Saturday, October 31, 2009

Roasted Pumpkin Seeds

Wondering what to do with the seeds after carving pumpkins?

Here is a simple yet satisfying recipe for roasting pumpkin seeds. I used garlic and parsley as flavorings. Feel free to experiment and use what flavorings you like. This is perfect for squash and melon seeds as well.

2-3 cups pumpkins seeds
1/8 c oil (canola)
1/2- 1  tsp salt to taste (optional)
1 tsp dried parsley
1-2 T granulated garlic (or garlic powder)

Remove top of pumpkin and scoop out flesh and seeds. Place seeds in colander and rinse off flesh. Let drain in colander for a few hours.

Preheat oven to 350 F. In mixing bowl combine seeds, oil. Mix well to coat seeds.

Spread seeds on baking sheet evenly. Sprinkle salt, parsley and garlic on seeds.  Place seeds in oven and bake for 1 hr.










































Monday, October 5, 2009

Tuxedo Popcorn ™

This recipe is a unique twist on popcorn. This was inspired by a Valentines Day gift. Enjoy!

1 package microwave popcorn (10 c popped approx)
3 oz each white, dark chocolate bars (you can also use chocolate chips if desired)

Pop microwave popcorn according to direction on package. Transfer popcorn to large serving bowl.

In a microwave safe bowl break apart the dark chocolate bar. Microwave on high for 1 min. Stir and microwave for 30 seconds more or completely melted.

With a spoon drizzle dark chocolate over popcorn.

In another microwave safe bowl, break apart the white chocolate bar. Microwave in high for 1 min, stir and microwave for 30 seconds or until completely melted.

With a clean spoon drizzle white chocolate over popcorn and dark chocolate to contrast.

Let cool to harden before serving.

Makes 3 serving (approx 3 cups).




Thursday, October 1, 2009

Rustic Salsa ™

This is an easy recipe for fresh salsa. This is great to serve along with your favorite tortilla chips. It's also a great way to use extra tomatoes from a garden.



I used roma tomatoes for this recipe, but you can use any tomatoes that you like. I've also used cilantro which is like parsley but with a little attitude to it. If preferred, use parsley instead.

3 Roma tomatoes (diced)
1 bell pepper (diced)
1 cup onions (diced)
1/4 tsp pepper
1/8 tsp red pepper flakes (optional)
1-2 tsp lime juice (to taste)
2 tsp fresh cilantro (chopped)
1-2 tsp diced chilies (I used banana peppers)



Combine ingredients in a serving bowl, mix well. Refrigerate until ready to serve.

Makes 12 servings (2 T)














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