Comments on: Fresh Pumpkin With Black Beans

By: Lori

Lori — Mon, 12 Dec 2011 20:27:41 +0000

This sounds delicious! So different too! I’m always looking for some “different” things to try with the family & I think this is going to be a hit!

By: Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate

Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate — Mon, 12 Dec 2011 15:31:21 +0000

Another absolutely mouth-watering dish! Yum! Black beans are one of my favorite fiber-rich ingredients and I’m excited to see them in this recipe. I can’t wait to give this a try.

By: Valerie

Valerie — Sat, 10 Dec 2011 17:33:37 +0000

you can also use cubed pumpkin. forgot to mention that, sorry!

By: Valerie

Valerie — Sat, 10 Dec 2011 17:31:49 +0000

I like to create recipes myself. This gave me a great idea. I love Thai curry and also like Indian curry to a lesser extent. My husband, however, does not like Indian curry (or Japanese curry) at all!!! Have you ever made Thai curry? Light coconut milk makes it so much lighter. I’m not sure if you the red curry you have is thai or indian ~ I used to buy the jars of Thai Kitchen curry paste but I’ve graduated to buying it at the International Market here. I know you love to experiment in the kitchen and that you love pumpkin and squash and sweet potatoes so here’s a basic idea that I know you would run with and make spectacular….

1 can light coconut milk (or 2 if you like a thinner sauce)
1 tsp red (or green) curry paste (more or less depending on how spicy you like your food)
1/2 cup butternut (or whatever squash you like)
1/2 cup sweet potato(or regular to balance the flavors a little)
1 can bamboo shoots
1 tsp splenda blend brown sugar
1 – 2 chicken breasts (or whatever meat you prefer) [I really like it with no meat but my family prefers meat.]

You can cook the veggies in the coconut milk at a low simmer to infuse them with that flavor but it takes significantly longer. I pre-cook the squash and potato first and then toss it all together.

Bring the coconut milk and curry paste to a low boil. Add veggies and pre-cooked meat. At the end, add the brown sugar. Serve over brown rice. You can top it with thai basil.

By: Jo Anna

Jo Anna — Sat, 10 Dec 2011 15:53:02 +0000

Roni

Thank you for all the work you do here. I have put back on 25 pounds of the 50 I lost 3 years ago and am transitioning from old WW to the new WW points system and am struggling. Your recipes and enthusiasm inspire and encourage me. Your family warms my heart. Keep up the good work and exercising that imagination! JM