12/19/12

Roasted Pumpkin Seeds

Every fall I buy up a bunch of pumpkins, butternut squash, and spaghetti squash.  Each time I cut one of them open, I save the seeds.  I place them in a bag and place them in the freezer until about this time of year when the squash and pumpkin is no longer in season and becomes super expensive again.  It’s funny how you can buy a couple pie pumpkins and get enough seeds out of two pumpkins that would probably cost twice or three times as much some seeds by themselves in a health food store.

The process of baking up some pumpkin seeds takes a little bit of time:

1. Thaw the seeds in some warm water

2.  Place seeds in a strainer and run water over them to get the slime off of them.

3.  Transfer seeds to a mixing bowl and fill with water.  Stir the seeds in the water (this helps separate the pumpkin seeds from the pumpkin “guts” that tagged along during the whole process.  The seeds float and the guts sink to the bottom of the bowl).

4. Heat the oven t0 400 degrees

5.  Season the seeds with any concoction that sounds good.  (I’ve done salt and pepper, cinnamon, ginger and garlic, salt and Worcestershire sauce in the past and all have been really good.)

6.  Spread seeds on a cookie sheet thinly

7.  Bake at 400 degrees for about 30-35 minutes

 

Below are some pictures of the process:

10/19/12

Sweet Peppers and Wild Rice

Sweet Pepper Wild Rice Salad

½ cup uncooked wild rice

1 can (14.5 oz) chicken broth, divided

1 ¼ cups water, divided

¾ cup uncooked long grain rice

1 medium sweet red pepper, chopped

1 medium sweet yellow pepper, chopped

1 medium zucchini, chopped

2 tbsp olive oil, divided

4 green onions, chopped

½ tsp salt

¼ tsp pepper

2 tbsp lemon juice

 

In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water.  Bring to a boil.  Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water.  Bring to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.

In a large nonstick skillet, saute the peppers and zucchini in 1 tbsp oil for 3 minutes.  Add onions; saute 1-2 minutes longer or until vegies are tender.  Transfer to a large bowl.

Drain wild rice if necessary; stir into vegie mixture.  Stir in white rice.  Sprinkle with salt and pepper.  Drizzle with lemon juice and remaining oil; toss to coat.  Serve warm or at room temperature.

 

10/15/12

Corn Bread

Ingredients:

  • 1 cup flour (see note to make it gluten free)
  • 1 cup cornmeal
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup buttermilk
  • ¼ butter, melted and then cooled
  • 1 egg

 

Preparation:

  • Combine all ingredients from salt up
  • Whisk remaining ingredients and add to dry mixture
  • Bake at 375 for 25 minutes

 

Note – to make this gluten free, take 1 cup of oats and put in a food processor until it becomes flour consistency.

10/15/12

Vegan Baked Beans

Vegan Baked Beans

Ingredients

  • 1 (16 ounce) package dry navy beans
  • 6 cups water
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onions
  • 1 clove garlic, minced
  • 4 (8 ounce) cans tomato sauce
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup molasses
  • 2 tablespoons cider vinegar
  • 3 bay leaves
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Directions

  1. Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
  4. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.