Posts Tagged ‘pepitas’
Memphis may be experiencing highs in the 80s and lows only in the 60s, but that doesn’t stop me from craving a warm breakfast. The great thing about this oatmeal/cereal is that you can prepare it the night before and then reheat it in the morning, complete with some great toppings. It even has some quinoa in it instead of just being all oats so it’s packed with extra protein. And by the way even if you are not a quinoa fan, it blends right in. Which got me to thinking, maybe I should try adding quinoa to granola bars?
One year ago: Blueberry Oatmeal Bagels
HOT OAT & QUINOA CEREAL
1/2 cup dried cranberries
1/2 cup steel cut oats
1/2 cup rinsed quinoa (you can buy it pre-rinsed)
1/4 cup golden raisins
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamon
4 cups water
- In a medium saucepan, bring dried fruit, steel-cut oats, quinoa, raisins, salt, cinnamon, cardamom, and water to a boil. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.)
- Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, pepitas, and walnuts.
Source: Bon Appetit February 2013
Get out your grocery list because you need to make this tonight. Yes, I am ordering you to make a salad which is strangely out of character. As you may have noticed I do not eat many salads, but this is the best salad I’ve ever had. EVER. To the point where I would pick this salad over pizza. This is monumental, folks and I am already putting butternut squash back on my grocery list to make this again.
The recipe says it should serve 4, but two servings disappeared before I knew what happened. I never know roasted butternut squash could be so magical! Even the dressing was just a bonus and almost wasn’t even necessary. Seriously, why are you still reading this? Go and let your taste buds rejoice!
CHILI-LIME ROASTED BUTTERNUT SALAD
1 (2 lb.) butternut squash, peeled, halved, seeded, and cut crosswise into ½-inch slices
1/4 cup extra virgin olive oil, divided
1 tsp chili powder
Salt and pepper
3 Tbsp lime juice (from 2 limes)
1/3 cup chopped fresh cilantro
3/4 tsp honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
1/4 cup toasted pepitas
3/4 cup (3 oz.) crumbled Cotija cheese
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
- Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil. Season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija. Drizzle with dressing and serve.
Source: Everyday Food, December 2012
Waste not: I hope you saved your seeds after carving pumpkins for Halloween (or from making homemade pumpkin puree) so that you can roast them up! Usually I only add a little salt but I decided to add something more, such as the uncreative addition of pumpkin pie spice! Such a non-novel idea isn’t it? Haha but anyway they are good, despite their obviousness.
My favorite part of making roasted pumpkin seeds is running my hands through the seeds while rinsing them. They feel slippery and fun! Makes me want to jump into a pool of them and swim around.. am I alone on this one?
PUMPKIN SPICE ROASTED PUMPKIN SEEDS
Whole, fresh, unshelled pumpkin seeds
Pumpkin pie spice
- Preheat oven to 325 degrees. Rinse pumpkin seeds under cold water and pick out the pulp and strings, then drain. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
- Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
- Sprinkle with pumpkin pie spice and salt and bake until toasted, about 25 minutes, checking and stirring after 10 minutes.
- Let cool and store in an air-tight container.
Source: Adapted from Allrecipes
I am still looking for baked good donations for the bake sale I am hosting in honor of Run for Dave on Oct 2. Please e-mail me at spiffycookie at gmail dot com if you are interested in contributing to the bake sale!
I have never made granola before. I made granola bars once, but never granola itself. So in the spirit of trying new things and the fall season which is nearly upon us, I decided to make pumpkin granola – a recipe I have been eyeing for months but now feel it is appropriate.
Did you know that granola is easy to make? Because it is. And you should definitely make this one in particular because it’s inhalable. Mix in yogurt, serve it with milk, or just snack on it by itself. How you get it into your belly isn’t important, just make sure it gets there soon and frequently. At least that is what I prefer.
Makes approximately 6-1/2 cups
5 cups rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 tsp vanilla extract
3/4 cup dried cranberries
3/4 cup pepitas (pumpkin seeds)
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats, spices, and salt. Mix well.
- In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
- Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
Source: Adapted slightly from Two Peas & Their Pod