tag:blogger.com,1999:blog-48666586376474387062024-02-08T10:36:50.792-08:00The Whispering Pines Inn BlogOfficial blog of The Whispering Pines Inn, in Norman, Oklahoma.Anonymoushttp://www.blogger.com/profile/06642499860205986003noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4866658637647438706.post-66923056532159077052017-02-28T07:44:00.004-08:002017-02-28T07:48:00.479-08:00<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22%3Ca%20href=%22http://www.travelmyth.com/Norman-Cleveland/Hotels%22%20target=%22_blank%22%3Ehttp://www.travelmyth.com/Norman-Cleveland/Hotels%3C/a%3E%22%3E%3Cimg%20src=%22%3Ca%20href=%22http://www.travelmyth.com/images/badges/travelmyth_612499_norman-ok__p15en_web.png%22%20target=%22_blank%22%3Ehttp://www.travelmyth.com/images/badges/travelmyth_612499_norman-ok__p15en_web.png%3C/a%3E%22%20width=%22160%22%20border=%220%22%20alt=%22hotels%20in%20Norman%22%20/%3E%3C/a%3E">Top 20 Accommodations in Norman</a>Anonymoushttp://www.blogger.com/profile/06642499860205986003noreply@blogger.com5tag:blogger.com,1999:blog-4866658637647438706.post-64254410906013074282016-11-03T12:15:00.001-07:002016-11-03T12:15:33.124-07:0010 Ways to Eat Pumpkin (That Aren't Pie)<span itemprop="articleBody">Whipped cream-laden Thanksgiving pie
notwithstanding, pumpkin has a healthy nutritional profile, with more
than 200% of our RDA of Vitamin A, plus about one-third of our daily
Vitamin C and nearly one-quarter of our fiber requirements. And it has
just 40 calories per serving. (Without that whipped cream, of course.)<br /><br />Canned pumpkin is widely available in grocery stores during the fall/winter holiday season. (<strong>Note:</strong>
Be sure to grab plain pumpkin puree, not pumpkin pie mix in a can,
which includes sweeteners, spices and other ingredients to make a pie.)
One can of pumpkin contains about 1 3/4 cup. Some canned pumpkin can
have a slightly bitter taste, so it’s best suited for sweet recipes. For
pumpkin-based dips or sauces, try making your own pumpkin puree; it’s
super easy.<br /><br /><strong>Homemade Pumpkin Puree</strong><br />Choose a
small (8 to 12 inches across) pumpkin. Cut off the top, halve, scoop out
seeds (see below), cut into quarters or sixths, and roast at 350
degrees for 75 to 90 minutes. Cool, peel and then puree the flesh in a
food processor or blender. An 8-inch diameter pumpkin = 2 cups puree.
(Pureed butternut squash is a fine substitute for pureed fresh pumpkin.)</span><br />
<span itemprop="articleBody"> </span><br />
<br />
<a href="http://www.sparkpeople.com/blog_photos/pumpkinseeds(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.sparkpeople.com/blog_photos/pumpkinseeds(1).jpg" height="132" width="200" /></a><span itemprop="articleBody"><span itemprop="articleBody"><strong>Toasted Pumpkin Seeds</strong><br />Tease
the seeds out of the pumpkin innards with your fingers and rinse them
in a colander. Boil the seeds in a pot of well-salted water 1o minutes;
drain, spread on baking sheet, toss with 1 tsp. olive oil and bake at
400 degrees for 20 minutes or until the seeds are toasty brown.</span></span><br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong> </strong></span></span></span><br />
<a href="http://www.sparkpeople.com/blog_photos/pumpkin_smoothie(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.sparkpeople.com/blog_photos/pumpkin_smoothie(1).jpg" height="167" width="200" /></a><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong> </strong></span></span></span><br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong> Pumpkin Pie Smoothie</strong><br />In a blender, combine 1/2 cup ice, 1/2 cup vanilla nonfat <span class="vm-hook-outer vm-hook-default"><span class="vm-hook" style="border-color: transparent transparent rgb(0, 153, 0);">yogurt</span><span class="vm-hook-icon" style="display: inline-block;"></span></span>,
1 tsp. honey, 1/4 tsp. pumpkin pie spice and 1/4 cup pumpkin puree (add
half a banana if you’d like). Puree until icy and smooth. Tastes like
pie. (101 calories, 0 g fat)</span> </span></span><br />
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<br />
<br />
<a href="http://www.sparkpeople.com/blog_photos/pumpkin_pasta(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.sparkpeople.com/blog_photos/pumpkin_pasta(1).jpg" height="131" width="200" /></a><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong> Pumpkin Pasta Sauce</strong><br />In a
large nonstick skillet, sauté several cloves of garlic and half an
onion, diced. Add 1 1/2 to 2 cups pumpkin puree and stir to combine; add
vegetable stock if needed to thin the sauce a bit. Add minced fresh
sage or rosemary and serve over whole-wheat penne pasta.</span></span></span><br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"> </span></span></span><br />
<br />
<a href="http://photos-ak.sparkpeople.com/nw/8/1/l818941970.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://photos-ak.sparkpeople.com/nw/8/1/l818941970.jpg" height="133" width="200" /></a><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong><a href="https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1294810">Pumpkin Dip</a></strong><br />This
recipe rides the line between sweet and savory; it’s as delicious on a
whole-grain bagel for breakfast, or with carrot sticks for a beta
carotene-packed afternoon snack.<br /><br /><strong> </strong></span></span></span></span><br />
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<br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong>Pumpkin Cream Cheese Spread</strong><br />Add
1/2 cup canned pumpkin, 2 Tbsp. sugar (or sugar substitute to taste)
and 1/2 tsp. pumpkin pie spice to 8 ounces of low-fat cream <span class="vm-hook-outer vm-hook-default"><span class="vm-hook" style="border-color: transparent transparent rgb(0, 153, 0);">cheese</span><span class="vm-hook-icon" style="display: inline-block;"></span></span>.</span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.sparkpeople.com/blog_photos/icecream_pumpkin(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.sparkpeople.com/blog_photos/icecream_pumpkin(1).jpg" height="132" width="200" /></a></div>
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<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong>Easy Pumpkin Ice Cream</strong><br />Simply
add 1 cup canned or fresh pumpkin puree and 1 tsp. pumpkin pie spice to
your favorite vanilla ice cream recipe; freeze according to your ice
cream maker’s instructions.</span></span></span></span></span><br />
<br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong><br /></strong></span></span></span></span></span></span>
<a href="http://www.sparkpeople.com/blog_photos/pumpkin_dip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.sparkpeople.com/blog_photos/pumpkin_dip.jpg" height="132" width="200" /></a><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong> </strong></span></span></span></span></span></span><br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong>Pumpkin Bruschetta Appetizers</strong><br />Rub
toasted bread rounds with a whole garlic clove to season; top with 2
tsp. pumpkin puree and 1/2 tsp. bleu cheese; broil for about 1 minute
to melt the <span class="vm-hook-outer vm-hook-default"><span class="vm-hook" style="border-color: transparent transparent rgb(0, 153, 0);">cheese</span><span class="vm-hook-icon" style="display: inline-block;"></span></span>. Top with toasted pumpkin seeds and coarse sea salt.</span></span></span></span></span></span><br />
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<br />
<a href="http://photos-ak.sparkpeople.com/nw/3/3/l336775191.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://photos-ak.sparkpeople.com/nw/3/3/l336775191.jpg" height="133" width="200" /></a><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"> </span></span></span></span></span></span></span><br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><a href="https://recipes.sparkpeople.com/recipe-detail.asp?recipe=157762">Carrot Pumpkin Bars</a><br />This
mashup between carrot cake and pumpkin bread is fairly low in fat and
has a sweet frosting of light cream cheese and skim milk.</span> </span> </span> </span> </span> </span></span><br />
<br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong> </strong></span></span></span><br />
<br />
<span itemprop="articleBody"><span itemprop="articleBody"><span itemprop="articleBody"><strong><a href="http://406208/">Low-Fat Whole-Grain Pumpkin Pancakes</a></strong><br />Perfect
for cooler months, this hearty breakfast recipe includes whole-wheat
flour, lots of spice, canned pumpkin and skim milk. Whip up a batch of
these pancakes for the weekend after Thanksgiving.</span> </span></span><br />
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<a href="http://www.sparkpeople.com/blog_photos/pumpkinpancakes(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.sparkpeople.com/blog_photos/pumpkinpancakes(1).jpg" height="133" width="200" /></a><span itemprop="articleBody"><span itemprop="articleBody"> </span></span><br />
<br />
<span itemprop="articleBody"><span itemprop="articleBody"><b><i> Do you prefer to eat pumpkin in savory or sweet recipes?</i></b> </span> </span>Anonymoushttp://www.blogger.com/profile/06642499860205986003noreply@blogger.com5