Tag: Vegetarian

Pumpkin Seeds

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For advice from others and how others alter roasting pumpkin seeds, visit this recipe. This is an older recipe, so there is a lot of feedback and advice that might be helpful to you. Many of the popular opinions, I’ll touch on though. Some people like to boil their seeds in salt water, while others just like to toss and bake. If you do boil your seeds, the salt flavor is infused into the seeds, however it is recommended to let your seeds then dry for 24 hrs before baking. Some don’t wait, they just have to bake a bit longer to get out the extra moisture. Boiling would also help save time in cleaning the seeds since boiling separates the pulp from the seed. If you don’t boil your seeds, you can rinse them in a strainer to help remove the excess pulp. Also, instead of using normal salt, some use garlic salt or sea salt for different flavors, and instead of butter, some use an even mix of oil and butter, or just oil to coat the seeds before baking.

As for my experience, I tried a mix of different advice I had seen. First, I did boil the seeds. I wanted the salty flavor on the inside of the seeds, and I believed this would make the outsides softer to eat. Then, I did not let them dry out for 24 hours, instead I immediately tossed them in butter and baked them. I baked them at a higher temperature, 350 F, for a short time, 25 minutes. Because of this, the seeds were very roasted, and were visibly darkened. They had a rich roasted flavor that would easily have burnt if they continued too much longer. Also from this higher heat, these seeds are very brittle. They easily crack open and break apart. The flavor on these seeds were absolutely delicious though. Buttery, salty, and with a rich and deep flavor, similar to the flavor of sunflower seeds, these were delicious and can easily be made into a topping for a salad, or turned into a tasty seed butter. I had a 3-4 pound pumpkin and got about 2 cups of seeds to roast.

Pumpkin Seeds Recipe CardDownload

What You Will Need

  • Pumpkin Seeds
  • 2 Tbsp Butter, melted
  • 1 Tbsp Salt
  • Tossing Container
  • Baking Sheet
  • Colander
  • Large Sauce Pan with Heavily Salted Water

Directions

1. Place salted water in sauce pan and place over high heat. Separate your seeds and place them in a colander. Rinse seeds with hot water. Place seeds in boiling water, boil for 15 minutes. Strain. Heat oven to 350 F.

2. Melt butter and add salt into tossing container. Toss seeds in butter. Spread out on baking sheet in one layer. Bake for 15 minutes. Stir, then return to single layer before baking for another 10 minutes. Pour into a storage container.

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Ginger Lemonade

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Ginger Lemonade is a healthy and flavorful drink. I made this drink as an alternative to ginger ale and tastes very similar. If you wanted to, you could easily add carbonated water or club soda in place of the water for carbonation. This recipe can also be made with honey or sugar. If you would like to make it vegetarian, you can easily go with the latter. Using warm water is more effective at getting the ginger flavor out and dissolving the sugar, however, if you are in a rush, you could use cold water, you just may have to use more ginger. Be sure to adjust to taste! If you want a drink lighter in flavor, you can half the recipe. This recipe makes about 5-7 glasses.

Ginger Lemonade Recipe CardDownload

What You Will Need

  • 7 Cups Warm Water
  • 5 Tbsp Fresh Grated Ginger
  • 4 Tbsp Lemon Juice
  • 1/3 Cup Sugar or 4 Tbsp Honey
  • Pitcher & Spoon

Directions

1. Mix together all the ingredients together in a pitcher. Chill for 4-6 Hours before serving, or add ice and let cool 10 minutes before drinking.

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Apple Topping

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Apples make great fall desserts. This recipe is for a simple apples in syrup. You only need 3 ingredients with the optional addition of vanilla extract. My biggest mistake was not peeling my apples. they taste just fine with the skin, however they aren’t easy to cut and don’t look as pretty as peeled would have come out. With the skin on, the apples also don’t break down as much cooking, so you will have a thinner more watery sauce than if some apples breakdown into the sauce. I served this topping over a slice of spiced bread, that is the recipe I posted yesterday. This recipe makes enough topping for 6-8 desserts.

Apple Topping Recipe CardDownload

What You Will Need

  • 4-5 Medium Apples, Peeled, Cored, and Sliced
  • 1/2 Cup Brown Sugar
  • 1 Tbsp Lemon Juice
  • 2 tsp Vanilla Extract
  • Medium Saucepan and Wooden Spoon

Directions

  1. Heat Saucepan over medium heat. Add your apples and lemon, stir until covered. Add your brown sugar and vanilla, and stir constantly. Cook for about 10-15 minutes until cooked to your desired texture. Remove from heat.

2. Let cool for 15 minutes before servings, or moving to the fridge to eat later.

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Spiced Dessert Bread

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Nutmeg, cloves, and cinnamon are your staple spices of fall into winter. These spices remind everyone of this crisp time of year. This bread was made to be more of a dessert than your standard bread, but it’s not so sweet you couldn’t enjoy it with a cup of coffee for breakfast. This bread stands alone as a sweet bread, or can be pair with a scoop of vanilla bean and some warm apple topping. This recipe makes one standard loaf, or 14-16 slices.

Spiced Dessert Bread Recipe CardDownload

What You Will Need

  • 1 Tbsp Yeast
  • 3 Cups Flour
  • 1/2 Cup Sugar
  • 1 Cup Warm Water
  • 3 Tbsp Oil
  • 1 tsp Cloves
  • 1 tsp Nutmeg
  • 2 Tbsp Cinnamon
  • Mixing Bowl
  • Bread Pan
  • Non-stick Spray

Directions

  1. In a bowl, add yeast, flour, sugar, warm water, oil, cloves, nutmeg, and cinnamon. Mix until a smooth dough forms. Oil your bowl and your dough, then let rest 1 hour until doubled in size.

2. Grease a bread pan. Knead your dough till smooth, then transfer to greased pan. Let rise until doubled in size, another hour. Heat oven to 350 F. Once dough is doubled, bake for 30 minutes. Remove from oven and let cool 5 minute before move to a plate or cooling rack.

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Slow Cooker Ziti

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Slow cooker meals are convenient and an important option as the fall busyness begins. Slow cooker ziti is one of my favorite recipes. This recipe makes lots of servings and is very filling! This recipe makes 10-12 adult sized servings. When I made this dish, I cooked everything in the slow cooker, and I cooked everything on high. Once I added the noodles and broth, my slow cooker only needed to cook for 20 minutes before the noodles were Al dente. And, once I added the cheese and let it melt for about 5 minutes, the noodles were perfectly done. You can easily make this recipe vegetarian by adding eggplant instead of meat, veggie broth or water instead of beef broth, and a cheese substitute instead of mozzarella.

Slow Cooker Ziti Recipe CardDownload

What You Will Need

  • 1 Lb Ground Beef
  • 1 Diced Onion (1 Cup)
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Basil
  • 1/2 Tbsp Oregano
  • 1 Jar Spaghetti Sauce
  • 1 can (14.5 oz) of Diced Tomatoes
  • 1 Box (16 oz) of Ziti or Penne Pasta
  • 2 1/2 Cups Beef Broth
  • 1 Cup Shredded Mozzarella
  • Large Slow Cooker

Directions

  1. Brown your burger quickly in a skillet, or by placing in your slow cooker on high and stirring occasionally for 30 minutes. Place in slow cooker. Add onion, spices, spaghetti sauce, and diced tomatoes.
  2. Cook on low for 4-6 hours, or on high for 2-3 hours.
  3. Add beef broth and pasta about 30 minutes before serving. Make pasta as submerged as possible and cook on high. Taste pasta firmness after 15 minutes, and again every 5 minutes until desired texture is reached. Top with cheese and cover for 5 minutes to melt the cheese. Serve, but wait 10 minutes before eating, very hot!
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