Published October 6, 2005 05:38PM
Hey, it's harvest time!
Long before the leaves burst into a blaze of autumn hues, saturated shades of bright pumpkins, vibrant peppers and jewel-like apples appear on the produce scene to make cooking a colorful—and flavorful—breeze.
Long before the leaves burst into a blaze of autumn hues, saturated shades of bright pumpkins, vibrant peppers and jewel-like apples appear on the produce scene to make cooking a colorful—and flavorful—breeze. These recipes showcase the season’s best and give a spicy preview of the good things to come.
SAVORY PUMPKIN-CORN CAKES
Serves 4 –30 minutes or fewer
Serve these Southwest-inspired hotcakes topped with your favorite salsa.
2 large eggs
1 cup pumpkin purée
1 Tbs. vegetable oil
1 tsp. chipotle chile powder
1 tsp. ground cumin, or to taste
3/4 cup all-purpose flour
1 cup fresh or frozen corn kernels
1/2 cup raw, unsalted sunflower seeds
1 tsp. diced jalapeño pepper, or to taste
1. Whisk together eggs, pumpkin, oil, chipotle powder and cumin in bowl. Stir in remaining ingredients.
2. Heat skillet coated with cooking spray over medium heat. Scoop 1/4 cupfuls of batter onto griddle, flattening each with back of spatula. Cook 3 to 4 minutes, or until bottoms begin to brown. Lightly coat tops of cakes with nonstick cooking spray, and flip. Cook 3 to 4 minutes more, or until browned. Repeat with remaining batter. Serve immediately.
PER SERVING: 330 CAL; 12G PROT; 16G TOTAL FAT (2G SAT. FAT); 37G CARB; 105MG CHOL; 50MG SOD; 6G FIBER; 4G SUGARS