Candied Pumpkin Seeds

  I have always been a fan of roasted pumpkin seeds,  but sweet?  Oh yes, my friends, this is where its at.

2 cups pumpkin seeds
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup packed brown sugar.

Mix everything together in a bowl.  Transfer to a cookie sheet and spread the seeds evenly.

Bake at 250' for about an hour.  Turn the seeds about halfway through.

Enjoy this sweet treat, and don't feel guilty about chomping down too many of these little seeds.  They are FULL of nutrients:





Crunchy, delicious pumpkin seeds are high in calories, about 559 calories per 100 g. In addition; they are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants.

Their high caloric content mainly comes from protein and fats. On the positive side, the nuts are especially rich in mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) that helps lower bad LDL cholesterol and increases good HDL cholesterol in the blood. Research studies suggest that Mediterranean diet, which is liberal in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

The seeds contain good-quality protein. 100 g seeds provide 30 g or 54% of recommended daily allowance. In addition, the seeds are an excellent source of amino acid tryptophan and glutamate. Tryptophan is converted into serotonin and niacin. Serotonin is a beneficial neuro-chemical often labeled as nature's sleeping pill. Further, tryptophan is a precursor of B-complex vitamin, niacin (60 mg of tryptophan = 1mg niacin).

Glutamate is required in the synthesis of γ-amino butyric acid (GABA). GABA, an anti-stress neurochemical in the brain, helps reducing anxiety, nervous irritability, and other neurotic conditions.
Pumpkin seeds are a very good source of anti-oxidant vitamin E; contain about 35.10 mg of tocopherol-gamma per 100 g (about 237% of RDA). Vitamin E is a powerful lipid soluble antioxidant. It prevents tissue cells from the free radical mediated oxidant injury. Thus, it helps maintain the integrity of mucus membranes and skin by protecting from harmful oxygen-free radicals.

Pumpkin kernels are an also excellent source of B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates. These vitamins work as co-factors for various enzymes during cellular substrate metabolism in the human body. In addition, niacin helps to reduce LDL-cholesterol levels in the blood. Along with glutamate, it enhances GABA activity inside the brain, which in turn reduces anxiety and neurosis.

Furthermore, its seeds contain very good levels of essential minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Just as in pine nuts, pumpkin seeds too are very rich in manganese (provide 4543 mg per 100 g, about 198% of daily-recommended intake). Manganese is an all-important co-factor for antioxidant enzyme, superoxide dismutase. It is therefore, consumption of pumpkin kernels helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.


Medicinal values of pumpkin seeds.

Research studies suggest that pumpkin seed to have DHEA (Di hydro epi-androstenedione) blocking actions. Thus, it cuts the risk of prostate and ovarian cancers.

In addition, experimental studies suggest that certain phytochemical compounds in pumpkin seed oil may have a role in prevention of diabetic nephropathy (kidney disease).

Pumpkin Chocolate Chip Muffins

You know me......I can't throw anything away when it comes to food.  I just hate being wasteful, and I like to be creative in trying to use things up without having to throw them away.

The kids carved their pumpkins for Halloween night, but on Nov. 1st, mom was peeling and chopping up Mr. Jack o lantern into bits.  I cubed some and froze it, which I will use to make pumpkin Chili  (will post it soon....) The rest I placed in the oven flesh side down on a baking sheet, roasted for about an hour  and once it cooled, simply scooped it into a bowl, gave it a quick whirl with my hand blender and packed it into 2 cup portions in ziplock bags so I could make these fabulous little muffins all year long.


                                                  Pumpkin Chocolate Chip Muffins

Makes 24 muffins


4 eggs
1 3/4 cups sugar
2 cups grated pumpkin, cooked and mashed pumpkin or canned pumpkin
1 1/2 cups vegetable or canola oil

Mix all of the above very well in a large bowl until smooth.

Combine in another bowl:

3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 cups chocolate chips

Add the dry ingredients to the pumpkin mixture.  Don't over mix, but mix until well combined.

Bake@ 400' in 24 paper lined muffin tins for 15-20 minutes

Enjoy the warm smell of cinnamon and pumpkin wafting through the house.......

Bolognese Sauce

Comfort food at its finest, this bolognese sauce hits the spot every time.  If you don't subscribe to it already, the  ANNA magazine is absolutely a stunning compilation of wonderful recipes.  This bolognese sauce comes from ANNA and it is perfect.

As the fall days are getting crisp and cool, let this sauce simmer up a fragrance in your home that is irreplaceable.  It freezes well, so make lots and then you can have it any day of the week....even on those crazy busy school nights.

Enjoy!

From ANNA magazine:


3 tablespoons unsalted butter
1 small onion, minced
1 small carrot, minced
1 celery stalk, minced
1 ounce pancetta, minced
1 pound ground veal
1⁄2 pound lean ground beef
1⁄4 pound lean ground pork
1 cup whole milk
1 cup white wine ( I use red too and it is great)
1 (28-ounce) can diced good-quality tomatoes
1 (14-ounce) can crushed good-quality tomatoes
Coarse salt and freshly ground pepper, to taste

Melt butter in large heavy saucepan over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine and tomatoes. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper.

Makes 4 cups.

Note: Use 2 cups of Bolognese sauce for 1 pound of uncooked pasta. Sauce becomes very thick as it cools. When serving, leave a bit of the pasta water with the pasta when combining with Bolognese sauce to thin it. Sauce can be frozen for up to 1 month. For best results, ensure that the cooking temperature is set at low for the final cooking stage.

Irresistible Granola Bars

Granola Bars

These chewy granola bars are irresistible.  Simple to make and they keep for several days.  Great for lunches or breakfast on the go kind of mornings.....


Adapted from Healthy Recipes From the White House to You


Ingredients

6 tablespoons grape seed oil, or other neutral oil, plus extra for brushing the pan
2 cups quick oats
1/2 cup mixed seeds (such as pumpkin seeds, sunflower seeds, and sesame seeds)
1/2 cup honey
1/3 cup dark brown sugar
1/3 cup pure maple syrup
Pinch of salt
1 cup nuts (optional) walnuts, almonds, pecans, or hazelnuts
1 1/2 cups mixed dried fruit (such as cranberries, raisins, cherries, apricots, papaya, and pineapple — use at least three kinds and cut large fruits into dime-sized pieces) I used only cranberries
1 teaspoon ground cardamom or cinnamon

Directions

This recipe calls for one teaspoon ground cardamom or cinnamon, so I used 1/2 teaspoon of each.

Heat the oven to 350ºF. Line a nine-by-nine-inch square baking pan with parchment paper or foil, letting a few inches hang over the sides of the pan. Brush with oil.
Spread the oats and seeds and nuts if using them on another baking pan and toast in the oven until they're golden and fragrant, about six to eight minutes, shaking the pan once during toasting.
In a saucepan, combine the oil, honey, brown sugar, maple syrup, and salt. Stir over medium heat until smooth and hot.
Transfer the toasted oats and seeds, dried fruit, and cardamom and/or cinnamon to a large mixing bowl. Pour the hot sugar mixture over the oats, seeds, and dried fruit, and stir until well combined.
While the mixture is warm, transfer it to the prepared pan, pressing it into the pan easily with an offset spatula. Bake until brown, 25 to 30 minutes.
Transfer the pan to a wire rack and allow it to cool completely.
Using the overhanging foil or parchment paper, lift the fruit and oat mixture out of the pan and place on a work surface. Cut into 1-1/2-inch-by-3-inch bars.
Serves nine.

Fresh tomato, garlic and basil linguini

This pasta dish is a perfect summer dinner.  We make it all summer long using the fresh ingredients from our garden.  The best part is, it is EASY, FAST and sooo delicious!

4-6 ripe tomatoes, finely chopped ( I added red and yellow tomatoes)

2 cloves garlic, minced

1/4 cup extra virgin olive oil

1/4 cup freshly grated parmesan cheese

salt and pepper to taste

fresh basil, chopped

linguini pasta

Cook pasta according to package.  While pasta is cooking, chop tomatoes, and add all your ingredients to your pasta serving bowl.  When pasta is cooked, strain and immediately toss into your tomato mixture.  add more olive oil if needed.  Grab some napkins and enjoy slurping up this delicious dinner!

Strawberry Rhubarb Amaretto Jam

Everything tastes better with Amaretto.  When I cam across this recipe, I just knew I had to try it, and let me tell you, what a fabulous way to start any morning!

Strawberry Rhubarb Amaretto Jam

8 cups strawberries, washed and hulled

8 cups rhubarb, washed and chopped

12 cups sugar

4 TBSP fresh lemon juice

2/3 cup Amaretto liquor

Heat fruit and sugar over medium heat until sugar is dissolved.  Bring to a boil and boil rapidly for 20-30 minutes.  Stir in lemon juice.  Remove foam.  Allow jam to cool for 5 minutes.  Stir in Amaretto. Pour jam into hot, sterilized jars, 1/4 inch from the top.  Process for 15 minutes.

ENJOY!

Home made tortillas.....Si Senior!

I will never buy store bought tortillas again!  These soft, fresh tortillas took no effort to make at all.    They freeze well in a large ziplock bag, if they last......they also keep well refrigerated for several days.

I used white flour, but by all means, feel free to use whole wheat.


Homemade Flour Tortillas

4 cups all-purpose flour
1/2 cup vegetable oil
2 tsp salt
1 1/3 cup warm water

1. In a medium sized bowl, stir together flour and salt. Add oil and warm water, stirring to combine. Transfer dough onto a lightly floured surface, and knead for about 3 minutes, until dough is smooth. Divide dough into equal pieces, rolling each piece into a ball about the size of a tennis ball.   Allow to rest, covered with plastic wrap, for at least 30 minutes.

2. Once dough has rested, preheat pan  over medium-high heat.   Roll out each ball into a circle, about 6 inches in diameter. Cook one at a time in the hot pan, when it starts to puff and a few brown spots have appeared its time to flip it over.  Cook other side for about another minute.

ENJOY!