Simple and easy, it’s a harvest tradition in our house. Here’s what we do:
Take all the seeds from all the pumpkins, soak them in warm water to remove the guts. Pull out the clean seeds and place them on foil lined cookie sheet. Liberally drop tablespoons of butter in several strategic spots on the sheet. Sprinkle a tablespoon of salt over the still wet seeds.
Bake in a 325 degree oven for 45 minutes.
Sprinkle 2 tablespoons of sugar over the seeds
Bake in 325 degrees for another 15 minutes.
Cool and enjoy!
1 cup chopped red, yellow, orange bell peppers
8 oz sliced mushrooms
2 cloves garlic
1 t dried thyme or 1 T fresh thyme
2 T dry white wine or chicken stock
small amount of olive oil to coat pan
Heat the oil in the pan on medium-high, and add the mushrooms. Cook until they begin to brown and add the peppers. Cook for 2-3 minutes,and then add salt and pepper, and the garlic and herbs. Cook for 30 more seconds (don’t burn the garlic!), and add the wine or stock. Cook until the liquid evaporates.
Makes two pretty large servings, each with 7 grams of carb plus 3 grams of fiber.
1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
freshly ground pepper
Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.
As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.
Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.
Yield: about 1 1/2 cups
2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)
Turn oven to 375°F.
Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also.
Bake at 375°F for 30 minutes. Can double the recipe. Bake in 9 x 13 inch pan.
Not this week, but next week…Bachelor Menu:
9 Ancho Chilies (stemmed)/or
9 New Mexico Chilies
(Ancho will be sweeter than New Mexico)
1 Tbs Onion Powder
1 Cinnamon Stick
1 Tbs Peanut Butter
2 Garlic Cloves
1 Medium Tomato
1/4 Cup Raisins
1/4 Cup Almonds
1 Tablet Mexican Chocolate
1 Slice of Bread
1 1/4 Tbs Salt
6 Cups Water
Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened. Place chilies, and the remainder of ingredients in a blender along with the steeping water, you may have to do this in batches, depending on the size of your blender. Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.
Vegetable oil (for frying)
2 Tbs Olive Oil
12 Corn Tortillas
2 Cups Grated Monterey Jack Cheese
2 Cups Shredded Rotisserie Chicken
Place oil in skillet about 1 inch high. Once heated pass each tortilla through the warm oil just enough to fry the top layer, but not crispy. You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and about 1/2 cup sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan. Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce, and enjoy!
6 c chicken broth (chicken is traditional)
1/2 c orzo or alphabet pasta, uncooked
3 to 6 tablespoons lemon juice (depending on your greekness)
1 tablespoon butter
heat the broth to boiling, add rice, orzo, or pasta, lower heat to medium, cook for 5 minutes. Meanwhile, combine eggs with lemon juice, and beat until frothy. Stir in about 1 cup of hot broth, and then pour the egg-lemon-broth mixture slowly into the broth and pasta. Cook about 2 minutes or until soup thickens — do not boil! Season with salt & pepper to taste, and stir in butter. Serve, O’pah!
USDA Prime – is the highest classification and roughly only 2% of American beef is categorized as prime. It has the highest level of marbling which corresponds to the best flavor when cooked. USDA Prime is difficult to find in the US as most of it is exported to other countries like Japan.
USDA Choice – most restaurants offer USDA choice beef (several of the best steakhouses offer USDA prime) which is the second highest category and has about 15% less marbling than USDA Prime. Additionally, Certified Angus Beef has to be at least USDA Choice quality.
USDA Select – is a very common quality consumed in the US. It has roughly 15% less marbling than the USDA Choice. The beef is leaner and thus sometimes preferred by consumers, but it is not as tender or flavorful. USDA Select is what is primarily found in supermarkets.
6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, good quality
salt and pepper, to taste
Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. combine remaining ingredients and pour over potatoes. Bake at 350° for 20 to 30 minutes, or until hot and bubbling.
Back Ribs, also referred to as Canadian Back Ribs and Baby Back Ribs, originate from the blade and center section of the loin. Back ribs contain meat between the ribs called finger meat, and shall contain at least eight ribs.
on the other hand:
Spare Ribs are the intact rib section removed from the belly and may include costal cartilages with or without the brisket removed and diaphragm trimmed. Spare Ribs shall contain at least eleven ribs
Ingredients and Preparation:
2 1/2 cups milk
1 1/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla, optional
In a blender, combine all the ingredients above until smooth.
Heat a 10 inch non-stick skillet over medium heat until nice and hot.
Lightly butter the skillet and pour 1/2 cup of the batter into it.
Swirl the pan with batter to expand to a thin layer.
Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2 minutes. Flip turn and continue to cook for about one more minute.
Remove from the fry pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Serve by sprinkling sugar on the open pancake and swirling whipped cream and jelly, I use strawberry, but lingonberry is more old school.