Pumpkin Oatmeal

This morning it was a tad bit chilly at our house, so we decided to have pumpkin oatmeal. The crispness of fall brings out the desire to start cooking pumpkin, cranberries, and warm weather foods. Having just made the Chicken Breasts with Pumpkin Risotto last night, I had half of a cooked pumpkin in my refrigerator, just waiting to be turned into something delicious.

This recipe can be made using canned pumpkin as well, however fresh baked pumpkin gives it a texture that the canned variety can’t duplicate.

1 ½ cups of skim milk
½ tsp sea salt
1 cup of quick cooking oats (not instant)
¼ cup of packed brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice, or alternately, ¼ tsp nutmeg
1 ½ cups of cooked pumpkin
Optional ingredients to add in: raisins, dried cranberries, pecans, or walnuts.

Bring the skim milk to scalding over medium high heat.
Add the salt and oatmeal. Cook, stirring occasionally for about 2 minutes.
Add the brown sugar and spices, and cook for another 2 minutes.
Stir the pumpkin into the oatmeal and cook for another 1-2 minutes.

This recipe will make enough for four small servings, or if you’re really hungry, two hefty servings.

Chicken Breasts with Pumpkin Risotto

Steamed Broccoli



For this recipe, I bought a small pumpkin. I used half the pumpkin for this risotto dish, and I baked the other half of the pumpkin to use later in Pumpkin Oatmeal. If you aren't going to use the pumpkin right away, scrape it out of the shell freeze it.


Ingredients:

4 skinless, boneless chicken breasts
1 tsp dried crushed sage
1 tsp dried crushed thyme
½ tsp sea salt
Freshly ground black pepper
2 Tbsp olive oil
2 Tbsp real butter, melted
1 small head of broccoli florets
1 lb fresh pumpkin, cut up into small cubes (You don't need to peel it.)
½ tsp dried sage
2 tsp chopped garlic
1 sweet onion, chopped fine
2 cups of Arborio rice
4 cups of chicken stock
¼ cup of feta or bleu cheese
¼ cup chopped parsley

Preparation:
Place the olive and melted butter in a Bakers Quarter Sheet 13 X 9 pan.
Place the pumpkin, garlic, and onions in the pan and sprinkle the spices over the top. Toss the vegetables to coat with the spices, oil, and butter.
Turn the pumpkin pieces flesh side down.
Bake the pumpkin in a 400 degree oven for ten minutes.
While the pumpkin is baking, begin cooking the risotto in 1 cup of chicken stock.
Remove the pumpkin from the oven and scrape it from the shell. Mash it gently, leaving it slightly chunky.
When the risotto has absorbed the chicken stock, add another cup. Continue to do this until all four cups of chicken stock have been used. It takes about 25-30 minutes.
Pound the chicken between two pieces of waxed paper with a mallet.
Sprinkle the sage, thyme, salt and pepper over the chicken breasts.
Grill in an indoor grill, such as the George Foreman grill until done. When the chicken is well done, the juice will run clear.
Remove from the grill and keep warm.
Steam the broccoli in the microwave in a small amount of water.
When the risotto is cooked, stir in the pumpkin.
Garnish the pumpkin risotto with the cheese and parsley. Serve with the chicken breasts.

To make clean up faster, I bought the George Foreman grill with removable plates. If you're looking for a kitchen grill, this is one to consider.