red Onion Tagine Recipes

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CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

LENTIL AND PUMPKIN TAGINE



Lentil and Pumpkin Tagine image

Provided by Moira Hodgson

Categories     dinner, lunch, casseroles, one pot, appetizer, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter or olive oil
2 onions, diced
3 fresh chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon Cayenne pepper
1 teaspoon ground cumin
1 cup lentils
4 tomatoes, peeled, seeded and chopped
1/4 cup tomato puree
1 piece pumpkin squash, two pounds, peeled and cut into 1-inch cubes
1 pound of greens like Swiss chard, dandelion or kale, blanched 3 to 5 minutes, drained well and coarsely chopped

Steps:

  • In a saucepan over medium heat, warm the butter or oil.
  • Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
  • Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
  • Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 7 grams, TransFat 0 grams

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