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Once boiling, add salt and the steel cut oats. Reduce heat to medium-low. Cover and cook 15 - 25 minutes. Timing will depend on how soft you like your oats. Begin testing after 15 minutes. Stir often so oats do not stick to the bottom of the pot. In the last few minutes of cooking, add pumpkin puree and pumpkin spice.
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Cooking Pumpkin in Instant Pot. In the inner of your instant pot, add 2 cups of water. 2 Cups Water. Place a trivet down and put a plate or a steamer basket on top of it. Close the lid, and then set the Instant Pot on Pressure cook mode. Pressure cook on high for 15 minutes.
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Sauté the aromatics and pork - Add the oil, onion, garlic, and cumin to a Dutch oven. Saute 3-5 minutes until fragrant and onions are softened. Remove and set aside. Lightly season pork cubes with salt and pepper. (You'll taste for seasoning later). Add pork cubes (and a bit more oil if necessary). Saute until browned.
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Stove Top Method. Combine pinto beans and enough water to fill a 1/2 gallon jar. Cover and let sit at room temperature for at least 7 hours or up to 24 hours. When ready to cook chili, drain, and rinse beans. Set aside. In a large pot, brown meat and onions.
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Staub Enameled Cast Iron Pumpkin Cocotte. $229.95. Williams Sonoma. Not only will this cocotte make a beautiful addition to any fall table setting, it also holds its weight as a sturdy workhorse.
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Preheat oven to 350°F (180°C). Cut pumpkin in half and remove seeds and strings. Place pumpkin halves cut side down in roasting pan and add about 1/2 inch (1.5 cm) of water. Place pan in pre-heated oven and bake for about 45 minutes to one hour, until you can easily pierce the flesh with a fork.
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Wash the outside of the pumpkin. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting and discard the innards. Cut the pumpkin into 4 quarters. Add 1 cup water to the liner of the Instant Pot. Set trivet in water.
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Stove Top Steel Cut Pumpkin Spice Oatmeal: add the oats, milk, water, pumpkin puree, vanilla extract, salt, and pumpkin pie spice to a large saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low. Simmer for 25-30 minutes until desired texture is reached. Stir in the honey or maple syrup before serving.
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For the Instant Pot method, instead of an oven and a chef's knife, you need an Instant Pot and an Instant Pot trivet. If you do not have a trivet, one can easily be acquired online for less than $20.
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In a large pot with a lid, heat the oil over medium high heat. Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant. Add the tomatoes, beans, cumin, chili powder, cinnamon, nutmeg (optional), tomato paste, water, salt and pepper.
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Microwave. In a microwave safe bowl, add oats, water, almond milk, pumpkin puree, vanilla, spice and salt, and stir to combine. Microwave on high until boiling, for about 2.5 minutes (Microwave times may vary. Watch out for boil-over!) Let sit in microwave for 5-10 minutes to thicken. Remove from microwave and stir in maple syrup.
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Place the pumpkin slices in the bottom of a stainless steel pot on the stove. Or you can use a slow cooker crock pot. Add the brown sugar, sage and ground cloves. Add water and allow the slow cooker to heat up on low for about 4 hours (uncovered), or on the stove for 1 to 2 hours.
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Bring the same pot back to the stove on medium low heat, melt butter and whisk in flour creating a roux. Whisk constantly, until a smooth slurry forms - about 1 -2 minutes. Slowly pour in milk and continue to whisk until smooth and creamy. Whisk in nutmeg, mustard, garlic powder, salt, pepper, and cayenne pepper.
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Add in garlic and let cook for one more minute. Add in ground turkey, breaking it up and cooking until no longer pink. Reduce heat to medium-low and stir in your pumpkin, beans, diced tomatoes and tomato paste. Mix all spices in a little bowl and then add into your chili mixture. Pour in three cups of chicken broth.
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Fill a large pot with enough water to submerge the pumpkin pieces. Place the pot on the stove over medium heat and bring the water to a gentle boil. Add the pumpkin cubes to the boiling water and cover the pot with a lid. Allow the pumpkin to simmer for about 15-20 minutes or until it becomes tender when pierced with a fork.
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Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk, pumpkin puree, garlic powder, onion powder, nutmeg, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until the sauce thickens. Add the cheddar cheese and Parmesan cheese to the sauce and stir until melted.
