Whenever you cut open a pumpkin, save those seeds! Roasted pumpkin seeds are a tasty nutritious snack. Watch your children go through a bowl of these treats in minutes.
Ingredients
Seeds from one pumpkin
Garlic powder to taste
Salt to taste
Directions
When you open a pumpkin, scoop out the portions with seeds and put them into a colander. Run cool water over the seeds and the pumpkin meat/strings that cling to them. Pick out the pumpkin meat/strings until you have nothing but seeds left. It’s OK to leave a bit of orange meat/seeds behind as you will be able to weed these out when you put the seeds on a cookie sheet for baking, which is the next step. I usually cover a cookie sheet with parchment paper, then spread the seeds out on it. At this point you can easily remove all the rest of the meat/strings clinging to the seeds. Get the seeds as clean as possible and spread them out as much as possible. There is no need to grease the cookie sheet or parchment. Dust the seeds (evenly) with salt and garlic powder. Bake at 375˚ for 20-30 minutes, until the seeds are slightly brown and crispy. The rest is just plain YUM!
Eat well, be well, live deliciously!
Saturday, November 6, 2010
Thursday, November 4, 2010
Butternut Harvest Pie
Move over pumpkin, here comes the luscious butternut. Your children will love this one, and it’s perfect to augment your Thanksgiving dessert repertoire. You will need a pie crust for this and I have not offered the crust recipe here. I make a crust with rice flour these days so that the pie is gluten-free. Use your favorite premade crust or crust recipe.
Ingredients
2 ½ c. cooked butternut squash purée
¾ cup honey
½ cup heavy cream
3 eggs (beaten)
2 tbsp. grated orange and/or tangerine peel (fresh grated is best)
1 tsp. vanilla
1 tsp. ginger
1 pie shell (either make from scratch or purchase ready-made)
Directions
Cut a butternut squash in half lengthwise and scoop out the innards (like a pumpkin). Put the halves upside down on a cookie sheet with a little water in it (up to about ¼ of an inch). Bake at 350˚ for about an hour or until the squash is clearly soft when pierced with a fork. Do not overcook as the squash will turn brown on the bottom and discolor your pie. Check frequently after 30 minutes in the oven. Once the squash has cooled, scoop out the squash meat, discard the skin, and whirl the squash in a food processor until it is smooth.
Combine the pie filling ingredients. The best way to do this is to whirl them up together in a blender or food processor until they are thoroughly blended and creamy. Pour the pie filling mixture into the pie shell. Bake for 50 minutes (or until the center is set) at 350˚.
I believe that this pie is best served cold, so let it cool down and then refrigerate it. As a cold pie it works well at Thanksgiving because you don’t have to warm it up. It’s ready when you are.
Eat well, be well, live deliciously!
Ingredients
2 ½ c. cooked butternut squash purée
¾ cup honey
½ cup heavy cream
3 eggs (beaten)
2 tbsp. grated orange and/or tangerine peel (fresh grated is best)
1 tsp. vanilla
1 tsp. ginger
1 pie shell (either make from scratch or purchase ready-made)
Directions
Cut a butternut squash in half lengthwise and scoop out the innards (like a pumpkin). Put the halves upside down on a cookie sheet with a little water in it (up to about ¼ of an inch). Bake at 350˚ for about an hour or until the squash is clearly soft when pierced with a fork. Do not overcook as the squash will turn brown on the bottom and discolor your pie. Check frequently after 30 minutes in the oven. Once the squash has cooled, scoop out the squash meat, discard the skin, and whirl the squash in a food processor until it is smooth.
Combine the pie filling ingredients. The best way to do this is to whirl them up together in a blender or food processor until they are thoroughly blended and creamy. Pour the pie filling mixture into the pie shell. Bake for 50 minutes (or until the center is set) at 350˚.
I believe that this pie is best served cold, so let it cool down and then refrigerate it. As a cold pie it works well at Thanksgiving because you don’t have to warm it up. It’s ready when you are.
Eat well, be well, live deliciously!
Cranberry Sauce Made Simple
You do have options when it comes to cranberry sauce. You can buy a can of gelatinous cranberry sauce or you can be the hit of the Thanksgiving bash by making cranberry sauce from scratch, and it’s so simple there oughta be a law. Note that this recipe should be made a day in advance for best results.
Ingredients
16 oz. cranberries (fresh or previously frozen)
1 c. honey
1 c. orange juice with pulp (water works, but orange juice tastes better)
1 tsp. orange zest (optional)
Directions
Combine the ingredients. Bring to a boil (take care not to let it boil over). Simmer for ten minutes. Cool. Refrigerate. It is a good idea to make this recipe a day in advance so that it has time to set up in the refrigerator, otherwise, you risk having runny sauce. It becomes firmer when it is completely chilled.
This recipe serves about 8 people. Do the math to make enough for more.
Eat well, be well, live deliciously!
Ingredients
16 oz. cranberries (fresh or previously frozen)
1 c. honey
1 c. orange juice with pulp (water works, but orange juice tastes better)
1 tsp. orange zest (optional)
Directions
Combine the ingredients. Bring to a boil (take care not to let it boil over). Simmer for ten minutes. Cool. Refrigerate. It is a good idea to make this recipe a day in advance so that it has time to set up in the refrigerator, otherwise, you risk having runny sauce. It becomes firmer when it is completely chilled.
This recipe serves about 8 people. Do the math to make enough for more.
Eat well, be well, live deliciously!
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