November is here and so is the Improv Challenge for this month. Our new leader is Kristin from Frugal Antics of a Harried Housewife. We are all cooking with cream cheese and pumpkin, two ingredients that go well together. I read an article about wontons and decided, I would try making them with the two ingredients.
We envision wontons, in a certain way and I doubt it is as a dessert. On the contrary, wontons make a delicious dessert as this creamy pumpkin wonton proves.
Creamy Pumpkin Wontons
30 – 40 wontons
1 small can of pumpkin
3/4 cup of cream cheese
1 teaspoon of pumpkin pie spice
hot oil about 1 1/2 inches deep in saucepan (large)
Heat the oil and keep it hot.
Lay out the wontons. Put water around the edges of one wonton, at a time. Dab some cream cheese and some pumpkin on the wonton.
Fold into a triangle and seal by pushing around the entire edge with your finger. Continue doing 3 or 4 of these.
Drop a few at a time into the hot oil.
Turn over after a minute or when it is light brown.
Cook another minute. Drain on paper towels.
You can sprinkle with powdered sugar.
Now, eat, just eat.
This is linked to Tea Party Tuesday Friday Food Sweet Indulgences Sunday
What’s Cookin’ Wednesday?
Blending colors, textures and ingredients is what cooking is about. Of course, the best part is the actual eating of the food. I, almost, did not want to blend these three together. Look how nice they are side by side. They would have tasted great like this, as well. Although, where have you been where you have been served a dish with these three, pumpkin, spinach and mashed potatoes?
I find that the more, I cook without meat, the more creative I become, in choosing a main part of the dish to work around. If you choose, three vegetables, like this, how could you choose any to be the one to determine the side dishes?
In this case, it was resolved by combining them.
Thanks to Kerstin at Cake, Batter and Bowl for the following recipe. I made it with chicken and it was a great dinner. The recipe is adapted from the original which you will find on Kerstin’s blog.
A New Combo
3 medium potatoes
1 medium onion chopped
1 15-ounce cans pure pumpkin puree
1 10-ounce package frozen spinach, thawed and well-drained
1/4 cup Rice milk
1 teaspoon salt
Peel and cut potatoes into chunks (about one inch in size).
Bring water to a boil over high heat in a four quart pot and boil potatoes for 18 to 22 minutes or until tender.
Drain and place in a large bowl.
Meanwhile, heat olive oil over medium high heat in a medium skillet and saute onions until lightly browned.
Mash potato chunks in the large bowl with a fork. Mix in onions, pumpkin puree, spinach, milk, and salt.
This makes a tasty side dish.
This is linked to GCC Recipe Swap Mom’s Crazy Cooking