Roasted Pumpkin Seeds

When you are scrapping out your Halloween pumpkins before you carve your beautiful designs into them, be sure to save the seeds for roasting... don't let them go to waste, as they make a very nutritious and delicious snack.

My daugther's family just finished carving their pumpkins, and now the grandkids and me are roasting them in the oven; seasoning them with a mix of pumpkin spice, sugar and cinnamon for a sweet treat.

Directions
Preheat the oven to 300 degrees F. 

Seed the pumpkin:
Using a large, long-handled spoon, scrape both the pulp and seeds out of your pumpkin into a large bowl.

Clean the seeds: 

It's messy, but you'll want to separate the stringy pulp from the seeds you're about to roast. Rinse the seeds in a colander under cold water,  plucking out any remaining pulp, then shake dry. Don't blot with paper towels, as the seeds will stick.

Dry the seeds: 

On an oiled baking sheet, spread the seeds out in a single layer and roast at 300 degrees F for 30 minutes to dry them out.

Add spices: 

Leave the oven on at 300 degrees F, while tossing the seeds in a large bowl with a light drizzle of olive oil and your choice of spices according to taste. If savory, include salt. Return the seeds to the oven spread out on the same baking sheets, and bake until crispy and a light, golden color. It will take about 20 minutes or so. Keep an eye on them!

Sweet Toss (below): with cinnamon and sugar (pumpkin spice optional; do not use salt).
Indian Toss: with garam masala; mix with currants after roasting.
Spanish Toss: with smoked paprika; mix with slivered almonds after roasting.
Italian Toss: with grated parmesan and dried oregano.
Barbecue Toss: with brown sugar, chipotle chile powder and ground cumin.

Roasting...

Roasted... Yum!

It appears my blog is broken - photos missing

Sorry, something's broke on my blog that's caused many photos within my posts to have vanished. UGH!  Will try to remedy problem and restore.

I desperately need to catch up on my food blog...

What a year! Some things have languished while we've been caught up with many changes in our lives, including this food blog.

A friend of mine, Angie, who is an incredible cook and one of the most selfless, giving persons I know, not only cooks for her family at home but also for hundreds of local at risk kids and homeless adults on a regular basis. Check out her blog Cheffess for some terrific recipes and colorful culinary concoctions. Today, Angie posted on Facebook: "I desperately need to catch up on my food blog." WOW, that is me in spades!!

Her true confession challenges me to get back on board with attempting regular posts about some of the scrumptiliumious meals me and my family having been cooking and sharing these past months. I am so far behind on sharing some of our delicious gluten-free, vegan, vegetarian and pescetarian recipes that I doubt I can ever catch up.

But, my next post coming this week will be about the delightful slow process of making ratatouille with fresh, local produce and herbs from our garden. I wish you could smell the savory aromas wafting from my kitchen right now, even long after we've enjoyed our evening meal... imagine, if you will, inhaling the bouquet of freshly chopped basil, Italian parsley, bay leaf, savory, thyme and garlic in a stew of fresh tomatoes, zucchini, eggplant, and onions.

Please stop by again, later this coming week for the recipe. It's sure to be a hit amongst friends and family who love their veggies!

Egg Strata

With so much going on during the holidays, it's great to have a breakfast recipe that can be prepared a day ahead to bake just for breakfast or brunch the next morning. I made this Egg Strata dish on the afternoon of Christmas Eve to bake and enjoy after opening gifts with the kids on Christmas morning. I pulled it from the refrigerator at 7 a.m. to warm until time to bake and serve later in the morning. I will be serving a version of this dish this coming Sunday, when we enjoy another holiday brunch with our family in Bend, Oregon. Serves 8

Egg Strata

Ingredients

14 Eggs
2 cups Coconut Milk beverage, unsweetened (I used SoDelicious brand)
2 Baguettes, Udi's gluten-free (defrosted and cubed) OR 12 slices gluten-free bread (cubed)
4 Green Onions, sliced
1-1/2 cups fresh Mushrooms, chopped
1-2 cups fresh Spinach, chopped
1/2 tsp. Lawry's Seasoned Salt
Pinch or two of Cayenne Pepper
1 tsp. Dijon Mustard
2 cups of shredded Cheddar Cheese 

Optional Ingredients: Red Bell Pepper (chopped or minced), Butternut Squash (cooked and cubed, small), Herbs (garlic, thyme, oregano, with Paprika and/or Goat Cheese (crumbled) for a topping.

Directions

1. Grease a 13X9 inch glass baking dish with butter or a butter substitute (my preference).
2. In a medium mixing bowl, whisk the eggs, coconut milk, Dijon mustard, Cayenne pepper, and seasoned salt.
3. In a large mixing bowl, blend together the cubed bread, shredded cheese, fresh mushrooms, spinach and green onions and any optional vegetable or herbs you wish to add.
4. Add the bread mixture into the buttered baking dish, and spread evenly.
5. Pour the egg mixture evenly over the bread mixture in the baking dish.
6. Refrigerate overnight covered with plastic wrap.
7. In the morning, set the Egg Strata out on the counter to warm to room temperature.
8. Pre-heat oven to 350-degrees.*
9. Bake at 350-degrees for 50-60 minutes, until set and slightly browned on top.
10. Let rest for 10 minutes before cutting into wedges and serving.

*NOTE: If the glass baking dish is still cool when you are ready to bake the Egg Strata, place the egg dish in the oven as soon as you begin to pre-heat the oven, and bake for 1 hour.

The day after Christmas and all through the house...

I hope you all have a wonderful Christmas and are now looking forward to the New Year with hope in your hearts for many good things ahead for you and your's in 2015!

The day after Christmas and all through the house are signs of the holiday... cards, gifts, wrapping papers and bows, and sweet and savory homemade snacks to enjoy this coming week.

I made gluten-free cookies, white chocolate covered popcorn (addicting and so bad for you I won't share the recipe), and spicy pretzels, which I gave for gifts. Too big to be stocking stuffers, I put the spicy pretzels in decorative holiday bags and tins. Below is the spicy pretzel recipe our delightful neighbor, Andi, shared with me. Thanks, Andi! My batch was gluten-free. This snack will be great to enjoy while ringing in the New Year!

Spicy Pretzels

Ingredients

1/2 cup Canola Oil (I used Safflower Oil)
1 envelope dry Ranch Dressing mix
1 tsp. Garlic Salt
1 tsp. Cayenne Pepper (For the grandkid's sake, I reduced to 1/2 tsp. Perfect!)
1 large (20 oz.) bag of Pretzels (I used gluten-free)

Directions

1. Pre-heat oven to 200-degrees.
2. Put the pretzels in a large mixing bowl. 
3. Whisk together the oil, dry dressing mix, garlic salt and cayenne in a small bowl.
4. Drizzle all of the oil and spice mixture over the pretzels, and toss gently until completely coated.
5. Spread the pretzels out evenly over the two baking sheets.
6. Bake at 200-degrees for 75 minutes. 
7. Cool completely before packaging.
8. Instructions say to stir once during the cooking time, but I did not. They turned out great!

Enjoy!

Holiday Brunch Fruit Salad

This colorful and zesty fruit salad is simply delicious; quick and easy to prepare and marinate ahead the night before your brunch. Serves 12-16.

Ingredients 

2 cups green Grapes, halved

2 cups Strawberries, sliced

2 cups Peach, sliced or chunked

2 cups Orange (Mandarin Oranges), segments

1 cup Kiwi, peeled and sliced or diced

2 Bananas, sliced

1 cup, Blueberries, fresh or frozen

1/2 cup Orange Juice

1/2-cup orange-flavored Liqueur (Cointreau®)

2 tablespoons white Sugar

Directions

1. If using canned fruit, drain before adding.
2. Add the prepared fruits, except the bananas and blueberries, to a large bowl.
3. Whisk the Orange Juice, Cointreau, and sugar (until dissolved)
4. Gently stir the orange mixture in with the fruit medley until coated.
5. Cover the bowl and refrigerate until ready to serve.
6. Before serving, gently stir in the freshly sliced bananas and blueberries, tossing with the orange dressing to coat.

Thanksgiving Special - How Artists Would Plate Thanksgiving Dinner by Hannah Rothstein

Repost of : Thanksgiving Special: How 10 Famous Artists Would Plate Thanksgiving Dinner by Christopher Jobson on November 26, 2014 on This is Colossal.

Piet Mondrian

René Magritte

Vincent van Gogh

Pablo Picasso

Jackson Pollock

Georges Seurat

Andy Warhol

In this fun series of photos titled Thanksgiving Special, San Francisco-based artist Hannah Rothstein imagines Thanksgiving dinners as plated by famous artists throughout history. Gravy, corn, mashed potatoes, and cranberry sauce, and even the plate itself is used as a medium for edible artworks in the style of Jackson Pollock, Cindy Sherman, Georges Seurat, and Vincent van Gogh. To see all 10 artworks head over to Rothstein’s website. Prints of the artistic plates are available, and Rothstein is donating 10% of the profits to the SF-Marin Food Bank. (via Coudal, Quipsologies)